Spice Up Your Spring
March 27, 2003

JOY! The end of a demanding winter and everyone is feeling a little frisky. Time to re-awaken our tired taste buds and spring clean the spice rack. How often should a cook turn their spice supply over? This question was asked by a woman in my cooking class, who confessed she still had the original spices from her first marriage (she was ten years into her second marriage!) I’ll wager we all have some colorful dust enjoying cabinet space in our kitchens, now is the time to ditch it. Here’s how: call Penzeys Spices at 1-800-741-7787 and request their amazing catalog. Reading it is like a free trip around the world. They offer the freshest and widest variety of spices, at the best prices I have ever seen. Try combinations like Sunny Spain Seasoning (hand mixed black pepper, lemon peel, garlic and onion), or head south with Galena Street Rub, it gets your mouth watering for grilled chicken and pork (nutmeg, sage, paprika, black pepper, flake salt, cayenne, crushed red pepper and sugar). Where else can you get such a thrill for $1.49? Cooking with special spice combinations greatly reduces the need for recipes and prep time. Simply follow basic steps for grilling, sautéing or blending foods with the added kick of the spices. Since most spices are a yearly crop, it makes sense to turn your supply over once a year. Order the smallest quantities offered, and try several; this will create excitement in your menu planning, save you money, and make storage easier. Tonight? I think we’ll visit Northern India with a little Rogan Josh grilled lamb.

Jerk Chicken & Fish Seasoning: (Ginger, brown sugar, sweet chili, garlic, paprika, allspice, lemon grass, thyme, nutmeg, black pepper, cumin, red pepper, jalapeno.) Rub seasoning all over a whole chicken and stuff a lemon, cut in half, into the cavity. Roast according to directions. Fish: rub Jerk all over salmon steaks and grill. Serve with fresh greens mixed with a homemade salad dressing from the Creamy Peppercorn, Greek, or Sunny Paris mixtures.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008