CHAI

Spiced  Tea

Cook’s Spices

2012

Chai is an Indian spiced, sweetened milk and tea combination. Ever since I came up with my Chai spice blend I have been making a lot of it at home. My teenage daughters love it and expect a fresh batch every day after school. There are endless of ways to go about brewing your own wonderful sweet Chai at home.  Here is my method.

Ingredients

1 Heaping TBS of Cook’s Spices Chai Spice mix.

1 Heaping TBS of your favorite loose black tea.

1-2 slices of raw fresh ginger root (optional)

~3 C of Water

~3 C Whole Milk

OR

Low Fat Milk + a pat of sweet butter.

2-3 TBS of local honey, or sweetener of choice.

A Pinch of good quality fragrant “Saigon” Cinnamon- optional.

Method

Heat or “Bloom” the Chai Spice mix in a dry medium sized sauce pan over medium heat briefly until fragrant, about 1 minute.  You want to smell the spices but not burn them. Immediately add 2 C. of water and the fresh ginger if you please,  and bring to a boil. Turn off the heat and let cool and steep for ~ 20-30 minutes.  Add the last cup of water, the black tea and bring to a boil again. Remove from heat and let steep for 2-3 minutes or to your preferred strength of tea. The longer the stronger, more tannic and bitter.  Strain your spiced tea into a pot or pitcher and set aside.  This mixture can be refrigerated and stored for a couple of days.  When you are ready to enjoy a cup of Chai, warm enough milk in a sauce pan to make what will be  a 50/50 blend of milk and the spice infused tea,  being careful to not scorch the milk. Add an equal amount of the Spiced Tea, continue heating but do not boil, sweeten to taste. Dust with a pinch of Cinnamon and enjoy.

For everyone with a ton of pumpkins and winter squash on hand,  who are maybe over pumpkin pie,  and want another festive, delicious holiday baking project.. here you go!

Spicy

Maple Pumpkin Holiday Bread©

Cook’s Spices

2011

I have been working to create a signature spice bread worthy of Cook’s Spices, and finally, after many trials, here it is!

First:

Pre heat oven to 375 degrees. Oil and flour 2 loaf pans or one 9”X9” baking pan.

Ingredients

1 ½ C. roasted and cooled pumpkin or any favorite orange flesh squash meat.

1 C. Maple Syrup- the real kind

½ C. Sugar or Splenda or Agave Syrup or combo of your preferred sweeteners.

3/4 C Canola or Safflower Oil, or any neutral flavored oil high in monounsaturated fats.

3 Eggs

1 ½ C + 2 TBS Whole Wheat Pastry Flour (aka white or summer whole wheat flour)

½ C + 2 TBS unbleached all purpose flour

1 Rounded tsp double acting baking powder

1 Rounded tsp baking soda

2 tsp-rounded- Good Quality Cinnamon- preferably Organic Vietnamese “Saigon” Cinnamon.

1 tsp-rounded- Cloves-organic

½ tsp-rounded- Fresh Grated Nutmeg

2 TBS-rounded- Cook’s Spices brand Citrus –Ginger-Chili Rub

1/2 tsp salt

1 C mini semi or bittersweet chocolate chips- optional but good!

Pepitas to sprinkle on top

Method

Measure and mix all dry ingredients together thoroughly in a medium to large mixing bowl.  Set aside.

In a blender, combine the pumpkin meat, oil, maple syrup, sugar of choice and eggs. Blend well until smooth.

Pour the blender full of wet ingredients into the bowl of dry ingredients and stir well to completely mix. I like to use a slotted spoon or spatula. * Stir in the chocolate chips. Pour the batter evenly divided into the two oiled loaf pans or into a single square-baking pan. Sprinkle the top with pepitas, spray lightly with canola oil or drizzle with melted sweet butter.  Immediately put bread pans into pre-heated oven.  After ten minutes, reduce heat to 350 degrees and continue baking for 40 – 50 minutes until done (test doneness using a clean knife, insert into the middle of the bread and pull out to make sure that there is no raw batter in the middle. A clean knife = done). Cool, slice and enjoy ~ Kim Cook-Fallon

*Work quickly to get this into the oven as soon as you combine the wet and dry ingredients in order to get the most “rise” from the leavening agents.

Chives & Parsley

Save The Flavor

Quick- Before It Really Freezes

Kimberly Cook-Fallon 2011

It’s been cold, even freezing at night, but not a long hard freeze. My chives and parsley are still growing, for now, alive, fragrant and delicious. Already they have slowed down, and soon they will die back for the winter. But lets not waste their tasty and nutritious goodness.

Everyone knows about Pesto, the way to preserve tender sweet summer Basil, which, by the way, freezes perfectly. But I want more, more than just pesto for bright green aroma and flavor over the winter. Here is what I do. It’s so simple you won’t believe it.

Remember compound butter? Me too, mostly things like blue cheese compound butter. How 1980’s is that?! But wait, herb compound butter makes so much sense. Gorgeous fine chopped delicious Chives and nutrient-dense Parsley preserve simply as an elegant compound butter, capturing all the color, aroma and nutrition of my gardens two most stalwart herbs. The uses for these herb infused butters are endless. Straight slabs on roast chicken, grilled steak or broiled fish, mashed potatoes, stuffing, soups, butter sauces, gravy, eggs, bread spreads, in baked goods for starters.

Here is what you do. Melt a stick of butter, sweet is my preference, you can always add salt later. Remove from the heat. FINE chop your fresh picked/snipped chives or parsley and stir into the melted butter. Stir in as much as it will take until the butter is dark green but still a pour able consistency, not a clump of buttery herbs. The idea is to suspend the herbs in the butter to prevent oxidation. Pour or scrape the green butter into freezer containers with tight fitting lids. No need for salt or pepper, add seasoning to taste when you use the compound herb butter in a future dish. Freeze immediately until ready to use. One stick of butter makes for a nice amount of herbs and butter to use up in a future large meal, or over the course of a few meals. If you want more, have tons of herbs, just melt more butter, and use more herbs. I like all chive butter, all parsley butter and also a chive parsley combo butter. I love having simple ways to get more of theses super plants into my diet.

In the winter when you can no longer get fresh herbs at the farmer’s market, and when you do find them in the grocery store they come from who knows where, picked who knows when and cost HOW MUCH!!! Maybe you are lucky and there are local hothouse sources of fresh herbs all winter in your town, but probably not. Well, break out your own garden fresh herb butters and smile that you have preserved a taste of summer goodness for mid winter enjoyment. Be proud that you can make the most of the benefits and pleasures of your summer garden; all your hard gardening work will last well through the long winter.

ABOUT CHIVES & PARSLEY:

CHIVES

Chives: Scientific name Allium Schoenoprasum, belong to the family Amaryllidaceac, formerly a member of the Liliaceac family along with other members of the genus Allium:  onions, shallots, garlic, and leeks. Chives are more colorful & mild flavored compared to their cousin’s garlic and onions. Chives are easy to use in a vast variety of applications beyond chopped and sprinkled on baked potatoes. Since you can usually just snip a bunch fresh from your garden any time it’s easy to add to salads, bake into biscuits, stir into sauces, infused into butter, scramble in eggs, finish your dinner plates or cheese boards, and famously, a perfect colorful compliment in anything with mushrooms. Preserved in butter and frozen provides winter long opportunities to get these homegrown summer herbs into your diet.

These plants are both really tasty and really good for you.

http://www.nutrition-and-you.com/chives.html

Plants in the genus allium are all anti-oxidant rich, anti-inflammatory and contain copious amounts of vitamins A, K and folate. The sulfur compounds that they all contain, thio-sulfinites, convert to the compound allicin when cell walls are cut or broken from chopping or dicing. Allicin is responsible for many of the other touted health benefits from the allium’s including, but not limited, to anti-viral, anti-bacterial and anti-fungal properties.

PARSLEY

Parsley, Petroselinum crispum, is a super food, plain and simple. I wish people would stop thinking about parsley as a garnish and start thinking about it as an important, must -eat leafy green vegetable. Plus it so easy to grow in containers in the summer, you almost have no excuse not to! Plant by seed in late winter and you get two years of parsley from this bi-annual herb before it completes it’s life cycle.

Get this, parsley is a powerful anti-oxidant, anti-inflammatory that is rich in vitamins C, A, E and K, fiber, iron, protein, folate, niacin, potassium +++ A little goes a long way. The health benefits are many if you want to dig a little deeper, but suffice to say it’s very nutritious, detoxifies, good for your blood, your heart and bones.

http://www.healthdiaries.com/eatthis/6-health-benefits-of-parsley.html

While I can still pick fresh Parsley or grab bunches in my local farmer’s markets, I keep a little bouquet in water on my kitchen counter in plain sight. I add it all kinds of salads, pesto, sauces, soups, eggs, rice (green rice is a favorite), pasta dishes (clam parsley linguini, yum) potatoes, you name it. Plus more and more people I know are juicing or blending their own “green shakes” for optimal nutrition, and fresh parsley is a must for these! Go for it!

NEXT POST

HOLIDAY RECIPES

SALUD!

Farmer’s Market

Pesto©

Kimberly Cook-Fallon

Cook’s Spices

2011

The word pesto is derived from the Italian word Pestare which means to pound or crush. The purpose of making pesto is to preserve the fresh flavor and color of delicate green leaves in oil to prevent oxidation. Pesto is traditionally made using a mortar and pestle, fresh basil leaves, pine nuts (edible seeds from certain pine trees), olive oil garlic and Parmesan cheese. I break from tradition when it comes to the greens I use as well as “seeds” and nuts to add more depth of flavor, fiber, minerals and balanced nutrition. Pine nuts alone are both very expensive and very rich.

Basil is abundant in the farmer’s markets now, as is parsley, Lacinato (Dino or Tuscan) Kale, and a plethora of delicious leafy greens that make wonderful pesto’s. At home I get many requests for dishes that require pesto. I have made a few changes to traditional versions to make this super nutritious and tasty.

There is no precise “recipe” here, just some guidelines. The texture and flavor are determined by taste with each batch. Farmer’s markek/ garden fresh should guide your choice of leafy greens!

Ingredients

1 handful of toasted walnuts (full of Omega 3 & 6 fatty acids & fiber)

1 handful of toasted Pepitas (pumpkin seed Kernels- full of iron, magnesium & protein)

½ handful of toasted pine nuts (full of Omega 6 fatty acids & plant sterols)

* Sun Flower Seeds are a fine substitute for pine nuts (high fiber, iron, protein, calcium)

½ C. Extra Virgin Olive Oil OR blend of Olive + a light flavored oil  safflower or canola

3 lg cloves of fresh pressed garlic

~2 + C Fresh Basil Leaves

~2C Fresh Spinach Leaves (or Parsley, a powerful anti-inflammatory food with tons of vitamins A & C, plus iron, calcium & fiber) or super nutritious Dino Kale

~1/2 C Good Quality Shredded Parmesan Cheese

Salt & pepper to taste

OPTIONAL: 1-2 tsp Turmeric – I’ve been adding this to just about every thing I can sneak it into for the health benefits ( see my Turmeric blog entry )

~ 1/3 water to thin the pesto so it processes nicely in the blender- if necessary.

Method

Add the walnuts, pepitas, pine nuts, olive oil, pressed garlic to a food processor or large blender and pulse several times. Add half the basil and spinach and process until smooth, adding water as necessary. Add remaining greens continue to process until smooth. You can add more oil, nuts and greens at this point if you want to make a bigger batch. Add the Parmesan cheese and blend in. Taste, and add salt, pepper or more garlic as desired. The pesto should be smooth rather than crunchy and have a fresh basil taste. This pesto is ready to use in any number of ways, and will freeze beautifully in either 8 oz freezer containers of ice cube trays for pesto cubes (good in all kinds of savory sauces & winter stews).

IMPORTANT NOTE: Advise guests when adding walnuts-true nuts- to your pesto in case folks have nut allergies.

Variations: Experiment with other greens like Arugula, Cilantro, Mustard greens for a spicy result.

NOW WHAT?

Pesto  Pasta- just stir into warm pasta

Pesto-tomato cheese toasts

Garlic Bread

Pizza,

(smear the dough before you add sauce or any thing else)

Spaghetti Sauce, Soups, Stews, Pot Roasts

Salad Dressings

3

Summer

Salad Dressings

Using Cook’s Spices

Vine Rub Vinaigrette

Oil Free Dill-icious Slaw Dressing

Greek Rub Mediterranean & Antipasto Dressing

Dressing Primer

The key to making a great salad dressing is striking a harmonious balance between oil, acid and seasonings. The world of oils and vinegars is vast and worth exploring, however, I have a few tips for making salad and dressing that will deliver greater depth of flavor profile and tastier results.

First, the acid components can be broken down into three main acids:

1.    Acetic acid: produced during the making of vinegar – “sour wine” -when a genus of acetic acid bacteria, “acetobacter”, consume alcohol in the presents of oxygen producing acetic acid. Found in all vinegars.

2.    Citric Acid: Citrus fruits – Lemons, Limes, Oranges, and Grapefruit.

3.    Tartaric  Acid: A component of grapes and found in wine vinegars & verjus.

Unless you have a strict recipe or specific goal in mind, I recommend using more than one acid in your dressing to make the acid component more complex. I use a mix of rice wine vinegar (pure acetic acid) wine grape vinegar or verjus (for the malic acid component) and a squeeze of lemon, lime or orange for citric acid.

Second: Here is a terrific tip that I learned from my husband Pat. If you chose to include any alliums or member of the onion family in your dressing (shallots, onions, scallions, garlic, leeks), which I whole heartedly recommend, add them to the vinegar and let them soak for between 5-10 minutes before adding the oil. These tasty vegetables contain sulfur, which will in part volatilize or blow off, resulting in a brighter flavor and preventing sulfur gas from being held by the oil.

Third: The oil. A light neutral flavored oil will show case your seasonings. On the other hand, a premium fruity extra virgin olive oil or nut oil taste may be the show case flavor. Then the fats in various oils are a consideration for their health benefits. There are saturated fats (animal fat but also found in plants), poly-unsaturated and mono unsaturated (considered the healthiest).  Finally cost may bear on the choice as well.

In our kitchen you will find five oils on hand at all times,

Extra Virgin Olive Oil: For dipping into directly or simple oil & vinegar dressing or bread dip.

Regular or light olive oil- for general purpose dressing and cooking

Canola oil- higher smoke point than olive oil, for cooking and as a neutral flavor.

Safflower oil- highest in healthy monounsaturated fats than the others above. (Avacado Oil- is highest of all in healthy mono-unsaturated fat, but expensive)

Toasted Sesame Seed Oil: Intense flavor for Asian dishes, marinades, tahini dressing & humus.

Fourth: To prevent the oil and vinegar from separating as they do naturally, you need to add an emulsifying agent (some thing that is soluble in both water and oil and bind the two together). A squirt of mustard is my go to emulsifier for my regular dressing, but other emulsifiers include egg yokes  (lecithin is the emulsifying agent in egg yokes), honey, or even a tablespoon of prepared mayonnaise (a pre-made emulsion).

Fifth: Seasoning. Simple is good if the goal is to show case the flavors of the other salad ingredients. Salt and pepper are a must, Taste as adjust as desired.

Finally: A hint of sweetness in salad dressing is often a delicious add. This can be achieved through the vinegar you select; balsamic  (white or classic dark) is naturally sweet as is rice wine vinegar. Honey, Maple or Agave syrup have depth of flavor to add or simply a pinch of sugar.

Salad makes such a nice foil for so many flavors and meats it is an essential menu item in our home. Plus it provides an excellent opportunity to eat raw vegetables and step away from the stove.

RECIPES

Vine Rub Vinaigrette

Ingredients:

¼ C. fine diced red onion (+some fresh chopped chives add color)

1 clove garlic, pressed or minced

1 C White Balsamic Vinegar

Juice from 1 lemon

1-2 tsp Dijon Mustard

½-2/3 C. Light flavored Oil – Safflower or Canola

1 tsp turmeric (optional but it’s good for you!)

1 TBS Cook’s Spices Vine Rub

Salt and pepper to taste

Method:

Dice onion, mince garlic and put into a dressing jar with tight fitting lid, add white balsamic and let soak in the vinegar and lemon juice for 5+ minutes, swirl occasionally. Add  Dijon mustard, turmeric, Vine Rub, salt and pepper. Stir to combine. Add oil, secure the lid, and shake vigorously to combine. Taste and adjust seasoning as desired.

Variation #1: Add ¼ fresh crushed Raspberries for Raspberry vinaigrette

Variation #2 Add 1 TBS Yellow Curry Powder for Curry Vinaigrette Lentil Salad

Variation #3 Add Tahini paste to finished dressing above starting with 1 TBS, shake, taste and evaluate thickness and flavor. Keep adding in 1TBS increments until you are satisfied with the result. Warming the tahini slightly first helps it combine with the dressing. Finish with ~2 tsp of toasted Sesame Oil.

Dill-icious Oil Free Slaw Dressing

Excellent side salad for rich dishes. Like fried oyster poor boys sandwiches or BBQ Ribs

Ingredients:

1 C Apple Cider Vinegar

1C Rice Wine Vinegar (or white balsamic)

1 TBS Sweetener of choice: agave, honey, splenda, sugar

1 TBS Cook’s Spices Dill-icious For Fishes spice blend

Salt and pepper to taste.

Method:

Combine all ingredients in jar with tight fitting lid. Shake well, taste and adjust seasonings.

Variation #1: Add a pinch of cayenne or sambal paste for a spicy kick

Lightly dress and toss with your most colorful cold slaw combo: fine shredded red & green cabbage, broccoli stems, carrots, red bell pepper, julienne snow peas, jicama, radishes, or what ever vegetables are at peak season and suited for cold slaw.

Optional: Sprinkle with toasted slivered almonds or peanuts for a protein rich nutty crunch.

Greek Rub

Mediterranean & Antipasto Dressing

Ingredients:

Juice from 2 large lemons (~ 1/2 C)

~1/3 C Rice wine vinegar OR 2-3 TBS Red wine vinegar

2 cloves of fresh garlic pressed or minced

2 TBS minced shallots or red or yellow onion

1/3 C Extra Virgin or regular Olive Oil

1 TBS Cook’s Spices Greek Rub

Salt & fresh cracked Pepper to taste

Optional: For a more emulsified dressing, add a tsp of Dijon mustard.

Method:

Combine the lemon juice and vinegar in a dressing jar with tight fitting lid. Add the onion and garlic and let stand for ~ 5 minutes, swirl occasionally. Add oil, Greek Rub, salt and pepper. Shake well to combine, taste and adjust seasoning as desired.

Simple Mediterranean Salad: Toss fresh-diced in- season heirloom tomatoes (Multi color), diced seeded cucumber, julienned fresh basil, thin sliced red onion, crumbled feta cheese and drained garbanzo beans (optional). Chill or Serve immediately.

Antipasto: Drizzle this dressing over any composed Antipasto plate of Italian sliced meats and fresh & grilled summer vegetables. Finish with grated Parmesan Cheese.

Quinoa – Lentil – Spinach

Salad

with

Red Bell Peppers, Cucumber, Red Onion, Tomato Dice

and

Feta Cheese Or Goat Cheese

Or

Crispy Goat Cheese Balls*

* Recipe for crispy goat cheese balls at the end*

Kimberly Cook-Fallon© 2011

A delicious, nutritious, satisfying fiber packed salad that we love to make the day after a rich holiday meal or for a one dish wonder summer meal or  as an excellent side dish for BBQ. This salad comes together very quickly if you rinse, pre-soak and cook the lentils & quinoa earlier in the day.

Ingredients:

½+ C Black Beluga lentils washed and soaked. (You can substitute small French green lentils if you can’t find the tiny black beluga variety. you just want a firm yet cooked through finished texture and a lentil size not entirely larger than the cooked Quinoa).

½+ C Quinoa (white or red or a colorful mix of both colors) rinsed

Repeatedly and also soaked.

½+ tsp Turmeric

2-3 cloves of garlic smashed & sliced

12+ oz of fresh spinach, washed, dried and chopped fine, ~ 2-3 Cups worth.

~~~

2/3 C   each or roughly equal amounts each of diced fresh

Red Bell peppers – the redder the better!

Cucumbers – (stripe peeled and seeds removed)

Diced fresh or canned Tomato

½ med Red Onion fine diced –marinated briefly (10-20 minutes) in 50/50 rice wine & white balsamic vinegars.

~ 1C of crumbled Feta Cheese, or blobs of soft ripened goat cheese

OR

Crispy fried herbed goat cheese balls (see recipe for these at the end)

2-3 TBS of fresh chopped parsley to finish. – Optional but tasty and full of vitamins C.

Salad Dressing:

Crisp vinaigrette of your choice or as follows

Juice from ½ of a juicy lemon

All of the vinegars from marinating the onions (roughly equal to the amount of lemon juice)

1 tsp, heaping, Dijon mustard

1 tsp Cook’s Spices Vine Rub – if you have it.

½ cloves of fresh garlic pressed

~~1/8- ¼ C of good quality Olive Oil or ~ ½ as much oil as there is lemon juice and vinegar combine.

Fresh cracked pepper to taste and a pinch of sea salt (remember that the cheese brings salt too).

Method:

Earlier in the day:

1. Measure and rinse Lentils Soak covered in a few inches of water an hour or two. Over night would be too long.

2. Measure Quinoa and rinse WELL, 3-4 times. I completely cover the quinoa with water in a bowl and stir vigorously with a spoon or fork for a minute, drain and repeat this several times to remove any bitter residue from the grains. Soak covered in a few inches of water as above. (see my Quinoa blog on Voiceofthefood.com for more info about Quinoa and cooking methods).

Lentils: Drain and put in a  pot with some room to expand as they cook. Add enough water to cover lentils by about a half an inch. Add Turmeric and garlic. Bring to a boil, stir, and reduce heat to a low simmer and let cook until to tender checking often for al dente doneness. There should be little water left when done. If the lentils did not soak for long, you may need to add more water during cooking, just simmer slowly to avoid scorching and keep an eye on them so they do not become mushy. This isn’t lentil soup! When done, drain or just transfer to a holding bowl to cool to room temperature, or refrigerate for later.

Quinoa: Drain and rinse one last time the Quinoa. Measure the soaked quinoa when and put into a small pot that has a tight fitting lid. Add an equal amount of water plus a little splash, and a pinch of salt if desired. Bring to a boil, reduce heat and rapid boil to a simmer, skim off any protein foam/scum that has formed on the top, stir, cover with a tight fitting lid, turn heat off or remove from heat and let stand covered for 10-15 minutes or until close to room temperature. Remove lid and using a fork, scrape layers of quinoa into another resting bowl. The fork assures that the grains of quinoa are discrete and  the batch is light and fluffy. Set aside or refrigerate until ready to assemble salad.

Up to an hour before you’re ready to serve:

Wash fresh spinach and dry in salad spinner or using kitchen towels. Chop into confetti sized pieces. The spinach amount can vary somewhat. I aim for a volume of spinach roughly equal to the total amount of quinoa and lentils. The spinach is cut small enough to easily mix in thoroughly with the lentils & Quinoa so you really can use quite a bit.

Dice the red bell peppers and cucumbers and tomatoes if fresh (or open a can of diced tomatoes in the off season).

Dice the onion and marinate in an equal amount of rice wine and white balsamic vinegar (~1/8 C of each, enough to cover the onion dice) for at least ten minutes up to an hour, what ever fits your prep timing.

NOTE: I like to also marinate the cucumbers with the onions in the vinegar but need to use a spoon to toss them around in the vinegar rather than adding enough vinegar to cover all of the cucumbers in addition to the onions. The amount of vinegar to just cover the onions is enough for the dressing.

Have crumbled Feta cheese or a log of Goat Cheese but or pinched into small blobs on hand and ready to add for the final toss before plating.

Dressing:

Drain the onions and set aside saving the vinegar, it will be stained a lovely pink from the red onions.

Add an equal amount to lemon juice to the vinegars, garlic, mustard, vine rub (or not), Olive oil, salt and fresh cracked pepper. Shake in a jar or whisk to combine. Taste and adjust seasonings.  Set aside.

In a big salad bowl add the drained Lentils and fluffy Quinoa, combine thoroughly with large spoon. Add all the fresh spinach and mix with fork or spoon to combine thoroughly. Add the pepper, cucumbers, onions and toss to combine. Moments before serving, or to order, lightly drizzle dressing on top, toss to coat salad evening. Add cheese of choice and toss gently to dress. Finish and serve with a fresh sprinkle of cheese and fresh chopped parsley on top, or refrigerate for up to an hour, finish and serve.

Crispy Goat Cheese Balls

If you love Goat Cheese, you must learn how to make these, they are well worth the modest effort. You can break up the preparation process into two or three phases to save time and effort. These also make an elegant appetizer or decadent snack.

Ingredients:

1 long log (11 oz) of soft ripened Goat Cheese or Chevre (or more!)

¼ C of Cook’s Spices Herbs De Sonoma (or any chopped dry herbs such as chives, parsley, oregano, thyme, that you may have on hand if you do not have genuine Herds de Sonoma)

~1/2+ C Unbleached white flour for dusting the cheese balls.

1 large egg scrambled

1 C Panko Bread crumbs, (slightly crushed with a rolling pin or briefly blitzed in a coffee grinder to make a finer crumb is desirable)

~ 1 C Canola or Safflower Oil, enough to fill a deep sided fry pan or small pot with 1/4-1/3” of oil for browning the cheese balls.

Method:

In the morning or earlier in the day, make/form your goat cheese balls as follows.

Take the cheese out of the fridge and remove entirely from wrapper. Rest on a plate. Take a second plate or small sheet pan and dust generously with Herbs De Sonoma. Wash your hands, rinse well and leave wet. Lightly oil or wet with water a rounded measuring teaspoon, scoop cheese and form into a ball by rolling quickly in the palm of your hands. The water on your hands will prevent the cheese from sticking to your fingers. Place ball on the herb dusted plate. Work quickly to form small balls out of all the cheese. The cheese becomes more difficult to work with and sticky as it warms to room temperature. When all the cheese is formed into balls, wash up and sprinkle more dry herbs on top of the cheese balls, roll the balls around a little using a spoon or by shaking the plate gently. Return the herb cheese balls to the fridge to firm up for later on.

Finishing: After your salad is assembled but not dressed, when you are about ready to serve, finish making the crispy goat cheese balls.

Remove the cheese balls firm the fridge, they should be cold and firm. Coat evenly in the flour using wither a plastic bag or a bowl to roll them around in the flour. Place back on plate and return to fridge. Scramble the egg(s) well in a medium sized bowl. Put the Panko crumbs on a small tray or in a mixing bowl. Finally, generously dust a plate with breadcrumbs to put the breaded not yet cooked balls on. Make a production line from left to right starting with the tray or plate of cold-floured cheese balls next the scrambled eggs, followed by the bowl of Panko breadcrumbs, ending with the crumb dusted resting plate. Using a fork, roll a couple of the floured cheese balls at a time in the egg wash, one at a time lift out of the egg wash letting excess drip back into bowl through the fork and place in the crumbs. Roll the balls around in the crumbs until evenly coasted and place on crumb coated resting plate. Repeat this sequence until all of the cheese balls are egg washed and breadcrumb coasted. Discard remaining egg, save any little clumps of egged breadcrumbs to test the hot oil later.

These breaded cheese balls can be cooked now or returned to the refrigerator for cooking later in the day or after cleaning up from the breading project.

Set up a paper bag or paper towel area near the stove to place cheese balls when they are done cooking.

In a heavy bottom, deep- sided fry pan, add the oil and turn heat to medium hi. Do not walk away from heating oil as it can become dangerously too hot and start to smoke. Check heat by dropping a small clump of left over egged breadcrumbs into the oil. If it sizzles and browns right away you are ready. If it burns immediately, reduce heat and test again when slightly cooler. If there is no sizzle, wait for the oil to heat further. You can also test the oil heat with just a single cheese ball to see if it sizzles or even a few plain breadcrumbs. It is not practical to use an oil thermometer to determine the oil temperature with such shallow oil in the pan, but 375 degrees is the target if you deep frying, not at all necessary for quick browning soft cheese balls and more dangerous).

Working in at least 2 batches depending on the size of your frying pan, add 6-8 cheese balls to hot pan and let brown till golden, using a spatula or long spoon to gently roll over to crisp and brown on all sides. As soon as the cheese balls are golden brown on all sides (3-4 minutes tops), remove from oil with large fork or slotted to paper towels or paper bag. Continue cooking until all balls are golden brown and crispy. Turn heat off and allow oil to completely cool before trying to discard, strain or clean the pan.

Dress and finish salad as above and serve topped with these crispy, creamy center warm goat cheese delights!

Farmer’s Market – Go Local

Moroccan Lamb Stew

Green Rice or Couscous

Hummus

&

Warm Pita’s

Kimberly Cook-Fallon©

2010

Cook’s Spices

Windsor Town Green Sunday Morning Farmer’s Market

Ingredients

2 lbs of boneless lamb, cut into ~½” cubes (leg or shoulder work great)

1 Tin of Cook’s Spices Moroccan Rub

1+ TBS Cook’s Spices Greek Rub

Olive oil to coat a large skillet

3-4 cloves of fresh garlic, pressed or chopped fine

1 large yellow onion slivered or diced

3 C of fresh diced in season tomatoes or 2 28oz cans of diced tomatoes.

1 C. Chicken, beef or lamb stock or  boxed organic broth.

½ C green olives sliced

½ C golden raisins

Salt & Pepper to taste

1 16 oz container of fresh Humus

Cook’s Spices Smoky Sweet Onion Rub

Warm Fresh Pita Breads

Method

We buy local Sonoma County raised pastured lamb, such as Gleason Ranch, for this dish. Dry rub the meat generously with Cook’s Spices brand Moroccan Rub. This can be done in a plastic bag shake and bake style or on a sheet pan, turning the pieces to coat evenly with the spice rub. Put the meat back in the refrigerator for a couple of hours to soak in all that spice flavor.

In a large heavy bottom skillet or Dutch oven, lightly brown 3-4 cloves of pressed or chopped garlic in olive oil until fragrant over medium high heat, ~ 1 minute. Add the chunks of seasoned lamb and brown thoroughly on all sides. This should be done in two batches to prevent over crowding the pan. When all the lamb is evenly browned and your kitchen smells amazing return all the meat to the pan, smother with all of the onions and tomatoes and add the stock or broth. Stir to combine. Add a pinch of salt and the Cook’s Spices Greek Rub. Bring to a low boil, reduce heat to medium low and simmer for ~ 1 ½ – 2 hours, stirring occasionally, until the meat is fork tender and the sauce is thickened. Add the sliced green olives and golden raisins, cover and simmer for another 10-15 minutes on low heat. Add a little more stock or broth or water if the sauce reduces too much. Taste and adjust salt and pepper. Serve with green rice or couscous (recipes below), warm pita bread and a side of humus dusted with Cook’s Spices Smoky Sweet Onion Rub. The Hummus Guy at our Windsor Town Green Sunday morning Farmer’s Market always has plenty of tasty hummus and fresh pitas to round out this tasty meal.

Green

Brown Rice or Couscous

(Either works well and both are delicious:  couscous is faster cooking)

Ingredients

4C of Cooked Brown Rice still warm

OR

4 C of Cooked Israeli Couscous still warm

½ C. fresh Basil chopped fine

½ C fresh Mint leaves chopped fine (I prefer spearmint)

½ C fresh cilantro OR parsley chopped fine (or both)

2-3 TBS butter melted

1 C slivered almonds toasted.

Salt and pepper to taste

Method

Finely chop all of the fresh herbs and combine. Stir 2 -3 TBS of butter into the rice or couscous & stir to evenly coat. Stir in all of the herbs. Taste and adjust salt and pepper to taste. Stir in the almonds and serve immediately along side the Moroccan Lamb Stew.

Cook’s Spices

Summer 2010

I launched Cook’s Spices, a  Sonoma County Farmer’s Market business at the end of May this year, 2010. My Voice of the Food cooking blog has been sorely neglected for the past several weeks as a result. It is high time I fill you all in on my spice business.

1. Cook’s Spices was the obvious name for our business. First, all Cook’s, home or professional, beginners or seasoned, all use spices to create delicious dishes. Second, my maiden name is in fact Cook! Third, Captain James Cook, 18^th century world explorer, conjures images of exploration and discovery not unlike any passionate cook’s discovery and exploration of exotic spices from around the world.

1. I sell singular spices, largely certified organic, in 6” cigar tubes.

1. I also make nearly a dozen salt free, sugar free and preservative free fresh spice mix blends, rubs, seasonings sold in window-topped tins. The selection will grow as provisions and cuisine change with the seasons. I also sell things I have discovered that I cannot live without in my kitchen such as powdered Shiitake Mushroom powder that I make myself, and dried garlic chips from China.

Our new item this week (7- 18-10) is an herb mix we named “Herbs de Sonoma” © Cook’s Spices (trademark pending). This herb and flower blend is a combination of locally prolific herbs and flowers, Oregano, Thyme, Chives, Chamomile and Lavender.

Recipes that use our blended spice rubs, born at home and brought back to us from enthusiastic customers of Cook’s Spices to follow soon!

Please find me at the Windsor CA Sunday Morning Farmers Market on the Windsor Town Green from 10:00am till 1:00 pm, running now through December 17^th. Also find me at the Santa Rosa Downtown Farmer’s Market on 4^th Street through September first (except for July 28^th and August 11^th when I will be un-plugged and camping with my family). I will post the additional markets location and times where I have been invited as soon as the place and dates are confirmed!  Happy Cooking!

My Signature Spice mix blends, rubs, seasonings .. No Salt: No Sugar: No Preservativve

Custom Spice Blends

Rubs, BBQ & Veggie & Tofu Toppers, Soups, Dressings, Sauces, Baking, Dips

NO SALT, NO SUGAR, NO PRESERVATIVES

Fresh Ground

&

Market Fresh

Universal Spice Rub 1oz (28g)                                                          $5.00

Black Pepper-Fennel-Coriander -Juniper berry-

Whole Lemon

Beef Tri-Tip, Chicken-Pork-Fish

Red Rub 1oz (28g)                                                                                    $5.00

Paprika, Chipotle, Ancho Chili, Garlic, Black pepper

Ribs, Chicken, Steak, Prawns, mayo

Smoke-A Mole Rub 1oz (28g)                                                             $5.00

Cocoa, Orange peal, Cinnamon, Chipotle,

Black Pepper

Chicken (skinless), Mole Paste, Beans, hot cocoa

Shoulder Rub 1oz (28g)                                                                          $5.00

Oregano, Orange Peel, Cumin, Coriander,

Chili Pepper Flakes, Garlic, Black Pepper

Pork Shoulder (Carnitas), Tri-tip, Chicken, Prawns

Greek Rub 1oz(28g)                                                                                   $5.00

Rosemary, Oregano, Garlic, Whole Lemon,

Black Pepper

Lamb, Chicken, burgers

Citrus-Ginger-Chili Rub 1oz (28g)                                                  $ 5.00

Orange, Ginger, Garlic, Coriander,

Black Pepper, Citric Acid.

Fish, Chicken, Prawns, Tofu, salad dressing

Smoky Sweet Onion Rub 10z (28g) $5.00

Smoked Paprika, Onion Granules, Organic Paprika, Black Pepper

Tomato Sauce, Dressings, Beef, Chicken, Pork, Fish, Prawns

Moroccan Rub $5.00

Cumin, coriander, garlic, chili, blk, pepper, turmeric, cinnamon & ginger

Lamb, Chicken, Beef, roasts, k-bobs, ground meat

Herbs de Sonoma© cook’s spices Tin $5.00  Jar $6.00

Oregano, Chives, Chamomile, Thyme, Lavender

Sautés , braises, soups, cheese plate seasoning, olive oil goat cheese dressing, chicken, white beans and pistou seasoning

Lily Rub $5.00

Onion Granules, Garlic Granules, Chives, Leeks (No Salt OR Pepper!)

Any potato dish, eggs, soups, chicken , pork, popcorn, in melted butter or sour cream for dips, Prime Rib.

Linguini with Clams

+

Garlic  Baguette  Toast

FYI

Atlantic

Kelp Granules

Ascophyllum nodosum

aka

Norwegian kelp, knotted Kelp, knotted wrack or egg wrack

Atlantic Kelp granules are a great “salty” yet low sodium alternative to salt. Kelp is rich in many minerals including potassium, iodine and iron as well as B vitamins. Besides being a sea vegetable with nutritive value, they smell like the ocean. I use them in seafood dishes to add another dimension and layer of flavor.

Linguini with Clams

&

Garlic Baguette Toast

Quick to fix this meal can be dressed up fancy with the use of fresh wwhole clams, or just be a simple satisfying and nutritious week night meal on the fly with just the tasty canned chopped clams.

Ingredients:

1 lb of Linguini Pasta boiled al dente in salted water.

2 lbs of fresh clams

1+ C. dry white wine- Sauvignon Blanc or Pinot Gris work well

3-6 cloves fresh garlic. Chopped or pressed.

2-3 cloves of garlic pressed (for the garlic bread)

2 C. Seasonal fresh tomatoes diced or 1 can diced tomatoes (no sugar).

2 cans of chopped clams + their liquid.

1-2 tsp Kelp granules (optional)

2-3 Anchovy fillets

Juice from 2 lemons + zest from one.

2-3 TBS light oil, Safflower, olive or canola.

~ 1/8 C. light oil for the garlic bread

One long fresh sourdough baguette

½ stick of sweet butter (salt free)

*1/2+ bunch of fresh parsley chopped – fairly fine. ~ 3/4 cup of the chopped. Nutrition packed, 3X vitamin C than Oranges, more iron than spinach & a powerful anti-oxidant!!

½ bunch fresh green Chives, chopped fine for garnish.

1.C grated fresh Parmesan Cheese.

Black Pepper & Chili pepper flakes to taste.

* More info on the amazing health benefits of parsley visit:

http://www.nutrition-and-you.com/parsley.html

Method:

Put a large pot of salted water on high to cook pasta. When it comes to a boil go ahead and cook the pasta till al dente, drain and rest until the sauce is done. In the mean time, rinse fresh clams in cold water to remove any sand. In a deep sauté pan or saucepan with lid, heat 2-3 Tbs oil over medium high and 3-4 cloves of fresh chopped garlic. Sauté for 1-2 minutes until fragrant. Add the wine, fresh clams and cover. Let the wine come to a boil and steam until the clams have all opened, approximately 3-5 minutes. Remove lid, use tongs to remove clams and set aside in  separate bowl. Discard any clams that did not open with the rest. Add the anchovy fillets, and kelp granules to the wine, stir to incorporate and continue to simmer and reduce in volume for several minutes.. Add the liquid from the canned clams, on can at a time tasting for saltiness. If it is a tad salty, don’t worry, the tomatoes, lemon juice, sweet butter and pasta should balance the salt. Continue to simmer for a few more minutes. Add ~ half of the fresh diced tomatoes and their liquid, continue to simmer. After ~ 4 minutes use a slotted spoon remove the tomato dice before they completely dissolve and set aside. Reduce heat to medium. Taste. Add the canned clams and stir Add any liquid that has drained out of the whole clams.  Add the lemon juice one-half lemon at a time, tasting after each addition for sour and salt balance. Add more lemon juice and or another splash of wine if necessary. Add black pepper to taste. Add back the cooked tomatoes as well as the rest of the fresh tomato dice and stir. Stir in the butter until dissolved and the sauce becomes a silky emulsion. Stir in the fresh parsley saving some for final garnish if you do not have chives. Add about 1/3 of the pasta and toss to coat. Add the next third of the pasta, toss to coat. You may not need all the pasta, or be satisfied with the amount of sauce at this point. Toss in ~half of the grated cheese to taste. Add the rest of the pasta or not. Serves 4-6.

If not using fresh clams, just omit them from the recipe, and start with garlic, wine, anchovy’s and kelp base for the sauce.

Select personal dinner bowls and arrange five or six of the steamed whole clams in the bottom of each bowl, open shells facing up. Using tongs, grab and twist a portion of sauced pasta and place on top of the clams in each bowl. Top with additional whole clams, fresh chopped chives, Parmesan cheese, fresh cracked pepper, lemon zest and red chili flakes if desired. Serve each bowl with a length of fresh toasty garlic baguette. A side salad or crunchy green vegetable rounds this meal out well; try steamed broccoli or sautéed gai-lan (Chinese broccoli with succulent sweet stems and few flowers, and tender green leaves)

Garlic Baguette Toast

Crush 3-4 cloves of fresh garlic into ~1/4 C of oil in a small microwave safe container. Add a pinch of salt and pepper. & Stir. Heat in microwave for 1 minute until starting to bubble. Set aside. Cut sourdough baguette in half-length wise (so you have to very long halves of bread). Cut these into 1/3-length segments so that you have six pieces. Pre-heat toaster oven or oven to 450 degrees. Just before you are ready to serve, spoon garlic oil evenly over the bread pieces. Bake in hot oven until golden brown and heated through, checking often so as not to burn. Theses should be done in 5-7 minutes. Remove from oven and serve hot with pasta.

* This method uses all oil for three reasons. Oil vs. butter has not water content and thus produces a crustier toasted garlic bread that is not at all “steamed”. There is zero saturated fat in vegetable oils and no salt.

Shiitake Mushrooms

Medicinal Properties

&

Brown Rice Mushrooms Risotto

Shiitake Mushrooms: Lentinula edodes

a.k.a

Fragrant Mushroom, Chinese Black Mushroom and Black Forest Mushroom

Native to East Asia, these mushrooms have been cultivated in China for over 1,000 years. Early mention of the medicinal properties of Shiitake mushrooms appeared during the Ming Dynast (1368-1644AD).

I have become a fan of the medicinal properties of some mushrooms, in particular Shiitake mushrooms because they are readily available now both fresh and in dried form. Discard the stems, as they are too tough to eat!

The compounds, Lentinan and AHCC (active hexose correlated compound) are two isolates from Shiitake’s mushrooms that have demonstrated immune function boosting, anti-tumor, anti- cancer and anti viral properties in clinical research trials. Research is on going. . Here are a few links for additional information.

http://en.wikipedia.org/wiki/Shiitake

http://www.mskcc.org/mskcc/html/69377.cfm

findarticles.com/p/articles/mi_g2603/is…/ai_2603000659/

Dried Shiitake’s are profoundly convenient to keep on hand. I drop a few of the dried Shiitake mushroom caps or broken pieces into a blender or spice grinder and make a powder in a few seconds of blitzing. This flavorful, moisture-absorbing powder has increasing applications in my kitchen as a flavor enhancer, thickening agent, and moisture holder in burgers.

In risotto, add ~ 1 TBS + of Shiitake mushroom powder to the risotto early on for greater depth of flavor & thickening. but go slow, and taste, taste,  taste as you add each increment because these mushrooms have a strong flavor.. A little of the dried product goes a long way. Also perfect for soups, stews and gravy. Also wonderful mixed into ground beef or turkey for burgers to hold moisture as well as add flavor. I have read that 1-2 Tsp of Shiitake mushroom powder a day (or at a time) is sufficient to provide health benefits.

Brown Rice Risotto

Mushroom

© Kimberly Z. Cook- Fallon

2009

This recipe uses left over brown rice, and takes about ten minutes to cook instead of half an hour or more. You can use other vegetables instead of mushrooms, see variations below, or make it plain with just cheese. My kids love this risotto plain, with mushrooms or just about any thing I have to throw in. Last night I served this dish at a food and wine pairing class (mushrooms and Merlot are brilliant together), and one student told me, an Italian from Sicily, that she was shocked at how delicious my risotto was and prepared in only ten minutes. Of course there is the prep time of making chicken stock and partially dehydrating the mushrooms, but once you start to make that actual risotto, it is finished in minutes. I bet you’ll never go back to long cooking Arborio rice risotto again!

Ingredients

3-4 C. cold cooked al dente brown rice * See how to cook al dente brown rice at the end of the recipe

4-5+ C. Sliced fresh mushrooms (assorted, button, crimini, Portobello, shitake (shitake stems removed!), morels and/or any forest mushroom you have)

1/8-1/4 C dried porcini mushrooms, re-hydrated in just enough water to cover them.

1 TBS Dried Shiitake Mushroom Powder if not using fresh Shiitake’s

Lemon pepper, lemon powder or juice from half a lemon

Salt & Pepper

1 medium yellow onion diced.

1 C. of dry white wine.

2-3 C Chicken Stock (preferred) or boxed chicken broth.

¾ C Shredded Parmesan Cheese

¾ C Shredded Asiago Cheese

~ 1/8 C Light Olive oil or Canola oil to generously coat bottom of large heavy bottom fry pan.

~ 6 TBS butter

Zest from ½ – 1 lemon

~ ¼ C of fresh chopped parsley for a nutrient rich fresh flavored garnish

Method

Slice all of your mushrooms, not too thin, and in batches according to type, spread out single layer on a sheet pan and roast in 400 degree oven for 6-8 minutes, until they have given up some of their water but still have body and texture. They will be about half the original volume. Be careful to not over dry the more delicate forest mushroom varieties like tree oyster, they barely need to be pre-heated. Remove from oven, rest until cool, and reserve any liquid. Work in batches for each type of mushroom. Re-hydrate the dried porcini mushrooms in just enough water to cover them, add any mushroom liquid if you have any from cooking the fresh mushrooms and set aside to plump up. Reconstituted porcini mushrooms have intense flavor and so does the liquid that they sit in.  This can be done early in the day or the day before. Season mushrooms with a little salt, fresh cracked pepper or lemon pepper, or lemon powder or lemon juice. Store mushrooms together in a plastic bag in the refrigerator.

Oil the bottom of a large heavy bottom fry pan, add 1/3 of the butter, heat to medium high and sauté the onion until translucent. Add the cold rice, and turn to coat with oil using a spatula or wooden spoon. Cook until heated through and lightly toasted. Add another 2 TBS of butter and stir in. Add the white wine and, stir in and cook until most of the liquid has been absorbed ~ 1-2 minutes, add 1 C. of stock and the dried Shiitake Mushroom powder, stir until liquid is mostly absorbed ~ 2 minutes. Add all of the lightly dehydrated mushrooms and any mushroom liquid, stir in and cook until warmed ~ 1-2 minutes. Add a little more stock so that the rice is juicy and moist. Add the cheese and stir until melted ~ 1 minute. Add the last 2 TBS of butter and a little more stock if necessary, stir to combine, season to taste, finish with lemon zest and a colorful sprinkle of chopped fresh parsley, and serve immediately.

Tip

Risotto should be served immediately while it has a creamy moist consistency because it will become gummy as the rice continues to absorb liquid.  That being said, brown rice risotto leftovers re-heat nicely by adding a little more butter & broth, stock or water to re-make the sauce. The brown rice holds it’s tooth better than white Arborio rice.

Variations.

Fresh Asparagus makes a great risotto, just slice into inch long pieces, mostly tips, and oven roast them at 400 degrees for 5 minutes.  They will be giving off stem when you take them out of the oven, but still firm.  They finish cooking and remain al-dente yet tender & sweet in the risotto. Finish with lemon zest and a squeeze of lemon juice. I also use diced and sautéed zucchini & carrots and have throw in a hand full of Spinach or chopped Kale if I have some on hand.

Sea Food Risotto is also delicious. Make basic risotto as above. Substitute one can of diced tomatoes or equal amount of fresh chopped tomatoes w/ their juice for an equal amount of broth. Stir in prawns & or bay scallops in place of the mushrooms, add some fresh thyme, parsley, and/or fresh basil, finish as above.

Brown Rice

Preferably Organic

• Organic Brown Rice (Short or Long Grain) : 1 ½ C. Water to every 1 C. of rice + ½ tsp of salt. Rinse brown rice a few time in the pot you plan to cook in until the rinse water is mostly clear, drain. Add the cooking water and salt.  Bring to boil. Reduce heat slightly to med-high and let boil for 6-8 minutes while skimming the protein foam that forms on top. After about 6-8 minutes the foam will stop forming more or less, reduce heat to medium and let simmer un-covered for another 5-6 minutes. Reduce heat to low, cover and continue cooking for another 6-8 minutes. Listen to make sure that your water has not boiled off and the rice has begun to scorch, add 1/3 C more water at this point if you suspect that the rice is in danger of scorching and let heat until steaming again. Turn off heat and let sit covered for 15-20 minutes. Remove lid and fluff with a fork. This is they way I serve brown rice with any regular meal. If saving for risotto, spread out on sheet pan or tray to cool completely before refrigerating in a sealed container or zip locked baggie. This will last in the your cooler for 4-5 days. This same rice will make excellent fried rice or stir fry as well, or can be added to any soup. A Very versatile whole grain.

• Altitude can play a roll in the cooking time because water boils at a lower temperature at higher elevations. If you are at or near sea level this method should be nearly perfect. If you are at 1,000 ft. elevation or higher, you will need a little more water since more is lost to evaporation from boiling at a lower temperature

• Pilaf Variation #1 Add one part bulgur to two parts of brown rice with additional water equal to the amount of bulgur. This will add much more fiber and the health benefits of Inosotol found abundantly in wheat bran. (google lung cancer and Inosotol)

• Pilaf Variation #2 Separately cook an equal amount (or less) of barley until done (boil like pasta until desired tenderness), drain and combine with brown rice for added tooth, fiber and nutrition.

• Pilaf Variation #3 Cooked frozen (or fresh off the cob in season) corn added to cooked barley is delicious, for color add diced red pepper and chopped parsley until visually appealing, season to taste.