Cooking with Spices

Spices for taste

Spices are what make food better tasting and the mixtures and results are the science portion of culinary art. There are so many flavors, sweet and salty, the mixtures and concoctions of blends are endless.

Wikipedia has a nice description of spices:

A spice is a dried seed, fruit, root, bark, leaf, or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavour, colour, or as a preservative that kills harmful bacteria or prevents their growth.^[1]

Many of these substances are also used for other purposes, such as medicine, religious rituals, cosmetics, perfumery or eating as vegetables. For example, turmeric is also used as a preservative; liquorice as a medicine; garlic as a vegetable. In some cases they are referred to by different terms.

In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavouring purposes. Herbs, such as basil or oregano, may be used fresh, and are commonly chopped into smaller pieces. Spices, however, are dried and often ground or grated into a powder. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form.

Tonite on Today's Menu was Sri Lankan Beef Curry. The blends of the spices coriander, cumin, fennel, tumeric, black pepper and salt made for a savory beef with a nice texture and heat added with the coconut milk and minced jalapeno's.

Recipe from myrecipes.com

Yield

8 servings (serving size: about 2/3 cup beef mixture and 3/4 cup rice)

Ingredients

• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground fennel
• 1 teaspoon ground turmeric
• 4 teaspoons freshly ground black pepper
• 2 teaspoons salt
• 2 1/2 pounds boneless sirloin steak, trimmed and cut into 1 1/2-inch cubes
• Cooking spray
• 3 cups chopped onion (about 2 medium)
• 2 teaspoons grated fresh ginger
• 3 garlic cloves, minced
• 2 red jalapeño peppers, minced
• 3 cups light coconut milk
• 2 tablespoons white wine vinegar
• 2 (1 x 3-inch) lemon rind strips
• 6 cups hot cooked basmati rice

Preparation

Cook coriander, cumin, fennel, and turmeric in a small saucepan over medium-low heat 7 minutes or until toasted, stirring occasionally.

Combine toasted spices, black pepper, salt, and beef in a large bowl. Cover and marinate in refrigerator 1 hour.

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion, ginger, garlic, and jalapeños; sauté 3 minutes or until onions are tender. Remove onion mixture from pan. Recoat the pan with cooking spray. Add half of beef; cook 6 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef. Return onion mixture and beef to pan; stir in milk, vinegar, and rind, scraping pan to loosen browned bits. Bring to a boil. Cover, reduce heat, and simmer for 2 hours or until beef is very tender. Discard rind. Serve over rice.

Enjoy!

Chicago Italian Beef and Dogs

Chicago Food

Earlier this month, we flew to Chicago for our son's graduation from Navy boot camp. It was a very nice ceremony and he got some time off so we headed into Chicago to check it out. There were a lot of great sites to see and we got my Uncle JD, who lives there, to show us around. We went to Millennium Park, The John Hancock Tower, Lake Shore Drive, The Aquarium and more.


But my favorite part was going to one of my uncle's favorite old lunch joints in the Italian district in Chicago where he took us to a place called Al's #1 Italian Beef.


The place was small, no tables, no seats, just walk in the door to the counter to order your food and take it home or eat at a shelf by the windows where there was room to set your food down and eat while standing.

The kitchen was right behind the counter and included a charcoal pit for roasting sausages. The menu was small and simple and to the point, everything on it looked good (see photo above). It was very interesting to see and read the walls covered with memorabilia all the way from Jimmy Durante, to Anthony Bourdain and there were lots of signed dollar bills pinned to the walls. There was a lot of interesting old history in this place.

We had the Vienna Hot Dogs done up Chicago style with the works, an Italian beef sandwich and I had to try the packaged tamales...gastronomical nightmares but oh so good going down.