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Recipe by:
The Garden of Eating, by Rachel Albert-Matesz and Don Matesz, Planetary Press, 2004
Courtesy of Sustainable Table ® Ingredients:
¼ cup whole coriander seeds
¼ cup whole fennel seeds
2 tbsp. whole cumin seeds
1 tsp. whole shelled cardamom seeds
2 tsp. whole cloves
Directions:
1. Toast all ingredients in a dry medium skillet over moderate heat, stirring until fragrant, about 3 minutes. Cool on a plate.
2. Finely grind in a spice-dedicated coffee grinder or mortar and pestle. Pour into an airtight jar.
3. To use: Season sustainable steaks, chops, fish, or beef/pork roasts with coarsely ground black pepper and sea salt. Roll meat in a portion of spice mix, press firmly to coat evenly.
4. Allow seasoned meat to rest at room temperature for 15-30 minutes, or cover loosely with an unbleached parchment and refrigerate for up to 4 hours before roasting or sautéing.
5. Store spice mix at room temperature. Best if used within one month, but it will keep longer.
Recipe Number 91 added on 2006-10-19
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