Carrot and Coriander Soup

At last, the weather is cooling off a bit in the evenings (even though we are still in the 70’s during the day). Close enough - it’s “soup weather” as far as I’m concerned. Anything below 60 and I’m there. Time to start firing up the soup pot!

In my last post I mentioned a soup I had made the same evening as the Thai curry. It was very tasty and it works nicely served before Thai or perhaps Indian dishes, but this soup could really be eaten with just about anything. It’s pretty versatile.

The orange from the carrots makes it visually interesting and the addition of coriander, not just the ground spice but the fresh variety called cilantro, make for a nice combination of sweet and savory, one of my favorite.

Carrot and Coriander Soup

Serves 4-6.

Ingredients
1 lb. carrots, preferably young and tender
1 Tbsp coconut oil
3 Tbsp butter
1 onion, chopped
1 celery stalk, sliced, plus 2-3 pale leafy celery tops
2 small potatoes, chopped
4 cups vegetable stock
2-3 tsp. ground coriander
1 Tbsp. chopped fresh cilantro
1 cup milk (I used unsweetened coconut milk)
Salt and freshly ground pepper

Directions
Trim the carrots, peel if necessary and cut into chunks. Heat oil together with 2 Tbsp of the butter in a large heavy-bottomed saucepan and fry the onion over low heat for 3-4 min. until slightly softened but not browned.

Cut the celery stalk into slices. Add the celery and potato to the onion in the pan, cook for a few minutes and add the carrots. Fry over low heat for 3-4 minutes, stirring frequently, and then cover. Reduce heat even further and sweat for about 10 minutes. Stir occasionally so the vegetables do not stick to the bottom.

Add the stock, bring to a boil and then partially cover and simmer for about 8-10 minutes until the carrots and potatoes are tender.

Remove 6-8 tiny celery leaves for garnish and finely chop the rest (about 1 Tbsp. once chopped). Melt the remaining butter in a small saucepan and fry the coriander for about 1 minute, stirring constantly. Reduce heat, add the chopped celery tops and fresh cilantro and fry for about a minute. Set aside.

Process the soup in either a food processor or blender, or use an immersion blender right in your saucepan, until the soup is smooth. Stir in the milk, coriander mixture and seasoning. Heat gently, taste and adjust the seasoning. Serve garnished with the reserved celery leaves.

For a bit of extra zing, add a little squeeze of fresh lemon juice just before serving.

Curried Chicken Salad

Summer is the perfect time for lighter foods when it’s hot and we don’t want to turn on the oven. And chicken salads are ideal. They are also easy to prepare.

I’ve been making this salad for several years and I never tire of it because I really like the flavor combination of spicy and sweet. I came across the recipe this morning and am thinking about making it again this weekend since the weather remains hot and muggy where I live. There’s something cooling about this salad even though it has some spice from the chutney and curry. The spice is minimal, though, and is really just there to add flavor, not heat.

The salad's great served on a bed of Boston or Bibb lettuce. You could even use the lettuce leaves to sort of scoop up the salad with.

There is no substitute for the wine. If you leave it out it really does affect the taste, even though it’s only 1/3 of a cup. Trust me, I’ve tried. For the mayo, you can use a dairy-free variety if you’re lactose intolerant. I like Vegenaise from Follow Your Heart. I think it’s one of the best-tasting, healthy, dairy-free and eggless mayos out there. They make a variety of mayos to choose from. I usually get mine at the health food store where you’ll see a larger selection, but I’ve even seen 1-2 varieties at the regular supermarket.

Here’s the recipe.

Curried Chicken Salad

Ingredients:

6 chicken breasts (depending on the size, you may need only 4)

1 1/2 cup good quality mayonnaise 

1/3 cup white wine

1/4 cup mango chutney

2-3 Tbsp. curry powder

1 1/2 tsp. salt

1 cup chopped celery (finely diced)

1/4 cup chopped scallions

1/4 cup raisins

a little grated fresh ginger

Instructions:

Roast the chicken breasts in a 350 degree F oven for 35-40 minutes. While those are cooking, puree the mayo through the salt in a food processor until smooth. This will be your sauce. 

Combine the celery through ginger in a bowl. When the chicken breasts are cool enough to handle, cut them into bite-sized chunks. Add the sauce, toss, and chill for a few hours.

When you’re ready to eat the salad, add 1 cup of warm, salted toasted cashews, if you like. Pecans also work nicely.

Enjoy for lunch on a hot day!

Around the World...India

In my Flavor Profile on spices many moons ago, I mentioned that I love Indian food. With its bold, assertive flavors, and vegetarian dishes that are far from boring, it's no surprise that this cuisine is so popular the world over.

Indian cuisine reflects a 5,000 year history of various groups and cultures interacting with one another, leading to diversity of flavors and regional cuisines. Later, the British and Portuguese added their influence to the already diverse Indian cuisine. And diverse it is - there are at least 36 regional cuisines in India!!

The development of these cuisines was shaped by Dharmic beliefs, and in particular by vegetarianism, which is a growing dietary trend in Indian society. A normal diet in early India consisted of fruit, vegetables, grain, eggs, dairy products, honey and sometimes meat. Over time, segments of the population embraced vegetarianism, primarily due to the advent of Buddhism, as well as a climate that permitted a variety of fruit, vegetables and grains to be grown throughout the year.

Staple foods of Indian cuisine include pearl barley, rice, whole-wheat flour, and a variety of lentils, peas and mung beans. Some pulses, such as chickpeas and kidney beans are very common, especially in the northern regions. These are sometimes also processed into flour.

The most important and frequently used spices are whole or powdered chili pepper, black mustard seed, cardamom, cumin, turmeric, asafoetida, ginger, coriander, and garlic. One popular spice mix is garam masala, a powder that typically includes five or more dried spices, especially cardamom, cinnamon and clove. Each culinary region has a distinctive garam masala blend.

These are wonderful spices! No matter how many you throw together, you have a winning combination and can't go wrong. These warming spices satisfy my love for flavorful food when sometimes nothing else will do. 

Years ago I enrolled in a 12-week cooking class which was a ton of fun. This was "hands-on" training - not just sitting there watching someone else cook.  I had signed up to be part of the prep team. We chopped things up and prepared the "mise en place" for the chef. We'd get there a few hours before class started and learn.

What was so great about this course was that each week we learned about and then tested another cooking technique. It kept things very interesting. One week we made pastry and bread dough, another week we sauteed, smoked, or roasted. The night we braised, we prepared these dishes. (Braising, by the way, means to cook slowly, in a covered pot, with a little bit of liquid).

We prepared all 3 of these recipes one night. They were really good and went well together for a complete vegetarian meal. It is a lot of chopping, so it's best to plan to make all 3 on a weekend when you have a little more time. The good news is you'll have a lot of leftovers that you can freeze and take out when you don't have time to cook during the week!

Vegetable Curry

1/4 cup clarified butter (ghee)
1 large onion, coarsely chopped
1/4 cup freshly grated ginger
3 cloves garlic, finely chopped
3-4 Tbsp. curry powder depending on how much you like
1 1/2 lbs. tomatoes, peeled, seeded and chopped (Pomi tomatoes by Parmalat are great if you don't want to chop)
2 large boiling potatoes, cut into 1/4 inch cubes
1 small cauliflower, separated into florets
about 2 cups chicken or vegetable stock
1/2 pound green beans, cut into 1 inch pieces
1/4 cup finely chopped cilantro or parsley
10 oz. frozen "petite-style" peas
fine sea salt and freshly ground black pepper, to taste

In a large saute pan, heat butter, add onion and saute until softened, about 1 minute. Add ginger, garlic, and curry and saute 1 minute more. Add tomatoes and simmer for 2 minutes uncovered.

Add potatoes and cauliflower and enough stock to cover. Bring to a boil, cover and simmer gently until potatoes are somewhat tender. Add green beans, peas and more stock if necessary. Cover and simmer until all vegetables are tender (depending on how cooked you want everything to be). The entire cooking process should take about 45-60 minutes. 

Remove from heat, add herbs, toss well, season to taste with salt and pepper, and adjust seasonings.

Lime Saffron Rice

3 cups chicken or vegetable stock
1/2 gram saffron threads, ground in a mortar and pestle
1 tsp. coarse sea salt
11 oz. basmati rice (about 1 1/2 cups)
2 oz. unsalted butter, melted
1/4 cup freshly squeezed lime juice
fine sea salt and freshly ground black pepper, to taste

Place stock, saffron, salt and rice in a saucepan and bring to a boil. Lower heat, cover and allow to simmer for 15 minutes until liquid has been absorbed.
Remove from heat, cover with a clean dry towel, the lid, and allow to stand covered until the rice is fluffy and the liquid has been absorbed, about 5 min. more. Fluff with a fork or wet rice paddle.
Add butter and lime juice, stirring gently and season to taste with salt and pepper.
Add 2-4 Tbsp. chopped fresh cilantro or parsley on top before serving.

Mango Salsa

3 ripe mangoes*, peeled and cut into 1/4 inch cubes
1 jalapeno pepper, seeded and finely chopped
1 clove garlic, finely chopped
1/2 small red onion, finely chopped
1 Tbsp. chopped lime zest
1/2 cup freshly squeezed lime juice
1 tsp. sugar (or more if fruit isn't well ripened)
1 pinch of salt

Toss all ingredients together gently in a bowl. Serve within 1 day. Variation: add 4 Tbsp. chopped freshly cilantro or mint. You can substitute 3 cups of any peeled and chopped ripe fruit (nectarines, papaya, peaches, etc.). Can also be served over grilled fish or with tortilla chips.

* Since mangoes are typically in season May - September, try Trader Joe's for mango, already cubed, in the freezer section. Makes this recipe even easier, just thaw before using.

Flavor Profile: Hot Sauces

Apparently I have entered a stage in life where food just can't have too much punch. I crave salt, pepper, lots of herbs, spice. When bland food is booooring I find a way to take it up a notch.

Sometimes just a little kick can take a dish from ordinary to extraordinary. And sometimes that little something is hot sauce.

Hot sauce refers to any spicy sauce condiment made primarily from chili peppers. Tabasco sauce is the earliest recognizable brand in the U.S. hot sauce industry. It appeared on the scene in 1868 and became synonymous with the term "hot sauce".

But there are endless recipes for hot sauce. Many are made by using chili peppers as the base and can be as simple as adding salt and vinegar, while other sauces use some type of fruit or vegetable as the base and add the chili peppers to make them hot. Manufacturers use a variety of different processes including aging in containers, pureeing and cooking the ingredients to achieve a desired flavor and "kick".

By the way, it's the capsaicinoids that are the chemicals responsible for the "hot" taste of chili peppers. They are fat soluble, therefore water will be of no assistance when countering the burn. The most effective way to relieve the burning sensation is with dairy products, such as milk and yogurt. A protein called casein occurs in dairy products which binds to the capsaicin, effectively making it less available to "burn" the mouth, and the milk fat helps keep it in suspension. Rice is also useful for ameliorating the impact, especially when it is included with a mouthful of the hot food. These foods are typically included in the cuisine of cultures that specialize in the use of chilis.

So now you have no excuse for not trying hot sauces - you at least know how to extinguish the flames! But which ones to try?

It's overwhelming, the choice, really. Surely you've seen the stores that sell oodles of them, each one having a funnier (and scarier) name than the next. Why not take a chance and try "Nuclear Hell", "Spontaneous Combustion", or my favorite, "Butt Twister"? 

There are literally thousands of brands of hot sauce on the market and from nearly every continent (Mexico, the U.S., West Indies, Asia, Africa, Europe, the Pacific Islands and New Zealand). 

Today I'm going to focus on a few that I particularly enjoy, in order of spiciness. I realize that mentioning how I perceive spiciness will likely be of no help to you, because spice is really relative. Everyone perceives what's spicy differently. But nevertheless, I've gotta start somewhere.

Tabasco Green Pepper Sauce (U.S.)

Personally, I like this version better than the red variety that's so ubiquitous. The green one is great in homemade guacamole. Just a few drops in a bowl of mashed avocado, chopped tomato, chopped cilantro, diced onion and lime juice will add a nice citrusy note to dip your tortilla chips into. I don't think this is really spicy at all. Green peppers are usually not as hot as red anyway.

Cholula (Mexico)

This is a delicious hot sauce which adds a bit of spice. When I'm in the mood for a little kick on a burrito, I'll add a few drops of this to each bite (yes, each bite). I don't think this is that spicy either but rather adds a little vinegary note, which I think is great on refried beans. It comes in a few different varieties, as you can see from the photo. I've tried the regular and chipotle variety, the latter of which is very tasty.

Iguana Deuces Chipotle Pepper Sauce (Costa Rica)

Even better than the Cholula Chipotle sauce is this one, in my opinion. I recently had it at Café Rio, a favorite restaurant of mine.

Chipotle chilis are smoked and that adds great flavor to Mexican dishes such as beans, burritos, tacos, whatever, with just a little more kick than the Cholula. I love chipotles.

Iguana makes a ton of hot sauces which you can buy by the case load, should you wish.


Sriracha (Thailand and the U.S.)

Sriracha is a type of hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand, where it is frequently used as a dipping sauce, particularly for seafood.

In Vietnamese cuisine, it appears as a condiment for pho, fried noodles, a topping for spring rolls, and in sauces. It is ubiquitous in Vietnamese pho restaurants and sits on every table along with the Hoisin sauce. Sriracha is also eaten on soup, eggs, and burgers.

Sriracha enjoys an almost cult-like following among its fans. And this stuff is spicy!

So, live a little and try a new hot sauce. It needn't take the wallpaper off the walls. You can experiment with different kinds to see which one you like best. If you like 'em milder so you can still taste your food, there are many that won't peel paint. If you like to burn your esophagus, there are certainly enough of the "Butt Twisters" out there for you to try. The thing is, be bold. Try something new.

Flavor Profile - Mustard

I love mustard!

Everybody seems to have a favorite condiment they can’t live without. For some it’s ketchup, others mayo, yet others relish.  For me, it’s mustard.

What makes mustard more interesting, IMHO (in my humble opinion), than say, mayo or ketchup, is that there are so many versions of it. I mean, let’s face it: mayo is mayo, and ketchup is ketchup, but MUSTARD, my God, there are so many kinds! French’s basic yellow, Dijon, whole grain, Bavarian, and spicy brown, just to name a few. I once had an apple ginger mustard. It was fantastic.

Mustard seeds

Mustard isn’t just a condiment. It’s a great way to add flavor to food. Pork chops, pork tenderloin, salmon, chicken, beef, hot dogs, hamburgers, sandwiches, cabbage slaw, potato salad, and as a hard-boiled egg filling.

Last Sunday, we had a picnic lunch at a local park. I made sautéed chicken breasts with whole grain mustard. Simple, yet packed with flavor. Had I served it hot at home, I would have likely added a little white wine and cream to the pan to make a delicious mustard cream sauce. But it was great cold the way it was.

Whole grain mustard

Naturally you can buy regular or gourmet mustards ready-made. But you can also buy a basic mustard and experiment with adding additional ingredients at home. Here are some ideas.

For a hot mustard, stir 3-4 finely chopped chipotle or jalapeno peppers into ¼ cup Dijon, yellow or honey mustard. Use roasted red peppers for a milder version. Serve on a burger with avocado.

Add finely chopped fresh herbs (chives, tarragon, parsley, cilantro, or basil, or a combination of any or all of them) to Dijon mustard. Especially good on chicken, fish, or pork.

Mix equal parts finely chopped walnuts, pecans or peanuts into Dijon. Could be good on chicken.

Mash cranberry sauce or cherry chutney into Dijon (puree in a food processor for a smoother texture). Try on a turkey or roast beef sandwich.

Other additions to mustard could be roasted garlic, horseradish, honey or rosemary.

And don't forget to add a tsp. of Dijon to your homemade salad dressings. Mustard is a great emulsifier, binding your dressing together so it doesn't separate so readily. Added to a good quality vinegar and EVOO (extra virgin olive oil), it helps to make your vinaigrette fantastic.

Here’s a recipe I want to try. I’m actually going to make deviled eggs with it, so I’ll add a little mayo. As listed, I would smear it on chicken before grilling it.

Lemon curry mustard

Into 8 oz. of spicy brown mustard, add ½  tsp. lemon pepper, 1 tsp. curry powder and ¼ tsp. grated lemon peel.

Around the World … Indonesia

We recently had a house guest from Australia. One evening he offered to make dinner. It was a dish called nasi goreng, something he had come to love from his many travels to Malaysia. So much of Asian cuisine is completely foreign to me because I wasn’t brought up on it, so I was interested and looked forward to him making it for us.

Frying rice in a wok

Nasi goreng is often described as Indonesia's twist on fried rice. And like many fried rice recipes in Asia, it can probably trace its origins to Southern China. It isn’t clear though when Indonesians began to adopt the Chinese fried rice and create their own version. 

What is known is that nasi goreng had the same beginnings as other versions: as a safe, delicious way to avoid wasting rice. Nasi goreng is traditionally served at home for breakfast and is made out of leftover rice from the night before. Besides ingredients like shallot, tomato, pepper and chili, the rice is fried with scraps of chicken or beef; usually leftover from a chicken or beef dish. Nasi goreng can also be found made by street vendors, and there are even dehydrated versions you can just add hot water to, like Top Ramen, in Asian supermarkets.

Indonesian fried rice distinguishes itself from its Indian, Chinese and other Asian counterparts mainly by the application of sweet soy sauce. Indonesians also have a preference for stronger and spicier tastes and often include fried shallots and fried onions for a crispier texture.

Ingredients for nasi goreng usually include the following: pre-cooked rice (fresh rice is too sticky), sweet soy sauce, salt, garlic, shallots, chili pepper, spring onions, nutmeg, turmeric, vegetable oil, onions, palm sugar, ginger, garlic paste. Some recipes may add black pepper, shrimp paste, fish sauce, or powdered broth for seasoning and as a taste enhancer. Eggs might be mixed into the fried rice or fried separately. Many recipes I looked up liked the addition of a fried egg on top.

But I like the idea of adding more vegetables. I think it’s too starchy without them.

So how was it, you ask? It was delicious!

I love the idea of taking just one pot (a wok is preferred) and adding all the ingredients to it in stages. Pretty soon you have a great-smelling dish to dive into and all you messed up is one pot. It’s a great way to use leftover meat, vegetables and rice. You can easily take it to work the next day for lunch or eat it as leftovers for dinner. And it’s a simple way to cook for a crowd.

Here’s what the Australian added to his:

Vegetable oil (I would use coconut oil because of the high heat cooking)

Onion, thinly sliced

Peas (we used frozen)

Corn kernels (we used frozen)

A few garlic cloves, finely chopped

2 – 3 eggs, beaten

Zucchini

Bok choy

1 packet Nasi Goreng Spice Mix, or a blend of all or as many of the following spices: salt, ground coriander, curry powder, cumin, white pepper, chili powder, freshly grated or ground ginger, soy sauce, fish sauce (optional)

Chicken, shredded from a previously roasted chicken

Long grain rice, previously cooked and allowed to cool completely

I’m not going to list quantities because it seems unnecessary. Add however much you want of one thing, leave out or add other things. The jist I got from all the versions of recipes I read was to simply be creative and use what you’ve got.

Directions:

Heat oil in wok or other sauté pan. Add onion and sauté until translucent (about 5-10 minutes).  Add frozen vegetables and garlic. Saute for a few minutes until thawed, bring pan up again to high heat (the frozen veggies will have cooled the pan down), make a well in the center and add your egg, stirring around with a fork. Add zucchini and boy choy, then your seasonings and cook about 10 minutes more. Finally add your cooked chicken and rice until just warmed through. The entire process should take you about 30-35 minutes.

Next time we have it, which I think will be this weekend, I’ll make the following changes: leave out the corn and add some shredded Chinese cabbage for more greens, include some thinly sliced red bell pepper, and a few red pepper flakes for a little heat (or maybe I’ll finally be brave and try those little Thai red chilies I’ve seen at the Asian farmer’s market stall), and do a combination of chicken and shrimp. If you’ve wanted to try an Asian vegetable and haven’t known what to do with it, this would be a good way to try it: add it to your nasi goreng.

If you have any versions of fried rice that you make that you’d like to share, please do!

Flavor Profile : Relish this!

One way to add flavor to foods is to add condiments alongside them. If you think of the usual - mayo, mustard, ketchup - those are some of them, but there are many, many more, especially if you think globally. The one I want to talk about today is relish.

Typical pickle relish

If pickle relish is all you envision when you think of "relish", then you should know that there is a whole universe of relishes out there. There are more varieties of this condiment made around the world than you can imagine. Nearly every continent has its own version. They consist of every conceivable combination of fruit, vegetable, herb or spice you could toss together.

Wikipedia defines relish as “a cooked, pickled, or chopped vegetable or fruit food item typically used as a condiment in particular to enhance a staple. Examples are jams, chutneys, and the North American 'relish', a pickled cucumber jam eaten with hot dogs or hamburgers”.

Relish can be made out of all sorts of things, usually finely chopped fruits or vegetables, and are generally not smooth textured sauces, like ketchup, but rather a bit more chunky. The taste sensation may be sweet or savory, hot or mild, but always there is a strong flavor component that adds to the primary food that it’s being served with.

Mango chutney

Relish seems to have originated in India as a way to preserve vegetables in winter. Indian chutneys are probably familiar to most people. There is a vast array of types: mango, tamarind, coconut, cilantro, onion, tomato, lime, garlic, even apricot, to name a few, with each part of the country seemingly having its own kind. Chutneys began being shipped to European countries in the 17^th Century as a luxury food item. By the 19^th Century, brands like Major Grey’s and Bengal Club were created for Western tastes and were generally made of fruit, vinegar and sugar cooked down to a reduction.  

Ajvar

A wonderful relish which hails from Serbia is called Ajvar. Consisting of red bell peppers, eggplant, garlic and chili pepper, it is one of the few relishes that are smooth in texture. Depending on the capsaicin content of the peppers and the amount of added chili peppers, it can be sweet, piquant (the most common), or very hot. The relish can be used as a bread spread, a salad or a side dish. I will serve it alongside a mixed appetizer plate I make that usually involves stuffed grape leaves, sheep’s milk feta cheese, kalamata olives, taboulleh salad, sliced tomatoes with onions, and maybe some falafel, pita bread and hummus. Ajvar is also good spread on sandwiches for a different twist. It’s especially good on a veggie sandwich. Layer sliced cucumbers, tomatoes, onions, provolone or munster cheese, and a handful of sprouts on 2 slices of whole grain bread, spread some mayo on one slice and ajvar on the other, and presto! You’ve got a killer sandwich.

I have 2 relish recipes for you: one savory and one sweet/sour. You can make either with summer veggies available right now. The first one is compliments of my mother. It is very refreshing on a hot summer day. Eat it cold as a snack, or at room temp alongside grilled sausages, chicken or fish.

Zucchini relish

Zucchini Relish

3 pounds zucchini

1 red bell pepper

1 yellow bell pepper

2 onions

2 Tbsp. salt

325 ml white wine vinegar

2 Tbsp. mustard seeds

½ Tbsp. cayenne pepper

1 ½ Tbsp. paprika

2 ½ Tbsp. flour

Yield: 8 small jam size glasses with screw top lids for canning/preserving

Chop all the veggies into a small dice. Place in a colander, sprinkle with salt and allow to sit for 30 minutes to draw out the liquid. Place zucchini, bell peppers, onions, vinegar, and mustard seeds in a saucepan and bring to a boil, simmer 15 min.  Add the remaining ingredients, simmer another 10 min. Add a little water to the flour and add this to the pot to thicken. Fill glasses, leaving a bit of space at the top for air, and seal tightly. Place glasses on their heads and allow to cool. 

Friends Greg and Michelle offered up this enticing relish at their house a few years ago as an appetizer. They served it with crackers and cream cheese. Everyone loved it and asked for the recipe. It's really good and easy to make.

Red Pepper Relish

2 large red bell peppers
1 onion chopped
1 cup white wine vinegar
1 cup sugar
1 Tbsp. crushed red pepper flakes
salt and pepper to taste

Combine the first 5 ingredients in a 2 qt. pan. Bring to a boil over high heat. Reduce to medium high heat, stirring often, until liquid looks like syrup and is reduced by 2/3. Simmer an additional 25 minutes. Add salt and pepper to taste. Cool and then puree in a food processor. Serve with crackers and cream cheese or with a wedge of brie. Also great with roasted meats like turkey, chicken and pork. Keeps in the fridge for about a month.

Flavor Profile: Chili Powder

With Super Bowl right around the corner, chili is on the minds of most party hostesses. Typically made in large quantities and kept warm all day in a crock pot, it features boldly in the middle of most buffet tables on Game Day. Why bother with chicken wings and potato chips? Chili is hearty enough to fill up the hungriest of football fans and can be as spicy or as mild as you like. But regardless of the heat level, chili powder is the ingredient that makes the dish.

Chili powder is sometimes known by the specific type of chili pepper used (such as cayenne) and is used in many different cuisines, not just American Tex-Mex, but also Indian, Chinese and Thai. Chilis come in a variety of blends but typically consist of dried ground chili peppers, cumin, salt, oregano and garlic.

The first commercial blends of chili powder in the U.S. were created by a couple of guys in Texas, where chili was the town's favorite dish. However, chili peppers could only be found at certain times of the year. When they took ancho peppers from Mexico and ground them through a small meat grinder a few times they ended up creating the first commercial chili powder in 1894.

I rarely use chili powder in my cooking, but I became a fan because of a single recipe I discovered in one of my cookbooks last year. It is my favorite chili, because I don't like chili too spicy. The recipe calls for beef chuck, but I use ground turkey or chicken instead because I don't eat beef. Vegetarians could use soy crumble. No matter what you add for protein, it's good.

Chili Con Carne

Chili for a Crowd

Heat 1/4 cup of olive oil in a very large soup kettle. Add 1 lb. of coarsely chopped onions, and cook over low heat, covered, until tender and tranluscent, about 20 minutes.Crumble 1 lb. of sweet Italian sausage (removed from their casings) and about 3-4 lbs. of either beef chuck (ground) or turkey or chicken and cook over medium high heat, stirring often, until meats are well browned. Spoon out as much excess fat as possible.

Over low heat stir in 1 Tbsp. ground black pepper, 1 can tomato paste, 2 Tbsp. minced fresh garlic, 1.5 oz. ground cumin, 2 oz. chili powder, 1/4 cup prepared Dijon mustard, 2 Tbsp. salt, 2 Tbsp. each of dried basil and oregano.

Add 2-3 cans of drained canned Italian plum tomatoes, 1/4 cup Burgundy wine, 1/8 cup lemon juice, 1/4 cup each of chopped fresh dill and parsley, and 2 cans dark red kidney beans (drained). Stir well and simmer, uncovered, for another 15 minutes.

Taste and correct seasoning. Add 2 cans drained pitted California olives, simmer another 5 minutes to heat through and serve immediately.

If you want it spicier, add 1-2 minced fresh jalapeno peppers when you add the salt and herbs or some red pepper flakes when you add the kidney beans.

Makes about 15-20 portions.

My favorite chili. Hope you enjoy it!

Around the World...Morocco

Probably even before the days of “Casablanca” (the classic movie with Humphrey Bogart and Ingrid Bergman), Morocco held a fascination for people. Exotic, distant lands we’ve never been to usually do. When I think of dining in places like this, I envision tents with richly-hued, silken fabrics draped overhead with tassles dangling, servants pouring tea from high, wearing flat little shoes with curled toes, and belly dancers twirling to Middle Eastern music between courses.


The food of any country fascinates me. North Africa is a place I’ve never been to, and I imagine the food there to be complex. In fact, Moroccan cuisine is extremely diverse, thanks to the country’s interaction with other cultures and nations, having been subject to Berber, Moorish, Mediterranean, and Arab influences over the centuries. The cooks in the royal kitchens of Fez, Meknes, Marrakesh, Rabat and Tetouan refined it over the centuries and created the basis for what it is today.

Moroccan cuisine is far more heavily spiced that Middle Eastern cuisine. In the typical Moroccan kitchen, the scents of coriander, cumin, saffron, marjoram and onion mingle with olive oil sandalwood, mint and roses. Ginger and turmeric are also essential, as are paprika, cinnamon and white pepper.  A spice blend called Ras El Hanout is often called for in many dishes. Recipes vary but usually consist of cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers and turmeric. Talk about complex!

You may have seen the conical-shaped cooking vessel called a tagine, usually made of ceramic or clay, in cooking stores. A Tagine is also the name of the dish typically made in this vessel, basically a stew of meat and vegetables. Morocco is also well-known for other traditional dishes such as couscous, pastilla (also spelled bestilla), and harira (a soup usually eaten at the end of Ramadan to break the fast).


I’m always interested in what people eat. Morocco produces a large range of Mediterranean fruits and vegetables. Common meats include mutton, lamb, beef, chicken, camel, rabbit, and seafood, but are usually eaten in small quantities. The vast majority of what they eat is vegetables and legumes. In addition to spices, flavorings can also include lemon pickle, harissa (a spicy red pepper condiment I find delicious), cold-pressed olive oil, and dried fruits. Pork and alcohol are off limits because of Islamic Sharia laws.


In addition to food, Moroccan tea occupies a very important place in the country’s culture and is considered almost an art form. In fact, Morocco is one of the biggest tea importers of the world. Moroccan mint tea is simply a green tea with mint leaves and is commonly served throughout the Western Arab World (North Africa). It is served not only at mealtimes but all through the day, and it is especially a drink of hospitality, served whenever there are guests. Unlike Moroccan food, cooked by women, this tea is traditionally a man's affair: prepared by the head of the family. If you are a guest and are offered tea, it is impolite to refuse it.

You can make this tea yourself at home. The typical green tea used is a “gunpowder” variety imported from China. A simple and practical method for preparation follows:

·         In a teapot, combine two teaspoons of tea-leaf with half a litre of boiling water. Allow it to steep for at least fifteen minutes.

·         Without stirring, filter the mixture into a different stainless steel pot, so that the tea leaves and coarse powder are removed.

·         Add sugar (about one teaspoon).

·         Bring to boil over a medium heat. This important step in the preparation process allows the sugar to undergo hydrolysis, giving the tea its distinctive taste.

·         If desired, add fresh mint leaves to the teapot or directly to the cup. Remove the mint within two minutes, as it can give some people acid reflux.

Mustapha’s Moroccan spices, oils, olives and other Moroccan food products can be found at better food shops such as Williams-Sonoma or Crate & Barrel.

Flavor Profile: Marinades

Marinating food is a great way to add flavor. If you were to compare a chicken breast, for instance, that just had some BBQ sauce slathered on it and a chicken breast that had been allowed to sit in a marinade all day, you would no doubt like the marinated one better. But marinating takes time and some advanced planning.

I will usually create the marinade the night before I want to use it. Either that evening or the following morning I will put the marinade in with the meat, usually in a large ziplock bag, and let them get to know each other all day in the fridge. In the evening when I come home, I take it out and toss out the marinade and put the meat on the grill. You don't ever want to use that marinade. The only exception is when you marinade veggies. You can take the marinade and cook it down, reducing it to a more syrupy consistency and serve that alongside the vegetables, but you don't want to take any chances with the marinade that's been marinating meat. That you want to throw out.

I recently posted a Peanut Sauce that I just adore. It is truly the best peanut sauce I've ever had. It goes along with Chicken Satay and in that post I mentioned the marinade for the chicken. This is the recipe. We had it a few nights ago for dinner.

Chicken Satay

1 Tbsp. light brown sugar
1 Tbsp. curry powder
2 Tbsp. crunchy peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves, minced or pressed
crushed dried red chili peppers
6 boneless, skinless chicken breasts, cut into long strips each about 1/2 inch wide

Combine all the ingredients in a shallow dish. Add the chicken pieces and marinate in the refrigerator for at least 2 hours, or preferably overnight for a more intense flavor.

Thread the chicken pieces on bamboo skewers, weaving skewers in and out of meat lengthwise to create a serpentine design. Preheat your grill or broiler and turn skewers several times while basting about 6-8 minutes. Sprinkle with lime zest or chopped fresh cilantro and the peanut sauce. Delicious.

Flavor Profile: Dry Rubs & Spice Blends

As next in the series, dry rubs and spice blends are my focus. Though they seem to be simply a mixture of herbs and spices, truly great combinations are a complex intermingling of flavors that add a depth to food greater than any one spice can accomplish. They can be purchased at the market pre-blended, or you can experiment and create your own from individual spices and herbs you already have at home. Dry rubs are ideally suited to grilling and are excellent on either meat, poultry, or vegetables.

Store-bought rubs are certainly easier, but according to the great chefs out there, it's far better to do this: buy the individual spices whole, toast them, grind them and then blend them yourself. I've only done this once or twice myself, and I want to do it more. These DIY creations are a far cry from the blends that have been sitting on the supermarket shelf for who knows how long, because they are fresh and bursting with flavor. It's like grinding the coffee beans right before you brew a pot instead of using pre-ground beans. There is a big difference in flavor. Great blends bring out the best in the foods they are applied to, but do not overpower them and they usually consist of flavors that are harmonious with one another.

My two favorites are a dry rub I use exclusively on grilled salmon, and the spice blend curry powder. The dry rub contains Kosher salt, Paprika, Crushed Red Pepper, Chili Pepper, Oregano, Basil & Coriander.

Another great rub for salmon, as well as meats, is this one, which has some smoky, peppery overtones: Cumin, Oregano, Chili Pepper, White Pepper, Sea Salt & Dehydrated Garlic (powder).

To use dry rubs, I first wash and pat dry the meat (or whatever I'm covering with the rub). Then I apply a light coat of olive oil onto both sides with a basting brush. Then I rub the spices on. Just like with a marinade, I allow the spices to sit on the food for at least 30 minutes, if not longer, before it goes on the grill. Though they won't penetrate very far, it does allow for the flavors to develop a bit. I'm going to get creative doing this. When I look at the ingredients in a spice blend or dry rub at the market I am always thinking, "I have these spices at home, I could make this myself". What I usually do is buy the store-bought blend, try it, and if I like it, try to replicate it.

For the spice blend I wanted to feature, Curry is my fave. I currently have 2 sorts in my spice cabinet and they definitely vary in taste (curries are not all created equal). One of them I bought at my local Indian store and contains Coriander, Turmeric, Chilli, Fenugreek, Mustard and "other spices". The Madras Curry Powder is the other one and it's really excellent. It contains (check out this list!) Coriander Seeds, Turmeric, Chillies, Salt, Cumin Seeds, Fennel Seeds, Black Pepper, Garlic, Ginger, Fenugreek, Cinnamon, Cloves, Anise and Mustard! I highly recommend this one. I bought mine at Cost Plus World Market but I think it's at most supermarkets. Clearly, recipes differ and I like to try new ones every now and again to see if I like the way they blended their spices but I usually fall back on the Madras brand.

Curry is great on so many things. I already provided a recipe (Curried Tofu Dip) in a previous post. It's excellent as a snack with either bagel chips, or veggies like celery and carrots. Curry is usually blended into sauces for chicken, meat and veggies. It can also be mixed with mayo and white wine and made into a lovely curried chicken salad, with diced celery, raisins, cashews and mango chutney. Delish!

Curry makes the house smell warm and comforting. When an Indian woman in my neighborhood cooks, I can smell the curry as I walk near her house. It's such a delicious odor as it wafts its way through our streets. Watch for a post from me soon where I share some of my favorite Indian and curry recipes.

Flavor Profile: Spices

Spices are next in the series of Flavor Profiles. A broad term, I know, as it covers a vast array of them, and that being the case I can only focus on a few. Since I am a huge fan of Indian cuisine, it is no surprise then that some of my favorite spices are cinnamon, ginger, cumin, and turmeric. (I left out the obvious curry powder because that is really a spice blend and I will be covering dry rubs and spice blends in my next Flavor Profile.)

Like most spices, cinnamon has been known since antiquity. The Old Testamant makes mention of the spice many times. It was so highly priced among ancient nations that it was regarded as a gift for monarchs. Cinnamon is native to Sri Lanka and was imported to Egypt as early as 2000 BC. Arab traders brought the spice via overland trade routes to Egypt, where Venetian traders held a monopoly on it until the Portuguese, Dutch and finally the British got in on it. For a long while, the origins of this spice were a mystery fierecely guarded by the spice merchants so as to protect their monopoly. Cinnamon is obtained from the inner bark of the cinnamon tree. The branches are scraped of the outer bark then beaten with a hammer to loosen the inner bark. The inner bark is then laid out in sheets and cut into strips. These strips curl into rolls (or "quills") upon drying. Cinnamon is used in Mexico for the preparation of chocolate. Though used mostly in sweets it is also found in savory dishes with chicken and lamb, particularly in the Middle East.  Persian cuisine uses cinnamon quite frequently in thick soups. In some curry mixes, it is also added. Cinnamon has been reported to be a cure for colds, aid as a blood sugar regulator for those with diabetes or other blood sugar disorders, it is an antioxidant, and an insect repellant.

Ginger is native to southern Asia and has long been a staple to Asian cuisines as well as to Caribbean Islands. It was popular during the Roman Age, but upon its collapse it all but disappeared. It was Marco Polo's trip to the Far East that brough ginger back to Europe and it was Queen Elizabeth I of England who is credited with the invention of the gingerbread man. Ginger is a tuber and its flavor also works well with either sweet or savory dishes, though most of us know it for its lively addition to savory dishes. It grows in tropical areas of the world and is therefore prevalent in the cuisines of those areas. It is well known that ginger tea can aid indigestion and treat nausea. Ginger can also be pickled, made into candy form, or used dried in teas and powdered form.

Cumin was originally cultivated in Iran and the Mediterranean region, where the Greeks kept cumin at the dining table much like we do with pepper today. This practice continues in Morocco. During the Middle Ages, cumin fell out of favor in Europe except in Spain and Malta but was introduced to the Americas by Spanish and Portuguese colonists. Superstition during the Middle Ages cited that cumin kept chickens and lovers from wandering and in Germany it was carried by both bride and groom at the wedding. In Europe cumin's cousin caraway was more commonly used and is found in everything from sauces to bread. You can find cumin in Indian, Pakistani, No. African, Midle Eastern, Sri Lankan, Cuban and northern Mexican cuisines. Cumin has a distinctive flavor and strong warm aroma which helps add an earthy and warming feeling to cooking, making it a staple in certain stews and soups, as well as curries and chili.

Turmeric is a relative to ginger and is also native to tropical regions of the world, particularly South Asia. The rhizomes of the plant are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in curries, to dye fabrics and to impart color to mustard condiments. It has a distinctive earthy, slightly bitter, hot peppery flavor and mustardy smell. In medieval Europe is became known as Indian Saffron as it was used an an alternative to the more expensive saffron. Turmeric is a key ingredient for many Persian, Indian, Thai and Malay dishes. It is also used to give a yellow color to prepared mustards, canned chicken broth and other foods. It is sometimes added to rice for color. Turmeric also has many medicinal properties and is used for cuts, burns and bruises. It is antibacterial, and aids stomach problems. It is also currently being investigated for possible benefits for Alzheimer's disease, cancer, arthritis and other disorders.

Some of these spices you may already be using in your cooking. I did not use ginger, cumin or turmeric much in my early cooking years, simply because they were sort of foreign to me, and I didn't really understand how to use them. Part of the fun of cooking is experimenting. I like to buy something I've never used before and see where it takes me. The only trouble is that spices shouldn't be held onto for too long. A year seems to be the recommended length of time to keep them. Any longer than that and they really start to lose their punch and should be replaced. Here are some tips to remember about spices:

• Ground spices release their flavor more quickly than whole spices. Ground spices such as ground thyme or ground cumin can be used in recipes with short cooking times or can be added near the end of cooking for longer cooking recipes.

• Whole spices need a longer time to release their flavor. They work well in longer cooking recipes like soups and stews.

• To double a recipe, increase spices and herbs by one and one-half, TASTE and then add more if necessary. In most recipes one and one-half times the seasoning will be sufficient to provide desired flavor.

• Spices such as fennel seed, cumin seed, sesame seed and white peppercorns may be toasted to intensify their flavors. Simply add the spice to a dry, non-stick, heated skillet and heat until aromatic.

• Whole spices and seeds may be best ground using a small electric coffee grinder or spice mill. A pepper mill or mortar and pestle may also be used.