We started with tasting salts and sugars and we ended with spices and a brunch. The semester flew by and we had our last class this past Friday. We ended up combining two topics. I wanted to touch upon spices, show everyone how easy and economical it is to make a spice rub. By purchasing all the spices in bulk I was able tp buy enough spice to make about 1 C of spice rub and spices for the biscuits for under $6.00. One bottle of a spice can cost you $6.00. I also wanted everyone to know how much nicer freshly ground spices are, the flavors are far more aromatic. For the spice/sauces part of the class we made persimmon salsa, an herbed yogurt dip, a spice rub, and a BBQ sauce. In addition to creating our own condiments all these recipes can be packaged and given out for holiday gifts.
For the brunch part of the class, one of the students provided fantastic waffles. Her recipe is a yeasted batter, which means you can make it the night before and are ready to roll in the AM. These were amazing waffles, delicate, light, crispy, and very flavorful. I’m looking forward to adding this recipe to my repertoire. And since the class was held in Olney Kitchen I wanted to bring some of old Mills to the class, so we made brunch eggs, which was a recipe from 1950 and orange biscuits which is from 1958. The eggs are a baked casserole consisting of eggs, cheddar cheese, diced jalapeno peppers, and corn. The original recipe called for cans of creamed corn, but I substituted frozen corn instead. The biscuits are an unusual recipe. You make a sauce of butter, fresh orange juice, and sugar. You then divide that sauce amongst the muffin tins. Then you make a biscuit dough and roll it out and sprinkle a mixture of sugar, orange zest, cinnamon, cloves, and ginger on top and roll it up like a cinnamon roll. You slice the dough into one inch thick slices and place it in the cupcake tin with the orange sauce. Once baked you have a sweet, spicy orange cinnamon biscuit.
We had fun this semester, working our way through various recipes and techniques and learning about nutrition and mindfulness. I know several students are already using some of the recipes and that Apple Pie in a Bag made an appearance at a few more Thanksgiving tables this year. In the end, to quote the great chef Paul Prudhomme, “It’s simple, I just want to make your dinner better”. I hope everyone who attended the class and those of you who have followed along on the blog all have something new and wonderful to eat.
Food for Health and Pleasure
Spices, Sauces, Salsa’s, and Brunch
December 07, 2012
Fresh Herb Blend
2 T finely chopped flat leaf parsley
2 T finely chopped chives
1 T thyme leaves (or chopped chervil)
Salt and pepper to taste
To make a compound butter, allow the 1 C of butter to come to room temperature, add the herbs and mix until combined. Roll the herbed butter into a log, wrap in waxed paper and chill until firm. At this point you can store this in the freezer until you are ready to use it. Use on grilled steaks, salmon, or hot steamed corn on the cob.
To make a dip combine the herbs with 1 C of yogurt or sour cream, serve with fresh vegetables or pita chips.
Spice Rub
¼ C paprika
¼ C chili
2 t ground cumin
1 t cayenne
1 T salt
½ t ground pepper
1 t onion powder
1 t garlic powder
2 T brown sugar
Combine all ingredients in a small bowl and mix well. This rub can be used on meats or vegetables. To use on meat, liberally rub the spice mixture into the meat and let the meat sit overnight in the fridge (if you don’t have overnight an hour or two will work). When ready to cook place the meat on an oiled baking sheet in a single layer.
You can also use spice rubs on vegetables. It’s best with vegetables that roast well like carrots, zucchini, mushrooms. Coat the vegetables with olive oil and toss with spice rub to coat evenly and roast on a cookie sheet.
This makes about 1 1/3 C of spice rub which should provide you with several recipes worth, you want to season food well with it, but not inundate the food with it.
Persimmon Salsa
3 Hachiya (or other crisp) diced persimmons
½ a diced medium red onion
1 Serrano pepper, seeded and diced
Pinch Cayenne (optional)
1 T honey
1 t lime zest
Juice from one lime
Chopped tarragon or chervil to taste
Salt and pepper to taste
Combine all ingredients in a medium bowl and let sit 30-60 minutes before serving for the flavors to mature and improve. Eat within three days.
Makes about 2.5 cups.
Balsamic BBQ Sauce
1 C balsamic vinegar (don’t buy expensive aged balsamic for this)
¾ C ketchup
1/3 C brown sugar
1 garlic clove, minced
1 T Worcestershire sauce
1 T Dijon mustard
½ t salt
½ t pepper
Combine all ingredients in a medium pot, place over a high heat and stirring constantly bring to a boil. Reduce to a simmer and cook about 15 minutes or until the sauce has thickened a bit. This will make about 2 C of sauce. BBQ sauce will taste better if made a day ahead. This sauce is good on pretty much any kind of protein.
Brunch Eggs
Olney Kitchen 1950
12 eggs
2 cans (17 oz. each) creamed corn
4 C grated sharp cheddar cheese
2 cans (4oz) chopped jalapeno peppers drained
1 T Worcestershire sauce
1 t salt
½ t pepper
Beat the eggs in a large bowl, add all remaining ingredients and stir to combine. Oil or butter a 9×13 pan, pour mixture into the pan and bake 350 45-60 minutes or until golden on top. Let sit 15 minutes before serving, serve warm. Serves 6-8
Cinnamon Orange Biscuits
Olney Kitchen 1958
Butter or coconut oil for greasing the muffin tins
1/2 C butter, melted
1 1/2 C orange juice
3/4 C sugar
3 1/3C flour (for gluten free use an equal mixture of brown rice and millet flour-or gluten free flour mixture
1 t salt
1 T baking powder
1/2 pound butter, room temperature
2/3 C milk (or more if mixture is too dry)
3/4 C sugar
Zest from one orange
1 t ground cinnamon
½ t ground ginger, ¼ t ground cloves (optional)
Butter 18 muffin tins
Combine the first three ingredients set aisde.
In a large bowl combine the flour, salt, and baking powder. Cut the butter into small bits and mix with the flour until the mixture resembles coarse meal. Add the milk and mix until the dough just holds together. On a floured board roll or pat the dough into a rectangle. Combine the remaining sugar, orange zest, and spices in a small bowl and mix well. Sprinkle the sugar mixture over the biscuit dough and roll up like a jelly roll. Cut into 18 pieces and place cut side down in the cupcake tin. Spoon the orange sauce over the biscuits being careful not to fill the tins beyond 2/3 full or they may boil over while baking. Bake in a 375 oven for 20 minutes or until the biscuits are a light brown. Let biscuits sit about 5 minutes before removing them from the pan. But be sure to remove the biscuits while they are still warm or they may stick to the pan.
Makes 1.5 dozen.
