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Now That Makes Sense
The sense of smell is the most developed of our five senses, and fragrance with its combination of scents can invoke an immediate response. One whiff of bread baking and your back in your Grandmother's kitchen. Roses remind you of your high school prom, a certain cologne reminds you of your first love. Fragrance is now everywhere from soap to candles to the air in office space.
Holiday time evokes memories from childhood with fresh cut Evergreen, Snow in the air and Cinnamon-laced mulled cider. Each one of these has its own unique scent. Holidays also are a traditional time to purchase perfumes and colognes and the scents themselves have evolved over the past 50 years. In the 1950's the light floral scents gave way to the more complex aromas favored by the Europeans, partly because of the returning G.I.'s and for men Bay Rum and Old Spice were replaced by more masculine and heavier scents like Canoe. In the 1960's the age of television had an impact with advertising and even the Fuller Brush people started selling scents of their own. The Hippie generation's obsession with the East brought many fragrances with musk, patchouli and sandalwood to the perfume counter. The 1970's brought a rise in Fashion Designers joining the perfume market with millions spent on fragrance by Calvin Klein, Oscar de la Renta and Ralph Lauren. Women's Lib movements pushed the idea of super women with Enjoli "I can bring home the bacon, fry it up in a pan, and never, ever let you forget your a man" and Charlie, the "Annie Hall" scent. In the 1980's before the term "politically correct" had been coined, provocative names mirrored excessive times like Passion, Obsession and Poison.
The fitness craze started a new market category with Adidas and other "sport" perfumes. In the 1990's aromatherapy was the new buzz word with Americans looking to healing powers in herbs and flowers. Lavender, myrrh, jasmine, rose, balsam and bitter orange all were used for personal fragrances as well as for healing. Unisex fragrances such as CK One and CK became chic with the youth culture. Even sport stars like Michael Jordan added his own cologne to the 268 new fragrances for men.
What lies ahead for the fragrances of the next ten years?
Say Cheese!
I don't know about the rest of you, but I personally could live on cheese. Around this time of year as football games start to encompass much of the weekend activities signature cheeseburgers usually gain in popularity. But why stop there? Semi-soft cheese such as Edam and Muenster have a good melting qualities that make them great for grilled cheese sandwiches. Try offering grilled cheese sandwiches made with Edam and apples, or layer slices of apples and cheddar on bread and then grill.
Keeping up with Teams, here are a few seasonal fruit and cheeses that team up together:
Melons - Romano
Figs - Provolone and Roquefort
Apples - Cheddar, Mild Gouda, Edam or Swiss
Pears - Extra Sharp Cheddar, Gorgonzola, Blue, Shaved Parmesan
Plums - Parmesan
Berries - Brie
Another winning strategy is cheese and wine.
Points to consider when selecting mates include
the cheese's flavor intensity, creaminess, salt content and acidity.
Pair fresh cheese like Mascarpone and Mozzarella with light wines, either white or red.
Pungent cheese with hearty, red wines
and blue-veined cheese with dessert wines.
Below is a quick reference list:
Swiss, Fontina, Asiago, Brie and Aged Cheddar go well with Cabernet Sauvignon, a fruity, dry red wine
Mild Cheddar, Mozzarella, Blue Cheese and Aged Provolone team up with berry like flavors of Zinfandel a spicy, red wine
Colby, Gorgonzola, or mild blue cheese are complimented by Pinot Noir, a fruity red wine.
Looking for something Complete, Pass these combos around:
Parmesan, walnut bread and Cabernet Sauvignon
Pesto Monterey Jack and Late Harvest Riesling
Smoked Mozzarella and Amontillado Sherry kmcd.
Spice Up Your Life
I don't know whether the Emril Live cooking show has something to to with the spice consumption being at an all time high, but it is up 68% from a decade ago. People are trying to lessen fat, sugar and salt in their cooking, so spices can replace some of these things. The popularity of ethnic cooking has also boosted spice sales. There are 10 basics that we should all have in our spice rack, which should not be stored over the stove as heat (and light) affect spices adversely. If you have anything in the ground spice or herb family for over 6 months, toss it because it will not enhance your recipe.
TOP 10 LIST:
BASIL
Which is in the mint family, and used with most tomato recipes. Also in soups,
vegetables, chicken, fish and lamb.
BLACK PEPPER
Also known as the "master spice" should be used freshly ground.
CINNAMON (CASSIA)
From the tree bark in the laurel family used for baking, ham, squash and grains.
CLOVES
From the unopened buds of evergreens used in pickling, baking and with sweet vegetables.
DILL
Seeds and leaves are in the parsley family and used for breads, slaws, meats, salads.
GINGER
One of the oldest spices and still available fresh for meat, poultry, fish and many
oriental recipes.
MARJORAM
This cousin of oregano is milder and used in stuffings, with eggplant, lamb and veal.
NUTMEG/MACE
These both come from the same source with nutmeg being from the seed and mace the
surrounding growth, used in baking and many vegetable dishes.
OREGANO
More pungent than marjoram and used with BBQ sauces, pizza, pork and stuffings.
PAPRIKA
From Turkish peppers and can be from mild to slightly hot. Used commercially with
beef curries, goulash soups, and also as a garnish.
Remember that whole spices keep the longest,
and check freshness before using by inhaling or rubbing between your fingers (not with
pepper of course). If you are not sure of a spice in a new recipe add 1/2 the amount
first and then taste to see if you would like it and then proceed to add the
rest. Just remember the words of Emril....
BAM, BAM, BAM