THE INGREDIENTS:
3 tbsp fennel seeds
3 tbsp black peppercorns
3 tbsp kosher salt
THE METHOD:
Combine fennel seeds, peppercorns, and salt in a spice grinder and coarsely grind them. Store in sealed jar. Great on pork and chicken!
THE SOURCE:
Chi Spacca, By Nancy Silverton
THE INGREDIENTS:
6 Juniper berries
1 tsp fennel seeds
1 whole clove
1 tbsp finely chopped fresh rosemary
1 tbsp finely chopped fresh sage leaves
1 cup fine sea salt
1/2 tsp ground ginger
1/4 tsp ground cinnamon
THE METHOD:
Combine the juniper berries, fennel seeds, and clove in a mortar or spice grinder and finely grind them. If you’re using a spice grinder, transfer the spices to a small bowl. Add the rosemary, sage, salt, ginger and cinnamon to the mortar or bowl and stir to combine. Store in a glass jar.
THE SOURCE:
Chi Spacca, by Nancy Silverton
On many nights during the week a caesar salad (minus the croutons) with either a piece of grilled salmon or chicken is what I call dinner. I love anchovies and can never seem to get enough of them so I usually throw a few extra on my salad. This recipe comes from one of my favorite restaurants and is delicious. Getting the freshest lettuce is the most important part so visit the farmers market or grow your own.
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