Hey Spice Girls/Guys- Help with Coriander Seed

[KValley]

I am giving a trial run tonight to a recipe that I'd like to make for Easter dinner "Crispy Saffron Noodle Cake" It calls for 12 coriander seeds, ground. There are no coriander seeds in this town. What would you guess 12 ground coriander seeds to be equivalent to of already ground coriander? I'm thinking about 1/4 tsp, but I don't recall that I've ever seen a coriander seed, so can't judge its size.

[memartha]

It's about the size of a mustard seed. I imagine 1/4 tsp. would be just right.

[KValley]

Merci, memartha! Off I go to the kitchen....

[laughsandlaughs]

I actually think coriander seeds would produce more than this. However, coriander is a mild spice. Put in a teaspoon and it won't overpower.

[Marsha]

Maybe we just grow things much bigger in Texas :^) but coriander here is much larger than a mustard seed - more like a peppercorn in size.

[sneezles]

OK so I may be a bit confused. Coriander is the seed, Cilantro is the plant (or leaf) so what is Cumin and/or cumin seed? All are members of the parsley family so is Cumin seed the same as Coriander seed?

[KValley]

I'm pretty sure that cumin seed and coriander seed are not the same- they have such different qualities- cumin seed is hot and bitter; coriander seed is pungent and nutty. But derived from the same family doesn't preclude them from having these different qualities... interesting question!!

Anyhow, just finished dinner. The Saffron Cakes were so pretty- golden yellow, great texture. My thinking was since it was a SPanish recipe, it would be great with roast ham, since Spaniards eat so much jamon. It will certainly look great next to a salmon-pink slice of ham.

The taste was pretty mild- which isn't unusual for Spanish dishes-but too mild for my liking. I think the ground coriander vs. coriander seed really may have made a difference. I used teaspoon as laughsandlaughs suggested- I'd used more and a touch of red pepper, as well.

I would like to make this for Easter dinner- it looks so elegant, I think it will travel well, and it was so simple (ingredients were saffron, butter, egg linguine, ground coriander seed, grated parmesan, salt)- coriander dilemma notwithstanding .

Any other suggestions for spicing it up a bit, without overpowering the delicate saffron would be most welcome!!

Gracias,

Julie



[This message has been edited by KValley (edited 04-11-2001).]

[SusanL]

Julie, would you be able to post this recipe, it sounds delicious!! A great side is always welcome!!

[KValley]

Hi SusanL- Here you are!:

Crispy Saffron Noodle Cake
Food & Wine May 2001

6 Servings

1/8 teaspoon saffron threads, finely crushed
1 teaspoon hot water
2 tablespoons unsalted butter
1 garlic clove, halved
1/3 cup freshly grated parmesan
1/2 pound egg linguine
12 coriander seeds, coarsely ground
Freshly ground pepper, Salt to taste
1. Preheat oven to 475. In a small bowl, mix saffron with the water and let stand for at least 10 minutes.
2. Melt the butter in a small saucepan. Add the saffron liquid, remove from the heat and let stand for 10 minutes.
3. Rub a 10 inch ovenproof nonstick skillet with the garlic. Brush the skillet with 1 teaspoon of the saffron butter. Sprinkle with 2 tablespoons of the Parmesan.
4. In a large pot of boiling salted water, cook the noodles until al dente. Drain and rinse; pat dry. Toss the noodles with the remaining saffron butter and season with the coriander and salt and pepper. Spread the noodles in the skillet, pressing lightly. Sprinkle with the remaining Parmesan and bake for 30 minutes, or until golden and crisp. Invert the noodle cake onto a work surface, cut into wedges and serve.

One serving Calories 206, Total fat 7.4 gm, Saturated Fat 3.9 gm

[Luiza]

KValley, whole coriander seeds are usually a component of pickling spice (depending on the blend, sometimes the main component). So if you can find pickling spice where you live, just pick out a few of the light brown pepercorn-sized seeds.

This is not much help with spicing up the recipe, but hopefully it will help you track down some coriander seeds the next time you need them.

Luiza

[This message has been edited by Luiza (edited 04-12-2001).]

[KValley]

Luiza what a great idea! I haven't given up and I was just on my way to the store (one last hit of the refresh button to see what I've missed this afternoon http://www.cookinglight.com/bbs/smile.gif

I will look in the canning section....

Julie

[This message has been edited by KValley (edited 04-12-2001).]