Spices and Herbs by Elaynn

 

Here are some more herbs AND spices that go good with certain foods.

ENJOY!

For those of you that are artistic, this would make a beautiful gift for someone who likes to cook and bake, or is new at cooking and baking. I had a friend who copied something like this by hand in calligraphy, on a long sheet of paper, dyed the paper some pretty color and made colored scroll work all around the edges, and made a small frame all around and made it so that it could be hung on the wall. She also said a few words of friendship and put her name on the bottom and DATED it. It was a very personalized gift. See what you can do!!

BEANS, DRIED

cumin, garlic, onions, parsley, sage, savory, thyme

BEANS, GREEN

basil, cloves, dill, marjoram, mints, savory, thyme

BEEF

basil, bay leaf, chili pepper, cumin, garlic, ginger, marjoram, onions, oregano, parsley, rosemary, sage, savory, tarragon, thyme

BREAD

anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, onions, oregano, parsley, poppy seeds, rosemary, sage, sesame seeds, thyme

BROCCOLI

basil, dill, garlic, nutmeg, oregano

CABBAGE

basil, caraway, cayenne pepper, dill, marjoram, savory

CARROTS

basil, chervil, chives, cinnamon, cloves, cumin, dill, ginger, marjoram, mint, parsley, savory

CAULIFLOWER

basil, cumin, dill, garlic, marjoram, parsley, rosemary, savory, tarragon

CHEESE

basil, chervil, chives, coriander, curry powder, dill, garlic, marjoram, parsley, sage, tarragon, thyme

CHICKEN

allspice, basil, bay leaf, cinnamon, curry powder, dill, garlic, ginger, mace, marjoram, nutmeg, onions, paprika, parsley, rosemary,, saffron, sage, savory, thyme

COTTAGE CHEESE

basil, chives, cinnamon, curry powder, dill, paprika, thyme

EGGPLANT

basil, cinnamon, garlic, marjoram, onions, oregano, parsley, savory, thyme

EGGS

basil, chervil, chives, coriander, curry powder, dill, fennel, marjoram, oregano, paprika, parsley, rosemary, sage, savory, tarragon, thyme

FISH

basil, chives, curry powder, dill, garlic, ginger, marjoram, oregano, parley, sage, savory, tarragon, thyme

FRUIT

anise, cinnamon . Cloves, ginger, mace, mints, nutmeg, rosemary

LAMB

basil, bay leaf, cinnamon, coriander, cumin, curry powder, dill, garlic, ginger, mints, onions, parsley, rosemary, tarragon, thyme

MUSHROOMS

coriander, marjoram, oregano, tarragon, thyme

PARSNIPS

basil, curry powder, dill, marjoram, parsley, thyme

POTAOTES

caraway, chives, dill, marjoram, oregano, paprika, parsley, rosemary, tarragon, thyme

SALADS, GREEN

basil, chervil chives, coriander, dill, garlic, marjoram,, mints, oregano, parsley, rosemary, tarragon, thyme

SOUPS

basil, bay leaf, chives, dill, garlic, marjoram, onions, parsley, rosemary, sage, savory, thyme

SPINACH

allspice, basil,, chives, nutmeg, rosemary

SQUASH

allspice, basil, cinnamon, cloves, dill, marjoram, nutmeg, rosemary, savory

STUFFINGS

garlic, marjoram, parsley, onions, rosemary, sage, thyme

TOMATOES

basil, bay leaf, chives, garlic, oregano, parsley, rosemary, savory, tarragon, thyme

TURKEY

basil, garlic, marjoram, onions, rosemary, saffron , sage, savory, tarragon, thyme

VEAL

basil, bay leaf, chervil, marjoram, onions, parsley, rosemary, savory, thyme

I'll be doing another blog starting with the herb or spice and what goes good with it.

 

FISH AND SHELLFISH INFO

COD Atlantic cod and Pacific cod have lean, firm white flesh.

FISH THAT MAY BE SUBSTITUTED: haddock, whiting (silver hake), pollock

halibut; scrod

HALIBUT INTERCHANGEABLE WITH petrale sole; pompano; swordfish; cod

FLATFISH flounders and halibuts. Some flatfish are called sole.

Flatfish have lean, delicately flavored white flesh.

FISH THAT MAY BE SUBSTITUTED: summer flounder (fluke); yellowtail flounder;

petrale, lemon, gray and rex soles; halibut; turbot

MACKEREL a/k/a BONITO, WAHOO. Mackerel has both dark and light fatty

flesh. King mackerel is stronger flavored and fattier than Spanish mackerel.

FISH THAT MAY BE SUBSTITUTED: wahoo; bullet, chub, king, spanish macerels;

tunas; mullet

GOOSEFISH a/k/a MONKFISH OR ANGLER FISH. Has firm, white flesh that

tastes like lobster. With goosefish only the tail section is edible.

FISH THAT MAY BE SUBSTITUTED: cusk

RED SNAPPER Flavorful, lean, juicy white flesh.

FISH THAT MAY BE SUBSTITUTED: other varieties of snapper on the Pacific

Coast, or rock fishes

SALMON A/K/A PINK, CHUM, SOCKEYE AND ATLANTIC SALMONS have fatty, distinctive-flavored firm flesh that ranges in color from white to deep coral.

THERE IS NO SUBSTITUTE FOR SALMON.

SEA BASS Lean, firm, white flesh.

FISH THAT MAY BE SUBSTITUTED: black sea bass; sand perch; groupers; scamp;

sand bass; striped bass. INTERCHANGEABLE WITH: tuna; halibut; salmon;

haddock ; sea trout

SHARK a/k/a MAKO It has texture, color and taste similar to those of

swordfish. INTERCHANGEABLE W/ bluefin tuna, albacore, swordfish, catfish

FISH THAT MAY BE SUBSTITUTED: porbeagle; blue sharks

SWORDFISH Coarse-textured, rich, delicately flavored.

FISH THAT MAY BE SUBSTITUTED: mako; shark

TROUT A/K/A BROOK, RAINBOW; HATCHERY-BRED. Light meat, firm flesh, moderately fatty. INTERCHANGEABLE WITH red snapper; bluefish; perch

FISH THAT MAY BE SUBSTIUTED OR INTERCHANGED: brook, rainbow, hatchery bred

TUNA Several varieties. All have fatty, full flavored, light or dark flesh.

FISH THAT MAY BE SUBSTITUTED: bonito; mackerels

SHELLFISH

CRAB A/K/A HARD SHELL CRABS; BLUE, ROCK, DUNGENESS. Meat is delicate and moderately sweet.

Available live, fresh, frozen or cooked

LOBSTER Firm, rich tasting, non fatty succulent flesh

Available whole, live, cooked or frozen

SHRIMP AND PRAWNS (JUMBO SHRIMP) Delicate, firm flesh

Available fresh, cooked, frozen, whole, in shell or shelled

CLAMS HARD SHELL; LITTLENECK; CHERRYSTONE, CHOWDER CLAMS. Tender, sweet flesh

AVAILABLE whole or shucked, fresh or frozen

MUSSELS Mollusks Tender, sweet flesh

Available live

OYSTERS tender flesh, with delicate flavor.

Available year round, whole or shucked, fresh or frozen

SCALLOPS Bay and Sea. Both are tender, with delicately flavored ivory flesh.

AVAILABLE shucked, fresh or frozen

SQUID delicately flavored, firm (almost chewy) white flesh

Available whole or cut into pieces fresh or frozen

OTHER INTERESTING INFO

With a delicate texture fish when grilling with a perforated grill rack,

use disposable aluminum pans, the Nordic ware fish boat or heavy aluminum

foil so that the delicate fish dose not flake and fall between the grill

grates onto the fire.

 

 

FRESH WATER FISH PRESERVATIVE

This is a good way to preserve your fish if you cannot eat the fish right away. Even if you have to freeze them.

1/4 cup lemon juice

1 3/4 cup water

one 1 oz pkg unflavored gelatin

whole trout, gutted and cleaned

in small saucepan, combine lemon juice & water. Remove 1/2 cup

of the mixture and set aside. Bring the remaining lemon juice

mixture in the saucepan to boil. Sprinkle gelatin over the reserved

1/2 cup of lemon water til it softens. When gelatin has softened,

whisk it into the boiling lemon juice mixture & remove from heat.

Whisk til gelatin has dissolved & set saucepan aside to cool.

Dip each cleaned fish into lemon juice/gelatin mixture, then wrap

individually in plastic wrap & place in resealable plastic bags and freeze.

Whole trout treated in this way can be frozen for up to a year

 

REGARDING FISH

SPECIAL NOTE: To test doneness ; carefully slide a sharp paring knife between the layers of the fish meat, then turn it slightly to get a good look inside. If the meat still looks translucent in the middle, give it another minute or two. You DON'T want the fish to flake, it will be tough, dry and chewy. When you do the knife test, press on it w/your finger & make a mental note of how firm it is. That's the firmness you want next

time. Use a timer, and then you won't ever have to do it w/the knife again!

 

I thought that I might share with you a list of what herbs go with what type of fish. I have always found this to be helpful to know just which herbs to use with which fish. I've also included some types of wine and cheese

In another few days, I will have a list for meats, game, vegetables and fruits.

Enjoy!!

                                FISH FRESHWATER

BASS     garlic, onion, marjoram, dill,orange zest, curry powder, cayenne pepper, oregano, thyme, sweet Hungarian paprika, lemon zest, ground cumin, chili powder,

 EXTRA: Madeira, dry sherry or sake,

CATFISH       oregano, thyme, cayenne pepper, onion, jalapeno pepper, cilantro,curry powder, sweet paprika, white pepper, oregano, bay leaf,

 EXTRA: Monterrey Jack cheese, rice wine vinegar,

PANFISH (YELLOW PERCH, BLUEGILL, CRAPPIE, BULLHEAD, ROCK BASS, PUMPKINSEED) onion, garlic, ground cumin, chili powder, oregano, red pepper flakes, jalapeno, thyme, ground coriander, sweet paprika

 EXTRA: cheddar cheese,

PERCH          garlic, basil, dill, tarragon, ground, cumin

 EXTRA: extra dry vermouth, rice wine vinegar, grated Parmesan cheese

PICKEREL       onion, garlic, fresh cilantro, coriander, cayenne pepper, ground ginger, lemon,

 EXTRA: Parmesan cheese, Monterrey Jack cheese,

PIKE       marjoram, onion (including red onion),garlic,curry powder,lemon,orange peel/zest,  parsley,basil, cumin seeds, cardamom, turmeric, cayenne pepper, cilantro, fresh mint  thyme, oregano,chives,

EXTRA: grated Parmesan cheese, red wine vinegar, extra dry vermouth

SALMON ( all Pacific salmon are born in fresh water, run to the sea and then return to their birth streams to spawn)     dill weed, fennel seed ( ground), onion, lemon zest, curry powder, tarragon,ground cumin and cumin seeds, chili powder, parsley, basil, bay leaves, garlic, whole peppercorns, ground coriander, red onion, ground turmeric, thyme

 EXTRA: Japanese rice wine, dry white wine, Madeira wine

TROUT      onion, red pepper, thyme, garlic, lemon zest, oregano, bay leaves, cayenne pepper, ground turmeric, cilantro, ground cumin, summer savory, pink peppercorns, curry powder, orange zest, shallots, Sweet Hungarian paprika

EXTRA: dry white wine or extra dry vermouth, apple cider vinegar

WALLEYE     onion, orange zest, lime, red pepper flakes, garlic, thyme, oregano, cayenne pepper, curry powder, lemon, basil, parsley, tarragon, rosemary, sage, coriander, cilantro, Vidalia onion, tangerine

 EXTRA: grated provolone cheese, yogurt, anisette, Parmesan cheese, extra dry vermouth or dry white wine

WHITE BASS       onion, lime, garlic, basil, marjoram

 EXTRA: yogurt, sour cream, horseradish, good with shrimp, red wine vinegar

 

                                   SEAFOOD

BLUEFISH leeks , chives, garlic, parsley, tarragon, lemon,

EXTRA: WINE: Muscadet or California Sauvignon Blanc, Parmesan cheese

CATFISH lemon zest, garlic, gingerroot, garam masala, turmeric, cayenne, fennel, thyme, basil, oregano, parsleyk, chives

EXTRA yogurt

EEL parsley, shallot, thyme, sorrel, chervil, tarragon, mint, sage, lemon zest

EXTRA: dry white wine

FLOUNDER shallots, lemon zest, parsley,garlic, gingerroot, cumin, coriander, cayenne

EXTRA: yogurt

GROUPER: onion, garlic, ginger root,garam masala, turmeric, cayenne,red pepper, basil

EXTRA: balsamic vinegar, yogurt

HADDACK onion, garlic, oregano, thyme, lemon zest, garlic, gingerroot, garam masala, turmeric, cayenne

EXTRA yogurt

 MACKEREL onion, garlic, parsley, basil, oregano, thyme, paprika, lemon zest

EXTRA: dry white wine

MUSSELS: red onion, cilantro, jalapeno, lime, garlic, ground coriander,, parsley, oregano

EXTRA: dry sherry, , grated Parmesan,

OCTOPUS onion, bay leaf, parsley, peppercorns, garlic, paprika, thyme

EXTRA; dry white wine

SEA BASS onion, garlic, jalapeno, cilantro, parsley, thyme,lemon zest, gingerroot

EXTRA: dry white wine

SHRIMP ginger root, curry powder, celery seed, basil, oregano, thyme, garlic, cayenne and red pepper flakes, parsley, lemon zest, dill

EXTRA: white wine vinegar, dry sherry, feta cheese, yogurt

SKATE onion, garlic, oregano, thyme, cayenne, parsley

EXTRA dry white wine

SQUID onion, grlic, parsley, basil, oregano

EXTRA: dry white wine, Parmesan

TILAPIA onion,garlic, fennel leaves and bulb, lemon zest, parsley, ginger-root, garam masala, turmeric, basil,cayenne

EXTRA: yogurt , dry white wine

FISH BROTHS, GUMBOS, SOUPS, CHOWDERS:

FISH BROTHS thyme, parsley, whole cloves, black peppercorns

EXTRA: dry white wine

GUMBOS: onion, garlic, jalapeno, bay leaf, fish broth, thyme,cilantro, parsley

SOUPS & CHOWDERS: basil, thyme, oregano, parsley, garlic, onion, jalapeno, curry powder, cumin

EXTRA: dry sherry, dry white wine , balsamic vinegar