Make It Yourself- Rosewater

Part of the charm of living in England was living in a small village, well away from the air force base and all the American things, the hamburger place, the convenience store, the big grocery store (commissary). Adapting to life in rural England was very easy. I fell in love with the town of Stanton, where we lived, and surrounding bigger towns like Bury St. Edmunds, Thetford and Diss. There were no big shopping malls where we lived, and you had to travel a fair distance for a larger super market. We came to rely on the tiny grocery shop in Stanton for last minute items.

Because the weather was always so lovely the kids and I would often walk into town and visit the chip shop for lunch, the bakery for bread, and the grocery shop for a few items to complete a meal and a treat, like ice cream. Sometimes instead of ice cream the kiddos would opt for candy, and sometimes I would even have to join in. British candies are quite different from American candies. For one thing, the chocolate is much better quality. To me, growing up with a European family and always getting big boxes from Germany, I was raised enjoying the wonderful chocolates common in Europe, instead of the waxy tasting chocolate common here. One of my very favorite chocolates was Cadbury Flake. I can't even imagine how they make this unusual chocolate bar. It literally is a long bar of flaked chocolate, barely holding together. The first bite would often send a cascade of chocolate down the front of your shirt. There is absolutely nothing like that here in the U.S.

The chocolate was wonderful, and so was the caramel. Hard caramels and soft caramels, or toffees as they are called there, were a favorite of mine. Licorice All Sorts were fun, if you enjoy black licorice, which I love, but by far the most unique, and delicious candy I had while living there was something called Turkish Delight. Talk about different, Turkish Delight is a milk chocolate covered jelly bar. Yes, jelly. Not hard like gummy bears or crazy sticky like say, sugar coated orange slices, but a firmer version of a gelatin-like sweet jelly that's intensely flavored with rosewater. It's almost impossible to describe the flavor. It tasted like you think roses should taste. Floral notes, perfumey, subtly sweetened. It smells like roses and the dark chocolate heightens the flavor. It was such a unique and complex flavor it was surely created for adults. Paired with a light white wine, on the dry side, Turkish Delight is totally dessert worthy, and I've had a terrible time trying to find it now that I am back in the United States.

Sooooo hard to find but soooo worth it if you do.

As a baker I often experiment with different extracts and flavors- in cakes, fillings, meringues. In pastry cream. Citrus extracts such as orange or lime bring such a bright flavor to desserts that is a stark contrast to the warm and familiar vanilla. Spicy extracts add their own unique flavors, but I find myself continually gravitating towards florals. Flowers make lovely jellies, and they ar the perfect essences for baking too, especially rosewater. Rosewater can be a bit difficult to find unless you have a very well stocked market or specialty store nearby. Once you find this gem, you can use it in so many incredible ways both in and out of the kitchen. It makes a great facial toner, a lovely spritz to remove wrinkles from clothing, and in the kitchen you can use rosewater to bring a soft floral hint to so many things, baked goods, of course, ice cream, dairy foods like yogurts, cheesecake filling, frostings, beverages, cocktails. You can replace vanilla in most recipes and have a whole new flavor profile.

So we are going to make rosewater at home. There are a couple key things to keep in mind. First, choose roses that are fresh and brightly colored natural red or pink preferably.Red, pink and orange roses make the prettiest rosewater. Be careful to avoid roses that have had their color enhanced. When choosing roses, be sure to let the florist know they will be used in food so you can purchase roses that have not been sprayed with waxes and preservatives. I think you will find many larger florists in most cities keep food-safe flowers on hand, so be sure to ask. If you grow your own roses, or have a friend who gardens, even better! Our recipe calls for two cups of distilled water and 3 or 4 roses. These roses would be comparable in size to the typical long-stemmed variety you find in arrangements, so if you are using smaller roses from the garden, adjust the number accordingly.  Use only the petals, be sure you discard the rest of the rose, and choose very fragrant roses. You will be much happier with the result. Distilled water gives you a crystal clear finished product. If you don't have any you can use regular bottled or tap water but you might have a little cloudiness. And finally, I add a teaspoon of vodka to the finished rosewater. This acts like a preservative but is purely optional. You can omit the vodka if you like. 

Homemade Rosewater

3 or 4 fresh roses

2 cups distilled water

1 teaspoon vodka

Pull the petals from the roses and discard the remaining parts of the flower. Combine with distilled water in a small saucepan. Bring to boil over high heat, then reduce heat and simmer approximately 30 minutes. The petals will become very pale and the water will take on the color of the roses.

Remove from heat and add 1 teaspoon vodka.

Allow mixture to cool slightly, then bottle. Store in a cool dark location.

Use your homemade rosewater in Turkish and Middle Eastern recipes, cakes, whipped cream, candies. It's delicate floral flavor will be subtle but you will know it's there. You can make a similar tincture from any edible flower, the brighter the color, the better the water will look.

Shopping for Flavor- Penzey's

The catalog comes in the mail every few weeks. The temptation is there all over again, that insatiable need to go.........to smell.......to wander..........to use that free coupon. When I walk through the door all my common sense goes out the window and is replaced with a need to buy all the things. All the things.

Where exactly is this place that immediately turns me into a helpless soul wandering about, filling my basket with amazing tastes and smells? Penzey's of course! 

If you have never been inside a Penzey's store you really need to find one. They have everything you need to fully stock a kitchen with herbs and spices. They also carry a large selection of Penzey's blended seasoning mixes, many of which are salt free. From the French classics like Fines Herbes and Herbes de Provence to Penzey's favorites like Forward and Northwoods Seasoning, Bicentennial Rub and Rocky Mountain Seasoning, you will find exactly what you're looking for to make your recipes perfect.

It's been a few years since I signed up for the catalog. It's my favorite thing to get in the mail. There is always a coupon for a free product, often times it's a brand new product like a new seasoning blend, and once in a while it's Pick Your Favorite. This time around it's your choice of four different spices/blends in a new larger 3/4 cup sized resealable bag. The catalog is filled with all the amazing products they carry and interesting stories about folks who cook with the herbs and spices, including recipes. I've made many different foods from these recipes and enjoyed them all.

This trip to Penzey's I made a shopping list ahead of time. I needed a few things to complete some recipes I'm working on. Mustard seeds, for the new mustard recipes I have been playing with and can't wait to try, chipotle peppers for a home canned version of chipotle peppers in adobo sauce, and of course a few things that accidentally ended up in my basket. How did that happen?

Now the recipes in the catalog are really great. From a very simple grilled chicken to more complicated curries and baking recipes, there is something for every skill level and they are all from other Penzey's users so every month it's more cooking magazine than catalog, plus the stories are very interesting and fun to read. In this current catalog there is a super fast chicken recipe that anyone can make, and the picture......is so mouth watering!

Grilled Northwoods Chicken
recipe from Penzey's

4 boneless skinless chicken breasts
Northwoods Seasoning
2 tsp olive oil or cooking spray

Pound the chicken breasts evenly until they are about 1/4 inch thick, Sprinkle liberally with Northwoods Seasoning on both sides. Cover and refrigerate up to an hour.

Rub the grill lightly with olive oil or spray with cooking spray. Heat the grill to medium high heat. Place the chicken on the grill and cook until lightly browned, about 3-5 minutes. Turn the chicken and cook until browned on the other side, another 3-5 minutes. Serve with grilled aspargus.

Isn't that easy? What a great weeknight dinner when you're just too tired to do much. I like making these chicken breasts, slicing them, and keeping them on hand for tossing on a salad for a quick lunch. Grilling also means a lot less cleanup, but if you don't have a grill you can saute these chicken breasts just as easily in a skillet. Now head over to Penzey's! They offer online shopping if you don't have a store nearby.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Kitchen Witchcraft- Making my own herb and spice blends

I love having a garden. I love plants of all kinds. Flowers, vegetables, and especially herbs. They are so useful- so much more than just cooking. Beautiful fragrances, healing powers, food for bees and butterflies, herbs are awesome additions to any garden. I have always been an herb gardener, and as much as I love having fresh herbs to cook with all summer long, living in Iowa mean I do have to be practical and dehydrate some for over the cold winter months. Since I had huge herb gardens, I had TUBS of dried herbs to use and share and experiment with.

So I want to talk about herb blends. Too many times we grab a container of an herb bland at the store because it's there, already made, already bottled for us. But is it better? I don't think so. Made in a huge factory with who knows what kind of quality control and mysterious "stuff" in there.......no thank you! As a cook, you know which flavors go well together, and it isn't hard to figure out what herbs are in a traditional blend like Fines Herbes, so why not make your own blends? If you are like me and grow your own herbs already, it's basically free!  Another plus- you control exactly what's in it, what isn't and make your own decisions regarding salt, organics, and so on. 

So what is an easy first herb seasoning mix to start with? I love Fines Herbes for so many things. It's a classic French seasoning, and as you know, I am so in love with French flavors- it's a natural place to start. Just five easy-to-grow herbs make up the classic blend and here they are:

1/4 cup parsley

1/4 cup chervil

2 tablespoons thyme leaves

1/4 cup chopped chives

2 tablespoons tarragon

Crumble all the dried herbs together in a bowl. Makes about 1 cup. 

Here at home I make all kinds of blends from meat rubs to my own all-purpose seasoning for veggies and herbs. It's awesome in egg dishes and in a pinch can pass for Italian seasoning.

1/4 cup dried oregano

1/4 cup dried thyme

1/4 cup dried basil

2 tablespoons dried marjoram

1 tablespoon dried sage

Like before, crumble everything into a bowl, jar up and label. 

Spices are a little trickier- not all of them are something you can grow yourself, but many are. Peppers, dried and ground, make paprika and pepper seasonings of all kinds, from mild to roaring hot. Ginger, onion and garlic can also be dried and ground yourself.

Paprika is something I often make myself at home. I never get exactly the same flavor either, which makes it fun! I like to start with a base of red bell pepper or red gypsy pepper, which are mild with zero heat. From there things get really fun. Hatch, Guajillo and Pasilla chilies are great for making your own paprika. Hatch vary greatly in heat too so it's fun to test my finished product. Smoking the peppers beforehand gives you smoked paprika- oh so delicious. When I make my own paprika I don't have to worry about all the chemical anti-caking ingredients and preservatives, or color enhancers. Just peppers. 

Still buying packets of taco seasoning? You don't have to- here is a super quick and delicious taco seasoning you can make yourself, in big batches and store in a jar. Add to taste to meat or seafood for fantastic tacos without all the salt and fillers like cornstarch and flour-

1/4 cup dried minced onion

1/4 cup paprika- mild or hot

3 teaspoons ground cumin

3 teaspoons dried garlic

2 teaspoons crushed red pepper (adjust if you like it mild or hot)

1 teaspoon dried oregano

I dehydrate my own onions and garlic and grind them in a food processor to get garlic powder, and chop onions before drying for onion "flakes"- works great in this recipe. I make multiple batches of this mixture and store in a jar. To use it, I use 3-4 tablespoons and a splash of water when cooking taco meat. 

Italian Seasoning is a classic, and so super easy to mix up. It's pretty universal- parsley, basil, thyme, oregano and marjoram. I grow loads and loads of parsley and, with Mother Nature's cooperation, tons of basil so big batches are the norm around here. 

Chervil, thyme, dill and parsley make a great herb combo for fish and seafood. Thyme has a lemony aroma and bright flavor and we all know dill is made to go with fish! If you have chervil growing, add that as well. You won't be disappointed. This sprinkle is delicious with vegetables too, especially roasted spring asparagus and grilled summer squash. 

What's been missing up to this point? Rosemary. Known for it's piney scent and rich flavor rosemary mixes well with just about any herb but it can overwhelm and over power some of the milder herbs. Pork, lamb and beef take to rosemary beautifully, as does roast poultry. I use my mini food processor to pulverize and break up the dried rosemary- it is VERY difficult to crush with your fingers. Rosemary is one of the herbs in another classic French seasoning- Herbes de Provence. This blend uses a lot of thyme, which is a flavor I just love. I always grow lavender in my herb garden (flowers and leaves are edible) and that is also part of this mixture. You need-

1/4 cup dried thyme

2 tablespoons dried marjoram

1 tablespoon dried savory

1 tablespoon dried rosemary

2 teaspoons dried lavender flowers

1 teaspoon fennel seed 

I make my own meat rub as well. I keep it in a big jar on the counter and use is all the time. It's easy to make, and different every time. I start with a cup or cup and a half of brown sugar and then.......bring on the herbs and spices. I literally stand in front of my spice bookcase (yes, I have a bookcase filled with jars of herbs, spices, dried peppers, tomatoes, onions, and so on) and whatever sounds good gets dumped in the bowl. Dried minced onion, garlic powder, some crumbled herbs, tomato powder*, paprika, until I like what I see and love what I taste.

*Tomato powder is made from the peels of tomatoes I have canned or sliced tomatoes- dehydrated and then ground in the food processor to a powder. It's a great substitute for tomato paste when you need just a smidge- mix enough powder and water to form a paste. It's a great way to add loads of flavor.

Of course, no story about seasoning would be complete without a great big jar of mulling spices. I like to make BIG batches and use it for spiced cider, mulled wine, and more gifts. Sometimes I just heat a little in a small saucepan with just water to perfume the whole house. This makes a big batch so make sure you have some big jars.

3 cups broken/crushed cinnamon sticks

3 cups dried chopped/broken orange peel

1 cup whole allspice

1 cup whole cloves

1/2 cup star anise, broken if you like

I save orange and citrus peel throughout the year and just add to my big jar of dried peel. Just make sure to get as much of the bitter white pith off before you dehydrate the peel. This blend uses a larger quantity of spices- you can get good deals in the bulk section of grocery or specialty store or online from spice shops such as Penzeys. 

Since I'm saving all this money growing my own herbs and making my own mixes, I don't want to spend a bunch on containers to store them in so I save jars. The Chef used to think I was a jar hoarder until he realized that even those teeny tiny anchovy jars make great jars for little gifts. I'm recycling, keeping plastic and glass out of the landfill and have lots of unique sizes and shapes to decorate for gifts and my spice bookcase looks interesting!