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The Spice Kitchenby Katie Luber, Sara Engram
Price: $29.99
ISBN-13: 978-0-7407-7972-5
ISBN-10: 0-7407-7972-9
Format: Hardcover
Size: 8 1/2 x 10 1/2 in.
Page Count: 208 pages
““Eat locally but season globally” is a favorite mantra of spice experts and cookbook authors Sara Engram and Katie Luber. It quite aptly sums up their new cookbook The Spice Kitchen. It would be very hard to eat well without benefit of the hundreds upon hundreds of spices, herbs and zests that come from all corners of the world. In this well-researched and highly-organized cookbook Engram and Luber, owners of The Seasoned Palate, an organic spice company, explore the world of spices and how understanding, and cooking with them can change the food we eat. … The Spice Kitchen is easy to use, full of interesting information and a great primer for any cook, or armchair foodie who wants to learn more about spices.” ––100 Miles http://bit.ly/a70DDy
“The Spice Kitchen: Everyday Cooking with Organic Spices by Sara Engram, Katie Luber and Kimberly Toqe is a cookbook with a unique approach and focus. By placing emphasis on the innovative use of a wide variety of spices and herbs, the authors not only present a collection of delicious recipes, they inspire creativity in the reader. … If you’re looking to get more creative with spices The Spice Kitchen is a must-have for your kitchen library.” ––My Gourmet Connection http://bit.ly/awK3zU
“Spice entrepreneurs Sara Engram and Katie Luber, with Kimberly Toqe, show you how to give every dish a boost of good health and enhanced flavor in their new cookbook The Spice Kitchen: Everyday Cooking With Organic Spices. Along with great recipes and a primer on spices that will make anyone a better cook, the book is filled with tips, facts, and spice trivia. ” ––Today’s Diet and Nutrition
“The Spice Kitchen and its more than 100 recipes reveal the pleasutes that arise from [author] Katie [Luber] and Sara’s [Engram] favorite mantra: Eat locally but season globally. Spices from around the world make it easier and a lot more fun to turn out delicious and healthy food. The Spice Kitchen brings the world to your kitchen table in such dishes as Coconut Curry Shrimp, Jamaican Jerk Chicken, and Tandoori Chicken Skewers with Curry Butter Sauce. Katie and Sara also relish taking the foods of their childhoods and reinventing them with an explosion of flavor from a range of spices and herbs. Through “spice enlightenment,” old favorites become Herbed Corn Chowder, Waldorf Salad with Cardamom Candied Walnuts, and Bittersweet Chocolate Chip Ginger Cookies” ––Global Gourmet http://www.globalgourmet.com/food/cookbook/2010/spice-kitchen/
“You will have absolutely no excuse for cooking yourself flavorless meals after you’re done reading this cookbook. As a matter of fact, you may find that your knowledge of herbs and spices increases to the point of near-omniscience on the subject. Engram and Luber make sure would-be chefs have a thorough grounding in both the history of spices and the flavors, geographical origins, and uses of dozens of herbs and spices before ever diving into the recipes section. The recipes are absurdly easy to follow, and highly flavorful.” ––Cellulose With A Side of Ink http://biblio-voracious.blogspot.com/2010/02/bibliovorx-in-which-i-cure-what-ails.html
Sara Engram and Katie Luber are revolutionizing the spice aisle with tsp spices and Smart Spice, two unique lines of organic spices and herbs sold in one-teaspoon packets for maximum freshness. Now they’re on a mission to transform the family meal with The Spice Kitchen, a fresh new way to make everyday foods more delicious and to change the task of cooking from a chore into an adventure.
The Spice Kitchen offers more than one hundred delicious recipes for using herbs and spices to add vibrant flavors to your food at breakfast, lunch, dinner, and any time in between. From Spiced Yogurt and Granola Parfaits, to Strawberry Salad with Cinnamon-Balsamic Vinaigrette, Spiced Guacamole, Tarragon Chicken Potpie, Clove Spiced Caramel Corn, and more, this exciting cookbook is full of inventive recipes, information, and tips for using herbs and spices. Best of all, the recipes are easy and fuss free—a must for busy home cooks who want to spend less time in the kitchen and more time at the family table. And with dozens of full-color photographs and illustrations, The Spice Kitchen is as beautiful as it is practical.
Other spice books are either impersonal encyclopedic tomes or ethnically specific guides focused on a single cuisine. The Spice Kitchen changes everything, using herbs and spices to add special twists to favorite family recipes, from macaroni and cheese, to burgers, chicken salad, deviled eggs, and much more. It’s the only allpurpose cookbook for spicing up everyday meals. Not just exotic extras, spices from around the world make it easier—and much more fun—to turn out delicious and healthy food. The simple but flavorful recipes and ideas in The Spice Kitchen will make old family favorites new again—and bring everyone to the table.
Sara Engram and Katie Luber founded The Seasoned Palate, Inc., based in Baltimore, MD. The Seasoned Palate, or TSP, specializes in packaging organic spices in one-teaspoon packets for convenience and freshness. The company’s TSP spices line is sold in more than 300 retail stores in the United States, Canada, and Europe, and the Smart Spice brand is sold in supermarkets throughout the United States.
Kimberly Toqe was the Assistant Test Kitchen Chef at Lawry’s before starting her own culinary consulting company, La Toqe Blanche, in 2005. She has worked as a recipe writer and developer as well as a culinary educator, teaching at the Le Cordon Bleu California School of Culinary Arts.
From The Spice Kitchen: Everyday Cooking with Organic Spices by Katie Luber and Sara Engram
The ancients thought sage brought wisdom and longevity, but clever cooks reach for sage for its pleasantly pungent, lemony-pepper flavor. Sage evokes the classic American tastes of a Norman Rockwell table, its fragrance wafting from turkey stuffing, savory sausage, and steaming casseroles of beans and buttered vegetables. But versatile sage makes the English merry, too, in Lincolnshire sausages and Derbyshire cheese. And Italians flip for it in veal saltimbocca and the robust northern Italian hunter’s cuisine.
Sage excels as a seasoning for lamb, duck, and game. Try sage with thyme and parsley in meatloaf, or pat it onto pork chops. Add it to the breading for fried chicken, or season chicken with sage, ginger, and orange zest before baking. Sage sparkles in mushroom dishes and with vegetables like butternut squash, asparagus, or tomatoes. Creamy, sage-scented mashed potatoes make the perfect side dish for roast chicken.
An evergreen shrub with velvety silver-green leaves and lavender flowers, Salvia officinalis (garden or common sage) is native to the Mediterranean and the Balkans and is often grown as an ornamental plant. In Arabic it’s called shay al-jabal, “tea from the mountain,” and is brewed into a calming infusion. Cherokee people use sage as a cough and cold remedy and tonic. Sage has antibacterial and antioxidant properties and is used as an antiperspirant. Its refreshing scent enlivens perfumes, soaps, and aftershave.
For sage butter, blend a teaspoon of sage into ½ cup softened sweet butter. Spread on hot biscuits, or use it to sauté chicken livers.
In recipes calling for rosemary, substitute sage, or combine the two for an enticing spice experience.
From The Spice Kitchen: Everyday Cooking with Organic Spices by Katie Luber and Sara Engram
We have lost count of the versions of chicken salad we have tasted and loved over the years. But this one has become our all-time favorite, with just the right mix of chicken and extra goodies like cranberries, pumpkin seeds, and—perhaps the star of the show—Cardamom Candied Walnuts. Gently spicing the mayonnaise with coriander and orange zest takes this chicken salad over the top. (You’ll want to mix extra mayonnaise to spread on the sandwich—and you may want to keep extra on hand for other uses.)
This salad also works well with turkey. In fact, it’s the perfect day-after-Thanksgiving sandwich.
½ cup mayonnaise, plus additional for spreading
1 teaspoon ground coriander
1 teaspoon dried orange zest
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 cups diced cooked chicken
½ cup Cardamom Candied Walnuts (page 112), chopped
½ cup sweetened dried cranberries
¼ cup finely diced yellow bell pepper
¼ cup finely diced celery
¼ cup finely diced red onion
2 tablespoons shelled sunflower or pumpkin seeds, preferably roasted and salted
4 croissants, halved horizontally
Whisk together the mayonnaise, coriander, orange zest, salt, and pepper in a medium bowl. Stir in the chicken, walnuts, cranberries, bell pepper, celery, onion, and seeds and gently toss the salad until evenly coated. Spread additional mayonnaise on the croissant halves if desired. Evenly divide the chicken salad between the four croissants and serve.
Makes 4 sandwiches
From The Spice Kitchen: Everyday Cooking with Organic Spices by Katie Luber and Sara Engram
Ever since we discovered a version of mac and cheese that didn’t require boiling the pasta first, we’ve been devotees of this beloved American comfort food. It’s perfect for kids and crowds and has become a potluck favorite, where vegetarians are grateful for nonmeat entrées. If you get a hint of pepperoni, you’re not wrong—anise and basil are the flavors that give that popular sausage its distinctive flavor. As always, feel free to come up with your own spice combinations.
1 cup cottage cheese (not low fat)
2 cups milk (not skim)
1 teaspoon ground mild chile pepper
1 teaspoon anise seed
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
8 ounces extra sharp cheddar cheese, grated
8 ounces Monterey Jack cheese, grated
½ pound elbow pasta, uncooked
¼ cup plain breadcrumbs
¼ cup freshly grated Parmesan cheese
1 teaspoon basil
1 tablespoon olive oil
Preheat the oven to 375°F. Blend together the cottage cheese, milk, chile pepper, anise seed, mustard, salt, and pepper in a blender until smooth. Pour the mixture into a large mixing bowl. Stir in the cheddar cheese, Monterey Jack cheese, and pasta. Grease an 8-inch square or round baking dish. Pour the pasta mixture into the dish. Cover the pan tightly with aluminum foil and bake for 40 minutes.
While the macaroni and cheese is baking, mix the breadcrumbs, Parmesan cheese, and basil in a small bowl. Add the oil and toss to combine. Remove the macaroni and cheese from the oven and carefully stir. Evenly sprinkle the breadcrumbs on top of the macaroni and cheese. Return the macaroni and cheese to the oven and bake, uncovered, for 10 minutes, or until browned. Let cool for 10 minutes before serving.
Serves 6 to 8
Variations
• Substitute fennel seed for the anise seed and tarragon for the basil.
• Add a teaspoon of mild chile pepper and omit the breadcrumb topping.
From The Spice Kitchen: Everyday Cooking with Organic Spices by Katie Luber and Sara Engram
Next time your kids mention gingerbread, surprise them with these cupcakes. Better yet, let them help you make them. Molasses and brown sugar form a rich flavor stage for some of our favorite spices to dance on. Feel free to adjust the spice in the frosting to your own preference. Orange zest would be a nice substitute for the lemon. Allspice or cinnamon would work well in place of the cardamom, too.
8 tablespoons (1 stick) unsalted butter, at room temperature
½ cup firmly packed brown sugar
½ cup molasses
1 egg
½ teaspoon vanilla
½ cup boiling water
1 teaspoon baking soda
1½ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon dried lemon zest
¼ teaspoon salt
Cardamom Cream Cheese Frosting
8 ounces cream cheese, at room temperature
1½ cups confectioners’ sugar
½ teaspoon vanilla
1 tablespoon fresh lemon juice
2 teaspoons dried lemon zest
1 teaspoon ground green cardamom
Preheat the oven to 350°F and grease 12 standard-size muffin cups or line them with paper cups. Cream the butter and brown sugar in a large mixing bowl until light and fluffy. Beat in the molasses, egg, and vanilla. In a small bowl, stir together the boiling water and the baking soda until dissolved. Stir the baking soda water into the molasses mixture.
Sift together the flour, cinnamon, ginger, cloves, lemon zest, and salt into a small bowl. Whisk the flour mixture into the molasses mixture until the batter is combined.
Spoon the batter into the prepared muffin cups. Bake the cupcakes until a toothpick inserted in the center of one or two of the cupcakes comes out clean, about 20 minutes.
While the cupcakes are baking, make the frosting. Cream together the cream cheese and the sugar in a medium mixing bowl until light and fluffy. Beat in the vanilla. Add the lemon juice, lemon zest, and cardamom and beat until fluffy and smooth. Chill the frosting in the refrigerator until ready to use.
Remove the cupcakes from the oven and allow them to cool for 5 minutes before removing them from the pan. Place the cupcakes on a rack to cool for 30 minutes. Spread the cream cheese frosting generously over the cooled cupcakes.
Makes 12 cupcakes
