Posts Tagged: spice
Grow Your Own Seasoning and Use It
I was cruising the Agriculture and Natural Resource (ANR) blogs and found this nice article about growing saffron crocuses in your yard: Grow Your Own Saffron! Such a pretty flower with delightfully tasty seasoning included!It is a little late to plant these little beauties around here, but you could put an order in for some corms and plant them when shipped to you, which is usually in the fall.
How about a recipe to use some home canned broth and home grown saffron?
Quite a while back I bought one of those little boxes of Sahara Brand Rice Pilaf. We all liked it but it was expensive. My sister and I got together to try to concoct our own version. The following is what we came up with and we like it much better than the boxed stuff. It is now one of our family's favorite recipes it is as follows.
A few tips for this recipe: make sure to toast the rice, then the pasta, almonds and you will get a great flavor and texture to your pilaf. Have you made any home canned chicken broth? It will serve you well in this recipe.
You can make this without the saffron, but the spice adds a very nice, rather exotic aroma and a wonderful color to the dish. Try to find some real Spanish saffron and use it--you won't be sorry.
Rice and Orzo Pilaf with Saffron--Use some Home-Canned Broth here!
Recipe may be doubled if you wish.
1 cup chicken broth, home canned if possible
1-1/4 cups warm water
10 strands or so of Saffron (a small pinch; be careful, too much or it may be bitter)
1-1/2 tablespoons olive oil
1 cup rice
1/4 cup orzo or broken vermicelli (if using vermicelli, break it into little pieces into the measuring cup)
1/4 cup slivered almonds, toasted
1/2 cup finely diced onion
1/2 teaspoon salt, plus more for adjusting seasoning when pilaf is finished
Mix the broth and warm water then sprinkle the saffron over the top. Set aside.
Heat the olive oil over medium heat in a large saucepan. Pour in rice, stirring constantly to avoid burning until it loses its translucency and all the rice is opaque, much more white and some of the grains are beginning to get browned.
Add the orzo/vermicelli and almonds and continue to stir constantly until the pasta browns; this should happen pretty quickly.
Place the onion and salt in the pot and stir until the onion is translucent and soft.
Add the broth, water and saffron and give everything a quick stir. Cover, reduce heat to a simmer and cook for about 15-20 minutes. Test for doneness of the rice; it should be firm, but not chalky or hard; if it is, add tablespoon or so of water and cook for a few minutes. Remove from heat and let stand about 5 minutes. Taste for final seasoning then add salt if needed, stir lightly but thoroughly to fluff and serve.
Zanzibar Spice Plantations Part II
The Cananga odorata is valued for the perfume extracted from its flowers, called...
Zanzibar Spice Plantations Part 1
In December I visited the beautiful, fertile islands of Zanzibar, a centuries old trading center in...
Grow Your Own Saffron!
Saffron, that most exotic and expensive of spices can be grown commercially only where the cost...
Savor the Za'atar
What is this mysterious ingredient that Michael Symon and other Iron Chefs are talking about when they refer to Za'atar. I am usually watching the foodie shows in the evening and the question soon fades away only to resurface another evening when a Mediterranean dish is being prepared. By happenstance I recently attended a plant sale and spied an herb marked "Za'atar". Ok, finally I am to find out what the fuss is about with this herb. The plant is labelled Satureja thymbra aka 'Pink Savory Za'atar' of the Laminaceae (mint family) a perennial that grows to 12 " likes sun, is a mid-Eastern spice with the delicious flavor of oregano, thyme and mint and the plant prefers hot dry areas. Great, I have just the garden space in my new perennial garden. Almost alright, I next go to Google to corroborate this new information. I find confusion with my results, is Za'atar an herb as mine was labelled, or is it a spice mixture similar to a curry mixture?
I find that Za'atar has references both as a spice mixture and an herb. The herb Origanium syriacum appears to be the true za'atar with hyssop, Satureja thymbra, the genus of tender, thyme-like plants (Thymbra spicata, t. capitatus) also referred to as Za'atar. The common denominator with these plants is the aroma of oregano from the chemical carvacrol.. The Za'atar spice blends include oregano or thyme or both. So, as is frequently the case, with too much information I have to make a choice. I am going to stay with my local source and I will grown the herb, Satureja thymbra in my garden and call it Za'atar. This evergreen perennial is native to the Mediterranean and is a dominant plant on the island of Crete. It flowers in the spring with large pink flowers and the bush is highly aromatic and imparts a spicy flavor. Here in zone 9b we are very lucky to share the Mediterranean climate that allows many plants to thrive as perennials with the lovely benefit of year round herb gardens. Maybe, I'll send off a question to Alton Brown on this subject and let him tackle this subject and see how he does.