Cooking with Spice. I love cooking with spices and fresh herbs the aroma puts me in such a good mood. Both spices and herbs help create food traditions or helps the cook, like me, change a dish. While still using the same basic ingredients, you can move from one cuisine to a different one simply by changing the a key spice. For example have you notice how if you use ginger, turmeric, coriander seeds, chili, cardamom and cumin you start to think of India, now add chicken and you have a base for a chicken curry. Now replace some of those spices with Sumac, and you have created a Lebanese or Turkish chicken dish. Oh you didn’t know you could cook with Sumac. Its s a wonderful plant seed and it imparts a tangy lemony flavor along with a red tint that makes lamb, chicken, fish and vegetables so tasty.
My first exposure to this wonderful spice was with Ian Hemphill of Herbie’s Spice. I was taking a spice blending course and we made the best slow roasted tomatoes I have ever had and the star spice was Sumac. What a treat and I still make them to this day – 17 years later.
Yet this lovely spice is more then just flavor and color. It also imparts medicinal properties. I was actually surprised and please to learn of all it adds for our health. Sumac is the common name for Rhus plant that contains over 250 individual species of flowering plants in the family Anacardiaceae. These plants are found in temperate and tropical regions worldwide, and have a long history of use by indigenous people for medicinal and other uses.
Recent studies done on some varieties show that sumac has exceptionally high antioxidant properties, improved glycemic control, reduced cholesterol levels and better cardiovascular health! Bonus attributes for this lovely seed! Sumac berries may well turn out to be the next super food!
Cooking with spice is about tradition, creating flavor, loving what you prepare, and maybe HEALTH also! Dig a little deeper the next time you use a spice or herb and learn more about what you are cooking with. To your good health!
Are you confused when it comes to what the difference is between broth,stock and bone broth? I do get asked what the differences are all the time, so I though I would share a bit of information to help demystify the terms. I hope you will find this information useful. Tomorrow I will share some great reasons why you might want to start drinking bone broth for breakfast.
Broth – light weight
Broth is water simmered with vegetables, aromatics, and meat, and can include some bones. It is cooked for a short period of time, usually 45 minutes to 2 hours, then strained and seasoned. Broth usually stays fluid when chilled. I use broth to sauté meats and vegetables, adding a lot of flavor without a lot of extra calories or salt.
Tasty meat broth with parsley in a white bowl closeup. horizontal view from above
Stock is water simmered with vegetables, aromatics, and animal bones, sometimes roasted, and sometimes with some meat still attached. It is cooked for 4 to 6 hours, and then strained. The purpose of stock is to extract the collagen from the connective tissues and bones. This collagen gives stock its gelatinous texture. Once chilled, a good stock will have a jiggle. Stock is not served on its own; rather, it’s used to deglaze a pan, or as a base for a rich sauce or gravy. When using for a rich sauce, like a jus, the stock most be reduced down further and is normally flavored with wine or port.
Stock reduced for Jus – Food Loving – Meats – Roasted Saddle Of Wild Boar With Potatoes And Blackberry Jus
Bone broth is really a hybrid of broth and stock. When I make my bone broth, I will take the time to roast the bones as I would with stock. This gives the broth a deeper flavor. It is cooked for a long period of time, often more than 24 hours. The goal is to extract the gelatine and nutritious minerals from the bones. It is then strained and seasoned to be enjoyed on its own, like broth. Bone Broth typically is cooked with less water than a stock or broth and the resulting liquid is very nourishing.
Pho, a great use for long cooked bone broth. Eating a bowl of Vietnamese beef pho with chopsticks and spicy sriracha sauce
I thought it might be fun to share how I build an awesome menu to suit ALL Diets. My starting place for any EVENT is to create a sense of INCLUSION. My goal is to create a menu which suits most diets. The second point is to envision how I want the guests to feel during and after eating their meal. Ideally, I want them to feel nourished and light. Here is the menu I did recently for an event, you will see that its very Inclusive. And my last point is planning, which takes time but its worth it. As you are planning, look at areas you can do advanced preparation – in the case of this menu, almost the entire menu could be created ahead.
creating quinoa salad with homemade preserved lemons, grilled zucchini, eggplant and red peppers.
Afternoon tea to tempt even the fussiest of eaters! Create and assortment of tasty items.