Cooking with spice mixes, pastes and sauces
Шрифт:
Marjoram pairing:
Fruits and vegetables: apricot, artichoke, eggplant, broccoli, cherry, green peas, greens and lettuce (especially spinach), zucchini, cabbage, potatoes, corn, carrots, cucumbers, bell pepper, tomato, beetroot, asparagus, pumpkin, citrus, chives, apple.
Protein product: lamb, beef and veal, wild game (especially rabbit), legumes (especially peas, beans), sausages, seafood (especially oysters), poultry (chicken, duck), fish (especially halibut, tuna), pork, cheeses (especially goat, mozzarella), eggs.
Other foods: broths and soups, mushrooms (especially wild ones), pasta, vegetable oil (olive, peanut), butter, various kinds of minced meat, juice (lemon), tomato sauces.
Seasonings and spices: basil, bay leaf, onion, nutmeg, mint, oregano, black pepper, parsley, rosemary, celery, thyme, savory, garlic, sage.
Cuisines and dishes: Middle Eastern cuisine, Italian cuisine, risotto, North American cuisine, North African cuisine, Mediterranean cuisine, French cuisine.
MINT
Mint flavor can be described as refreshing, pleasantly-tart, with notes of lemon, sweet-spicy, with fresh cool aftertaste. Mint is a good supplement to almost all meat dishes (pork, chicken, lamb, veal), vegetable dishes, fruits, desserts, stews, soups, salads and beverages. Mint accentuates well fried poultry dishes and fish. Although there are plenty of varieties of this herb, chefs usually divide it into two of the most popular types in cooking: classic mint and peppermint. This refreshing herb is great not only in dry combinations, but also in pastes and sauces.
Mint pairing:
Fruits and vegetables: pineapple, watermelon, eggplant, melon, green onion, zucchini, potato, strawberry, leek, raspberry, carrot, cucumber, bell pepper, tomato, pumpkin, citrus, apple.
Protein product: lamb, beef and veal, wild game, legumes (beans, peas, rice, lentils), yogurt, milk, seafood, nuts, poultry (chicken, duck), fish, pork, cheese (especially feta).
Other foods: broths and soups, yogurt, lemon juice, beverages (including tea), vegetable oil (olive), fish sauce, sugar, vinegar, chocolate.
Seasonings and spices: basil, cloves, cumin, ginger, cardamom, cilantro, coriander, cinnamon, onion, marjoram, oregano, fenugreek, paprika, chili, black pepper, parsley, sumac, thyme, dill, fennel, garlic.
Cuisines and dishes: Afghan cuisine, Middle Eastern cuisine, Vietnamese cuisine, Greek cuisine, Indian cuisine, Moroccan cuisine, Tabbouleh salad, North African cuisine, Mediterranean cuisine, Thai cuisine, Turkish cuisine, chutneys.
MUSTARD
Mustard, unlike most of spices, virtually does not have a flavor. Its aromatic qualities begin to activate when it gets into contact with various liquids. This is why it is often added at the very beginning of cooking process, before all other seasonings and spices. Mustard will easily buck up your dish and add spicy flavors to sauces and spicy combinations. Brown and black mustard seeds are replaceable as opposed to yellow seeds. Mustard seeds supplement all other spices in such mixes as panch phoron, curry, sambar masala and ras-el-hanout.
Mustard pairing:
Fruits and vegetables: avocado, cabbage (including sauerkraut), potatoes, leeks, carrots, cucumbers, bell pepper, tomato, radish, beetroot, asparagus, apple.
Protein product: lamb, beef (including charbroiled/grilled), wild game (rabbit), legumes (especially peas, beans, lentils, buckwheat, rice), sausages, smoked products (meat, fish), seafood (especially crab, mussels), nuts (walnuts), poultry (especially chicken), fish (especially salmon), pork, cheeses (especially blue cheese, cheddar, Gruy`ere), eggs.
Other foods: mushrooms, gingerbread, honey, beverages, vegetable oil (including olive oil), soy sauce, juice (lemon), vinegar, bread.
Seasonings and spices: anise, star anise, clove, cumin, ginger, cardamom, cilantro, coriander, cinnamon, turmeric, bay leaf, onion, nutmeg, mint, oregano, fenugreek, paprika, peppers (black pepper, allspice, chili), parsley, celery, sumac, dill, fennel, garlic, tarragon.
Cuisines and dishes: Indian cuisine, Irish cuisine, Italian cuisine, German cuisine, Scandinavian cuisine, steaks, French cuisine.
NUTMEG
Never buy ground nutmeg to replace the whole one. It is better to buy a special nutmeg grater and grate the nut with it as ground nutmeg loses its flavor in the shortest time and becomes flavourless. The whole nutmeg is rich in fresh warm aroma; its flavor has a bitter-sweet balance with clove and wood notes. Nutmeg is a part of most desserts and brings a special accent to many Indian and Middle Eastern mixes such as Kashmiri masala and baharat.
Nutmeg Pairing:
Fruits and vegetables: banana, broccoli, pear, green beans, zucchini, cabbage (including cauliflower), potatoes, corn, carrots, cucumbers, parsnip, peach, tomato, radish, beetroot, pumpkin, spinach, apple.
Protein product: lamb, beef and veal, legumes (peas, semolina, wheat, rice, beans, chickpeas), yoghurt, sausages, chicken, milk, seafood (especially oysters, shrimp), nuts (especially hazelnuts), fish, pork, cream, cheeses (especially creamy), eggs.