Whether oregano, chiles, coriander, cinnamon, thyme, or even tea, spices add incredible dimensions to what would otherwise be plain, ordinary meals. And while cooking with these and other spices from around the world can often be intimidating and confusing, they’re actually quite easy to adapt to your own everyday cooking.
Everyone who cooks—from the master chef planning an elaborate banquet to the amateur cook looking for a quick dinner—should have a confident understanding of spices and how each one can be used to create an exciting range of taste sensations. Uncover the secrets of spices and you’ll possess the power to transform the food you cook from simple and dull to exciting and memorable; know which spices to use to get the flavor you want; and experiment confidently with new spices and cuisines from around the world.
In The Everyday Gourmet: Essential Secrets of Spices in Cooking, join Chef Bill Briwa of The Culinary Institute of America as he reveals the essentials of incorporating a variety of spices from around the world—and perhaps even your own backyard—into your everyday meals. An aromatic array of spices fills each of these six engaging lessons, providing you with myriad ways to use spices in soups and salads, with meat and fish, and even in drinks and desserts. Filmed on location in the kitchens of the CIA’s Greystone campus in Napa Valley, these lessons are rich with insights that are sure to take your cooking to the next delicious level.
Savor the Secrets of the World’s Great Spices
According to Chef Briwa, each culture in the world has embraced spices in a unique, distinct, and defining way. This makes Essential Secrets of Spices in Cooking an excellent way to savor the spices and cuisines of exotic locales—and even recreate them right in your home. After these six lessons, you’ll have a well-rounded mastery of how to cook with a wide range of international spices. Indian spices: India alone produces 50 percent of the spices we consume annually. Among those you’ll get firsthand experience with are toasted mustard seeds, black peppercorns, cardamom, and tamarind, as well as special spice mixtures called masalas. Latin American spices: Latin America is a treasure trove of exciting spices, many of them used to add a special (but not overwhelming) heat to various dishes. Gain confidence in cooking with a range of chiles—from jalapenos to poblanos and guajillos to anchos—as well as with regional spices such as Mexican oregano and canela (“true cinnamon”). Mediterranean spices: Chef Briwa takes you on a fascinating tour of spices and spice mixtures from the birthplace of Western civilization. A chile pepper paste from Tunisia (harissa), a Turkish spice mixture that goes great with grilled meats (baharat), and powdered sumac (used in the eastern Mediterranean to make food sour in the absence of vinegar) are just three of the many tastes you’ll encounter.
Spice Up Your Culinary Repertoire
Of course, you get more than just a basic primer on global spices in these sessions. You actually get to watch an expert chef put them to use in a fascinating series of dishes that highlight a particular spice’s characteristics, whether the captivating aroma of toasted cumin or the palate-warming heat of a roasted chile. From mise en place (the preparation of your ingredients) to the final presentation, Chef Briwa shows you how to make tea-smoked quail, rosemary lamb kebabs, authentic Mexican molé, chile tamarind shrimp, hot mulled wine, and much more.
Every minute of this course places you in the hands of a chef whose decades of cooking education have given him both authority in the kitchen and that unique ability to teach and inspire others to cook. Chef Briwa has crafted a lecture series that’s essential for anyone looking to spice up everyday meals. And the included guidebook—with full-color photos, techniques for cooking with spices, and easy-to-read recipes—makes a handy resource for the home chef.
Taken together, Essential Secrets of Spices in Cooking is a cornerstone of the well-rounded chef’s toolkit and the secret to richer, more rewarding culinary experiences.
1 cup of flour ( I used combination of all purpose and whole wheat) 1/4th cup cocoa powder 1/2 cup sugar ( this amount is perfect to my liking but you can add upto 3/4 cup of sugar) 1/2 tsp baking soda Pinch of salt 1 egg 1/2 cup coconut oil 1 tsp vanilla extract
Mix coconut oil, sugar, egg and vanilla extract. Beat them up to have a creamy mixture. Set aside. Add Cocoa, pinch of salt and baking soda into flour. mix well. Combine wet and dry ingredients together to form dough. place small portions on baking sheet lined with parchment paper. Bake cookies at 350 F for 7-8 mins. Serve with a cup of chai tea
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Banana Rye Love Pancakes (serves 2 people)
1/4 cup oats
1/4 cup rye flour
1 tsp baking powder
1/4 tsp cardamom
1/4 tsp cinnamon
1/4 tsp salt
1 ripe banana
2 eggs
1 tbsp vegetable oil
Grind up the oats and rye flour in a food processor or coffee grinder so they are a fine powder. Add the baking powder, cardamom, cinnamon, and salt.
In a separate bowl, mash up the banana and whip in the eggs and vegetable oil. Pour the powder in and stir until combined.
Cook up in a pan with some butter, cooking each side for 1-2 minutes until golden brown. Serve with maple syrup or jam.
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xoxo cooks is a weekly cooking show featuring simple and delicious recipes that fit into your busy life and make you feel good. Let's hang out in my kitchen together.
Created by Adrienne Stortz. Theme music by Vicki Yang. Spatula title image by Christina Lau.
