ROUSES_MayJun2019_Magazine-Print

by Kit Wohl

My husband Billy delights in keeping what is called a PAR level. PAR stands for Periodic Automatic Replenishment, or the minimum amount of pantry inventory needed to meet standard uses, with backup in case of unexpected demand. Nothing is worse than discovering that a critical recipe ingredient is missing. Billy insists that once something is opened, a duplicate must be placed in the pantry or refrigerator. Around here that means a goodly quantity of Cajun seasonings, fresh and ready for use. Authentic Cajun cooking blends fresh gar- den onions, garlic, celery, parsley and bell peppers — combined with fresh and dried hot peppers — to create flavors found only in Cajun country. Here’s my Cajun Seasonings PAR Checklist: BAY LEAF The woodsy, earthy flavor of the dried leaf enhances many stews, gumbos, and vegetable or meat dishes, plus soups and sauces. Bay leaf is a must-have in a Cajun pantry. CAYENNE PEPPER The misuse of cayenne pepper has created heartburn for cre- ators of real, honest-to-goodness Cajun cooking. It’s a staple that, when appropriately used, adds a gentle yet well-rounded heat to many dishes. Add it sparingly, tasting as you go. Cayenne can be aggressive and its heat can vary over time, which is why so many have struggled unsuccessfully to duplicate Cajun recipes in kitchens elsewhere. CANE SYRUP Think of it as Cajun molasses made from sugar cane. It is used with great pleasure as both an ingredient and a garnish for savory or sweet recipes. CRAB BOIL Crab boil is a spicy blend of seasonings, including mustard seed, coriander seed, cayenne pepper, bay leaves, dill seed and all- spice. It is a necessity for boiling shrimp, crabs, crawfish and other seafood. Everyone has a favorite brand, dry or liquid. CORIANDER SEEDS These seeds have a warm, pleasantly nutty flavor and are easily crushed for use in sausages and brines. Coriander seeds have a natural thickening ability so they are often used in sauces. FILÉ POWDER Acadian settlers were introduced to filé powder made from the dried leaves of the sassafras tree by the native people in Southeast Louisiana. It is traditionally used as a thickening agent for gumbo and typically served alongside the bowl to be added as desired by the individual. In addition to its thickening properties, filé powder adds a slightly smoky note or a hint of root beer-like flavor to food.

OREGANO, DRIED A member of the mint family, oregano is a distinctively robust herb used in many Cajun recipes such as poultry and stews. PAPRIKA Paprika is made from ground sweet red pepper pods and comes in both mild and hot varieties. Use it to season meat, seafood and vegetables. PEPPERCORNS Little, BB-shot-size peppercorns are available in a variety of colors from black and white to pink, red and green. Cajun cooks know that each color has a different flavor, from mild to robust. Some have an upfront taste, some more of an aftertaste; it’s all about bal- ance. Use more than one kind of pepper for a full and complex flavor profile. ROSEMARY, FRESH AND DRIED Many cooks and gardeners grow rosemary; however, I always keep dried rosemary around too. It’s an indispensable herb when the fresh rosemary is out of season or has all been used. With an aroma of lemon and pine, rosemary is versatile and used in an as- sortment of familiar dishes. SUMMER SAVORY Savory comes in two broad seasonal varieties, summer and winter. It is a mildly pungent herb similar to thyme. Often used in sausages, it’s also popular in poultry dishes, meat stews and beans. Savory should be used with a light hand, especially when it’s the dried ver- sion of summer savory. Fresh savory lasts about two weeks when properly refrigerated and has a more delicate flavor than the pow- erful dried savory. THYME, DRIED AND FRESH Thyme seasons meat, poultry and vegetables. It’s a must-have, universal herb in our kitchen. Keep dried thyme on hand for when fresh thyme is out of season. Both the fresh and dried va- rieties combine beautifully with citrus flavors such as lemon and lime.

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