10 Healthy Ways to Season Your Foods

Mar 11th, 2010
by kfitz.
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Spices are a healthy way to season foods

The other day I was working on seasoning some Orso. I started out with some basil, olive oil, pasta water, lemon juice and some lemon zest. Never content to just add a touch of zest I added the zest from almost  a full lemon. Yes, it was a tad overdone, but it got me thinking. With just a little imagination, one could season almost anything without using lots of salt, sugar or fat.

So here it is. My first official blog on using bright flavors like zest or spices that will give you lots of flavor without loading on the salt or sugary carbs.

French Fries:
Add a touch of spice instead of plain salt. For a tangy flavor try our Adobo Rub or add Tandoori for a sophisticated flare.

Roasted Potatoes:
Instead of Russet potatoes use a softer buttery potato like Yukon gold. It has such a lovely meaty sweet taste makes the use of a lot of butter unnecessary. To bring up a nice crisp skin, lightly coat  the potatoes with a touch of olive oil Bake until soft. Finish with a touch of Garlic Chili Salt and Parsley or for those that like a little zing, try a sprinkle of our Aleppo or Marash chili peppers.

Mashed Potatoes:
Add  3/4 teaspoon of our classic madras curry to a 1/2 cup of warm milk, then add  to the processed potatoes.

Coffee:
Before brewing add just a touch of Saigon Cinnamon or 1/3 of  a split vanilla bean and skip the sugar.

Spinach:
Add a touch of freshly ground nutmeg just before serving.

Oatmeal:
Add a sprinkle of sweet and fragrant cassia cinnamon rather than sugar.

Poached Salmon:
Add about a teaspoon of Herbes de Provence to a skillet filled with 2″  of water. Rehydrate the herbs. Add the fish and cook through.
Voila,  a super low calorie dish with no salt.  Plus you get the heath benefits of the re-hydrated herbs.  Add a squeeze of lemon
to finish.

Pork Chop or Pork Tenderloins:
Once the pork is finished cooking. Take it off the heat. Sprinkle a light dusting of our Adobo Rub and cover for a few minutes.
The Adobo Rub will be absorbed into the meat and lend a nice flavor to the pan juices. (Added bonus: if you have a small apartment kitchen without much ventilation, you can significantly reduce clingy kitchen aromas by judiciously using strong accent flavors as a finishing spice.)

Fresh Italian Salad Dressing:
Combine 2 ounces of good extra virgin olive oil, 1 ounce of lemon juice, 1/2 teaspoon of our Italian Seasoning, 1 teaspoon of  minced shallot or red onion, pinch of kosher salt and cracked pepper,  stir.  Pour over mixed green salad, toss salad greens until coated.

Rice:
To add extra flavor to rice, cook the rice in a nice clean chicken stock instead of water. Then season the rice after it is cooked with a touch of herbs like fresh basil or  try combining tarragon and just cooked through peas. Then finish with a touch of olive oil.

Posted in: Cooking Tips.
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Have You Heard About The West Coast Smear?

Jan 23rd, 2010
by kfitz.
1 comment

Hummus made with Juliet Mae Olive Oil

As a former NooYawker,  I must confess an certain ancestral calling for a chewy toasted bagel with   a smear. While the classic cream cheese smear is always welcome, I have found that a well made hummus makes a delicious, figure-friendly alternative for toasted breads.  It’s light.  It’s tasty; you can put stuff on it just like a smear. Plus, my California side loves  the fact it gets along with most veggies. Now, that’s a booutiful thing.

Seriously, I believe once you get to know this new kind ‘a smear, you’ll like it too.

So what’s in this West Coast Smear, aka hummus?

It is made from pureed garbanzo beans. Once ground, these beans have a creamy, paste -like consistency. The final puree projects a pleasant  mild flavor with hints of nutty sesame, garlic and lemon.  The  resulting soft flavor and dense texture  make it a perfect foil for spicy meats or fried dishes, think-falafel.  Plus, it makes a lovely dip/smear for warmed bread or vegetables.

So,with all this in mind, Bill and I began  our pursuit of the perfect hummus. We  took  it upon ourselves to experiment with different oils, Tahini, water, no water, canned vs fresh beans, etc.

As we debated the merits our respective versions ( hate to admit it, Bill’s was better), we developed a very simple recipe and a list of  ingredients to include and to avoid.

To date, we discovered that it’s best to use:

  • Dry garbanzo beans and fresh lemons
  • A good quality olive oil
  • Use a touch of sesame oil, in lieu of Tahini ( hands down Tahini tastes better but fresh is hard to find.)
  • For silky texture use a tablespoon or two of the garbanzo bean water.
  • Make a lot. (Because it’s a great tasting, healthy and inexpensive staple to have on hand for sandwiches and quick appetizers)

The following is a very basic recipe to which you can always add your own touch like  chili pepper, red pepper or caper. Or top with Za’atar and wow your guests!

Ingredients:

  • One cup of cooked chick peas
  • 1 tablespoon of  lemon juice ( 1/2 of  a medium size lemon)Hummus Recipe from Juliet Mae Fine Spices
  • 1 clove of garlic
  • 2 teaspoons of sesame oil
  • 3 1/2 tablespoons of olive oil
  • Dash of kosher salt
  • 1 1/2 tablespoons of  the garbanzo bean water
    (Use the water from the cooked beans)

Directions:

To make the garbanzo beans:

The garbanzo beans will expand  to about twice the volume after they are cooked.
Place 1 cup of uncooked beans into a small pot. Bring the water and beans to a boil,
then reduce to a simmer and cook until soft about 2.5 hours. Remove from the heat and
let cool. Remove any brown or discolored beans.

Transfer the beans and the cooked water to a large bowl and refrigerate overnight.
The beans will expand to about twice their precooked size.

To make the hummus:

1. Cook and cool the garbanzo beans.
2. Press the garlic in a garlic press. Then add the garlic to the food processor.
3. Add beans, olive oil and sesame oil
4. Begin to pulse the bean mixture and add lemon juice.
5. Blend in a little of the garbanzo bean water to get a smooth consistency.
6.Run the processor on medium until the mixture is smooth ( 20 seconds)
7.Add a dash of kosher salt and ~ ¼ teaspoon of cayenne pepper if desired.
8. Let the flavors meld by allowing the mixture to stand for 1 hour.
9. Serve on toasted bagel. Yum

Note: If you can find fresh Tahini use it instead of the sesame oil (about 1 tablespoon).

Gear:
Cuisinart Mini-Prep Processor

These little machines are terrifically handy. I use mine just about everyday to make purees, spreads, hummus you name it. Ironically, we have a tiny galley style kitchen with very narrow countertops, so we pick our applicances with an eye towards utility and reliability. Amazingly, we have been using the same mini prep ( replaced the basket last year) since 2002! So this little guy is worthy of a recommendation.

Posted in: Dips, Easy Entertaining, Middle Eastern Dishes.
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Fast And Tasty Dishes For Entertaining

Dec 28th, 2009
by kfitz.
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We are on a light holiday schedule this week and will return the first week of January.

In the meantime, please enjoy these videos from Jacques Pepin. They are chock full of great recipes and cooking tips.

Happy Holidays from Bill and Kathy!

Posted in: Dips, Easy Entertaining.

Merry Christmas To One and All!

Dec 25th, 2009
by kfitz.
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Ella Sings it Best!!

My Favorite Silent Night – Kathleen Battle, Wynton Marsalis

Posted in: Uncategorized.

Christmas Recipes: Ginger Bread and Cookies

Dec 4th, 2009
by kfitz.
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Hey There Christmas Bakers, I’ve got just the thing to break you out of the super sweet cookie mold!
GINGER BREAD AND COOKIES.

This post  was inspired by watching the Ace of Cakes on TV last night. (I love that show. The cakes are very cleverly composed and the cake decorators that populate the show exude a kind of calming charm that can only come from “playing nicely with others”. ) It made me realize there there are only 3, yes THREE weekends before Christmas.  So. for all us seasonal bakers, this weekend is the one to brush off those holiday recipes, reach for those special ingredients and start baking.

If you need cinnamon, allspice or any other spice, please send over an email to kf@julietmae.com and we make arrangements for you to get those goodies asap.

The recipes below use our savory and rich Quatre Epices. You may have seen this spice called for in old French pate recipes, but surprisingly the combination of ginger and black pepper adds a nice zip to baked goods.

This spice creates cookies that are both spicy and sweet. They hold up well to a nice cup of  Cappuccino; depending on your mood and decorating talents they can take on a fancy or fun look.

Diana and I started  to use  Quarte Epices in stead of plain ginger in a number of recipes. I am happy to report that our test recipes for Spicy Gingerbread and those German  spice cookies, Pffefernusse recieved a definite a thumbs up from our esteemed panel of judges. So without further ado- the recipes.

Spicy Gingerbread

Ingredients:
2 1/2 cups all purpose flour
1 cup molasses
1/2 cup sugar
1/2 cup butter
1 egg
1 1/2 tsp baking soda
3/4 tsp salt
1 cup boiling water
Directions:
Preheat oven to 350F. Grease one 9-inch square pan and dust it with flour.
In a large bowl mix well all ingredients with mixer at low speed or by hand .
Pour into prepared pan and bake for 55-60 minutes until toothpick inserted comes out clean.
Cool cake in pan on wire rack.Top cake with whipped cream if desired.

Easy Pffefernusse Cookiesgerman ginger cookies

Ingredients:
1 1/2 cups all purpose flour
1/2 cup sugar
1/2 cup brown sugar
1/4 tsp baking soda
6 Tbsp melted butter
2 medium eggs
Directions:
Preheat oven to 350F.Mix flour,sugars,soda,and spice in large bowl.Add eggs and melted butter,mix well.
Roll into 3/4 inch balls,slightly flattened and place on greased cookie sheet.Bake for 12 minutes.Cool on wire racks.
May be dusted with powdered sugar.Makes about 1 1/2 dozen.

Posted in: Christmas Recipes, Deserts.

Pam’s Cranberry Chutney

Nov 24th, 2009
by kfitz.
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About two months ago,  Lue Ann  came by our booth at the Farmers’ Market. She is a fabulous cook and often will indulge us little treats. During the summer, Lue Ann shared her insanely great Ginger Apricot jam. Then, she proceeded to top that
with a Cranberry Chutney.
Usually, I am not a fan of chutney but this one is special.  It is sweet and tart with a nice crunch.  When I asked Lue Ann for the recipe,she made sure to give credit for the recipe to another wonderful home chef, Pam Scott.  Kudos Pam!
Cranberry Chutney or Relish

Ingredients

1 lb cranberries
1 cup golden raisins
1 2/3 cup sugar
1 Tablespoon of  our ground Ceylon Cinnamon
1 1/2 Teaspoon of fresh grated ginger (  i use more)
1/4 Teaspoon of ground cloves
1 1/2 Cup water
1/2 Cup chopped onion
1 Ttart apple chopped
1/2 Cup thinly sliced celery

Directions:

1)Combine cranberries, raisins, sugar, spices and water in a large saucepan.
2)Cook about 15 or until berries pop and mixture thickens.
3)Stir in onion, apple and celery, simmer 15 -20minutes
4) Cool and then refrigerate.
The chutney will last several weeks in refrigerator. Do not freeze.
This relish makes a nice treat with with cream cheese on dense rye bread,  or crackers.

Posted in: Recipes, jams and chutneys.

Pumpkin Cookie and Cake Recipes

Nov 22nd, 2009
by kfitz.
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Pumpkin Cookie Variation with Chocolate Chips

Pumpkin Cookie Recipe made with Chocolate Chips

Pumpkin Cookies

This  recipe and the one for the Pumpkin Cake bars comes to us from Diana Menis.  Diana is an old friend of ours whom we met at the Farmers’ Market.

When I mentioned to Diana that I was working on a blog to complement our spice blends,   she suggested these two easy to make recipes using our hero the pumpkin.  So, I  felt compelled to whip up a batch and taste them. I am happy to report our esteemed panel of  judges rated them                good, good  and good.   Enjoy.

Ingredients:

1/2  Cup of Butter

3 Cups  All-Purpose Flour

1 1/2 Cups Brown Sugar

3 Teaspoons Baking Powder

2 Eggs

1/2 Teaspoon salt

1 Teaspoon Vanilla  Extract

2 1/2 Teaspoons  Pumpkin Pie Spice Blend

1 tsp. Lemon Juice

1 Cup Chopped Walnuts ( or you could add 3/4 cup of nuts and 1/4 cup of pepitas)

1 1/2 Cups Cooked Pumpkin or 1 Can of Pumpkin Puree

Directions:

1)In a large bowl,cream butter with the sugar. Beat in the two eggs,one at a time. Stir in pumpkin,vanilla extract  and lemon juice.

2)Combine flour,baking powder,salt,and spices in a small bowl. Add to pumpkin mixture and stir in the walnuts.

3).Drop by rounded teaspoons 2 inches apart onto a lightly greased cookie sheet. Bake at 375 for 12-14 minutes. Makes about 4 dozen.

Notes:

Recipe may be halved; Substitutions for Walnut include Chocolate Chips, as shown


Pumpkin Bars

In this recipe, we use apple sauce instead of oil. This is a great way to add moisture to a recipe while taking down some of the calories.  To

Pipe the Frosting and add Sliced almond to dress it up!

top it off, we use a nice Neutchatel cheese which gives the frosting a slightly sour flavor.  Again, this make a nice treat with your morning coffee or fun dessert end a weekday meal.

Ingredients:

For the Cake Bars:

2 Cups all-purpose flour

1 Cup Sugar

1 1/2 Tablespoon Pumpkin Pie Spice Blend

2 Teaspoons Baking Powder

1 Teaspoon  Baking Soda

1/2 Teaspoon of Salt

1/2 Teaspoon of  Vanilla  Extract

1 1/2 Cups Cooked Pumpkin or 1 Can of Pumpkin Puree

4 Large Eggs

3 3/4 Cups of  Applesauce

1 Cup Raisins ( you could use other dried fruit like Apricots or sultans)

For the Frosting:

6 oz of Neutchatel Cheese 3/4 Cup of Powdered Sugar
1/3 Cup of lightly salted butter
1/4 Teaspoon of Vanilla Extract


Directions:

Preheat the oven to 350

1. Stir first 6 ingredients in a large bowl. Add vanilla extract, pumpkin,eggs,and applesauce. Beat until well blended. Mix in raisins

2.Spread batter in a greased 15 1/2  x  10 1/2  x 1″  (inch) baking pan. Bake for 20-25 minutes,or until tester comes out clean.Remove from oven and cool on rack.

To make the Frosting:

Beat together 6 oz. Neuchatel cheese, 3/4 cup of  powdered sugar, butter and vanilla extract.  Spread on the cooled cake and cut into bars. Or to make a dressy presentation (as shown in the photo) pipe a dollop of frosting on to the bar, add a tiny, light dusting of spice, finish with sliced almond.

Posted in: Deserts, Recipes.
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Working with Pumpkin–How To Make Pumpkin Puree and Pepitas

Nov 22nd, 2009
by kfitz.
1 comment

The Unsung Hero Of The Fall Table

It seems every year the cooking shows and fancy food magazines focus on pumpkin pie recipes  but we rarely see any stories on how to prepare pumpkin or  recipes for cake, cookies or bread. So this year, I thought it would be fun to  look at some other ways  to present this unsung hero of the harvest table. Please join us as we find out just how deliciously easy it is to work and enjoy, the mighty pumpkin.

Pumpkin Puree (The Real Thing)

While most pumpkin recipes call for canned pumpkin puree, if you have the time, it is pretty easy to make fresh puree. Pumpkin is amazingly versatile and makes a wonderful ingredient for pies, cookies, soups,bread even a Jack-o’-lantern. Plus the seeds (Pepitas) are easy to prepare and add a nice flavor to salads, mole,  or a finish for sautéed vegetables.     So all this in mind, let’s get started!

Making Pumpkin Puree

Preheat the oven to 350 degrees

1) Trim off the pumpkin stem and cut the pumpkin in half horizontally

2) Scrap out the stringy pieces and seeds ( use a metal spoon)

3) Separate the seeds from the strings and save the seeds

4 ) Add 1 cup of water to a roasting pan

5) Place the pumpkin pieces in the pan face down

6) Heat for about 90 minutes at 350 or until cooked through

7) Trim off the the skin and puree in a food processor

Note: a 4 pound pumpkin will make about 4 cups of puree.


Pumpkin Seeds (Pepitas)

Until I started to play around with flavors and foods, I never really thought about using pumpkin seeds. I always regarded them as the  gorp inspired domain of my super crunchy Breckenridge pals.  You know the types, a walk is really going to be a 5 miler uphill or a casual bike ride turns into an adventure in avoiding major road rash. But I have to confess they were on to a good thing! Pumpkin seeds or  pepitas are used extensively in Mexican cuisine. Typically they are  ground and added to moles or used to season chicken.  They also make a nice addition to  salads, pie crusts, cookies, breads even cake.

How to Prepare Pepitas

Preheat the oven to 350 degrees

1) Remove the seeds from the umpkin menbrance or strings

2)Rinse the seeds well and dry on a tea towel

3) Very lightly coast a shallow pan with canola oil

4) Spread the dried seeds out on the pan and turn to coat in the oil

5) Add a very light dusting of kosher salt

6) cook the seeds for about 10 minutes or until they are lightly browned

7) Cool and seal in an air tight jar ( they will keep for about 3 weeks or so)

Note: if you like, you can grind after cooking and the ground pepitas to add flair to cookies or pie crusts.

If you are going to use pepitas I highly recommend that you make them so you know the seeds you are using will be fresh.  Due to the high oil content of seeds, they turn rancid fairly quickly.

Posted in: Cooking Tips, Deserts.

Great Wines for Holiday Entertaining

Nov 16th, 2009
by kfitz.
2 comments

About three weeks ago, I got an email from Alexandra Alznauer

As fate would have it, I was starting to work on blog ideas for the holidays when her message landed in the inbox. Alexandra is a sommelier, well versed in the art of pairing wine and food. I thought, great! This is a perfect time to get some expert advise on choosing wines for Thanksgiving entertaining.

So, last week, I escaped from the kitchen to share a morning cappuccino at Café Capriccio (a charming little place on Mason in North Beach) I got to meet not only Alexandra but  the owner Jesse and several regulars. It was a fun, lively discussion and I think we have some great ideas to share with you.

Greeting Your Guests

As guests arrive, it’s always nice to have a drink and nosh ready for them. Serving an aperitif like a sparkling wine adds festive quality and pairs nicely with a variety of appetizers.

Prosecco goes with Juliet Mae Spices An Italian Prosecco from the  Valdobbiadene or Conegliano regions is a wonderful choice. It is crisp, light and lower in alcohol than champagne.  Rustico, Rive del Il Frattelli and Col Vetros are among my favorites.

A Spanish Cava is a lighter wine like a prosecco that keeps the palate refreshed

It is a delightful with tapas style appetizers. Tarantas makes a nice organic version, while Bodegas Juame Serra Chrstalino is relatively inexpensive and comes in a smaller bottle.

A Good Champagne is always a hit with guests and it works well with cheese plates and canapés. Blanc de Noir is exceptional with a chevre  while a Bruit Rose will handle the transition to     a salad course quite gracefully.

Or for a different spin try a Sparkling Shariz. Its brawny flavor and ruby color makes it a standout for heartier appetizers.

Brunch
For a fancy brunch, serve Bellinis (prosecco and peach puree). The soft pastel color and fruity bouquet makes them an attractive and tasty option.

Serving the Main Course: White or Red?


Wines complement Juliet Mae Thanksgiving spicesPinot Noir, like this standout from Michaud Winery is the classic recommendation for Turkey or Ham.

But…. there are a number of other wines that make a nice accompaniment, like Rhone wines. French Rhone wines tend to be lighter in style to our California reds and pair beautifully with a number of dishes.   Another style of red to consider is a northern Italian wine, Dolchetto. It makes a wonderful complement to hearty meal

As Alexandra pointed out, there is a trend towards low oaked Chardonnays. These wines tend to be less ‘buttery” and will work well with poultry.  Lower oaked or no oaked Chardonnays are fermented in steel tanks and contain less tannin which (to some) reflects the true character of the Chardonnay grape.

Other ideas for white wines include German Rieslings and  Gerwurtztraminers while these have become a standard pairing for spicy Thai and Mexican cuisine, their sweeter character gives them an easy drink-ability. A drier Riesling has a nice level of acidity with a fruity character  that offsets turkey and side dishes like potatoes. Gewurztraminer has a little spice to it that complements sage and thyme nicely.

Plus the lower alcohol content ( about 10.9%)  make them a great choice for a meal where guests like to linger

Note: Wines that generally do not pair well with Turkey include Voigners, their floral notes tend while the softer finish of a Sancerre can be  easily overwhelmed.

Dessert- Or I just have room for the tiniest piece of pie Pumpkin Pie

Everyone is feeling pretty good.

Uncle Bill told his famous camping story (age is relative, I guess…) and now its time for dessert.

For pumpkin pie or spice cake you may want to try:

A light sparking tawny port like Moscato D’Asti, a classic like Graham’s Port or a rich nutty Fino Sherry from Spain.

While these wines go beautifully with chocolate: Granacha: a lovely, inky Spanish red wine or Banyuls, a vanilla, spicy red French version of port from the Pyrenees region.

Some Closing Notes:

As Alexandra and I were winding up our discussion and I was trying to get all those Italian names spelled correctly, it became really apparent to me how lucky we are to live in an era in which we have such an abundance of choices.

While I am a loyal California wine fan, Alexandra gave us so many interesting choices that I hope you will step out a little bit and try a new varietal this holiday season. And remember, wine doesn’t have to expensive to be good. Alexandra noted that stores like our local Cost Plus carries a wide variety of interesting and well priced items.

Once again,many thanks to Alexandra for taking the time away from her wine consulting practice to share her thoughts with us. Alexandra can be reached at petiealz@yahoo.com.

Enjoy your holiday season and let us know if you tried any of our suggestions or if you have a particular favorite, we didn’t mention.  Cheers!

Posted in: Chocolate, Deserts, Wine Pairings, wine.
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Roasted Poached Pears

Nov 16th, 2009
by kfitz.
No comments yet

Roasted Poached Pear on a Spinage Salad

Roasted Poached Pear on a Spinage Salad

While roasted pear is typically served as a dessert course, it also makes a tasty and unexpected topping for a hearty winter salad. No matter how you elect to serve this recipe, your guest win with this healthy and delicious fall treat!

Directions for cooking the pears.

  • Pre-Heat the oven to 350 degrees.
  • Remove the skins from 3 pears.
  • Slice the round portion of the bottom off.
  • Stand  the pears in a shallow pan.
  • Coat the pears with about 3/4 of the sauce.
  • Cook until heated through about 18-20 minutes.
  • Finish the pears with the remaining sauce
  • Cut pears in half or quarters,
  • Serve with sliced Gouda Parrano Uniekass cheese

Directions for Sauce:

  • Simple Syrup ( 2 cups sugar to 1 cup boiling water.) stir until clear.
  • 1/2—1 ounce good brandy or cognac
  • 1 heaping teaspoon of Pumpkin Pie Spice
  • Mix and drizzle over pears, reserve about 1/4 to finish

Serves 6

Posted in: Deserts, Recipes, Salads.

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