Yield: 12 Servings
|½ cup||Mustard seed, yellow/white|
|1½ tablespoon||Cumin seed|
|1½ tablespoon||Coriander seed|
|1 tablespoon||Dried thyme leaves|
|¾ teaspoon||Cardamom seed, pods discarded|
|2 teaspoons||Fennel seed|
|2 teaspoons||Black peppercorns|
|2 teaspoons||Red pepper flakes, or less to taste|
From: January, 1995 Food Guide column by Jerry Anne DiVecchio This is a great ingredient. Whole seeds can keep their flavor for years, but once in liquid, they become soft and easy to chew, while retaining their individual integrty. Makes a great gift! The proportions don't need to be precise.
Substitute ground seeds if you have to. Store in a cool dark place.
USE to flavor the water to cook vegetables like artichokes. Just dump some seeds generously into the boiling water. Add to vegetable soup purees -- like carrot. Add to braised meats for roasts and stews, like Succulent Lamb Shanks (Sunset) see recipe.
PatH c/o McRecipe Dec 02 96
Posted to MC-Recipe Digest V1 #327 Recipe by: Sunset Magazine, Jan 1995 From: PATh <phannema@...>
Date: Mon, 02 Dec 1996 11:59:22 -0800