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Tag: spices


a gift of saffron

19
February

saffron

I enjoy some Middle Eastern foods, but as far as preparing authentic dishes myself, I can’t say I have a big Middle Eastern selection in my personal repertoire.  Like many people I know, I have made hummus and I have toasted pita bread to make my own chips…not much else.

Many years ago, when I landed my first ‘real’ job I made a good friend that was of Middle Eastern heritage…not yet a U.S. citizen when we first met.  He taught me how to make baklava…if you can perfect only one Middle Eastern recipe, believe me, this is the one to perfect!

I was thrilled to learn how to make an authentic baklava and for many years this became my ‘go to’ dessert to make and bring to parties and holiday gatherings.

Like the cool discovery of baklava with my friend long ago, a recent discovery with a new friend has gotten me excited once again about Middle Eastern flavors. This time, the motivation was a gift of a Middle Eastern spice called saffron from this friend’s native country…the largest producer of the spice.  Most people have heard of saffron, but I don’t think many know exactly what it is.  Saffron is the dried stigmas of the saffron crocus.  And because these stigmas need to be collected by hand, and only a few are contained in each individual flower, saffron is the most expensive spice in the world!

iranian saffron

I discovered rosewater as an ingredient for the first time when I learned to make baklava. Now in much the same way, I am exploring saffron and cardamom ….and using these flavors in combinations with additional Middle Eastern flavors of the rosewater and pistachios.  Using these flavors in various combinations and recipes really illustrates to me that there is so much more to Middle Eastern cuisine than just hummus and baklava.

cardamom

 

pistachios

One of my favorite recipes is the one I found for Persian Love Cake  from a 2005 issue of Bon Appetit (aah, the beauty of the internet!).   This cake really embraces a subtle saffron flavor as well as cardamom, rosewater, and pistachio.  It is so wonderfully delicious, it was gone – devoured by my family – before I could even finish making the candied rose petal garnish!

persian love cake

If you are a frequent visitor to my blog, you know how I get on my ‘secret ingredient’ kicks… In true Iron Chef style, in my house we have been experimenting with our gift of saffron as our secret ingredient…recipes for appetizers, main dishes, and desserts are being explored…the Persian Love Cake is a wonderful example.

Persian Love Cake

Photo of Persian Love Cake...a recipe that embraces the Middle Eastern flavors of saffron, rosewater, pistachio, and cardamom.

Photo of Persian Love Cake…a recipe that embraces the Middle Eastern flavors of saffron, rosewater, pistachio, and cardamom.

Thanks for sharing my gift of saffron.  I would love to hear about your favorite Middle Eastern recipes.  My next project will be using the wonderful golden-yellow hue of saffron as an Easter egg dye…

I am also sharing at A Pinch of Joy.

Thanks for visiting,  Jackie

6 comments » | food & festivities, recipe

penzys spices

5
October

friday field trip

I often talk about the amazing spices I use in my cooking and recipes.  Today, since I need to restock on some items, I thought I would make our Friday field trip to Penzys Spices in Norwalk, CT.  I have been to the Penzys location in Grand Central Station in New York City also, but it wasn’t until my lastest visit to the Norwalk store that I discovered there are 68 retail locations!  I never realized Penzys locations spread across the country.

It is extremely easy to become addicted to Penzy’s products.  Once you try something from Penzys, it is impossible to use grocery store spices again…the product is so superior and makes food so much more flavorful.  My visit was prompted by a need for more mulling spice.  Last weekend I used the last of what I had to make some mulled cider to enjoy by a bonfire.  I had been making myself pumpkin lattes lately and needed a change!  Mulled cider is so seasonal and so simple using the Penzy spice combination.

Including Penzy flavorings in holiday baking is an instant way to improve any recipe.  If you want to try a product and one of the 68 stores is not within visiting distance, check out the website:  www.penzeys.com  I really prefer to actually visit the store. I enjoy looking at the variety of products and collecting the recipe cards that are displayed throughout the store.

One of the most important tips about spices that I have learned at Penzys is to store spices AWAY from any type of heat source.  Don’t so many people store their spices on top of the stove?  To maintain strong, fresh flavor, spices need to be stored properly.  Heat, light, moisture and air all speed the loss of flavor and color.  Avoiding light is also important and is the reason spices should be put inside a cupboard or drawer.  Definitely keep any type of open spice rack out of direct sunlight.

A photo of an array of spices offered for sale at Penzys Spices in Norwalk, CT.

 

A photo of one of the many gift assortments available at Penzys Spices in Norwalk, CT.

Everyone has their own favorite spices, but I think my favorite from Penzys would be the fajita spice.  I can no longer make chicken fajitas without marinating the chicken in the easy recipe on the Penzys fajita seasoning jar.  It is fabulous.  And, because I love to bake, it would be hard for me to do without the vanilla and cinnamon.  This time of year cocoa, pumpkin pie spice, lemon rind, etc. are all great flavorful items to add to baking.  And, there is a whole chili section in the store!

I asked at the store about the shelf life of the average spice…don’t we all have a few spices we bought for one recipe and have had on the shelf for ages?!  WHAT is that spice lol?!  A good guideline is to buy a one year’s supply of herbs or ground spices, and a one to two year supply of whole spices.  Most spices are havested only once a year, so it does not make sense to discard them after a shorter period than a year.  The flavor components will dissipate over time so it is not wise to keep them long beyond a year.  When in doubt?  Smell it.  If it smells strong and spicy, use it.  If not, toss it.

Next time you are in the market for spices, give Penzys a try…I think you will be glad you did!

Thanks for visiting, Jackie 

3 comments » | food & festivities

     

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