I’m very excited to be teaching an introduction to spices class called Spice 101: Spice Basics at World Spice Merchants in Seattle on January 18th.

If you find the spices in your cupboard to be a little mystifying this is the class for you. I’ll be focusing on the flavor profiles of common spices so you can learn to use them creatively and cook to your palate rather than being bound by the limitations of a recipe. I’ll also cover tips on buying, storing, grinding, and toasting spices.

If you have a jar of caraway, for example, that was purchased for a particular recipe and now you have no idea what to do with the rest of it, this class is for you! Here are the class details:

January 18th, 2012 Rescheduled post-snowpocoalypse for

January 25th, 2012
6:00 p.m. to 8:30 p.m.
World Spice Merchants, 1509 Western Avenue, Seattle
Cost is $45
Register for the class now!

There will be many snacks and tastes of foods served during the class to illustrate the flavors of the different spices. Everyone will also receive a custom booklet with information and recipes highlighting each of the spices discussed.  World Spice is offering a 10% discount on purchases made the night of the class.

I’d love to have you join me for this fun night of exploring the flavors and uses of common spices. Sign up here. Don’t delay because the class is limited to 18 people.

I wasn’t planning to host a cookie gathering, but I stumbled upon a comment by Jackie of La Casa de Sweets on Twitter about a virtual bake sale she was hosting to benefit Share Our Strength and I decided to get in on the project by hosting a cookie party.

Dorie Greenspan's famous World Peace Cookies

I invited friends over to enjoy a buffet of sweet treats and convivial socializing and asked them to bring a few dollars to drop in a collection basket for Share Our Strength. Through the end of the year donations to Share Our Strength are being matched by their corporate partners, giving every dollar collected twice the impact.

Sugared Cranberries with Ginger and Clove

It’s always good to have multiple motivators, so I took this cookie baking opportunity as a chance to dig further into Maida Heatter’s Cookies cookbook that I’d received as a review copy from Andrews McMeel Publishing earlier in the year.

Maida Heatter's Cookies and Maida Heatter's Cakes cookbooks

These beautifully simple paperbacks are newly published collections of Heatter’s classic recipes gathered from earlier works without glossy photos or a hefty price tag. Maida Heatter is a master when it comes to desserts with nine classic dessert books to her credit and an endless list of accolades. I find myself reaching for these books first when I’m thinking about doing some baking largely due to her reputation for recipes that work, but also because of the enormous variety of classic recipes in each book accompanied by descriptive head notes with helpful tips and valuable words of warning like, “They are very fragile and not suitable for picnics.” I highly recommend both of these books if you are looking for a go-to cookie or cake book. They’d also make an excellent gift for anyone starting to build their cookbook collection.

Maida Heatter's My Mother's Gingersnaps

Wintery weather and holiday festivities must include gingery spice cookies so I selected Heatter’s recipe called My Mother’s Gingersnaps. A recipe she grew up making year around with her mother and after tasting them, I won’t limit them to holiday baking either. Crystallized ginger, ginger powder and freshly ground black pepper give these crisp little “throwing stars,” as David called them, their spicy kick.

Maida Heatter's Swedish Rye Wafers

The fantastic use of spices throughout the book instantly caught my attention when I first flipped from cover to cover. Many are classics that have been passed down for generations and have roots in cultures all around the world. There are five recipes in the book that use caraway seeds for example. How many cookie books give you five ways to put your caraway seeds to sugary, buttery, good use? I can tell you first-hand that both the Swedish Rye Wafers and the Caraway Sour-Cream Cookies are excellent. Clearly I need to make the other three recipes just to be sure they measure up. Cardamom, sesame seeds, anise seed, poppy seeds, ginger, and black pepper all get play in various recipes. Spice flavor is very much a use-it-or-lose-it situation, so why let your spices languish in the back of the cupboard until they are lifeless and unidentifiable when you can put them to good use in cookies?

Maida Heatter's Blind Date Cookies

I was participating in a Twitter chat a few weeks ago and someone posed the question of what to do with all the dates she had on hand. I flipped open Maida Heatter’s Cookies that happened to be sitting on my desk and noted eight recipes using dates. The Blind Date Cookies immediately went on my “must make” list. A walnut stuffed date is dropped in batter to coat and then dressed with a simple glaze after baking. Apparently this recipe originated over 100 years ago at a famous Milwaukee pastry shop. These cookies are sweet and delicious with a soft cakey dough surrounding the chewy, crunchy surprise hiding in the center. They’re a great make-ahead cookie too because they were even tastier on the second day.

I deeply appreciate the generosity of everyone able to stop by for a sugar rush and donate to Share Our Strength. Your donations will connect 150 kids with up to 10 meals each. Here are some of Share Our Strength’s accomplishments for 2011 and your donations will help them achieve even more in the New Year. Thank you!

• No Kid Hungry campaigns up and running in 17 states, expanding reach and increasing participation in key programs like school breakfast, summer meals and afterschool snacks.
• Increased the number of summer meals served by nearly 1 million over last summer in six “No Kid Hungry” states alone.
• Provided $6.9 million in grants to more than 400 community organizations working to ensure that kids receive healthy, regular meals.
• Cooking Matters classes, teaching how to make healthy meals on a budget, reached 100,000 individuals at risk for hunger in 37 states.

With one out of every five American kids facing hunger — more than 16 million children — there’s still a lot of work to do before the goal of ending child hunger in America is achieved. If you’d like to help, please make a donation, and remember all donations made before the end of the year will be matched making double the impact.

A special thank you goes to Jackie for inspiring me to pull together this last minute cookies-for-a-cause party. And to think some people say Twitter is just a waste of time!

Alderwood Smoked Salt Caramels always round out a cookie party.

Recipe Links

• Alderwood Smoked Salt Caramels
• Sugared Cranberries with Ginger and Clove
• Swedish Rye Wafers by Maida Heatter
• World Peace Cookies by Dorie Greenspan

A rainbow of black, white, green and pink peppercorns made for a lively SpiceChat. We even hit on a few spices that aren’t technically peppercorns, but can easily play that role in a dish adding a touch of exotic flair.

About Peppercorns

Black peppercorns

Black pepper is a foundational flavor for cuisines around the world and is known as the King of Spices. Peppercorns were so highly prized in ancient times that they were used to pay debts, taxes, bribes, ransoms, and even part of a brides dowry.  The search for these flavorful little berries is what drove the early spice trade and brought riches to entire countries. Black pepper accounts for about 35% of the modern day global spice trade. Vietnam is the largest producer of black pepper, but it’s Tellicherry and Malabar peppercorns from India that are considered to be the highest quality due to their exceptionally complex flavor and exquisite aroma.

Assorted peppercorns in SpiceCare contianers

Pepper makes up 18% of the US spice market, behind vanilla (33%) and capsicum (22%). @luckyfatima shared that before chiles arrived in South Asia food was spiced with long pepper (Piper longum) which can be used like black pepper, but has a distinct floral aroma with piney camphorus hints.

The compound piperine gives pepper it’s pungent kick of heat. Interestingly it’s not released until the peppercorns are cracked or ground. It’s particularly important to store peppercorns away from direct light because light degrades the piperine molecule resulting in flat and bland tasting pepper. Other flavor and aroma compounds are readily lost if pepper is exposed to air, so not only is an airtight storage container important, but grinding pepper fresh for each use will make a difference in the flavor. @bronacos aptly chimed in with, “Pre-ground pepper is nothing more than sawdust; why bother! There, I’ve said it!” any many SpiceChatters tweeted in agreement. @mike_lozano says, “The day I tossed my shaker and got a pepper grinder forever changed the way I approach spices.” Bravo!

Black, white and green peppercorns all come from the same Piper nigrum plant, which is a climbing shrub that produces long spikes each containing 20 to 40 berries. If the fruit is harvested when it’s full size but not ripe it’s used for black and green peppercorns. If the berries are sun-dried they turn black and become black peppercorns. If the berries are freeze dried they remain green and are sold as green peppercorns. The freeze drying process makes green peppercorns very lightweight, so don’t be alarmed by the higher price compared to black and white peppercorns if you’re buying them by the ounce. White peppercorns are harvested once the fruit starts to ripen. The outer hull is removed to expose the smooth creamy-white center of the peppercorn.  White pepper is significantly more popular than black pepper in Europe and just the opposite is true in the U.S.

Pink peppercorns come from a completely different plant known as Schinus terebinthifolius. They contain none of the piperine compound that gives black, white and green peppercorns their heat. Pink peppercorns are very lightweight appearing to be almost hollow beneath the fine papery husk

My Spice Sage sells all types of peppercorns, including a Peppery Perfection Set of 10 different peppery spices. SpiceCare containers are of course a great airtight storage solution for all your spices, pepper included.

SpiceChat Prize winners

SpiceChat prizes!

Congratulations to @tkharmonic and @arecipejunkie who were the winners of an assortment of My Spice Sage peppercorns.

@TheTastetress and @DiscoverEndive each won a SpiceCare Starter Kit to keep their spices fresh and organized.

The Djinn's Dilemma by Mina Khan

We had an extra special spicy twist to the Peppercorn SpiceChat compliments of the lovely long-time SpiceChat participant @SpiceBites. Just days before the chat her spicy (as in steamy-spicy not piperine-spicy) romance novel, The Djinn’s Dilemma, was published and she was gracious enough to give away a copy during the chat.

Congratulations to @momofbestbaby for winning a copy of Mina Khan’s new book! If you’re looking for a spicy novel to curl up with in front of the fireplace this winter check out The Djinn’s Delimma.

 Flavor and Aroma of Peppercorns

SpiceChatters described black pepper as having a woody, earthyness with floral, citrus, and sometimes clove notes surfacing when ground. @SpicyBites described black pepper as an explosive bold flavor that’s always needed and much loved. @endivechronicle praised the “sultry heat of black pepper” and offers nothing more than indifference when it comes to white pepper.

The clean pungent heat of white pepper is pure piperine. Because the outer husk of the peppercorn has been removed, white pepper doesn’t have the floral-fruity aromas that are associated with black pepper. To which @SpiceBites chides, “Without the aroma? What’s the point?”

The lack of sun drying leaves green peppercorns with a bright grassy flavor that’s almost fruity, though this fresh herby element is quickly followed by a noticeable kick of heat.

Pink peppercorns brought many comments referencing citrus, berry, and floral aromas. Lacking any piperine, the flavor is soft and mild, which makes it a favorite for dessert applications.

Great Flavor Pairings

Black Peppercorns pair well with Basil, Rosemary & Thyme. – @MySpiceSage

Great for oven “fried” potatoes. – @tkharmonic

Black pepper is present in global mixes — garam masala, 5 Spice Powder, Cajun/Creole blends, etc. = @SpiceBites

Black pepper is typically a part of an Indo-Pak garam masala blend. It is one of the ‘warming’ (garam) spices. – @luckyfatima

Equal parts black pepper, Sichuan pepper, and salt makes a great rub for meats & poultry. – @TableFare

Love black pepper with nutmeg actually. – @VeenasMarket

Who doesn’t like the three flavors of lemon, garlic & pepper? Combine them & you have a taste sensation! – @MySpiceSage

Peppercorns are great with vinegar and garlic. – @deeCuisine

Black Peppercorns as the Hero

Pepper is used in nearly every type of dish imaginable. It’s probably the most familiar spice in any kitchen, though @ DiscoverEndive commented, “I will admit I’m guilty of overlooking pepper in my cooking. I’ll add it if a recipe calls for it, but regularly undercut the amount.” @macromama concurred that she under-peppers dishes. Because of our literary tie-in for this SpiceChat we started out by sharing recipes that feature peppercorns as the hero of the dish. The perfect inspiration if you too find that you’re a little shy with pepper. Of course a light hand with any spice is perfectly reasonable if you like the way it tastes. That’s the whole point behind one of my favorite phrases, “season to taste.”

Poultry and Eggs

I add freshly ground black pepper to sunny side up eggs right before we eat them. – @arecipejunkie

A soft boiled egg with partially uncooked yolk seasoned with salt and coarsely ground black pepper, mmmh. – @luckyfatima

Black Peppercorn Karhai Chicken is a Frontier Pakistani dish from @luckyfatima with rich flavor and heat from e deep fried crushed black peppercorns.

San Francisco’s famous Slanted Door restaurant’s Caramelized Black Pepper Chicken is a simple stir fry with flavor from ginger, chiles and black pepper! – @TableFare

Chicken Adobo! – @callingindead

I’m thinking of bacon & peppercorned turkey breast! – @arecipejunkie

I love throwing a small palm-full of peppercorns into stock that I’m simmering. – @DiscoverEndive

Pork

Crock Pot Peppercorn Porkchops. YUM! @mike_lozano

Definitely! And maybe some White Country Sausage Gravy on top, extra pepper! @TheTastetress

And biscuits. – @arecipejunkie

Back in the olden days when I still ate meat, I used to stick peppercorns and cloves in a pork roast before roasting. @KarenDuvall

 Beef

Steak & Peppercorns would be my idea of a hero. – @SpiceBites

Talk about a hero, Anthony Bourdain’s Steak au Poivre – @TableFare

I saw Bourdain munching on green peppercorn crab in the recent Cambodia episode. Now THAT looked stellar! – @luckyfatima

How could I forget! On my Ribeye please! – @TheTastetress

A classic Black Pepper Crusted Roast Beef - @Cafe_Nervosa

Braised Peppercorn Short Ribs from @Rouxbe – a perfect fall meal. – @TableFare

As it gets closer to the holidays, I start thinking about tangerine/peppercorn stir fry. – @tkharmonic

Seafood

Fresh Alaskan Salmon

Orange zest and black pepper salmon rub. – @tkharmonic

Oh yes! Peppercorn and Seafood, perfect combo! – @SpiceBites

Vegetables

Wedge & Caesar Salads – @TheTastetress

I can’t eat Caesar Salad without freshly cracked black pepper. – @mike_lozano

I had a Caesar salad with pepper pop rocks over the weekend–strange sensation to have them popping in my mouth! – @Robinsbite

The pepper pop rocks were cool and weird–chef who created it is out of the box. The pop rocks did overpower the dish, though. – @Robinsbite

Cucumbers with Lime Juice and Black Pepper is my cousins favorite salad. – @arecipejunkie

Fresh cracked black pepper on fresh corn on the cob with butter and flake salt. The pepper almost steals the spotlight. -@TableFare

Really I just like fresh ground pepper on mashed potatoes. I can’t imagine eating them without the fresh pepper taste. -@tkharmonic

Black Pepper & Lime Oven Fries from @101Cookbooks is a great flavor combo. – @TableFare

Peppercorn really pairs well with potatoes, butternut squash & pumpkin…ooh, I want to cook! – @SpiceBites

Pasta

I use it as the star of my arribiata-style sauce. – @endivechronicle

Classic Spaghetti with Crushed Black Pepper and Pecorino Cheese from the master @LidiaBastianich. – @TableFare

Pastina with Parmigiana and Mac n’ Cheese. - @TheTastetress

Breads and Crackers

I love griddle toasted whole black peppercorn in Rava Dosa, great to bite into while devouring the dosa. – @luckyfatima

3-4 tsp of cracked peppercorns added to bread or cracker dough will give a great flavor & nice kick of lingering heat. – @TableFare

Reminds me of cracked pepper water crackers. I Love them with cheese and charcuterie. – @DiscoverEndive

Spreads and Dips

Whole crushed peppercorns (3 colors) in olive oil and marinate goat cheese in it.- @janis_tester

Fresh cracked pepper, any color, stirred into mayo for spread, or yogurt for dip with a little salt & lemon is great. – @MySpiceSage

Fresh cracked pepper stirred into homemade ranch dressing. Yum. – @SimplyImprssve

Freshly made salsa! Cilantro & White Onions baby. @arecipejunkieI

Crushed pink or green or black peppercorns simply mixed into softened butter makes a lovely compound butter. Especially on fresh baked rolls!  - @MySpiceSage

Herbed butter with mixed peppercorns also looks very pretty on the table, you can cut & place into dish for personal butter plates. – @tkharmonic

I always do individual compound butters for my dinner parties. – @Chef_Sharon

It’s a really nice touch and people remember it, plus, it’s not difficult or time consuming. Win/win. – @tkharmonic

Black peppercorn infused honey – is a hot & sweet hit. Leaving a little crushed peppercorn in the honey is pretty too. – @TableFare

One of my favorites is deep fried goat cheese drizzled with honey, sprinkled with cracked black pepper. – @poodle_power

Fruit

Pepper is the heroine with strawberries and basil. – @SpiceBites

I think pepper shines when paired with fruit. Strawberry Black Pepper jam is pretty spectacular. – @nomnivorous

Or in Strawberry Scones too. – @TheTastetress

That would make a gr8 ice cream flavor. – @tspbasil

Would love strawberry black pepper jam recipe. @SimplyImprssve

I like the sound of this Strawberry Black Pepper Jam with Balsamic from Gourmet Magazine. @TableFare

I love freshly ground black pepper with a bit of sea salt on peeled oranges that are sweet. Mom would make these! – @VeenasMarket

That combo with a lamb stew? – @theonlymeat

Yes! – @VeenasMarket

I love the sweet/savory mix to give heat to dessert like in this  Baked Apple with Black Pepper recipe by Gordon Ramsay. – @tkharmonic

I’ve heard mangos and peppercorns pair well. – @mike_lozano

Ooh, mangoes and peppercorn with lime and mint…Oh my! – @SpiceBites

This Fruit Salad with Black Pepper Dressing sounds strangely good. – @TableFare

Drinks

Freshly ground pepper (black or white) in lemonade sweetened with honey is another treat. – @VeenasMarket

I make homemade limoncello – now thinking of adding white or pink peppercorns to the mix. – @Tspbasil

I’ve infused vinegar and vodka with peppercorns. The vodka is used for Bloody Mary’s – @SimplyImprssve

I was thinking vodka & Blood Mary to. – @SpiceBites

I can never say no to a good, fresh-made Bloody Mary. Classic application. – @mike_lozano

Once you’ve had your fill of Black Pepper Vodka Martinis & Bloody Mary’s, use it to make Mango Sorbet. @TableFare

I’ve mostly just used pepper to rim the glasses.- @tkharmonic

 Yoghurt, cumin, blackpepper, salt = Salt Lassi. – @Ganga108

Reminds me of the borhani served at weddings in Bangladesh. – @SpiceBites

A family favorite! – @VeenasMarket

Crushed ginger, lime juice, honey and crushed black peppercorn infusion can be drunk to heal a sore throat. – @luckyfatima

I’ve had ginger, lemon, maple & cayenne as a sore throat cure, funny how some ingredients change. – @poodle_power

A few peppercorns added to a pot of cider along with cinnamon stick & cloves is perfect.- @TableFare

Cooking with White Pepper

White Peppercorns works well in cream sauces & soups to maintain a pale appearance. – @MySpiceSage

White peppercorns

I use white pepper in mashed potatoes and light colored dishes, black otherwise. -@mike_lozanoI 

 I cook for a client that doesn’t want to see black pepper so I use white. – @Chef_Sharon 

I prefer white pepper on most things. @q_thechef

I usually use white pepper in Chinese dishes. I use in small quantities because it has a gamey barnyard smell to me. @luckyfatima

If white pepper isn’t processed properly it can develop an off aroma that is musty and unpleasant. Always test before using. @TableFare          

Silly question, but does white pepper make you sneeze as much as black pepper? – @tkharmonic

Anyone else noticed this? – @TableFare     

I love a sprinkle of white pepper in a steaming bowl of congee. – @Cafe_Nervosa 

White pepper is very popular in Moroccan cooking. – @marocmama   

My Mac & Cheese recipe has White Pepper!! YUM! – @arecipejunkie    

 White pepper is underrated; it adds great warm note to baked goods. – @bronacos

White Pepper Shortbread Cookies

These White Pepper Shortbread Cookies will spice up your holiday cookie swap. These are great!

Does anyone else have a hard time grinding white peppercorns? I have a really nice Peugeot grinder, but it doesn’t feed them through. – @poodle_power

 Could it be because they’re so smooth? I always just use a mortar and pestle. - @TableFare

I grind white peppercorns in a peppermill. – @SimplyImpressive

Cooking with Green Peppercorns

I like pork loin with green peppercorn. – @momofbestbaby

Green Peppercorns

A Great filet mignon in white sauce and green peppercorns is just divine. – @momofbestbaby

We get great mussels in the Northwest and Muscles in Green Peppercorn Sauce sounds like a perfect match. – @TableFare

I like Green Peppercorns best in Asian & Creole Dishes, mild flavor doesn’t compete with chiles & other spicy additions! – @TheTastetress

I love green peppercorns, I have only ever had them in Thai food, but so delicious. – @luckyfatima

I like the green pepper on salads, but I usually just use the mixed color mill for salads and fresh veggies. – @tkharmonic

I think green peppercorns have a bit of a green bell pepper taste that works in salad. – @tkharmonic

The warm herby aroma of tarragon is a great match with green peppercorn in this Green Bean Salad. – @TableFare

These Green Peppercorn Pistachio Crackers seem dangerously addictive! – @TableFare

A Green Peppercorn Sauce made with cognac will fancy up a steak instantly. – @MySpiceSage

Green Peppercorn Mustard is something I’m going to be trying. Love the idea from @CDKitchen. – @TableFare

Green Peppercorns are very compatible with sweet Spices like Cinnamon & Ginger! – @MySpiceSage

If you’re tired of basic tomato bruschetta, try Rhubarb Green Peppercorn Brie Crostini from @sunsetmag. – @TableFare

Cooking with Pink Peppercorns

Chocolate Pink Peppercorn Cupcake reicpe and had to try it. - @tkharmonic

Forget those little silver balls, decorate with candied pink peppercorns. – @TableFare

Good for kids, or just adults? – @DiscoverEndive

I don’t think kids would like them. – @TableFare

Oooh I saw a Pink Peppercorn Chocolate Brownie recipe I’m dying to try. – @SpiceBites

Harry’s Spiced Winter Chocolate Brownies — Cook Yourself Thin Recipe @tkharmonic

I love pink peppercorns with chocolate. These Thumbprint Cookies are great! – @TableFare

Speaking of desserts…Pink Peppercorn ice cream? http://t.co/33tQe8rN @SpiceBites

Pink Peppercorn Pavlova with Strawberries, Vanilla Cream & Basil Syrup. This will sweep you off your feet! – @TableFare

My idea of a pink peppercorn heroine is with strawberries & basil. – @SpiceBites

Pink pepper is good with fruit dishes. – @momofbestbaby

Be warned, this is addictive. Cocoa Nib Pink Peppercorn Caramel Corn. – @TableFare

I love pink peppercorns to accompany the black in my chai blend. It is very complimentary to traditional chai spices. – @endivechronicle

Pink Peppercorns also pair well with sweet Spices! – @MySpiceSage

The beets are beautiful now, @finecooking has a spectacular Beet Sandwich with Goat Cheese and Pink Pepper! – @TableFare

Poached leeks with Pink Peppercorn Dressing Recipe. – @spiceandtea

 Other Spices in the Place of Peppercorns

Grains of Paradise

I’m also experimenting with Grains of Paradise in place of peppercorns. – @mike_lozano

 Grains of paradise is awesome. – @SimplyImprssve

A topic for a future SpiceChat, but you can read about Grains of Paradise in the Spice Library and of course buy them from My Spice Sage if you want to give them a try.

Has anyone used Sichuan Peppercorns? Try this amazing recipe for Chocolate Brioche with Sichuan Pepper from Food and Wine Magazine @callingindead

Next SpiceChat

SpiceChat is regularly scheduled for the first Wednesday of each month from 4-5 p.m. ET. I hope you will drop in and share a recipe or tip for using cloves on December 7th. Here are all the details about SpiceChat.

Past SpiceChats

• Bay Leaves (October 5th) 
• Vanilla Beans (September 7th) Sorry, recap not available
• Sesame Seeds (August 3, 2011)
• Basil (July 6, 2011)
• Chile Peppers (June 1, 2011)
• Caraway Seeds (May 4, 2011)
• Fennel Seeds (April 6, 2011)
• Coriander (March 2, 2011)
• Cinnamon (February 2, 2011)

Gingerbread Village displayed in the lobby of the Seattle Sheraton Hotel is my favorite holiday event. These aren’t just run-of-the-mill gingerbread houses mind you. These are giant structures designed by local architectural firms and cleverly constructed and ornately decorated by the culinary talent at the Sheraton Hotel.

Flinders Street Station- Melbourne, Australia by 4D Architects and Chef Jay Sardeson

These grand creations fill the lobby of the hotel with the sweet-spicy aroma of baked deliciousness delivering as much dazzle to the olfactory senses as to the eyes.

Gare Du Palais – Quebec, Canada by Master Builders Association of King and Snohomish Counties and Gelotte Hommas Architects and Chef Jay Sardeson

This is the 19th year that Sheraton has partnered with the Juvenile Diabetes Research Foundation (JDRF) and created Gingerbread Village. The event raises money to fund research for better treatments and ideally a cure for Type I diabetes. Gingerbread Village is open to the public, with a suggested donation of $5, of which 100% goes directly to JDRF.

Dunedin Railway Station - New Zealand by Callison and Chef Wally Walbert

Six notable train stations have been recreated with glorious holiday cheer and a touch of sugary magic to fit this year’s theme of Holiday Express. The attention to detail and creative use of materials seems to reveal itself slowly the longer each sculpture is pondered.

Sheep and Kiwi birds at Dunedin Railway Station

With attention completely immersed in discovering all the hidden details and humorous accents studding each piece, slipping into a fantasy state is effortless while following the red velvet roped pathway around the display. Gingerbread Village captures the awe and wonderment of Christmas at its fantastical best. It’s worth the trip downtown to lose yourself in this gingerbread fantasy land for a brief moment.

North Pole- Island of Misfit Toys by Weber Thompson and Chef David Mestl

You can even vote for your favorite gingerbread house via text. If you’re not in Seattle you can still support JDRF’s work by kicking them a $5 donation with a quick and simple text.

Visit Gingerbread Village at Seattle Sheraton Hotel, 1400 Sixth Avenue, Seattle, WA. The display is open 24 hours a day until January 1, 2012.

London's King Cross Station - Now Boarding at Platform 9-3/4 by KMD Architects and Maple Elementary F-3 Fifth Grade helpers and Chef John Hart

If you’re craving a gingerbready sweet-treat after reading this, whip up a batch of spicy molasses cookies. They’ll satisfy that gingerbread craving, without all the work of building a house, or train station.

Recipe Link

• Joe Frogettes

I’ve made a lot of special cakes to celebrate birthdays, weddings, anniversaries, births, and even cakes simply for cake’s sake, but this cake was particularly exciting because it was for Neil Gaiman. What kind of cake to make for a world renowned writer with a delightfully dark, mind-bogglingly creative style? Just as I began to ponder this, the message that it needed to be a gluten-free was delivered. My excitement crumbled into a pile of dread, fear and bewilderment.

Chocolate Cake with Rum Chestnut Cream for Neil Gaiman

I have no experience with gluten-free baking and don’t even know the fundamentals behind this niche specialty. Though I was acutely aware of the real possibility of turning out a terrible cake, I wasn’t about to let this happen. I have an extensive tribe of food-obsessed friends and social media acquaintances and a handful of them are gluten-free specialists, so I started clicking around on their blogs to see what I could learn.

It was a post by Jeanne Sauvage, author of the blog Art of Gluten-Free Baking, about how she developed her Gluten-Free Flour Mix that made me think I could in fact pull this off. She is someone who loves baking as much as I do and shares the philosophy that baked goods are treats that should taste good rather than be healthy. I knew I was on the right track. Working with a fabulous chocolate cupcake recipe I’d just developed, I gave Jeanne’s gluten-free flour mix a try. What do you know? The gluten-free cake tasted great. Though the flavor was spot-on, I thought I could improve the texture by swapping out the brown rice flour for potato flour which has a smoother texture. Bingo! A little fiddling with the butter and oil ratios, which had more to do with converting a cupcake recipe into a layer cake than anything to do with the gluten-freeness of it, and I had Neil’s gluten-free birthday cake recipe. Drawing flavor inspiration from Dorie Greenspan’s Chocolate Caramel Chestnut Cake and Francois Payard’s Ardéchois with Chestnut Cream cake, the remaining elements fell in place.

Chocolate Cake with Rum Chestnut Cream and Chocolate Ganache

Each layer of rich chocolate cake, three in total, got a splash of rum simple syrup and sandwiched a blanket of chestnut cream gently spiked with more rum for good measure. Stacked one upon the next, the three layers of cake and two cushions of cream were cloaked in dark chocolate ganache. Resting on a cake stand, the cloaked layers of cake and cream appear to be nothing more than a large puck of chocolate. Uniform in color and texture the appearance is unassuming as if to convey there is nothing of interest to see here, so please move along.

Neil Gaiman and Amanda Palmer

A few years ago we got into the habit of feeding Amanda Palmer and her accompanying musicians and performers whenever she happened to be performing in Seattle. In January of this year she married Neil Gaiman and the two of them put together a show and set off on a six-show West coast tour ending in Seattle. It was essentially a mashup of music and readings from the two of them that delighted all who were lucky enough to catch it. A few weeks prior we learned that Neil’s birthday was the day after the Seattle show and that Amanda wanted to present him with a cake on stage. So, one birthday cake was added to the catering menu and I started to ponder various design options. One glance at their tour poster, however, and I had my décor plan for the cake.

The show poster on my backstage pass

As life seems to go, this big project fell in a week packed with other activities and responsibilities. Though I managed to get started on the gum paste work early in the week, I didn’t have the luxury of being able to re-do things once I crested the gum paste learning curve. My infrequent gum paste encounters require me to revisit the entire learning curve each time. Of course if I remade the décor again this week, it would be 100% easier and better. I might even avoid dumping an entire container of gold luster dust on my left shoe and the floor. Imperfections be damned. I contend that intention counts for a great deal and the cake was tasty, which counts for even more.

Neil Gaiman and Amanda Palmer in gum paste

When I was learning to quilt my sister-in-law gave me some sage advice about fretting over mistakes, “If you can’t see it from a moving train, don’t worry about it.” When it comes to making cakes to be presented on stage, I say if you can’t see it from the second balcony, don’t worry about it.

www.youtube.com/watch?v=MbO-yDmhZsE

In addition to the cake appearing on stage, our living room sofa was part of the set and enjoyed center stage for the entire show. Yes, our living room sofa has cushioned the derrieres of Amanda Palmer and Neil Gaiman and we have the photos to prove it. Being newlyweds, they’re always smooching. We on the other hand have been married for 23 years, but can still smooch like newlyweds.

Just making out next to Neil & Amanda

Happy birthday Neil Gaiman. It was such a pleasure to meet you and bake you a cake.

David, Carol, Neil, Amanda

Recipe link

• Neil Gaiman’s Birthday Cake

If you’re feeling like Thanksgiving is sneaking up and you’re just not ready to take on a big cooking challenge, simplify. Check out my most recent guest blog post for Girl Power Hour where I share a couple of recipes I’ve just added to our site that are easy to make and capture the earthy flavors of fall.

Roasted Winter Squash with Garam Masala

Did you know that what we in the U.S. call cinnamon, most of the rest of world calls cassia? In the same way I doubt we’ll ever convert to metric measurements, though I’ll put a plug in for using gram measurements when baking, we will likely always call cassia cinnamon.

I’m excited to share with you the latest addition to the spice education and inspiration on our site. Our first Video Spice Spotlight focuses on the different types of cinnamon and why some cinnamon gets clumpy when added to liquid.

www.youtube.com/watch?v=nfzOaWI2AFI

As though multiple types of cinnamon weren’t enough to keep track of, each type of cinnamon can have multiple common names, but there’s a simple way to cut through the name clutter. Knowing the botanical names will keep you on the right track. They’re ridiculously hard to pronounce at first glance, but you don’t have to pronounce them. Once you recognize what type of cassia or cinnamon you’re after, use the common name.

Cassia varieties:

Cinnamomum cassia (sin-uh-MOH-mum Kass-ee-uh)
aka Cinnamomum aromaticum

• Chinese
• Canto

Cinnamomum burmannii (sin-uh-MOH-mum bur-MAHN-ee-eye)

• Korintje
• Batavia
• Sumatra

Cinnamomum loureirii (sin-uh-MOH-mum lor-EAR-ee-eye)

• Saigon
• Vietnamese

True Cinnamon:

Cinnamomum verum (sin-uh-MOH-mum VER-um)

• Ceylon
• Seychelles
• True cinnamon

If you’re buying prepackaged cinnamon in a grocery store, it will likely just be labeled cinnamon, but of course you know it’s actually cassia. You can be pretty sure it’s Cinnamomum burmannii because that’s the most common variety imported to the U.S. The bulk bin offerings at grocery stores generally list the botanical name along with the common name of spices, making it easier to figure out what you’re buying.

Specialty spice shops typically offer a variety of cinnamons and confusion can set in if they use a common name you’re not familiar with. Thankfully spice shops seem to always list the botanical names, so once again, mystery solved. Remembering the complicated botanical names isn’t critical. The spice merchant can explain the differences between the various cinnamons offered, or you can always just pull up the cinnamon and cassia entries in our Spice Library on your smart phone!

Check out the other great cinnamon information available on our site. Oh, and if you need something to store your cinnamon in, we can help you with that too!

• Spice Library Cassia and True Cinnamon entries with links to all the recipes on our site that use cinnamon.
• Dorie Greenspan shares love of cinnamon in our Celebrity Spice Inspirations.
• Twitter #SpiceChat Cinnamon Recap has a wealth of creative ideas on cooking with cinnamon from Twitter users all over the world along with links to loads of recipes that highlight this popular spice.
• SpiceCare spice storage contianers.

Are bay leaves a forgotten herb in modern cooking? @fourchickens raised this point during the Bay Leaf SpiceChat. It seems like with most spices, bay leaves have their ardent supporters that couldn’t imagine not having a hefty stash of this aromatic herb at the ready in their kitchens, and those that have yet to discover all that bay leaves can bring to their cooking. @PoetInThePantry joined in the chat looking for bay leaf inspiration having only ever seen bay leaves used in beef stew. If you’ve been sheltered from all that bay leaves can do, cinch down your apron because the Bay Leaf SpiceChat was packed full of great ways to take full advantage of this spectacular herb. What follows will likely have you racing for the kitchen.

Turkish Bay Leaves

@cynnims started cooking with bay leaves right in the middle of the chat! @bonnevivante shared, “One leaf inside a potato, wrapped in foil and roasted. + butter =delish.” Then @cynnims chimes in with “I just popped a potato in to bake for lunch, have added a few bay leaves, great simple idea!”

Wow, live action SpiceChat! How cool is that?

About Bay Leaves

Bay leaves come from an evergreen tree native to Asia, but it’s now widely cultivated with two of the largest producers being Turkey and Egypt. There are many varieties of bay trees and not all are edible, so it’s important to know what you are picking if you gather your own. Laurelus nobilis is known as Turkish Bay Leaf and is the most widely used variety in both the fresh and dried forms. Fresh bay leaves are mildly bitter, but drying dissipates the bitterness and intensifies the flavor.

Pickling Spice from My Spice Sage

Bay leaves are used all over the world, but are particularly popular in Mediterranean, Italian, French, Turkish, and Moroccan cuisines. They are also a key element in most pickling spice blends.

On a non-culinary note, historically bay leaves have been used to honor achievements. Laurel wreaths were bestowed upon winners of athletic competitions and the Boston Marathon continues this tradition by presenting the first male and female finisher with a crown of laurel. Laurel berries were used to honor scholars, which is where the term baccalaureate comes from.

@SpiceSherpa shared a clever tip. Toss a few bay leaves into your clothes dryer in place of a scented dryer sheet.

@nella22 informed us that the Spanish translation for bay leaf is “Hoja de Laurel.”

California Bay Leaf (left) Turkish Bay Leaf (right)

California bay leaves aren’t interchangeable with Turkish bay leaves. They actually come from the Umbellularia californica plant, which isn’t related to Laurelus nobilis. The flavor has a much stronger menthol characteristic that can easily overpower a dish. California bay leaves are most commonly used in pickling, large seafood boils, and quick-cooked dishes because the flavor is so much more intense than Turkish bay.

Bay leaves are typically used whole to infuse flavor into food, and as @LynnATL points out, it’s important to remember to remove them before serving the dish. The leaves are too tough to eat whole. @fourchickens brought up a great point that bay leaves can be used crumbled or ground and commented, “I think the days of “OMG you’ll DIE if you eat a bay leaf” should be rightly over!” So true. @spicysouth aptly points out, “I think the only way it will kill you is to choke on it!”

Ground Bay Leaf from My Spice Sage

Bay leaves are sold ground, conveniently @MySpiceSage sells ground bay leaf, and will ship it right to you. @SpiceBites points out that ground bay leaves lose their potency quicker than whole, a good thing to keep in mind for most all spices. I find it easier to grind bay leaves in an electric spice grinder rather than a mortar and pestle and it helps to crumble them up first. I’m a big fan of always buying whole spices and grinding them fresh as needed because they stay fresh and flavorful for so much longer, but the convenience of pre-ground spices can be best leveraged by purchasing small quantities that you will use quickly. The other bonus to buying whole spices is you get the best of both worlds because you can always grind the spice if you need a powder. I loved @SpicBites comment, “You are having authentic Indian/desi food if you have to fish out the whole spices from the dish!” It’s always a good idea to keep a count of any whole spices you add so you can be sure you’ve fished them all out.

SpiceChat Prize Winners

Based on pure random selection four lucky SpiceChatters scored some great spice swag!

@GoodCookDoris and @fourchickens were the lucky recipients of a TableFare SpiceCare Starter Kit to keep their spice collection perfectly organized.

@amishhome and @Chef_Sharon won an assortment of My Spice Sage spices including, of course bay leaves.

SpiceChat prizes!

Bay Leaf Flavor and Aroma

Bay leaves are a strong pungent herb that can overpower a dish if used too aggressively. Typically one or two leaves is all that’s needed to add a lovely depth of flavor to a pot of soup or stew. Here are some of the responses to the question, “describe the flavor and aroma of bay leaf.”

Earthy – @sabaladas

Heady. Love adding bay leaves to soups and stews – @SpiceBites

Woodsy with hints of eucalyptus and warm nutmeg and clove notes. – @TableFare

The cooling camphor quality in bay leaves comes from the chemical cineole which is about 50% of the essential oil in bay. – @TableFare

Bay leaves add depth to dishes. I use dried bay and add it at the beginning of cooking. – @SpiceBites

When I rode my horse in CA. there were bay trees on trail. I’d grab handfuls and stuff under the cantle. An aromatic ride. – @SpiceSherpa

Spices, herbs and flavors that pair well with bay leaf

Bay leaf is an essential ingredient in the French herb bundle, bouquet garni, along with thyme, marjoram, rosemary and parsley. Pickling spice blends generally include bay leave along with a wide variety of other spices such as peppercorns, allspice, dill, and mustard seed. Many garam masalas will include bay leaf as well. Classic spice blends are a great reference when trying to select herbs and spices that complement one another.

@Learntopreserve’s Pickling Spice Blend (for spicy dill pickles) is a great example of spices that go well with bay leaf.

Corinader Chickpeas and Potatoes

Bay Leaves have an affinity for tomatoes and bay adds nice flavor to this Coriander Chickpea & Potatoes dish. – @TableFare

Oregano, garlic, basil, thyme and onion work fabulously. – @bonnevivante

Dill and bay are good together. I also like bay in omelets with red pepper. – @spiceysouth

The savory woodsy aroma of bay pairs well with most herbs like parsley, sage, rosemary, thyme, and oregano. – @TableFare

Bay Leaves are nice with oregano, onion, garlic, black pepper & cumin. – @MySpiceSage

That sounds like a nice chili base. - @tspbasil

I use bay in lots of Cajun dishes, it’s very French! – @spiceysouth

The nutmeg and clove notes in bay leaves make it work with cinnamon and allspice too. – @TableFare

I’ve not tried it but always thought bay would pair nicely with citrus. – @SpiceSherpa

It sounds like a great match to me. Other fruits like apples or pears would be good too. -@TableFare

Stew and so much more

Stews, braises and other slow cooking

I’m not sure my soups and stews would be the same without bay leaves…they’re a must. – @LearnToPreserve

I always use Bay leaf in stews! Must have herb. – @ourgirl

I add bay leaf to all soups, stews, chili and curries. – @SpiceBites

I add them to stews and sauces. – @Kitchycooker

I make traditional chicken soup and always have a bay leaf as part of the mix. Would not be the same flavor without! – @myglobalkitchen

My mother makes a hearty soup of beef on bone, carrots, tomatoes, onions, various Chinese ingredients and bay leaves! – @Cafe_Nervosa

Bay leaves simmering in a big pot of turkey soup post Thanksgiving is a strong childhood. food memory. – @TableFare

Bay leaves in a consume soup always perk up the flavor when you don’t have much on hand to work with. – @SpiceSherpa

Pork and Hominy Stew

I add a bay leaf to my Pork & Hominy Stew. – @TableFare

My favorite French Onion Soup recipe – includes a bay leaf and fresh thyme. – @LynnATL

Potato, Green Cabbage & Leek Soup with Lemon Creme Fraiche is perfect to transition from summer to fall. – MySpiceSage

The latest dish I’ve made with a bay leaf is this Tuscan White Bean Stew. - @nella22

Tuscan White Bean Soup from @nella22 of Cooking With Books Blog (photo posted with permission)

Could there be a more quintessential slow cooked dish than Julia Child’s Boeuf Bourguignon? – @TableFare

Classic French comfort food – in a bouquet garni in boeuf bourguignon. – @Cafe_Nervosa

I love Julia Child’s bouef bourguinon. – @nuria_s

Another French classic that relies on a bay leaf is Coq Au Vin. Comfort food in a crockpot for busy days! – @LynnATL

Coq au vin, lamb and white bean casserole are two favorites. – @KyraTX

I make beef tongue and the warmth of Bay leaves in the broth lends the most incredible flavor. – @myglobalkitchen

Braised short ribs. A nice fall dish. – @GoodCookDoris

I’ve always just used bay for seafood, but it’s so good in lots of different things. – @spiceysouth, @tspbasil

Sauces galore

Greek neighbor adds bay leaf and cinnamon stick to the oil when making pasta meat sauce. So good! – @YouCanCookThis

My mom made homemade spaghetti sauce each week and threw in a bay leaf. I do, too! – @fourchickens

I never forget a few leaves in my tomato sauce. – @bonnevivante

I use bay in homemade tomato sauce, or to improve the taste of a quicky can of tomatoes. – @tspbasil

Pepperoni Sauce from Top Chef Mike Isabella purees the bay leaf right into the sauce. – @Chef_Sharon

I like bay in cream and white sauces. We have a wee bay “tree” in the yard. Yay! – @onlinepastrychf

Ground bay goes well in sausage gravy. It’s really strong, doesn’t take much. – @spiceysouth

A chef I was talking to makes peppercorn sauce with Turkish bay leaves. – @SpiceBites

Chicken, kababs, and Baboti

My friend @NeonGirl made this Jump-in-the-Pan-Chicken for me. A great example of bay leaf in a quick-cook dish.

If you soak dried bay then drape around chicken or pork kebabs, you get a lovely bay flavor without slow cooking – @YouCanCookThis

Chicken Breasts en Pappillote recipe from @fineCooking definitely picks up the bay flavor. – @MySpiceSage

Check out this South African Baboti recipe-use the bay leaves as decoration on top but they give flavor too – @myglobalkitchen

Rice and noodles

I find that bay leaf is also essential in meaty rice dishes- arroz con pollo, jamabalaya – @sabaladas

I always toss a leaf in with rice too – and often with pasta – if the sauce is sage butter, or tomato based. -@YouCanCookThis

I was thinking bay might be nice in risotto. – @onlinepastrychf

Love to toss a leaf in when steaming rice. – @cynnims

Rice Pilaf with Spinach and White Beans

I always toss a bay leaf in when cooking rice. Here’s a simple Rice Pilaf with Spinach & White Beans. – @TableFare

Beans, curry and vegetables

I put bay in my white beans with ham shanks. I’m so hungry for FALL! Can you tell? – @Chef_Sharon

Ooh yes, ham and white beans and bay and maybe a splash of apple cider … so nearly fall I can almost taste it! -@YouCanCookThis

I use a bay leaf in my three bean chili. – @amishhome

I add bay leaves to my lentils (daals)…mom says you only put in a certain kind of lentil…but hey, I’m a rule breaker. – @SpiceBites

Bay leaves are essential in aromatic curries. – @Cafe_Nervosa

I use fresh bay leaves in my curry. Also, I have a bay leaf tree–I love it! – @fourchickens

Check out @sabaladas Bay Leaf Scented Roasted Beets. – @TableFare

This insprired me to roast beets and potatoes (using @bonnevivante’s tip to insert the bay leaf into the potato) with garlic and fresh lemon verbena.

Roast Veggies with Bay, Lemon Verbena, and Garlic

When you can get great corn on the cob, try this Coconut Grilled Corn with bay leaf. – @MySpiceSage

Pickles and preserves

Where would my preserved chutneys be without spices? – @LearnToPreserve

Preserves of all sorts would be so dull without spices! – @TableFare

@LearnToPreserve please share a preserved chutney (with bay leaf) recipe! – @LynnATL

I like this Pear Chutney by @LearntoPreserve and a bay leaf would be great added to the mix. – @TableFare

This @finecooking Fig, Lemon and Pear Mostarda with bay leaf looks amazing and it’s fig & pear season! – @TableFare

I made a blueberry-bay jam that was nice.- @TableFare

How would you use bay leaves with blueberries? Steep them? grind them up? – @Kitchycooker

I infused the bay in the jam while it cooked and removed the leaf before canning it. – @TableFare

I just made Tomato Jam last night with cinnamon, cloves and nutmeg. Smelled so amazing in my kitchen. -@LearnToPreserve

Pickled Mushrooms from @fine cooking sound great with garlic, thyme, bay, and chile. – @MySpiceSage

Beverages

I’ve never tried in drinks but I’m thinking steeped in lemonade? – @tspbasil

That sounds like a great idea–bay lemonade! – @onlinepastrychf

I should put some in a pitcher of water in the fridge to get a feel for how they taste as a beverage. – @onlinepastrychf

I make drinks like these using sparkling water all the time. Delicious. – @Chef_Sharon

I like your water idea to – just to get an idea of flavor. Adding seltzer takes it to the next level! – @tspbasil

Herb infusions with alcohol seem to be the next big thing! – @fourchickens

Bay-infused vodka, anyone? It probably would also be good in gin.- @onlinepastrychf

I think bay would do well with gin since it’s already herb-y. – @fourchickens

Cucumber @DRYSoda and St. Germain with a slice of cucumber and bay leaf for garnish. Also in lemonade! – @bonnevivante

I might have to play around with fresh bay-infused bourbon, haven’t tried it in a beverage yet! – @cynnims

My grandma made us bay tea when we had upset stomachs – it’s supposed to help – I don’t know if it actually does. – @YouCanCookThis

I love herb teas, but have never made Bay Leaf Tea. I’ll give this a try. – @TableFare

I like to add bay leaves to my chai sometimes. – @SpiceBites

This Bitter Lemon and Bay Leaf Soda sounds so refreshing! – @MySpiceSage

Mulled Wine season is right around the corner here’s a recipe that uses bay leaves from Jamie Oliver. – @TableFare

The Sweeter Side of Bay

Wait, what?! You can BAKE & make DESSERT with bay? I’m way under-utilizing it! – @PoetInThePantry

The lesson I always learn here is that any spice can go into a dessert! – @onlinepastrychf

I am thinking the same thing – my eyes are being opened! @TableFare you can BAKE with bay? – @tspbasil

Absolutly. I love herbs and spices in desserts! -@TableFare

I will admit, I am not a huge fan of herbs with desserts. Not my thing. But I know lots of people who are crazy for them! – @fourchickens

Bay Leaves are a great match with cream & well suited to custards & rice pudding. – @TableFare

Rice pudding-wow. – @Pinnochia

Love the idea for bay leaves with cream, rice pudding and custards. Could go either savory or sweet.- @SpiceSherpa

Bay leaves are lovely in custards too. .- @bizzylizzycooks

Here’s a gorgeous looking Bay Leaf Creme Brulee from Little Bird Bistro in Portland, OR. – @TableFare

For a pot luck I made Cinnamon Bay Leaf Ice Cream and @cynnims showed up w Vanilla Bay Ice Cream. What are the odds? Great minds.- @TableFare

I can imagine just steeping them in warm dairy and then refrigerating overnight. – @onlinepastrychf

That’s exactly what I do for my ice cream. I use 10 bay leaves for a quart of ice cream and infuse 15 minutes. Then leave one bay leaf in to infuse overnight while it chills. – @TableFare

We put bay leaves in halwas and even milk-based vermicelli desserts. Usually with cinnamon & cardamom. Yum! – @SpiceBites

How do you incorporate bay into halwa – intriguing! – @sabaladas

I’m unfamiliar with halwa. What else goes in it besides the spices? – @SpiceSherpa

Halwa is a sweet made from sesame seeds (halwa = sweet in Arabic).  – @sabaladas

I’ve had that– thought of it as Halvah. Is the spiced ghee mixed with the ground sesame seeds? I’m kind of confused. – @SpiceSherpa

I’m not sure where the ghee comes in – never tried to make halwa myself but perhaps @SpiceBites can shed light? – @sabaladas

You cook the bay leaf, cardamom pods and cinnamon stick in hot ghee before adding the other ingredients. – @SpiceBites

The ghee is the fat you cook the halwa ingredients in. Smells divine when cooking! – @SpiceBites

I love this idea and will have to try it. – @sabaladas. @bizzylizzycooks

Shemai is the sweet vermicelli dessert made with cream and spices (including bay leaf) popular in Bangladesh. – @SpiceBites

I have a recipe for olive oil cookies. I bet bay leaves would be a nice addition.- @SpiceSherpa

I have an olive oil cake recipe – I’ll try bay with it next time.- @tspbasil

Cherry season is over, but this Bay Citrus Syrup would probably make a great poaching liquid for fall fruit. – @MySpiceSage

Here is a mouth watering dessert from @ChefChiarello – Warm Bananas with Brown Sugar & Bay Leaf. – @MySpiceSage

Stewed Figs with bay leaves and fresh vanilla bean, top with Greek yogurt and honey when done. Garnish with Bay leaves. – @myglobalkitchen

Grow your own

There was much envy and intrigue when a few people mentioned they had bay trees in their yard and had fresh bay leaves coming out their ears. I for one am planning to add a bay leaf to my yard next spring. @fourchickens has a little warning for those of us all riled up and excited to plant a bay tree.

Be careful about planting a bay tree. The stick you buy is tiny. The tree grows huge! I planted mine about 15 years ago. It was a 1 ft stick, and is now a 20 foot tree. Eek! – @fourchickens

@cynnims has a great photo of her bay tree and write up on growing and using fresh bay. – @TableFare

That tree started out in a 4-inch pot about 15 years ago. Due for another re-potting. – @cynnims

Your bay is growing so well! – @onlinepastrychf

Ah, good idea on the pot. I planted my in the ground. It is huge. – @fourchickens

Bay leaf grows well in pots. I haven’t managed to kill mine yet & I’ve had it for 3 months. – @PoetInThePantry

White Flower Farm sells bay trees potted and pre-started. Very healthy specimens of good size. – @PoetInThePantry

I want a bay tree! – @spiceysouth

I don’t think a bay tree will grow in the snow do you? Nebraska is so unfriendly to some plants. – @spiceysouth

I’m totally inspired to plant a bay tree. I love to use it, so why not? Thanks for inspiring me. – @LearnToPreserve

Such a good idea. Why have I not planted a bay tree?! – @rosemarried

I wonder if bay trees will grow in Texas? – @Chef_Sharon

I’m not sure of the range. I am in Seattle. They grow really well here. – @fourchickens

Maybe you haven’t been using your bay leaves much, but I bet after reading all these great ways to cook with bay you’ll need to run out and buy more very soon. Of course, My Spice Sage specializes in mail order spices, so you can restock without even having to leave your house! If you need a great spice container to keep your bay leaves in, might I suggest SpiceCare?

A big thank you to everyone who participated in SpiceChat. Your ideas and conversation make it the most fun hour on the web!

Next SpiceChat

SpiceChat is regularly scheduled for the first Wednesday of each month from 4-5 p.m. ET. I hope you will drop in and share a recipe or tip for using Vanilla Beans on October 5th. Here are all the details about SpiceChat.

Past SpiceChats

• Sesame Seeds (August 3, 2011)
• Basil (July 6, 2011)
• Chile Peppers (June 1, 2011)
• Caraway Seeds (May 4, 2011)
• Fennel Seeds (April 6, 2011)
• Coriander (March 2, 2011)
• Cinnamon (February 2, 2011)

The hint of fall in the air here in the Northwest is exciting. I’m looking forward to the apples, pumpkins, slow cooked stews and hearty braised dishes that come with the arrival of cooler weather, but not so much as to overlook the last glorious offerings of summer.

In my most recent guest blog post for Girl Power Hour I encourage you to embrace the last of the summer harvest and feast on local heirloom tomatoes before they are gone. Here’s a taste, and below is a link to my full story.

As summer leaves us, now is the time to revel in the last of the glorious flavor of warm sunny days. That means stuffing yourself with as many locally grown heirloom tomatoes as time will allow.

Heirloom tomatoes

Fresh-from-the-garden tomatoes define simplicity by requiring nothing more than to be sliced and consumed. They deliver a juicy joyful flavor that will haunt you until the next harvest. Gild the experience with a drizzle of exquisite olive oil and a sprinkle of fine artisan salt. The taste will likely be a memory so powerful it can be called upon during the dark chilly abyss of our Northwest winter like a magical incantation to conjure a restorative moment of summer.

Read full post on the Girl Power Hour blog.

by Slow Food USA

Slow Food USA believes that slow food, as in cooked from scratch, shouldn’t have to cost more than fast food. They decided to put their philosophy to the test with The $5 challenge. September 17th was the day to take back the “value meal” by cooking a meal from scratch that costs no more than $5 per person. My twist on the challenge was to use one chicken as the basis for three meals that each feed four people, with each meal costing no more than $5. That gives me $1.25 per serving to work with.

Herb Roasted Chicken Legs & Vegetables served over Garlic Polenta

Starting with a Washington-grown free range chicken from Trader Joe’s costing $6.95, which breaks down to $2.32 per meal, I had $2.68 of creative wiggle room per meal to work with. Here’s my menu:

• Day 1: Herb Roasted Chicken Legs & Vegetables served over Garlic Polenta.
• Day 2: Chicken Soft Tacos on Homemade Tortillas served with Brown Rice & Black Beans
• Day 3: White Bean & Vegetable Soup

This 4.11 pound chicken is the basis for three meals.

First things first, Chicken butchery. Not a difficult thing at all as long as you think finesse rather than brute force. With a little practice, it’s a task that can be knocked out in nothing flat. The key is learning to slip your knife between the joints rather than trying to cut through bones. Take on a whole bird and you’ll be rewarded for your DIY prowess at the register because the cost per pound of a chicken you cut up yourself is significantly less than buying pieces-parts.

The rewards for DIY butchery don’t end at the cash register. Just like a box of Cracker Jacks or the coveted secret decoder ring hiding in the dark depths of a cereal box, there are surprises in your chicken if you’re lucky. Plunge your hand into the bird’s cavity and see what you pull out. A neck? Score! Liver? Score! Heart? Score! There’s no guarantee that you’ll get the bonus parts, but it’s exciting when you do because it’s more good stuff to work with.

The third big reward for going with a whole bird, is the carcass. You have the bones to simmer for stock…don’t click away at the first mention of stock making, hear me out. The reason you always hear that homemade stock is far better than anything you can buy is because it is, but as I recently learned it doesn’t need to be the big production that it usually is. I’ll explain shortly.

Whole chicken portioned into three meals.

Here’s how I decided to parse out my chicken, the thighs and drumsticks will be roasted with veggies for meal one. The breast meat, separated from the bone, will become shredded chicken filling for tacos on day two. The bones and remaining parts will be gently simmered in water to form the basis for soup on day three. (Gently simmering the bones in water is actually all there is to stock. No big production, I promise.) I was lucky and found good bonus-parts surprises hiding in my bird. The neck goes in the soup pot and the liver in the roasting pan.

Chicken bones in water is a flavorful start on a pot of soup.

I’ve been reading Michael Ruhlman’s new book, Ruhlman’s Twenty: 20 Techniques 100 Recipes A Cook’s Manifesto. In it he presents twenty core cooking skills that once learned set you up to be able to make just about anything, recipe or not. I especially like his treatment of stock as a sub-technique in the chapter, Water: The Unrecognized Miracle in the Kitchen. He rightly points out that most people are intimidated by the perceived effort of making stock. I make stock enough that it’s become a routine process, but when I find myself short admittedly my first thought is to head to the store for a can. Ruhlman has effectively removed that thought from my mind for good.

“Pour water over meat and bones and vegetables, heat the mixture and eventually all the flavor from the meat and vegetables and all the protein from the bones and cartilage will wind up in the water. It’s simple and easy, and is probably the single most important difference between restaurant cooking and home cooking.” – Michael Ruhlman in Ruhlman’s Twenty

The simplest Stock, done.

“Where did we get the notion that stock making requires giant pots and huge amounts of time?…The carcass of a roasted chicken makes about 4 cups of an amazing stock. You don’t even have to use a whole carcass, just parts. Let the water do it’s magic on a single piece of chicken if you want. It’s beautiful.”  – Michael Ruhlman in Ruhlman’s Twenty

With my $5 budget I didn’t have the money to buy an onion or carrots or celery for the stock. I trusted Michael Ruhlman’s argument that a homemade stock of just chicken bones without all the areomatics would still be better than than stock from a can. I simply covered the bones and miscellaneous chicken parts with about two inches of cold water, tossed in a bay leaf, a few peppercorns, and the ends of the carrot I’d cut up to be roasted. I set the pot on a low heat and let it come up to the barest simmer. Not letting it boil or even fully simmer keeps the liquid clear and beautiful. You know what? That Ruhlman fella is right. I started my stock right after cutting up the chicken  and let it simmer while I went about making, eating and cleaning up from dinner. About 3 ½ hours later I had just over four cups of clean fresh tasting beautiful stock. No big pots. No need to set up rows of storage containers to be filled, labeled, and wrestled into the freezer. No fuss. My soup for day three’s recipe is already well underway.

Homemade chicken stock, the minimalist way.

The Herb Roasted Chicken and veggies require nothing more than tossing the veggies and chicken with a bit of oil, vinegar, and seasoning and letting it roast in the oven for 45-50 minutes. Making polenta is just as easy involving only boiling, stirring, and simmering. This meal requires very little tending to during the cooking process. For this minimal effort a dinner so satisfying with great flavor, texture, color and nutrition is your reward. 

Chicken and veggies ready for the oven.

As easy as these recipes are, it did make me realize that there is one important element to the success of slow food over fast food, and that’s cooking skills. Would someone who has never cooked before know the difference between simmer and boil? Or ever consider buying a whole chicken with no idea how to cut it up? Cooking skills matter and it’s the reason I’m so passionate about volunteering for Share Our Strength’s Cooking Matters program. It’s a free six week cooking and nutrition class for low income families. All the recipes we use in the classes are targeted to cost about $1.68 per serving so families receiving SNAP benefits can afford to make them. With low cost recipes and cooking skills, slow food can win out over fast food even for families living below the poverty line. I’ll grant you that it takes time and effort to shop and plan meals, but the return of taste, nutrition, and quality family time spent preparing and sharing a meal together is, as the saying goes, priceless.

Herb Roasted Chicken and Vegetables with Garlic Polenta. $5 total and serves four.

If you have the means and are interested in further developing your core cooking skills I highly recommend the Rouxbe Online Cooking School. Like Ruhlman’s Twenty (which I also reccomend), Rouxbe focuses on technique and uses recipes as a way to practice core skills. TableFare is an affiliate site for Rouxbe and we are thrilled to be able to offer a free 14-day membership to their site so you can test drive their cooking school. If you do buy a month or year membership 100% of our affiliate commission is donated to Share Our Strength to help end child hunger and fund great programs like Cooking Matters. Here’s a little taste of a partial lesson from Rouxbe’s online cooking school. Of course you can also always donate to Share Our Strength directly too!

My Herb Roasted Chicken and Vegetables served over Garlic Polenta was delicious and turned out to be enough to actually feed four people. If you aren’t limited to $1.25 per serving, adding a few more veggies and a nice green salad would round out the meal nicely. A little cheese or butter stirred into the polenta before serving would be a nice decadent touch, but certainly not necessary. Though this recipe is about as stripped down as can be, the flavor is there and I wouldn’t hesitate to serve it to dinner guests just the way it is. 

Here’s how my budget broke down. I made the decision to consider pantry staples like oil and seasonings freebies and not break out the cost per bay leaf or teaspoon of salt; that  just seemed like too much minutia. I did, however, leave a little spare change in the budget as a good faith effort toward the cost of these unaccounted for staples.

1/3 whole chicken   $2.32
1 yellow onion         $0.69
1 medium carrot      $0.25
½ lb. broccoli          $1.13
2 cloves garlic         $0.08
¾ cup polenta         $0.40
Total cost              $4.88
(Spare for staples $0.12)

I hope Slow Food’s $5 challenge will inspire you to embrace the joy and satisfaction that  comes with creating meals for yourself and people you care about. The only thing fast food really has going for it is that it’s fast. With some planning, I contend the food you cook can be just as fast when necessary, but there is something deeply satisfying about letting food happen in its own time and just enjoying the process. The meals for day two and three will be separate posts that I will link to once they are up.  

I’d love to hear what kinds of low-cost meals you like to make, please share in the comments.

Recipe Links:

• The $5 Challenge Herb Roasted Chicken Legs and Vegetables
• The $5 Challenge Garlic Polenta