Thursday, February 18, 2016

Herb mixes

My favorite seasoning honestly is Salt. Salt is the Base for most savory cuisine and the catalyst for sweets. Sprinkle herbs and Seasoning, then salt plays the supporting role is every bite. When it's too much ... ruine. When it's just the right amount all the other flavors chin and grin, like they're doing all the work!
When I'm working with spices, I feel like a scientist so I experiment a lot :) .
Himalayan Pink Salt

*Fine Herbs
I have a little herb book that's old but not antique, I keep it because I love the dainty pictures, the recipes and remedies. I also love Mother Earth's Site...Chervil and tarragon.. Check it out and learn about how to use herbs and their benefits.
Suggested uses for this mix:

  • omelets and other eggs dishes. 
  • I love it for Steamed, Baked or Broiled Talapia...just a little splashed of lemon juice and a sprinkle of salt at the end. mmmm
Other dishes to use Chervil
  • green salad
  • steamed or boiled beets
  • beet salad
  • mashed, steamed, boiled, fried or baked potatoes or sweet potatoes
Mix Fine Herbs
1 tsp. chopped fresh chervil
1 tsp. chopped fresh tarragon
1 tsp. chopped fresh chives or scallions.
Mix together the ingredients add at the very end of cooking or if it's an uncooked dish just before serving.

My Bar-b-q seasoning spin on the Neely's
1 1/2 c. paprika (hot)
3/4 c. sugar or brown sugar or a mix of both
3 3/4 Tbsp. garlic powder or Garlic Salt

Mix the seasonings and store for 6 months. 
Makes 2 1/2 c.

Chile-thyme Spice Mix For seasoning potatoes and corn...I'm not sure where I gleaned this recipe from...if someone knows I'd love to post it with this entry, because it's just so good. It looks and sounds like something...Roger Mooking would whip up.
It's like the Old bay seasoning, only rustic/chunky. Almost Everyone Knows Old me it's the smell of Baltimore City Harbor. With the old Old Bay factory ... I worked there as a teen one summer, in the mail room. The Smell of Seasonings...I loved coming there everyday! One of my fondest memories.

Makes about 1/4 c.

2 dried chiles de arbol, stemmed
4 tsp. coarse sea salt
4 tsp. finely grated lemon zest
4 tsp. fresh thyme leaves

Chiles de arbol are available at better supermarkets and at Latin Markets
Pulse chiles in a spice grinder until coarsely ground. Transfer ground chiles to a small bowl and add salt. Scatter lemon zest on a 6x6 in. piece of parchment paper and microwave on high for 1 min. Add thyme to parchment and microwave until dry about 1 min. 30 sec.( time will vary). let cool and lightly crush zest and thyme; combine with ground chiles and salt.  Do ahead: Spice mix may be made a week ahead. Store in a airtight container at room temperture.

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