It’s amazing how much coffee we, as in David and I, drink on a monthy basis. Especially since we were not coffee drinkers up until a few years ago. Being a bit older, choosier and more eco-conscience than say, younger java joes, we search out coffee that is made from fair-trade, shade grown and organic beans. We have become fond of a brand of coffee from Trader Joe’s that fits all those criteria in one canister…which brings me to the canister.

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On June 26th of 2008  I was lucky enough to get a seat at the table for one of Durhams Wine Authorities Food & Wine Pairing classes. It was held at the Wine Authorities store, a locally owned shop that specializes in small vineyards that produce small quantities of very good wine at very good prices. Hosted by owners Craig Heffly and Seth Gross the event was catered by the wonderful and talented chef, Tom Ferguson, of Durham Catering Co.
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“Hi everyone. My name is Shirle’ and I am a cookbook addict.”

If there were a Cookbook Addicts Anonymous I might have had to find a meeting because I was a true Cookbook junkie. I would join cookbook clubs, buying tons of books, with the hope that I would somehow make every dish in its pages, only to have the book sit on the coffee table, or better yet, my desk, collecting dust. This went on for a few years until one day I realized I had barely touched a recipe in any of them.

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Confused by coriander? Stumped by savory? What is the dif between dried and fresh in the herb world? Well, hopefully this tiny tutorial might help ease your fear of flavorful spices and herbs. It’s easy to add flavor to a recipe without adding salt or sugar, simply use herbs and spices to contribute color, savory taste and sensational aroma, without adding the fat and sodium. So let’s get spicy!

Dried vs. Fresh Herbs

Because dried herbs have more of a pungent flavor they can be substituted for fresh herbs at a ratio of 1 to 3 , as in 1 tsp of dried to 3 tsp of fresh. Dried herbs are super convenient and can be great for longer cooking times, but they also don’t have the same flavor as fresh herbs, they can even get stale. So, make sure your dried herbs are still fresh by crushing some between your fingers and seeing if they still have a strong aroma. And PLEASE always store them in an air-tight container away from light and heat. I know so many folks who keep them over or near the stove, bad idea friends. It’s like spice and herb torture!

“Sugar & Spice…” What are Sweet Spices?

If you’re trying to reduce sugar in your life, then call on your “sweet spices.” These spices are not actually sweet tasting, but add a depth of sweetness when cooked with naturally sweet things. They include spices like cinnamon, cloves, allspice, ginger, cardamom, anise, and fennel. So, next time you are baking or making a dessert think of these and cut the sugar.

Savory (not the Jawbox song) Spices

Do you find you prefer salty to sweet? Cajun to Creme Brulé? Well, then savory spices might take over your spice rack. Let’s start with the big ones, black pepper, oregano, basil, thyme, tarragon, dill, marjoram and yes, summer savory to name only a few. These are the power herbs and spices that go into many cuisines of the world. They add depth, richness and aroma that are key to their unique cultures recipes. India and lower Asia rely heavily on many of the spice trade staples such as cumin, garlic, ginger, coriander,and even chili powders. And, my fave, smoked paprika - the greatest spice known to man! (Seriously, give it a try.) And guys, any spice with the word “Salt” after the spices name is a huge no-no, so don’t fall victim to that sodium trap! Powdered and granulated garlic or onion is great, but kick out that salt.

Spice Tips:

Always store in airtight containers in a cool, dark place, never over the stove.

Replace you spices and herbs every six months.

Whole spices retain their flavor longer (up to 3 years) and can be used whole or you can grind with a mortar and pestle or a cheap coffee grinder.

Get the best flavor from your spices and “toast” them in a dry skillet over low heat, stirring frequently, until they start to release their aromas.

CAN YOUR CAN OPENER OPEN YOUR CAN?

So, I was having an issue with my can opener the other day. It was grinding along, not cutting the can as smoothly as it had when I had first purchased it. My hand was going into spasms from trying to crank the handle so hard…

Now, I cook in a lot of homes and deal with a lot of can openers , from cheap dollar store types to super high tech-cut on their own- fancy ones…

I have found that 2 things cause can openers to fail, and when these two things combine they make for a very inefficient tool…that is MOISTURE and TIME.

On a can opener there are metal parts that get wet every time you use it. That being said, think about what actually happens when you get that can opened…next thing you know you’ve thrown the opener in a drawer (or washed it off after splattering tomato sauce everywhere)…and there it sits, wet….and then whatever it was in that can that you just opened starts to dry and stick to those mechanical parts…this can cause rust, or at least cause dried on gunk to clog up the gears.

So, I was wrastlin’ (as my southern parents call “wrestling”) this can opener and a thought came into my head…WD-40. OK. now, I thought that maybe that would be a good idea because it would lube up the parts and make it work…but does anyone really know WHAT WD-40 is made from?….I was too busy to look it up, so I went for the next best thing…Olive Oil!…I used my oil spray bottle and gave the cogs a spritz or two and Viola!…a brand new lease on life for my pink KitchenAid can opener!

It’s now sitting in the drawer, ready to sink it’s little tooth into my next canned good….and the best part is that it’s been oiled naturally. Try it the next time you have an opener issue.

SMALL OVENS-LARGE CONTAINERS…what to do when you have to bake a bunch of stuff at the same time but your casserole dishes and baking sheets are too wide, too long and you have one too many things that need baking, roasting, etc…

Make your own 1/2 pans!
I came up with this solution at a clients house. Their oven was built in 1950 and was about 24″x24″…no lie!

So, I had 4 different sides I needed to bake and was standing there stumped when I thought, “man, I wish I had 4 small , square baking dishes.” Then I thought TIN FOIL!…I now use this technique even when there is enough room in other ovens…it’s also a great way to reheat 2 items at once in the oven…with NO clean up!…just recycle the foil.

First, tear off a sheet of foil that is LONGER than you need, at least by 2 inches on either end of your casserole or baking sheet.

Next, fold the foil in half, or if one item needs more room fold it off to one side. Basically, you want to make a new “side” inside your container.

Lastly, you then place the foil in or on your casserole, pan, or what have you and making sure that the foil is covering all sides of the container. Spray with some oil,include your food and cover with another piece of foil, and bake away.

VACUUM SEAL YOURSELF
Have you ever seen those commercials were some guys is screaming at the top of his lungs about “THIS GREAT NEW KITCHEN GADGET THAT EVERYONE NEEDS CALLED “SEAL-A-MEAL!” …?

Well, you don’t need to send off for that or any other OXY-MORON product he’s pushin…

Try this technique the next time you desire to get the air out of your head…head of lettuce that is!…or sweet rolls, which is what I needed to seal.

All you need is a ziplock bag (chose your size), a straw or even a pen tube, and your food.

Place the food in the baggie and tightly zip the zip part, but leave a bit unzipped at the end. Fit the straw into that small opening (it should just fit the straw).

Next, while holding the area around the straw so that no air can escape start sucking the air out of the bag. I take small “huffs”, putting my finger over the straw hole as I exhale then take another drag on the straw. Stop huffing when the bag is snug around all the food with each side of the bag pulled in tight to itself.

You can store stuff a long time by using this method as air is not your foods friend..or you can buy that machine from the yelling dude on TV and have more crap to clutter your life and kitchen…it’s your choice.

I’ll post up more ideas as I get time…hey, if you have any send them my way!