Posts Tagged ‘vanilla’

From herbs in the last episode, the Good Eats trail takes us to spices in episode 98. So, what is the difference between a spice and an herb? An herb is a leaf, while a spice is a different part of a plant. If you want to keep your spices fresh longer, it is ideal to purchase spices in their whole forms, grinding them in a spice-only coffee grinder just prior to use. I remember that my dad began grinding his spices after watching this episode when it aired in 2004. Read on for Alton’s spice-friendly recipes.

Dried Pear and Fig Compote

A fruit compote is the first thing Alton made in this episode.

IMG_6924

Ingredients for fruit compote: white wine, dried figs, dried pears, vanilla bean, lemon zest, star anise, cinnamon stick, cloves, Kosher salt, lemon juice, and honey.

To make his compote, place 4 ounces dried figs, 4 ounces dried pears, 2 T honey (Alton used orange blossom), 1/2 a vanilla bean, 1 C apple cider, 1 C white wine, a 1-inch strip of lemon zest, 1 T lemon juice, 6 whole cloves, 1 cinnamon stick, 1 star anise pod, and 1/2 t Kosher salt in a medium saucepan.

IMG_6926

All of the compote ingredients placed in a medium saucepan over medium heat.

Bring the mixture to a simmer over medium heat, decrease the heat to low, and continue to simmer the compote for 1 to 1 1/2 hours. I found that it took the full 1 1/2 hours of simmering for my compote to thicken as Alton’s had.

IMG_6928

The compote, brought to a simmer and left for 1 1/2 hours.

After simmering, remove the cloves, cinnamon, star anise, and lemon zest; good luck finding the cloves – we didn’t find some of them until we ate the compote!

IMG_6929

The compote after simmering.

Serve the compote warm over ice cream or you can refrigerate it for later use. We ate the compote over vanilla ice cream and it was very flavorful and spicy.IMG_6930

IMG_6934

Compote over ice cream.

All of the spices seemed to be well-balanced, though clove was perhaps the most dominant spice. The compote was pretty sticky in texture and had little pops of crunch from the dried fig seeds, which were quite prevalent. Due to the rich color of the compote, and its spices, the compote seems to me like a good dish to make in the fall. This would also be great over a pork tenderloin. This is a recipe that truly shows how spices can contribute to a sweet dish.

Vegetable Curry

For a weeknight vegetarian dinner, consider giving Alton’s vegetable curry a try.

IMG_6946

Spices for Alton’s vegetable curry: coriander, onion powder, turmeric, cinnamon, cumin seed, mustard seed, and fennel seed.

IMG_6947

Spices, divided for their addition in the recipe. Yellow bowl has cumin seed, fennel seed, and mustard seed. Red bowl has coriander, onion powder, cinnamon, and turmeric. Green bowl has Kosher salt, sugar, and pepper.

The recipe begins with poking holes in a frozen bag of mixed vegetables. Microwave the veggies on high for 2-3 minutes, or until thawed.

Next, heat a large skillet over medium-high heat, adding 2 T vegetable oil to coat the pan. To the oil, add 1 t cumin seed, 1/2 t mustard seed, and 1/2 t fennel seed. If you have a splatter guard, Alton recommends that you use it now.

IMG_6954

Cumin seed, mustard seed, and fennel seed added to hot oil in skillet.

Meanwhile, whisk together in a bowl 2/3 C plain yogurt and 1 t cornstarch, setting the bowl aside.

When the mustard seeds begin to pop in your skillet, add 1/2 t freshly ground coriander, 1/2 t onion powder, 1/8 t ground cinnamon, and 1 t ground turmeric.

IMG_6957

Coriander, onion powder, cinnamon, and turmeric added to skillet once mustard seeds began to pop.

It is also time now to add two crushed cloves of garlic and three dried red chilies with their stems and seeds removed.

Cook this mixture until the garlic begins to turn golden, but watch it very carefully as the spices could easily burn. When the garlic begins to brown, add the thawed bag of vegetables to the pan, along with 1/2 t Kosher salt, 1/4 t sugar, and black pepper to taste.

IMG_6959

Thawed frozen veggies, stirred in, along with Kosher salt, sugar, and pepper.

Stir the vegetables until they are heated through and coated with the spice mixture. Finally, quickly stir the vegetables into the bowl of yogurt.

IMG_6961

Spiced vegetables added to yogurt.

In the episode, Alton appeared to serve his vegetable curry as a side dish, but I opted to serve his curry over rice for a main course.

IMG_6966

Vegetable curry served over rice.

We thought this curry was pretty impressive, though the chilies really didn’t make it very hot. I would prefer to have more heat in my curry, but that is just personal preference. Otherwise, this curry had a nice combination of spices and came together in a matter of minutes. To get some protein, you could always add some tofu or meat. I would not say this recipe wowed me, but it is good for what it is – an easy weeknight vegetable dinner. And, it does have lots of spice flavor.

Broiled Salmon with AB’s Spice Pomade

Alton’s third spice recipe features salmon. It begins by placing an oven rack in the top third of the oven and preheating the broiler. Brush a sheet pan with canola oil, placing a skinless three-pound side of salmon on the pan; I opted for a smaller piece, or really two pieces, of salmon since there were only two of us eating.

IMG_6912

My salmon.

Sprinkle the fish all over with 1 to 1 1/2 t Kosher salt and with 1 t black pepper.

IMG_6913

My salmon, sprinkled with Kosher salt and pepper.

In a blender combine 2 t onion powder, 1 t garlic powder, 1/2 t cayenne pepper, 1 t whole cumin seed, 1 T whole fennel seed, 1 T whole coriander seed, and 1 star anise pod.

Blend all of the spices and pour in 1/3 C canola oil while the blender is running.

Brush this spice “pomade” all over the fish and let the fish sit at room temperature for 30 minutes.

IMG_6915

Salmon, brushed with pomade and left to sit for 30 minutes.

After resting, broil the fish for 15 minutes and check it for doneness. To check fish for doneness, look for three things:  1- the fish should be firm and bounce back when touched, 2 – the fish should flake easily when scraped with a fork, and 3 – the fish should be at 131 degrees in its thickest part.

IMG_6921Keep in mind that Alton’s cooking time is for three pounds of fish, so you will need to modify cooking time for a smaller piece of fish. My salmon was honestly overdone on the edges. To me, a good salmon recipe is one that does not overpower the fish, yet enhances it. I think this recipe does that. The fish is flavorful and moist, but has the added flavor pop from the combination of spices.

Curry Powder Blend

The last recipe in this episode is for Alton’s curry powder. I have a lidded tin in my basement that contains nothing but curry powders. For as long as I can remember, my parents used this tin to house their curry powders, and I inherited it a couple years ago. We have sweet curry powder, Thai curry powder, hot curry powder, and maharaja curry powder. Never, though, had I made my own curry powder… until now.

For Alton’s curry powder, in a lidded container combine 2 T cumin seed, 2 T cardamom seed (I had to use ground), 2 T coriander seed, 1/4 C ground turmeric, 1 T dry mustard, and 1 t cayenne pepper.

Shake the mixture to combine. Since Alton’s curry powder contains lots of whole spices, you can grind the curry powder just prior to use.

IMG_6999

Alton’s curry powder.

I never knew my paternal grandmother, but my dad began serving me her curry recipe when I was very young, and it has always been one of my favorite things. It is fun to alter the curry by mixing different curry powders each time. To really test Alton’s curry powder, I used it exclusively in Grandma’s curry and it passed the test very well.

IMG_0392

A bowl of my grandma’s curry made with Alton’s curry powder.

Alton’s curry powder is a mixture of sweetness, nuttiness, citrus, bitterness, and moderate heat. I would call this a very good all-around curry powder, and it has been added to the tin for future batches of curry goodness.

The 93rd episode of Good Eats is all about ways to utilize a variety of grains in the kitchen; wheat berries, bulgur, and couscous are the stars of the show. Wheat berries are whole wheat kernels that have not been processed. Bulgur, on the other hand, is whole wheat that has been cracked and partially cooked. Finally, couscous is actually not a grain at all, but a pasta that is often mistaken for being a grain because of its nutty flavor and usage in grain-like recipes. First up:  wheat berries.

Basic Cooked Wheat Berries

Alton first demonstrates his go-to method for cooking wheat berries, which can then be used in a variety of recipes. To begin, place 2 C of wheat berries in a large skillet, toasting them over medium-high heat until they begin to smell nutty. This toasting step is omitted in the online recipe, but certainly imparts more flavor in the finished wheat berries.

Place the toasted wheat berries in a pressure cooker, adding two heavy pinches of Kosher salt and 4 C of water, or enough to cover the wheat berries by about an inch.

Close the lid of the pressure cooker and bring it up to pressure over high heat. Decrease the heat and maintain the pressure for 45 minutes. If you have an electric range like I do, you may find that you have to adjust the burner temperature regularly to maintain pressure.

IMG_6057

Pressure cooker, being brought to pressure.

After 45 minutes of cooking, release the pressure from your cooker. I had never cooked wheat berries before, so I was not sure exactly what a perfectly cooked wheat berry would look like.

I found the wheat berries to have a nutty flavor and a slightly chewy al dente texture. I took Alton’s recommendations and used my wheat berries to make the next two recipes in the episode:  wheat berry tapenade and mushroom wheat berry pilaf.

Wheat Berry Tapenade

The first way Alton suggests to use cooked wheat berries is in his wheat berry tapenade. For the tapenade, combine three minced garlic cloves, 1 C chopped Kalamata olives, 1/2 t Dijon mustard, and 1 t Kosher salt.

Stir in 1 C of cooked wheat berries, and serve the tapenade with crackers or toast.

IMG_6071

Cooked wheat berries added to olive mixture.

IMG_6073

Wheat berry tapenade.

We ate this as an appetizer one evening and both thought it was super tasty. In fact, we ate a whole bowl. This tasted like any great Kalamata tapenade, but with much more to offer in the texture department. The salty, briny flavor of the olives supplemented with the tang of the mustard paired well with the nuttiness of the wheat berries. I did end up adding a squeeze of fresh lemon juice to my tapenade, as I felt it could use a small kick of acid. This is a healthy and fast appetizer to make (once the wheat berries are already cooked), and I will be making it again very soon.

Mushroom Wheat Berry Pilaf

I can only assume that Alton is a huge fan of his mushroom wheat berry pilaf, as an updated version of this recipe appears in his newest cookbook. The biggest difference between this version and the updated recipe is that the updated recipe uses no rice. For the pilaf, heat 1 T olive oil in a large skillet, adding 1 1/2 C chopped onion, a pinch of Kosher salt, 5 minced garlic cloves, and 1 T butter. Stir after each addition.

Increase the heat to high and add 1 pound of sliced mushrooms (I used cremini), and 1 T soy sauce.

IMG_6081

Mushrooms and soy sauce added to skillet.

Continue to cook the mushrooms until they have reduced by half, which will take a little while.

IMG_6082

Mushrooms, cooked until reduced by half.

Once the mushrooms have reduced, add 1/4 C chicken broth, 1/4 C red wine, 1 C cooked wheat berries, 1 1/2 C cooked rice, 1/2 t chopped fresh thyme, 1 t chopped fresh rosemary, and 1 t chopped lemon zest.

IMG_6089

Mushroom wheat berry pilaf.

We ate this as an entrée and both really liked it. For a vegetarian entree it had a lot of flavor and a variety of textures. The mushrooms and soy sauce give this dish a lot of umami flavor, while the herbs give it a nice freshness. The lemon zest comes through in this recipe in a big way, giving a refreshing, bright tang that really lightens everything up. Plus, this is another healthy, delicious way to incorporate whole grains. This is a fantastic recipe that could be used as either an entree or a side.

Bulgur Gazpacho

You had me at “gazpacho.” I absolutely love a spicy, tangy gazpacho, so this recipe piqued my interest right away.

IMG_5973

Ingredients for bulgur gazpacho: cucumber, scallions, bulgur, cumin, tomato puree, tomato/veg juice, tomato, garlic, green bell pepper, balsamic vinegar, hot sauce, and Kosher salt.

Start by bringing 1 C of water to a boil with 1/2 C tomato puree; I did this in the microwave.

IMG_5976

Water and tomato puree being heated to a boil.

Pour the tomato mixture over 3/4 C bulgur in a bowl, sloshing to combine. Cover the bowl with a plate and set it aside for 20 minutes.

After 20 minutes, add 1 minced garlic clove, 4 sliced scallions, 1 C seeded/diced cucumber, 1 C chopped tomato, and 3/4 C diced green bell pepper.

Next, stir in 1/2-1 C tomato juice (I used spicy V8), 2 T balsamic vinegar, 1-2 t hot sauce, 1/2 t cumin, and 1 1/2 t Kosher salt. Stir the gazpacho until combined and place in the refrigerator for at least an hour before eating.

IMG_5988

Bulgur gazpacho.

Sure enough, we really enjoyed this recipe. Though this isn’t soupy, it does have the vibrant, zesty flavors of a gazpacho. Also, with the addition of bulgur, this gazpacho has enough substance to stand alone as an entrée. There is also a lot of texture to this dish, coming from the variety of vegetables and the bulgur. This would be a really nice summer entree or side dish.

Steamed Couscous

Couscous is something we used to eat a lot, and this episode made me realize it is something we should eat more often. Alton begins his couscous segment with his recipe for steamed couscous, which can then be used in any couscous recipe. To make Alton’s couscous, prepare a steamer basket by adding water to the bottom pan, keeping the water level a couple inches below the bottom of the top basket. Heat the pan, allowing steam to begin to form. I used my pasta pot.

IMG_6011

Preheating steamer.

Meanwhile, rinse 2 C of couscous with water and turn it out onto a sheet pan. Sprinkle the couscous all over with Kosher salt.

Once steam has formed in your steamer, line the top part of the steamer with a damp kitchen towel and dump the couscous into the towel. Fold the towel over the couscous, forming a bundle. Place the lid on the steamer and set a timer for 15 minutes.

After 15 minutes, use tongs to lift the couscous-filled towel, dumping the couscous onto the sheet pan again. Drizzle 1/2 C cold water over the couscous, tossing.

Next, spritz the couscous with oil or non-stick spray, also lubing your hands. Rub the oil into the couscous for about three minutes, breaking up any clumps.

Once again, transfer the couscous back into the towel-lined steamer, folding the towel over the couscous. Place the lid on the steamer and steam the couscous for a final 10 minutes.

IMG_6028

Couscous after final 10 minute steaming.

I have to say that this couscous method is the most labor-intensive one I have ever used. The resulting couscous was fluffy and lump-free, but I don’t think I would go to the trouble of making couscous this way again. I did what Alton did and used my steamed couscous to make his cherry couscous pudding, which follows below.

Cherry Couscous Pudding

Although I have eaten my share of couscous, I had never had it in a sweet application… until this recipe. For this one, heat 1/2 C whole milk, 3 T sugar, and 1/4 C dried cherries. Once warm, set aside for 10 minutes to steep.

After 10 minutes, add the pulp of one vanilla bean to the milk.

Pour the milk mixture over your steamed couscous (see above), stirring to combine.

IMG_6045

Milk mixture poured over steamed couscous.

Add 8 ounces vanilla yogurt and refrigerate the pudding for at least an hour before serving.

Sprinkle individual servings of the pudding with cinnamon.

IMG_6095

Couscous pudding, sprinkled with cinnamon.

This recipe was a real dud. It was dry and flavorless, but I think I know what the issue was. In the episode, Alton cooked his steamed couscous as written above, using the full batch of couscous to make this pudding. In looking at the online recipe, I see that it calls for only 1 1/2 C of the steamed couscous. This may be a first, but I think the online recipe may be correct, while Alton’s preparation in the episode resulted in a super dry couscous that was anything but pudding-like. I am somewhat tempted to make this again with only 1 1/2 C of couscous, as surely it would have better flavor and texture. Honestly, this is the first couscous recipe I have not liked, and I cannot recommend it as it was prepared in the episode.