FLAVORINGS ARE FOODS’ BEST FRIENDS FOREVER
We say that variety is the spice of life because
spices add adventure to foods.
Herbs, spices and flavorings are an important part of any cook’s arsenal. Cooking is routine experimentation; making a habit of trying different flavorings will keep friends and family members interested. What will you come up with next? How is today’s potato better or more interesting than last week’s? How to best distinguish to indistinct taste buds a flounder from a trout when the method of cooking is the same?
Flavorings will imprint your meals with your special signature, distinct from any other cook’s. How can yesterday’s dish be gracefully transformed into tomorrow’s leftovers? How will you flavor a dish differently from your sister, your mom, your son?
Experiment, adding spices and flavorings (not all at once!) to see which ones wake up your foods:
VEGETABLES - STEAMED, SAUTÉED OR STIR-FRIED
- Fresh basil leaves (dried basil not the same flavor)
- Fresh cilantro leaves (dried cilantro not the same flavor)
- Fresh dill, crushed dill seed or dried dill leaves
- Fresh garlic (different flavor from garlic salt)
- Fresh ginger root (powdered ginger not the same flavor)
- Fresh fennel or crushed fennel seed for a mild licorice flavor
- Fresh mint leaves, or dried mint
- Paprika for a very mild pepper flavor
- Hot chili peppers or powdered cayenne or chili pepper for hot peppery flavor
- Wasabi, powder or paste, for another type of hot spicy flavor
- Make a curry with cumin, tumeric and cayenne, adding more cayenne if you like it HOT
CHICKEN OR FISH – BAKED, BROILED, POACHED OR PAN-FRIED
Rub a little into the meat or fish before cooking:
- Cayenne for a peppery kick
- Tumeric for a golden glow and a mildly snappy flavor
- Cumin adds a savory spiciness
- Thyme lends a strong herbal accent
- Balsamic vinegar to brighten a quiet, white fish
Add after cooking:
- Lemon juice
- Lime juice
- Capers
STIR-FRY, WITH OR WITHOUT MEAT Fold in, a tablespoon per serving after cooking:
- Hummus
- Taratoor
- Nut butter – Peanut, sesame, almond
COOKING LIQUID Steam, poach, stir-fry; poultry, fish, vegetables, lentils, rice, quinoa, millet
- Coconut milk
- Apple cider
- Wine
- 100%Â Tomato juice, with no added sugar or salt
- Tamara, soy or teriyaki sauce with low sodium
VEGETABLES, SOME MEAT DISHES Add after cooking
- Sesame seeds, white or black
- Sliced or slivered almonds
- Fresh nutmeg
AROMATICES Add (in spice infuser) to cooking liquid for grains
- Whole clove
- Whole allspice
SWEETENINGS Add to oatmeal, mashed potatoes, squash; as a sugar substitute in baked goods
- Apple sauce
- Heavy cream
- Maple syrup
- Honey
- Molasses – very strong flavor, so use in small amounts
WHAT’S IN YOUR ARSENAL?
What flavorings are your favorite companions as you cook? What new combinations have you discovered? Today’s homework is to select some seasonings and flavorings that you’ve not yet tried, and begin experimenting. Why not get a head of cauliflower and try cooking it several different ways. Get suggestions from your family as to what sounds interesting. Let me know how it all turns out!
