MARCH 15, 2018 – NUTMEG!!!

Did you know that Nutmeg is not one spice, but two??  Yes, that is right, two spices..As the fruit matures, the outer fleshy covering bursts to reveal the seed. The seed is covered with red membranes called an aril, the mace portion of the nutmeg.


Nutmeg is known as Myristica fragrans, the nutmeg tree originates in Banda, the largest of the Molucca spice islands of Indonesia.  The English word nutmeg comes from the latin nux, meaning nut, and muscat, meaning musky.

Ancient Middles Eastern physicians used the spice for digestive issues related to the mouth, intestines, liver and spleen, and also for kidney diseases, to combat pain and vomiting and to ease lymphatic ailments.They also used it to lighten freckles and skin blotches.

Medieval Europeans also believed it warded off the plague.

Since most people use Nutmeg in sweet recipes, I am going to give you one that is savory.

Recipe by Peggy Trowbridge Filippone

  • 10 ounces spinach (cleaned and trimmed)
  • 1 large egg
  • 1 cup ricotta cheese (preferably fresh, drained for a few minutes in a fine strainer)
  • 1 cup Parmesan cheese (freshly grated)
  • Salt (to taste)
  • Black pepper (freshly ground, to taste)
  • 1/2 teaspoon nutmeg (freshly grated)


  1. Plunge the spinach into a large saucepan of boiling salted water to blanch it. Remove it 30 seconds later. Drain, cool, and chop finely.
  2. In a medium bowl, combine the spinach with the egg, ricotta cheese, Parmesan cheese, pepper, and nutmegnutmeg. Taste and adjust seasonings if necessary.
  3. Use to fill the pasta immediately, or refrigerate for up to 1 day before using.

Published by Culinary Chick

My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland. I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family. Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef. I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.

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