About.com Herbs & Spices

AeroGarden Sale: Frugal Find or Silly Gadget?

Thu, 26 Feb 2009 02:13:53 +0000

Image Courtesy of PriceGrabber

I've long been fascinated by AeroGrow's AeroGardens, which use soil-free aeroponic technology to bring year-round gardening indoors. But I'm most impressed by the array of available herb seed kits, which make it possible to grow hard-to-find herbs like chervil, epazote, and savory right on the countertop.

With all the collective belt-tightening, this might not seem the best time to invest in a kitchen gadget that ordinarily runs between $100 and $230. But right now, AeroGrow is discounting all of it's AeroGardens by at least $20, and throwing in the Herb Appeal collection and free shipping when you shop on their website. Considering that in the long run it's cheaper to grow herbs than to continually purchase them, I'm wondering if this wouldn't be a good time to finally spring for one. Cooking for Kids Guide Stephanie Gallagher gave the AeroGarden a great review, but I'd love to hear from others. Do you have an AeroGarden, and if so, how do you feel about it? Have you considered buying one, but decided against it? Comment below, or share your thoughts in my forum.

From the Herb & Spice Forum: What Is Your Dream Spice Rack?

Sat, 21 Feb 2009 22:56:03 +0000

I recently wrote an article on spice cabinet organization, and ever since, I've been imagining artful displays of herbs and spices in some future perfect kitchen. It's just been fleeting images of magnetic spice boards, and a kitchen herb garden � la the HGTV dream home, though -- nothing that's coalesced into a strong vision of my ideal kitchen storage situation.

But forum reader Starr asked " What is your dream setup? ," and I can't get her question out of my head. I've been so preoccupied with the icky industrial linoleum floor in my apartment kitchen that I'd forgotten to imagine the possibilities. Starr "...dream[s] of having an old fashion still room, a walk in pantry with a small sink, and shelves for drying, storing and making herb and spice blends..." Sounds divine. What's your perfect setup? Are you living your dream, or dealing with a kitchen challenge? I'd love to hear about it, and discuss your herb and spice storage ideas (and ideals!) in my forum.

Curry Roasted Cauliflower

Tue, 17 Feb 2009 23:54:44 +0000

Moroccan Food Guide Christine Benlafquih recently polled readers to find out How Precisely Do You Measure Spices?. I wasn't sure how to answer at first. If I'm baking, I'm quite careful to measure ingredients precisely, because baking success relies so much on food chemistry. If I'm trying a new recipe, I'll measure as well, because I don't think it's really possible to evaluate a recipe without following it as it's written. And if I'm developing, testing, or writing a recipe, I'll definitely measure precisely, because I want whoever follows that recipe to have the best shot at a delicious result. But like many of those who responded to the poll, I don't tend to measure much when I'm doing everyday cooking -- I just play around until whatever I'm making looks/smells/tastes right.

Usually I'm happy with my improvisational nature in the kitchen. But sometimes I get frustrated, because I'll hit on a great recipe, but won't be able to recreate it, or I'll have an idea that seems to elude execution. I had some great curried cauliflower while visiting the Berkshires a few years ago, and despite countless efforts, I just couldn't seem to figure out how to make it. Then Benlafquih's spice measuring poll inspired me to get out the measuring spoons and approach things more systematically. This Curry Roasted Cauliflower is the happy result. Lighter than the cream-laden recipe that inspired it, this cauliflower gets its complex flavor from roasting-induced caramelization, and just the right amount of curry powder. From now on, I'll always know how to spice this dish right. And I couldn't have done it without my measuring spoons.

McCormick Is Recruiting Consumer Testers

Thu, 12 Feb 2009 00:17:25 +0000

Spice giant McCormick is recruiting consumer product testers to help provide feedback essential to product development. Maryland residents who fit the demographic profile for a particular product test may actually be called into the company's Hunt Valley headquarters to participate in tastings. People who've done it say it's a cool experience, and as a bonus, on site testers are compensated between $25 and $75.

If you're not local to McCormick, you can still sign up to participate in at-home product testing and internet surveys. Whether on site or off, selected testers can participate in McCormick's market research efforts up to 4 times a year. Given my gig as your About.com Guide to Herbs & Spices, I doubt I'd qualify to participate, but I filled out McCormick's consumer testing enrollment form in the name of research. It's a simple online form, and takes only a few minutes to complete. You may score a product to test, and help shape the future of McCormick's product line.

Doctor, Heal Thyself: Taming The Spice Cabinet Monster

Sun, 08 Feb 2009 22:58:30 +0000

I was writing an article on spice cabinet spring cleaning and ruing the fact that I have oddly narrow cabinets that cannot comfortably accommodate my herbs and spices in any semblance of order. Countertop spice racks aren't really an option for me, both because they'd eat up too much of the precious foot-and-a-half of counter space in my kitchen, and because they're still not big enough for all of my seasonings.

Still, every time I reach into my dark cabinet, I fantasize about having the sort of storage space conducive to maintaining an orderly herb and spice collection. As I gingerly rearrange bottles balanced atop each other so I can get to the caraway seeds, or whatever I happen to be looking for, I imagine beautifully hued herbs and spices, neatly arranged in identical containers. I've always hesitated to actually buy said containers, because it doesn't seem particularly eco-friendly to transfer spices out of a perfectly good jar just for the sake of aesthetics. But for bulk spices, I'm thinking seriously about getting some interlocking spice jars, and maybe some Spice Stack drawers to tidy up all of the errant bottles in my cabinet. Have similar challenges organizing your seasonings? Able to offer some spice storage advice? I'd love to hear and discuss your suggestions in my forum!

Fennel & Carrot Salad With Coriander-Lemon Vinaigrette

Tue, 03 Feb 2009 22:36:47 +0000

Often as not, when we try to describe or decipher the flavor of a food, we talk about the herbs or spices we taste. As in, "Oooh, this is so garlicky and delicious!" or "Hmmm, is there...cardamom in this?" The better our sense memory for herbs and spices, and the more of them we taste, the larger our vocabulary for describing food.

But trying to explain what a particular herb or spice tastes like can be a lot trickier. Think back to those 4th grade assignments in which you had to use some obscure word in a sentence without using that word to describe itself. "This cinnamon tastes so cinnamony" wouldn't have cut it, but it's hard to think of anything but the word you're not allowed to use.

Tasting spices and herbs is a bit like tasting wines, or cheeses, or olive oils: Though taste is arguably subjective, certain flavor notes come through that many individuals may taste -- say a grassy quality, or a berry-like fruitiness. Take coriander, for instance. Some detect anise notes in coriander seed, but I'd always found the spice was more herbaceous, with a sort of vague citrusy/floral thing going on. I couldn't taste those anise notes until, on a whim, I decided to whisk some coriander into a Meyer lemon vinaigrette for this Fennel & Carrot Salad (regular lemons work fine, too). Paired with shaved fennel -- aka anise -- I could finally appreciate a subtly similar flavor in the spice, even as coriander's brighter citrus notes added balance.

Countdown to the Coin Toss: Super Bowl Recipe Exchange Final Installment

Sun, 01 Feb 2009 02:13:40 +0000

Culinary Arts Guide Danilo Alfaro reminds us that a platter of Super Bowl chicken wings isn't complete without a cool, refreshing dipping sauce like Ranch Dressing or Blue Cheese. And for a real treat, try making them with Homemade Mayonnaise.

Dry Garlic Spareribs In this Montreal specialty, from Chinese Food Guide Rhonda Parkinson, the ribs are boiled until tender, and then simmered in a flavorful sauce with soy sauce, brown sugar, and dry mustard. For extra spice, feel free to add hot red peppers or red pepper flakes to the sauce.

White Chicken Chili is one of those crowd-pleasing recipes that is just ideal for a Super Bowl party. Rotisserie chicken makes this chili a snap to prepare. Fresh tomatillos and cilantro give this chicken chili authentic flavor. Serve with Sweet Cornbread.

The Portuguese chicken burger is my take on Australia's famous Bondi Chicken Burger. It consists of pan-fried chicken breasts topped with a chili sauce, romaine lettuce, several slices of provolone cheese and mayonnaise. Portuguese Chicken Burger or if you feel like seafood try out this succulent Fish Burger recipe from Syrie Wongkaew, Guide to Australian & New Zealand Foods.

American Food Guide John Mitzewich suggests these three delicious dips to impress your guests - a classic Hot Spinach and Artichoke Dip, a creative Baked Reuben Dip, and/or a spicy Jalapeno Popper Dip.

Kyle Phillips, About's Guide to Italian Food offers three ideas. First up, Arancini di Riso. Arancini di riso are balls of rice, filled with a filling, rolled in breadcrumbs, and fried until golden. Street food of the highest order, and as infinitely variable as the fillings that go into them. For cheese lovers how about Gorgonzola in Crema. Gorgonzola is a wonderful cheese and is also a fantastic base for a dip. For something on the sweeter side there's Cenci. Or Frappe, or Chiacchere, or... Lots of names for this quick and tasty Carnival pastry.

Southern Food Guide Diana Rattray suggests Game Day Nachos. These tasty ground beef and bean nachos can be arranged on a large ovenproof platter or shallow baking dish. Or, use several smaller baking dishes or ovenproof plates. This recipe should make enough for at least 6 to 8 hungry fans.

Elaine Lemm, our guide to British food suggests a couple favorites from across the pond, Chicken Tikka Masala Recipe and Cornish Pasties.

Potato chip and French fries are great, but switch it up with extra color and flavor this year by serving Beet Chips or Baked Sweet Potato Fries from Molly Watson, Guide to Local Foods.

More Super Bowl Snacks

Fri, 30 Jan 2009 14:57:20 +0000

Super Bowl Recipe Exchange

Guacamole is an easy and delicious appetizer you can make for a crowd. If you're feeding more than six people, double it! From Busy Cooks Guide Linda Larsen, you can also use the guacamole to make Mini Guacamole Cups for a fancier look.

Greek Spinach Pie (Spanakopita): This recipe from Greek Food Guide Nancy Gaifyllia is a Greek classic combining the tastes of spinach, herbs, and feta cheese. The recipe is quicker and easier than many other versions and produces a fabulous result. Serve at room temperature.

Deli Roll: Serve your deli meat rolled in a puff pastry for a fun and filling Super Bowl treat. You can also roll the dough around hot dogs. Serve this appetizer with beer, and your Super Bowl guests will be thrilled! Spinach Tidbits: These delicious dairy appetizers can be prepared and frozen a week in advance to minimize pre-party preparations. Jamie Geller, author of Quick and Kosher Recipes from the Bride Who Knew Nothing, contributed this gem of a recipe.

Now you can watch your football and eat it too! Candy Guide Elizabeth LaBau has a recipe for Chocolate Footballs that will score big at your Superbowl party. These chocolate and peanut butter candies are fudgy, nutty, sweet, salty, and absolutely addicting.

Light Eats, Indulgent Dips, & A Super Bowl Sangria Station

Thu, 29 Jan 2009 11:50:37 +0000

Super Bowl Recipe Exchange

These are from Low Fat Cooking Guide Fiona Haynes. Mini Frittatas: Made in a mini muffin tin, these cute little frittatas make a perfect portion-controlled party food. Because these mini frittatas are low in calories and fat, you can eat more than one without feeling too guilty. Spicy Shrimp Kebabs: These succulent shrimp take just minutes to cook. The spiciness comes from a blend of soy sauce, garlic, fresh ginger and chopped jalapeno pepper.

Sangria Station: Super Bowl parties are a great excuse to mix up a fresh batch of Sangria. Sangrias are a delicious, wine-based party drink that enjoy a reputation for fruit and fun! They are easy to make, easy to drink and are a welcome addition to any Super Bowl shindig.

American Food Guide John Mitzewich suggests these three delicious dips to impress your guests. Serve a classic Hot Spinach and Artichoke Dip, a creative Baked Reuben Dip, or a spicy Jalapeno Popper Dip.

Laura Dolson, our Low Carb Diets Guide, invites you to check out this Low-Carb Super Bowl article.

Super Bowl Brews, International Eats, & Chocolate Treats

Wed, 28 Jan 2009 22:01:28 +0000

Super Bowl Recipe Exchange

A Super Bowl Party isn�t the time to try a new, complex beer brewed by blind monks in a cave in France; even the snobbiest of beer geeks will want a simple, satisfying beer on game day. Here are a few Super Bowl beer suggestions for beers to serve at your party from About's Guide to Beer.

For Super Bowl fare, our Guide to South American food suggests teque�os, which are a popular snack in places where the word f�tbol means soccer. Teque�os are sticks of salty white cheese that have been wrapped in wontons and fried. Serve them with guacamole and enjoy!

This recipe for Chocolate Nut Bars, from Carroll Pellegrinelli, our About.com guide to Desserts and Baking, is the ideal Super Bowl party treat for everyone who enjoys that sweet and salty combination.

Eastern European Food Guide Barbara Rolek says, "What's a party without a little sauerkraut among friends?" Try slow-cooker friendly Kielbasa and Kraut, Kluski, Kraut and Kielbasa Casserole (Smingus-Dyngus Casserole) or Sauerkraut Balls with spicy mustard or Horseradish.