Monthly Archives: December 2011
To discover the “quick and tasty”, you will have to take my word for it; for the nutrition, check this out:
When it came to creating my own Cajun-style seasoning, though, I needed a little more personal advice than these television chefs. I was so lucky to have two friends with strong ties to Louisiana — Aurora and Judy. Both of them jumped into action when I told them that I was working on a Cajun blend; Aurora reached out to generations of family members back home, asking them for guidance, which led to her passing on comments like:
“Here in town, it [gumbo] is typically served with a side of potato salad and maybe some buttered french bread that’s been toasted”
“You can have heat but you got to have those flavors that come together just right“. Read the rest of this entry
Zaatar, za’tar, zatar, zatr, zahatar, zaktar or satar! However you spell it, za’atar is a delicious spice blend with Middle Eastern origins.
Introducing: za’atar by Your Spice of Life!
The same way that there is no set recipe for Italian or Cajun seasoning, there is no standard for za’atar. However, the components of za’atar that are most often found are thyme, oregano, sumac berry, sesame seeds and salt.
I wanted to develop my own za’atar blend, honoring its tradition but also adding my own twist, as I do with all my blends. So I omitted the sesame seeds (mostly because of their very short shelf life) and the salt (because none of my spice blends contain it). Instead, I added some marjoram to intensify the herbiness, and a pinch of lemon peel to brighten the flavor and enhance the lemony flavor inherent in sumac berries.
If you have the time, I encourage everyone to take on the challenge of Julia Child’s infamous duck stuffed with meat, in pastry. But for most people, that is out of the question; you have 15 minutes to get a meal on the table, and if it’s exotic / fabulous / memorable, that’s a bonus.
The idea is simple: sautee tiny squares of salmon that have been heavily coated in spice blend. or a straight spice. You get an intense burst of flavor with each bite, but the salmon can take it and doesn’t get lost. Read the rest of this entry
I am a big fan of a piping hot bowl of homemade chili, myself. This time of year when the furnace is blasting but I am still shivering, chili warms me up and fills me up.
But that’s not why I made this chili! Read the rest of this entry