History on Spaghetti with Tomato Sauce
Some history on Spaghetti with Tomato Sauce, and how to use the Italian Supper Blend.
Italian cuisine makes the top of the list when it comes to some of the most sought after dishes in the world. There are several Italian dishes you can try out, but until your taste buds touch the magic that spaghetti with tomato sauce offers, then you haven’t experienced the best of Italian dishes yet. Almost everyone that has had a taste of this fantastic Italian dish will always want more. Here is what you need to know about the origin of your favorite Italian dish.
History of Spaghetti with Tomato Sauce
The tomato sauce and spaghetti dish date back to the 1800s when the natives of Naples, Italy, first used its recipe. One fact about tomatoes in Italy is that they were first introduced to Italy by the Spanish between the 16th and 17th centuries. Still, before the Neapolitans began embracing them, most Italians considered tomatoes poisonous. The common use for tomatoes, therefore, was for decorative purposes. After the 1800s, tomatoes became more common, and they were used with various dishes. In 1837 a recipe on tomatoes and spaghetti was published hence making this fantastic item an official Italian dish.
Tips for Preparing the dish
Tips for Preparing the dishThe best tomatoes to use in preparing spaghetti with tomato sauce are organic date tomatoes. However, other tomatoes can be used, but the rule of thumb is that the tomatoes have to be flavorful, have a deep red color, and be ripe. To have the best result with your tomato sauce’s taste, always use our Italian supper seasoning in the sauce. If you want to make it easy, just get canned tomato sauce and sprinkle our seasoning in it.
The way to make this dish can be prepared in two different ways, hence giving the users the freedom of choice on which method they want to follow. First, you can choose to have your spaghetti cook entirely in the sauce. That’s right, no boiling water. Secondly, you can choose to subdivide the required cooking time into two, then proceed to cook the spaghetti halfway in boiling water and then finish cooking in the sauce. While most chefs prefer the second method of preparation, the one guarantee you have is that this dish is world-class and you are destined to enjoy it.
Herbes de Provence, Aromatic and Delicious
A familiar blend used by cooks in French food
Herbes de Provence is a aromatic and familiar herb blend used in French and Mediterranean cuisine. It is traditionally used to flavor grilled meats, fish, stews, and soups. Its name is borrowed from the Provence region in France, where this herb blend is believed to have originated. And, because the Provence region is also known for its many lavender fields, lavender is often associated with Herbes de Provence, particularly in the United States. However, in French food, lavender is not a necessary component of this blend.
Common Ingredients in Herbes de Provence
The following herbs are frequently found in commercial blends of Herbes de Provence:
- Oregano
- Basil
- Marjoram
- Fennel
- Chervil
- Thyme
- Rosemary
Some blends may also include:
- Lavender (more frequently used in the U.S.)
- Summer Savory
- Bay Leaves
- Dill
French cooks are known for their expertise in cooking with herbs. They carefully select the ingredient notes chosen for their Herbes de Provence blends, depending on the meat, stew, or soup to be prepared. Traditional French food is especially delicious because of its enticing, skillful use of herbs.
Methods of Use
Certain rules need to be observed when cooking with herbs. Some factors to consider include:
- Depth of Flavor
- Cooking Method
- Recipe ingredients
Herbes de Provence provides complex depth of flavor, and so should be added prior to grilling or stewing to lend its flavor to the ingredients. A common technique is to marinate the meat or fish prior to grilling with a combination of oil and Herbes de Provence. This will deeply imbue the flavors of the herbs into the prepared meal. Herbes de Provence can be added to the base of a stew or soup at the same time stock is added to a recipe. A small cheesecloth, gauze, or organza pouch can be used to contain the herbs for easy removal at the end of cooking.
Consideration should be given to amount of Herbes de Provence when using pressure cooking or crockpot methods. Typically recipes would require a lesser amount of herb to produce the same herbal flavor notes given more intense heat or cooking time.
Specific herbal notes should complement the dish you are preparing when cooking with herbs. For example, marjoram and rosemary are especially delicious with lamb, while summer savory accents fish. Aromatic herbal notes are deliciously highlighted in an Herbes de Provence blend.
See our Herbes de Provence.
Chinese Five Spice Powder
What is Chinese Five Spice powder?
Mainly used in the red-cooking technique, Chinese Five Spice Powder is a traditional spice used in many Chinese dishes. The spice is sold-year round and considered “the best-known Chinese spice mixture” that combines the five following spices to balance the yin and yang.
The five-spice powder is a blend of ground spices shown as a brown powder. These spices generally include cinnamon, cloves, star anise, Szechuan peppercorns, and either fennel seed or ginger. In Chinese cooking, the spice blend is used for flavoring, braising roasted meat, fish, and poultry dishes. The five-spice blend can also be utilized in numerous marinades or rubs.
Where did the Five Spice powder originate from?
The Five Spice Powder was used as a traditional medicine to balance a person’s yin and yang. The number five associates with healing properties in Chinese Culture. This ideology has been implemented both in the Chinese and Taiwanese cultures and has also considered in other cultures in Asia.
In the world of cooking, the number five brings balance to the dish’s properties. This includes the taste and texture to balance the yin and the yang.
What is the Taste of Chinese Five Spice Powder?
The flavor of this spice is described as having a distinct licorice-like flavor due to the star anise. It also has a sweet/warm flavor from cinnamon and fennel. The cloves add a sensation of cooling in the mouth while the Schezuan peppercorns add a kick to the spice.
Each ingredient in the blend has its part to play and especially in more detail.
The Cinnamon is the “sweet” part of the blend. Unlike sugar, the cinnamon has a hint of spice to it. Many five-spice blends in the Chinese Cuisines do call for cinnamon or cassia which is a cousin to cinnamon.
The Schezuan peppercorn part of the blend is not a spice. It’s a berry that’s a reddish-brown that comes from the ash bush. It’s the fiery part of the blend that gives it the right kick for many traditional Chinese dishes.
The Ground Cloves of the blend has a sweet flavor. Star Annise is another component but it isn’t as sweet. Fennel is another sweet component, except for not having the licorice-tasting component.
Try the Chinese Five Spice
Usually, when using the five-spice blend in different dishes, it is used sparingly due to the strong flavoring/spices it contains. One example of it being used in a traditional Chinese dish would be the five flower pork. This is a traditional dish using pork belly, marinating it in the five-spice blend, then steaming it along with other vegetables and seasonings.
Try our blend here.
Grilling the Perfect Steak Using Our Spice Blends
Ways of Grilling the Perfect Steak
Typically, during the summer season, the grill comes on and people spend more time outside. Grilling steak is one of American’s favorite summer things to do. No one wants a bland steak, they want a juicy flavorful steak. May we suggest seasoning it with our Montreal Steak Spice to blow your tastebuds away. Read on for ideas on how to up your grilling game to make the most perfect tasting seasoned steak.
Selecting the Steak
Make sure that you consider the cuts of your steak. It is vital to select the best steak for the perfect marinade. Understand that there are various cuts of steak that are best for grilling. Some come with bones while others do not. Below are some of the cuts of steak:
• Tenderloin or Filet. This cut has no bones and is the most tender as well as the most expensive.
• Sirloin. This is usually a big cut of steak and can either have bones or not.
• New York. Usually have no bones and have excellent beef flavor.
• Porterhouse and T-bone. Have huge bones and are best for grilling.
Season the Steak
You have chosen your steak, brought it home, now is the time to marinate it to be prepared for the grill. While some people just like the simplicity of salt and pepper to marinate the steak, our Montreal Steak Spice will delight your palate. We use the freshest spices for the boldest flavors. This blend of Montreal Steak Spice usually includes ingredients such as pepper, salt, coriander, dill, mustard seeds, dehydrated garlic and onions, red pepper flakes, rosemary, thyme, paprika, and caraway seeds. Rub it into the steak on all sides and let it sit for about an hour at room temperature before putting it on the grill.
Tips for Grilling the and adding the Perfect Marinade
• First, turn on your grill. Make it hot as you can. Perfect heat gives the meat color and that color enhances the flavors.
• Secondly, spray the grill with oil a bit. This ensures that it does not stick. Then put your steak on the grill.
• After doing that leave your steak alone. Ensure that you are not poking or flattening it. You will turn it just once with tongs.
• Then time your steak right. Depending on your cut of steak and how you like it, cook your steak for about three to four minutes on each side. You can also use a thermometer where the rare ranges at 125 degrees, medium-rare is around 130 degrees, medium is about 135, medium-well is 140 while well done is above 140 degrees.
• Finally, take your perfectly seasoned and grilled steak off from the grill. Once you do that allow it to cool for about 10 minutes before enjoying it.
Happy Grilling!
Japanese curry, also known as Kare Raisu, simple and delicious!
What is Kare Raisu, also known as Japanese Curry?
Although it may be unexpected to find curry on a Japanese menu, kare raisu, a thick and hearty stew, is actually one of the most popular entrees in the country. It was in the mid-1800s that the British introduced curry to Japan, finding it themselves in the former British colony of India. If you enjoy curry, it is easy to see why this Japanese comfort food is so well liked.
Like in any other curry, the heat level of kare raisu can be tailored to your particular tastes. It is a nice robust curry that can have any combination of delicious ingredients, so it can also be made to suit any occasion. While a commercially available ‘curry powder’ is available in Japanese grocery stores, more adventurous home chefs prefer to mix their own blend of spices.
If you have decided that you want to make this dish at home, know that this Japanese comfort food can be easily customized to your palette, and can use any ingredients you might have. It generally contains a multitude of vegetables and your meat of choice is served over rice. The rice serves to soak up the gravy and was crucial in past ages to fill a person’s belly. We are giving you a recipe for a very basic style of this stew, using the ever-popular chicken. It is worthwhile to note that a single package of curry tablets from the grocery store will generally make one pot of the stew. However, it can be used for a lot of different recipes.
Kare Raisu
– 1 lb. boneless skinless chicken breasts, chopped into bite-size pieces.
– 2 chopped carrots.
– 2 chopped potatoes
– 1 chopped onion
– 2 cups water
– 2-3 tablespoons Kare Raisu blend
Instructions:
1. Saute meat and vegetables over medium heat for 5-7 minutes, or until soft.
2. Pour in water.
3. Bring to a boil then remove the pan from heat and add curry, stirring constantly with a spoon.
4. Let sit for 5 minutes to thicken.
5. Serve over white rice, garnished with minced shallots, parsley or crunchy radish.
Our Kare Raisu is some of the best flavors you will ever taste.
Berbere, the Ethiopian Spice Blend
Have you Tried Berbere?
Berbere is an Ethiopian spice blend you should try!
This spice blend is a tradition originating from Ethiopia. The name “berbere” comes from the Berber people associated with the region in Northern Africa where Ethiopia resides. Berbere serves as the backbone of Ethiopian cooking and may be found in nearly every kitchen there. This classic spice is also used in the national dish of Ethiopia called “Doro wat,” a type of stew using chicken, and “Siga wat” using beef as the primary ingredient. 
Berbere has a very spicy profile with a wholesome blend of spices herbs, and so on. One unique thing about this spice is that no two mixes are the same. That’s right, the flavor and consistency of Berbere can vary widely depending on where in Ethiopia you are and which family is cooking. That’s largely due in part because different regions have more restricted access and must use alternative ingredients while others may be less restricted.
Berbere is also used to add flavor to a wide variety of foods from meat, to vegetables and even legumes. This complex spice typically denotes a spicy, sweet, and citrus profile, which leads to a highly unique and interesting flavor combination. Many households also combine the spice with red wine and oil, which produces a paste known as “awaze.” This paste is then served as ketchup like a condiment, which is used to dip other foods into.
What is berbere?
With the background out of the way, you’re probably wondering, what is berbere? Berbere is made from a wide range of ingredients ranging from over a dozen herbs, spices, and blends. Most commonly, however, the blend consists of chili peppers, fenugreek, ginger, allspice, cumin, cloves, cinnamon, cardamom, and lesser-known varieties like long pepper and ajwain. All of this complexity leads to a flavor that is spicy yet tolerable. The heat of this spice is somewhat evened out by the sweetness of the cinnamon and citrusy flavors. So, you can expect a spicy, sweet, and earthy taste overall.
Berbere is most commonly cooked into sauteed onions at the start of the cooking process. This helps release the flavor profile into the onions. However, you can also put dashes of this spice over the meat like fish or even fresh fruit. If you opt to make the awaze, then it can be used as a dipping sauce as well. Dig in and enjoy!
See our blend here.
Do it Yourself Seasoning Blends
DIY Seasoning blends
One of the most popular trends being followed today is the trend toward healthier eating. Most people are trying to avoid unhealthy foods and seasonings that have additives and other harmful ingredients. A better way to accomplish the use of healthy seasonings is by making the blends yourself. You can add a combination of your favorite spice blends together for a do it yourself seasoning that is nutritionally better for the body. Some easy do it yourself seasonings include what you prefer, and like in your food.
Make a list
To start with your do it yourself seasoning blends, shop for your favorite spices. Get enough to make at least five different blends. You can either grow fresh herbs and spices in your garden or purchase them fresh from your favorite market. You can allow them to dry, or use them fresh. They will eventually dry on their own. Decide what spices will blend well together, and give you the flavor that you want.
Set up mixing materials
Get out the bowls, measuring spoons, and the containers to be used. Mason jars in various sizes are ideal for this project. This is something that the kids can help with. It will give them an opportunity to use their math skills. Once the spices have been blended, put them into containers and label. The herbs will sometimes clump together once they sit for a while, but just give them a stir and they are ready to use again.
Use the seasoning blends on favorite foods
A cajun blend will go great on chicken, pork, salmon, and burgers. Make up a chili blend to enhance soups, ground beef, and sloppy Joe’s. For grilling steaks, chicken, fish, and pork, a jerk blend is a perfect mixture. A tasty Mediterranean blend gives a zesty flavor to roasted vegetables, chicken, and seafood. These do it yourself seasoning blends puts you in control of your sodium intake and saves money on the expensive store-bought seasonings. Enjoy eating healthier and eliminating many of the harmful preservatives that are used in packaged seasonings by experiencing do it yourself blends.
You can purchase some seasonings here.
Saffron Extract Tips
Saffron Extract Tips!
Saffron Extract is an easy way to get the most out of this precious and expensive spice. Since it can take from 10-15 minutes for saffron threads to infuse into hot water, making an extract beforehand is both a time-saver and helps to distribute the flavor better.
Panch Pooran Potatoes Recipe
This Panch Pooran Potatoes Recipe is an authentic East Indian recipe uses Panch Pooran, a classic blend of five savory spices. The whole seeds pop during cooking, releasing a delicious aroma and adding great flavor and texture to an otherwise simple dish.
Tomato-Cucumber Salad Recipe with Chaat Masala
Here is a tasty, simple Tomato-Cucumber Salad with Chaat Masala Recipe that becomes instantly exotic and unique with the Chaat Masala, a zesty, little-known spice mix from India.