I found these at Tauntons Fine Cooking from the link Margo posted. They have some really neat articles and recipes and food information, like when to press, chop or mince garlic. Didnt find Rick Bayless Mole Recipe online, tho. http://www.taunton.com/fc/index.htm This oil is spicy but not hot. Yields 1 cup. Prepare the spices -- Heat a heavy frying pan over medium heat. Toss all the spices together except the turmeric and put them in the hot pan. Dry-toast the spices, stirring them constantly for 10 min., or until they turn a few shades darker and begin to release their aromas. Transfer them to a bowl and let them cool completely. Add the turmeric and then grind all the spices to a fine powder in a spice mill, a clean coffee grinder, or a blender. Stir the spices in with the oil in a clean, dry container. Cover and let sit at room temperature for three days, or until the desired taste is reached. Stir or shake once a day. Strain through cheesecloth into a clean, dry bottle. (For details, see Two methods of infusion- Hot and cold.) Posted to CHILE-HEADS DIGEST V4 #125 by Judy Howle
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|Serving Size: 1 Serving (262g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2016 (98%)|
|Amt Per Serving||% DV|
|Total Fat 224g||299 %|
|Saturated Fat 16.7g||83 %|
|Monounsaturated Fat 141.3g|
|Polyunsanturated Fat 62.3g|
|Cholesterol 0mg||0 %|
|Sodium 31.9mg||1 %|
|Potassium 569.5mg||15 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 11.1g||45 %|
|Sugars, other 14.5g|
|Protein 5.5g||8 %|
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Calories per serving: 2067
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