Black Pepper and Peppercorns

Bring in the New year with a little corny corn! Black Peppercorn, that is! If you’re thinking “why is she writing about boring old Pepper? Duh! I already know everything about that little black speck,” well, read on! I’m fixing to change your way of thinking about our friend, Mr. Peppercorn.

Mr. Peppercorn is the dried, unripe berry fruit of the flowering vine Piper Nigrum.  Yes, he comes from a fruit plant!  Teachers across the world, rejoice! If you’re sick of apples, perhaps a “Peppercorn a Day will keep the Doctor Away”! The most common fruits of this fruits labor is ground black pepper, commonly found in a tin can. I’m certain Mr. Peppercorn will agree: This interpretation of the Peppercorn’s true seasoning capabilities is neglectful abuse at best, and a criminal offense punishable in a court of law, at least! I implore you: Make a mad dash to your spice cabinet and haul that can of black pepper as far away from your precious recipes as possible! Then either go to the store and purchase a pepper mill, or finally put to use that mortar and pestle, still in the box. From your wedding. 20 years ago....before they had fancy registries and whatnot. 

Grinding your own pepper might sound tedious, especially when you’re used to a tin can doing all the work. However, the benefits of citrusy, floral, woody freshly ground peppercorns far outweigh the mild extra bit of work it takes to produce them. The better quality, and usually higher price tag of a premium Peppermill can equal up to seven times the amount of product per turn of the mill, so invest wisely! I recently purchased a moderately priced mill, whereas previously I was using the disposable kind found in the spice aisle at the grocery store. Huge difference! I can now spend more of my time in the kitchen sipping wine, instead of grinding pepper with a cheap contraption. See? The benefits of investing a few dollars beforehand far outweigh the initial slight dwindling of funds.

In addition to being super cool, calm, and collective black pepper is a super food as well. It’s many health benefits include aiding in digestion, having duiretic properties, and impressive antioxidant and antibacterial effects. It is also thought to alleviate hemorrhoids, constipation, and gas. Thank you, Mr. Peppercorn! You taste good, look good, and make me feel good, too! I love you :)

Leeks

Leeks are akin to the vegetables onions and garlic, in the vegetable family called the Alliums.   They have a mild onion flavor similar to a green onion or scallion, but not so pungent as a yellow or red onion. While they don’t get the publicity or research funding as onions and garlic, they offer many of the same health benefits including high concentrations of B vitamin folate, and antioxidant polyphenols. Leeks actually look like souped-up scallions, with small, white bulbs at the bottom of a cylindrical stalk that transitions into light, then dark green at the tips.  As it darkens into a grassy green, the tightly wrapped, wide leaves fan out and are woody and inedible. They are bought fresh and will store in the refrigerator for up to 2 weeks. They’re sold in the produce section of most grocery stores, and usually come bundled in 2 or 3 stalks. 

Over the past year, I have come to love leeks and use them often. Before then, I had never even heard of them and had to endure some trial and error before I felt any real respect toward the vegetable. Here are some of the things I learned, that I feel propagated my admiration for this delicious and fun ingredient:

1. Your first time with a Leek may be a bit overwhelming and confusing. It’s not so obvious what needs to be done to prepare it, and it’s big and kind of clunky. Thankfully, it’s very easy to use and prepare, and you need nothing more than a sharp knife! Slice off the dark green tops, starting right about where the light green starts becoming lime and/or dark green. At the bottom, chop off the hairy looking end of the bulb. Then remove a few of the tough outer layers of leaves. Note the leaves you’re removing don’t always go down as far as the white part of the stalk, it may just be 2-3 layers of the greener end. You’re left with a roughly 5-6 inch white and light green stalk. 

2. They are dirty little Alliums! They grow by being trenched in soil, and the loose layers causes that gritty sand to get wedged in between them. Most literature will advise to cut off the dark green tops and remove the tough outer layers of leaves, then slice the remaining white to light green stalk in half lengthwise, and bathe them under cold running water while fanning out the layers and rinsing out all of the embedded grit. For me, because I always use them chopped into half-moons, I trim to the 5-6 inch stalk, slice that in half lengthwise, then slice into thin half-rings/moons. Throw them into a fine mesh strainer and rinse under cold water. Done! Way easier...

3. To cook or not to cook? I know they can be served raw sprinkled over salads and whatnot, but I have only ever used them cooked. Depending on the recipe I use butter or chicken broth/stock to cook them. If you’re familiar with some of my cooking philosophy, you’ll know that I use water and Better than Bouillon (check out fellow Featured Ingredient: Better than Bouillon). Set a skillet to high heat and melt butter or simmer stock. Toss in the leeks and sauté for 2 minutes, then cover and reduce to medium low, stirring occasionally, about 8 minutes, or until tender. 

4. Ok, they’re trimmed, washed, and cooked...now what the Sam Hill do I do with them? Well, taste one! Aren’t they yummy? I bet you just thought of 100 uses for them without even reading on! Personally, my FAVORITE thing to do with them is sautee in lots of butter, and add to mashed potatoes, making Leek Mashed Potatoes. Using the butter in the sauté both infuses it with leek flavor and replaces what you’d be adding to the mash anyway. I serve these as a regular side dish, and use them to top Cottage/Shepherds pie. 

Recently, I overcooked and caramelized the leeks, and they turned out brown and kinda chewy and crunchy. I was bringing dinner to my partner at work and a central element of the meal was my highly anticipated Leek Mashed Potaotes. I had no time to redo the leeks and I was a bit panicky, so I tossed them into the potatoes anyway, then scooped the potatoes into individual ramekins, covered with cheese, and baked until the cheese melted. They turned out to be absolutely delicious, and my partner keeps asking for the recipe! I will post the recipe soon :)

If this blog doesn’t make you dash to the store and buy Leeks immediately, I hope at least you’ll give them a try! And when you do, share your experience, and especially recipes with our EMS community! 

Bay Leaf

Bay Leaf is an herb that is harvested from the Bay Laurel, an aromatic evergreen tree or large shrub that is native to the Mediterranean region. It’s aromatic leaves are used in both sweet and savory dishes, and can also be infused into olive oil. The most common bay leaves are referred to as “Turkish” or “California” bay leaves. Turkey is one of the main exporters of Bay Leaves, and Turkish bay leaves have a more subtle and mellow flavor. California bay leaves can come from the native Umbellularia Californica tree, or can be a product of a transplanted Bay Laurel, and have more of a menthol or medicinal quality to the taste. Bay trees can also be grown in outdoor or indoor gardens, in most climates with mild winters. 

There is much debate regarding dried vs fresh bay leaf. Many people are true advocates of fresh bay leaf and are completely opposed to dried. Much like any fresh vs. dried herb, using double of the  fresh ingredient is recommended. It is thought that cutting the leaf in half before adding it to a recipe concentrates its true flavor. It is important to note Bay Leaf must ALWAYS  be removed prior to serving, as it can cause lacerations to internal organs if swallowed whole. 

Plenty of chefs, homemakers, and even food critics will attest to the fact that the actual flavor of Bay Leaf can be hard to detect. It is believed that some people even have an inability to taste the leaf, while others identify its presence immediately. Bay Leaf adds a subtle, complex depth of flavor to most foods if used in moderation, and highlights the essential flavors in other herbs and spices. If used excessively, it has a chemical, medicinal,  “after shave” quality or taste that will ruin a whole dish. 

A good way to highlight and differentiate the taste of bay leaf is to add a leaf to the butter before scrambling eggs. Similarly, add it to the simmering oil in a recipe, even before adding onions, to allow the oils and esters to be released. Add a leaf to stews, sauces, syrups, stocks, marinades, and even dessert recipes! Use it in rice water, béchamel, or steep it in heavy cream before whipping. The possibilities are literally, endless! Share your favorite Bay Leaf recipe with your favorite ParamedicCooks!!!

Better than Bouillon

I don’t know how long Better than Bouillon has been on the market, but I discovered it about a year ago. Since then, it has been one of my most highly coveted ingredients and a secret addition to alot of recipes I cook. It began with a can. A can of chicken broth, to be exact, and how unsatisfactory the flavors are. A can of chicken broth is nothing more than some water with a bouillon cube dissolved in it, packaged in tin, and sold to a massive audience of people who would potentially enjoy Better than Bouillon. That’s just my opinion, anyway. 

Better than Bouillon is a concentrated food paste and comes in a variety of flavors. Concentrated food paste sounds kinda unappetizing, but that is how the manufacturers describe the product. I like to think of it as chicken stock or beef base in a jar. In my grocery store, it is sold near the chicken, and comes packaged in a little glass jar. I have only tried the chicken and beef flavors, and I use them in every recipe that calls for stock. 1 teaspoon of Better than Bouillon in 8 ounces of water equals a can of broth/stock. I add it to soups, marinades, and to the water when making rice. It can be salty, so add it and taste before you salt. 

I challenge to you to replace your current beef or chicken stock, cubes, or granules with Better than Boullion! Better than Boullion, FTW! (I have not been hired, pressured, or paid to say this! I just love B.T.B.!)

Sweet Potato

Do I have anything sweet to say about sweet potatoes? Yes, I do! My 2 favorite things to do with sweet potatoes are make sweet potato fries, and homemade Super Baby Food (see my blogs for more info!) Sweet potatoes are one of those foods highly touted for being a Super Food in itself, and they make alot of headlines as being a Whole food. So, that should make it gross! What kind of normal person eats healthy food without sacrifice? Maybe YOU! 

Not to be confused with Yams, sweet potatoes are very high in vitamin A and vitamin C, and an adequate source of many other vitamins and minerals.  Eating sweet potatoes provides you with Vitamin A to help you to adjust your eyes to light changes, as well as keeping your skin healthier. Vitamin C to helps boost your immune system, heals wounds, and builds healthy teeth and gums. Vitamin B6 helps you convert protein into energy while also improving brain function. Copper helps you maintain your cardiovascular and nervous systems.

Vitamin E to helps you maintain your circulatory system, improves your ability to heal, and may help women decrease premenstrual syndrome. Wow! Wonder if it does bathrooms, and pedicures...

My favorite recipe for my Vitamin A, C, E, B6, and Copper is sweet potato fries! Not the fried kind, the baked version that preserves all of the essential vitamins! I even bought a special “fry pan,” that has holes in the bottom to make the potatoes crispier, without deep frying in oil. I cut the potato into fries (leave the skins on for extra nutrition and texture), put them in a large ziploc bag and coat with extra virgin olive oil then add a pretty decent amount of salt, garlic powder, and freshly ground pepper and shake it all up. The plastic bag thing works well for marinating too, easy to prepare, easy to clean up. After the plastic bag tango is done, spread the potatoes on a sheet tray in a single layer and pop them in a 450 degree oven for about 20 minutes, turning once. If I remember, I’ll sprinkle on some Paprika. A little trick to getting the fries slightly crispier also is to preheat the sheet pan before you add the potatoes. They make a sizzling sound when you put them on the pan afterward, almost like searing meat. Despite the special pan and the preheating trick, these fries tend to still be the mushy type. They’d be perfect to sit down and watch a good chick flick with... :)

Cocoa Powder

        When you think of cocoa powder, what’s the first food that comes to mind? Brownies, hot chocolate, pudding? Have you ever considered using cocoa powder in chili? It’s one of my chili secret ingredients! Well, it was before I decided to share it with you Paramedic Cooks! Cocoa Powder is way more diversified than it gets credit for. It is also an ingredient whose depth of flavor is encouraged and amplified by an eclectic medley of other ingredients. In my kitchen, I employ a “3C” trio philosophy. Cocoa, Cayenne, and Çalt. Ok, that is not how Salt is spelled, but a “2C 1S” philosophy wasn’t working...

Cocoa powder is made from Cacao beans. The beans are processed to produce Chocolate Liquor. The liquor is then pressed to create cocoa butter and cocoa solids, which are pressed again then ground into cocoa powder. The butter goes on to to be used in baked, cosmetic, and pharmaceutical products. There are two main types of cocoa powder, natural and dutch. Natural speaks for itself, it is the unaltered powder from the cocoa solids press. It has a strong, mildly acidic flavor, and is very dark in color. Dutch is alkalized to remove the natural acidity, which mellows the intense flavor and dulls the color. 

My 3C philosophy works in almost any recipe that calls for cocoa powder. In hot chocolate the cayenne pepper gives it a rich, spicy kick and the salt deepens the chocolatey flavor. In chili, because it simmers for so long the cocoa adds an unidentifiable depth of flavor. It doesn’t taste chocolatey, or bitter.  It is divine. 3C can be applied to brownies also, but leave out the cayenne if they’re specialty type brownies, like cheesecake or peanut butter. When using it in recipes, make a slurry or paste by mixing the cocoa with one of the liquid ingredients, then incorporate the paste into the dish. Cocoa power mixed with shortening can be used in place of baking chocolate. The ratio is 3 tablespoons of cocoa powder with 1 tablespoon shortening equals 1 ounce of Bakers chocolate. Remember the 3C’s next time you use cocoa powder! 

Olive Oil

Why doesn’t Olive Oil have wrinkles even though it’s over 6,000 years old? Why is Olive Oil so skinny if it contains so much fat? Why is Olive Oil considered an extra virgin if it has so many partners? Lastly, why should you rub Olive Oil on your baby’s butt?

Olive Oil has origins dating back to 5000 BC. The whopping majority comes from the Mediterranean Region, where olive tree cultivation has been happening for about 6 centuries.  Spain is the top producer of Olive Oil, and Greece devotes 60% of it’s cultivated land to olive growing. Olives are harvested from a tree, and oil is produced by pressing olives into a paste then grinding or crushing them to release the oils which are trapped inside. Olive Oil avoids wrinkles by providing skin moisture that is akin to the most expensive manufactured creams. It can be directly applied to skin in a thin layer as a day/night moisturizer, and as a makeup remover. To avoid a greasy feeling, mix it with a few drops of fresh lemon (as a bonus, lemon’s vitamin C will rejuvenate skin) in the palm of your hand and apply evenly to wet skin. Store it in a spray bottle to cut down on the messiness factor. 

Olive Oil is considered a good source of fat, and is a much healthier choice than other more processed oils. If fat makes you fat, and is bad for you, than why choose a good source of it? Because your body needs dietary fat for basic functions, like cellular energy, vitamin absorption, and nutrient transport. Olive Oil is a monounsaturated fat, which is known for it’s cholesterol lowering benefits and decreasing your risk of heart disease. Use olive oil instead of other fats , not in addition to them. Here’s the breakdown on cholesterol: there are two types, LDL (low-density lipoproteins and HDL (high-density lipoproteins). The liver processes all cholesterol and excess LDL not used by the body gets deposited in your arteries and builds up, manifesting itself as a condition called atherosclerosis. HDL transports excess cholesterol, that is the cholesterol the body doesn't need for basic function, from the bloodstream, including LDL. HDL transports the excess back to the liver, where it is processed for disposal. Therefore, the higher the HDL, the lower the LDL! Easy...wow! They are like the Superhero and Villain of cholesterol! 

There are many kinds of Olive Oil, and many good pairings that compliment the Oil. Perhaps one of the easiest, and best, is a dip concocted of olive oil, fresh garlic, dried herbs, grated cheese, and a splash of balsamic vinegar with a loaf of fresh bread to slather it on...even better than breads’ immortal companion, butter! With all of those partners, olive oil can’t turn around without someone questioning its virginity! The virginity of olive oil refers to its processing. Extra virgin is made from the first pressing of high quality under ripe olives pressed soon after harvesting. Virgin olive oil can be considered low-grade extra virgin olive oil and is made from riper olives. Refined olive oil is obtained by using charcoal and other chemicals to produce an edible product from poor quality olives. Finally, regular olive oil is a blend of virgin and refined oils. What grade you choose should be based on what cooking method is being executed. 

A baby’s bottom certainly doesn’t need any more recognition for its softness, and we’re certainly not going to cook it, or dip bread in it! So why is a baby’s butt in the same publication as facts about olive oil? For the treatment and prevention of diaper rash, of course! Apply a thin layer to help with the irritation and as a preventative measure. 

A few Olive Oil Facts:

• It is made only from green olives.
• using olive oil in place of saturated fats as the main fat in your diet may actually help reduce cholesterol levels.
• It is a fruit, thus it’s oil is considered a fruit juice.
• Hippocrates called olive oil "the great therapeutic."
• In Ancient Greece, women applied olive oil to their skin and hair after bathing as protection from the elements and to maintain a pleasant fragrance.
• olive trees can live up to 600 years or more.
• olive oil is the most easily absorbed edible fat.
• you can bake with olive oil. Just substitute the same amount for the fat called for in the recipe. The result is moist, even textured cake with a tender crumb.
• you can fry with olive oil. When used in frying, olive oil coats food instead of being absorbed. It also contains high amounts of antioxidants and can be reused 4-5 times before being discarded. Other fats and oils can only be used twice.

Meatloaf Mix

Meatloaf Mix! What?  Meatloaf Mix is packaged as a combination of ground Beef, Veal, and Pork. It is found near the butcher in your local Supermarket, usually near the ground beef/hamburger meat. If you don’t see it as an advertised product on the shelf, request it from the butcher. Don’t be shy, even in Massachusetts the butchers are friendly!  You can easily buy all of these meats separately and achieve the same mixture, but there are a few grocery stores that sell the invention prepackaged. It should come in equal parts by weight of ground meat.

So...what to do with Meatloaf Mix? Make a meatloaf, obviously! The reason Meatloaf Mix is such a success is because it balances the amount of meatiness and fat for the tastiest, moistest dishes. Why do so many people scoff or seem repulsed at even the slightest utterance of the word “meatloaf”? It is kind of an unappealing word, and conjures up images of grey rectangles of desiccated meat served in a dingy basement cafeteria in elementary school...but we’re way past that! We’re PARAMEDIC COOKS! We try different recipes, experiment with fresh herbs and spices, and investigate modern cooking appliances and techniques! My favorite recipe for meatloaf uses lots of fresh thyme and sauteed onions in olive oil before baking. The absolute best use of meatloaf mix I have ever discovered is called “Stuffed Cabbage Stoup,” created by Rachel Ray. Here’s the link: http://www.foodnetwork.com/recipes/rachael-ray/stuffed-cabbage-stoup-recipe/index.html. I dare you to try it! Let us know what you think!

Besides, who’s to say we can’t reinvent and rename Meatloaf! I would call it...Beefcake Bake! Or Breakout Burger Dome! It could be a catchy tune, even:” Baking away again in Beefcake Burgerville...”