Here, star anise, cardamom, dried chilies, fennel seed, cumin and Sichuan peppercorns provide sweetness, smoke, heat and striking complexity.
Celeriac is cousin to anise, carrots, parsley and parsnips, some of which are bred for their edible stalks and tops, others for their edible roots.
In this recipe, anise-flavored fennel and peppery arugula complement nutty Parmesan.
Here at last was a food similar to something I'd known back home in Vietnam bo kho, a beefy braise perfumed with star anise and zippy lemongrass.
Ms. Wong handed the restaurant's receptionist some fragrant anise hyssop.
WSJ: Tama Matsuoka Wong, a Gourmet Harvester in the Wilds of New Jersey | Creating
Brewed from a concoction of natural herbs, true absinthe includes three crucial elements: anise, fennel and Artemisia absinthium (grand wormwood, used as a remedy since the time of the ancient Egyptians).
Spanish tapas restaurant Coqueta is offering the Oracle Cocktail (209 Gin, house-made anise tonic, elderflower, lemon, hibiscus and a splash of San Francisco fog) and a Podium Paella, made with squid ink and scallops.
There's shelf upon shelf of neatly arranged apothecary jars, filled with spices from the far reaches of the globe vanilla from Madagascar, star anise from China, nutmeg from Grenada and cumin from Turkey and Pakistan.
That evening , the Lindens, their two sons and I feasted on a local version of the classic hong shao yu (red-cooked fish), fried until golden then braised in a soy-based sauce with fragrant seasonings like star anise, cinnamon and chili paste.
Cured in marble basins with salt to draw out water and protect against bacterial growth (herbs such as anise were added for flavor), they were put on bread and eaten as a rich source of energy for a day of hard labor.
Its flavor combines the licorice zing of fresh fennel seed and anise with citrus and honey notes, but here's where the real magic comes in: Fennel pollen acts not just as a flavoring agent but as a flavor booster, instantly beefing up a dish's umami that deep savoriness and intensity that chefs struggle mightily to develop.
Thus armed, tackling the recipe itself an elemental combination of confectioner's sugar, flour, eggs and anise oil is easy. (You may have most of the ingredients on hand already.) For leavening, purists prefer a pinch of hartshorn (aka baker's ammonia), which is traditional in Scandinavian baking and thought to produce a tender, fluffier crumb but conventional baking powder more than suffices.
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