I am a NUT for Nutmeg!

OK, we’re here…it’s fall rapidly descending into holidays…so I thought I’d touch on some winter spices that everybody uses for BAKING…but since I’m not the Pastry Queen I’m going to talk a bit about nuance and savory cooking.  Nutmeg is one of my favorite spices because it has such a nuanced flavor if you use the right amount that most people can’t tell it’s in there…it’s the big ole’ “What IS that flavor?!?” that I love to hear so much 🙂

Nutmeg was fought over (the islands that grew it) and considered so valuable that it was sterilized when it left an island so that it couldn’t re-seed or grow anywhere else.  It comes from a tree that also produces mace (more on that next time) The DEATH penalty was enforced for anyone smuggling nutmeg.  First the Portuguese and the Dutch battled over dominion.  Then the Dutch and the English.   I’m going to leave you with two fun facts:

1)   The Island of Manhattan, then called New Amsterdam, is part of the United States because of a negotiation in 1667 ending this particular spice war.

2)    Add a pinch of nutmeg whenever you use cream, milk, or eggs.  No matter the recipe.  You’ll thank me!

For more tips and tricks you can subscribe here for some weekly wisdom!

Quinoa – The Red White and Black Of It

Native to South America, the quinoa seed comes in 3 different varieties, and I like them all – particularly together.  Sometimes its hard to find the blend though, and when I can’t I’ll settle for red.

White quinoa is the most plentiful; it is the largest and has a nutty vegetal flavor and the softest texture of the three.  Red is next in size and is crunchier because it has an outer seed coat that makes it even nuttier (any reason, you think, why this would be my fave?!?)  Black is the tiniest and the crunchies with an even thicker seed coat.

The reason I personally like to mix them is because the white explodes and is fluffiest, the red has the best flavor and texture (to me – this is personal folks!), and the black will virtually always remain crunchy.  Interesting flavors and textures always make for a more delicious meal!  Lula’s Catering makes soups and stews with quinoa as well as entrée salads and side dishes.  It’s packed with nutrition and is gluten free … a real winner!  For more tips & tidbits from Lula you can always go here – just type in your key word question and I’ll probably have some sort of answer!!  With love, Lula