Countdown to Thanksgiving: The Secret Ingredient...Grating Whole Nutmeg

There is an ingredient ubiquitous to the Thanksgiving table. Nutmeg. It's in pumpkin pies and cakes and cookies. And it's often included in gratins, scalloped potatoes or other dishes that include cream (or even Parmesan cheese).


But there's simply no reason to buy an expensive jar of ground nutmeg to sit in your cabinet and gradually lose its flavor on a daily basis (and ground, it didn't have much flavor to begin with). Do yourself a favor and grate your own. You can buy whole nutmegs in the spice section of your grocery store. Or check out the bulk section of someplace like Whole Foods or Central Market...you can buy just a couple of whole nutmegs. It will serve you for months for less than a dollar.


Now...how to grate? Buy a microplane grater like this. You can grate off just enough nutmeg for your recipe and keep the rest fresh in its whole form. (Whole nutmeg keeps indefinitely in a cool dark place.)


And once you've started you shouldn't stop. You'll learn that a little freshly grated nutmeg adds much to your cooking. I add a bit to most cream sauces...especially alfredo. It also goes into scalloped potatoes and creamed spinach. I've even heard of it used as a salt substitute for sauteed green beans or roasted cauliflower.


And of course it's great in baked goods like zucchini or pumpkin bread...or grated over your cappuccino.


Check it out...and post your favorite uses of nutmeg in the Comments section below.