Spice and Herb Bible from Ajowan (Bishop's Weed) to Zedoary (White Turmeric) and everything in-between

Ian Hemphill, author “The Spice and Herb Bible, Second Edition” grew up on an herb farm and has worked in the industry for 40 years. He is an expert and his “bible” earns space in my library and I recommend it to your bookshelves, too.

While I have others of this ilk, none go to the depth the Ian does nor offer as much practical advise in using herbs and spices.

Then, too, few are raised on an herb farm….and probably fewer take a hold of a birthright with such vigor and purpose as Ian, a native of Sydney, Australia. Today he oversees Herbie’s Spices with the largest selection of herbs and spices for sale and export in the southern hemisphere.(www.herbiesspiceusa.com)

The recipes are from Kate Hemphill, a home economist, chef, food writer and cooking school persona with classes in London England.

Without further ado, dive into these recipes knowing you are led by a master.

Serve these unusual yet delicious beans with rice, or simply spoon into a warm flour tortilla and eat immediately. For a hearty soup, blend beans with enough stock to achieve desired consistency.

Chili Chocolate

Black Beans

2 pasilla (chile negro) chiles

2 cascabel chilies

1 chipotle chili

2 cups boiling water

1 tsp. ground allspice

1 tsp. ground cinnamon

¼ tsp. ground cloves

1 red onion, chopped

3 ½ oz. ground almonds

1 tbsp. drrieed oregano

1 tsp. crushed garlic

1 lb. black beans, cooked and drained

2 oz. 70% bittersweet chocolate, broken into pieces

1 tsp. salt

Roast chilies in a 350-degree oven for 5 minutes, then soak in boiling water 10-15 minutes.

In a large saucepan, over medium heat, toast allspice, cinnamon and cloves for l minute or until fragrant. Add onion, almonds, oregano and garlic; stir until combined. Strain Chili soaked water into the saucep0an. Seed and finely chop chilies and add to the pan. Add beans, chocolate and salt; reduce heat and simmer gently;, adding more liquid if necessary, for 45 minutes or until beans are very soft. Serves 4-6

Chives are one of the world’s most popular culinary herbs. They are the smallest member of the onion family and became popular in kitchen during the 19th century.

Chive Muffins

2 tbsp. melted butter

½ cup cornmeal

2 cups self-rising flour

2 tsp. salt

1 tsp. baking powder

1 tsp. sweet paprika

2 eggs, lightly whisked

1 cup buttermilk

¾ cup milk½ cup shredded Cheddar cheese

½ cup freshly grated Parmesan cheese

½ cup vegetable oil

1 bunch chives, chopped (about ¼ cup)

Preheat oven to 350 degrees.

Grease a 12-cup muffin pan with melted butter. Sprinkle cornmeal into muffin cups and shake around to coat the butter, then turn pan upside down to remove excess cornmeal.

Sift flour, salt, baking powder and paprika into a large bowl. In a separate bowl, mix eggs, buttermilk, milk, Cheddar, Parmesan and oil. Slowly pour wet mixture into dry, stirring with a wooden spoon until incorporated and smooth. Stir in chives. Pour into prepared pan and bake for 15-20 minutes, or until muffins are risen and golden. Let cool in pan for 5 minutes before turning out onto a wire rack to cool completely. Makes 12.

This somewhat less traditional use of cumin demonstrates how well it goes with root vegetables. This salad is served well warm, at room temperature or chilled.

Beet Feta and Toasted Cumin Salad

1 tbsp. cumin seeds

1 ¼ lb. beets roasted, peeled and cut into 1-inch cubes*

3 ½ oz. feta cheese, crumbled

1 tbsp. fresh lemon juice

1 tbsp. olive oil

½ tsp. ground cumin

1 large sprig fresh flat-leaf parsley, chopped

Toast cumin seeds: Heat a pan over medium heat and add seeds. Shake pan or stir seeds so they do not stick or burn. Cook only until cumin begins to give off a toasted aroma and the color begins to darken. Quickly remove from heat and tip cumin out of pan.

In a large bowl, gently combine toasted cumin seeds with remaining ingredients. Serves 6

The author’s mother Rosemay Hemphill was also a writer. This is her recipe from her book, “Herbs for all Seasons”. Ian says it reminds him of hot (summer) days in the years before air conditioning, when sometimes the best relief from the midday heat was to have a light lunch with a cooling accompaniment such as these cucumbers.

Yogurt & Dill Cucumbers

2 cucumbers

1 cup plain yogurt

1 tbsp. chipped green dill tips

Freshly ground black pepper to taste

Fresh or dried dill leaves, for garnish

Peel cucumbers (lightly leaving a bit of green .JB) Blanch in boiling salted water for just a minute, then refresh in cold water. Drain well. In a shallow dish, combine cucumbers, yogurt, dill and pepper. Serve chilled, garnished with fresh or dried dill leaves.

“When fresh garlic is roasted it develops a sweet agreeable taste,” Hemphill says. He continues saying, “ the garlic sauce complements pork just as well as traditional apple sauce.”

Pork Tenderoloins with Roasted Garlic and Artichoke Sauce

For meat:

4 pork tenderloins

8 cloves garlic, peeled and bruised

4 sprigs fresh thyme

¼ cup olive oil

1 ¼ lb. Anya or new potatoes, boiled and drained

Salt and freshly ground black pepper, to taste

3 tbsp. finely chopped fresh flat-leaf parsley

5 cloves garlic, very thinly sliced and dried in oil.

For sauce:

2 heads garlic

Salt and freshly ground black pepper to taste

Olive oil for drizzling

1 can ( 14 oz.) artichoke hearts, drained

1/3 cup fresh lemon juice

1 tsp. ground cumin

1/3 cup olive oil

Trim fat from pork tenderloins and place in a sealable plastic bag with garlic, thyme and olive oil. Refrigerate for 2 hours or overnight.

Preheat oven to 350 degrees. For the sauce, prepare garlic by slicing off the tops to expose the cloves. Place in a roasting pan, season with salt and pepper and drizzle with olive oil. Cover with foil and roast for 1 hour, or until soft. Remove garlic from oven, leaving oven on, and squeeze the garlic into a bowl. (They should be very soft and easy to manager. If cloves don’t come out easily, continue roasting.) Place roasted garlic, artichokes, lemon juice and cumin in a food processor and pulse until beginning to puree, then, with the motor running, add oil through the feed tube, leaving some texture to the sauce. Do not over blend. Set aside.

Sliced cooked potatoes into quarters and season with salt and pepper and place on a baking sheet. Place in oven to get slightly crispy while pork is cooking.

Remove pork from marinade and discard marinade. Panfry or broil pork for 15 minutes, turning twice, until just a hint of pink remains inside. Let rest 5 minutes, then cut on the diagonal into 1-inch thick slices.

To serve, place potatoes in the center of each plate, top with slice of pork and a dollop of sauce, then garnish of chopped parsley and fried garlic. (Additional sauce will keep int eh refrigerator for up to 1 week. Serves 8.

This is my recipe, not Ian’s. Still with berries just finishing their glorious season I wanted to share one of my most popular recipes…..I am bathed in kudos whenever I bake this. You will be too!

Cobblers are easy, simple and delicious. Frozen berries will do when fresh ones are no longer available or well priced. Serve warm and top with scoops of ice cream for a satisfying dessert everyone will love. Anticipate compliments galore!

Berry-delicious Cobbler

5 cups fresh or frozen ( 2 drained and thawed 16-oz. pkgs.) blackberries, logan berries, raspberries or combination (not blue berries)

2 cups sugar

1 cups flour

4 tsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

2 cups whole milk

2 sticks butter (1 cup) melted and cooled slightly

Whipping cream, ice cream or whipped topping

Mint or lemon balm leaves, optional garnish

Combine berries and sugar. Stir well. Let stand about 30 minutes or until fruit and sugar form syrup, stirring occasionally.

In a medium bowl, combine flour, baking powder, salt and cinnamon. Whisk to blend. Stir in milk with flat whisk, then add butter and blend well.

Spread batter into a 13 x 9 inch baking pan. Top with fruit mixture. Bake in a 375-degree oven about 40-50 minutes or until dough rises and is golden. Serve warm with whipping cream, ice cream or whipped topping. Garnish with mint or lemon balm leaves. 15-20 servings.