What’s for Dinner #39 - Nov. '18 - The Beginning of the Holiday Season!

Thx. Some dishes were made limited to what were left in the fridge. Trying the best to use up the ingredients.

Sure. I make mixes from whole spice I grind in a small coffee grinder or buy small oz batches pre ground. I placed a recent order with World Spice Merchants. Sumac, zaatar, mace, herbs de provence, hazelnut dukkah. Some blends in whole form, some single spice.

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I try to use up food stuffs too. Bothers me when food is wasted.

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Do you have a good recipe of Zaatar?

I have both a small electric one, and a manual one, both coffee grinder for this usage. The electric one can mixed really fine, but needs a bigger batch.

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4 posts were merged into an existing topic: High praise for sumac, uses

I have only been cut by mine cleaning it. I was so mad last time I threw it out!

Thanks! I like the fact of drying fresh thyme, and the extra (Mexican) oregano seems like a good idea.

BTW, Mexican oregano vs Italian oregano, what’s the difference?

Ouch! Sorry for that! I always use a toothbrush for cleaning those tools.

Mediterranean Oregano

This oregano is a member of the mint family and grows throughout the region, from Greece to Italy, Spain, Turkey, Egypt, and Morocco. It’s also known as wild marjoram. Oregano from these areas is robust in flavor, though different. Some more bitter, sweet, or peppery than others. Greek oregano tends to be the most savory and earthy, while Italian is milder and Turkish is more pungent.

Mexican Oregano

This oregano is a relative of lemon verbena and native to Mexico, it also grows in Central and South America. Although this it shares the basic pungent flavor of Mediterranean oregano, it also has undertones of citrus and mild licorice.

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I’ve tried that with limited success. Still tasted good though!

All four, Greek, Italian, Turkish and Mexican oregano taste diff. Italian is mild and Mexican is faintly citrusy to me. I enjoy all of them.

I didn’t add any oregano to the zaatar because I thought it would overpower the thyme. I prefer oregano with roasted garlic s&p and mild paprika in ooil as a garlic bread dip.

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Started a topic yet?

Go for it :+1:

As much as I like to make everything from scratch, Zaatar is not one of them. There are so many good blends out there.

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I can see that with many spice blends. I do both. Depends on avail. Mostly I like that I can adjust blends to my liking.
And make small batches.

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While I think of it zaatar is delicious on fire pit popcorn and homemade potato chips. But I bet you know that👍

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Dinner today was vegetable rice with shrimp and whiting.

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Finally caught up on all of your fabulous meals for the past few weeks! I haven’t cooked much of anything since Thanksgiving - we had a LOT of leftovers. The carbs (stuffing, mashed potatoes, Parker House rolls and pie) were gone by Sunday, but there was a ton of turkey and half a porchetta to plow through. I made an omelet filling with the last of the porchetta, peppers and onions tonight, and DH and DSD have just about finished off the turkey for lunches. I’ll have to get my creative juices flowing again by dinnertime tomorrow!

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I’m good with sage exactly twice times a year. Maybe three if it’s fried as a crunchy garnish.

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