Wizard Recipes

Paprika

Used as a seasoning and garnish for a plethora of savory dishes, paprika is a powder made by grinding aromatic sweet red pepper pods. The pods are quite tough, so several grindings are necessary to produce the proper
texture. The flavor of paprika can range from mild to pungent and hot, the color from bright orange-red to
deep blood-red.

Most commercial paprika comes from Spain, South America, California and Hungary, with the Hungarian variety considered by many to be superior. Indeed, Hungarian cuisine has long used paprika as a mainstay flavoring rather than simply as a garnish.

All supermarkets carry mild paprikas, while ethnic markets must be searched out for the more pungent varieties.

As with all herbs and spices, paprika should be stored in a cool, dark place for no more than 6 months.

Oregano
Oregano is an herb everyone is familiar with in some form or another. It’s an easy to grow perennial with some controversy surrounding it.

I was told long ago that true oregano has white flowers, but many times we end up with a plant that has pinkish flowers. This is actually wild marjoram. I have two large oregano plants that are probably not true oregano but sure do work well in all recipes, vinegars and the flowers are wonderful dried and used on wreaths.

To be sure of what you are getting talk to someone at your garden center that understands the difference.

Oregano can be used fresh with sautéed zucchini and onions, or is a welcome addition along with cilantro to black beans. For a simple elegant appetizer, carefully grill thick slices of provolone cheese that have been sprinkled with oregano. When the cheese is warmed and starts to melt spread on crusty fresh bread with a butter knife. Add oregano to your fresh salsa recipes, or any Mexican dishes as well as Italian recipes.
The leaves can be dried on the stem and crumbled into jars, or frozen in individual bags, then used as fresh.

One oregano plant that is put in full sun, fairly dry soil and harvested frequently will supply all that you need.

It does grow quickly and spread, but that will allow you to pot up some oregano for your windowsill and for your friends!

When Columbus sailed from Spain looking for the East Indies, nutmeg was one of the spices for which he was searching.

Native to the Spice Islands, this seed from the nutmeg tree (a tropical evergreen) was extremely popular throughout much of the world from the 15th to the 19th century.

When the fruit of the tree is picked, it is split to reveal the nutmeg seed surrounded by a lacy membrane that, when dried and ground, becomes the spice mace.
The hard, egg shaped nutmeg seed is grayish brown and about 1 inch long. The flavor and aroma are delicately
warm, spicy and sweet. Nutmeg is sold ground or whole. Whole nutmeg freshly ground with a nutmeg grater or
grinder is superior to that which is commercially ground and packaged. Nutmeg is excellent when used in baked
goods, milk or cream based preparations like custards, white sauces or eggnog and on fruits and vegetables —
particularly potatoes, spinach and squash.

Ginger.picture

Ginger is one of those indispensable herbs that we often take for granted. I can remember having a jar of ground ginger in my cupboard for so long that it lost it’s flavor! That was before I realized how many things it could be used for.
In the 13th Century the English Royalty loved it so much it became worth it’s weight in gold. We are fortunate that we can buy ginger fresh or ground at our grocery stores without having to sell our earthly possessions.
You can grow fresh ginger by planting a ginger root in a 12 inch pot, just below the surface of the dirt. Place the pot in a warm sunny spot, making sure it has good drainage. Water sparingly until the small green shoots appear, and thenwater well. Gin ger loves being misted and fertilized regularly. You will have to bring it inside during the winter, where it will become dormant and die down. After the plant is well established, in about a year, dig up the roots from the newer sprouts to use; these will be more flavorful. Roots will keep in the refrigerator for up to three weeks, and you can freeze them if they are wrapped well in plastic.
You can use fresh ginger in recipes that call for dried, but use about half the amount called for.
You can peel ginger root and chop it into very thin pieces for adding to any stir fry recipe. Try adding thin slivers to your poached fruit recipes or compotes. Grate the ginger root and add to vegetable recipes as you boil or steam
them. Of course, we all know that ground ginger is invaluable in holiday recipes!

Any of several species of plant grown for its acrid seeds and leaves, which are called mustard greens. The mustard plant belongs to the same family as broccoli, Brussels sprouts, collards, kale and kohlrabi.

Down through the centuries it has been used for culinary as well as medicinal purposes; the most notable example of the latter is mustard’s purported efficacy as a curative for the common cold.

The name is said to come from a Roman mixture of crushed mustard seed and MUST (unfermented grape juice), which was called mustum ardens (”burning wine”). Likewise, the French word moutarde (”mustard”) comes from a contraction of their moust (”must”) and a form of ardent (”hot” or “fiery”).

There are two major types of mustard seed - white (or yellow ) and brown (or Asian ). A third species, the black mustard seed, has been replaced for most purposes by the brown species because the latter can be grown and harvested more economically. White mustard seeds are much larger than the brown variety but a lot less pungent. They’re the main ingredient in American-style mustards.

White and brown seeds are blended to make English Mustard. Brown mustard seeds are used for pickling and as a seasoning, and are the main ingredient in European and Chinese mustards. Mustard seeds are sold whole, ground into powder or processed further into prepared mustard.

Powdered mustard is simply finely ground mustard seed. Mustard seeds can be stored for up to a year in a dry, dark place and powdered mustard for about 6 months. Whole seeds are used for pickling, flavoring cooked meats and vegetables and as a source for freshly ground mustard.

Powdered mustards and freshly ground seeds are used in sauces, as a seasoning in main dishes and as an ingredient in salad dressings