Posts under ‘How to’

Anatomy of a Spice Blend

The blend was a deep black maroon color with pink berries, whole spices pieces
shards of an orange flower. (like Safflower) which are rarely found in an American or European blends.

As I smelled and tasted it…I was sure that about 70% of the blend was a specific Middle Eastern chili.
while the rest of the spices were there to frame the flavor notes of the chili.
Looking at the blend pressed it in my hand, I realized it had been crafted by an expert!

“Can you tell what’s in there?”

“I think the main ingredient is a chili, but I will have to really examine this to get the balance of the elements.

Plus, there is something else in here that gives it a hint of sweetness. This is a wonderful blend- where did you get it?”

“On a trip to Istanbul.”
The game was on. We were about to reverse engineer an exotic spice blend.

The Goat & The Gemilli, or The Kid’s Alright Part Two.

After a sauced pasta has sat in the fridge, the flavors tend to become muted. This muted flavor makes a nice background for fresh ingredients. Here is a simple method to refresh a left over pasta dish.

The Goat & The Gemilli Or The Kid’s Alright!

Seriously, this chevre makes a wonderful sauce for pasta and I would recommend it in lieu of cream cheese in most recipe applications. The flavor is fresh, tangy and light, lending itself to fresh herbs and brighter summer flavors. Plus, goat cheese is lower in calories than cream cheese and goat is one of the most sustainable of our domestic animals.

Juliet Mae Gives A Spice Class

After grinding a spice, use a sieve. It helps to create a uniform particle size and allows the elements of the blend to come together.