There is nothing worse than serving an under seasoned dish, and unfortunately I've served more than my fair share over the years.  Seasoning is about more than just salt and pepper. The proper use of spices can transform the most simple meal into something great.  The combination of different spices and the flavor profiles they create is what distinguishes one cuisine from another, but you would be surprised how many people are intimidated by the idea of "cooking with spice". 

I first discovered Sara Engram and Katie Luber when I was looking for gift ideas during the 2008 Holiday season.  Sara and Katie are the propeitors of TSP Spices. If anyone knows cumin from coriander it would be these two ladies.  In their first cookbook "The Spice Kitchen" they have set out to help home cooks release their fear of using different spices and show you ways to upgrade everyday dishes with incredible flavors.

The best part of the book is the first chapter where the authors give us a wonderful history on spices and their role in cooking, along with detailed descriptions on flavor and cooking suggestions. The recipes that are featured are not complicated. Instead they are classic dishes that have been given a delicious face lift with a few extra ingredients.  Their Clove spiced Caramel Corn is probably the best I've ever tasted - it's perfect for movie nights at home, or how about taking advantage of the citrus season and give the Chile, Orange, and Coriander rubbed pork a try (see recipes below).

With the Spice Kitchen Cookbook you'll never serve another unseasoned meal again.  

Clove-Spiced Caramel Corn 

From The Spice Kitchen: Everyday Cooking with Organic Spices by Sara Engram and Katie Luber with Kimberly Toqe. Andrews McMeel, 2009.

Here's a snack to love-fresh, homemade caramel corn. The cloves lend a wonderful flavor and aroma to this popular treat.

• 12 cups popped popcorn
• 8 tablespoons (1 stick) butter
• 2/3 cup firmly packed brown sugar
• 2 tablespoons maple syrup
• 1 teaspoon ground cloves
• ½ teaspoon vanilla
• 1/8 teaspoon salt
• ¼ teaspoon baking soda

Preheat the oven to 300°F. Remove all of the unpopped kernels from the popped corn. Place the popcorn into a large mixing bowl. Combine the butter, brown sugar, maple syrup, cloves, vanilla, and salt in a medium saucepan. Cook the caramel mixture over medium heat, stirring continually, until the sugar has dissolved. Allow the mixture to come to a boil and continue boiling the caramel, over medium heat, without stirring, for 5 minutes. Remove the saucepan from the heat and stir in the baking soda. Pour the caramel over the popcorn and gently toss, using two forks, until the popcorn is evenly coated with caramel.
Spread the caramel corn in a single layer on a jelly roll pan. Bake the caramel corn for 15 minutes, stirring every 5 minutes. Remove the caramel corn from the oven and allow to cool before serving. Store the caramel corn in an airtight container for up to 1 week.

Makes 12 cups

Chile, Orange, and Coriander-Rubbed Pork with Balsamic Glaze 

From The Spice Kitchen: Everyday Cooking with Organic Spices by Sara Engram and Katie Luber with Kimberly Toqe. Andrews McMeel, 2009.

Chile pepper, orange zest, and coriander are the perfect trio to dress up pork tenderloin. This dish is easy to prepare and works equally well for a family meal (the leftover pork makes a great lunch sandwich) or for dinner parties. The pork medallions make such a beautiful presentation that you'll have a hard time convincing everybody you weren't in the kitchen all day long.

• 2 tablespoons olive oil
• 2 teaspoons ground ancho chile pepper or mild chile pepper
• 2 teaspoons ground coriander
• 2 teaspoons dried orange zest
• 1 teaspoon coarse salt
• 2 (1 to 1½ pounds each) pork tenderloins
• 2/3 cup balsamic vinegar
• 1/3 cup orange juice

Preheat the oven to 350°F. Combine the oil, ancho chile, coriander, orange zest, and salt in a small bowl. Spread the rub evenly over all sides of the pork tenderloins and rub into the meat. Bake the pork tenderloin in an oven/stovetop-safe pan until the internal temperature reaches 155°F, 40 to 50 minutes. Remove the pork from the pan and let stand for 10 minutes.

While the meat is resting, warm the remaining pan drippings on the stove over medium-high heat. Pour in the vinegar to deglaze the pan. While stirring continually, add the orange juice and reduce the liquid until it thickens and forms a glaze that coats the back of a spoon, about 5 minutes.

Slice the pork tenderloin into ¾-inch-wide medallions. Arrange the sliced pork on a platter and drizzle with balsamic glaze.

Serves 4 to 6

About The Spice Kitchen

The Spice Kitchen offers more than one hundred delicious recipes for using herbs and spices to add vibrant flavors to your food at breakfast, lunch, dinner, and any time in between. From Spiced Yogurt and Granola Parfaits, to Strawberry Salad with Cinnamon-Balsamic Vinaigrette, Spiced Guacamole, Tarragon Chicken Potpie, Clove Spiced Caramel Corn, and more, this exciting cookbook is full of inventive recipes, information, and tips for using herbs and spices. Best of all, the recipes are easy and fuss free--a must for busy home cooks who want to spend less time in the kitchen and more time at the family table. And with dozens of full-color photographs and illustrations, The Spice Kitchen is as beautiful as it is practical.

Available at Amazon.com

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