| Spices, Oils, and Vinagers Etc. | ||
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Page 4 | more spices recipes |
| Spices, Oils, and Vinagers Etc. | ||
|
Page 4 | more spices recipes |
about 1 lb butter
1 med to lg _box_ of ground
cayenne pepper
5-8 cloves of garlic (large
cloves! or more...)
several Tbls salt (and salt
at the table is the antidote, too!)
Mix: by hand or fork all the
butter (easier, of course, if the butter is out of the refrig for several
hours) + the pepper + salt. Also can add additional spices, in large quantities!
such as a bit of
ground nutmeg, ground cloves,
mustard,
To use:
This is used on raw meat (I'm
not recommending this, only describing what they do!) -cut meat into maybe
3/4" cubes, spread the paste , and eat...
Warning! use only the smallest
qty that you can apply , 'til ya get used to it: I mean (and I _REALLY_
mean!) apply a pea-sized amount, then try to wipe off all you can with
the knife... If too hot, lick some salt...Once ya acquire the taste, you'll
love it...
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Korean
Sesame Salt
Servings: 1
1/2 c White sesame seed
1/4 ts Salt, optional
Salt substitute to sprinkle
on vegetables, stews.
In a heavy skillet or wok, grandually
heat the sesame seed over low heat until golden and puffy. Shake
the pan frequently to toast evenly. Remove from heat then the sesame
begins to turn light brown and you can smell it. Stir in the salt, if using.
Cool mixture. Grind in a blender or mortar. Store in tightly covered
jar.
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ADVIEH
(Persian Spice Mixture)
The Chinese have a mix called five-spice and the Indians have garam masala. The Persian advieh is an aromatic mixture that can be heightened by doubling the amount of ginger. I prefer the proportions given here, which are balanced and will intensify the herb flavor in the various dishes to which it is added.
1 tsp
ground cinnamon
1/4 tsp
ground cardamon
1/4 tsp
ground cloves
1/4 tsp
ground ginger
Mix everything together and store
in a jar with a tight cover for use when needed.
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Flavored
sugars (4 of them)
-----------------------VANILLA SUGAR----------------------------
---------------------MIXED SPICE SUGAR--------------------------
---------------------ST. CLEMENTS SUGAR--------------------------
-----------------------LAVENDER SUGAR----------------------------
VANILLA SUGAR:
Split the vanilla pod and bury
it in the sugar in a jar. Keep for 2 weeks before using. Top with more
sugar as you use it.
MIXED SPICE SUGAR:
Place all the spices in the
sugar in a jar. Top with more sugar as you use it.
ST. CLEMENTS SUGAR:
Dry the rind in a cool oven,
275 F, for 30 minutes. Bury the rind in the sugar.
LAVENDER SUGAR:
Bury the lavender in the sugar.
Use as needed.
**NOTE: these sugars are very
useful in cakes, biscuits, puddings and in sweet sauces and glazes.**
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Hot
Pepper Oil
2
oz. dried red chiles (about 2 cups)
4
imported bay leaves (actually, 4 to 6 leaves)
Mild olive oil [use extra-virgin]
Drop the chiles 1 at a time alternately
with the bay leaves into a clean dry bottle. Fill the bottle with
oil and cork or cap securely. Prepare oil early as the flavors take at
least a month to develop.
Oil will keep at room temperature
for about 3 months. Store in a cool dark place.
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Herbed
Orange Oil
1
navel orange
Boiling water
2
long leafy fresh thyme sprigs
2
long leafy fresh sage sprigs
6
whole black peppercorns
Mild olive oil [use extra-virgin]
Preheat the oven to 225F.
Using a vegetable peeler, remove the zest from the orange in long strips,
avoiding the bitter white pith. Place in a heatproof bowl, cover with boiling
water and drain well.
Place the zest on a baking sheet
and bake for 10 minutes, until partially dry but not browned.
Rinse the thyme and sage sprigs
in cold water, shake off excess water and spread on a baking sheet.
Bake for about 30 minutes, until thoroughly dry but not discolored. Drop
the peppercorns into a clean dry bottle and, usings tongs, add the hot
orange zest, thyme and sage. Pour in the oil and cork or cap securely.
Prepare the oil early on as the flavors take at least a month to develop.
They will keep at room temperature for about 3 months. Store in a cool
dark place.
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Rosemary
Lemon Oil
1
lemon
Boiling water
2
large fresh rosemary sprigs
2
dried Greek oregano sprigs*
2
dried red chiles
2
imported bay leaves
Mild olive oil [use extra-virgin]
*Available at specialty markets
Preheat the oven to 225F.
Using a vegetable peeler, remove the zest from the lemon in long strips,
avoiding the bitter white pith. Place in a heatproof bowl, cover with boiling
water and drain well.
Place the zest on a baking sheet
and bake for 10 minutes, until partially dry but not browned.
Rinse the rosemary sprigs in
cold water, shake off excess water and spread on a baking sheet.
Bake for about 30 minutes until thoroughly dry but not discolored. Pack
the oregano, chiles and bay leaves in a clean dry bottle and, using tongs,
add the hot lemon zest and rosemary. Pour in the oil and cork or
cap securely. Prepare this oil early on as the flavors take at least a
month to
develop. They will keep
at room temperature for about 3 months. Store in a cool dark place.
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Flavored
Vinegars
Herbs and aromatics add flavor
and beauty to bottles of vinegar as well as to bottles of oil [see "Flavored
Oils" for directions on how to do oils]. Simply place clean, dry
herbs in glass bottles, top off with vinegar and then cork or cap securely.
It will take a few weeks for the flavors to permeate the vinegar.
The vinegars will keep at room temperature for 4 to 6 months. As a change
from tarragon in white wine vinegar, use slender fresh chives with their
blossoms attached or bushy stems of fresh rosemary, sage or thyme. Pair
regular fresh sweet green basil or, better yet, the
stronger-flavored purple basil
with red wine vinegar. Give a bottle of unseasoned rice vinegar packed
with pounded stalks of fresh lemon grass to friends interested in Thai
or Vietnamese cooking. Store this vinegar in the refrigerator. Make
a colorful, spicy concoction with white wine vinegar, dried red chiles
and a combination of black, red and green peppercorns.
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Fried
Almonds
Yield: 1 cup
2 tb Vegetable oil
1 c Whole blanched almonds
Heat oil in large skillet over
medium-high heat. Add almonds; fry until golden brown, 3-4 minutes. Drain
on paper towels and set aside. Can be stored in an airtight container for
up to 2 days.
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Colombo
Powder
Yield: 1 /2 cup
2 tb White rice
2 tb Cumin seeds
2 tb Coriander seeds
1 1/2 ts Black mustard seeds
1 1/2 ts Black peppercorns
1 1/2 ts Fenugreek seeds
1/2 ts Cloves
2 tb Turmeric
Roast rice in small dry skillet
over medium heat, shaking pan frequently, until grains are light golden
brown, about 5 minutes. Transfer to a plate to cool. Add all spices to
skillet except turmeric and roast over medium heat, shaking pan, until
toasted and fragrant, about 3 minutes. Transfer
spices to a plate. Grind rice
and toasted spices in spice mill or blender into a fine powder. Blend in
turmeric. Store in an airtight container away from heat and light. It will
keep for several months.
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Crab-Boil
Spices
Yield: 1 cup
1/4 c Pickling spices
2 tb Mustard seeds
2 tb Black peppercorns
1 tb Celery seeds
2 tb Dried hot red pepper flakes
2 ts Ground ginger
5 Bay leaves
2 ts Dried oregano
1 tb Minced dried chives
1/4 c Sea salt
In food processor combine all
ingredients and pulse to a fine powder. Store in an air-tight container.
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Yogurt
Cheese
Yield: 1 cup
1 pt Plain nonfat yogurt
Place the yogurt in a colander
lined with cheesecloth or a dampened coffee filter and place over a deep
bowl. Cover and refrigerate 6-8 hours, or until thick. Discard the liquid.
Can be used as an
ingredient in recipes or as
a topping in place of sour cream.
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Instant
Coconut Milk
Yield: 3 cups
2 c Shredded, desiccated,
unsweetened coconut
3 1/2 c Water
Put coconut in medium bowl. Pour
simmering water over the coconut. Let stand until cooled. Strain, discard
the coconut, refrigerate or freeze.
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Port
Wine Vinaigrette
Yield: 3 1/2 cups
1 1/4 c Vegetable broth
1/4 c Celery, diced
1/4 c Carrots, diced
1/2 c Onion(s), diced
1/4 c Parsnips, diced
3/4 c Port wine
4 ts Arrowroot or cornstarch
3/4 c Red wine vinegar
-or balsamic vinegar
3/4 c Walnut oil
Salt and pepper
Combine first 5 ingredients in
medium saucepan and simmer for 30 minutes. Puree mixture and pour through
a coffee filter or fine strainer. Discard solids. Add port wine. combine
2 tbs broth mixture with arrowroot in a small bowl. Set aside. Bring remaining
broth to a boil. Remove from heat and whisk in arrowroot mixture. Bring
to a boil again. Remove from heat and stir in vinegar,
Cool and whisk in oil. Season
with salt and pepper to taste.
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Red
Curry Paste
Yield: 1 /2 cup
1/2 c Small whole dried
red chilies, seeded
1 tb Coriander seeds OR
1 ts Ground coriander
1 1/2 ts Cumin (seed or ground)
10 Peppercorns
2 Cloves OR
1 pn Ground cloves
1/2 ts Nutmeg; freshly ground
1/2 ts Salt
2 Shallots;
peeled
1 Quarter-sized
piece ginger peeled
2 tb Lemongrass; minced (2 stalks)
2 ts Lime zest; grated
1/4 c Cilantro stems and
leaves coarsely chopped
1 ts To 2 tsp shrimp paste OR
1 To 3 anchovy
fillets (opt)
1/4 c Vegetable oil
Put the chilies in a small bowl
and cover with very warm water. In a small skillet, toast the coriander
seed and cumin seed over medium heat, stirring constantly, until aromatic;
don't let the spices burn or they will be bitter. Pout the spices into
an electric spice or coffee grinder with the peppercorns, cloves, nutmeg
and salt. Grind to a fine powder. In the work bowl of a food processor
fitted with a steel blade, put the shallots, garlic, ginger, lemongrass,
lime zest, cilantro,
shrimp paste and 2 tablespoons
of the oil. Drain the chilies well and add to the work bowl along with
the ground spices. Process the mixture until very smooth. Wipe down sides
of bowl occasionally. Be careful not to breath in the chili fumes. Scrape
the mixture into an electric blender, cover and process until it forms
a smooth puree. Stop the machine and add the remaining oil, as needed,
to facilitate blending. Scrape all the paste from the blender bowl; store
in a
small glass jar with a tight
fitting lid. Refrigerate for up to 1 month or freeze.
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Shichimi
Togarashi
---------------------------JAPAN--------------------------------
2 ts White sesame seeds
3 ts Sansho (Japanese pepper)
1 ts Small pieces dried laver
(a seaweed called nori)
3 ts Flakes of dried
-tangarine peel
3 ts Chili powder
1 ts Black sesame seeds
1 ts Poppy seeds
(Seven-Flavor or Seven-Spice Mix)
Grind the white sesame seeds
and sansho coarsely. Add the laver and dried tangarine peel and grind again
briefly. Stir in the remaining spices qand blend well. Stored in an airtight
container, it will keep for 3-4 months. Use as a table condiment to flavor
soups, noodles and grilled meats.
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Gomasio
5 ts Black sesame seeds
2 ts Coarse salt
Lightly roast the sesame seeds
in a dry frying pan over medium heat for a few minutes, stirring frequently.
cool, then grind together with the salt. Stored in an airtight container,
it will keep for 3-4 months. Use as a condiment to sprinkle on rice, raw
vegetables, salads and boiled potatoes.
Note: Goma is the Japanese name
for sesame.
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Five-Spice
Powder
1 tb Star anise
1 tb Fagara (Sichuan pepper)
1/2 tb Cassia or cinnamon
1 tb Fennel seeds
1/2 tb Cloves
Grind all ingredients together.
Use saparingly to season meat and poultry, and to flavor marinades. Optionally,
add up to two of the following: cardamon, dried ginger and licorice root.
Stored in an airtight container, it will keep for 3-4 months.
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Spiced
Salt
4 tb Coarse salt
2 tb Fagara (Sichuan pepper)
Dry roast the salt and fagara
in a heavy frying pan over medium heat until the fagara darkens. Cool,
then grind. Serve in small bowls as a dip for raw or deep-fried vegetables,
roast meat and poultry. Stored in an airtight contianer, it will keep for
up to 4 months.
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Sambal
Oelek
8 oz Red chilies
1 ts Salt
1 ts Brown sugar
Heat a heavy frying pan and put
in the chilies after 2 minutes. Dry roast over medium heat for a few minutes.
Cool, then seed if desired, finely chop and pound to a paste with the salt
and sugar. Can be kept tightly stored in the refrigerator for a week or
so.
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Sambal
Badjak
10 Red chilies
2 Onion(s)
5 Garlic clove(s)
1 sm Piece trassi (shrimp paste)
5 Candlenuts
macadamians or cashews
1 ts Tamarind concentrate to
2 tsp
1/2 ts Ground galangal
3 tb Oil
1 ts Salt
1 ts Brown sugar
2 Kaffir lime
leaves
8 oz Thick coconut milk
Pound or process the chilies,
onions, garlic, trassi and candlenuts to a smooth paste with the tamarind
and galangal. Heat the oil and fry the paste for a few minutes, then add
the remaining ingredients and cook gently for 15-20 minutes, until the
mixture thickens. Cool and store in an airtight container in the refrigerator.
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Roasted
Nam Prik
5 Garlic clove(s),
unpeeled
5 Shallots,
unpeeled
5 Red chilies
1 sm Piece trassi (shrimp paste)
1 tb Brown sugar
1 ts Tamarind concentrate
Put the garlic and shallots in
a heavy frying pan and dry-fry until the skins are dark brown and the insides
soft. Dry-fry the chilies and the trassi wrapped in foil, until the trassi
darkens and the
chilies soften. Peel the garlic
and shallots, chop the chilies, removing the seeds, and pound or process
everything to a paste. Store in an airtight jar in the refrigerator for
about a week.
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Nam
Prik for Raw Vegetables
4 Dried red
chilies
6 Dried shrimp
1 sm Piece trassi (shrimp paste)
2 Garlic clove(s)
2 tb Fish sauce (nam pla)
1 tb Brown sugar
Juice of 1 lime
Seed and chop the chilies. Pound
or process them with the dried shrimp. Heat the trassi; crumble it and
pound with the garlic, then combine all the ingredients except the lime
juice and process. Add
the lime juice, a little at
a time, so that the sauce remains fairly thick. Store in an airtight container
in the refrigerator.
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Green
Curry Paste 1
3 Shallots
3 Garlic clove(s)
2 Stalks lemongrass
1 tb Coriander seeds
1 ts Cumin seeds
1 ts Black peppercorns
10 Green chilies
1 tb Chopped coriander root
1 tb Ground galangal
2 ts Grated lime peel
1 sm Piece trassi (shrimp paste)
2 tb Chopped cilantro leaves
Salt to taste
Chop the shallots, garlic and
lemon grass. Heat a heavy frying pan and add the coriander and cumin
seeds after 2-3 minutes. Dry roast until they darken, shaking the pan to
prevent burning. Cool, then grind to a powder with the peppercorns. Seed
and chop the chilies. Pound or process aa the ingredients to a smooth paste.
Can be kept in the refrigerator for about a month.
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Basic
Curry Powder 1
6 Dried red
chilies
1 oz Coriander seeds
2 ts Cumin seeds
1/2 ts Black mustard seeds
1 ts Black peppercorns
1 ts Fenugreek seeds
10 Curry leaves
1/2 ts Ground ginger
1 tb Turmeric
Remove the seeds from the chilies. Dry roast the whole spices over medium heat until they darken, stirring or shaking the pan to prevent burning. Cool, then grind to a powder. Dry roast the curry leaves for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well. Medium-hot. Can be kept in an airtight container for 3-4 months.
Variations: To make Aromatic
Curry Powder, add 1 tsp ground cinnamon and ¬ tsp ground clovees, and
use only 2-3 chilies.
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Sambar
Powder
10 Dried red
chilies
1 oz Coriander seeds
3/4 oz Cumin seeds
1/2 oz Black peppercorns
1 ts Black mustard seeds
1/2 oz Fenugreek seeds
1/4 ts Ground asafoetida
1 tb Turmeric
1 tb Oil
1 oz Chana dal (yellow split
peas)
1 oz Urad dal (white gram beans)
Remove the seeds from the chilies.
heat a heavy frying pan and dry roast he whole spices over medium heat
for about 5 minutes. When the seeds stop spattering, add the asafoetida
and turmeric and stir for a minute longer. Remove the mixture to a dry
bowl, add the oil to the pan and fry the dal until they darken, stirring
frequently to prevent burning. Add to the bowl of spices, mix well, cool
and grind. Use to flavor pulses, braised and stewed vegetables, and sauces.
Stored in an airtight container, the powder will keep for 3-4 months.
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Bengali
Panch Phoron
1 tb Cumin seeds
1 tb Fennel seeds
1 tb Black mustard seeds
1 tb Nigella seeds -(black onion
seeds)
1 tb Fenugreek seeds
Mix all the spices together.
Use to flavor pulses and vegetable dishes. Stored in an airtight container,
it will keep for 3-4 months.
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Garam
Masala 4
2 Cinnamon
sticks
3 Bay leaves
1 1/2 oz Cumin seeds
1 oz Coriander seeds
3/4 oz Cardamon seeds green
or black
3/4 oz Black peppercorns
1/2 oz Cloves
1/2 oz Ground mace
Break cinnamon sticks into pieces. Crumble the bay leaves. Heat a heavy frying pan and put in the whole spices after 2-3 minutes. Dry roast over medium heat until the color darkens, stirring or shaking the pan frequently to prevent burning. Cool, then grind and blend with the mace. Spicy, pungent blend. Can be stored in an airtight container for 3-4 months.
Variations:
Mogul Masala - mild and subtle:
use only green cardamon, cinnamon, black peppercorns, mace, and a few cloves.
Gujerati Masala - hot: add sesame seeds, fennel seeds, ajowan seeds nd chilies.
Kashimir Masala - mild: use black cumin seeds, green cardamon seeds, black peppercorns, cloves, cinnamon, mace and add a little grated nutmeg.
Parsi Dhansak Masala - hot: add
fenugreek seeds, black mustard seeds, chilies, turmeric, and double the
amount of coriander seeds.
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Chat
Masala
1 ts Cumin seeds
1 ts Black peppercorns
1/2 ts Ajowan seeds
1 ts Dried pomegranate seeds
1 ts Black salt
1 ts Coarse salt
1 pn Crushed dried mint
1/4 ts Ground asafoetida
2 ts Mango powder
1/2 ts Cayenne
1/2 ts Ground ginger
Note: if black salt is unavailable, increase the coarse salt.
Grind the whole spices and salt
to a powder, then mix in the mint, asafoetida, mango powder, cayenne, and
ginger. Use with fruit and vegetable salads. Store in an airtight contianer,
it will keep for 3-4 months.
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Green
Masala
1 sm Piece of ginger
1 To 2 garlic
clove(s)
4 To 6 green
chilies
1 sm Bunch fresh cilantro
Peel and chop the garlic and
ginger; seed and slice the chilies. Remove the cilantro stalks. Pound or
blend all the ingredients to a paste with a little water. Use with fish
or chicken.
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Chicken
Mix
11 lb (4 Med) Cut Up Fryers
3 tb Parsley Flakes
4 ts Salt
2 ts Basil
4 qt Cold Water
4 Med Carrots,
Peeled &Chopped
1/2 ts Pepper
Combine all ingredients in a
large kettle or Dutch Oven. Cover and cook over high heat until water
boils. Reduce heat and simmer until meat is tender, about 1 1/2 hours.
Remove from the heat. Strain broth and refregerate until fat can
be skimmed. Cool the chicken and remove the bones and discard along
with the skin. Put chicken into 6 1-pint containers with 1/2 inch
space at top. Pour skimmed chicken broth into six more 1-pint containers
leaving 1/2 inch space at top. Seal and label containers with contents.
Freeze and use within 3 months.
Makes about 6 pints of Chicken
Mix and 6 pints of Chicken Broth.
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Caper
Oil
1 lg Jar of capers
Olive oil (approx. 20 fl oz)
Wide-mouthed glass jar
Drain the capers and put them into the jar. They should just about half fill it. Add olive oil to the top. Let it sit for a week or two for the flavour to develop.
Notes: The authors say
to use a good virgin oil, green and strongly flavored; a sprig of rosemary
can be added. They also mention this being used on a tomato and onion
salad.
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Peppercorn
Oil
20 Fluid ounces
olive or vegetable oil
3 tb Cracked black peppercorns
or drained green peppercorns
Place the ingredients in a bottle
or glass jar. Keep for at least a week before using.
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Infused
Oils - Five Flavor Oil "China Moon"
1 1/3 c Oil, Corn or Peanut
1/2 tb Oil, Sesame, Japanese
3 lg Scallions, green &
white cut in thick rings
10 Ginger
quarter-size coins smashed
1 1/2 ts Chile Flakes, dried
red shockingly pungent
2 ts Peppercorns, Szechwan brown
Combine all ingredients except
for the lemon zest 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 without pressing
the solids; then, discard the solids. Store the oil in an impeccably clean
glass jar at cool room temperature.
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Infused
Oils - Cayenne Pepper Oil "China Moon"
3 c Oil, Corn or Peanut
3/4 c Pepper, Cayenne
Pour oil in a heavy, non aluminum 1 to 2 quart saucepan. Bring the oil to 225 degrees on a deep-fry thermometer over moderately low heat. Remove from the heat and stir in the cayenne pepper, and let cool to room temperature undisturbed, or overnight if you wish.
Strain the oil slowly and patiently
through one or more large paper coffee filters into an impeccably clean
glass jar. Store at room temperature. A whoppingly spicy-hot oil, this
is the perfect seasoning to use when you are wanting 1,000 watt chile power
with only a few drops of oil.
It was suggested by a recipe
in one of my all-time favorite cooking-as-culture books, "Chinese Gastronomy"
by the erstwhile ladies Lin.
Be strict about observing the
oil temperature, and do not add the cayenne if the oil is hotter than 250
degrees, or it will burn to a hideous mess. Like any dry spice, the cayenne
should smell "alive" if the results are to be good. The kind we buy from
our spice merchant comes in three grades of ferocity. We buy the hottest.
Why fool around?
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Infused
Oils - Hot Chile Oil "China Moon"
Yield: 3 cups
2/3 c Chile Flakes, dried
red shockingly pungent
1/3 c Beans, Black fermented
Chinese; coarsely chopped -(do not rinse them)
4 lg Garlic cloves peeled
and smashed
2 tb Ginger, fresh minced
2 1/3 c Oil, Corn or Peanut
1/3 c Oil, Sesame, Japanese
Combine all 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 simmer 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 solids
into an impeccably clean glass or plastic container. Store at room temperature.
Use the oil wherever you want
to light a spark. The "goop" that settles to the bottom is a wonderful
spicy addition to sauces, noodles, fillings and marinades. The day I made
my own hot chile oil, I swear I grew a foot as a cook! Not at all difficult
and eminently satisfying, I recommend this recipe to any aspiring cook.
Like grinding and brewing your own coffee after a lackluster life of instant,
the sheer flavor and freshness of this chile oil will knock your socks
off.
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Brandied
Vanilla Essence
Whenever a recipe calls for vanilla, use this sweet-smelling flavoring instead. For best results, use top-quality brandy and moist and fragrant vanilla beans.
Makes 1 quart
8 vanilla beans
4 cups brandy
Additional vanilla beans (optional)
Cut 8 vanilla beans crosswise
into thirds. Using very sharp knife, split each piece open lengthwise;
do not cut through. Place pieces in jar. Cover with brandy.
Seal tightly; shake well. Let stand
3 weeks at room temperature,
shaking jar several times a week. Open jar; aroma should be very
rich with vanilla. If not, let stand 1 more week. Strain essence
through coffee filter paper. Using funnel, fill narrow-necked bottles
with essence, leaving 1/4-inch space at top. Add 1 vanilla bean to
each bottle if desired. Seal tightly. Store in cool dark place.
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Seasoned
Salt Mix
3/4 c Salt
1/4 c Garlic salt
1 ts Pepper
1/2 ts Oregano
1 ts Paprika
1/8 ts Celery seed
1/4 ts White pepper
1/4 ts Dry mustard
Mix ingredients together and
store in airtight containers. Use with Father's Day Burgers and Grilled
Vegetables (separate recipes).
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Shellfish
Seasoning Basket with Recipe
Yield: 1 basket
------------------------HERB
PLANTS-----------------------------
1 Dill plant
1 Lemon thyme
plant
1 French tarragon
plant
1 Chervil
plant
----------------------MARINATED
SHRIMP---------------------------
2 tb Snipped dill
1 tb Snipped French tarragon
1 ts Snipped lemon thyme
1/2 ts Snipped chervil
1/2 c Vegetable oil
3 tb Lemon juice
2 tb Toasted sesame seeds
1 Sweet red
pepper, seeded and julienned
1 lb Large shrimp, cleaned
Basket:
Arrange plants in container
with moss surrounding plants. Water. Herbs will enhance and seafood dish.
In addition to the enclosed recipe, they may be blended to make a seasoned
butter.
Marinated Shrimp:
Whisk together the herbs, oil,
lemon juice, and sesame seeds. Add red pepper and shrimp. Refrigerate 2-4
hours before serving. Drain and serve on French bread rounds.
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Tarragon
Mustard Blend with Recipes
1/2 c Dried minced onion
1/4 c Dried whole tarragon
2 tb Dry mustard
1 ts Black pepper
1 ts Fennel seed
1 ts Dried savory
-----------------------TMB VINAGRETTE----------------------------
1 Olive oil
1/3 c White wine vinegar
2 tb Tarragon mustard blend
1 ts Salt
1 Clove garlic,
crushed
-----------------TARRAGON MAYONNAISE SAUCE----------------------
1 c Regular or lowfat
-mayonnaise
1/3 c Sour cream or lowfat
yogurt
3 tb Tarragon mustard blend
Stir Spices, together and store in an airtight container. For vinaigrette: Mix all ingredients together, store in refrigerator until ready to use. Makes 1 1/2 cups.
For Mayonnaise Sauce:
Combine all ingredients; refrigerate
at least 2 hours. Makes 1 1/3 cups
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Pepper
Mill Combo Mix
1/2 c Muntok white pepper
corns
1/2 c Malabar green peppercorns
1/4 c Red pepper flakes
1 c Tellicherry or Malabar
black peppercorns
Combine all ingredients and store
in an airtight container.
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Poultry
Seasoning Gift Basket with Stuffing Recipe
Yield: 1 basket
------------------------HERB
PLANTS-----------------------------
1 Rosemary
plant
1 Sage plant
1 Summer savory
plant
1 Marjoram
plant
1 Thyme plant
----------------OLD FASHIONED
TURKEY STUFFIG---------------------
1/2 c Butter
1 tb EACH snipped herbs
1 lg Onion, chopped
3 Ribs celery,
chopped
2 1/2 c Chicken broth
8 c Stale French bread
cubes
Basket: Arrange plants in a plastic lined basket.
Stuffing;
Melt butter. Add herbs, onion
and celery. Saute until limp. Add broth and bring to a boil. Pour over
bread cubes and mix well. Bake in turkey or a greased casserole in a slow
oven 1 hour, basting with turkey drippings or additional butter.
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Preserved
Lemons
5 ea Lemons
1/4 c Salt, more if desired
1 ea Cinnamon stick
3 ea Cloves
Coriander seeds, 5 to 6
Black peppercorns, 3 to 4
1 ea Bay leaf
Freshly squeezed lemon juice
If you wish to soften the peel,
soak the lemons in lukewarm water for 3 days, changing the water daily.
Quarter the lemons from the top to within 1/2" of the bottom, sprinkle
salt on the exposed flesh, then reshape the fruit. Place 1 tb. salt on
the bottom of a sterilized one-pint mason jar.
Pack in the lemons and push
them down, adding more salt, and the optional spices, between layers.
Press the lemons down to release their juices and to make room for the
remaining lemons. (If the juice released from the squashed fruit
does not cover them, add freshly squeezed lemon juice - not chemically
produced lemon juice and not water.*) Leave some air space before sealing
the jar. Let the lemons ripen in a warm place, shaking the jar each day
to distribute the salt and juice. Let ripen for 30 days. To use,
rinse the lemons, as needed, under running water, removing and discarding
the pulp, if desired - and there is no need to refrigerate after opening.
Preserved lemons will keep up to a year, and the pickling juice can be
used two or three times over the course of a year.
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PIERRE'S
CURRY POWDER
1/4 cup turmeric
3 tbs ground coriander
2 tbs ground cumin
1 tbs white peppercorns
1 tbs whole cloves
2 tbs ground ginger
1 tbs ground cardamon
2 tsp cayenne pepper *
1 tbs ground mace
1 tbs dried fines herbs
1 tbs fenugreek seeds
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Seasoning
Paste for Jerk Pork
4
Habanero stems and seeds removed, chopped or
7
Jalapeno chiles, stems and seeds removed, chopped
2 oz
fresh pimiento berries (allspice berries), or substitute
¬ cup
powdered allspice
3 Tbls
lime juice
2 Tbls
chopped scallions
1 tsp
ground cinnamon
1 tsp
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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Bajan
Seasoning
3
Habanero chiles, stems and seeds removed, finely chopped
6
scallions, finely chopped, including the greens
3 cloves
garlic, minced
2 Tbls
lime juice
2 Tbls
chopped fresh parsley
« tsp
ground cloves
« tsp
freshly ground black pepper
Combine all ingredients.
Cut deep gashes in meat and
fill with seasoning mixture.
Cook as desired.
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RED
BEAN PASTE (China)
1 lb. Chinese red beans
8 cups water
3/4 cups lard or oil (you know
which tastes better but UNhealthy)
1 3/4 cups sugar
Method #1
Mix beans and water to fully
cover. Soak for two hours. Drain and discard water.
Add 8 cups fresh water to the beans and bring to a boil; cook over low heat for 1 1/2 hours or until they are open (swell and split).
Strain the beans and discard skins (add water if the beans are too thick to strain).
Place the strained beans in a cheesecloth, form a pocket and squeeze out the excess water. Put the strained beans, lard/oil, sugar in a pan and cook until the water has almost evaporated. You must stir continuously to prevent the bean paste from sticking to the pan. This method yields 1 2/5 lbs. red bean paste.
Method #2
Follow method #1 except omit
straining the beans. When the beans are open, add lard/oil and sugar and
cook until the water has almost evaporated. This method yields 2 1/4 lbs.
red bean paste.
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Jerk
Seasoning Sugar Reef Style
((Dry))
1 Tbls
ground allspice
1 Tbls
dried thyme
1 « tsp
cayenne pepper
1 « tsp
freshly ground black pepper
1 « tsp
ground sage
3/4 tsp
ground nutmeg
3/4 tsp
ground cinnamon
2 Tbls
salt
2 Tbls
garlic powder
1 Tbls
sugar
((Wet))
¬ cup
olive oil
¬ cup
soy sauce
3/4 cup
white vinegar
« cup
orange juice
juice of 1
lime
1
scotch bonnet pepper, seeded and finely chopped
1 cup
chopped white onion
3
green onions, finely chopped
Note: You can make a paste by
combining in a food processor all the ingredients listed above, OR you
can mix the dry spices (the first group), store away, and then combine
with remaining ingredients just prior to using. In a large bowl, combine
the first group of ingredients.
With a wire whisk, slowly add
the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the
Scotch Bonnet pepper, onion, and green onions and mix well.
Marinate meat in mixture for
at least 1 hour, longer if possible. Then grill.
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PROVENCAL
PIZZA OIL
Bottles of olive oil containing red chiles, black peppercorns and the wild herbs of the region sit on the table of every pizzeria in Provence. When the thin crusted pizzas come hot to the table, the first thing to do is sprinkle the hot pepper oil on them.
2 C
Olive oil
1 T
Black peppercorns
3
Fresh bay leaves
3
Dry chiles (i.e. japones), including seeds
3 Branches Fresh thyme
Pour the olive oil into a clean,
dry wine bottle, then add remaining ingredients. Cut 1/4-inch deep, V-shaped
channel the length of a wine cork and use it to cork the bottle. Let stand
in a cool, dark place for 2 to 3 weeks to let the oil become infused with
the flavors. Stored in a cool, dark place the oil will keep several months.
Makes 2 cups.
Uses: This is wonderful sprinkled
on almost any pizza, from traditional ones such as quatre fromage or nouveau
types such as goat cheese with scallops.
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HARISSA
(Red Hot Chili Paste)
There are many harissa recipes from all regions of the county. This one, from a Jewish home, is a good hot one, flavored with lemon juice and cuminseed.
1 cup
dried hot red chilies
water, cold
1 cup
garlic cloves
2 Tbsps
salt
corn oil, to cover
Break the dry chilies open and
shake out and discard the seeds. Soak the husks in cold water for 2 or
3 hours to soften, then drain. Soak the garlic cloves water for 1 hour.
Drain. Crack the cloves
lightly with the flat of a cleaver
and peel. Drain well. Grind the chilies and garlic cloves together
in a processor to produce a fairly coarse texture. Add the salt and
mix well. Put the paste in a jar and cover with oil, about 2 tablespoons.
Cover the jar tightly and refrigerate until ready to use. Makes about
1-1/2 cups harissa.
TO SERVE:
1 tsp
olive oil
1 Tbsp
lemon juice
few grains
ground cuminseeds
Put about 1 tablespoon of harissa
in a small plate. Surround the harissa with the oil. Sprinkle
the lemon juice over, with a pinch of cuminseed over all. Serve with any
kind of Tunisian food.
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Phal
Base
1 Recipe mild
curry base
2 ts Ground Black Pepper
4 ts Chilli powder
1 tb Chopped Chilli pickle
Chilli Sauce (any), to taste
(Optional)
Proceed with stages 1 and 2 of
mild curry base.
Add the extra ingredients above
and fry them in.
Carry on with stages 3 to 5.
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Real
Good Fried Chicken Coating Mix
10 cups flour
1/2 cup salt
1/2 cup accent (MSG)
2 tbsp black pepper
1 tbsp white pepper
3 tbsp oregano
1 tbsp garlic powder
1 tbsp thyme
1 tbsp paprika
1 tbsp cayenne
1-1/2 tbsp cumin
1 tbsp curry powder
1 tbsp chili powder
Mix together in a large zip loc
type bag and store in the freezer until needed. Dip chicken in egg/milk
mixture, coat with mix and then fry or bake.
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Yellow
Curry Paste
1 teaspoon cumin seeds
1 teaspoon coriander seeds
8 dried chilies
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves
1 tablespoon chopped lemon grass
2 tablespoons chopped shallots
1 tablespoon chopped garlic
1 tablespoon yellow curry powder
Place the cumin and coriander
seeds in a pan without adding any oil. Dry fry them, stirring, over medium
heat for 1-2 minutes until they are slightly browned, and give off a roasted
aroma.
Coarsely chop the chilies and
soak in water for 10 minutes. Drain. Pound all the ingredients together
to produce a fine paste which goes well with beef and pork.
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Shrimp
Paste Sambal (Sambal terasi)
2 tablespoons ground chilli
1 small onion
1 teaspoon shrimp Paste, lightly
grilled
Salt, to taste
Juice of half a lemon
Pound finely the chilli, onion
and shrimp paste with salt to taste. Add lemon juice and blend well. Place
in a bowl. This sambal is well known throughout the archipelago. However
I recommend it only for addicts. If you want to make Indonesian newcomers
feel at home, serve it with vegetables, plain boiled rice and with a grill.
Anchovy fillets, about 2 pieces, may be substituted for shrimp paste if
you wish.
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Herb
Shaker
Reach for this instead of the salt shaker.
1 Tbsp. ground cayenne pepper
1 Tbsp. garlic powder
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried parsley flakes
1 tsp. dried savory
1 tsp. ground mace
1 tsp. onion powder
1 tsp. freshly ground black
pepper
1 tsp. dried sage
1 tsp. dried marjoram
Combine all ingredients in a
jar. The mix can be stored, tightly covered, in a cool, dark place for
up to 6 months. Makes 1/4 cup.
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Yucatan
Mixed-Spice Paste
12 cloves garlic, unpeeled
2 tsp. dried oregano
1 tsp. black peppercorns (scant
1 1/2 tsp. ground)
1/4 tsp. allspice berries (generous
1/4 tsp. ground)
1/4 tsp. cloves (generous 1/4
tsp. ground)
1/4 tsp. cumin seeds (generous
1/4 tsp. ground)
1/2 tsp. salt
1 Tbsp. cider vinegar
I tsp. all-purpose white flour
Roast unpeeled garlic on a griddle
or a heavy skillet set over medium heat for about 15 minutes, turning frequently,
until blackened in spots and very soft inside. Remove, cool and slip off
skins.
If using whole spices, place
oregano, black pepper, allspice, cloves and cumin in a mortar or spice
grinder and pulverize thoroughly. Transfer to a small bowl and add salt.
If using ground spices, combine them with salt in a small bowl. Mince garlic
finely and sprinkle it with some of the spice
mixture. Use the back of a spoon
to work it back and forth, mashing it to a smooth paste. Add the garlic-spice
mixture to the remaining spices in the bowl, then work in vinegar and flour.
Scrape into a small jar, cover and let stand in the refrigerator for several
hours or preferably overnight before using. The paste will keep for several
weeks, refrigerated. Makes about 3 Tbsp.
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Start with CHRAIN (GRATED HORSERADISH)
1 3 to 4-in long
horseradish root
4 Tbsps
plain or cider vinegar
2 tsps
salt
1 tsp
sugar
2
beets, peeled and cooked (canned or fresh -- optional)
Peel the horseradish root.
Using the grating disk of a food processor or a hand grater, grate the
root. Some people stop here, they love it freshly grated with nothing
else added. But if you want to keep it for any length of time, put
it a bowl, add the vinegar, sugar, and salt and mix well. You now
have white horseradish. If you want the red variety, grate the beets and
stir them into the
white horseradish. Horseradish
will keep well in the refrigerator if you store it in a tightly covered
jar.
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Pumpkin
Pie Spice
4 ts Cinnamon
1 ts Ginger
1/2 ts Allspice
1/2 ts Nutmeg
1/2 ts Ground Cloves
Combine all of the ingredients,
mixing well. Store in an airtight
container in a cool dry place.
It will keep for several months.
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HAWAISH
(Spice Mix)
It is hawaish, the spice mix, that gives Yemen cooking its identity. All their spices are mixed proportionately and stored, to be easily measured out for recipes.
2 Tbsps
cuminseed, ground
1 Tbsp
pepper
1/2 tsp
coriander, ground
1 tsp
turmeric, ground
4 whole
cloves, broken up
4 pods
cardamom seeds
1/4 tsp
nutmeg, grated
2
bay leaves
Mix all of ingredients together.
Store in a glass jar with a tight cover. Keep the 2 bay leaves in
the mixture to keep the spices dry and clean. Do not include the
bay leaves when using the mixture.
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Raspberry
Vinegar
4
lb raspberries
2
cup vinegar
sugar
Mash the berries and add the
vinegar and let stand for 4 days. To each cup of liquid add one cup of
sugar. Bring to a boil and cook for 20 minutes. Strain and bottle.
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RECADO
DE ACHIOTE (ANNATTO SEED SEASONING)
This is the principal Yucatecan seasoning used to flavor meat roasted in a pit (pibil).
3 Tbsp
annatto seeds
5 cloves garlic,
whole
1 Tbsp
black peppercorns
<>
Simmer annatto seeds in a little
water for 10 minutes. Let stand overnight to soften seeds.
Drain. Combine seeds with garlic, peppercorns, oregano, and onion,
and grind to a fine consistency in an electric spice grinder or a mortar.
Store in a glass jar in the refrigerator.
To use, dissolve seasoning in
a little Seville (bitter) orange juice or vinegar or in a mixture of equal
amounts of orange and grapefruit juce. Makes about 1/2 cup.
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DRY
JERK SEASONING
1 T Onion flakes
1 T Onion powder
2 t Ground thyme
2 t Salt
1 t Ground allspice
1/4 t Ground nutmeg
1/4 t Ground cinnamon
2 t Sugar
1 t Black pepper
1 T Caynne pepper
2 t Dried chives or green
onions
Mix together all the ingredients.
Store in tightly closed jar for up to a month
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