Those of you that have been reading for a while know that I like my spice blends. I think spices add so much flavor to food. They are invaluable when you are trying to reduce your salt and fat intake. If you missed them you may want to check out the blends I posted for curry powder, ras el hanout and dukkah.
For those of you that don’t speak french quatre epices translates to “four spice” and the name makes sense since that is what the blend contains. Classically it contains white pepper, nutmeg, ginger and cloves. It is used in processed meat and pate. It is also wonderful with game meats and wine based stews. In my prior life I used it to make pate, sausages, terrines and beef stew. I realized yesterday that I had not used this in ages and decided it was time to find out what uses it has in a vegan diet. Needless to say you can expect a seitan sausage and vegan pate very soon. ;-) Here is how you make the spice blend.
Quatre Epices
Makes about 2 tablespoons
Ingredients:
1 fat tablespoon white peppercorns
1 teaspoon whole cloves
1 teaspoon freshly grated nutmeg (I use approximately ½ of a whole nutmeg)
½ teaspoon ginger, ground (dry not fresh)
Directions:
Toast the white peppercorns and cloves until you smell the aroma. Now cool the spices before grinding. I place them in a coffee grinder I have reserved for spices but you can use a mortar and pestle if you like to do things old school, it does work but taste longer to get it finely ground. Add the nutmeg and ginger and stir to combine. Store in an air tight container, I use an old spice bottle that I have cleaned well.
Comments:
If you like french food the flavors of this spice will be very familiar to you. I think it works well with mushroom and think I am going to try it as a seasoning for marinated tofu. If you make a vegan beef stew try adding a teaspoon or two of this to the dish. It will make the flavor much more complex. This spice plays well with both white and red wine.
Unrelated note:
Today is Friday so that means I need to take care of my usual errands. Assuming all goes well I will be back to make something using this spice blend. I also have a raw salad with sumac that I want to work on today or tomorrow.
I hope you are all having a great day. I do love my Fridays even when they are hot and humid like today. Nothing, not even sticky weather, can ruin my mood on Friday. Be back later.
i never thought ginger was in french food. this is an interesting mix, have a great day Alicia
ReplyDeleteMichelle,
ReplyDeleteIt is the ground ginger not fresh. I have not seen the fresh used that I can remember. But now you have me wondering. I may have to look that up later, LOL.
talk to you later,
Ali
Love this blend. I am a huge fan of mixing up my own blends and keeping them on hand. One that you will always find in my cabinet: cumin, garlic powder, red pepper, chili powder, salt, and pepper.
ReplyDeleteHope you're having a good one!
Heather,
ReplyDeleteGlad you like the sound of this one. I can't wait to use it in something later this afternoon. ;-)
Your blend sounds perfect for all the south western food you make.
I hope you are having a good Friday too,
Ali
This sounds great--I love spice blends and am always looking for new ones. Thanks for sharing it!
ReplyDeleteCourtney
Courtney,
ReplyDeleteGlad you like the sound of it. I will be using it over the next few weeks so everyone can see what dishes it works in.
talk to you soon,
Ali
Cool, there's also a traditional variation that includes cinnamon, I think.
ReplyDeleteRose,
ReplyDeleteThere is a version that is used in cakes and puddings that has allspice in place of the white pepper and cinnamon in place of the ginger. Since I don't bake I don't use that one any more. But it would probably be good in smoothies too.
talk to you later,
Ali