Jane Spice

Layered Coffee and Cream Biscuit Cake

Mon, 17 Nov 2008 00:00:00 +0000

We all claim we found this recipe. My mum, older sister Chantal and younger sister Sandra say that they were the first to find this recipe. We each have a story about how we were the first to find it. The rivalry continues on because this recipe garners so many compliments. And, we all love receiving compliments, of course. ”We” first discovered this recipe when I was about ten. We have no idea which cookbook we found it in. But, the first time we made it, the entire family fell in love, and with good reason: Layers of alternating chili chocolate and vanilla bean cream nestled between cardamom-espresso soaked biscuits.

This recipe is the most-requested recipe to bring to a party. Pure indulgence.

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Muhammara Dip with Cumin and Cayenne Pepper

Tue, 11 Nov 2008 00:00:00 +0000

When I was 22, after completing university, my mum and I traveled to Lebanon to visit my grandparents for the summer. On a whim, we decided to join a tour bus to Syria. Syria is about 1.5 hours from the Lebanese border. Our bus tour was going to take us through the Syrian desert to see historical monuments, and to the city’s capital Damascus. This is where I came across Muhammara. Everywhere we sat down for food, muhammara was the first dish a waiter put on our table. I found out it’s Syria’s national dip. Muhammara is made of roasted red peppers, walnuts, cumin and cayenne pepper. It’s just as delicious as hummus and baba ghanoush but for some reason not as popular here in the States.

I made this dip for friends over the weekend, and they loved the taste of the peppers, and the combination of spices I used. Cumin adds a nice warmth while cayenne pepper gives the dip a good kick. This dip brings back memories of the great week we spent in the Syrian desert and reflects the beautiful desert colors.

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Jerusalem Artichoke Soup with Lemon and Saffron

Wed, 05 Nov 2008 00:00:00 +0000

So what does an artichoke and Jerusalem have in common? Frankly, not much except they are both included in the name of this dish. In fact, the name of this dish is downright misleading. First, no artichokes were injured in the making of this dish. Second, none of the ingredients are from Jerusalem.

Rather, the Jerusalem artichoke is actually a type of sunflower – or, more correctly, the tuberous roots of a type of sunflower. They are also called sunchokes. They do not look anything like the traditional green artichokes variety but appear more like overgrown ginger roots with potato-like knots on them.

This soup is wonderful. The saffron gives it nice flecks of gold and works a dual purpose, as a seasoning and a coloring agent. It gives off a hay-like fragrance with notes of honey and seems to contribute to the luminous beige coloring of the dish. The fresh flavor of the green parsley and the zest of lemon blend in nicely. This soup finishes with a mild, sweet and nutty flavor.

So grab your spoon and enjoy this surprisingly tasty and healthy meal.

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Greek-Spiced Baked Shrimp with Cinnamon and Allspice

Sun, 02 Nov 2008 00:00:00 +0000

When I think of how Greek food is seasoned, I tend to think of fresh herbs like oregano and mint, and not spices. So, I was surprised to find how integral spices are in Greek traditions, myths and even religious rituals. Greeks were first introduced to the spices of the East by trade routes that went over land and by sea, bringing exotic treasures from India and the Middle East.

In Greece as in Western cuisine, cinnamon, cloves, allspice and nutmeg are used frequently in desserts, cakes and cookies. However, in Greek cuisine, cinnamon, cloves, nutmeg and allspice play a key role in adding flavor to savory dishes such as meat and macaroni dishes and in flavoring tomato sauces.

In fitting with the traditional use of Greek spices, both allspice and cinnamon are used to make the tomato sauce for this Greek-spiced baked shrimp recipe I decided to make. When I took the baked shrimp out of the oven, the sauce was bubbling, the shrimp cooked perfectly, and the feta golden brown. A sprinkle of dill brought this dish together. The allspice, cinnamon and red pepper flakes combination exuded a deliciously unique taste and aroma. A meal fit for Greek Gods.

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Using Herbs

Wed, 29 Oct 2008 00:00:00 +0000

Want to use fresh herbs, but are not sure how to get started? Have extra herbs that you want to use later? Here you will find tips on how to pick, chop, dry and freeze your herbs, along with other helpful hints for using herbs.

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When and How to Add Spices to the Pot

Wed, 29 Oct 2008 00:00:00 +0000

To get the most out of your spices and herbs it is important to add them at the correct time and to use the right method. Here are tips on how to make sure you are getting the most from your spices and herbs.

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Storing Your Herbs and Spices

Wed, 29 Oct 2008 00:00:00 +0000

Tips on where, how and how long to store your herbs and spices.

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Smashed Butternut Squash with Ginger

Wed, 29 Oct 2008 00:00:00 +0000

T’is the season for butternut squash. Squash is everywhere. Abundance of butternut squash means that a pound of squash is more affordable than potatoes. The next time you plan on making mashed potatoes consider swapping the potatoes with squash. You are in for a treat. First roast the butternut squash, then puree until soft, add a sprinkle of ginger, or cinnamon. You end up with a beautiful rich side that is bright, delicious and nutritious.

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Chipotle Meatballs

Sun, 26 Oct 2008 00:00:00 +0000

When it comes to making meatballs, I consider myself an expert. Here’s why. About a year ago, my friends and I decided to do an Iron Chef competition where meatballs was the secret “ingredient”. John and I spent over a month trialing different meatball recipes. We asked his grandma for her Swedish meatball recipe that he loved as a kid. I spoke to my mum to see if we could transform a similar Lebanese meat dish. We tried everything. In the end we settled on a combination of recipes.

There were six teams competing—all teams were excellent cooks. John and I barely won. But we did win by 1.5 points. The reason was the moistness and the flavor of the meatballs.

When I saw this chipotle meatball recipe from Gourmet, it was very similar to the combination of recipes we muddled together. The chipotle in adobo sauce adds great flavor without the addition of calories (we saved that for the bacon). Baking the meatballs maintained the moistness. In my opinion the most important element of a good meatball is the moistness, a dry meatball is awful. A squeeze of lime on the meatballs was the perfect compliment to this Mexican inspired meatball recipe.

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Cumin Scented Stir-Fry Beef with Celery

Wed, 22 Oct 2008 00:00:00 +0000

I have a 90 mile round-trip commute. I hit the road around 6:15 am to beat the traffic. When I get home hours and hours later, I’m exhausted. The last thing I want to do is cook an elaborate meal. I want a meal that takes no time to create that isn’t bland or disappointing.

For me a stir-fry is the answer. In under 15 minutes I get to eat a delicious and flavorful dinner. The key is to slice the beef and vegetables very thin—as it cooks so much faster.

Follow the steps in the recipe closely, make note of the flavor and sauce combination. As once you have this perfected, you can mix and match any of the protein and vegetables you have in the fridge. To flavor the stir-fry we used cumin seeds, fresh ginger and red pepper flakes. The cumin seeds exude a fragrant aroma when the seeds hit the hot wok—while the celery adds a yummy crunch and lightness to the stir-fry. This recipe is worth thinking about for 90 miles and makes a perfect dinner for one after an exhausting day.

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