Thursday, May 5, 2011

What’s That Smell?



What’s that smell is a good question when you are unfamiliar with spices? Some cooks have an inherent ability to smell the spice and know the way it will taste, while others are, well, are smell-blind. At any point, while following a recipe, if you are instructed to add a large amount of spice, smell it first then take and a tiny taste. They are deadly—not in the biblical sense—and can ruin a meal for those of even strong stomachs and constitutions. Fortunately, I’m married to one of these guinea pigs.



Having cooked for over 4-decades, I’ve rarely botched a meal (lately), but the choice of a recipe that included in caraway seeds was an awful exception. The recipe called for 3-tablespoons (3 Tbsp.) of caraway seeds and seemed a bit much; however, as a recruiter of spices and not a dead-head, I went with the directions. Big, big, big mistake…never use 3-tablespoons of anything unless you use it frequently, and know how it will react with other ingredients. Sausage and Caraway seeds can fight a never-ending battle in the digestive system.



Scandinavian Ug-Free Sausage:

3-Tbsp olive oil

1-Eckrich Mesquite Smoked Sausage, cut in half-rounds

1-head of cabbage, quartered

3-tbsp butter/margarine

2-carrots, diced or julienne

1-small yellow onion, diced

2/3 c water

1-tsp garlic

½ tsp nutmeg

¼ tsp caraway seeds (remember smell first and use appropriately)

1/3 c. Worcestershire



Heat stainless or non-stick skillet over medium-high until thoroughly warmed through, add olive oil and butter, diced onion and carrots, cook until tender and transparent; reducing heat as needed to avoid scorching. Add sausage and cabbage, add water and cover for 15 to 20 minutes, depending on the amount of tenderness you wish for your cabbage. Add Worcestershire, garlic, nutmeg, and caraway seeds; continue cooking on medium heat until ingredients have been absorbed, approx. 5 minutes.



Note: We prefer our cabbage very tender and cook it 25 minutes covered.



If small children and cats run away screeching and crying, you’ve added too much caraway. Many spices—Chili powder, Cayenne, Garam Masala, Paprika, and Cumin—have very strong flavors and can, as with cumin, numb the tongue. Novices Beware: even the bland and less-odoriferous spices can be dangerous; Nutmeg, Onion powder, etc.



A good cook can throw together a meal in 30 minutes; a great cook can create a feast using simple ingredients and love.

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