2018_September-October.indd

the Home Cooking issue

SPICY GULF COAST SEASONING BASICS words by Kit Wohl H erbs and spices became especially important to me, once I got over a longtime fear of unusual flavors. Seasonings in chili recipes and many Latin, Mexican and Southwestern dishes. Chili powder adds a splendid fire to beans and meat dishes. CINNAMON, GROUND OR STICKS One of the oldest documented spices, cinnamon is celebrated for its aromatic qualities. Versatile, it adds a spicy sweet flavor to

from around the world quickly found their way into my kitchen. It’s difficult to resist trying a new one; in my imagination it’s like a round-trip ticket to foreign destinations. Once they’re opened, spices lose intensity pretty quickly, so I simply replace them every six months or so for maximum flavor. After all, maximum flavor is why we use them in the first place! Since I use some more frequently than others, spices are always on my Rouses checklist to replenish. I try to always keep the following selection on hand. Important Note: Dried spices are much more intense than fresh, so be careful to adjust your amount of seasoning accordingly. Usually, it’s easy to taste first before seasoning the whole dish. Just remove a tablespoon or a bite of the dish, season it lightly with one or more flavors, and sample it before adding seasoning to the entire recipe. CHECKLIST BAY LEAF Add while cooking; remove before serving. Dried bay leaves are very important for many cuisines, especially Creole, Cajun, French, Mediterranean and Indian foods. The aromatic, woodsy taste is perfect for flavoring meat and vegetable dishes, soups and sauces. CAYENNE PEPPER It’s just about a must-have for most Creole and Cajun recipes. Powerful and spicy hot, cayenne is best added a little at a time, and be sure to taste as you go. The ground red pepper is fundamental to Gulf Coast cooking and the basis for many bottled hot sauces. CHILI POWDER It is a blend of dried chilies, cumin, coriander and oregano. The flavor is a key ingredient

traditional desserts, warm drinks and breakfast breads as well a complexity to savory dishes and Middle Eastern cuisine. And while it’s excellent for baking, it also adds an appealing dimension to stews, chilies and curries. CLOVES, GROUND OR WHOLE This sweet, rich spice reminds everyone of holiday season. Use the ground cloves sparingly — a little goes a long way. The whole cloves are often used to decorate baked hams. CRAB BOIL An absolute must (unless you mix your own) when Southern cooks are boiling shrimp, crabs, crawfish and other seafood. Crab boil is a happy blend of seasonings, including mustard seed, coriander seed, cayenne pepper, bay leaves, dill seed and allspice. CREAM OF TARTAR Answers to kitchen pop quiz: What can stiffen meringue? What helps a pot of boiling vegetables keep their colors bright? What may be used to clean many surfaces? What is an ingredient in Play-Doh? Surprise, it’s cream of tartar! Derived from a crystalline acid from the insides of wine barrels, this fine white powder has a very long shelf life and, as you can see from the quiz answers, many uses. CREOLE SEASONING Tony Chachere’s and Chef Paul Prudhomme’s culinary antics were the first to bring Creole and Cajun seasoning blends to fame. Their secret recipes are cherished treasures in most spice collections and combine up to 12 ingredients to create memorable flavors. Salt is usually added as a separate seasoning so sodium levels can be individually managed. See the recipes that follow this checklist to mix your own.

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MY ROUSES EVERYDAY

SEPTEMBER | OCTOBER 2018

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