"Can you help me learn to use herbs and spices?" That's a question I get a lot, and it came back to me as I was throwing together a new stew recipe this morning. Adding the paprika and coriander I wondered why I used those two spices so rarely. Evidently, there are a lot of other people who use herbs and spices only rarely or are uncomfortable venturing beyond a few basics like basil, cinnamon and oregano.
That of course, is a misfortune that borders on tragic! Herbs and spices are one of the quickest, cheapest and most effective ways to take a meal from ordinary to extraordinary. What's more, they are practically calorie-less! Could you ask for more?
So how do we get ourselves to take that sometimes uncomfortable step into a more interesting herb and spice zone? Begin by just being open to an "herbalish, spicy experience," then be on the lookout for a spark of inspiration.
I get inspired most by fresh herbs. This year, for instance, my garden boasts some lemon balm that I planted on a lark. I recently dared myself to try a nibble--and thank goodness. I quickly became motivated to use its pungently rich lemon flavor in a white bean soup with Swiss chard.
I also get inspired by recipes that call for a new or rarely used flavorings--as with this morning's stew recipe. I would normally default to parsley and thyme for a stew. But Julee Rosso's recipe for Beef Stew with Eggplant (from Great Good Food, p. 487) had me combining coriander and paprika with cinnamon, allspice and cayenne pepper! Who wudda thunk that such a wild combination would make such an intriguingly delicious stew?
Here are a few more ways to instigate an herbalish, spicy experience:
Treat yourself to a small adventure in the bulk section of a health foods store or a spice store. Look at the colors and textures of the herbs and spices. For any that look interesting, open the canister and take a whiff of the fragrance (but not too close and avoid breathing into or near the contents!) See if a couple options don't call out for experimentation. Is there a friend or family member who makes a particular dish you love? No doubt they'd be honored to divulge the herbs and spices that make it sparkle. Check out the herbs and spices of a cuisine you enjoy. Greek, Moroccan, Italian and Indian, for instance, each use a unique set of spices and herbs. Finally, pay attention at restaurants. For any meal you particularly like, don't be bashful querying the chef about the herbs and spices that make it so good.
Once you've settled on one or two options that deserve experimentation, what's next? You've likely seen charts that list all the herbs and spices, along with the kinds of foods they go best with, like this one: http://aidanbrooksspices.blogspot.com/.
While these charts can be a helpful way to get started, I find it more useful to actually find and make a recipe or two from a cookbook or other source that I trust. That's how I learn what foods they work with and how they taste when combined and cooked in a dish.
There's an easy part and the courageous part to this prescription. The easy part lies in finding a recipe. Flip through a couple good cookbooks or do an Internet search. You'll be rewarded with dozens if not hundreds of options.
Now for the courageous part: Taking the plunge. At some point, you just gotta dive in and start swimming, even if you're not quite on par with Michael Phelps. That's what it means to get out of a comfort zone. You take a little risk, but you stand to gain a whole lot. In this case, you stand to gain meals that are a lot more interesting, fun and satisfying. Not a bad payoff.
On the flip side, what's the worst that can happen? You make a dish that you absolutely hate. So you pitch it and order takeout. Not exactly the kind of downside that qualifies for "end of the world" status!
To further put things in perspective, consider this: Years of experience in the kitchen have shown that there is maybe a five percent chance of a disastrous downside occurring. That means there's a 95 percent chance you'll be rewarded with a meal that is delightfully and tantalizingly different. So even though it can be unnerving to step out on a limb and try a new spice, hopefully you'll see it as a reasonable--and worthwhile--risk to take.
Copyright 2008, Culinary Concepts, Inc.
Additions upon request 13 tips and tricks for a successful herb and spice adventure Recipe for White beans and Greens with Lemon Balm
Ready for mealtimes that are manageable? Ready to look at food a new way--with a little joy, fun and delight, maybe? Join Kitchen Coach Mary Collette Rogers for some cooking inspiration, KitchenSmart insights and food for thought--as well as some great recipes and meal ideas: http://everydaygoodeating.wordpress.com/
Also, beginning November 1: Holiday Cooking Tele-Classes. Take them over the phone! No need to dress up or go anywhere, so you've definitely got time for a few new holiday ideas. Make them in your own kitchen, then try them out for dinner. Learn more about Mary Collette's Holiday Cooking Tele-classes: [http://everydaygoodeating.com/page27.html]
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