Aug 13 2008
Eclectic Kitchen™: A Spice of Life
To stockpile your spice arsenal you’ll want to include these “must-haves’ for the sweeter side of life – cinnamon, nutmeg, allspice, ginger, vanilla extract and orange peel. The counterpoint, savory side of things will beg for the standards of rosemary, thyme, oregano, basil, tarragon, paprika, sage, cayenne pepper, bay leaves, savory and parsley. These spices should cover most basic recipes for a beginning cook. There will, of course, be an occasional newbie that pops in when you’re testing a recipe but that’s when you’ll be so excited to add another spice to your collection and put another notch on your cooking belt.
After having honed your cooking skills you’ll likely find that you prefer fresh herbs to their dry counterparts and then you’ll wander into a host of other spices, flavors and herbs far beyond these here, who are called upon more often than not to perform with their lovely, fragrant flavors. Once you have, you will definitely need a larger kitchen and a spice rack much like mine.
Spice Rack in My Eclectic Kitchen
Zest of 1 lemon and 1 orange *
1 cup granulated sugar
Place the sugar in a bowl of a mini food processor. Zest the lemon and orange using a zester. Scrape the zest into the sugar in the processor. Process for 15 – 30 seconds to blend.
Store tightly sealed in a glass jar. If the sugar hardens, a fork can break it up before using it.
* You can substitute 2 vanilla pods – split in half and place them in a sealed glass jar filled with sugar. Shaking every few days to distribute. Vanilla sugar will be ready to use in 3 weeks.
I always add vanilla pods to my powdered (icing)sugar too. The icings taste so much better. Great article regards Suzanne
Great tips, Michelle, especially the freshly ground salt. Too many people don’t know that one. And I’m absolutely with you on the pepper! About the orange peel, do you use the dried, jarred stuff? I’ve wondered if it might be a good thing on its own, in addition to the fresh.
Thanks!
Patricia,
Thanks for the reply! About the orange peel, I use both the dry & the fresh. I particularly use it in my raspberry-pomegranate vinegraitte but I will use it in addition to recipes calling for OJ that are appropriate. I find it gives a little extra something, that is, if I don’t have any oranges and can’t use fresh zest.
Yikes – your spice rack looks like mine. Two shelves in one cupboard and used regularly.
Have you tried lavendar in sugar? It is an interesting combination.
This may be a silly question, but what do you use the vanilla sugar for?
Thanks!
Hi there – great post. I’ve read that grinding salt doesn’t actually do anything to the flavor (vs. a pepper that absolutely is better when freshly ground). The jury is still out on this one in my mind, although your point about different levels of coarseness is well taken.
Also, you need a SpiceStack! Okay, you need about four SpiceStacks – I have never seen someone with so many spices. My father invented the SpiceStack when he got tired of seeing my mom dig through her cabinets every time a recipe called for spice. SpiceStack holds 27 of YOUR spice bottles from the grocery store which is so much better than using whatever the expensive spice rack companies decide to give you! Also, the drop down drawers ensure an efficient use of cabinet space and top-notch organization so you can always find the spice you need right away.
I’ve heard of our customers buying a SpiceStack and filling it half way as a housewarming gift – that way the recipient can add their own spices as they become more experienced cooks. We are also coming out with a smaller 18-bottle version of the SpiceStack in October for people who are just starting their cooking adventures.
Happy Organizing! Lauren Greenwood, President, SpiceStack Inc.
Thanks for all the comments! I’m sorry I was out of town for a Marine graduation and couldn’t get back to you all!
Judy, I have used lavender in my sugar, in fact, I almost posted that as an additional recipe but decided against it. I do love up some lavender ice cream, have you tried that? Mmmmm…wonderful!
Veronica…your question isn’t silly at all…you can use vanilla sugar in really any recipe you want but I use it for baking mostly when I want an extra flavor of vanilla, you can sweeten tea, coffee or fruits with it. Fruit is especially lovely with it over pound or angel food cake with a dollop of whip cream, a really beautiful, light dessert. The uses are really limited to your imagination with it.
Thanks again, all!