Joe, for your excess fennel seed, this Michael Chiarello mixture is great.

Here is the recipe Marilyn was referring to....REC: Toasted Fennel Spice

Michael uses this in many of his recipes. I also have a tin in my cabinet that I made up a while back.

Fennel Spice:
1 cup fennel seeds
3 tbsp coriander seeds
2 tbsp whole white peppercorns
3 tbsp kosher salt

Put the fennel, coriander and peppercorns in a sauté 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 or spice grinder 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.

 
Thanks, Marilyn and Judy. I've loved most of the Michael Chiarello's recipes I've tried

but does he have to say "caramelized" so often?

 
Oh...that's another one! Thanks judy! Here's his Toasted Spice Rub (sorry about the link)

(formatting was all kaflooey, so I've spaced it out)

Barbara in VA: Rec: Toasted Spice Rub
Posted: Jan 9, 2005 2:36 PM

Source: Michael Chiarello's Casual Cooking (I love this cookbook!)

Michael's Notes: I originally created a version of this spice mix for a chicken dish, but I also like to use it on lamb, shrimp, and fish. It's delicious stirred into rice and it transforms a pot of beans. I add a pinch to soups that need a lift and to scrambled eggs and omlets. Don't let the amount of chili powder put you off. California chili powder is almost sweet, not hot. It is not a blend of chilies and other seasonings, like the kind you would use in Texas-style chili. Instead, it is pure ground chilies. Taste your powder, and if it's hot, use less than the recipe indicates. Toasting releases the aromatic oils in spices, resulting in a more complex flavor.

1/4 C fennel seed
1 T coriander seed
1 T black peppercorns
1 1/2 t red pepper flakes
1/4 C pure California chili powder
2 T kosher salt
2 T ground cinnamon

Put the fenned seed, coriander seed and peppercorns in a small, heavy skillet over moderate heat. Watching carefully, toss the seeds frequently so they toast evenly.

When the fennel seed turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan.

Immediately turn the spice mixture out onto a plate to cool. Pour the cooled spices into a blender and add the chili powder, salt, and cinnamon. Blend until the spices are finely and evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, peppercorns and red pepper flakes.

Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in an airtight container away from light and heat, for up to 4 months, or freeze for up to 1 year. Enjoy!

 
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