Enhancing our dishes with more flavor, heat, and zest
by Bobbie Ames | Food & Entertainment Editor
Preserved Lemons
What are they? Commonly found in Middle Eastern and Moroccan dishes, preserved lemons are whole lemons that have been stored in a brine made of salt and their own juices. Over time, they develop a rich, mellow lemon flavor. While both the pulp and the rind can be used, the peel is particularly prized. In recipes requiring preserved lemon, using grated fresh lemon zest may not achieve the same results. They are easy to prepare and can be kept for months or even years in your refrigerator.
How can I use them? Preserved lemons impart a robust citrus flavor. They pair wonderfully with roasted broccoli, Brussels sprouts, or sautéed greens. Incorporate them into salad dressings and marinades, or mix them into dishes like steamed clams or mussels, or as a topping for various fish preparations.
Panko Bread Crumbs
What are they? Panko crumbs are traditional in Japanese cuisine and provide a delightful crunchy texture. They are widely available in supermarkets.
How can I use them? Panko adds both texture and flavor to any recipe. Combine them with melted butter, garlic, salt, pepper, and fresh herbs for a delicious topping on chicken or fish. You can also mix in some parmesan cheese and sprinkle over roasted asparagus or other vegetables for a tasty enhancement.
Nonfat Greek Yogurt
What is it? This is a thick and creamy yogurt that can be transformed into a savory or sweet sauce, dip, or spread.
How can I use it? Blend a mix of herbs, olives, roasted peppers, or capers in a food processor, then combine them with Greek yogurt. Season to taste with salt and pepper. This mixture can be baked onto fish or chicken or added to meats after cooking. For a flavorful dip, combine dill and lemon zest with the yogurt for roasted shrimp. Alternatively, mix in cucumber, mint, and basil to create a delightful sauce for Mediterranean lamb chops.
Coarse Sea Salt
What is it? Harvested from the sea, coarse sea salt has larger grains compared to standard table salt, providing a more pronounced taste. It is a vital spice for any kitchen!
How can I use it? Coarse sea salt is perfect as a finishing touch. Sprinkle it over red meats after they’ve rested and right before serving. It can also amplify sweetness; a sprinkle on homemade chocolate chip cookies before baking can enhance the flavor. For a unique appetizer, slice Granny Smith apples, drizzle with organic honey, sprinkle with fresh thyme and coarse sea salt.
Sriracha Sauce
What is it? Sriracha is a popular Thai condiment made from a blend of chili peppers, distilled vinegar, garlic, sugar, and salt.
How can I use it? Mix Sriracha with butter to create a spicy spread. It can also be a great addition to Bloody Marys and soups for added heat. Incorporate it with eggs – whether scrambled, fried, or in deviled variations – for a fiery kick.
Nut, Seed, and Vegetable Oils
What are they? Examples include hazelnut oil, pumpkin seed oil, and avocado oil. These distinct oils are readily available in stores and contribute a rich depth of flavor to dishes.
How can I use them? Combine hazelnut oil with lemon juice, salt, and pepper for a flavorful salad dressing over baby spinach, goat cheese, and toasted nuts. Pumpkin seed oil pairs beautifully with roasted potatoes, squash, and cauliflower (add ground curry for an exotic twist). A mix of avocado oil, salt, fresh lime, and a hint of cayenne pepper can enhance the taste of fish tacos.
Black Pepper
What is it? Black pepper consists of the dried berries from a climbing vine, commonly cultivated in warm, moist environments. It ranks among the most widely used spices globally, enhancing various flavors with its distinctive pungency and heat. It can truly elevate dishes when used creatively.
How can I use it? Ground black pepper is delightful on strawberries or cantaloupe, boosting their flavor. Sprinkling it on cherry jam tarts adds an unexpected zing. Try it on grilled peaches to complete a memorable dish.
Shallots
What are they? Shallots are part of the Allium family, resembling onions but having a milder and sweeter flavor. They introduce a touch of sharpness without the intense bite of onions.
How can I use it? Shallots are essential in classic French sauces and vinaigrettes. They complement meats, game, and fish wonderfully. Sauté them in butter until translucent and toss into steamed vegetables for a subtle yet sophisticated finish.
New cooks often hesitate to season enough, so don’t shy away – just remember to taste as you go.
Have you tried these ingredients? Do you have your own favorite flavor enhancers? Share your thoughts with me at bobbie@Rodrigosaffiliates.com. I’d love to hear from you!
