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(Makes about 1-1/4 cups)
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt |
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Fennel Spice
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; or add a teaspoon to lentil soup. If you don't have time to make it, we do it for you, with our Fennel Spice Rub
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.
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The Mushroom Show |
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Quick Tip:
Use lots of seasoning because half of it falls off during the cooking process. |
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