We all have them: our secret ingredients that transform
recipes into one-of-a-kind creations that are to die for. This is what keeps
food exciting at the dinner table and makes it unique to us. Although these
Blueberry Jam – Beef or other red meats such as lamb or
various game meats will always benefit from a little something bold &
sweet. Blueberry jam is my “go to” ingredient for burger patties, chilli, stew,
etc. It will not only compliment in flavour, but also the sweetness will help
counteract any acidity in the recipe. Blackberry jam is good too, but the seeds
aren’t pleasant.
Peanut Butter – Although with the increasing number of
peanut allergies in our society, peanut butter should never be secretive.
However, it is wonderful for using as a base for any peanut dressings, dips
(like for chicken satay for example), or stir-fry sauces. A dollop of peanut
butter in a pot of chilli is great too.
Sambal Oelek – Every Chef knows about the “sambal”. This
is a liquid/paste crushed chilli pepper product that can be purchased in small
jars from the imported foods aisle of almost any major grocery store. Dried
chillis always need time for rehydration, so this product is a perfect
replacement as it is instant heat. I add a little (about 1/2 teaspoon or so) to
spaghetti sauces, soups, and stews… not to make them spicy; just extra
dimension of flavour. If you want your food spicy, then add more.
Soy Sauce – If a dish requires extra seasoning, try adding soy sauce instead of
salt. It will not only season your finished dish, but also provide extra
flavour and colour.
Canned Anchovies – We all know this ingredient from Caesar
dressings, but this is another salty ingredient that will do wonders for
seasoning and bringing out flavours in many of your recipes. Add a couple of
small filets to the beginning of the cooking process so that they break down
into more of a paste. They will add such a different dimension of flavour that
it will keep your dinner guests guessing.
Wine, Beer, Juice, or Broth – Water has no flavour or colour. When a
recipe calls for a small amount of water to be added, I always replace with a
different liquid that will be appropriate in flavour & colour to the dish I
am making.
Whipping Cream – Not “whipped” cream, but “whipping” cream
from a carton. This high fat content cream (usually 33% to 35% milk fat) is
great to have on hand to add a little richness. Plus because it is so high in
milk fat, it will not split when reducing down in a sauce, even if the sauce is
acidic.
Butter – Obviously for health reasons both cream and butter should be used in
moderation, but a small pat of butter to finish a sauce is wonderfully
delicious. Simply pull your finished sauce off the heat and just before
serving, stir in a small amount until melted. Melting a pat of butter over a
grilled steak is also great. Oh, and for the record, I always use salted
butter.
Fennel Seed – Not from the same plant as the fennel
bulb we see in the produce department, these do have a similar taste of black
licorice. Fennel seed is a traditional ingredient in Italian sausage, but I
always throw in a couple teaspoons of these seeds to my tomato pasta sauces.
Charcoal – Although not an ingredient like the others listed here, cooking with
this natural fuel of carbonized wood adds such a depth of flavour to everything
from burgers to desserts. We even cook sauces, soups, stews over charcoal as
well as many baked goods, and of course traditional barbecue. I am not talking manufactured
square-shaped “briquettes” here; I am talking about lump charcoal: chunks of
wood that have been heated with very little to no oxygen, so they naturally
carbonize. According to archeological expeditions, we as humans have been
cooking with this fuel for thousands of years, so this is the oldest known form
of fuel to humankind.
Until next time... Happy Cooking!
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