| Spices, Oils and Vinagers | ||
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Page 3 | More Spice Recipes |
| Spices, Oils and Vinagers | ||
|
Page 3 | More Spice Recipes |
1 ts Cumin Seeds
1 ts Mustard Seeds
1 ts Fennel Seeds
1 ts Wild Onion Seeds
1 ts Fenugreek Seeds
This is a Bengali mixture of 5 spices.
Simply mix together equal parts of each spice
(a teaspoon is plenty).
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Aromatic
Salt
-----------------------LIGHTLY SPICED SALT----------------------------
4 oz Coarsely Granulated Sea Salt
1 ts Ground Allspices
1 ts Ground Cinnamon
----------------------SPICIER AROMATIC SALT---------------------------
1/2 ts Ground Fenugreek Seeds
1 tb Ground Almonds
1 ts Dried Mint
1/2 ts Turmeric
The first recipe is light and aromatic, the second contains spicier tastes
Finely grind the first three ingredients and
store in an airtight container for Light
Spiced Salt. Finely grind the remaining four
ingredients and add to Lightly Spiced
Salt to make Spicier Aromatic Salt.
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Lentil
or Rice Flour
Dry Lentils OR Rice
Place dry lentils or rice on a flat ovenproof
tray to a depth of no more than 1/2 inch.
Put in oven preheated to 350 F for 10 minutes.
Remove from oven and cool completely.
In small batches in a coffee grinder or spice
mill, grind to a fine powder.
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Cilantro
Puree
4 bn Fresh Cilantro 4 oz Onions-peeled washed and trimmed
Frozen cilantro puree retains the original flavor almost as well as if it were fresh.
Coarsely chop the cilantro and onion.
Put both into a blender or food processor
and puree them.
Scrape out the puree and freeze in ice-cube
trays.
Pop out of ice-cube trays and store in firmly
sealed bags or small freezer containers.
makes about 12 ounces
1 cilantro ice-cube = enough for an average
recipe for 4
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Masala
Mild Curry Powder
4 tb Coriander seeds
1 ts Dry Ground Curry Leaves -OR Bay Leaves
2 tb Cumin Seeds
4 ts Fenugreek
1 ts Asafoetida (Opt)
5 ts Lentil Flour
1 ts Ginger Powder
5 ts Garlic Powder
1 ts Chili Powder
4 ts Paprika
1 ts Yellow Mustard Powder
4 ts Turmeric
1 ts Ground Black Pepper
4 ts Aromatic Garam Masala
Roast and grind the first three spices.
Mix these and all remaining spices together
and store in an airtight container.
Omit the final four spices for a totally mild
curry powder.
Optional: 2 tablespoons sugar and/or 1 teaspoon
salt can be added for flavor during the blending.
use 1 ounce for a dish for four - makes about
9 ounces
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Tandoori
Dry Masala Mix
3 tb Ground Coriander
5 ts Dried Mint
3 tb Ground Cumin
5 ts Beetroot Powder OR 1 ts Red Food Dye
3 tb Garlic Powder
3 tb Paprika
4 ts Chili Powder
5 ts Ground Ginger
2 ts Anatto Seed Powder OR 1/2 ts Yellow
Food Dye
5 ts Mango Powder OR 1 ts Lemon Peel
Mix all ingredients well and store in an airtight
container. Makes about 1 1/2 cups
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Restaurant
Currys (8 of them)
Servings: 4
---------------------------MEDIUM CURRY--------------------------------
1 1/2 lb Chicken OR Lean Meat
1 ts Paprika
3 tb Vegetable Oil
1 ts Chili Powder (or to taste)
1 lg Spanish Onion-minced OR 1 portion Onion
Puree
1 ts Ground Ginger
1 ts Garlic Powder
1 tb Tomato Paste
-----------------------------SPICES 1----------------------------------
1 ts Ground Cumin
1 ts Turmeric
1 ts Ground Coriander
-----------------------------SPICES 2----------------------------------
1 ts Garam Masala
Optional Ingredients
1 ts Fenugreek
---------------------------CEYLON CURRY--------------------------------
2 1/2 oz Creamed Coconut
Fresh Green Chilies chopped (0-4 to taste)
5 oz Milk1 tb Lemon Juice
--------------------------KASMIRI CURRY-------------------------------
8-12 Fresh or Canned Lychees
4-8 Marachino Cherries
1 tb Sugar
---------------------------MADRAS CURRY--------------------------------
14 oz Canned Tomatoes
2-4 Red Chilies-chopped
2 tb Tomato Paste
1 ts Sugar
1 tb Ground Almonds
1 ts Chili Powder
2 tb Lemon Juice
---------------------------MALAY CURRY--------------------------------
2 oz Creamed Coconut
2 oz Heavy Cream
3 oz Milk
12-16 Cubes Canned Pineapple
--------------------------VINDALOO CURRY-------------------------------
6 oz Boiled Potatoes
4-8 Red Chilies-chopped cut into bite size
pieces
2 ts Chili Powder (or to taste)
This is a typical restaurant syle curry. The
medium curry forms the base and the
variations show how it can easily be adapted.
Add the additional ingredients of the
various "national" curries to the medium curry
base with Spices 2 at stage 6.
Skin the chicken, on or off the bone or cut
any fat off the meat.
Heat the oil and fry the onion puree until
it is very hot. Don't let it stick.
Meanwhile, add a little water to Spices 1
to make a paste and preheat the oven to 375 F.
Add the spice paste to the hot onion puree,
and stir continously reduce the heat if it starts
to stick. Cook for 5-8 minutes until the spices
are cooked and the water content removed.
When the oil floats to the top it is done.
Put the meat/chicken and onion and tomato purees
into a casserole dish, stir and put into the
oven. cook for 45 minutes.
Stir and add Spices 2 and the optional ingredients.
Cook for another 10 minutes and serve.
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Mild
Curry Base
2 tb Ghee or Vegetable oil
1 ts Garlic Puree
1 tb Curry paste or mild curry powder
3/4 pt Curry gravy, (recipe follows)
2 ts Tomato puree
1 ts Salt
Curry stock, (recipe follows) or water
Heat the gee, and stir-fry the garlic for 1
minute.
Add the curry paste (or powder made into a
paste with water), and stir-fry for
2 minutes more. Add the curry gravy, using
less if you want a dryish curry and
more a liquid sauce. Stir-fry for a
couple of minutes then add tomato puree and salt.
To obtain the waterness you require, either
add akhni stock or water to taste.
(You may need to add a little oil as well
to keep the correct texture.)
Add your principle ingredients - 1 1/2 lb
for 4 people and when hot serve.
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Red
Curry Paste
1 Large CA or NM chili
1 Garlic clove,minced
2 t Salad oil
1/2 t Ground coriander
1/4 t Ground cumin
1 Seeds of cardamom pod
NOTE: Use purchased Thai Muslim curry paste or all of this mixture.
Rinse chili; stem, seed and break into small
pieces. In a 6-8" frying pan over medium
heat, stir garlic in salad oil until golden,
about 2 minutes. Add chili, coriander, cumin,
and cardamom pod seeds. Stir just until chili
browns lightly, about 45 seconds.
Use hot or cold.
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Curry
Powder 2
2 T Cumin seeds
2 T Fenugreek
1 1/2 t Mustard seeds
1 T Black peppercorns
1/2 c Coriander seeds
1 T Poppy seeds
1 T Ground ginger
1 1/2 t Hot chili powder
1/4 c Ground turmeric
Using a blender, process cumin, fenugreek,
mustard, peppercorns, coriander and
poppy seeds. Add remaining spices; process.
Store up to 3 months.
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Pickled
Meats
4 lb Beef tongue or pork
2 tb Salt
3 ts Mixed whole pickling spices
1 tb Brown sugar; firmly packed
3 Cloves garlic;finely minced
1 ts Saltpeter
Mix the Salt, spices, Sugar and Garlic together.
Rub into the meat thoroughly.
Set into a pan, cover well and put into the
refrigerator turning once a week or more.
To cook, put into cold Water and bring to
a bOil. Discard the first Water and cover
the meat again with more cold Water, bring
to a bOil and reduce the heat simmering
gently until tender.
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Bouquet
garni
4 Thyme sprigs
4 Tarragon sprigs
4 Parsley sprigs
4 Sage sprigs
This mixture of herbs is particularly good
with rabbit. Tie sprigs together with string
and submerge in marinade.
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Barbecued
Garlic
8 ea Heads Garlic
4 tb Butter
1 x Springs of Fresh Rosemary *
* Fresh Oregano also may be used.
Place whole heads of garlic, prepared as for
Roasted Garlic, on a sheet of heavy-duty
foil. Top with butter (4 T per 8 Heads) and
a few sprigs of fresh rosemary or oregano.
If fresh herbs are unavailable, substitute
dried (2 t of dried herbs for 8 heads of garlic).
Fold the foil over the garlic and seal the
package well. Cook over hot coals for about
45 minutes, turning the package occasionally
with tongs.
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Gourmet
Seasoning Salt
Yield: 1 1/4 cup
1 c Salt
2 ts Dry mustard
1 1/2 ts Dried whole oregano
1 ts Ground marjoram
1 ts Dried whole thyme
1 ts Garlic powder
1 ts Curry powder
1/2 ts Onion powder
1/2 ts Celery seeds
1/4 ts Dried whole dillweed
Combine all ingredients; mix well. Store
in an airtight container.
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Infused
Oils - Basil Oil
Yield: 1 1/3 cups
1 c Basil; tightly packed fresh
2 c Oil, Olive
In a large pan of boiling, salted water, blanch
the basil leaves for 5 seconds.
Drain and rinse with cold water. In a food
processor or blender, puree the blanched
basil with 1/4 cup of the oil. With the machine
on, add the remaining 1 3/4 cups oil
and process until well blended and smooth.
Transfer to a glass jar, cover and let
stand at room temperature for at least 24
hours. Carefully pour off the clear green
oil, leaving behind the 6 tablespoons of thick
puree. The strained oil can be
refrigerated, covered, for up to 1 month.
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Infused
Oils - Curry Oil
Yield: 2 /3 cup
4 tb Curry powder
1 c Oil, Grape seed or Safflower
3 tb -water
In a medium bowl, whisk the curry with 3 tablespoons
of water to form a paste.
Gradually whisk in the oil. Pour into a jar
and let stand at room temperature for
at least 2 days. Carefully pour off the clear
oil into a jar and discard the ginger
sediment left behind. The oil can be kept
covered in the refrigerator indefinitely.
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Infused
Oils - Roasted Garlic Oil
Yield: 1 cup
1 c Oil, Canola or Peanut 5 Garlic cloves peeled
Place the oil and garlic in a saucepan over
medium heat. Cook until the garlic turns
golden brown. Turn off the heat and cool the
mixture to room temperature before
pouring into a clean bottle with an airtight
lid. Keep in a cool, dark place or refrigerate.
It will remain flavorful for about 1 month.
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Infused
Oils - Ginger Oil
Yield: 3 /4 cup
4 tb Ginger, ground
1 c Oil, Grape seed or Safflower
3 tb -water
In a medium bowl, whisk the ginger with 3 tablespoons
of water to form a paste.
Gradually whisk in the oil. Pour into a jar
and let stand at room temperature for
at least 2 days. Carefully pour off the clear
oil into a jar and discard the ginger
sediment left behind. The oil can be kept
covered in the refrigerator indefinitely.
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Infused
Oils - herbes de Provence Oil
Yield: 2 cups
1/2 c Oil, Olive, Extra-Virgin
1 1/2 c Oil, Grape seed
3 Garlic cloves (to 4 cloves)
2 Shallots; quartered
1 ts Peppercorns; fresh cracked
1 tb Parsley, dried
2 tb Herbes de Provence
- a blend of basil,
- fennel seed, lavender,
- marjoram, rosemary, sage
- summer savory and thyme
Combine the oils in a small non-reactive pan.
With a garlic press and strainer, press
the garlic and shallots to extract their juice.
Discard the solids. Add the garlic-shallot
juice, peppercorns and herbs to the oils.
Simmer over low heat for 10 minutes. Cool to
room temperature. Strain the oil, pour into
a glass jar and refrigerate.
This will keep for up to 3 months.
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Infused
Oils - Spicy Lemon Oil
Yield: 4 cups
2 lb Lemons (4 or 5)
2 tb Coriander seeds
1 tb Peppercorns, black
6 Lemon Leaves, fresh
3 Bay Leaves, fresh or dried
4 c Oil, Olive Fruity
Cut each lemon into quarters. Put 1/3
of the cut lemons into a dry, sterilized jar
with a lid. Sprinkle with about 1/3 of the
coriander seeds and peppercorns, 2 lemon
leaves and 1 bay leaf. Make 2 more layers
this way. Cover with the lid and allow to
stand for 24 hours in a cool place. The next
day, pour th olive oil into the jar and cover
it again. Let stand for 3 days. At the end
of 3 days, remove and discard the lemons.
Strain the oil through a sieve lined with
several layers of cheesecloth. Decant into a
dry, sterilized bottle. Seal with a cork and
refrigerate. Will remain flavorful for up to
1 month.
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Infused
Oils - Porcini Mushroom Oil
Yield: 2 cups
12 Mushrooms, Porcini dried
2 c Oil, Olive, Pure
1 1/2 c -hot water
Rehydrate the mushrooms in the hot water until
they are soft, about 10 minutes.
Take the mushrooms out and pat them dry with
a paper towel. Put the mushrooms
with the oil in a microwaveable dish and warm
the oil slightly for about 1 to 2 minutes,
or until the oil feels warm to the touch.
Set aside, uncovered, until the oil is cool.
When completely cooled, cover and allow to
steep in a cool, dark spot for a day or
two. The oil will be fragrant and woodsy tasting
in 24 hours, but the flavor will increase
if you let it steep for another day or two
before using. Strain out the mushrooms, if you
like, before using. Use this in Asian salad
dressings, to stir fry or in making fried rice.
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Infused
Oils - Spicy Pacific Rim Oil
Yield: 2 1/2 cups
1/4 c Oil, Sesame
1 1/2 c Oil, Canola
6 Garlic cloves peeled &
crush with the broad side of a knife
1 tb Peppercorns
2 Lemon grass stalks; outer
leaves removed & chopped
3/4 c Chile pods, dried
1 Ginger root with peel,
fresh; chopped
Combine all of the ingredients in a saucepan.
Partially cover and cook over medium
heat until the garlic turns a golden color.
Turn off heat, cover and allow to cool. Take
out the garlic and pour the remainder of the
mixture into a sterilized glass bottle.
Tightly cap the bottle and refrigerate or
allow the mixture to steep in a dark, cool
place for at least a month.
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CHOW
(Spice Mixture)
These spice mixtures are what give the distinctive
Ethiopian flavor to their meats and
vegetables -- the same as curry paste in India
or hawaish in Yemen. The paste has
considerable power and one can increase the
spiciness of any dish by adding more
chow to what is being cooked.
1 clove
garlic, sliced
1 tsp
fresh gingerroot, grated or ground ginger
1/4 tsp
ground caraway
1/2 tsp
ground cardamom
1/4 tsp
ground mustard seed
1/4 tsp
ground avish (not available in America)
1/4 tsp
ground coriander
1/2 tsp
ground turmeric
1/3 cup
water
1/4 tsp
fresh hot red chili
1/4 tsp
paprika
Process everything together into a smooth mixture
that will be as thick as toothpaste.
Then refrigerate in a jar with a tight cover,
to be used when needed. Makes about 1/2 cup.
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No
Salt Seasoning
Yield: 1 servings
1 tb Onion powder
1 tb Horseradish powder
1 tb Cumin powder
1 tb Paprika
1 tb Finely ground parsley flakes
1 ts Leaf thyme
1 ts Ground celery seed
1 ts Garlic powder
1/2 ts Coarse ground pepper
1/2 ts Dry mustard
Mix all ingredients well. Store in a spice
bottle.
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Basic
Seasoning For The Water Smoker 2
1
cup white wine - dry
1
ea bell pepper - halved and cleaned
2
Tbsp parsley - dried
2
Tbsp Lea & Perrins Worcestershire sauce
6
drops Peychaud's bitters (or 3 drops Angostura bitters)
1
ea onion - medium, whole
1
ea garlic clove - whole
1
tsp mint - dried, crushed
1
Tbsp liquid smoke
For seafood, I usually use a halved lemon instead
of dried mint. Or you can experiment
with other wines and seasonings.
Also, I usually put two meats in my Cookin'
Cajun at one time. For example, I put a big
pork roast on the top rack when I cook a beef
roast on the bottom rack. As the meats
cook, the fat from the pork roast drips down
onto the beef and keeps in moist. The tasty
juices from the meats drip into the water
pan and make a great "jus" gravy. Or I may
cook a turkey on the bottom and a ham on the
top. The fatty meat makes the leaner
meat more moist. Be careful not to overcook
meats or fish because they will get too dry.
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CAJUN
VINEGAR
1 ts Red wine vinegar
1 tb Black peppercorns, coarsely Crushed
4 Jalapeno peppers, quartered
2 Garlic cloves, lightly
Crushed
1 Wine bottle and cork.
Vinegar In a medium-sized enameled (non-metallic)
pan, bring vinegar, peppercorns,
jalapeno peppers, and garlic just to a boil.
Pour into a crock or jar and let steep for 6
days. Strain through a cheesecloth and discard
flavorings. Pour strained vinegar into
a clean, dry wine bottle and cork. Store in
a cool, dark place.
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Almond
Paste
6 oz Ground Almonds
3 oz Caster Sugar
3 oz Icing Sugar
1 ts Lemon Juice
1 Egg Yolk
Few drops of Almond Essence
To make the almond paste: Sift the ground almonds
and sugars together. Add the
remaining ingredients, mix well and knead
lightly on a board.
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Chili
Powder
1 Dry Chili Pepper
1/2 ts Ground Cumin
1/4 ts Ground Coriander
1/4 ts Ground Oregano
1/4 ts Ground Thyme
1 Whole Clove
In a 350 F. oven, roast the chili pepper for
2-3 minutes. The color will darken and
the pepper may puff up slightly. Remove
and let cool. Discard the stems and seeds.
(For a hotter powder add the seeds.) Place
the pepper and the rest of the ingredients
in a spice mill and grind to a fine powder.
Store in a glass jar. Chili powder will keep
for up to 6 months. Makes 3-4 tablespoons.
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Berbere
Paste
14 Dried Piquin Chiles, Stems
Removed
2 tb Ground Cayenne
2 tb Ground Paprika
4 Whole Cardamom Pods
2 ts Cumin Seeds
1/2 ts Fenugreek Seeds
1 sm Onion, Coarsely Chopped
4 Cloves Garlic
1 c Water
1/2 ts Ground Ginger
1/4 ts Ground Allspice
1/4 ts Ground Nutmeg
1/4 ts Ground Cloves
3 tb Oil
Berbere is the famous, or should we say, infamous,
scorching Ethiopian hot sauce,
as well as the official language of Ethiopia.
This highly spiced sauce is used as an
ingredient in a number of dishes, a coating
when drying meats, and as a side dish or
condiment. Toast the cardamom, cumin, peppercorns
and fenugreek in a hot skillet,
shaking constantly, for a couple of minutes,
until they start to crackle and pop.
Grind these spices to form a fine powder.
Combine the onions, garlic, and 1/2 cup
water in a blender and puree until smooth.
Add the chiles and the spices and continue
to blend. Slowly add the remaining water
and oil and blend until smooth.
Simmer the sauce for 15 minutes to blend the
flavors annd thicken.
Serve sparingly as a condiment with grilled
meats and poultry or add to soups and stews.
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Cajun
Seasoning 2
[ note: use only dried seasonings ]
1 cup (250ml) salt
1/4 cup (63ml) cayenne pepper
1/4 cup (63ml) black pepper
1/4 cup (63ml granulated garlic
1/4 cup (63ml) onion powder
1-1/2 tbsp (23ml) paprika
1-1/2 tbsp (23ml) celery seed
In a food processor add salt and cayenne pepper.
process for 30 seconds. Add black
pepper and granulated garlic and process another
15 seconds. Add remaining
ingredients and process another minute. Store
in air- tight container. Use for gumbo,
jambalaya,etouffe, or for your regular cooking.
Can also be used like salt at the dinner
table. makes about 2-1/4 cups (563ml)
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FRUIT
VINEGARS
1 ts White wine vinegar
2 c Fresh fruit ***
2 Piece of lemon rind
Fruit Vinegars In a medium-sized enameled (non-metallic)
saucepan, bring vinegar,
fruit, and lemon rind just to a boil. Pour
into a crock or jar and let steep covered for
3 to 5 days. Strain through a cheesecloth,
discarding fruit. Place a small amount of
fresh fruit in the bottom of a clean, dry
1-quart wine bottle.
Cork and store in a cool, dark place.
*** Suggested fruits for this vinegar are raspberries,
pears, strawberries, or black currants.
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Garam
Marsala Spice Mix 3
Yield: 1 cup
9 tb Cardamom pods
3 Cinnamon sticks, (one inch)
6 ts Fenugreek seeds
3 tb Cumin seeds, whole
3 tb Coriander seeds, whole
6 ts Turmeric, ground
3 tb Black pepper, freshly ground
1 1/2 ts Cloves, whole
Break open the cardamom pods, discard the skins,
and reserve the seeds. Break the
cinnamon stick into small pieces between sheets
of waxed paper, using a rolling pin
or kitchen mallet. Heat a dry skillet
for about 2 minutes over medium heat. Combine
the cardamom, cinnamon, fenugreek, cumin,
and coriander and toast in the hot skillet
until the seeds turn golden brown.
Cool the spices and combine with the turmeric,
pepper, and cloves in a spice mill or
blender. Grind to a fine powder.
Store the mix in a jar and remember to date it. It will
keep, tightly covered in the refrigerator,
for up to 3 months.
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NAM
PRIK KAENG MATSAMAN (MASSAMAN CURRY PASTE) ETT
3 Dried chilies
3 tb Chopped shallots
2 tb Chopped garlic
1 ts Chopped galangal *
1 1/4 tb Chopped lemon grass **
2 Cloves
1 tb Coriander seeds
1 ts Cumin seeds
5 Peppercorns
1 ts Shrimp paste
1 ts Salt
* (same amount of fresh ginger could be substituted)
** (1 ts grated lemon peel could be substituted)
Soak dried chilies in hot water for 15 minutes
and deseed. In a wok over low heat
put the shallots, garlic, galangal, lemon
grass, cloves, coriander seeds, cumin seeds
and dry fry for about 5 minutes, then grind
into a powder (with mortar and pestle).
Into a blender, put the rest of the ingredients
except the shrimp paste and blend to
mix well. Add the shallot-garlic-galangal-lemon
grass-clove-coriander seed-cumin
seed mixture and the shrimp paste and blend
again to obtain 1/2 cup of a fine-textured
paste. This can be stored in a glass jar in
the refrigerator for about 3-4
months.
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Grilled
Moroccan Spices
1 Medium onion
1/2 c Olive oils
5 tb Lemon juice
2 tb Soy sauce
2 tb Minced fresh parsley
5 1/2 tb Minced fresh ginger
1 tb Ground cumin
1 tb Chili powder
2 ts Sherry
1 ts Turmeric
1 ts Dried oregano
1 ts Coursely ground pepper
2 Large garlic clove
4 lb Flank steak
Mix frist 13 ingredients in large bowl.
Divide marinade mixture between 2 large shallow
baking dishes. Add steaks to marinade, turning
to coat. Cover and refrigerate overnight.
Grill steaks to desired degree of doneness,
about 8 minutes on each side. Heat marinade
in saucepan. Cut steaks diaganally into thin
slices. Pour some marinade over .
Garnish with cilantro and serve.
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Season
Salt for meat, Veggies, or Soup
2 ts Coarse salt
3/4 ts Dried parsley flakes
1/2 ts Onion powder
1/2 ts Sage
1/4 ts Marjoram
1/4 ts Paprika
Or try the following
1 1/2 ts Coarse salt
1/2 ts Basil
1/2 ts Garlic powder
1/2 ts Oregano
1/4 ts Thyme
1/8 ts Black pepper
Pick desired combination of seasonings and
blend well. Store tightly covered.
For use with meats, soups, and vegetables.
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Season
Salt for Salads
1 ts Coarse salt
1 ts Grated parmesean cheese
3/4 ts Tarragon
1/2 ts Freeze dried chives
1/2 ts Onion powder
1/2 ts Sesame seeds
1/4 ts Dried lemon peel
Blend ingredients well. Use on salads
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Shrimp
Spice and Seafood Seasoning
2
Tbsp mustard seed
2 Tbsp dill seed
2
Tbsp hot red pepper flakes
2 lg bay leaves,
crumbled
1/2 tsp
whole cloves
1/2 tsp whole allspices
1/2 tsp
black peppercorns
1/2 tsp ground ginger
Makes 1/2 cup.
SHRIMP SPICE (CRAB BOIL):
Combine all ingredients; add to water when
boiling seafood.
SEAFOOD SEASONING:
Replace whole spices with ground where possible;
combine all ingredients in a blender
or food processor and whirl into a powder;
mix in 1/2 c salt. Sprinkle over seafood and
sauces. Makes 1 cup.
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Cheddar
Cheese Powder
I have an unusual recipe nobody else seems
to like. You take mild cheddar and slice it
into thin strips with a potato peeler.
I like to go along the long axis, so I get strips about
1 x 4 inches.
Heat up a non-stick pan on low heat, or just
a tad above low heat depending how low
your low is. Pans with good heat distribution
like copper or cast iron work best, as do
gas stovetops versus electric.
When the pan is hot, lay down about three strips
of cheese, like you were frying bacon.
These cheese will melt into rectangular pools
of bubbling melted cheese. The protein will
separate from the fat. With additional
time, the protein will be fried by the fat, and the
once-liquid cheese will become a leathery
matrix of fried cheese protein. This is
accompanied by a slight darkening, so it is
easy to tell when the process is complete.
Carefully use a spatula to lift off the fried
cheese strip and set it aside to cool. Upon cooling,
it will become brittle like well done bacon.
It's been so long since I made this stuff,
I can't remember whether the strips were non-sticky
enough to pat dry with paper towels.
But as I recall, I made them pretty dry, which suggests
that I did pat them dry before setting them
out to cool.
The resulting product combines the texture
of bacon or a delicate chip like a potato chip with
a strong cheese flavor and aroma. I
don't know why nobody else likes these things. Used to
eat them a lot when I was in college.
A fatty cheddar like mild cheddar or longhorn
works best. No need to salt them, they'll
be salty enough. Watch them carefully,
because they'll start to burn shortly after they're done.
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Frozen
Bouillon Cubes
2 c chicken or beef stock
1/2 c white wine
1 bay leaf, broken in half
1 cl garlic, minced
Boil all ingredients in a saucepan until reduced
by half. Cool. Pour into ice cube trays and
freeze until solid. Remove from trays and
place in ziplock bags Add 1 cube to wok or skillet
for sauteing or stir frying.
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Flavoring
Extracts
-----Vanilla Extract-----
Vanilla Bean
Vodka
-----Citrus Extracts-----
Lemons, (Oranges Or Limes)
Vodka
Vanilla Extract:
It is best to use a brown-glass bottle to
prepare vanilla extract. You can purchase one
from your pharmacy it you don't have one on
hand that you can recycle. Cut the vanilla
bean into several long pieces that will fit
into the bottle. Fill the bottle with vodka. Allow
it to steep for 4 weeks, shaking from time
to time. After you have used about 1/4 of the
bottle, add enough additional vodka to fill
the bottle again.
Citrus Extracts:
Use well-colored fruit and remove the strips
of the zest. (The outer colored portion of
the peel...do not include any of the white
pithy part.) You will probably be happier using
a wide mouth bottle to make citrus extracts.
Put the zest in the bottle (until it is about
1/3 filled with zest) then fill the bottle
with vodka. Allow it to steep for 2 weeks, shaking
from time to time. This extract can not be
replenished in the way you can the vanilla
extract so after 2 weeks, pour the extract
through a fine sieve into a brown-glass bottle
and discard the zest.
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ULTIMATE
SOUTHWEST CHICKEN SPICE MIXTURE
Equal parts:
Garlic powder (yes, I know, but it really works
here, honest!)
Cayenne
Paprika
Cumin
Thyme
Oregano (grind it to a powder AFTER measuring)
This is a very versatile spice mix, as in:
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Curry
Masala Gravy
----------------------------GRAVY BASE---------------------------------
1/2 pt Ghee OR Vegetable Oil
1 1/2 lb Canned Tomatoes and Juices
5 tb Garlic Puree ( 5 portions)
6 tb Tomato Paste
4 tb Ginger Puree ( 4 portions)
3 ts Salt
2 1/2 pt Onion Puree (10 portions)
2 tb Sugar
------------------------------SPICES-----------------------------------
4 tb Masala Mild Curry Powder
1 1/2 tb Turmeric
2 tb Paprika
This stock is one of the keys to achieving the "restaurant curry".
Mix the spices with water to make a paste the
consistency of catsup. Let it stand.
Heat 5 to 6 tablespoons of oil in a 6-8 pint
sauepan. Stir-fry the garlic puree for 30
seconds, then add the ginger puree and cook
for another 30 seconds. Add 5 to 6
more tablespoons of oil and when hot addthe
spice mixture and stir-fry for another
30 seconds. Add the remaining oil and the
onion puree and stir-fry gently for about
10 minutes. Puree the canned tomatoes in a
blender then add with the tomato paste
to the pan. Mix in well and add enough water
to get a medium thick soup consistency.
Add sugar and salt to taste. Simmer gently
for at least 30 minutes and at most 1 hour.
Reduce to a thickish but easily pourable applesauce
texture. If it starts to get too dry
add a little water. Separate into 10 equal
portion and freeze in small freezer containers.
Substitute this curry gravy for the individual
garlic, ginger and onion purees in many
recipes. This is just a mild base to which
you can add spices as required.
average yield = 4 1/2 pints
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Nine
Spice Garam Masala
1/2 c Coriander Seeds
2 tb Cloves
1/2 c Cumin Seeds
2 tb Brown Cardamon Pods
3 1/3 tb Black Peppercorns
1 tb Nutmeg
2 tb Cassia Bark OR Whole Cinnamon Stick
2 ts Bay Leaves
1 tb Ground Ginger
Lightly roast everything except the ground
ginger under low to medium heat or in
a low oven. Do not let the spices brown. They
should give off a light steam.
When the spices give off an aroma, remove
from the heat, cool and grind in batches.
After grinding, add the ground ginger, mix
thoroughly and store in an airtight container.
This will last almost indefinitely. Makes
about 14 ounces for an aromatic garam masala,
omit the peppercorns and ginger
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Red
Oils - Chile Orange Oil "China Moon"
Yield: 2 1/2 cups
3 lg Oranges w/ unblemished skins
1/2 c Chile Flakes, dried red shockingly
pungent
3 tb Beans, Black fermented Chinese;
coarsely chopped
(do not rinse them)
2 lg Garlic cloves peeled and lightly smashed
2 c Oil, Corn or Peanut
1/4 c Oil, Sesame, Japanese
Choose oranges with unblemished skins that
have been kept as free as possible of
waxes and dyes, then wash them carefully with
light liquid detergent, warm water
and an abrasive sponge. The effort may seem
kooky, but it makes a difference. So
too will a sharp vegetable peeler that will
pare off the flavorful skin (zest) and not the
bitter white pith. Wash the oranges as described
above. Peel away the thin layer of
orange zest (leaving behind the white pith)
and finely mince it. Combine the minced
zest with all of the remaining ingredients
in a heavy, non aluminum 2 to 2 1/2 quart
saucepan. Rest a deep-fry thermometer on the
rim of the pot. Over moderately low
heat, bring the mixture to a bubbly 225 degrees
to 250 degrees, stirring occasionally.
Let bubble for 15 minutes, checking to ensure
the temperature does not rise. Remove
from the heat and let stand until cool or
overnight.
Scrape the oil and seasonings (we call these
the "goop") into an impeccably clean glass
or plastic container. Store at cool room temperature.
Be creative with the "goop" made from the
seasonings as well as the oil. A spoonful into
noodles or meat loaf is a tasty revelation.
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Infused
Oils - Ma La Oil "China Moon"
Yield: 2 1/2 cups
1 c Oil, Corn or Peanut
1 c Oil, Sesame, Japanese
1/2 c Scallions, green & white
cut in rings 15 Ginger
quarter-size coins smashed
2 tb Peppercorns, Szechwan brown
2/3 c Chile Flakes, dried red shockingly pungent
2 ts Salt, Kosher
Combine all ingredients in a heavy, non aluminum
1 1/2 quart saucepan. Rest a deep-fry
thermometer on the rim of the pot. Over moderately
low heat, bring the mixture to a bubbly
225 degrees stirring occasionally. Let simmer
for 15 minutes, checking to ensure the
temperature does not rise. Remove from the
heat and let stand until cool or overnight.
Strain the oil without pressing the solids;
then, discard the solids. Store the oil in an
impeccably clean glass jar at cool room temperature.
Because of the large proportion of sesame
oil, this is a rich oil. A little bit goes a long
way. A spoonful added to a salad dressing
or brushed on the plate on which a fish will
steam or on the skin of a just smoked or roasted
bird gives an inimitable touch of lushness.
If you are a bread baker, brush a bit on your
next loaf, if you are tossing pasta, drizzle a
bit on the noodles just before serving.
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Infused
Oils - Szechwan Peppercorn Oil "China Moon"
Yield: 2 cups
6 tb Peppercorns, Szechwan
2 c Oil, Corn or Peanut
2 tb Chile Flakes, dried red shockingly pungent
2 1/2 tb Ginger, fresh finely minced
2 tb Scallions, green & white cut
in rings
Heat a large skillet over moderate heat until
hot enough to evaporate a bead of water on
contact. Add the Szechwan peppercorns and
stir until toasted and fragrant, 2 to 3 minutes.
Adjust the heat so the peppercorns brown without
scorching.
Combine the peppercorns and all of the remaining
ingredients in a heavy, non aluminum 1 to
1 1/2 quart saucepan. Rest a deep-fry thermometer
on the rim of the pot. Over moderately
low heat, bring the mixture to a bubbly 225
degrees, stirring occasionally. Let simmer for
15 minutes, checking to ensure the temperature
does not rise. Remove from the heat and
let stand until cool or overnight.
Strain the oil through a fine-mesh sieve and
discard the solids. Store the oil in an impeccably
clean glass jar at cool room temperature.
This oil is particularly good for salads. Its herbal
quality also makes it a nice partner to poultry
or beef dishes.
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CAJUN
SEASONING 4
2 1/2 TB paprika
1 TB onion powder
2 TB salt
1 TB Cayenne
2 TB Garlic Powder
1 TB Oregano
TB black pepper
1 TB Thyme
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SOUTHWEST
SEASONING
2 TB Chili powder
2 tsp ground cumin
2 TB paprika
1 tsp cayenne
1 TB ground Coriander
1 tsp crushed red pepper
1 TB garlic powder
1 tsp black pepper
1 TB salt
1 tsp oregano
Just mix 'em up and store in an airtight container.
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Aioli
Yield: 2 cups
6 Cloves garlic; (though
of course you can use more)
pn Salt
3 Egg yolks
2 c Olive oil
Lemon juice to taste
A little water or light cream, optional
*** Aioli is simply the ultimate garlic sauce.
Although originally served with shrimp, it is
sensational on anything from hamburgers to
Bouillabaisse, and a dollop of it will perk up
the tiredest vegetable, rev up the blandest
soup, and give yesterday's cold cuts a new
interest in life. You can, of course, add
crushed garlic or, nicer still, Garlic Puree to
homemade or bought mayonnaise, but it won't
be Aioli.
Chop the garlic finely and pound in a mortar
with the salt until smooth. Beat in the egg
yolks. Add the oil, drop by drop at first,
the in a thin stream once the mixture is glossy
and beginning to thicken. Add lemon juice
to taste, and if too solid for your liking, add a
little water or light cream. To stop a skin
from forming on the Aioli, cover with a piece of
plastic film that touches the surface.
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Garlic
Vinegar
Yield: 3 cups
10 Cloves garlic
A little coarse salt
2 1/2 c White wine or tarragon vinegar
Crush the garlic finely with the salt and put
into a large, heat-proof jar. Bring the vinegar
to a boil and pour ofer the garlic. Allow
to cool and then cover. Leave to infuse for 2 to 3
weeks. Strain and bottle for use.
Variation: Red wine Garlic Vinegar is made
by saving red wine bottle ends and letting them
"turn". Use 10 cloves of garlic to 2 1/2 cups
liquid, and warm the vinegar until hand hot
before pouring over the crushed garlic.
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Garlic
Puree
4 Heads garlic (about 50
cloves)
2 tb Olive oil
Salt and pepper
*** This is a useful and tasty addition to
soups, stews, sauces, salad dressings--especially
bought or home-made mayonnaise--and as a relish
with cold meat. The cooking takes away
any acrid flavors and the puree is far less
crude and bitter than the commecially-produced
version. It is also delicious spread on toast
under poached or scrambled eggs.
Simmer the unpeeled garlic cloves in lightly
salted water for about 20 to 25 minutes, until
soft. Drain and cool. Peel the garlic cloves,
cutting off the tough root end and any discolored
patches. Mash to a smooth, sticky paste with
a fork. Stir in the oil, and season with salt and
pepper to taste. Pack into a glass jar and
cover securely.
This puree will keep in the fridge for 4 or
5 days, and can be frozen in cubes, using an ice-cube
tray reserved for this purpose.
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Sloppy
Joe Seasoning Mix
1 tb Instant Minced Onion
1 ts Salt
1/2 ts Instant Minced Garlic
1/4 ts Celery Seed
1 ts Green Pepper Flakes
1 ts Cornstarch
1/4 ts Dry Mustard
1/4 ts Chili Powder
Combine all ingredinets in a small bowl until
well blended. Spoon mixture onto a 6-inch
square of aluminum foil and fold to make airtight.
Label as Sloppy Joe Seasoning Mix.
Store in a cool, dry place and use within
6 months.
Makes 1 package (about 3 T) of mix. Sloppy
Joes: Brown 1 lb lean ground beef in a
medium skillet over medium-high heat. Drain
excesss grease. Add sesoning mix, 1/2
cup water, 1 (8 oz) can of tomato sauce and
bring to a boil. Reduce heat and simmer
10 minutes, stirring occasionally. Serve over
toasted hamburger buns. Makes 6 servings
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Jamaican
Jerk Seasoning Paste for Pork
4 Habaneros; seeded &
chopped -or- 7 Jalapenos; seeded & chopped
2 oz Allspice berries OR 1/4 c
Powdered allspice
3 tb Lime juice
2 tb Chopped scallions
1 ts Ground cinnamon
1 ts Ground nutmeg
Pound or puree all the ingredients to make
a thick paste.
Spread paste over meat and marinate for 1
hour or longer before grilling.
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Jamaican
Jerk Rub
1/4 c Inner Beauty or other Caribbean
hot sauce -or- 10 Pureed Habaneros OR
15 Chile peppers; pureed
2 tb Dried rosemary
2 tb Chopped parsley
2 tb Dried basil
2 tb Dried thyme
2 tb Mustard seeds
3 Scallions; finely chopped
1 ts Each salt and black pepper
2 Limes; juice only
1/4 c Cheap yellow mustard
2 tb Orange juice
2 tb White vinegar
Combine all ingredients in a food processor
or blender; blend them into a paste,
making sure that all the ingredients are fully
integrated. The paste should be
approximately the consistency of a thick tomato
sauce. If it is too thick, thin it out
with a little more white vinegar.
Cover paste and let it sit in the refrigerator
for at least 2 hours for the flavors to
blend together. Overnight is the ideal amount
of time to give them to get acquainted.
(Note: If you want to avoid making a fresh
batch every time you make this dish, you
can multiply the amount of paste easily. Don't
worry about it going bad, since it keeps
almost infinitely). Rub paste on meat and
grill.
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