This month's staff selection is from Jeff Tabels. Jeff chose the See Smell Taste line of spices & salts, which are 15% off the entire month! Read on for his flavor experience and some recipe ideas:
"Ahhh…fall, a wonderful season that’s all too brief here in Chicago. I love SEEing all the beautiful colors, the SMELL of the crisp breeze and the TASTE of what’s in season. They all come together to have a little fun with our taste buds. We are coming to an end of another season. The farmers market will end this month. (Here’s to hoping for another winter’s market.)
The shop started to carry a new line of spices that caught my eye. These tiny little tins of flavor are brought to us by SEE. SMELL. TASTE. (Irony intended). The goal of this company is to “offer the world’s highest quality herbs and spices”. They also state that “traceability and research are very important”. Check out their website: seesmelltaste.com. We have several of their spices and salts that make a person take notice. They provide whole spices as well as spice blends.
Fresh spices make a world of difference. The whole nutmeg and allspice would liven up any fruit butter or apple pie, not to mention all the amazing squash that is in season. Try roasting a butternut or acorn squash with butter and salt, then add a few quick swipes on the micro-plane and its flavor central. Or roast a few shallots and garlic cloves along with and all you need to do is throw all the vegetables in with a little stock. A quick go around with the emulsifier, finish with a little cream and you have got one delicious soup that is just steeping with the flavor of fall.
One spice blend I’ve had a chance to play around with is the Golden Vadouvan. A great blend of “aromatics and curry spices”. At a cook out recently I decided to give this stuff a whirl. I paired it with some beautiful scallops. At first I was thinking a marinade but didn’t want these two dynamos to fight for attention. Instead I went with curry butter and gave a healthy baste at the end.
On a side note, there was some concern about this idea. As some of my guests found out (afterwards of course) I have never cooked scallops before! Thanks to my wife hovering ever so diligently over my shoulder with advice, as well as constantly poking and prodding them we pulled it off wonderfully.
After the addition of this vibrantly colored, beautifully fragrant butter it was magic. The combination of the spices and seafood was unbelievable, visually and in taste.
I have to admit I used this Golden Vadouvan up quickly. Try some Quick Pickled White Turnips. They take the color on the outside and the flavor all the way through. Kind of like a smoke ring on a juice brisket after hours of smoking. When sliced and served on a relish try or salad great taste and a visual component that will pique your interest.
I have a few more that I bought that I can’t wait to throw into the ring. A Harissa Mix Based on the North African hot sauce. I’m thinking a nice crust for a pan seared whitefish or in the crispy crunch goodness of fried chicken. Also a curious thing called “Grains of Paradise”. After poking them with a stick for awhile I ate one and instantly thought red meat.
Spices in general are a great way to add depth and flavor to food. I am looking forward to playing around with all of the SEE SMELL TASTE products including a curiously named “Long Pepper”. Hmmm, that’s fun to say, Long Pepper."
Curry Butter
4 oz of butter room temperature
1-3 teaspoons Golden Vadouvan (to taste)
Blend thoroughly. Baste away.
Great with grilled seafood or vegetables.
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Quick-Pickled White Turnips
1 cup white vinegar
1 cup water
1 tablespoon salt
1 Tablespoon sugar
2-3 teaspoons Golden Vadouvan
Put all ingredients in a small sauce pan and bring to a boil.
While waiting for the brine to boil clean and trim the turnips. Put as many as you can in a typical mason jar.
Once the brine has come to a boil, using a funnel, carefully pour into the jar of turnips until full. Hand tighten a lid and place in the fridge overnight. A seal may form but it is not enough to store at room temperature. They should be fine for weeks in your fridge.
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Roasted Squash and Sweet Potato Soup
Ingredients:
1 sweet potato (approx 12 oz)
1 acorn squash
4 shallots
Olive oil
5-6 garlic cloves, unpeeled
3 ¾ cups chicken stock
1/2cup cream
Fresh ground spices (nutmeg, allspice, cumin, cloves)
Salt and pepper
Cut the sweet potato, squash, and shallots in half lengthwise. Brush cut sides with oil. Place, cut side down, with the garlic in a shallow roasting pan. Roast @ 375 for about 40 minute.
When cool, scope out the flesh of the potato and squash and put in sauce pan with the shallots. Peel garlic and add to the pan.
Add stock and a little salt. Bring to a boil. Reduce to a simmer and cook partially covered for about 30 minutes. Stir occasionally until vegetables are very tender.
Carefully puree until smooth. Return to pan and add stir in cream.
Add salt, pepper, and your choice of spices and season to taste.
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Pan Fried Fish
Ingredients
1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
Kosher salt
Ground black pepper
Harissa Mix
Flour for dredging
2 tablespoon Canola oil
3 tablespoons butter
1 tablespoons capers, drained
1 lemon, juiced
Directions
Heat a heavy pan over medium high heat.
Season fish on meat side with salt and pepper. Combined flour and Harissa Mix. Use as little or as much spice as you would like. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.
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