I got a mortar and pestle - what should I make?!
I am looking for recipies for spice grinds that I can make in my mortar and pestle. Meat rubs, pasta spices, you name it - I'm interested!
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13 Comments:
Before the days of food processors, pesto was made in a mortar and pestle. Some say its the only way, that grinding the nuts with the oil and garlic releases the flavors better than chopping does.
seyo at 3:10PM on 02/15/08
I use mine on occassion when I want release some aggression.
Things I like to take my agression out on:
garlic--most of the time I use a knife, but sometimes...
dried herbs and spices that need a little coaxing to release their flavor
grinding all-spice berries into a powder for jerk seasoning
cumin--toast the seeds, then grind with mortar and pestle.
I haven't done pesto because my mortar isn't that big--might hold a cup and a half to two--hmmm, might be big enough. A cup of pesto would be plenty. I'll have to try. How big is yours?
wookie at 3:37PM on 02/15/08
A beloved Khmer curry that I grew up with began with my mother making me pound fresh turmeric, garlic, lemongrass, and kaffir lime leaves together in a mortar and pestle.
I've seen Jamie Oliver make many Thai/Thai-inspired recipes this same way, so that might be one another place to start-- and the scent that comes from pounding all those fresh herbs and garlic together is amazing.
Narinda at 4:38PM on 02/15/08
I like using my m & p for making gremolata. I use garlic, lemon zest, parsley, kosher or sea salt, and peppercorns. I sometimes throw in other herbs to vary the flavor.
I also use it when making small batches of traditional and untraditional chimichurri.
http://gumbeauxkitchen.blogspot.com/2007/10/cilantro-jerk-chimichurri.html
GumbeauxGal at 4:56PM on 02/15/08
Make a good pesto sauce!
Hillary
Chew on That
Chew on That at 5:13PM on 02/15/08
My grandmother swore the only way to use garlic was by using a m & p. And it had to be wood. She was a fabulous cook.
From my own experience, you get more garlic flavor out of a clove if you pound it a bit. You also avoid those solid-y garlic chunks you sometimes get from too quick a chopping.
bitchincamero at 6:03PM on 02/15/08
How about making salmon gravlax? This Scandinavian cure of salmon uses herbs (dill, fennel, or thyme), salt, sugar, lemon slices or zest, vodka, and roughly cracked spice seeds. I like to use coriander, allspice, fennel seeds, black pepper, and/or anise seed. I have a Mexican m & p called a molcajete. It's perfectly suited for making (and serving) guacamole. Mash up the garlic with salt, followed by cilantro and onion and then avocado. A spritz of fresh lime juice and salt to taste and it's ready to serve right in the m & p.
Otabenga at 5:00PM on 02/16/08
I just started using mine to make salsas. It's such a revelation.
handtomouth at 8:05PM on 02/16/08
spice-rubbed salmon!
http://nujoikitchendiary.blogspot.com/2008/01/sugar-and-spice.html.
NuJoi at 11:52PM on 02/16/08
i have a {gasp} martha stewart for macy's cellar mortar and pestle. it was 20 bucks, is beautiful, and huge. i've been using it to crush garlic and to muddle saffron before adding it to challah.
cybercita at 1:56PM on 02/17/08
I love to use my to make a rub for pork....I throw in equal amounts of fennel seed, sea salt, peppercorns, garlic and maybe some rosemary if I'm in the mood...crush them all together good, and rub all over the roast. Have fun!
mepolo at 2:40PM on 02/17/08
I'd give a shout out for Thai curries (although I bought my M&P in a Vietnamese store in Europe two decades ago).
TikiPundit at 11:04AM on 02/18/08
In Puerto Rico, we use a PILON, which is a wooden version mortar and pestle, to make MOFONGOS. Mofongos are a fried green plantain pieces mashed in the pilon, with lots of olive oil, raw garlic and salt/pepper. you usually serve them like a little upsidedown cup, because they take the shape of the mortar... You can eat them like that as a side dish, or turn them over and fill them up with some stewed something with lots of sauce... Mmmmm!!!
Madelyn
KarmaFreeCooking
MadelynRodriguez at 5:38PM on 02/18/08