| Spices, Oils, and Vinagers | ||
 |
Page 2 | More Spice recipes |
| Spices, Oils, and Vinagers | ||
|
Page 2 | More Spice recipes |
1 tbs cumin seeds
1 tbs coriander seeds
1 tbs red (cayenne) pepper
Few drops of red food coloring
With a food processor or with a pestle and mortar. Stir in cayenne and food coloring and mix well. Store in a small airtight jar up to 2 months.
NOTE:
The Patak's, which is a paste and my favourite, contains
garlic, tamarind, ginger, coriander, cumin, turmeric, chilli, salt, acetic
acid, mixed spices colour E124 - no idea what that one is, maybe someone
from England can tell please - the paste is from there. My concern about
the colouring is based on the fact that the paste is mixed with yogurt
and meat marinated in it. There is actually very little of the paste remaining
after cooking, and colourings are often the "bogey man".^ Seems like the
coloring may just be food dye or paprika.
Back To INDEX:
**************************************************************
Dry Chili Mixture
3 tsp
ground dried chilies
2 tsp ground coriander seeds
1 tsp
ground cumin seeds
1/2 tsp garlic powder or 5 garlic cloves, crushed
3/4 tsp
ground cloves (optional)
Combine all ingredients.
Hint: To bring out the flavour of cumin, Toast cumin
seeds in a dry frying pan until just fragrant. Cool and crush.
Back To INDEX:
**************************************************************
Thai Red Curry
Paste.
9 Dry Red Chili Peppers.
2 tb Coriander seeds.
1/2 c Shallots, peeled and sliced
1 tb Fennel seeds.
1/4 c Garlics, chopped.
1 tb Kapi (shrimp/fish paste).
2 tb Galanga root, cut to strips.
2 ts Salt.
1/4 c Lemon grass, sliced.
2 ts Peppers.
1 tb Kaffir lime rind, cut fine.
Cut open dry red chili pods. Discard seeds, and
soak in water for a few minutes. Put all ingredients in a mortar and pound
till mixed finely.
Back To INDEX:
**************************************************************
Lazy Man's
Raspberry Vinegar
6 oz of rice wine vinegar
4 oz (volume) seedless raspberry freezer jam
Combine the two (mush, mash, or blend)...add a little
water if it is too vinegary for your taste...
Pour over sliced cukes (or whatever else you want)
and let sit for awhile....Tastes the same as the cooked down vinegar without
the fuss as the sugar is already in the jam...
Back To INDEX:
**************************************************************
A Fancy Curry Powder
2 1/2 ts Fenugreek
1 ts (about 20 pods) cardamom Seeds (cracked with
a Cleaver to release seeds)
3 tb Coriander seeds
1 tb Cumin seeds
1 tb Mustard seeds
6 Cloves, whole
1 3 in cinnamon stick, thin and
broken into pieces
1/4 ts Ground mace
1/4 ts Nutmeg, grated
1 Big pinch cayenne
2 tb Turmeric, ground
Hot pepper, toasted and Dried (to taste)
Preheat oven to 225 degree F. In a small pan, combine
fenugreek, cardamom, coriander, cumin and mustard seeds, cloves, and broken
cinnamon stick. Bake for 15 minutes, shaking the pan a few times.
Let cool. In bowl, combine the toasted spices with the mace, nutmeg, cayenne,
tumeric and peppers. Place in a spice mill and grind to a powder.
Store in an airtight container. Makes a 1/2 cup of curry powder.
Back To INDEX:
**************************************************************
Anise - Fennel
2 lg Stalks anise (fennel)
1 Clove garlic, quartered
2 tb Olive oil
3 tb Butter
1 c Sliced fresh mushrooms
1 c Chopped fresh tomatoes
1/3 c Beef stock or bouillon
1/2 ts Sweet basil
There is a bit of confusion about these two plants.
For some reason,the fennel plant, which resembles celery with fern like
tops, has been called sweet anise in produce markets. The true anise
is cultivated only for its seeds. So what you see labelled "sweet anise"
in your market is probably
fennel, but no matter what you call it, this is a
highly interesting vegetable. Every part of this aromatic plant has
a taste and aroma similar to licorice. The stems are eaten like celery,uncook,
or cooked and served as a vegetable (heavenly with apples in waldorf salad)
Available from
September to May.
HOW TO CHOOSE AND STORE: Choose fennel the same way you do celery, with crisp stalks and fresh leaves. Wash and store in vegetable crisper or plastic bag in refrigerator.
BASIC PREPARATION: Trim the ferny tops and remove tough
outer stalks. Cut off heavy base. Slice the stalks in thin lengthwise
strips. Wash,drain and cook in boiling, salted water or bouillon
until just tender,15-20 minutes. Drain and add melted butter, salt
and pepper and serve.
Back To INDEX:
**************************************************************
Berbere
2 ts Whole cumin seeds
4 Whole cloves
3/4 ts Black cardamom seeds
1/2 ts Whole black peppercorns
1/4 ts Whole allspice
1 ts Fenugreek seeds
1/2 ts Whole coriander seeds
10 sm Dried red chilies
1/2 ts Grated ginger
1/4 ts Turmeric
1 ts Salt
2 1/2 tb Sweet Hungarian paprika
1/8 ts Cinnamon
1/8 ts Ground cloves
In a small frying pan, on a low heat, toast cumin,
cloves, cardamom, peppercorns, allspice, fenugreek & corainder for
about 2 minutes, stirring constantly. Remove from heat & cool
for 5 minutes. Discard stems from chilies. In a spice grinder or
with a mortar & pestle, finely grind together the toasted spices &
chilies. Mix in remaining ingredients. Store in refrigerator in a
well sealed jar.
Back To INDEX:
**************************************************************
Buttered Bread
Crumbs
2 tb Butter
1/2 c Bread crumbs,dry,fine,packag
Melt butter over low heat in a skillet, remove from
heat, and stir in bread crumbs.
Back To INDEX:
**************************************************************
Caribbean Pepper
Oil
1 Shallot, minced
2 Bird peppers
1 Scallion, incl. green top, minced
1 Clove garlic, minced
3 Chives, minced
1 Sprig fresh thyme, minced
1 Sprig parsley, minced
1 3/4 c Extra-virgin olive oil
1 Scotch Bonnet-type chile, seeded
and coarsely chopped
Makes two cups. Mix all of the ingredients together and pour them into a bottle. Stopper the bottle and allow it to stand in a dark place for a week. Use sparingly. This oil has a fiery tang that makes it perfect for marinades and grilled meat, or even salad dressing.
USE RUBBER GLOVES WHEN WORKING WITH CHILES (OR COAT
YOUR HANDS WITH OIL). BE SURE TO WASH HANDS THOROUGHLY AFTERWARDS, AS CAPSAICIN
WILL IRRITATE EYES OR MUCOUS MEMBRANES IF IT TOUCHES THEM...
Back To INDEX:
**************************************************************
Curry Powder 6
1 tb Commercial curry powder
1 tb Ground turmeric
2 ts Ground cumin
2 ts Ground ginger
2 ts Ground coriander
2 ts Fennel seed, ground
Mix all ingredients and store in an air-tight container.
Back To INDEX:
**************************************************************
Dried Orange
or Lemon Peel
12 Med-skinned oranges or lemons
Makes 1/4 c powdered orange peel or 1/8 c powdered
lemon peel a cheese or vegetable grater
Use the coarse side of a cheese grater to grate off
the citrus skin in strips; use only the orange (or yellow) part of the
skin avoiding the bitter white part. Spread the peel strips on two
ceramic plates and let dry, uncovered, at room temperature, for 3 to 4
days. When the peels become brittle and shriveled, store them in
a small glass jar.
Whirl the whole dried peels in a blender or food processor
until powdered, or use a mortar or pestle. The strong citrus oil
will stay within the dry peels and will be released fully upon powdering.
Use whole dried orange peel in tea blends and to perk up hot chocolate.
Use powdered
orange or lemon peel in place of extract in baking;
also in toppings, to flavor sugar-bowl sugar and to flavor honey, duck,
and barbecue sauces.
Back To INDEX:
**************************************************************
GARAM MASALA 3
4 oz Coriander Seeds
5 Bay Leaves
4 oz White Cumin Seeds (Browwn ones will work)
1 oz Cardamoms
1 oz Cloves
2" Stick Cinnamon
2 oz Ground Chili (Not "Chili Powder"!!)
2 oz Black Pepper
1 Tsp Freshly Grated Nutmeg
Toast the Coriander, Bay leaves, Cumin, Cardamoms,
Cloves and Cinnamon carefully in a heavy frying pan on top of the stove.
Grind up finely in a coffee grinder or blender and combine with the powdered
ingredients. Keeps well in a sealed jar. Omit the Chili and Pepper for
a blander and more fragrant Garam Masala for delicate dishes.
Back To INDEX:
**************************************************************
Dry Seasonings
6 tb Salt
6 tb Sugar
1 tb Dry lemon powder
2 tb MSG (Accent)
2 1/2 tb Black pepper
1 tb Paprika
Dry Rib Seasoning
Sprinkle this on pork ribs before you barbecue.
Don't skimp
Dry Poultry Seasoning
6 T. salt 3 T. black pepper 2 T. MSG (Accent) 2 T.
garlic powder 2 T. ground bay leaves 1 T. paprika 2 T. dry mustard Use
like rib seasoning on any fowl before barbecuing or oven frying
Back To INDEX:
**************************************************************
Emeril's Creole
Seasoning
2 1/2 tb Paprika
2 tb Salt
2 tb Garlic powder
1 tb Black pepper
1 tb Onion powder
1 tb Cayenne pepper
1 tb Dried leaf oregano
1 tb Dried leaf thyme
Combine all ingredients thoroughly and store in an
airtight jar or container. Will keep for up to 3 months. Makes about 2/3
cup. Source: Emeril's New N.O. Cooking
Back To INDEX:
**************************************************************
Firehouse
Hot Chili Powder
6 tb Paprika
2 tb Turmeric
1 tb Dried chili peppers
1 ts Cumin
1 ts Oregano
1/2 ts Cayenne
1/2 ts Garlic powder
1/2 ts Salt
1/4 ts Ground cloves
Mix all ingredients and grind to a fine powder using a mortar and pestle, or food processor or blender. Spice will keep 6 months or so on the pantry shelf.
TO USE:
This powder is somewhat more pungent and fresher tasting
than a packaged brand, so use a bit less.
YEILD: 5.5 OZ
Back To INDEX:
**************************************************************
Flavored
Oil for Stir Frying
2 c Vegetable Oil
2 tb Gingerroot, chopped, fresh
2 tb Red Pepper Flakes
5 Garlic Cloves, fresh, sliced
Heat gently for 5 minutes. Cool; transfer to a glass
jar. Cover and refrigerate, do not store at room temperature. Use the oil
for stir-frying.
Back To INDEX:
**************************************************************
Fried Bread Crumbs
1/2 c Butter or margarine 2 c Fine soft bread crumbs
Makes 2 cups
Melt butter over high heat. Saute crumbs until golden
brown, stirring occasionally. Drain.
Back To INDEX:
**************************************************************
Garden
Blend Salt Substitute
3 tb Parsley, dried
3 tb Basil, dried
3 tb Thyme, dried
3 tb Marjoram, dried
2 tb Rosemary, dried
2 tb Chives, dried
2 tb Paprika
1/2 ts Garlic powder
Mix the ingredients together. Pulverize in blender
or use as is. Store in a jar in a cool, dark place. Makes about
1 cup.
Back To INDEX:
**************************************************************
Herbs De
Provence Spice Mix
3 tb Dried marjoram
3 tb Dried thyme
3 tb Dried savory
1 ts Dried basil
1 ts Dried rosemary
1/2 ts Dried sage
1/2 ts Fennel seeds
Combine all ingredients. Mix well and spoon into
small jars. Makes 3/4 cup. Use to season chicken, vegetables or meat.
Back To INDEX:
**************************************************************
Herbs Salees
(Salted Herbs)
1 Onion; finely chopped
4 c Chives; or onion shoots cut into 1/2 inch
pieces
1/2 c Salt
"Salted herbs are a central element in traditional
Acadian cuisine; they are a basic ingredient in fricot, soups and most
dishes which use meat and fish. Traditionally made with chives, shallots
and onion shoots, salted herbs may also contain finely chopped onions."
Layer the ingredients in a stoneware or glass pot. Let the mixture stand
for several days until a brine is formed. Use as a seasoning in a variety
of fish and meat dishes.
Back To INDEX:
**************************************************************
Homemade Baking
Powder
1 lb Soda
1 1/2 lb Cream of tartar
1/4 lb Cornstarch
The make the best (and double the strength of any on
the market) Baking Powder known.
Back To INDEX:
**************************************************************
Homemade Capers
2 c Fresh green nasturtium seeds
1 c Water
1/4 c Salt
1 c Sugar
1 c Cider vinegar
Wash and drain seeds. Mix water and salt; pour
over seeds in jar or crock. Cover and let stand 2 days. Drain seeds
and pour into sterile glass jar. Heat sugar and vinegar to boiling; pour
over seeds. Seal. Makes 1 pint.
Back To INDEX:
**************************************************************
Homemade Pickling
Spice
2 tb Mustard Seed
1 tb Whole Allspice
2 ts Coriander Seeds
2 Whole Cloves
1 ts Ground Ginger
1 ts Dried Red Pepper Flakes
1 Bay Leaf, crumbled
1 Cinnamon Stick (2 inches)
Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes.
Yield: 1/3 Cup
Back To INDEX:
**************************************************************
Italian Style
Anise-Fennel
Trim anise, cut into thin lengthwise slices and set
aside. Brown garlic in olive oil and butter. Remove garlic
and add anise. Cover and simmer 5-10 minutes or until slightly tender.
Add remaining ingredients and simmer another 10-12 minutes, stirring occasionally.
Anise should still be a bit crunchy. Serves 6.
Back To INDEX:
**************************************************************
Jalapeno Seasoning
Salt
1 c Garlic Salt
3/4 c Celery Salt
1/4 c Salt
2 c Jalapeno Powder; *
1/2 c New Mexico Chile Powder; *
* Both of these items should be available at
grocery and specialty stores that handle Mexican foods.
Back To INDEX:
**************************************************************
Mansion Barbecue
Spice Mix
2 tb Paprika
1 tb Chili Powder
1 ts Ground Coriander
1 ts Sugar
1 ts Salt
1 ts Ground Cumin
1/2 ts Curry Powder
1/2 ts Dry Mustard
1/2 ts Black Pepper
1/2 ts Dried Thyme Leaves
1/2 ts Cayenne Pepper
Mix all ingredients together and rub on beef cuts such
as T-bones, tenderloin, top sirloin and top loin (strip). Grill or
broil 3-4 inches from heat 10-13 minutes for medium rare.
Back To INDEX:
**************************************************************
Pickling Spice
2 tb Mace blades
1 tb Allspice berries
1 tb Whole cloves
2 Cinnamon sticks (3"), broken into
small pieces
12 Black peppercorns
1 Dried bay leaf, crumbled
In a small bowl, mix all ingredients. Store in a small,
airtight jar up to 2 months.
Back To INDEX:
**************************************************************
Poormans Shake
'N' Bake
4 c Flour
2 ts Cayenne pepper
1 c Bran flake cereal, crushed
2 tb Parsley flakes
2 ts Garlic powder
1 tb Onion powder
2 ts Chili powder
2 tb Taco seasoning
1 ts Season pepper
1 ts Curry (or more)
1 ts Sweet basil
1 ts Oregano
Mix all together and use for coating any and all types
of meat. I use a large size ZipLoc and just keep it in the freezer.
You can add more of the cayenne and chili powder if you so desire. I usually
just throw in what I have at the time I make it so it is never the same
twice. It is a great all
round coating.
Back To INDEX:
**************************************************************
Poultry Seasoning
1 tb Salt
1 tb Thyme
1 tb Marjoram
1 ts Freshly ground pepper
Rind of 2 lemons, thinly shredded
1/2 c Parsley flakes
Spread rind between 2 sheets of paper towel and let
dry. Combine with remaining ingredients and store in an air-tight
container. Sprinkle on chicken or pork, or use in stuffing or in a basting
sauce.
Back To INDEX:
**************************************************************
Pungent Salt
Substitute
3 ts Basil
2 ts Summer savory
2 ts Celery seed
2 ts Ground cumin
2 ts Sage
1 ts Thyme
2 ts Marjoram
Put ingredients into a blender, food processor or clean
coffee grinder. (Or crush with a mortar and pestle.) Blend well.
Store in a glass container in a cool, dry place. To prevent caking,
add a few grains of rice.
Back To INDEX:
**************************************************************
Salt Substitute
5 ts Onion Powder
2 1/2 ts Garlic Powder
2 1/2 ts Paprika
2 1/2 ts Dry Mustard
1 1/4 ts Thyme Crushed
1/2 ts White Pepper
1/4 ts Celery Seed
Combine Ingredients, Mix Thoroughly. Store in
Shaker.
Back To INDEX:
**************************************************************
Salt Substitute #2
5 ts Onion Powder
2 ts Garlic Powder
2 ts Dry Mustard
2 ts Paprika
2 ts Oregano
1/2 ts White Pepper
Combine Ingredients, Mix Thoroughly. Store in
Shaker.
Back To INDEX:
**************************************************************
Saltless Surprise
2 ts Garlic powder
1 ts Basil
1 ts Anise seed
1 ts Oregano
1 ts Powdered lemon rind
Put ingredients into a blender, food processor or clean
coffee grinder. Blend well. Store in a dark glass container in a
dark, cool place. To prevent caking, add a few grains of rice.
Back To INDEX:
**************************************************************
Sofrito
2 Bell peppers, chopped
2 Tomatoes, chopped
1 Medium-size onion, chopped
3 Cloves garlic, crushed
2 Sprigs fresh coriander
1 Sprig parsley
1 tb Lard
1 ts Cleaned achiote
1/4 lb Ham, minced
1/4 lb Salt pork, minced
Place the bell peppers, tomatoes, onion, garlic, coriander,
and parsley in a blender and mix until a smooth paste. (This can be kept
in the refrigerator in a sterilized glass jar.) Heat the lard in a skillet
and add the achiote, which has been cleaned and picked over. Cook over
medium heat
for 10 minutes, until the oil has taken on a orangish
hue. (This oil can be prepared in advance and kept in the refrigerator.)
When ready to prepare a dish calling for sofrito, saute the vegetable and
herb mixture in the oil, along with the ham and salt pork. Be sure that
they saute and do not fry.
Chopped stuffed olives and a pinch of dried oregano
may be added to the sofrito before using it in a variety of Puerto Rican
recipes. Makes 1 1/2 cups.
Back To INDEX:
**************************************************************
Spicy Seasoning
Mix
3 tb Chili powder
2 ts Ground cumin
1 1/2 ts Garlic powder
1/4 ts Dried oregano leaves
1/2 ts Ground red pepper
Combine all ingredients. Store. covered. in airtight
container. Shake before using to blend. Yield: about
1/3 cup
Back To INDEX:
**************************************************************
Taco Seasoning Mix
1/4 c Instant minced onion
3 tb Chili powder
2 tb Ground cumin
2 tb Salt
1 tb Crushed hot red pepper flakes
1 tb Instant minced garlic
1 tb Cornstarch
2 ts Oregano, crushed well
6 sm Envelopes
Combine and mix all ingredients. Spoon 6 even
portions of mix into envelopes. Seal well, label, and store in dry
cool place. To use: Brown 1 lb ground beef in a skillet; drain off excess
fat; sprinkle 1 pkg of mix over the meat and stir to blend. Add 1/2 c water
and 1 T catsup. Simmer and
stir, uncovered, for 10 min or until water has evaporated.
Spoon into taco shells and top with chopped onion, grated Cheddar cheese,
chopped tomatoes, and shredded lettuce as desired.
Back To INDEX:
**************************************************************
Vanilla Bean Extract
1/2 c Brandy 3 Or 4 Vanilla beans
Chop vanilla beans into small pieces, being careful not to lose any of the bean or the little black seeds. Drop the pieces inot a clean jar and cover with the brandy. cover with a tight-fitting lid and keep in a dark place, shaking every 3 days or so. Extract will be ready in 2 weeks. A touch more brandy can be added if the beans still seem potent. Mixture can be added to indefinately.
TO USE:
Use just as you would regular vanilla extract, but
taste to make sure the brandy flavor isnot too strong.
Back To INDEX:
**************************************************************
Zesty Herb Seasoning
1 Grated peel of lemon
1 tb Ground mace
2 tb Ground cinnamon
1 tb Dried basil leaves, -crushed
1 tb Dried thyme leaves, crushed
1 tb Dried rosemary leaves -crushed
2 ts Paprika
1 ts Salt + potassium chloride *
1 ts Pepper
1/2 ts Ground nutmeg
1 ts Ground cloves
1/2 ts Ground allspice
NOTE: * salt and potassium chloride mixture listed above is a product with half the sodium of table salt.
Combine all ingredients. Refridgerate in covered container. To use, sprinkle as desired over meat, poultry, or fish before broiling or baking. Makes about 1/2 cup.
NOTE: About 47 mg sodium per teaspoon. About 5 calories
per teaspoon.
Back To INDEX:
**************************************************************
How To
Make Rose Petal Vinegar
For a refreshing change of taste, drizzle rose petal vinegar over green salds, fish, bean dishes and marinated foods. Fresh Rose Petals: For every pint of vinegar, add one-half c. fresh rose petals (packed), or one-quarter c. dried rose petals.
White vinegar
Sterilized, dry bottles with nonmetal caps.
SUN Vinegar
Place petals in bottles; fill with vinegar.
Steep on a sunny windowsill for at least 1 week--longer in rainy weather.
Store vinegar out of direct sun to preserve flavor.
STOVETOP Vinegar
Pour vinegar into glass or enamel pot, add petals and
warm on low heat for 25 minutes. *Do not boil. Remove pot from heat,
cool mixture, and pour into bottles. Store out of direct sun.
Back To INDEX:
**************************************************************
Oven Fried
Chicken Shaker Mix
1 envelope Shake & Bake Regular chicken coating
mix
2 tablespoons Chef Paul Prudhomme's Magic Spice for
Chicken
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
pinch cayenne pepper
Rinse 6 skinless chicken breast filets and shake off
excess water. Add filets (one at a time) to bag & shake until well-coated.
Place on aluminum foil-lined baking pan and bake at 375 degrees for
approximately 20-30 minutes. Serves 6.
Back To INDEX:
**************************************************************
Cajun Black
To be used to coat fish, chicken breasts, beef patties and then grilled on very hot skillet until done.
1 tbl Mrs. Dash's Original Blend
1/2 teas Black Pepper
1/2 teas White Pepper
1/4 teas Red Pepper
1/4 teas chili powder
Mix thoroughly in bowl.
For fish or chicken - rub small amount of peanut oil on meat. Pat spice mixture on both sides of meat. Grill on hot skillet. (OUTSIDE!!!)
For beef patties - Pat spice mixture on both sides
of patties, grill on hot skillet. (can be done inside on stove top).
Back To INDEX:
**************************************************************
Jerk Rub Paste
1 Onion, finely chopped
1/2 cup finely chopped scallions
2 teaspoons fresh thyme leaves
2 teaspoons salt
1 teaspoon allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
4-6 habanero peppers
1 tsp. black pepper
Mix all ingredients to form a paste (use a food processor).
The recipe as I have been doing it lately uses dried
habaneros (all I could find around here) and instead of the onion, a cup
to a cup and a half of scallions including the bottom part (I think I used
two bunches of six not-very-large scallions each; trim the little roots
and the scraggly bit at the top of the stalk). Looks and smells just
like the Jamaican Country Style jerk in the bottle. I also add a
little soy sauce for color, and a generous shot of cream sherry-- seems
to go well
in the paste; I think the sweetness works well with
the allspice.
Jalapenos cannot be substituted-- the result will be
MILD, I kid you not (I learned this the hard way the first time I tried
to make jerk chicken for guests and couldn't get habaneros).
Back To INDEX:
**************************************************************
Curry Paste
(Wet Masala)
Yield: 2 cups
1 ts Saffron threads
OR
1 ts Ground turmeric
1/2 c Coriander seeds
2 ts Anise seeds
2 ts Cloves
2 ts Cumin seeds
2 ts Black peppercorns
2 ts Mustard seeds
1 lg Onion; finely chopped
4 Garlic cloves; chopped
Fresh hot peppers -pref Scotch Bonnet -to taste
Soak the saffron threads in a little water, and using
a mortar and pestle, grind into a paste. Grind all the remaining ingredients
in a coffee mill or spice grinder, a little at a time, to make a paste.
Remove the seeds from the hot peppers, unless a very
hot curry paste is wanted. Use as directed in recipes, or to taste. Keep
refrigerated in jars for no more than a day or so.
Back To INDEX:
**************************************************************
Curry Powder
(Sri Lanka)
1 oz coriander seeds
1/2 oz cumin seeds
1 tbsp fennel seeds
1 tsp fenugreek seeds
small piece of cinnamon
6 green cardamoms
6 cloves
6 fresh curry leaves
1 tsp cayenne
Dry roast the whole spices in a heavy frying pan over
medium heat until they turn dark brown, stirring and shaking frequently.
Let cool. Combine with remaining ingredients and grind into a powder. Gives
a darker taste than Indian curry.
Back To INDEX:
**************************************************************
Persian
Sugar-pickled Garlic
4 Heads garlic
2 c Red wine vinegar
2 c Water
1 c Sugar
6 Whole cloves (the spice)
2 tb Black peppercorns
Separate garlic cloves, but do not peel. Place
all ingredients in a large heavy-bottom saucepan. Bring to a boil;
cook for 10 minutes, stirring from time to time. Reduce heat to moderate
and cook 5 minutes. Cool to room temperature. Transfer to a
large glass or ceramic jar large enough
to hold garlic and the liquid. Tightly seal.
Refrigerate at least 1 month before serving. The garlic imporoves
with age for as long as 15 years.
Back To INDEX:
**************************************************************
NASTURTIUM
FLOWERS STUFFED WITH SWEET RICOTTA MIXTURE
2 cups sugar
3/4 cup ricotta cheese
1 drop pure almond extract
Two-thirds cup finely chopped, blanched and toasted
almonds
1/2 cup heavy whipping cream, stiffly beaten
16 pesticide-free nasturtium flowers (see cook's notes)
Cook's notes: Avoid washing nasturtiums if possible,
wherein they will become limp. However, check behind the flower spur to
ensure that they have no hidden insects.
In a large bowl, combine sugar, ricotta and almond
extract; stir to blend. Fold in the whipped cream and almonds. Presentation:
Just before serving, place a small spoonful of ricotta
mixture in each nasturtium flower. Arrange on colorful
serving plate. Serve with cookies or a fruit salad. Yield: Makes 16 stuffed
flowers.
Back To INDEX:
**************************************************************
LAVENDER SUGAR
2-3 spikes of fresh, but slightly dry lavender
4 cups sugar
Cook's notes: Lavender Sugar imparts a lovely fragrance to cookies, cakes and custard sauces.
Place lavender spikes in a 1-quart jar. Fill jar with
sugar. Cover and leave for several weeks for the scent to be absorbed into
the sugar. The flavor will be pleasantly subtle. Yield: Makes 4 cups.
Back To INDEX:
**************************************************************