Saturday, September 13, 2008

Spice Blends Recipes

I usually take an afternoon and make a few pints of our favorites.
Our personal favorites is the Herbes De Provence & Montreal Steak Seasoning
It is worth the time and all of the extra work, plus it is a real time saver and a busy night.

Moroccan Spice Blend
6 T minced garlic dried
4 T ground cumin
4 T ground ginger
4 T kolsher salt
4 T ground black pepper
2 T ground cinnamon
2 T ground coriander
2 T ground cayenne
2 T ground allspice
1 T ground cloves

Montreal Steak Seasoning
1/2 cup coarse salt
6 tablespoons black pepper
2 tablespoons dehydrated onion
3 tablespoons dehydrated garlic
3 tablespoons crushed red pepper
2 tablespoons dried thyme
4 tablespoons dried rosemary
3 tablespoons dried fennel

Mix together and store in a shaker.

Garam Masala
25 green cardamom pods
1/2 cup whole black peppercorn
1/3 cup cumin seed
1/4 cup coriander seed
3 cinnamon sticks
12 whole cloves
1 tablespoon tumeric powder
1 teaspoon ginger powder
4 dried red chili pods-or to taste

Dry roast all whole spices (do not put in powders) in a large, dry skillet in a well-ventilated area. They should be toasty, but not black and burned in places. Set aside and let cool. Add powdered spices. Grind in a spice grinder, and store in a tightly covered glass jar till needed.

Note: If cinnamon sticks are hard for your grinder to pulverize, use 1/2 teaspoon good quality cinnamon powder, or start off with the small chips they sell for the teeny plastic grinders used for coffee.

Curry Powder-Punjab
1/4 cup coriander seeds
1 tbsp anise seed -- whole
1 tbsp cumin -- whole
1 tbsp black mustard -- whole
1 tsp fenugreek -- whole
1 tbsp black pepper -- whole
1 tbsp cardamom pods
a piece of cinnamon 2 dried red chilis
2 tbsp ground ginger 2 tbsp ground turmeric
1 tbsp cardamom pods

Dry roast all the whole spices for about 5 minutes. Cool, then grind and blend with the ginger and turmeric. In an airtight jar, the powder will keep for 3-4 months.

You can add or subtract chili peppers or cayenne pepper to achieve the desired level of "heat".

Curry Powder-Hyderabad
20 Green cardamon pods
2 Cinnamon sticks - broken into pieces
5 Bay leaves
1/2 t Cloves
1/4 t Grated nutmeg
2 tb Aniseed
1 t Black peppercorns
5 Dried red chilies
10 Dried curry leaves
6 tb Coriander seeds
3 tb Cumin seeds
3 tb Turmeric
1 tb Fenugreek seeds
2 tb Black mustard seeds

Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder.

Store in an airtight container for up to 6 months.

Ethiopian Herb Mix (berbere)

2 ts Whole cumin seeds
4 Whole cloves
3/4 ts Black cardamom seeds
1/2 t Whole black peppercorns
1/4 t Whole allspice
1 t Fenugreek seeds
1/2 t Whole coriander seeds
10 sm Dried red chilies
1/2 t Grated ginger
1/4 t Turmeric
1 t Salt
2 1/2 tb Sweet Hungarian paprika
1/8 t Cinnamon
1/8 t 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.

Emeril's Creole Seasoning
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme

Combine all ingredients thoroughly.

Five-spice Powder
2 Tablespoons whole black peppercorns
36 Cloves/
Whole Cinnamon Sticks/12 Inches Total
2 Tablespoons fennel seed
12 Star Anise/Whole Put spices together into a blender and pulverize into a powder.

Store in a cool place in an air-tight container.

Herbes De Provence
3 tb Dried marjoram
3 tb Dried thyme
1 tb Dried summer savory
1 tb Dried sweet basil
1/2 t Dried rosemary -- crumbled
1/2 t Crushed sage
1/2 t Fennel seeds
1/2 t. Lavender buds

Combine herbs, mixing well. Pack into an airtight jar (will stay fresh 4 months). Makes 4 ounces. *This recipe dates back to the 1800's.*


nashbabe said...

I am really glad to see these, a couple of these will be extra groovy around here.

Botanical Bath said...

The H de P is great on roasted whole chicken or chicken breasts on the grill. Oh it is also great on fish, but not robust enough for beef or pork.

The steak seasoning I cut the salt down from its origin (Celene) and I take half and grind it extra fine. It has replaced salt in our houe and I sprinkle it in cucumber slices, baby carrots and burgers.