As promised in last week’s plug for French gray sea salt (amazing stuff!) and how it enhances all your baking and cooking, here is a word or two about it’s daintier counterpart known as “fleur de sel”.  Fleur de sel, which means “flower of salt” in French, is known as the “caviar of salt” to many.  If you’ve ever tasted it, you’ll know why; it too will change how you feel about salt in general.  But don’t start thinking that the hand-harvested gray sea salt or fleur de sel  just for high-end cooks or that it’s expensive and uppity.  While fleur de sel can be a little spendier than the iodized stuff, a little goes a long way and the price difference is fairly minimal.  French gray sea salt is actually affordable if you buy it from the right source.  I typically pick mine up in France, but you can find it pretty easily online here in the States and for a great price too!  True story: I brought some to a friend of mine and she prepared dinner with the new gray sea salt.  Her 7-year-old son and husband now beg for it to be put into everything.  That’s how great it is!

Back to fleur de sel…

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I stock my kitchen pantry with two types of salt–one is fleur de sel (which I’ll discuss next week) and the other is coarse gray sea salt from Guérande, France–also known as “sel gris“.  Today I’d like to share the story of gray sea salt with you, and also explain why this salt is so delicious and worth the real estate in your spice drawer or kitchen pantry.  I feel like my cooking has improved just by changing this one variable.  I kid you not!  In fact, I’ve shared some coarse gray sea salt with a few friends and they say the same thing.  So here’s the story:

Continue reading “The 411 on Coarse Gray Sea Salt” »

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I love using herbs fresh, especially dill. I like to use it in sauces, soups, as a garnish and especially with crisp summer cucumbers. I tried (for the third year in a row) to grow my own herbs and finally they’ve grown enough that I can actually use them! Until they flower, that is. It’s so exciting to have my own little garden, even if it is only a foot and a half wide.

Keep reading to see some facts I learned about dill and check out a recipe we love using it fresh from the garden. Continue reading “herbs: dill” »

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Perhaps some of you already have this in your spice drawer; but in case you haven’t met its acquaintance just yet, I want to introduce you to Piment d’Espelette! This special spice comes from the Basque region and its production is protected by the French government; meaning, it can only be called “piment d’espelette” if it is cultivated in a specific Basque commune (who knew spices could be so highly regulated?). While the jars may look a little different from each other, all brands of this spice have the same label on top (see above)–the mark of a true piment!

Growers start by drying out the peppers in fresh air for a minimum of 2 weeks…

Continue reading “Piment d’Espelette – What it is and How to Use It” »

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Mulled wine and cider are traditional autumn and winter drinks, since the days of the colonists, especially during the colder months. They have become a permanent and beloved part of the Halloween, Thanksgiving and Christmas holidays, and are easy to make since it involves only a mixture of spices, and some cider or wine. You don’t have to use only apple juice, you can use other juices typical of the season, pear, pomegranate, cranberry, or as the spice mixture’s name suggests, with a bottle of your favorite wine. Continue reading “recipe: mulled apple cider” »

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One of my favorite things to have after a chilly day is a hot mug of mulled cider. It is a quintessential cold weather drink and so good when paired with freshly pressed, unfiltered fruit cider. You can find a mulling spice mixture sold most everywhere, but I am willing to bet you already have most, if not all, of the ingredients in your pantry and refrigerator already. In addition, this spice mixture makes for a beautiful and thoughtful gift during the holiday season. Just put the mixture into a pretty jar, tie with twine, string, or ribbon and add a personalized tag. Paired with a gallon of your favorite local cider, it would make anyone’s day. Continue reading “mélange pour vin chaud” »

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Over the last month, I’ve been cooking up Indian food at home.  Up until this month, I had only tried making Indian food at home once, so this is all a fairly new experience for me.  I have loved experiencing such new flavors.  One thing that I’ve learned more about this past month is Garam Masala. Continue reading “spices: garam masala” »

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Chinese Five Spice Powder is a combination of five spices; star anise, Sichuan peppercorns, cloves, cinnamon, and fennel. It is a spice combination you can use in many dishes, including baked goods and desserts.  My father makes a really delicious ginger chicken dish, a favorite in our home, and I love using it in soups, cookies, and desserts.

Although the name describes the number of spices used, it actually represents the five elements (wu hsing) that are believed in chinese philosophy to create harmony in all of nature, specifically the human body. Because each element is represented in the powder, balance is created.

norecipes.com says of the spice mix:

“…these elements [wood, fire, water, earth, metal, and water] manifest themselves in various parts of the human anatomy and imbalances in these elements are said to be the cause of disease. Various herbs and spices have been used for thousands of years to restore balance to these elements which is how 5 spice powder came into being.”

It is easy to make yourself, and it should also be easy to find at your local asian market. Keep reading for the recipe to make it yourself, and some recipes that highlight five spice powder. Continue reading “spices: chinese five spice powder” »

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I always find it interested to find where some of the everyday spices we use come from, because it’s something that I don’t usually think about.  Like cinnamon.  Did you know that it comes from a tree’s bark?  Cinnamon is one of those spices that is well used in my kitchen, but there are more uses to it besides just using it in you cinnamon rolls! Continue reading “spices: cinnamon” »

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Here in America, we use the word “curry” to describe many dishes from South Asian cuisines, and especially Indian cuisines.  But, did you know there are many types of curry?   There are Green, red, panang curries, just to name a few.  Curry is a generic term, and means a gravy or sauce, rather than a particular spice.

Curry has more recently become widespread, and people all over the world are consuming it, making their own versions. {to learn more about different kinds of curry, click here}

Today, I am going to share an amazing curry dish that uses your basic Indian Curry, or Madras Curry.  This Curry spice is a yellow powdered spice made of a blend of turmeric, coriander, and ginger and often infused with hot peppers.   This curry has amazing flavor and is a great mix of sweet from the coconut milk, and also spicy from the curry and cayenne pepper!

Continue reading “FYI: curry” »

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