Question: I have only self-rising flour at home and the cookies I am going to make calls for regular flour. What adjustment do I have to make to substitute the flour I have? — Sue Ann, Delray Beach

Answer: Self-rising flour is not commonly used in recipes, except in some Southern specialties. It already has a half-teaspoon of salt and 11/2 teaspoons of leavenings built in. This makes precise control of salt more difficult, but more importantly, the leaveners inevitably degrade in storage, both in the warehouse/store as well as at home. You are never quite sure how effective the flour’s rising power is at a given time, and there is little you can do to test its potency beforehand.
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There is something to be said for the “splurt” sound made when dumping a can of cranberry sauce into a serving bowl. Ditto for the ridges etched in the sides of the sauce. Thanksgiving, after all, is about tradition.

But the official condiment of Turkey Day can be so much more. And without much more effort.
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The countdown

By planning and working in advance, you can get it all done by the big day and be
relaxed when your guests arrive. Ask for help whenever possible — guests can bring favorite dishes or help assemble yours. Many enjoy this, so don’t feel guilty asking.

Make your own checklist and timetable based on ours, adding or deleting items to match your plan. Just remember to stay flexible, and work within your limits. A calm and gracious host is the key to a memorable meal.
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Question: Where can I find the spice asafoetida, sometimes called for in Indian dishes. How can it smell so bad but taste so good? — R.B., Jupiter

Answer: You can find asafoetida in any Indian grocery store, of which there are several in the West Palm Beach area. Ask for “heeng,” which is the Indian name for it.

It is generally sold in a powder form that also contains rice flour and gum Arabic powder. Internet sources may have the pure resin chunks, which are much more powerful and hard to grind and use. The powder, costing around $3 an ounce, keeps for a year or more, but store it in a well-sealed container or its powerful odor may contaminate other spices.

As the name suggests, asafeotida is extremely smelly. The name itself is a Persian-Latin compound — “asa” for Farsi aza, meaning resin or gum, and the self-explanatory Latin “foetida,” the root for fetid. The common name for it in English, “devil’s dung,” speaks volumes on its virtues.

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Kaffir limes are highly desired for spicing and even more. (Photo by David Monniaux)

Question: I do a lot of Indian and Asian cooking but can never find the kaffir lime leaves sometimes called for. I recently bought a kaffir lime tree which is bearing fruit. How do I use the fruit? How do I use the leaves in my recipes? — Randy B., Jupiter

Answer: I congratulate you for progressing beyond the common American fare; many Americans like you are discovering the delights of the spicier Asian-Indian and Latin cuisines. Kaffir lime is a cousin of the more familiar supermarket lime and is a native of South Asia. The fruit of the thorny tree is the size of a large lemon but is darker green and has a thick knobbly skin.

The fruit itself has little juice; what are prized in the cuisines of South Asian countries, particularly Thailand, are its pared skin and even more so the pretty twin leaves of the plant. Take good care of your one, which will grow well in the patio. Google “how care for kaffir lime” and you will have good instructions.
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When fat is cut from recipes, flavor can follow. That’s when spices become the key to making lighter foods taste great. And if you want to get the most out of your spices, it’s best to follow a few simple tips.

Whenever possible, buy whole spices, says Raghavan Iyer, author of 660 Curries. Spices get their flavor from the oils inside. Once the spices are ground, the oils lose potency, which means freshly ground peppercorns pack more flavor than pepper purchased already ground.

Whole spices also are a better value. Stored in airtight, glass containers away from heat, says Iyer, whole spices will stay fresh for at least a year. Ground spices last for only a few months.
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'Spice Capades' blackened tilapia topped with a caramelized red onion relish is a great way to jump-start the dinner hour. (Photo by Pam Brandon)

Jump-start the dinner hour with a lip-searing rub of Cajun spices. Paired with mild-mannered tilapia, then heaped with an ooey-gooey mound of caramelized onion relish, this unlikely duo brings down the house with each magnificent mouthful.

Make the relish ahead of time, then reheat as you sauté the tilapia for a luscious quickie dinner. Serve with thick sliced, perfectly ripened tomatoes drizzled with your best-quality olive oil, or smashed potatoes for a more robust pairing.
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Superior Touch Crockery Gourmet seasoning mix for chicken is a budget-pleasing idea. Add the packet to the Crock Pot with water, chicken, and cut up carrots, potatoes and celery. You can even buy pre-cut veggies — frozen or fresh — if you aren’t in a chopping mood. In 7 to 8 hours, you have a hot chicken dinner, ready to serve.

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