Refilling small spice jars
lpinkmountain
9 years ago
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malna
9 years agoruthanna_gw
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Spice Rack Challenge - Fennel
Comments (15)this spice mix is very good and flavorful and we love it on pork or chicken. Fennel Spice Michael Chiarello This is my favorite spice mixture. There is almost nothing it doesn't taste good on or in. Use it to make spice-encrusted pork ribs, chops, or tenderloin; veal chops; chicken breasts; duck; beef; liver; or eggplant. Ingredients (Makes about 1-1/4 cups) 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons kosher salt Directions Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. Grilled Chicken with Grilled Mushroom Vinaigrette This makes a delicious, easy, one-dish supper. You can use whatever wild mushroom you like, or try dried mushrooms when mushroom season is over. And if you don't want to light the grill, this can be done on the stovetop or under the broiler. Ingredients (Serves 4) 4 thick slices bread, cut from a good, crusty loaf Extra virgin olive oil for brushing on bread, plus 1/2 to 3/4 cup Salt and freshly ground pepper 4 boneless chicken breast halves, skin on About 2 tablespoons Fennel Spice (see basics recipes) 1 pound mixed fresh mushrooms such as shiitake, morel, chanterelle, and domestic 2 teaspoons finely chopped fresh thyme 1 tablespoon minced garlic 1 tablespoon minced shallot 2 tablespoons sherry vinegar 2 tablespoons finely chopped fresh flat-leaf parsley Directions Brush the bread on both sides with olive oil and season with salt and pepper. Place on a baking sheet and set aside. Coat the chicken well with the Fennel Spice and set aside until ready to cook. Prepare the grill and place the bread on the grill, away from direct heat, and grill on both sides until brown and crispy on the outside but still soft within, about 5 minutes. Leave the mushrooms whole, and toss in a bowl with 1/2 cup of the olive oil, 1 teaspoon of the thyme, the garlic, and salt and pepper to taste. Immediately grill the mushrooms (be careful not to allow the flames to flare up and burn the mushrooms), turning at least once, until browned and cooked through, about 5 minutes. As the mushrooms are done, return them to the marinade in the bowl. Let cool, finely chop, and return to the marinade. Add the shallot, vinegar, parsley, the remaining 1 teaspoon thyme, and salt and pepper to taste, to the mushrooms. Toss well and add the remaining 1/4 cup olive oil, if necessary, for balance. Toss well again. (The mushroom vinaigrette may be made a day ahead, covered, and refrigerated, and then returned to room temperature before serving.) When the coals have burned down to a medium fire, place the chicken, skin side down, on the grill and cook until browned, about 2 minutes. Turn over, move to the edge of the grill away from direct heat, and continue to cook until opaque throughout, about 7 minutes. Remove to a plate. Place a grilled bread slice on each of 4 plates. Slice the chicken breasts crosswise and arrange on top of the bread. Pour any accumulated chicken juices into the mushrooms and stir. Spoon the mushrooms over and alongside the chicken. and some notes from forum friends--i just love the salad and bought fresh mushrooms and a bubl of fennel last night so we could have it this weekend: Dances I first tried it raw in a salad vinagrette. Very good, surprizingly pleasant. The licorice is more in the aroma than the flavour, and the texture is not crisp but more fibery but not unpleasant. I ate it in salad for the whole week, I couldn't get enough of it. A grating of fresh parmesan cheese, and wowee! Then I decided to try some sauteed with garlic. I sliced a garlic clove and sliced the fennel. Added it to a bit of melted margarine on low heat, grind of salt and pepper. I sauteed until the fennel was tender and the garlic browned but not burned. If you want a taste sensation so complex and wonderful it almost makes you faint, take a bit of garlic and a bit of fennel on your fork. Gracious! Not so licorice when cooked, I can't even explain the savory flavour. It's like tasting every single fall vegetable at the same time along with celery and garlic and onion. I am DEFINITELY going to add this to my next roasting pan! Well, at least the next roast I don't want DH and DD to eat ;). Dances, my first experiences eating fresh fennel was similar--I couldn't get enough! I will try your sauted fennel with garlic. I made Alice Waters' (Chez Panisse) simple recipe for Shaved Fennel, Mushroom, and Parmesan Salad (see link below). I ate almost the entire salad. Only difference is I sauteed the mushrooms as I don't like them raw. Basically, the recipe/method is: 1. Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. 2. Assemble the salad in layers on a large platter or on individual salad plates. 3. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with fruity olive oil, salt and pepper. 4. Then make a layer of the mushrooms, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with olive oil, salt and pepper. 5. Grate or cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the salad. Drizzle with olive oil. Serve immediately. * Other options are artichokes and balsamic vinegar. MQ...See MoreSources of spice jars & spices on-line?
Comments (12)Savory Spice Shop is one of my favorites. They are based in Colorado and the spices are fresh and they carry so many different types. I have a local Penzeys and I find the quality of Savory Spice Shop better and fresher. I use metal tins and I purchased mine from Muji at MOMA in NYC but they no longer make them. I have seen similar ones online. They are airtight and can be reused easily. Good luck! Here is a link that might be useful: Savory Spice Shop...See MoreWhat do you guys think of these jars for spice storage?
Comments (14)Since you've seen my spice drawer, that is a 24 inch frameless drawer. I have one for spices and one next to it for utensils. Having my spice drawer meant having a utensil crock on the counter for the other utensils. Anyway, that drawer holds about 110 jars and that the round ones. They allow me to get my fingers in between the tops. The narrower top on the Victorian jars should also. Mine are 2.25 inches wide while the Victorian are 2 inches. I don't know the width of your drawer, but you would get more of the Victorian in the same space as mine. That's a lot of spice jars. Have you figured out how many you can fit or how many you need? I know some folks balk at the idea of buying matching jars or having to set them all up, but the ease of use over the years has been well worth it. I also bought a Brother label maker with laminated tape for the tops. It was a good excuse for an upgrade -- and they seem to go on half price sale fairly often. The laminated tape keeps them cleaner than regular labels or paper tape. I've been using these for close to 8 years now and I'll never go back. I know that drawers are tough to give up, but when you think about how much cabinet or pantry space you free up, it's a lot easier. I would stay with a top drawer if at all possible -- the jars are right there at your fingertips when you need them. I was supposed to have a 4 drawer stack where I would up with a 3, so I looked at adding a roll-out tray inside the top of that middle drawer. I haven't done it, but that could be an option for you in terms of getting some of the organization you might like in the deeper drawers....See Moreare all Spice Island brand spices use msg etc?
Comments (22)Curry powder is really a European (British) invention. One derivation of the word itself is from medieval English 'cury', meaning to cook. 'Curry' or curry powder as such did not exist in India but they did use a similar spice mix combination - garam masala. Garam masala just omits any chilis or peppers that gives curry powder its heat. This was a feature favored by the early explorers and European colonists, probably to disguise the taste of less than fresh meat. Curry, as westerners know it, is not found in India and is not served in traditional Indian restaurants.....about as close as you would get with authentic Indian cuisine is korma And just like there is no single style of BBQ (sorry, Dan), there is no single recipe for garam masala (or curry powder for that matter). Individual areas or regions have their own combination of spices that are unique to them, just as various areas of the US have their own BBQ methodology. But I doubt you will find recipes for either garam masala or curry powder in any form that include MSG....See Moreteresa_nc7
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