Cooking with Herbs and Spices

One of our popular culinary classes has been the utilization of herbs and spices in cooking, so here are a few "unique" herbs and spices you can use to flavor food, and recipes on our website you can download on September 8th.

Allspice: Dried-add a pinch to green beans, carrots or spinach.

Caraway: Dried-add to cabbage dishes, toasted seeds to coleslaw and sprinkle on potatoes boiled in chicken stock.

Cardamon: Dried-use in cookies, cakes and many East Indian dishes.

Coriander Seeds (Seed of Cilantro Plant): Dried-add to carrots, green beans, add sachet of seeds to water when boiling potatoes for mashing and to sauces and salad dressing.

Fennel: Dried-add to fish dishes, use with marinades for pork or lamb, use in salad dressing and in cookies and cakes.

Juniper: Dried-add to cabbage and bean dishes, rub crushed berries on beef roasts, turkey, lamb or ham. And to pot roasts.

Nutmeg/Mace: Dried-use in spinach dishes, risotto, mashed potatoes, and tomato sauces.

Tarragon: Dried or Fresh-use with omelets, sauteed mushrooms, fish, shellfish (especially lobster), tuna, chicken and egg salads.

So the next time you feel creative pull out a "unique" spice and liven up your next dish with natures best, and be on your way to becoming a kitchen gourmet that is the envy of your friends and family.

Starting September 8th recipes for the above Herbs and Spices can be found our our website at www.windyplumfarms.com/recipes.asp