3 Tablespoons dried parsley
1 Tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
¼ teaspoon black pepper
¼ teaspoon red-pepper flakes
Directions:
Combine ingredients.
Mix.
Store in a tightly lidded jar.
Korean Spice
Instructions:
5 Tablespoons untoasted sesame seeds.
6 scallions (spring onions), dried
1 teaspoon rice vinegar
1 Tablespoon sugar
1 teaspoon NapaStyle® gray sea salt
1 garlic clove, crushed and dried
1 dried hot pepper, ground
Directions:
Toast sesame seeds. Preferably don’t buy them pre-toasted at the store; the taste difference between the one and the other is genuinely noticeable.
Cool.
Soak dried scallions and sesame seeds in the rice vinegar. Let dry.
Cut roots off scallions and refrigerate for anther recipe.
Grind dried scallion leaves.
Add ground scallion leaves to sugar, NapaStyle gray sea salt, garlic, and hot pepper.
Store in a tightly lidded jar.
Mediterranean Spice
Ingredients:
3 Tablespoons dried rosemary
2 Tablespoons ground cumin
2 Tablespoons ground coriander
1 Tablespoon dried oregano
2 teaspoons ground cinnamon
½ teaspoon NapaStyle® gray sea salt
Directions:
Combine all ingredients in a bowl.
Mix.
Store in tightly lidded jar.
Mexican Spice
Ingredients:
½ cup chili powder
¼ cup sweet paprika
1 Tablespoon ground cumin
1½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground dried chipotle chili pepper
2 teaspoons dried oregano leaves, ground
1 teaspoon NapaStyle® gray sea salt
Directions:
Combine ingredients.
Mix.
Store in tightly lidded jar.
Oriental Spice
Ingredients:
2 teaspoons Sichuan peppers
3 star anise
2 teaspoon fennel seeds
5 cloves, ground
1 teaspoon fresh ground cinnamon
1 teaspoon NapaStyle® gray sea salt
½ teaspoon white pepper
Directions
Combine ingredients.
Roast.
Cool.
Store in a tightly lidded jar.
Red-Pepper Flakes
These are hot, and so much better when hand-made.
Do not make the mistake of rubbing your eyes while crushing these peppers; the burn doesn’t go away without soaking your face in water for several hours.
Ingredients:
1 pound Cayenne peppers
Directions:
Crush peppers.
Finally chop crushed peppers (do not remove the seeds).
Put between two cooking screens and leave in a warm place.
Dry for several days.
Store in a tightly lidded jar.
Savory Salt
Ingredients:
1 Tablespoon black pepper
1 Tablespoon celery seeds, ground
1 Tablespoon onion salt
1½ teaspoons garlic salt
1½ teaspoons orange peel, ground
1½ teaspoons sugar
1 teaspoon NapaStyle® gray sea salt
½ teaspoon white pepper
½ teaspoon dill weed
½ teaspoon dried thyme, ground
¼ teaspoon dried lemon zest, ground
¼ teaspoon cayenne pepper
½ teaspoon celery salt
Directions:
Combine ingredients.
Mix.
Store in tightly lidded jar.
Vegetable Spice
Ingredients:
1½ teaspoon dried onion, ground
1½ teaspoon toasted sesame seeds, ground
1 teaspoon chives, dried, ground
1 teaspoon tarragon, dried, ground
1½ teaspoon mustard seed, ground
1½ teaspoon dill weed, dried and ground
1½ teaspoon dried red-pepper flakes, ground
1 teaspoon oregano, ground
Directions
Combine ingredients.
Mix.
Store in a tightly lidded jar.
GARNISHES
Garnishes are those yummy little dollops of extra gooeyness that we all view as “must-haves” on our foods. In America, since the advent of artificial dollops, they are often full of calories, but our garnish recipes are a blends of ingredients intended to accent flavor
NOTE: A “dollop” is no more than one Tablespoon; think petit in size but grand in flavor.
Almond Crème
This is a pretty speckled red and green and is a wonderful garnish during holidays. Also, it’s a nice finish on crème soups.
Ingredients:
10 Tablespoons unsalted butter, room temperature
6 Tablespoons sugar
2 large egg yolks
2 Tablespoons softened crème cheese
1 teaspoon almond extract
¼ teaspoon vanilla extract
¼ teaspoon nutmeg
¼ teaspoon finely chopped parsley
¼