Gala´s Favorite Seasoning Blends

GALA'S FAVORITE SEASONING BLENDS

Combine all ingredients thoroughly and store in an airtight container. Except for the salt based seasonings, these can store easily in a cool dry place for up to six months.

Chinese Five Spice: Equal parts of anise, fennel, white pepper, cloves, and cinnamon (grind to a powder, for Oriental dishes)

Creole Seasoning: Salt is not a listed ingredient but this is a salt based seasoning blend, start with 2 tbsp and increase to what you prefer. 2 tablespoons each of onion powder, garlic powder, dried oregano leaves, dried sweet basil, 1 tablespoon each of dried thyme leaves, black pepper, white pepper, cayenne pepper, celery seed and
5 tablespoons sweet paprika

Garam Masala: Traditional Indian spice blend used like curry is a blend of equal parts of cardamom, black pepper, coriander, cumin, cloves, cinnamon, nutmeg

Gyro Seasoning: Equal parts of garlic powder, red pepper (paprika), oregano, cumin and basil - half parts of marjoram and parsley may be added if desired but are not 'purist'. It is important to add one part of freshly grated lemon zest when you are ready to prepare the gyro.

Herbs de Provence: Equal parts of thyme, tarragon, rosemary, basil and one half part lavender flowers

Middle Eastern Mediterranean Seasoning: Equal parts of oregano, sweet basil, rosemary, sage, marjoram, paprika, turmeric, cumin, 1/2 Part cayenne, and 1/4 part black pepper

Moroccan Seasonings:

Ras el Hanout, a 'warm' blend of 13 herbs: Equal parts of pepper, grains of paradise, lavender, thyme, rosemary, cumin, ginger, nutmeg, mace, cardamom, fenugreek, coriander and cinnamon

Ras el Hanout (simple version): 1.5 tsp black peppercorns, 1 tsp each powdered ginger, cumin, cinnamon and coriander, 1/4 tsp each powdered nutmeg and hot red pepper, 4 each cardamom seeds and cloves (pound to a powder in a mortar)

Smen: 1 lb unsalted butter, melted and clarified, sprinkled with 1 tbsp coarse salt and 1/4 tsp herbs de Provence, then strained to remove impurities. Keep in a sterilized jar to use when recipe calls for butter.

Harissa, a 'Fiery' condiment: Stem and seed 2 cups hot red peppers soak in hot water until soft, drain and crush with a mortar to a smooth paste. Crush 6 cloves of garlic with 4 tbsp coarse salt. Crush 6 tbsp coriander seeds with 4 tbsp cumin seeds until they are powdery.
Alternately blend peppers, garlic, seed powder and 8 to 10 Tbsp of
olive oil to form a smooth paste. It will keep indefinitely in a sealed jar in the refrigerator.

Old Bay Blend for fish and chicken: 2 tbsp bay leaf powder, 2.5 tsp celery salt, 1.5 tsp dry mustard, 1.5 tsp black pepper, 3/4 tsp ground nutmeg, 1/2 tsp each of ground cloves, ground ginger, paprika, and red peppers, 1/4 tsp each ground mace, ground cardamom, mace and/or ground ginger (all optional)

Savory Seasoning: 1 part marjoram, sweet basil and parsley with 1/2 part thyme and sage

Spiced Salt: 1 cup kosher salt, 1 tsp each of Chinese 5 spice powder, cinnamon, cloves, fennel seeds, star anise and cracked Szechuan peppercorn and black pepper. Stays fresh in an airtight container for up to two months.