Yesterday, we opened up the whole issue of flavouring festive roasts and mains without using tra-ditional, starchy, bread-crumb or rice-based stuffings. And we promised we’d focus on some less obvious ingredient options today…
Array of Fresh Whole Herbs: How many can you identify?
The the post that triggered this marathon exploration of ‘non-stuffings’ told a rich and complex story. And brought me back to the historical, authentic and traditional ways we in North America no longer use herbs, spices and other aromatic ingredients to flavour special mains…
Bouquets, Masalas and Trinities – Oh my!
It was like throwing open the kitchen windows – and pantry doors – wide, and taking a deep, hearty, inspiring breath…
So many other options beyond the same old bread-crumb or rice-based stuffings to inject flavour-ings into festive feast mains!
Yesterday, we explored the world of alternative techniques. Today, we promised to look at alternative ingredients – and familiar ones that can be used in new ways.
The post Sister Erin found that triggered yesterday’s and today’s posts simply listed an entire cata-logue of suggestions for whole, ‘naked’ herbs, spices and aromatic veggies that can be used to flavour not only meats, but veggie mains. But I think it’s important to look at some of the less fam-iliar ingredients to understand how they can be used to advantage – some in ways folks in other cultures have have used them for hundreds or thousands of years…
Hold onto your chef’s cap…
Following is my personally-curated, condensed list of ingredients that were new to me – or which I had heretofore dismissed as minor – which can be used to great advantage…
Garlic, Onions, Shallots & Leeks
All are members or cousins of the allium family. And they’ve have found places in every corner of the savoury-aromatic world. With varying flavour strengths and overtones, together they literally pervade the flavouring world.
Fennel, Celeriac, et al
Use the bulbs as you would onions. In parts of Central and eastern Europe, they’re considered root vegetables on their own account. Use the fronds fresh and whole as you would Celery tops, Dill, Rosemary or Lavender twigs.
Ginger, Lemongrass
If the Asian Trinity is Fresh Ginger, Garlic and Scallions… Lemongrass is their complementary D’Artagnan. Enough said…
Citrus
A slice or two of whole Lemon, including zest, is a favourite – often key – flavour addition to Poultry, Fish and Seafood dishes. A whole host of Asian and tropical dishes such as Luau Pork.
Western Fruits
Apples are just one firm fruit you can stuff into a cavity or dice up into a pesto to flavour a vast range of dishes. let your imagination be your guide.
Beer, Wine, & Spirits
A splash of Red Wine in the pot is traditional with roasted and especially braised beef dishes. A splash of Dry White is traditional with poultry, fish and seafood. Even Pork and Veal.
My take
The foregoing are oft-neglected ingredients, sometimes shunned as too exotic for western palates when used in their traditional ‘naked’ forms and usual generous amounts. But all deserve a fair shake in your kitchen. You’ve had the blinders on far too long…
~ Maggie J.