Additions To Flavored Butter

Ingredients

• 1 stick (4 ounces) softened butter, preferably unsalted
• ½ cup toasted almonds, hazelnuts, pistachios, walnuts, or pecans, pulsed in a food processor until very finely ground
• ¼ cup black caviar and 1 tablespoon lemon juice
• Hide ingredients for 1 tablespoon Harissa I 1 1 tablespoon Harissa I (opens in new tab) 1 tablespoon Harissa I
  • 1 teaspoon caraway seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ¼ cup olive oil
  • 3 tablespoons sweet paprika
  • 2 teaspoons smoked hot paprika
  • 2 garlic cloves, minced or grated on a rasp grater
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • Olive oil

  Sub-recipe steps

  1. Toast in a small, dry skillet over medium heat, shaking the pan often to prevent burning, until very aromatic, 2 to 3 minutes: 1 teaspoon caraway seeds; 1 teaspoon coriander seeds; ½ teaspoon cumin seeds
  2. Transfer the seeds to a plate and let cool, then grind to a fine powder with a mortar and pestle or in a spice mill or coffee grinder. Transfer the ground spices to a small bowl and stir in: ¼ cup olive oil; 3 tablespoons sweet paprika; 2 teaspoons smoked hot paprika; 2 garlic cloves, minced or grated on a rasp grater; ¼ teaspoon cayenne pepper; ¼ teaspoon salt
  3. The harissa will be very thick and dry. To store, transfer the paste to a small jar and top with a thin film of: Olive oil
  4. It will keep, covered and refrigerated, for up to 3 months.
  5. About ¾ cup
  6. When the pungent heat of harissa is stretched and bulked up with roasted pepper and tomato, the result is more of a dipping sauce or spread.
  7. Prepare version I and transfer to a food processor. Add ½ cup drained jarred roasted red bell pepper and 1 canned whole tomato. Process until smooth.
• 6 anchovy fillets, minced, and ½ teaspoon lemon juice, or to taste
• Hide ingredients for Up to 3 garlic cloves, mashed to a paste, or cloves from 1 head black garlic, finely chopped, or from 1 head Roasted Garlic, mashed 1 Up to 3 garlic cloves, mashed to a paste, or cloves from 1 head black garlic, finely chopped, or from 1 head Roasted Garlic, mashed (opens in new tab) Up to 3 garlic cloves, mashed to a paste, or cloves from 1 head black garlic, finely chopped, or from 1 head Roasted Garlic, mashed
  • 4 large heads garlic
  • 2 tablespoons olive oil
  • Garlic cloves, unpeeled, excess skin removed

  Sub-recipe steps

  1. Preheat the oven to 400°F. To expose the cloves, cut the top third from: 4 large heads garlic
  2. Drizzle over the cut portions of the heads: 2 tablespoons olive oil
  3. Wrap each head tightly in foil, place in a baking dish, and bake until the garlic is soft and tender, about 45 minutes. Serve hot or at room temperature.
  4. QUICK PAN-ROASTED GARLIC CLOVES
  5. This method produces a firmer result with a toasty flavor. Pan-roasting is ideal for mellowing out garlic before using in salsas or uncooked table sauces like Habanero-Citrus Hot Sauce.
  6. Place in a heavy skillet over medium heat: Garlic cloves, unpeeled, excess skin removed
  7. Let the skin of the cloves blacken, and then turn them. Repeat until the cloves have charred spots on all sides, about 15 minutes. Transfer to a cutting board and let cool.
• ¼ to ½ cup minced fresh herbs (use the smaller amount for more pungent herbs like rosemary or tarragon)
• Finely grated zest of 1 orange or lemon and 1 tablespoon orange or lemon juice
• ¼ cup drained capers, finely chopped
• ¼ cup white miso
• Hide ingredients for 1 tablespoon curry powder or Garam Masala, or to taste 1 1 tablespoon curry powder or Garam Masala, or to taste (opens in new tab) 1 tablespoon curry powder or Garam Masala, or to taste
  • ¼ cup green or black cardamom pods
  • 1 tablespoon plus 1 teaspoon cardamom seeds
  • 2 tablespoons cumin or black cumin seeds
  • 2 tablespoons black peppercorns
  • Two 2 ½- to 3-inch cinnamon sticks, broken into shards
  • 1 tablespoon whole cloves
  • (2 mace blades)
  • 1 teaspoon grated or ground nutmeg
  • Two 2 ½- to 3-inch cinnamon sticks
  • ½ whole nutmeg
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 8 green cardamom pods
  • 1 teaspoon whole cloves
  • 1 teaspoon black peppercorns
  • 1 teaspoon fennel seeds
  • 2 teaspoons ground ginger
  • 2 bay leaves, crumbled

  Sub-recipe steps

  1. Place inside a thin, folded kitchen towel and smash with a rolling pin or a heavy skillet until lightly crushed: ¼ cup green or black cardamom pods
  2. Collect the cardamom seeds and discard the pods. Alternatively, use: 1 tablespoon plus 1 teaspoon cardamom seeds
  3. Combine the seeds in a spice grinder with: 2 tablespoons cumin or black cumin seeds; 2 tablespoons black peppercorns; Two 2 ½- to 3-inch cinnamon sticks, broken into shards; 1 tablespoon whole cloves; (2 mace blades); 1 teaspoon grated or ground nutmeg
  4. Grind the mixture to a powder. Store in an airtight container.
  5. About ⅓ cup
  6. This blend is heavier on warm spices: cinnamon, cloves, and ginger. Add ½ teaspoon or so to dishes like Chana Masala, Palak Paneer, or Spinach Pakoras.
  7. Place inside a thin, folded kitchen towel and crack into pieces with a rolling pin or a heavy skillet: Two 2 ½- to 3-inch cinnamon sticks; ½ whole nutmeg
  8. Place a large skillet over medium heat and add the cinnamon and nutmeg pieces along with: 2 tablespoons coriander seeds; 1 tablespoon cumin seeds; 8 green cardamom pods; 1 teaspoon whole cloves; 1 teaspoon black peppercorns; 1 teaspoon fennel seeds
  9. Toast, stirring frequently, until the spices are fragrant and browned. Transfer to a plate to cool completely. Fish out the cardamom pods, crack them open by pounding them under the side of a knife. Collect the seeds within, and discard the pods. Place the seeds in a spice grinder along with all the other toasted spices. Add: 2 teaspoons ground ginger; 2 bay leaves, crumbled
  10. Grind into a powder.
• Salt to taste