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 It's that time of year when you might be looking for new ideas for your holiday table, for gift giving or just looking to spice up your everyday cooking. We offer
a list of holiday recipe links within the aPinchOf.com site.
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| Articles: |
see all articles... |
A Bounty of Basil: How to Preserve the Harvest by
Sandra Bowens |
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They say you can't have too
much of a good thing but at some point in the summer you may find yourself with more basil than you can handle. Time to set some of those delectable leaves aside for the dark days of winter. Come visit the test kitchen as we explore the various methods for putting basil by.
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Herb Harvest
How-To by
Sandra Bowens |
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You have planted your first herb garden. Now it's
time to harvest. Here is a handy table that shows the best method
for taking your crops into the kitchen.
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All About Thyme by
Sandra Bowens |
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Here's an
updated article from the archives revised and expanded to include more growing
information and ideas for using one of our favorite plants.
Such a versatile
herb, thyme enhances so many savory dishes. Especially this recipe
for All-American Five Onion Soup.
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The Lavender
List 2009: Festivals and Fun by
Sandra Bowens |
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A lavender festival is a feast for all of your
senses. Each year we offer a calendar and links to celebrations all
around the world. There is something for everyone. Don't miss out
on the fun!
Photo courtesy of Happy Valley Lavender; taken by Bruce Stotesbury,
Times Colonist Newspaper, Victoria, BC
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The Simple, Essential Herb Garden by
Sandra Bowens |
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Spring into action with an herb garden of your very own. We offer
the basic information to get you started, ideas for what to grow
plus hints for tending and harvesting what you sow. Herb gardening
is fun, it's rewarding, and above all, it's easy. Now get growing!
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Nine Ways to Enjoy
the Herb of the Year 2009 by
Sandra Bowens |
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An old friend has been given special honor this year. Bay
leaves are to serve as the Herb of the Year for 2009. We offer nine
ways to salute this special plant that is much more versatile than
you may think.
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All About Shiso by
Sandra Bowens |
Shiso, perilla, beefsteak plant--by any name it's a tasty
herb that's lovely to look at as well. If shiso is new to you, keep
reading. We tell you all about it, how to grow it and provide links
to recipes that show how to put it to work in your kitchen.
Photo courtesy of
Wikimedia Commons. |
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Reader Recipe Exchange by Everybody |
Anyone who cooks has created recipes. We want to see your best.
This column features special creations from around the world. The
latest contribution is a cool treat for summer: Frozen Pickle Pops.
Try the jalapeno variation for a hot cold snack! Or add some pop to
your frankfurter with a smear of Hot-Hot Mustard. |
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Have you seen it? Check out the Reference Desk A Pinch Of... has been around for
ten years now. The site has nearly 175 pages so we created this area to help you find your way around. Find quick links to the pages in which you are most interested along with our favorite stuff, where to buy herbs, metric conversions and more! |
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We have answered so many questions over the years that the list below has grown quite long. Now you can browse the Q&A by the category or subject that interests you the most today.
The general Q&A bank is below and here
or click to Question Quick Find to see the categories. |
Ask a Question
Click here to see all questions. New questions are posted each Monday. |
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Q: Dear a Pinch of... I can't find
the answer anywhere, I hope you can help. I know this is
heresy, but a recipe for mint jelly calls for 1 1/2 cups
fresh mint, I have a bottle of commercially sold mint
extract and want to use this instead of the fresh mint.
What would be the equivalent amount? Thanks for your
help. GBS |
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A: Since most recipes call
for flavoring a simple syrup with the mint before making
the jelly, I suppose the best way to proceed (if you
must) would be to add about 3/4 teaspoon of mint extract
to the liquids and then taste it to see if that's
enough. If not, add more in very small increments until
you reach the level of flavor you desire. Be aware,
however, that mint extract has some degree of alcohol
that may affect the way the jelly sets up. |
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Q: How much mustard powder and
water equals prepared mustard? My Coleman's can says to
use equal parts mustard and water - is this correct? JPH |
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A: If anyone knows mustard
it is Coleman's so I would follow their directions. Just
be sure to use cool water to prevent bitterness. |
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Q: I have a recipe that I usually
use 3 or 4 fresh shallots chopped. I have a jar of
chopped shallots in water and was wondering how the
amounts compare. How much of the shallots already
chopped will be comparable with the fresh ones. Thanks,
DB |
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A: One medium shallot is
considered to be equal to one tablespoon chopped. |
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Q: I grow chocolate mint in my
garden and have just brought this years crop in to dry
and use. Are the stems edible or just the leaves? I am
drying it now so I have time to wait for your answer.
Thank you. SE |
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A: While the stems are
edible, I find them rather unappetizing especially when
dried. I always strip the leaves from the stems after
drying. |
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Q: This is not a question, but
actually a comment for "C" with the house flies on her
bay plant. We have the same problem, and after a bit of
sleuthing have determined that the plant actually has a
(fairly mild) scales infestation, and the flies are
feasting on the honeydew. P |
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A: Thanks for giving us
another idea to solve the problem. |
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Q: My daughter-in-law is allergic
to ground cinnamon. What would be a good substitute for
ground cinnamon if any? EH |
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A: Allspice or nutmeg would
provide the warm flavor that cinnamon imparts but you
should check with her allergist before trying to
substitute them. Faithful reader KJ offers this insight
into spice allergies: "It is common for people that have
celery allergies to present Celery Mug Wort/Birch Spice
Syndrome. I cannot drink Chai because this syndrome can
cause allergies to cinnamon, nutmeg, pepper and vanilla
of all things. All of these ingredients are used to make
Chai." |
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Q: Is there such a thing as
paprika flakes (similar to crushed red pepper but mild)?
If so, where might I find it? TK |
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A: It is fairly easy to find
diced and dried red bell pepper at the supermarket or
from spice companies that specialize in dried veggies,
like
Pendery's. If you wanted to make your own flakes
that are more like the "pizza peppers," aka crushed red,
you could buy whole chiles and crush them into flakes
(wear gloves and don't inhale!). Make sure you get dried
chiles that more mild than the 30,000 Heat Units in the
typical crushed red. See the article "What's
a Scoville Heat Unit?" if you are confused. |
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Q: Hi. My husband and I planted
some Italian and lemon basil a couple months ago. They
have been doing beautifully. Lately I brought them
inside as the weather got quite cold and put them under
a grow light in the kitchen. The weather picked back up
and they are outside again. The lemon basil continues to
look perfect, but there a few leaves on the Italian
basil that are turning white. They do seem to be at the
top of the plant. They are on a different spot on the
balcony so they are getting more sun, is it possible
they are getting too much sun and burning? HJ |
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A: Sun scorch usually causes
yellow-to-brown edges on older leaves first. I wonder if
you have powdery mildew? This looks like flour has been
dusted on the leaves. |
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Q: Hello. I started growing Basil
in Spring and have been very surprised as to how well
and healthy its been. However now that Autumn is here my
Basil looks to be dying. It's an indoor plant. First I
took it off the windowsill due to the coldness, yet it
was still able to get sun. But now I feel I'm losing
this fight. When I water it the brown leaves turn green
and flourish, yet 1-2hrs later it's brown and dull
again. What can I do to keep it alive? Thanks KC |
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A: Could just be that your
basil is nearing the end of its life span (see "All
About Basil"), however this changing leaf color is
puzzling. You may have some sort of disease involved.
Snip off a good sized stem and inspect the flesh inside.
If if is discolored, you will probably want to give up
the fight and start with a new plant. |
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Q: Does 1/4 tsp. equal a pinch of?
SE |
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A: A pinch is more like 1/16
of a teaspoon. |
| See all Questions Find questions by subject |
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A Passion for the
Fruit
Bring the flavor of Hawaiian passion fruit to your kitchen with the wide
variety of tasty treats available from Aunty Lilikoi. Visit the website
to see a photo of the coveted Napa Valley Mustard Festival trophy. The
Passion Fruit Wasabi Mustard is a real winner. |
The End of Clumps
Dry Spice prevents caking and clumping of spices with a tiny canister of
silica gel. Keep your spices, and your teas and vitamins, fresher
longer. FDA approved for use with food. |
Useful Gifts with Style
Sterling silver is always a welcome gift. Silvergroves.com offers a
variety of useful items like salt shakers and peppermills or oil and
vinegar sets. Make it even more special with their engraving service.
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The Fine Art
of Pasta
Chances are good you have never had pasta as tasty as that from
Pappardelle's. A true artisan product that's bursting with the fresh
taste of veggies, herbs and even chocolate! |
Healthy Eating Help
The United States Department of Agriculture can help you find ways to
make your diet more healthy. The My Pyramid website offers useful
interactive tools like a menu planner, current dietary recommendations
and fun games for kids too. |
Just Say No
Which side of the cilantro debate are you on? Love it or hate it? If you
can't stand the stuff let your voice be heard at I Hate Cilantro.com!
Their motto is simple: Cilantro. The most offensive food known to man.
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A Taste of Italy
Mariano Foods is your online Italian market. Surprise your friends with
a gift basket or stock your own pantry with the basics like tomatoes and
vinegar or splurge on authentic meats and cheeses. |
Stamp
Out Toxic Gardening
The one stop shop for all your organic gardening needs. Use the Solution
Finder at the Organic-Gardening-Shop website to diagnose your garden
problems and then learn how to deal with them. |
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Quote of the Week:
"I personally prefer a nice frozen TV dinner
at home, mainly because it's so little trouble. All you have to do is have
another drink while you're throwing it in the garbage." --Jack Douglas
MONTHLY e-mail updates let you know what's new
at this site as well as herb and spice news and the latest on the home
office garden. Plus a recipe just for subscribers.
Click Here to sign up now!
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Fully illustrated and categorized by flavor
this is indeed a reference book for any kitchen. 
The United States of Arugula: How We Became a Gourmet Nation
