Spices and Herbs

I think my love of culinary arts started when I was a little girl. I was often in the kitchen helping my mother slicing olives, stirring batter, or reading off a recipe to her. I don't have my own kitchen right now since I live with my mother-in-law. To me, sharing a kitchen is one of the hardest things to do. Ask any of my college roommates, if I were an animal I would mark the kitchen perimeter with a stream of urine. (Maybe that's to vulgar talk around food.) For some reason, when I'm in the kitchen, I am the alpha female and any other woman needs to get out. I don't really do anything mean, I just seem to put off this vibe like some sort of repelling chemical to ward off potential crowding bodies. I don't mean any rudeness by it you know, I only need room to create and focus on my project is all! Anyone is welcome to the kitchen when I'm through.. just so long as they clean up after themselves.. Alright I admit it; I'm a kitchen Nazi, and I'm a terrible little beast for being so. Will you forgive me if I bake brownies for you?
Ever since I discovered spices I've been determined to learn to use them all. I have accumulated quite a collection now, so many that I can't fit them all into a spice rack. Since I don't have a kitchen of my own right now, it's okay I don't have a spice rack big enough, because I keep them nestled contently in a cardboard box for the present. Since I still have plenty of room in my "spice" box I bought a few new additions that I have never tried before and I am so excited to see what I can make with them: Whole Nutmeg, Lemon Grass, Whole Cloves, Cardamom, and Arrowroot! Not to mention Seasoned Salt. Now there is a very yummy Texas caviar recipe I got from a former co-worker that I can use my new Seasoned Salt for, and a fabulous recipe for pear bread to try my Cardamom in, and we all know that whole cloves go well in a Christmas Ham. There are several Asian recipes that call for Lemon Grass, and Whole Nutmeg is used just like preground Nutmeg only in smaller doses and I hear the taste is a bit spicier which I am looking forward to trying. But, what in the world is Arrowroot! Culinary Cafe says: "Arrowroot is a white powder extracted from the root of a West Indian plant, Marantha arundinacea. It looks and feels like cornstarch... Arrowroot is used as a thickening agent for sauces, fruit pie fillings and glazes, and puddings. " Okay so if I have cornstarch and Tapioca Flour already what do I need Arrowroot for? Skipping down to the end, "Arrowroot mixtures thicken at a lower temperature than mixtures made with flour or cornstarch. Mix Arrowroot with cool liquids before adding hot liquids, then cook until mixture thickens. Remove immediately to prevent mixture from thinning. Two teaspoons of Arrowroot can be substituted for 1 tablespoon of cornstarch. One teaspoon of Arrowroot can be substituted for 1 tablespoon of flour. Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming in homemade ice cream. " Oh goodie! What could be more enticing than a glossy lake of raspberry sauce on top of a cake covered in creamy frosting! Oh thank you gut, for telling me I would like to have Arrowroot in my pantry! I know just the cake to make for this project too, Perfect Party Cake. Doesn't it look just delectable? Thank you Tuesdays with Dorie!
First thing is first, you cannot have dessert until you have had dinner. How about Chicken Satay with Peanut Dipping Sauce from my Williams-Sonoma Asian cookbook using my new Lemon Grass and served with rice and bell peppers. I can almost smell it now.