Turmeric-Spice of the Week
Turmeric is the root of a perennial plant belonging to the ginger family of plants. Native to China and Indonesia, it is produced today in China, Indonesia, Haiti and Jamaica.
Most recipes call for powdered turmeric. It’s medicinal taste mellows with the addition of other spices and the flavors of the foods it is cooked with. It also imparts a deep yellow color to foods, and will indelibly stain clothing and kitchen towels if you are careless.
Some suggestions for using turmeric powder:
*Add to cream sauce for eggs; sprinkle on scrambled or fried eggs; blend into deviled eggs and egg salad.
*Include ¼ teaspoon to each cup of liquid for marinades and basting sauces.
*Sprinkle onto fish, chops, steaks and chicken before roasting or broiling; add to cream sauces for meats and seafood.
*Flavor bread and butter pickles, chow-chow, mustard pickles, chutney and corn relish.
*For salad dressings, use ½ teaspoon per cup of dressing for cold seafood salads; use in mustard sauces.
*Stir into cream soups and chowders.
*Season any tomato sauce, soup or casserole.
Turmeric-scented Pork Stew
Equipment
- 5-quart soup kettle
Ingredients
- 3 pounds pork roast cubed
- 4 Tbsp. olive oil
- 1 onion chopped
- 1½ tsp. turmeric powder
- ½ tsp. cinnamon powder
- 1 tsp. sea salt
- 1 tsp white pepper* fine-grind
- 1 28-oz. can tomato sauce
- 2 Tbsp. tomato paste
- 1 large potato peeled and cut in 1-inch cubes
- 1 large zucchini cut in 1-inch cubes
Instructions
- Heat oil over medium-high heat in kettle.
- Brown pork in oil. Add onion and continue cooking until onion is browned.
- Add turmeric, cinnamon, salt and white pepper; stir well.
- Add tomato sauce, tomato paste, potato and zucchini. Cover and simmer over low heat for 1 hour. Water may be added in small amounts if needed.
Notes
Asian Shrimp Soup
Equipment
- 5-quart soup kettle
Ingredients
- ¼ cup cooking oil
- 1 onion minced
- 1 green bell pepper minced
- 2 large carrots peeled and chopped
- 2 cloves garlic minced
- 4 small red potatoes peeled and sliced
- 1 28-oz. can crushed tomatoes
- 2 10-oz. can vegetable broth + 2 cans water may use seafood or chicken broth
- 1 pinch saffron threads
- ½ pod star anise
- 1 tsp. turmeric powder
- 1 Tbsp. fresh orange peel* minced
- 3 pounds medium-sized shrimp peeled and deveined; tails removed
Instructions
- In the soup kettle, heat oil and cook the onions, bell pepper, carrots and garlic until tender.
- Add potatoes and cook, while stirring, for another 2 minutes.
- Pour in tomatoes, broth and water. Bring to a boil.
- Add the saffron, star anise, turmeric and orange peel; lower heat and simmer for 10 minutes.
- Add the shrimp, stir, cover and simmer 5 minutes.
- Turn off heat and leave covered for 30 minutes before serving.
- Fish out the star anise pod before serving.