Cooking with Spices For Dummies E-Book

Jenna Holst

• Herausgeber: John Wiley & Sons
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 392

Veröffentlichungsjahr: 2011

Beschreibung

Spice up your cooking skills! If your idea of kicking up a dish is using salt and pepper, there's a rich and fabulously varied world of spices waiting to be discovered. Mace, coriander, mustard seed, fennel, saffron, and paprika don't have to be those scary, untouchables on the supermarket shelf. Cooking with spices can actually be fun, interesting, enjoyable and, most of all, delicious. Using spices will vastly improve your cooking and make you feel, finally, in command of your kitchen. Cooking with Spices For Dummies is for anyone who's ever wondered how the great chefs whip up their fabulous-tasting dishes--but wasn't sure how. And if you're something of a veteran in the kitchen, you'll get new, crowd-pleasing tips on how to add sparkle and zip to tried-and-true dishes, like hamburgers and spareribs or sweet potatoes and green beans. Most likely, you'll find the answer to any question you've ever had about spices--plus a lot more--in this handy one-volume guide, like: * What makes up a basic spice collection * Advice on essential tools--including mills, graters, and mortar and pestle * Preparing spices for cooking--including knowing which spices to toast, sauté, or grate * A tour of the world of spices by region and country * Menu planning and menu samplers arranged by country Once you've become familiar with the basics, it's on to the fun stuff--cooking with spices. After you've followed the simple tips on making the most of your ingredients, you'll be able to comfortably test your skills on the delicious assortment of over 200 recipes, which feature: * Basic rubs and spice mixes--including Cajun, Caribbean, Indian Curry powder, Jamaican, and Southern Barbecue * Marinades and sauces--including South of the Border Marinade and Teriyaki sauce * Salsas and salads--including Tomato Salsa, Plum Salsa, and Spiced Fruit Salad * Vegetables and legumes--including Mashed Spiced Butternut and Vegetarian Bean Chili * Pasta, potatoes, and grains--including Pasta Puttanesca, Roasted Potatoes with Garlic and Cumin, and Curried Barley Pilaf * Chicken, meat, and seafood--including Down Home Barbecued Chicken, Indonesian Beef Sate, and Shrimp Curry Complete with such indispensables as a spice quantity guide (showing exactly how much you should use), a glossary of cooking terms, eight pages of tempting, full-color photos, and humorous cartoons, Cooking with Spices For Dummies gives you just what you need to know to cook with confidence and create delicious, exciting dishes for your family and friends.

Leseprobe

Cooking With Spices For Dummies®

by Jenna Holst

Cooking With Spices For Dummies®

Published byWiley Publishing, Inc.111 River St.Hoboken, NJ 07030-5774www.wiley.com

Copyright © 2002 Hungry Minds, Inc. All rights reserved. No part of this book, including interior design, cover design, and icons, may be reproduced or transmitted in any form, by any means (electronic, photocopying, recording, or otherwise) without the prior written permission of the publisher.

Library of Congress Control Number: 2001092897

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About the Author

Jenna Holst is the author of Stews, (Hungry Minds, 1998) and Cooking Soups For Dummies, (Hungry Minds, 2001). Her work has been featured in many national magazines, including Food & Wine, Weight Watchers, and Redbook. She has worked for many years as a food writer, culinary instructor, and consultant. Her clients have included several book publishers as well as PBS and cable television programs. Formerly a resident of New Jersey, she currently lives in South Africa.

Dedication

For Ginny and Marsh.

Author’s Acknowledgments

Thanks to Michelle Carr, Guillaume Steyn, Linda Ingroia, Tim Gallan, Miriam Goderich, and Jane Dystel.

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Contents

Title

Introduction

How to Use This Book

What I Assume about You

How This Book Is Organized

Icons Used in This Book

Part I : Taking the Spice Route

Chapter 1: A Spicy Tale

Spicy Definitions

Exploring the Use of Spices

A Little Spicy History

Chapter 2: The Spice Rack: A Guide to Dried Spices

Searching the Spice Rack

Chapter 3: Fresh Spices, Aromatics, and Spicy Condiments

Fresh Spices and Aromatics

Spicy Condiments

Chapter 4: Spicing Up Your Kitchen

Buying Spices

Storing Spices

Spicy Tools

Basic Kitchen Gear

Part II : Spicy Skills

Chapter 5: Spicy Know-How

Spicy Techniques

Your Spicy Signature

Chapter 6: Make No Mistakes

Handling Spices

Spicy Damage Control: What to Do When You’ve . . .

Chapter 7: Spicy Combos: A Guide to the Use of Spices and Complementary Ingredients

North and South America and the Caribbean

The Mediterranean

Northern Europe

Africa

Asia

Regional Recipe Guide

Chapter 8: Spicy Game Plans

Planning a Menu

Menu Sampler

Beat the Heat

Cooking Strategies

Part III : On the Starting Line

Chapter 9: Basic Rubs and Spice Mixes

Cajun Spice Rub

Caribbean Spice Rub

Pumpkin Pie Spice Mix

Basic Indian Curry Powder

Malaysian Curry Masala

Jamaican Spice Rub

Moroccan Spice Mix

Southern Barbecue Rub

Thai Red or Green Curry Paste

Chapter 10: Marinades and Sauces

Saucing and Marinating Tips

Teriyaki Sauce

Peppery Marinade

Mojo Sauce

Chinese Marinade

Savory Spiced Poaching Liquid

South of the Border Marinade

Jamaican Jerk Sauce

Chile Adobo Sauce

Southeast Asian Peanut Sauce

Tangy Tomato Barbecue Sauce

Spiced Sherry Orange Marinade

Chapter 11: Salsas and Salads

Tomato Salsa

Papaya, Mango, or Pineapple Salsa

Plum Salsa

Spiced Fruit Salad

Southeast Asian Green Bean Sambal

Spiced Carrot and Pineapple Sambal

Pickled Cucumber and Carrot Salad

Gingered Tomato Salad

Indonesian Gado Gado

Tomato Raita

Chapter 12: Light Fare

Souper Ideas

Appetizing Tips

Tangy Yogurt Dip

Curried Nuts

Roasted Eggplant Paté

Hummus

Mediterranean Spiced Black Olives

Spiced Pepperonata

Zesty Cheddar Spread

Black Bean Dip

Sunset Butternut Soup

Indian-Spiced Lentil Soup

Mexican Tomato Soup

Part IV : From the Main Course to the Finish Line

Chapter 13: Chicken

Handling Chicken

Cooking Chicken

Down-Home Barbecued Chicken

Chinese-Spiced Baked Chicken

Grilled Lime-Cumin Chicken Cutlets

Gingered Roast Chicken

Mediterranean-Spiced Chicken with Olives

Jerk Chicken

Yakitori

Southeast Asian Chicken Saté

Thai Chicken Curry

Indian Chicken Curry

Tandoori Chicken Cutlets

Chapter 14: Meat

Meat Matters

Steak au Poivre

Southwestern Flank Steak

Beef and Bean Chili

Indonesian Beef Saté

Brazilian Picadillo

Coriander-Spiced Burgers

Cape Malay Bobotie

Tex-Mex Meatloaf

Beef or Pork Stew with Juniper and Chile Powder

Beef or Pork Adobo

Spicy Roast Pork

Fragrantly Spiced Maple Spareribs

Hot and Spicy Roasted Ribs

Spice Islands Lamb Stew

Curried Lamb Kebabs

Indian Rogan Josh

Hungarian Veal Goulash with Mushrooms

Chapter 15: Seafood

Fish Facts

Tuna or Salmon Teriyaki

Fish Veracruz

Southeast Asian Fried Flounder or Sole

Roasted Moroccan Monkfish

Spicy Crab Cakes with Cilantro Sauce

Masala Fish

Shrimp

Shrimp in Chile Adobo Sauce

Shrimp Curry

Shrimp in West African Peanut Sauce

Chapter 16: Vegetables and Legumes

Veggie Basics

Prepping Veggies

Spiced Roasted Vegetables

Braised Cumin-Coriander Carrots

Spicy Green Beans

Garlicky Broccoli Stir-Fry

Gingered Zucchini or Summer Squash

Mashed Spiced Butternut

Braised Red Cabbage with Caraway, Apples and Bacon

Greens with Mustard Seeds, Onions, and Tomatoes

Fragrantly Spiced Spinach

Spiced Lemony Lentils

Vegetarian Bean Chili

Chapter 17: Pasta, Potatoes, and Grains

Using Your Noodles

Quick Fixes

Cold Spiced Noodles with Sesame Oil and Vegetables

Pasta Puttanesca

Indonesian Peanut Noodles with Vegetables

Spiced Couscous with Currants

Mashed Vanilla-Scented Sweet Potatoes

Roasted Potatoes with Garlic and Cumin

Curried Barley Pilaf

Spiced Rice with Almonds

Chapter 18: Quick Breads and Sweets

Baking Know-How

Caraway, Cheese, and Bacon Beer Bread

Cumin-Chile Corn Muffins

Cinnamon Coffee Cake

Chocolate Cinnamon Sauce

Old-Fashioned Gingerbread

Spiced Chocolate Loaf

Spiced Apple Cake

Nut Biscotti with Anise

Vanilla Sauce

Spiced Poached Fruit

Chapter 19: Beverages

Drink It Up

Mulled Red Wine

Hot Spiced Apple Cider

Mexican Hot Chocolate

New Orleans Café Brulot

Spiced Iced Tea

Bloody Mary Mix

Part V : The Part of Tens

Chapter 20: Ten Spicy Presentations

Garnishing Basics

Ten Spicy Garnishes

Chapter 21: Ten Spicy Sources

Chile Today-Hot Tamale

Dean and Deluca

Earthy Delights

The Great American Spice Company

McCormick & Company Inc.

Melissa’s

Mo Hotta-Mo Betta

Penzeys

Spice Hunter

Vanns Spices

Appendix A: Metric Conversion Guide

Appendix B: Glossary of Cooking Terms

Appendix C: Spice Quantity Guide

Dried Spices

Fresh Spices and Aromatics

: Color Insert

Introduction

T hough commonplace for centuries in the East, spices were the prized culinary treasures of royalty and the wealthy merchant class in the Western world until the nineteenth century. Fortunately for us, they are now widely available at a relatively low cost. Their scent today graces most kitchens worldwide. Spices give food depth, character, aroma, and above all, taste. Used in both savory and sweet dishes, spices offer you wide range of flavors to choose from and experiment with.

In this book, you discover that cooking with spices is easy and fun. Cooking with Spices For Dummies is divided into five parts that guide you through the world of spices so that you know how to make the most of the spices that are available to you. From historical tidbits to down-to-earth tips, you find out how to buy, prepare, combine, and cook with spices. You also discover some of the world’s most-loved dishes and some exciting new recipes.

How to Use This Book

The world of spices is at your fingertips; you can discover it in this book. Embark on a culinary tour and discover the commodity that incited nations into wars.

This book takes a practical and modern approach to cooking so that you can create healthy and delicious meals without having special skills or spending a great deal of time in the kitchen. The featured recipes range from simple spice mixtures to sauces, soups, dips, main dishes, curries, chiles, grilled food, salads, vegetables, breads, sweets, and beverages. Recipes include healthier renditions of traditional favorites to delicious cultural specialties to sensational modern fare. All use spices in traditional or innovative combinations to create delectable dishes. And I even include a helpful rating for how spicy the dish is.

But before I jump into the recipes, I give you information on what spices are and how to use and combine them. You discover what equipment you need; how to buy, store, and prepare spices for cooking; and basic techniques to make spice blends, rubs, spiced oils, vinegars, and butters. With this knowledge, you’ll be ready to cook and savor the flavors of spices from around the globe. Enjoy!

What I Assume about You

You don’t need to have any prior cooking knowledge to use this book. The spices and recipes are fully explained, as are general cooking concepts that come up here and there. Just make sure that you have the right equipment and ingredients, and you’ll be cooking with spices in no time. Even if you know a lot about cooking, you’ll still find this book to be incredibly useful; not only for the recipes, but also for the spicy info and tips I’ve peppered throughout the book.

How This Book Is Organized

Cooking with Spices For Dummies is divided into five parts that guide you through every aspect of cooking with spices. It’s filled with fascinating information, practical advice, and helpful cooking tips. The book takes you on a journey that spans the globe. Starting on the spice route, you discover what spices are and how they’re used, what special equipment you might need, and how you, in your own kitchen, can take full advantage of spices. Then I present recipes that really spice up your cooking. Have fun and feel free to skip around. If you just want to look up the recipe for, say, Indian Chicken Curry, you can find it in the Index at the back of the book or in the Recipes at a Glance in the front of the book and get cooking.

The majority of the recipes are very easy to make, although a few are more challenging. To guide you, ballpark preparation and cooking times are given for every recipe. Additionally for each dish, you’ll find a spice meter reading, from mild to hot and spicy, to let you know how spicy the dish really is.

Part I: Taking the Spice Route

In this part, you discover what spices actually are and their place in history. You’re introduced to individual spices, from the most widely used to the more exotic and unusual spices, in both fresh and dried forms. You find out their characteristics, how to buy and store them, and how to use up spices that are no longer fresh and potent. You also find out what tools you need (and what tools you don’t need) to cook effectively and efficiently with spices.

Part II: Spicy Skills

This part gives you the treasured secrets of cooking with spices. I show you the basic techniques of cooking with spices — how to toast or dry roast spices and how to make spice blends, spice pastes, spiced oils, spiced vinegars, spiced butters, and seasoned flours. You also find out how to handle spices, avoid common spice-related mistakes, and fix a few cooking mistakes. You also discover what spices and ingredient combinations are key to many culture’s cuisines. You then move on to menu planning and learn some kitchen strategies that make cooking easier and more enjoyable.

Part III: On the Starting Line

In this part, you find recipes for spice blends and rubs, marinades and sauces, salads, and light fare such as starters, soups, and snacks.

Part IV: From the Main Course to the Finish Line

This part presents spicy recipes for chicken, meat, seafood, vegetables, potatoes, grains, pasta, quick breads, sweets, and beverages.

Part V: The Part of Tens

Every For Dummies book ends with top-ten lists, and this one is no exception. I give you ten ways to present and garnish meals and ten Internet and mail-order sources for spices and unusual ingredients.

Icons Used in This Book

Look for these icons next to tidbits of useful information:

When you see this icon, expect to find interesting tidbits, lore, and information about a particular spice, recipe, or piece of equipment.

Here you find culinary tips and common-sense hints to make your cooking easier, more productive, and more enjoyable.

I use this icon when I want to give you an alternative recipe that can be made with a few simple changes to the main one.

I place this icon next to information that will help you prevent mistakes or when I want to warn you against doing things that may potentially cause a problem.

Part I

Taking the Spice Route

In this part . . .

I introduce you to individual spices, from the most widely used to the more exotic and unusual spices, in both fresh and dried forms. You find out their characteristics, how to buy and store them, and how to use up spices that are no longer fresh and potent. You also find out what tools you need (and what tools you don’t need) to cook effectively and efficiently with spices.

Chapter 1

A Spicy Tale

In This Chapter

Finding out what spices are

Getting a bird’s eye view of the history of the spices

Discovering a few nonculinary uses of spices

E xotic, fragrant, inviting, alluring, delicate, sultry, delicious, flavorful — these are some of the words that you may associate with spices. Widespread travel and migration have exposed us to a variety of cultures and their respective cuisines. We’ve discovered the culinary secrets of how different people cook with once precious spices. Yet, these now commonplace ingredients have a spicy past. This chapter presents their story in brief.