10.02.06
New bunch of spices just came
I’ve been buying from Penzey’s from when they mimeographed their catalogs and were saying that they would never, ever do a fancy four-color catalog on coated stock (like the catalog they now ship). But the spices and herbs have not varied in quality. Here’s what just came, along with their descriptions and my plans:
Old World Seasoning: Old World is a popular, lower salt, all-purpose Central European blend. In the 70’s, Old World was used for fabulous fried chicken and fish, mixed into the flour 2 TB. per Cup. Now, baking and broiling are more popular, and Old World is still a favorite, just rub on 1-2 tsp. per lb. Old World can be used on steaks, beef ribs or roasts, hamburgers or meatloaf, 1-2 tsp. per lb. Or add 2 TB. to chicken soup or beef stew. Perfect for sauteed vegetables-from zucchini to pea pods, great on baked or mashed potatoes, or sprinkled over popcorn. Hand-mixed from: paprika, salt, sugar, celery, garlic, onion, black pepper, parsley, dill, caraway, turmeric, dill, bay leaf, marjoram, thyme, savory, basil, rosemary. [Popcorn tonight! - LG]
Juniper Berries: The once humble juniper berry is enjoying a renaissance of its ancient popularity as a seasoning for game, as the country’s top restaurants list venison, squab, pheasant and rabbit on their menus. A few juniper berries will reduce the wild flavor of these meats and will add the pleasant tartness long associated with Germanic dishes, such as sauerbraten, stuffed goose and beef stews. Juniper tea is a centuries old hangover remedy. From Albania. [I'm going to braise some rabbit with sauerkraut, onion, and turnips, and use the juniper berries in that. - LG]
Apple Pie Spice: Use 1-2 tsp. for an 8-inch apple pie. Great for muffins, use 1/2 tsp. per Cup of batter, add to coffee cake or rolls. For sugar cookies, add 1-2 tsp. per batch. Sprinkle on regular or French toast, add to waffle or pancake batter, 1/4 tsp. per Cup. Hand-mixed from: China and Korintjie Cinnamon, nutmeg, mace and cloves. [For my roasted butternut squash: cut off stem, split lengthwise, spray with olive oil, sprinkle with the spice, and roast in 375 degree oven until it's softened. I eat the seeds (like roasted pumpkin seeds), skin, and all---but not the stem. - LG]
Bicentennial Rub Seasoning: The rich flavor and golden color of Bicentennial Seasoning make this our best blend for turkey and duck. Bicentennial is great for any large cut of meat that takes an hour or longer to cook. Try on roast leg of lamb, baked or roasted whole stuffed chicken, Yankee pot roast, and thick-cut pork or veal chops. Hand-mixed from: coarse flake salt, Tellicherry black pepper, sugar, turmeric, minced orange peel and coriander. [Super good on pork spareribs: squeeze a lime over the ribs, put the rub on both sides, put in a shallow pan bone side down, and roast uncovered at 300 degrees for 2 1/2 hours. Yummy. - LG]
As you browse through the site, you’ll find many more cooking ideas.


