While I can honestly say the same of each, and every, section and chapter, I believe that many of you will find this last section, and chapter worth the price and more that you paid for my entire book.
The benefits derived through reading, and then using the recipes in this section includes: better health and nutrition, superior more attractive looking dishes, superior dishes with less work for you, huge savings on the food bill and last but not least.
Fast, breads, cookies, and meals in an instant, during those times when you have little time to spare and no time to waste.
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The kitchen has seen great changes, in recent years. improvements in technology and the introduction of new cooking methods; such as the pressure cooker and convection and microwave ovens, have made the modern kitchen a much more pleasant and efficient place to be.
During the same period, we have seen spread, through the United States, the rest of the world, and into Canada a craze for processed, convenient, pre-packaged, pre-cooked, instant or fast-foods. In the average home, the kitchen has become simply a hobby. Very little thought is given to health, nutrition, or cost. The North-American, by-words are now greed, speed, productivity and monetary gain; at any cost. The cost is high, very high.
Many of us sit back, quite content in the knowledge-people are living longer and so must be healthier. Life must be good. None of these is true.
Granted, more people are living into old-age and this makes it look as though we are living longer but this is due to safer occupations and better medical care, it does not mean people are living any longer. The exact opposite may be true. If it is not true now, it soon will be. Several years ago there were known to be persons alive over the age of one hundred and fifteen years. I haven't heard of there being any today.
Forty percent of Canadians are now not only over-weight, but considered obese, yet many of these same people are mal-nourished and require vitamin and mineral supplements. Forty percent of young people are also in the first stages of diabetes. Diabetes, and therefore cancer, heart disease, and stroke are running rampant. Very close to half of all Canadians are committing slow suicide; which, in one way, may be a good thing; considering the biggest problem facing the world today is extreme over-population.
The proof of value is in the preparation and eating. A dish may look good and have a pleasant flavour but be full of cholesterol and/or sugars with very little real nutritional value. On the other hand it may win honour for its texture, shape, colour, and nutritional value, but if it lacks a pleasant flavour it will be eaten without enjoyment-or perhaps it will not be eaten at all.
Fortunately it is very possible to have both. There are now many spices, seasonings, and condiments readily available to the modern cook which were rare or non-existent in the pioneer kitchens and of course some staple items are of much better quality. Still, skill in the art of using these items and in the art of seasoning not only establishes a cook’s reputation but enables him or her to serve simple, inexpensive, and best of all, healthy and nutritious, foods with style and unlimited variation.
What They Are
Spices include the dries buds, seeds, stems, and roots of plants, whole, or ground. Ground spices should be bought in small quantities, as the volatile oils which provide the flavour begin to disappear when the spice is ground. To retain the flavour they should be kept in a cool, dry place, in containers that are tightly covered after each use. The spice rack, near the stove, common in so many kitchens, is one of the worst possible places to store your spices. The same is true of most cupboards. Refrigeration is much better choice, and, for an extended period, the freezer.
Used with care, spices enhance flavour; and cut down on the need for salt; but they should never smother it. With foods that require long cooking, it is better to add the spices during the last half-hour, as overheating causes many spices to develop a bitter taste.
Add spices to cold foods well in advance of serving, for maximum flavour.
Herbs are derived from the leaves and stems of various plants. They may be used either fresh or dried. Buy or package dried herbs in small containers; once the fragrance has gone, they should be discarded. One should never be conscious of the presence of specific herbs in a mixture-mealy aware of a delightful blend of flavours.
Condiments are sauces of pronounced flavour used as a relish or to stimulate the appetite. Ketchup, H P Sauce, and Worcestershire sauce are examples.
Flavourings are usually used in sweet dishes. They include vanilla, maple, peppermint, almond, and lemon.
Herbs:These subtle enhancers of foods impart their characteristic flavour to soups, meats, vegetables, breads, and sauces. To the salt-free or sodium reduced diet, they are the redeeming quality. Wash and shake dry fresh herbs and refrigerate in plastic bags. They will keep about 3 weeks. For longer storage, fresh herbs should be frozen or dried.
Freezing herbs
Wash, drain, and dice herbs. Spread on a tray and freeze; pack in freezer containers and store in freezer. They will keep 1 year.
Drying Herbs
Use tops and perfect leaves. Wash, drain, and spread on cheesecloth on a rack. Cover with cheesecloth and leave for 2 to 3 days in a dry, warm place where there is good air circulation.
A little herb goes a long way. Even when following a specific recipe, start with a small amount and taste to determine if more is needed. Rosemary, oregano, sage and thyme have dominant flavours and are not pleasing to everyone.
Like spices, herbs should be added to roasts and stews during the last half-hour of cooking. Sprinkle chops and steaks with herbs during broiling, or marinate in salad oil with herbs for several hours before cooking. When using herbs in cold dishes, such as tomato juice, salad dressing, cheese dips, etc. add herbs several hours before serving.
To season a dish for six, use
Fresh herb 1 tsp.
Dried herb 1/4 tsp.
Commonly Used Herbs
Anise-The seeds of his Mediterranean plant have a delicate liquorice flavour. They are sold as "aniseed."
Basil-The "tomato herb" is equally good with fish. Dice and mix with cream cheese to stuff celery. Serve with tomato juice. Mince finely to replace lettuce in a tomato sandwich. Add to mayonnaise for potato salad. Top tomato slices with butter, Parmesan cheese, and chopped basil; broil. Add to omelette or macaroni and cheese.
Bay Leaf-The leaf of a Mediterranean laurel, this herb has a strong flavour. Use sparingly in chowder, pickles, stews boiled beef.
Chervil-Similar in flavour to parsley. Mince fresh for fish, combine with cream cheese or cottage cheese, add to cheese soufflé'; sprinkle over egg dishes.
Chives-The most delicate of the onion family, the tender green spears may be minced and frozen or the plant may be grown indoors. Use to replace onion in many recipes; add minced to cottage cheese, sliced tomato, potato salad, or French dressing. Combine with scrambled egg, creamed or devilled egg; sprinkle over buttered new potatoes.
Cumin-The aromatic seeds of a plant that was prized in Biblical times. Its pleasant lemon flavour contributes to the characteristic taste of Mexican cooking. Add to tomato recipes or refried beans; to sour cream or yogurt for cucumber dressing.
Dill-does not dry or freeze well. Sprinkle shredded leaves in new potatoes or salads, in sour cream or yogurt for cucumber dressing. The flower head gives the flavour to dill pickles. Add dill seed to fish sauce, to cottage or cream cheese.
Fennel-The "fish herb,” fennel resembles celery. All parts are edible. Use fresh leaves in salad, slice the stalk to replace celery or boil as a vegetable. Heat seeds in sauerkraut, add to crumb topping for fish casserole; stir into applesauce to accompany sausage or pork chops.
Marjoram, "the herb of a thousand uses," is the seasoning of bologna, liverwurst, and Polish sausage. Add it to recipes for dried beans; add to meat, fish, and eggs; add a pinch to the cooking water for vegetables. Grow it with sage, tarragon, and English thyme for a kitchen garden.
Oregano, The "pizza spice” also called Mexican sage, is similar in flavour to marjoram. Use sparingly in tomato sauce, for Mexican dishes, spaghetti, or pizza. Basil and oregano are a good combination.
Parsley-Too often used only as an uneaten garnish, this herb is a worthwhile source of vitamins C and A, iron, and iodine. Mince in egg dishes, add to butter for vegetables, to bread for dressing, to fish cakes, to dumplings for chicken stew, to tea biscuit crust for meat pies, to mashed potatoes.
Rosemary-Sprinkle over hot coals when broiling meat. Use sparingly with lamb, add a few crushed needles to orange slices or to biscuits. Grows well in a pot if kept moist.
Saffron-The world's most expensive spice comes from the 3 stigma of a crocus flower which grows near the Mediterranean. To make one pound of saffron, 7500 blossoms are needed. After the Crusades, saffron was grown in England in Saffron Walden; the saffron bread cakes and buns of Cornwall became famous. It is packaged in threads in small glass vials. Crush between sheets of plastic film. Braise with food in Spanish-style chicken dishes; add a pinch to flour for bread or cookies; add to butter for spreading on French bread.
Savoury-Summer savoury is sweet and delicate; winter savoury grows well indoors. Savoury is known as the "bean herb”. Add to bean or pea soup, to butter for green beans. Substitute for sage in dressing for poultry.
Sesame Seed-Substitute toasted sesame seeds in any recipe that calls for cut, or slivered, nuts. Add to flour for dumplings or pastry, to bread crumbs for poultry dressing. To toast shake in a pie plate over low heat until golden.
Spearmint is the "lamb” mint. It is easy to grow in a pot. Heat a few sprigs in a lamb stew, pea soup, or green peas just before serving. Float a few sprigs in fruit drinks. Mince finely and add to butter for green peas.
Tarragon is one of he few kitchen herbs that do not dry well. It is easily grown in a kitchen garden and may be preserved in vinegar. Use the vinegar or the chopped leaves for Béarnaise or Hollandaise sauce; add to marinades, tomato juice, or aspic. Dice fresh leaves into salads, sour cream of fruit salad dressing. Use sparingly.
Thyme grows well in rock gardens. It is better dried than frozen. Used in gumbos and in the ragouts of France. Add to tomato sauce, fish loaf, clam chowder, dressing for roast pork, creamed onions
Turmeric a root from Jamaica which, when ground, is used for both colouring and flavour. It is a major ingredient in prepared mustard and curry. Sprinkle on noodles, rice, Veloute' or Béchamel sauce, and salad dressing to add rich colour.
Fines Herbes
To make fines herbes (pronounced feen zerb) dice together equal quantities of chervil, tarragon, chives, and parsley. Add to soups, sauces, egg dishes, and cheese dishes just before serving.
Bouquet Garni
1 celery stalk
. 3-4 parsley stems
1 sprig fresh thyme
1 bay leaf
Leek leaves
1. Halve the celery stock crosswise. Sandwich herbs between celery pieces and fold leek leaves around the herbs and celery.
2. Tie bundle securely with butchers twine.
Or.
3 sprigs parsley
3 sprigs chervil
10-12 spears chives
1 piece tarragon or marjoram
Tie together with string, leaving an end of string long enough to hang out of the pot.
Or
Place inside overlapping celery stalks and tie:
3-4 sprigs parsley or chervil
1 small bay leaf
2 sprigs thyme (lemon thyme if available)
1 leek (white portion) or 2-3 green onions
Simmer this classic seasoning in stews, gravies, meat stocks, and casseroles. Remove when the flavour is strong enough.
White Mirepoix
1 part leeks (white part only)
1 part celery
1 part parsnips
1/2 part mushroom trimmings
Used for white or light coloured stocks, soups, sauces, stews and braiser dishes.
Brown Mirepoix
1 part onions
1 part each of carrots and celery
1/2 part mushrooms
1/2 part ham or bacon
This mirepoix is used for brown stews, gravies, meat stocks, and casseroles. The same mixture (Matignon); more coarsely cut, is used for braised vegetables or large joints.
Although a blend gives a subtler flavour than any one spice or herb used alone, the purchase of several spices or herbs is expensive and if they are not used frequently it will be wasteful. In the modern kitchen, there are several solutions of which the simplest is to buy already blended seasoning, spaghetti sauce, or mix, seasoning salt, a pinch of herbs, or similar products.
Or you can prepare blends of seasonings that you use often, to save time when you are cooking. Even a mix of salt and pepper in a shaker means one operation instead of two every time food is seasoned at the stove. For the creative cook, who likes to experiment, who has an herb garden, or who wishes to restrict the sodium content in the diet by reducing salt and monosodium glutamate, some of my recipes for convenient economical mixes follow.
Team up with a group of friends to prepare several mixes. Bottle them in small jars and label with suggestions for use, or package individual quantities in plastic wrap and re-sealable sandwich bags to give away with some special recipes as gifts.
Herb Bags-Sachet d’ Epices
Prepare squares of cheesecloth 4 in. In each place
3-4 dried parsley stems
5 peppercorns
1 bay leaf, crumbled
1/2 tsp. thyme
1/4 tsp. each of basil and marjoram
Tie the bags with string; store in an airtight container (jar or zip lock bag) Label:
To use for soups, casseroles or stews
Fines Herbes Mix:
1 tsp. minced tarragon
1 tsp. minced chervil
1 tsp. minced chives
1 tsp. minced parsley
Mixes for Convenience, Health, Superior Quality and Value
Forget Betty Crocker, Bisk-quick, Hamburger Helper, and Kraft"-use these Canadian Style mixes to create some "Real" meals.
Instant Beef
Take dried steak meat (very dry); put it on to a board and pound it -or use a blender-until you get a stringy kind of powder. Add 1/4 cup beef concentrate; you may also add a little dried onion and parsley if desired. Store as above.
Use where ever beef flavour is desired and for beef tea.
Mexican Spice Mix
1/4 cup salt
5 tsp. cumin seed
1 tsp. pepper
5 tsp. celery seed
5 tsp. onion flakes
1 bay leaf
2 tsp. oregano
2 tsp. garlic powder
2-4 Tbsp. chilli powder to taste
Crush in a mortar or blender. Store as above.
Use in Mexican recipes, with ground beef, beans or chicken.
Chinese Five-Spice Mix
2 Tbsp. white peppercorns
2 Tbsp. cloves
2 Tbsp. fennel seed
2 Tbsp. star anise
2 Tbsp. stick cinnamon
or ginger
Crush in blender. Store in air-tight container label;
Use in Chinese recipes; in stews; in apple sauce for pork or fowl.
© Al (Alex Alexander) D Girvan 1995
© Al (Alex Alexander) D Girvan 1995
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