When I'm feeling adventurous I’ll attempt a recipe that's a bit off the beaten path. Sometimes those recipes require one obscure ingredient I need to scour the grocery shelves to find. Maybe it’s a rare spice or a unique condiment or a weird form of milk (powdered, evaporated, condensed, oh my!). Jackie has a giant container of potato starch I've never seen her use [I bought it for veggie burgers!- jv]. I recently had to track down liquid smoke 💨 for a heart of palm carnitas recipe. The meal tastes fantastic, but then I forget about that ingredient for…forever.
Here’s our request: Go look in your pantry or fridge and find that long-forgotten ingredient. WRITE A COMMENT ⬇️ telling us what you found! Jackie is a swift kitchen improviser, and she'll concoct and recommend a fun use for that particular item.
We’ll return to our first post-Labor Day newsletter next week. Today please enjoy and respond to this thread!
Liquid smoke - I see it in recipes, but it sounds so chemical-laden that I always leave it out. I have recently read it's not the devil I thought, so I think I'll pick some up.
Not the devil, but not every's cup of tea! I like to add a bit into a roasted tomato salsa (perhaps with chipotles for extra smokiness). Also throw some in whatever you're marinating- roasted veggies, meat, tempeh. Mix up some honey, vinegar, minced garlic, a bit of liquid smoke, and some bbqish spices like paprika or mustard.
Zatar - I bought the spice thinking I would use it almost every day in a variety of dishes. We all liked the flavor when we had it in a restaurant but once I had it home, I could not figure out when and where to use it without changing the flavor of the dish so much that my family would not eat what I had prepared.
I looooooove harissa! Is it a paste, or the spice blend? For paste, I like to slather on fish, add some olives, lemon wedges, and cherry tomatoes to the pan, and bake in the oven.For the powder, how about throwing it into some shakshuka? https://sunshineandmicrobes.substack.com/p/saving-your-scraps-can-babies-love
Paste and powder both would be great stirred into humus, or added to carrots before roasting, along with some honey?
It also shouldn't be underestimated as a spread for toast. Sometimes the simple option is the best option.
For tamarind, make some pad thai! As a side dish you can serve a green papaya salad with a dressing made from some tamarind puree, lime juice, sesame oil, garlic, honey, and salt. Also, I don't eat chicken wings, but if I did, I'd eat them with tamarind bbq sauce: https://www.thekitchn.com/tamarind-bbq-sauce-recipe-23177670
I've almost used up my jar of sumac and getting ready to buy another one-- all because of Alison Roman's Sesame Cucumber Salad. It's amazing and I've made it at least 10 times in the past few months. You can find the recipe in her Jun 29th newsletter (I omit the herbs).
Pomegranate molasses is one of my favorite ingredients! I love it in Georgian cuisine like lobio, a sort of kidney bean hummus: https://www.196flavors.com/georgia-lobio/
How about Major Greys Chutney. I made Coronation Chicken with it in the past but would like to try a new recipe using it. But Coronation Chicken is so delicious, maybe should just make that again.
Yum Coronation Chicken!! But for something simpler, you could make yourself the classic british cheese and chutney sandwich! Just load some nice crusty bread with sharp cheddar, fresh tomatoes, and spread on the chutney. Add in pickled onions and arugula if you want to make it fancy. Or turn the whole thing into a grilled cheese!
Liquid Smoke is definitely a love it or hate it ingredient. I like to add a bit into a roasted tomato salsa (perhaps with chipotles for extra smokiness). Also throw some in whatever you're marinating- roasted veggies, meat, tempeh. Mix up some honey, vinegar, minced garlic, a bit of liquid smoke, and some bbqish spices like paprika or mustard.
Liquid smoke - I see it in recipes, but it sounds so chemical-laden that I always leave it out. I have recently read it's not the devil I thought, so I think I'll pick some up.
Not the devil, but not every's cup of tea! I like to add a bit into a roasted tomato salsa (perhaps with chipotles for extra smokiness). Also throw some in whatever you're marinating- roasted veggies, meat, tempeh. Mix up some honey, vinegar, minced garlic, a bit of liquid smoke, and some bbqish spices like paprika or mustard.
Zatar - I bought the spice thinking I would use it almost every day in a variety of dishes. We all liked the flavor when we had it in a restaurant but once I had it home, I could not figure out when and where to use it without changing the flavor of the dish so much that my family would not eat what I had prepared.
Harissa. I can't even remember the original recipe I bought it for!
I looooooove harissa! Is it a paste, or the spice blend? For paste, I like to slather on fish, add some olives, lemon wedges, and cherry tomatoes to the pan, and bake in the oven.For the powder, how about throwing it into some shakshuka? https://sunshineandmicrobes.substack.com/p/saving-your-scraps-can-babies-love
Paste and powder both would be great stirred into humus, or added to carrots before roasting, along with some honey?
Thank you! All of that sounds great. I have the paste and will try it with hummus today!
Harissa paste (mine even has rose in it) is fantastic on pizza - spread thin though unless you like it really spicy!
I just found a jar of tamarind puree and one of apple butter.
How about apple butter crumble bars? You could use this recipes at the base, but instead of the berries, just load on some apple butter! https://sunshineandmicrobes.substack.com/p/20-food-experiences-for-2020-netflix
It also shouldn't be underestimated as a spread for toast. Sometimes the simple option is the best option.
For tamarind, make some pad thai! As a side dish you can serve a green papaya salad with a dressing made from some tamarind puree, lime juice, sesame oil, garlic, honey, and salt. Also, I don't eat chicken wings, but if I did, I'd eat them with tamarind bbq sauce: https://www.thekitchn.com/tamarind-bbq-sauce-recipe-23177670
1) juniper berries (something not gin!) 2) sumac
Juniper berries: It's a sign! You need to make sauerkraut! The traditional German spice combo is caraway seeds, juniper berries, and mustard seeds. I've got a recipe here: https://sunshineandmicrobes.substack.com/p/small-joys-a-cosmo-with-the-contessa
for sumac, of course you should make your own za'atar and put it on everything. There are a bunch of recipes but this one looks nice: https://www.feastingathome.com/zaatar-spice-recipe/
I also like sumac as a little finisher to add tang. Sprinkle on top of fresh tomatoes or over roasted peaches!
Thanks, Jackie! Rick will be thrilled. He LOVES sauerkraut and za'atar is his new favorite spice. Perfect! You're the best.
yay! Also, for Rick, za'atar sauerkraut is one of my favorite ferments! great with sliced onions and apples along with the cabbage
I've almost used up my jar of sumac and getting ready to buy another one-- all because of Alison Roman's Sesame Cucumber Salad. It's amazing and I've made it at least 10 times in the past few months. You can find the recipe in her Jun 29th newsletter (I omit the herbs).
Dried enoki mushrooms & pomegranate molasses. If I could just figure out some way to use them together!
Pomegranate molasses is one of my favorite ingredients! I love it in Georgian cuisine like lobio, a sort of kidney bean hummus: https://www.196flavors.com/georgia-lobio/
Or if you eat chicken: https://cooking.nytimes.com/recipes/11849-georgian-chicken-in-pomegranate-and-tamarind-sauce
I would through the mushrooms in a stock. Or many make yourself some fancy homemade ramen! This recipe doesn't call for mushrooms in the stock, but they'll only make it better! https://japan.recipetineats.com/home-made-ramen-soup-recipe/
How about Major Greys Chutney. I made Coronation Chicken with it in the past but would like to try a new recipe using it. But Coronation Chicken is so delicious, maybe should just make that again.
Yum Coronation Chicken!! But for something simpler, you could make yourself the classic british cheese and chutney sandwich! Just load some nice crusty bread with sharp cheddar, fresh tomatoes, and spread on the chutney. Add in pickled onions and arugula if you want to make it fancy. Or turn the whole thing into a grilled cheese!
I’ve got an unopened jar of Liquid Smoke that has sat in my spice cabinet for at least 18 months.
Liquid Smoke is definitely a love it or hate it ingredient. I like to add a bit into a roasted tomato salsa (perhaps with chipotles for extra smokiness). Also throw some in whatever you're marinating- roasted veggies, meat, tempeh. Mix up some honey, vinegar, minced garlic, a bit of liquid smoke, and some bbqish spices like paprika or mustard.
I second that
sumac!
Make your own za'atar! https://www.feastingathome.com/zaatar-spice-recipe/
But also, how about a roasted chicken rubbed with sumac, honey, and garlic?