nutmeg

Ras El Hanout
FarmPlate Sep 30, 2010 nutmeg 0 comments
from the FarmPlate Kitchen Ras el hanout is a complex Moroccan spice blend that may contain 30 or 40 different ingredients. Zamouri Spices or Kalustyan’s are two excellent mail-order sources for this product. If you don't have time for the ras el hanout to arrive in the mail, it's easy to blend a batch of your own. Keep it on hand to flavor pilafs, lamb, poultry and grilled seafood. You can grind whole spices in your coffee grinder. To clean out the coffee oils and smell, grind a tablespoon or two of uncooked couscous or rice to a powder. Discard the powder and wipe out the grinder with a damp paper towel. Use this formula as a guide but do feel free to add or subtract other spices and...
Squash - A Herd of Misfits
Susan Stuck Sep 30, 2010 nutmeg 1 comments
The squash family can make a cook crazy. There's no conformity within this bunch. From overgrown green dirigibles to splashy sultans' turbans to bulbous blue monsters, it's a herd of misfits. Some, like zucchini and yellow squash, are bland and tender and pose no physical challenges to the cook. Others, like the big blue Hubbard, have skins so tough you practically need a Sawzall to get to the flesh. This particular cook loves acorn squash because it's so manageable, so predictable and so very convenient. The squash are easy enough to cleave in half, quickly seed and bake off while you prepare the rest of a meal. The nutty and not-too-sweet flesh shows off other flavors so well you can make...
Pumpkin-Honey Muffins
FarmPlate Sep 23, 2010 nutmeg 0 comments
from the FarmPlate Kitchen If you plan on using homemade pumpkin purée in this recipe instead of canned, keep in mind that an average size pie pumpkin will yield between 3 and 4 cups of cooked purée. Store unused pumpkin purée in 1- or 2-cup quantities in the freezer. It will keep for several months. 1½ cups King Arthur white whole-wheat or unbleached all-purpose flour 1½ teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground ginger ½ teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg 1/8 teaspoon ground cloves ¼ teaspoon salt 4 tablespoons unsalted butter, at room temperature 2/3 cup Honey Gardens honey 1 large egg 1 cup (8 ounces) pumpkin purée (canned or from a cooked...
It's a Honey of a Month
FarmPlate Sep 23, 2010 nutmeg 0 comments
September is a honey of a month. The kids are back to school, the days are still warm and roadside stands are overflowing with nature's bounty. To top it off, it's Library Card Sign-up Month (time to check out a cookbook or two) and National Honey Month, sponsored by the National Honey Board, which was established by Congress in 1987 to support U.S. honey producers and encourage all of us to buy and use more honey. If you're looking for a special honey with a particular flavor, the National Honey Board website has a wonderful tool called the Honey Locator that lets you search for honey by flower source. From acacia to orange blossom to Yucatan varieties, you'll find honey from more than 170...
Blueberry Buckle
FarmPlate Jul 21, 2010 nutmeg 0 comments
from the FarmPlate Kitchen Delicious warm or cold. Perfect for breakfast or dessert. For the Blueberry Cake Layer 4 tablespoons unsalted Cabot butter, at room temperature ½ cup white sugar from the FarmPlate Kitchen Delicious warm or cold. Perfect for breakfast or dessert. For the Blueberry Cake Layer 4 tablespoons unsalted Cabot butter, at room temperature ½ cup white sugar 1 large egg (try the eggs at Applecheek Farm) 1 teaspoon pure vanilla extract 1½ cups King Arthur all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt ½ cup milk (from McNamara Dairy) 3 cups fresh-picked blueberries plus more for serving (pick your own at Wildwood Farm) For the Buckle Layer ½ cup King Arthur...