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The seventh of McCormick’s 2010 food trends has an international flair: roast cumin and chickpeas (garbanzo beans). But you’ll see how this dymanic duo can enhance the most traditional English and American standards, as in this new take on Shepherd’s Pie. Cumin is a seed that is often confused with caraway (which is actually a…
Continue reading “RECIPE: Shepherd’s Pie With Cumin & Smashed Chickpeas”
Banana Creme Mousse is one of the four variations of the recipe. Photo courtesy McCormick. Though pumpkin pie spice is typically found in Thanksgiving and Christmas desserts, pair it with coconut milk and you can add a burst of spice to all kinds of desserts, year-round. Pumpkin pie spice and coconut milk is the sixth…
Continue reading “RECIPE: Mini Mousse Desserts”
Give your regular egg salad, chicken salad or tuna salad an Asian spin. For each 1/4 cup mayonnaise, add 1/2 teaspoon curry powder and 2 tablespoons of chopped pistachios. Instead of lettuce on your sandwich, add baby arugula. And instead of white bread, go for whole grain bread: two slices equal 2/3 of your daily…
Continue reading “TIP OF THE DAY: Put A Spin On Your Salad Or Sandwich”
Creole mustard and shellfish are the fifth of the pairings in McCormick’s 2010 flavor trends. Creole mustard is a staple in New Orleans cuisine. It can be used as a sandwich condiment, a marinade for meat, a dip and incorporated into seafood dishes. Creole mustard is grainier in appearance and tastes tangier than other mustards…
Continue reading “RECIPE: Fried Green Tomatoes With Crab & Creole Mustard”
Pairing #4 in McCormick’s Top Food Trends of 2010 is chives and fish sauce. You may have had the combination in an Asian restaurant. Now, you can enjoy it at home. Chives are the smallest member of the onion family. The part used for culinary dishes is the thin, hollow, tubular leaves that resemble large…
Continue reading “RECIPE: “Deconstructed” Spring Roll Salad”
