Vanilla-Bean Paste

I have received many emails from people asking me, what is Vanilla-Bean Paste and where do I get it?  Vanilla-Bean Paste is pure vanilla with natural vanilla bean seeds in a unique, convenient, paste form that adds a gourmet appearance to any recipe.  I love to use it in any recipe where I would notice the vanilla bean seeds in the food, whipped cream, sugar cookies, cinnamon rolls, ice cream, white chocolate martini, the list goes on.  You use it one for one in replacement of vanilla in any recipe.  You can buy a 1-quart bottle from me for $35 (a 4-oz. jar in the store will set you back $14), you can also buy regular vanilla from me in 1-quart bottles for $27, including shipping.  Contact me at ross@kon-tent.com to place your order.

Spice Rack

For those of you that enjoy going over the top, here is a day to feel in good company. I have owned this notorious spice rack for several years (they used to cost an arm and leg, and are now no longer available). I have filled it with spices from Dean and Deluca, all with fantastic labels and placed alphabetically (small tins first, then larger ones on the bottom). The spices range from the usual, i.e. nutmeg, mustard powder, dill and paprika to some unusual ones that I have used only occasionally like nigella which is used in India and the Middle East as a spice and condiment, pasilla powder which is used in Mexican cooking as it gives a bit of heat to sauces, salsa, stews and soups, and lastly ground fenugreek which lends the taste of burnt maple, sweet yet bitter with a hint of celery. I also have six different kinds of peppercorns depending on what my recipe calls for (black, four-pepper blend, green, pink, hot red, tellicherry and white). I also have black and white truffle powder which lends and earthy flavor to pasta dishes and sauces. Lastly, when I am in a pinch, I have the old standard of dried sage, thyme, rosemary, mint, etc. All in all, there are 70 tins to please any cooks wild imagination. I know I have never been without a spice in all the years I have owned it. For me, this is the kind of kontent I like to keep my life filled with.

Fine Herbes - [FEEN - ehrb]

A common fines herbes blend includes tarragon, chervil, parsley and chives. Other herbs such as coriander, thyme, marjoram, basil and dill may be used as well. The herbs are minced very fine, so that they will be almost invisible in the final dish. Fines herbes are also typically added at the very end of the cooking process, as they will lose potency as they are heated.

A wide range of French dishes call for fines herbes. Since different cooks have different definitions of “fines herbes,” when using a cookbook it is an excellent idea to read the section on seasonings carefully. Many cooks will give a general recipe for fines herbes to work with, including individual additions in the relevant recipes. Because fines herbes can be used in everything from omelets to roast meats, one can imagine that they vary widely.

Since the herbs are used fresh, they impart a fresh, garden flavor to the finished dish. They also tend to have a small hint of bitterness, which often complements the layers of flavor in the food. As the herbs are diced so finely, they are almost smelled rather than tasted, suffusing a dish with flavor rather than appearing in chunks. The fine cut of the herbs also ensures even distribution, so that diners do not encounter a sudden change in seasoning.

Cream of Tartar

Have you ever wondered what Cream of Tartar is? Well, Cream of Tartar is used in cooking mainly as a substitute for baking powder. Baking powder is mainly a combination of cream of Tartar and Baking soda. You can use as a substitute for Baking powder 1/4 teaspoon of baking soda plus 1/2 teaspoon of cream of tartar. Cream of Tartar is also used to give a creamier texture to sugary things, like candy and frosting - as well as to stabilize and increase volume in meringue. Cream of Tartar has an indefinite shelf life if kept tightly closed and stored away from heat.

An interesting fact about cream of Tartar is that it is actually tartaric acid. Tartaric acid is a brownish-red acid powder that is precipitated onto the walls of casks used to age wine. When refined into a white acid powder, ‘cream of tartar’ is created. McCormick & Company obtains its supply of Cream of Tartar from Italy, where very small people crawl through the very small holes in open wine casks to scrape out the residue left after the wine has been fermented and drained out.

Upcoming Spice Classes

I thought it would be a great idea to do a series of classes this year centered around spices. We all have spices sitting in your cupboards that we should get more mileage out, especially since spices should only be kept no longer than a year before being replenished. I have a large spice collection which I covered in an earlier article and I thought it would be fun to taste food centered around a particular spice and wanted you to join me as well.