That said.... Here’s to the enjoyment of inventive gourmet cooking...good eating...sublime drinking...and the enjoyment of good conversation and bonhomie with equally adventuresome friends and family.
SEASONINGS
Good foodies prep their seasoning closet with spices and seasonings in advance of cooking certain recipes.
Having a nice grouping of different flavorings on hand reduces the need to do guess work, later, when a specific flavor is needed. Besides a filled-to-the-brim cabinet of usable spices impresses the heck out of people who stop by for dinner. Sometimes, when we’re feeling particularly mischievous, we ask a guest to please fetch us the salt and pepper shakers, just so they can take a look at our impressive spice cabinets.
Don’t forget, “basic drying” means a warm dry place and a cover of cheesecloth as a way for air to circulate around the ingredients. A poor man’s drying screen consists of two wire sieves stacked one inside the other.
Here are some easy shortcuts for getting your cupboard adequately stocked with necessary seasoning required for the recipes in our book.
Arabian Spice
Ingredients:
⅓ cup white pepper (freshly ground is best)
⅓ cup ground coriander
¼ cup ground cinnamon
¼ cup ground cloves
½ cup ground cumin
3 Tablespoons ground cardamom
¼ cup ground nutmeg
½ cup paprika (or part cayenne, depending on taste)
¼ cup turmeric
1 Tablespoon ground ginger
1 Tablespoon allspice
1 Tablespoon broken bay leaf, ground
1 Tablespoon dried and ground dates
¼ cup dried limes, peel remove seeds, grind
Directions:
Combine ingredients.
Roast in a dry sauté pan.
Cool.
Store in tightly lidded jar.
Cajun Spice
Ingredients:
1 teaspoon fennel seeds, ground
1 teaspoon cumin seeds, ground
1 teaspoon mustard seeds, ground
2 teaspoons NapaStyle® gray sea salt
2 teaspoons dried and ground garlic clove
2½ teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon dried and ground onion
1 teaspoon cayenne pepper
1¼ teaspoons dried oregano
1¼ teaspoons dried thyme
½ teaspoon red pepper (medium hot)
½ teaspoon ginger
½ teaspoon ground clove
¼ teaspoon ground sage
Directions:
Combine ingredients.
Mix.
Store in tightly lidded jar.
Curry Spice
Ingredients:
4 Tablespoons coriander seeds
2 Tablespoons cumin seeds
2 Tablespoons black peppercorns
2 teaspoons mustard seeds
2 dried hot chili peppers
1 teaspoon ground ginger
1 teaspoon ground turmeric
Directions:
Combine the whole seeds in a dry skillet and roast over moderate heat until lightly browned.
Cool.
Grind roasted seeds with remaining chili peppers.
Add remaining ingredients.
Keep refrigerated in a tightly lidded jar.
English Spice
Although this spice blend is mostly used for baking, we also use it with pork or chicken.
Ingredients:
½ teaspoon cinnamon
1 Tablespoon allspice
1 Tablespoon coriander seeds
2 teaspoons ground cloves
2 teaspoon ground mace
2 teaspoon freshly grated nutmeg
2 teaspoon ground ginger
Directions:
Combine ingredients.
Mix.
Store in tightly lidded jar.
Hawaiian Spice
Ingredients:
2 Tablespoons fennel seeds
2 Tablespoons cloves
2 Tablespoons cinnamon
2 Tablespoons white pepper
2 Tablespoons ginger
4 Tablespoons dried pineapple, ground
2 teaspoons dried parsley, ground
2 teaspoons dried onion, ground
2 teaspoons allspice
Directions:
Combine all ingredients.
Mix.
Store in tightly lidded jar.
Indian Spice (India)
This is a catch-all spice mix, good for most savory dishes.
Ingredients:
1 Tablespoon salt
1 Tablespoon ground ginger
1 Tablespoon ground saffron
1 Tablespoon ground onion
1 Tablespoon ground garlic
1 Tablespoon ground nutmeg
1 Tablespoon ground cloves
1 Tablespoon ground cilantro
1 Tablespoon ground black pepper
1 Tablespoon ground cumin
1 Tablespoon ground mustard Seed
1 Tablespoon ground asafetida (hing)
1 Tablespoon ground cayenne
1 Tablespoon ground star anise
1 Tablespoon ground fenugreek seeds
1 Tablespoon ground coriander
1 Tablespoon ground chilies
Directions
Combine ingredients.
Mix.
Store in tightly lidded jar.
Italian Spice
Ingredients:
3