RECIPES   (back)

MISCELANOUS
six spice (Spice grinder needed)
1TBS. mace
1TBS. ginger powder
1TBS. whole coriander
1 tsp. ground cinnamon
1 tsp. whole white peppercorns
6 whole cloves

red pepper broth
1 cup lobster stock
1 cup court bouillon
1 cup tomato water
3 red bell peppers seeds removed and cut into chunks
1 medium onion quartered
1/2 clove garlic, cleaned
1/2 bulb fennel, trimmed and quartered-reserve trimmings
1 orange
pinch of saffron 1 tsp. curry
1 bay leaf
1 tsp. paprika
olive oil, as needed

Court Bouillon
2 TBS olive oil
1 medium, onion large dice
fennel scrap
1 leek, cut and washed
1/4 bunch celery, cut and washed
1 whole clove garlic, cut in half
¨ö quart white wine
1 tsp white peppercorns
1 tsp Whole coriander
1 tsp Whole coriander

PREPARATION:
Toast all spices together in oven. Sweat onion. Then place all other
vegetables and continue to cook. Add wine and boil. Add 3 quarts of
water and all other ingredients in a stock pot and simmer for 20 minutes.
Cool and strain.