I found this salt at Whole Foods, listed under "Mediterranean Spice Blend". Its absolutely delicious and wonderful on roasted birds. It also works great to mix with butter for some lavender butter, or mix with the butter and add a little bit of orange honey for a slightly sweeter flavor. I use it to flavor popcorn (usually with olive oil or a little rosemary oil). I also use it on the Thanksgiving turkey and love it!
Ingredients
Sea salt
Rosemary, chopped
Lavender flowers
Garlic, chopped very fine and fried until golden brown
Freshly ground black pepper
Canola oil
Rosemary oil
Basil Oil
Fry the garlic in a combination of canola, Rosemary and Basil oil, until golden brown.
Add the chopped rosemary and fry for a few seconds.
Remove from heat and allow to cool.
Remove the garlic and chopped rosemary and lay on a paper towel to let any excess oil drain.
When completely dried, add the garlic and the rosemary to the other ingredients and mix well.
The salt stays intact for a few months.
Showing posts with label spices. Show all posts
Showing posts with label spices. Show all posts
Wednesday, November 16, 2011
Tuesday, October 11, 2011
Roasted Sichuan Peppercorns
I got this recipe from Susanna Foo's Chinese Cuisine.
Roasting peppercorns really brings out their natural flavor and spiciness. This method also adds a hint of smoky complexity to them. Another benefit is that the peppercorns become much softer, so you can easily crush them with a mortar and pestle.
Heat a wok until it is very hot, so you can almost see the heat rising from it. Add a whole bag of peppercorns. Reduce the heat to medium-low and give it a good shake every once and awhile (If you shake it continuously, some of the peppercorns will pop like popcorn, and you don't want that). Once a strong, intense aroma is released (about 15-20 minutes), turn off the heat. Now, they will generate some smoke, so it is best to keep the fan on, and the window open while you are doing this.
There will still be a lot of smoke in the wok after 20 minutes. I usually take the wok outside and open it up outside. Be careful, the smoke is quite pungent!
Let the peppercorns cool and store in a air tight jar. Ground the cool peppercorns as you need them (they will be significantly softer to crush and grind).
Roasting peppercorns really brings out their natural flavor and spiciness. This method also adds a hint of smoky complexity to them. Another benefit is that the peppercorns become much softer, so you can easily crush them with a mortar and pestle.
Heat a wok until it is very hot, so you can almost see the heat rising from it. Add a whole bag of peppercorns. Reduce the heat to medium-low and give it a good shake every once and awhile (If you shake it continuously, some of the peppercorns will pop like popcorn, and you don't want that). Once a strong, intense aroma is released (about 15-20 minutes), turn off the heat. Now, they will generate some smoke, so it is best to keep the fan on, and the window open while you are doing this.
There will still be a lot of smoke in the wok after 20 minutes. I usually take the wok outside and open it up outside. Be careful, the smoke is quite pungent!
Let the peppercorns cool and store in a air tight jar. Ground the cool peppercorns as you need them (they will be significantly softer to crush and grind).
Subscribe to:
Posts (Atom)