Jordan Estate Tales - Volume 7, 2012 - 10

SPICES

BlEndIng ElEgant and ExotIC flavorS

We asked Chef
Knoll for a few
of his “go-to”
seasonings and
what his favorite
uses are for
each. Here are
his answers:

Marjoram
Often compared to oregano,
this more floral cousin to thyme
may be used fresh or dried
with great success. Marjoram
is a great addition to cioppino
or poultry preparations and
fantastic for seasoning wild
mushrooms. I also use both
fresh and dried marjoram in
braised dishes, such as osso
buco and veal cheeks, which are
Jordan favorites. Both floral and
herbaceous, marjoram accents
the blackberry fruit and subtle
spice flavors in Jordan Cabernet
Sauvignon.

n

othing defines a kitchen like
its collection of herbs, salts
and spices. our culinary staff’s
travels, studies and experiments
keep the Jordan spice rack in a
state of constant evolution.
A lifetime of exposure to the various
cultures and cuisines of the Pacific
Rim prepared Executive Chef Todd
Knoll for further experimentation
with exotic herbs, spices and
technique at Jordan. Raised in
Hawaii, his signature dishes reflect
not only his Hawaiian upbringing
but also a respect of local culinary
history and its relationship with
cuisine. While studying professional
cooking in San Francisco in the
1990s, Knoll quickly adopted the
curries of India and Pakistan,
spices and preserves of Asia and
the varied regional cuisines of
Latin America.

10

Saffron
A key ingredient in classic bouillabaisse
and pilafs, saffron possesses a beautiful
golden color and unmistakable, honeylike flavor. Saffron is the stigma of the
plant—long, thin, thread-like strands of
the flowering crocus. We purchase our
Indian saffron from artisanal purveyor,
Penzeys Spices. I only buy Kashmir
saffron, which is considered by most
cooks to be the finest example of this
unique spice. One of my favorite ways to
incorporate saffron into the Jordan menu
is by infusing it into ice cream bases.
There is no substitute for true threads
of saffron: avoid powdered options as
they are often adulterated, or mixed with
other extraneous items to mimic color
and texture. Spanish Coupe saffron is an
excellent substitution.

Coriander
We harvest the seeds from our
garden cilantro. Dried in the
sun, our coriander is toasted
and ground just prior to use.
The floral coriander works
well in marinades, curries,
infused finishing oils and citrus
reductions for both poultry and
seafood.

raspberry Salt
tomato Salt

goat rock Salt

Balinese Salt

http://www.penzeys.com/ http://www.jordanwinery.com/wines/cabernet_sauvignon http://www.jordanwinery.com/wines/cabernet_sauvignon http://www.jordanwinery.com/people/detail/10 http://www.jordanwinery.com/people/detail/10

Jordan Estate Tales - Volume 7, 2012

Table of Contents for the Digital Edition of Jordan Estate Tales - Volume 7, 2012