I love the idea of a recipe having a secret ingredient. When the girls were little, I would steal away to the corner of the kitchen to add a secret ingredient (sugar) to my magic hiccup potion (water). My friend Andras puts a shot of bourbon in his scrambled eggs. My old co-worker Myles adds a spoonful of peanut butter to his chili. (Maybe, using that trick, Andy wouldโve taken home a blue ribbon in theย chili off?) Andyโs dad used to make burgers on the grill (a recipe that has come to be known as โThe Dadoo Specialโ) and weโre still trying to figure out what the heck he put in those patties. But Iโm curious: Whatโs your secret ingredient? What have I not been adding to my spaghetti sauces, stews, soups, chilis, eggs, pies, omelets, cakes, quesadillas, mashed potatoes, beans, roast chickens, that I should have been adding all along?
With most baked sweets (cookies, cakes), I use almond extract instead of vanila extract. It changes up the flavor profile just enough that itโs still familiar, but slightly unexpected. Itโs generally a huge hit, especially with oatmeal cookies or pound cake.
K
I always add amaretto to my French toast egg mixture. I learned that from Donna Hay and people always want to know what I did differently when they eat it. Itโs subtle but special!
I always add a teaspoon of unsweetened cocoa and a half shot of espresso to chili, and a pinch of cinnamon to spaghetti sauce. An aunt of mine has taken to using garam masala in the place of cinnamon for things like apple crisp, and itโs fantastic.
And just as I closed the window on that comment, I discovered this: http://www.howsweeteats.com/2011/08/easy-beer-mac-and-cheese/
A bit of 35% cream to stop the cooking of the scrambled eggs. A huge hit in this house.
A shot of brandy in apple pie filling, Calvados if you have it, but regular brandy works, too. And cinnamon in the pie crust.
my husband adds a generous dollop of honey and a big handful of extra old cheddar to his spaghetti sauce. incredible.
Just came across your blog, Iโm loving it!
I have many secret ingredients, but one of my go-toโs is nutmeg! I use the tiniest of dashes in greens, eggs, quiches, you name it!
Iโm not sure how secret this is, but really adding lemon zest to anything is an instant winner. Iโve yet to have someone not ask me whatโs in my spaghetti sauce that makes it so good. Also, and too, curry powder in my whipped cream.
curry powder in apple pie. not too much. itโs also good with pumpkin, and actually basically any fall fruit dish.
also, i put a scattering of fennel seeds in my pizza crust.
Dijon mustard mixed into the ground beef for hamburgers. I never leave them as pink as I like them but this keeps them very juicy without imparting a strong flavor.
Orange pancakes because GOD FORBID I tell them they were pumpkin pancakes. I simply use a can of organic pumpkin, pancake mix, water, cinnamonโฆ yuuummmmoo!
A splash of red wine vinegar in my spaghetti sauce โ divine.
Interesting that so many of these secret ingredients have to do with spaghetti sauce.
Worcestershire sauce and balsamic vinegar in spaghetti sauce. Also, I dislike cinnamon with apples, but love nutmeg, cardamom and ginger. And I have a friend who puts a sprinkle of cinnamon on the crust before he adds the quiche filling.
these are awesome! my favorite has to be curry powder in the whipped cream and then the pie crust โ how bizarre!!! keep them coming! love it.
The best bloody mary Iโve ever had was made with a half a shot of red wine in addition to the tomato juice.
Sauerkraut in chocolate cake. Seriously good.
A square of chocolate and a dash of cinnamonin my chilli. Alsl a glug of balsamic vinegar and a tsp of red peppers flakes in my marinara and Bolognese sauces.
Cardamom, is almost anything. A friend turned me on to adding a splash of maple syrup to scrambled eggs and omelets. A bit of cloves, cardamom, and/or cinnamon with the coffee beans for coffee. Preserved lemons in salad dressing. Lavender salt for simple baked goods and grilled meatsโฆ.
Instant coffee in my chocolate chip cookie recipe- gives them a real mocha flavor. Also, almost always substituting whole wheat pastry flour for regualr in baked goods.
Lemon zest. On so many things.
Espresso powder in brownies. Worcestershire, sour cream and dried marjoram in hamburgers. Cocoa in granola (adding chocolate covered raisins isnโt a bad thing either).
My mom taught me to use Cumin in homemade gravy! Will be doing it again this Thanksgiving. ๐ Delish!
3 cloves in my black beans.