Q Normally I do everything from scratch and it occurred to me that I could probably make my own spice blends instead of buying ready-made ones, and end up with better quality. Your ideas for different types would be a great sendoff.
A You and I are on the same wavelength. Recently I realized that I use certain combinations again and again, so to save time, I've been putting some combos together. These are the ones I've done so far; maybe some will work for you.
A good tip to remember: If you doubt how herbs or spices will taste together, put them on your tongue. You'll know instantly.
The best perk you get from doing your own spice blends is flavor -- nothing in a jar is going to surpass freshly ground spices (which means a coffee grinder is needed). Invest in a high-quality one; the payback is immeasurable.
How to store spice blends: Store all of these in sealed containers and put in a cool, dark place. Use them within a month or so for optimum flavor. Certainly halve the recipes if they're too much to use up quickly.
How to use spice blends: Sprinkle or rub them over any dish from soups to desserts. For instance, garam masala is delicious in a sweet custard, homemade ice cream, spice cookies and chocolate desserts.
French Four-Spice Blend is typically used in pâtés and sausages, but it also seasons seafood, poultry and many vegetable dishes. I like it in tomato soups. Like garam masala, this is excellent in gingerbread and spice-cookie recipes.
The Mideast-North African spice blend and the Mediterranean spice blend both work best with savory dishes -- the usual roasts and grills, but also in dishes with fruits either dried or fresh, like bass grilled with orange slices or lamb with raisins. For a different sort of effect, sprinkle them into the pan at the end of cooking.
Four-Chile Barbecue Rub needs no explanation -- except to say that sautéed with onion, garlic and canned beans, it gives you a dynamite main dish. In fact, sautéed with most vegetables, from potatoes to broccoli to chard, the rub lends an unexpected sweet/hot finish.
Today's recipes: I think of these blends as freeing us to improvise, and nothing you can buy will equal their freshly ground quality. Besides, they're good gifts to take along to parties (and lifesavers to have stashed in your pocket to spice up disappointing restaurant meals).
Lynne Rossetto Kasper hosts "The Splendid Table," Minnesota Public Radio's weekly show, www.splendidtable.org. Send questions to table@mpr.org.
