Toasted Caraway Salt Rub Recipes

TOASTED CARAWAY-SALT RUB

Toasted Caraway-Salt Rub image

When added either before or after cooking, this aromatic seasoning imparts deep flavor to lamb, beef, pork, or duck.

Provided by Melissa Hamilton

Yield Makes about 1/4 cup

Number Of Ingredients 4

Ingredients

2 tablespoons caraway seeds
1/2 teaspoon whole black peppercorns
1 tablespoon kosher salt
2 teaspoon Hungarian sweet paprika

Steps:

Toast caraway seeds in a small heavy dry skillet over medium heat, shaking skillet often, until fragrant, 1-2 minutes. Let cool. Finely grind seeds and whole black peppercorns in a spice mill; transfer to a small bowl. Stir in kosher salt and Hungarian sweet paprika. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

ROASTED CARAWAY POTATOES

Roasted Caraway Potatoes image

Make and share this Roasted Caraway Potatoes recipe from Food.com.

Provided by ratherbeswimmin

Categories Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

3 lbs new potatoes, unpeeled and quartered
2 small onions, sliced and separated into rings
1/4 cup olive oil
1 tablespoon caraway seed
1 1/2 teaspoons salt
1 teaspoon pepper

Steps:

Combine first 2 ingredients in a large heavy duty zip-top plastic bag.
Mix together remaining ingredients and pour into plastic bag.
Shake well to coat.
Place potato mixture in an ungreased 13x9 inch pan.
Bake at 400 degrees for 1 hour or until potatoes are tender, stirring occasionally.

CARAMELIZED ONION & ROASTED GARLIC BISQUE

Caramelized Onion & Roasted Garlic Bisque image

Make and share this Caramelized Onion & Roasted Garlic Bisque recipe from Food.com.

Provided by evelynathens

Categories Onions

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 large whole head of garlic
1 1/2 tablespoons olive oil
9 cups thinly sliced sweet onions
2 1/2 cups sliced leeks
1 teaspoon salt
1 teaspoon dried thyme
2 tablespoons flour
1/3 cup dry white wine
30 ounces chicken broth
2 cups milk
6 tablespoons sour cream
toasted caraway seed (optional)

Steps:

Preheat oven to 350°F.
Remove the papery outer skin from garlic, but do not peel or separate cloves.
Rub 1-1/2 tsps oil over garlic head; wrap in foil and bake for one hour.
Let cool ten minutes; separate cloves and squeeze to extract garlic pulp.
Set pulp aside.
Heat remaining oil in a pot over medium heat; add onions and leeks and cook for 30 minutes, stirring often.
Add 1/2 tsp salt and thyme; cook an additional 30 minutes or until onions are golden.
Stir in flour; add wine and broth and bring to a boil; reduce heat and simmer 30 minutes.
Add garlic pulp, remaining salt and milk to onion mixture.
Simmer 8 minutes or until thoroughly heated.
Place half of the mixture in the blender and process until smooth; pour into a soup tureen or another pot and repeat with second half of mixture.
Garnish with sour cream and toasted caraway seeds (optional).

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