Tag: Mix

Mix of famous spices: what they are and how to use them – Italian Cuisine

Mix of famous spices: what they are and how to use them


We learned about the gomasio and how to prepare it at home . We went to sneak in many spices until a few years ago unexplored by most of us, and nowadays more and more popular – starting from ginger, naturally (and also Japanese) and then the prodigious turmeric, the exotic cumin, the paprica and its intriguing smoked version. Now let's take care to mix them well together and in particular let's get to know some of the more traditional mixes that are used in the various cuisines of the world (did you know that women practice and enjoy preparing ethnic dishes when the partner is not there?!?)

The mixture of exotic spices popularized first in Italy was undoubtedly the curry – full of virtues – which is actually one variety of mixtures of which one of the most famous is the Garam masala. 'Masala ' it is in fact the Indian name of what we call curry (the spice mixture) while with the term 'curry' one refers to the Indian subcontinent variety of traditional dishes who use a sophisticated combination of spices and herbs (and indeed 'masala'). Also in tropical Asia with 'curry' refer to the leaf of the "Curry tree" Murraya koenigii, plant belonging to the Rutaceae family (of which they are a part citrus fruits).

The mixture of 5 spices it's a ubiquitous mix Chinese based on anise pepper, fennel seeds, Chinese cinnamon, anise flowers and cloves. Actually it is used throughout Asia (and now in the middle of the world!) To flavor and flavor dishes. In particular it is used as dry marinade, especially with chicken, pork and duck meats and as a breading for fries. But what is the anise pepper? It is also called pepper flower, but it is perhaps better known as Sichuan pepper. It is the small berry of such plants Zanthoxylum, also belonging to the Rutacce family, whose appearance resembles that of the berries of black pepper but that really does not have no correlation with it. It is not spicy but it is pungent, leave a citrusy aftertaste and a feeling of numbness in the mouth. The seed inside the berry is usually removed because it is bitter. It is mainly used with dishes based on fish or meat (chicken and pork). And the anise flower? Is thestar anise, the eight-point star-shaped fruit of the tropical bush Illicium verum. Finally the so-called Chinese cinnamon and the cassia, aromatic tree similar to cinnamon.

The Bahārāt is a spice mix used throughout the Middle East (the term means "spices" in Arabic) whose ingredients vary from region to region but whose traditional basis is made up cumin, cardamom, pepper, nutmeg, allspice, paprika (or chilli), cinnamon (or cassia), cloves. In addition there may be, for example, curcuma, saffron (Gulf countries), ginger, rose petals (Tunisia), mint (Turkey), dehydrated lime and cumin, or the "Caraway" (Carum carvi), which has nothing to do with cumin !. This blend is polyvalent, ie it is used for every type and kind of dish. It is basically a mix from thesweet and vaguely smoky aroma, but it can also be very pungent and earthy. And what is meant by pimento?!? It is the pepper of Jamaica or peppered pepper, which is called in English "Allspices" because it looks like a combination of clove, cinnamon and nutmeg.

dukkah it's a mix Egyptian which combines spices with nuts and is used especially as breading (lamb, fish rather than tofu) and to flavor pasta, roasted vegetables but also fresh fruit, bread and cheese, It is prepared with sesame, coriander, seeds and toasted nuts – primarily cumin and hazelnuts, but also for example pumpkin seeds and almonds. Another often present spice is black pepper, while as aromatic herbs thyme and mint.

Persian advieth: rose petals, cinnamon, cardamom, cloves, nutmeg. It is often used with recipes based on rice and stews.

Now let's see some ideas coming from American continent. To flavor the cajun cuisine, the very tasty, rustic and poor typical of the descendants of French immigrants in the Southern States (Louisiana in particular), is the most famous Blackening Seasoning. It is prepared with paprika cajun (which gives the color black-red), garlic, thyme, oregano and black, white and cayenne pepper. Pike depending on the amount of pepper. To be used with meat and fish.

The so-called Italian Seasoning it is a creation typically toMerican which usually includes oregano, basil, rosemary, thyme, garlic and a representative of the genus Capsicum – pepper or chili pepper.

dall 'Latin America is the ubiquitous Kilos, that in the contamination Mexico-United States of the South becomes the Chili powder, a powder that includes ‘ancho chile ' ie the dry version of the variety of Poblano chilli, with heart-shaped and mildly spicy fruits. And then paprica, cumin is Mexican oregano, a plant with a taste similar to our local oregano but which actually has no botanical correlation with it.

From Europe we have the Herbs of Provence, "invented "in France in the 1970s for use and consumption abroad. The mixture varies according to the manufacturer but is composed normally with a base of lavender, fennel, basil and thyme. There may also be rosemary, sage, marjoram, mint and oregano. To use con fish, vegetables or even grilled meat. Always from forest interpretation of French cuisine comes the defined mixture Fine herbs, which comprises chervil, chives, tarragon and prezzemolo. Multipurpose.

Carola Traverso Saibante
December 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

Run The Mix, the best Italian bartender team comes from the South – Italian Cuisine


Here are the winners of the team competition promoted by Pernod Ricard to enhance Italian mixology

The gold medal for the best Italian bartender team flies to the South. It ended in fact with the victory of the Southern Runners led by Matteo Bonandrini and Alexander Frezza the first edition of Run The Mix, the competition for talent of the tricolor mixology proposed by Pernod Ricard. That yes, he wanted to evaluate creativity in creating new cocktails and the ability to prepare them, but also the ability to present everything in an appealing way, to respect service times and establish an immediate and effective relationship with the customer.

The rules

The spaces of IT, in that of Milan, hosted the three finalist teams, divided by geographical origin. Nordic Runners, Middle Runners Southern Runners, coming respectively from North, Central and South Italy, found themselves having to propose a sequence of cocktails designed ad hoc for the challenge, served in combination with special dishes that have highlighted the possibilities in terms of food pairing. Everything was then presented to a jury of experts, who assessed the teams' performance by adopting peculiar points of view: Francesco Cione Bar Manager of the Octavius ​​in Milan evaluated the technique; Marco Sacco, starred chef owner of the Piccolo Lago di Verbania, the ability to surprise, enhance and entertain through food pairing; Lucia Stragapede, founder of Pastichéri, the ability of to sell and customer loyalty; Nelum Francesca Caramini and Gabriele Litta, drink stylist owners of Fluffer Studio, the beauty of the presentation and the harmony between aesthetics and taste; Alberto Vaccaro, coach certified by the World Association of Business Coaches, empathy with the client and the ability to relate.

The Civetta cocktail.

The winners

The three drinks presented by the Southern Runners to the jury somehow wanted to retrace the phases of every man's life: youth, adolescence and maturity. hummingbird, the first of the proposed cocktails, played on the union of citrus, cocoa and vodka scents Absolut Elyx. On the other hand, the suggestions in the glass of Punk, where the banana met the notes of Tequila Altos. The drink christened Owland finally concluded the service with the complexity – and therefore maturity – of whiskey Jameson Black Barrel. Riccardo Russo and Ugo Acampora from Naples, Giuseppe Milillo from Giovinazzo and the two under 30s Luigi Rosario Grasso from Catania and Giovanni Maffeo from Lecce, together with captains Matteo Bonandrini and Alexander Frezza, have thus won the honor of winning this first edition of Run The Mix. For them also a trip to London to discover the Beefeater world and the most renowned places of British mixology. The perfection of the simplicity of food pairing, the elegance of the presentation and the balance in the garnish, the opening towards the customer and the strong cohesion of ideas, styles and knowledge have led the team of the South to triumph over those of the North and of the Center, second and third place respectively.

Summer trends

"I am convinced that what my team has been able to propose fully reflects the current trends in our sector", he underlines Matteo Bonandrini, captain of the Southern Runners and bartender of the Mak Mixology of Palermo. «The search for the best quality ingredients, of course, but also a substantial reduction in alcohol content, in favor of aromas and flavors that wink at distant lands. It is no coincidence that among the most popular distillates of the season there is undoubtedly tequila, a precious product ready to be finally valued properly, which inevitably brings with it a load of tropical scents perfect for the summer ".

Turkey, Extra Sharp Cheddar, Tomato, and Avocado Panini with Basil Mayonnaise

Turkey, Extra Sharp Cheddar, Tomato, and Avocado Panini with Basil Mayonnaise

by Pam on December 16, 2013

My friend Simon recently made us sandwiches while visiting his home and he used this amazing basil mayonnaise on them that he made. I was instantly hooked and couldn’t wait to re-create it at home. I made paninis this weekend and added some homemade basil mayonnaise to them. They turned out INCREDIBLE! I seriously could eat these sandwiches everyday!

Combine the mayonnaise, basil, minced garlic, sea salt, to taste, dash of white pepper, and dash of cayenne pepper, together in a small bowl. Mix until well combined. Set aside.

Preheat your panini grill or a grill pan over medium heat.

Spread some of the basil mayonnaise on both slices of bread then layer it with a little cheese, turkey, tomato, avocado, and a little more cheese. Place the other slice of bread on top.

Place into your panini pan (or grill pan).  Cook for 5 minutes or until crispy and golden brown.  Serve immediately.  Enjoy!

Side Note:  I always cook my paninis dry.  I find that using oil or butter on the bread makes the sandwich too greasy.  Try it – I bet you will like it and it’s way better for you!



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Turkey, Extra Sharp Cheddar, Tomato, and Avocado Panini with Basil Mayonnaise




Yield: 2

Prep Time: 10 min.

Cook Time: 5 min.

Total Time: 15 min.



Ingredients:

Basil Mayonnaise:

1/4 cup olive oil mayonnaise
2 tbsp fresh basil, finely chopped
1 clove of garlic, minced
Sea salt, to taste
Dash of white pepper
Dash of cayenne pepper

Sandwich:

4 slices of French bread
Basil mayonnaise
Extra sharp white cheddar
Turkey, sliced
Tomato, sliced
Avocado, sliced

Directions:

Preheat your panini grill or a grill pan over medium heat.

Combine the mayonnaise, basil, minced garlic, sea salt, to taste, dash of white pepper, and dash of cayenne pepper, together in a small bowl. Mix until well combined. Set aside.

Spread some of the basil mayonnaise on both slices of bread then layer it with a little cheese, turkey, tomato, avocado, and a little more cheese. Place the other slice of bread on top.

Place into your panini pan (or grill pan). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!

Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy. Try it – I bet you will like it and it’s way better for you!



References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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