Changing Recipes

In a previous post I listed some resources for substitutions in recipes. I would add that any recipe can be adapted to your pallet or needs.  So how do you do that?  First we all have some spices that we like or dislike.  If you find a recipe that has a spice that you are not wild about then omit it. The hard part is finding the spice or flavor that you use to replace it.  Lemon usually works well with almost anything savory or sweet. Remember the zest has the most oil and therefore the most intense flavor. The juice will add more acid.  Here are some additions to try on old standard that will not change the results but just add a little background flavor.

Chocolate Chip cookies - try about 1/2 of teaspoon of good Cinnamon.  It is just enough to add a little something different.

Chocolate Frosting - add a little coffee. You can add espresso powder or even some left over coffee from the morning.

Cottage Fries - I add a small amount of cumin. This can be a very overpowering spice but a dash will add a great aromatic essence and a little heat.  I also use a dash of chili powder.

Taco Meat  if you use a mix, try adding a can of diced tomatoes instead of the water that  is called for on the envelope. It makes the mix moist and adds a depth of flavor.

So try something new. It's not world peace but you might just find something great.

Browning Meat

A reader asked me the other day why I am always talking about browned meat. "What is the big deal" She said.  Well then I knew it was time to let you all know what happens when you brown meat and why it makes a difference.  So here are the facts.

When you are ready to brown meat let's say a pot roast for example.  First make the sure the pan is hot and the meat is dry.  (Wet meat will only  steam -that is opposite of brown!) Salt and pepper the meat on the side going down, put your oil in the pan ,if it smokes that is okay just make sure the pan is hot.  Put your meat in and listed for the sizzle!  Now here is the tricky part - do not turn it over too soon.  When the meat has seared you will be able to turn it over very easily.  When you do you should see a golden brown  crust on your meat.  Of course you will have seasoned the other side before you put it down.  As the meat sears, the juices that come out start to caramelize and turn dark brown.  This forms the base of flavor for your gravy or sauces.  If you do not have that, then they will be lacking in flavor.  So remember my mantra  "Browned Food Tastes Better!" 

Also remember as you build your dish you are also building flavor. Do not over salt but if you leave the salt out completely and do not replace it with other flavors, your gravy or sauce will be bland. So always Brown your food. You will like the results.

Good news!

The Cookbook has been approved for Apple, Sony and all EBook formats.  Look for it soon on a web source close to you.