Sage Sayings
Cooking Tips
HERBS AND SPICES
PRINCIPLES OF COOKING:
1. Most herbs and spices should be added toward the end of the cooking period.
2. Use cheese cloth for easy removal of herbs.
3. Roots, berries, seeds and spices should be used fresh. Spices and herbs that are dried can be used up to a year.
4. Over cooking and boiling herbs will make them bitter or dilute their flavor.
ALLSPICE:
A reddish brown berry whose flavor is a blend of cinnamon, cloves, nutmeg and juniper berries. For candied items and baked goods.
ANISE:
Small, dried, ripe fruit of the herb, has the flavor of licorice and used in cakes, cookies, breads and candied items.
BAY LEAVES:
Use with discretion, rather pungent. Use in stuffings, stocks, sauces, marinades, vegetables,and meats. The leaves release their flavor best in oil. Great in stews, Middle Eastern cooking.
CARAWAY:
The leaves can be used sparingly in soups and stews. The seeds are similar in flavor to cumin. Add to rye breads, cheeses, stews, marinades, cabbage, sourkraut, turnips and onions. Good for pickling. Over cooking will make it bitter.
CARDAMOM:
A lovely, strong scented spice that resembles cloves. It's good in soups and pea soup particularly when used with coriander and cumin. Used in Middle Eastern cooking.
CHERVIL:
Similar to parsley, except that it is sweeter and has a slight anise flavor. Especially good with corn and potato soups. Brings out flavor of other herbs when used with them. Great with dishes topped with baked cheese.
CILANTRO:
Leaf of the coriander plant. Pungent leaves can be used with fish, chicken, Middle Eastern, Thai, and Mexican cooking such as salsas.
CINNAMON:
From the inner bark of the cinnamon tree. Use whole or ground in baked goods, fruit compotes and pickles. Use sparingly in preparing fish dishes.
CLOVES:
Spicy, red, unopened bud of the clove tree. Flavor is stronger in the head than the stem. Use in curries, stewed fruits, baked goods, marmalades, pickles and ham. Use three to four stems stuck in an onion for stocks, especially for fish.
CORIANDER:
Often referred to as "Chinese Parsley." An ingredient of curries. Cook with chicken, pea soups, stews, roasts, and clams. Use in apple pie and fruit preserves.
CUMIN SEED:
A principle ingredient in curry. Use in cheese, saurkraut, unleavened bread, marinades. Goes with chilies, salsas. Good in chili, bean soups, etc. Best known for it's use in Mexican cookery.
CURRY:
Usually a blend of ginger, coriander, cardamom, cayenne, cumin, and turmeric. Flavor varies from hot to mild. Develops its flavor well when exposed to butter or olive oil. Use in Middle Eastern, i.e. Indian cooking. Used with a variety of meats and vegetables, especially lamb.
Note: Turmeric gives curry its yellow color, is bitter, and is good with fish.
DILL:
Pungent and slightly bitter; use in sour cream, pickled beans, cucumbers, cabbage, potato salad, new potatoes, and pickles. Good with fish and fish sauces.
FENNEL:
The stalk of the dill plant, is slightly bitter and licorice flavored. Good with fish and fish sauces.
FENUGREEK:
Mostly used in tea. Oil of fenugreek has a maple flavor and can be used in cookies and cakes for a true maple flavor. It's a healthful herb and is sometimes added to curries for variation of flavor.
GINGER ROOT:
Available fresh, dried, ground, or candied. Use fresh with meats and vegetables or ground in baked goods. Used a lot in Asian and Oriental cooking. Good in preserves, pickles and dried fruits.
LEMMON GRASS:
Highly aromatic, fiberous plant stalk. Used in rice and marinades, usually in Eastern and Middle Eastern cooking.
MARJORAM and OREGANO:
Both are pungent and similar in use. Marjoram is of the mint family. Use in sausages, stews, tomato dishes, lamb, pork, chicken, goose, omelettes, egg dishes, pizza, cream cheese and salads.
NUTMEG and MACE:
From the tough, husked fruit. The outer portion is mace, the milder of the two. The hard, inner kernel is nutmeg which is stronger. Use mace in pickling and preserves- lightly in fish sauces. Good in baked goods and desserts. Use nutmeg in sausage, cakes, doughnuts, puddings and eggnog.
PAPRIKA:
Dried, ripe red pepper. Use to season shell fish, salads, dressings. Adds color to deviled eggs. Good in stews, especially Eastern European cooking.
ROSEMARY:
Relative of the Mint family. Extremely pungent, use sparingly in marinades, lamb, duck, veal, on peas, spinach and pizza.
SAGE:
Member of the Mint family. Use with fatty meats, such as duck, pork, goose, rabbit. Also sausage, cheese and chowders. Fresh is good in omelettes and fritters.
SAVORY:
Savory is to beans as eggs is to ham. Can also be used with meats and poultry stuffing. Great for potato salads.
SESAME OIL and SEED:
Small, flat, oily seed of the sesame plant. Use in cookies, candies, rolls, bread. Oil can be used in Eastern cooking for its nutty pungent flavor. Used also in Oriental chicken and pork dishes.
SWEET BASIL:
Best known for it's use with tomatoes and dishes like pizza and spaghetti. Good for tossed salads,dressings, egg and cheese dishes as well as veal and meat dishes. Good also for bread and rolls.
TARRAGON:
Related to the licorice family, used fresh or dried. Use sparingly. It is best known for use in seafood and chicken dishes. Good also with salads made of crab meat, shrimp, lobster or potatoes.
THYME:
Member of the Mint family. Use with poultry, mutton, veal, pork, creole cooking, brown sauces, fish, stuffing and stews. Used with vegetables too.
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