The Charmed Kitchen: Cooking with Herbs & Spices

The Charmed Kitchen: Cooking with Herbs & Spices

Language: English

Pages: 422

ISBN: 162613054X

Format: PDF / Kindle (mobi) / ePub


The Charmed Kitchen brings you into the world of cooking with herbs and spices. The book includes a lot of recipes for making your own herb and spice blends and plenty of info on pairing herbs and spices with specific foods. The Charmed Kitchen makes cooking with herbs and spices a welcoming and easy way to take your food from ordinary to extraordinary.

Coconut: The Complete Guide to the World's Most Versatile Superfood (Superfood Series)

Entice With Spice: Easy Indian Recipes for Busy People

Holiday Cakes and Cupcakes: 45 Fondant Designs for Year-Round Celebrations

Dirt Candy: A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant

The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude

The Country Cooking of France

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

flat, using a kitchen mallet. Salt and pepper the meat, and cover it with the stuffing, leaving �-inch around the border. Roll up the meat with the grain, jellyroll style. When rolled, secure with string about every 2-3 inches. Heat oil in Dutch oven. Add the meat and brown on all sides. Add broth and bay leaf and simmer, covered, until meat is tender, about 1½ hours. To serve, remove from broth, cut off and discard strings, and slice into 1-inch slices. Makes 6-8 servings. Goes well with rice.

lightly browned. Add the chicken, stock, rice, and tomatoes. Simmer, covered, until the rice is about cooked, 15 minutes for white rice, and about 40 minutes for brown. Add the Creole seasoning, shrimp, and beans. Cook, covered, 10 minutes. Add the peas, salt, if desired, mussels, herbs, and red pepper, simmering 5 minutes more, or until the mussels are opened. Discard any unopened shells. Spoon Jambalaya onto a large serving platter, or into individual bowls. Serves 8. Š Grilled Swordfish 4

(Even if they aren't completely frozen, this method will work as long as they have hardened.) Scrape the herbs off the tray, into a large bowl. Working quickly, before they soften, crumble any lumps with your hands. The finer the mixture, the easier it will be to use later. Place this crumbled mixture in a freezer bag or container, and store in the freezer. When you wish to brew tea, just scoop out the amount of fresh herbs you need. The advantage of freezer storage is that some tea herbs, such

oven and cool. Š Chill before serving. Purée blueberries, and pour some on plates. Invert the custard onto plates. Makes 4 servings. Š Green Tomato Pie There are a number of variations of this pie floating around. It is a great way to use tomatoes that are picked green when autumn's first frost is expected. Š 2 (9-inch) pastry crusts 4 c. quartered green tomatoes 1 c. sugar � c. brown sugar � c. flour 2 t. lemon zest 1 t. cinnamon � t. fresh ground ginger � t. fresh ground nutmeg

c. fresh chopped sorrel leaves, 1 T. fresh chopped parsley, dash of cayenne pepper. This is good with fish and chicken dishes, or as a topping for a baked potato. Tarragon: 1-2 T. fresh minced tarragon leaves, 1 clove garlic minced, 1 t. honey. Tarragon enhances the flavor of meats and poultry, and tastes great with grilled foods. Marjoram: 2-3 T. fresh chopped marjoram, 1 T. chopped parsley. This version is good with meat, especially sausages and burgers Italian: Use 2 T. Italian Seasoning

Download sample

Download