Miranda's table: The Spice House

http://www.thespicehouse.com/info/stores.html

The Spice House

While Tom and I were living in Chicago a new shop opened in beautiful Old Town that intrigued us no end. At the time we wondered if there would really be enough demand for such a specialized product. Over the years they proved our uncertainty to be unfounded. The Spice House is now one of our family’s favorite purveyor or fine herbs and spices.


Their philosophy has always been to make the freshest product by small, weekly batch grindings to ensure the highest quality spices for their customers cooking needs.

They offer several selections of the same herb or spice from different regions so that you can sample the subtle variations and decide upon your own personal preference.

When you walk into the section of your local grocery store that houses spices, you see a myriad of bottles of multicolored powders. Some spices look relatively fresh, while other spices look like they were scooped out of the desert on the planet Mars and bottled. Unfortunately, this is the only view many people have of spices - mostly uninteresting, merely a way to add some flavor to food.

Years ago I had girl friends over for an Indian meal. While they were kind and enjoyed the international experience, I was not happy with it at all. I had used old spices from the grocery store and realized that that in itself was the deal breaker. Why bother spending time in the kitchen if one knows there is more flavor to be had with fresh spices.
My family has always been enamored by the spices of India. My father still owns a property that houses a Tandori restaurant which, I think, is how we first became accustomed to the intriguing and diverse flavors of the Orient.

Whether it’s dried Thyme you need for your Coq au Vin or Cinnamon for your Cinnamon Swirl Bread or indeed Pink Pepper corns for your baked Salmon check out http://www.thespicehouse.com/info/stores.html. It is not only fun to browse the pages of this web site it will give your cooking a boost and actually will save you money in the spice isle, even with the shipping.

Thai Parchment Parcels

Here, at last, is the recipe quite a few of you have been requesting.  It is actually a slightly altered version of a recipe by Nigel Slater.   You can use either shrimp or fish and because you can make it ahead of time - this is an easy, useful and impressive dish for your next dinner party. 

Thai Parcel for 6

To make the Thai curry:

4 cloves of garlic

½ cup red onion

1 red hot chili pepper

2” of ginger

Zest and juice of 1 lime

1 teaspoon cumin

1 teaspoon coriander

A generous fist full of fresh Cilantro

1 tablespoon of Thai fish sauce

1 large tablespoon of lemongrass

(I prefer lemongrass in a tube)

1 can of lite cocnut milk

Throw all of this into a Cuisinart and puree.
Choose six 5oz filets of Salmon or white fish or (I prefer) 4 large shrimp per person.   Julienne one green red and orange pepper and a hand full of pea pods.

Cut six 8”sheets of parchment (do not use wax paper.)  In the middle of the paper place a small handful of veggies.  On top, lay the fish or shrimp.  Then ladle over 2 teaspoons of the Thai curry paste and 2 generous tablespoons of coconut milk.

Now to wrap them.  Don’t worry it’s not rocket science, just go for it!  Bring the longer ends up together and fold over each other a few times then fold the side in the same way. There are many different ways of doing this.  You could do Burrito style or in the French style, folding the parchment over itself all the way round. 

Set the parcels aside in the fridge until you are ready.  Preheat your oven to 375 degrees.   Place the parchments onto a sheet pan with a rim to catch any stray juices. Bake for 25 minutes.  Serve immediately onto warmed dinner plates.

Rice and salad are all you need to accompany this healthy and delicious dish.  If you are putting the parcels straight onto your guest’s plates don’t forget to offer a bowel in which to discard the papers. Save the rest of the curry paste and use it later for a delicious leftover chicken curry dinner.

Bon Appetite my friends!

Miranda

Horrid Eggs !

So now we are onto the season of the 'cozy foods' again it seems.  Its January 6th and already we have forgotten about eating light and in moderation.  Beware! It's next to impossible to have just one helping of these delicious eggs.  An English variation of an Indian classic curry this was my Mum's effort to eat what the Brits refer to as a "vegetarian meal" once in a while.  Try it - I guarantee it will be a smash !

 HORRID EGGS !

4 Hard boiled eggs, sliced

(these days you can buy eggs already hard boiled, this might be an easy option for a crowd)

1/2 cup hot milk

3 oz grated sharp cheddar cheese

1 tablespoon flour

1 tablespoon butter

1/4 teaspoon paprika

1/2 teaspoon curry powder

1/2 teaspoon salt

First prepare a lightly buttered medium sized ceramic baking dish and place the chopped up hard boiled eggs in the dish.  Set that dish aside then in a saucepan you will make a classic white sauce. To make this classic, simply melt the butter and add the flour together.  TIP- Be sure to cook this for a minute or two to cook out the unpleasant flour taste blend well and by hand.  Then add the hot milk a little at a time, stirring with a wooden spoon with each addition, until the mixture is smooth. 

Once the white sauce is smooth in texture you will add the cheese and then as soon as your cheese is melted and add the paprika, curry powder and salt and blend. Once blended pour the seasoned mixture over the eggs.  Cover with buttered bread crumbs or panko.  Bake in the oven at 350 degrees for about 30 minutes or until it starts to bubble and brown.

Serve with vegetables and a nice green salad with a cool, light dressing.  A little garlic bread makes a great compliment. A crisp Chardonnay is always nice as well -maybe a lovely luncheon with the girls !

 Just a little hint of ancient India from Miranda's Table !!

Miranda

Mya, here are some words of encouragement on your quest this year to feed your family

"Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music."Julia Child

Mind blowing Pot Roast

This recipe was handed down to me from my Mum.  It is not only the easiest Pot Roast you will ever make it is also the most delicious.

Little story:  My Uncle Tom had been feeling very depressed and unable to eat for months and months, in fact his clothes were hardly fitting him anymore.  I cooked dinner for him and my Aunt Peggy one night which consisted of this Pot Roast, mashed potatoes and some veggie or other and he had seconds!  So if you are feeling down or need a cozy meal make this, you will not regret it.

Mum's Pot Roast

3 lbs or so of Bottom Round Beef

1 whole bulb of garlic, peeled

1 cup of red wine or beer

Sear the beef in very hot oil on all sides.  Put the joint into a large heavy pot with a lid.  Le Crouset style.  Add the garlic and wine.  You do not need anything else it will make its own gravy.  Cook in the oven for 2 1/2 hours at 300 degrees. Take the beef out of the pot and let rest.  Meanwhile you need to puree the gravy with in a blender or with a blender on a stick.  (if you use a blender, like you would in making a frozen drink, remember to leave little opening at the top open cover it with a cloth and hold down the lid.  With hot liquid inside it will explode if you have the lid on without a way for the steam to escape).  Don't get nervous! 

Now put the gravy into a sauce pan and boil down.  If you want to be a little thicker keep boiling it or mash some flour into some butter, a tablespoon of each, and stir it into the gravy.  Slice and serve with Mash (as we say in Jolly Old England) and a vegetable.  Frozen peas are easy Mya!

Happy New Year Everyone

Ok so its time to start your new years resolution with a light and healthy meal.  Lets start with a delicious Asian Turkey Burger shall we?

This low calorie and high impact and flavorful delight is sure to please. Very easy to prepare, these Turkey burgers really spice up your dinner plate. Serve with roasted Brussels Sprouts and a brown rice made with a chicken stock for a quick meal that your entire family will enjoy.

Miranda's Asian Turkey Burgers

1 lb ground turkey

1/4 cup minced onion

3 tablespoons parsley

2 tablespoons Worcester sauce

2 tablespoons minced green peppers

1 tablespoons soy sauce

1 tablespoons grated fresh ginger

1/4 teaspoons pepper

2 cloves garlic, minced

Mix everything together and either pan fry or grill on the George Foreman.  Another quick and delicious little trick from Miranda's Table to you !