October 1st, 2017

Zingerman's Épices de Cru Spice of the Month Recipe

A mezze is an assortment or spread of small dishes. Mr. Dionysios’ Wild Herb Blend (A fragrant blend of wild herbs that grow in the mountains of Chios, Greece similar to Herbs de Provence) is a perfect match for warm goat cheese. Serve this combination as an appetizer or cocktail style with other mezzes.

Recipe courtesy of Épices de Cru

Ingredients:

  • 9 oz log goat cheese or feta
  • ½ cup Olive Oil
  • 1 pinch Isot Kurdish Pepper
  • 2 tsp Dionysios Wild Herb Blend
  • 1 clove garlic, thinly sliced
  • 12 grape tomatoes
Method:

  1. Preheat the oven to 350°F.
  2. Cut cheese into ½ -inch slices.
  3. In an ovenproof dish, arrange the slices of goat cheese. Add the remaining ingredients.
  4. Cook for 13 to 15 minutes until the cheese is hot and soft.
  5. Serve with really great bread––Zingerman’s Bakehouse Paesano or Rustic Italian would be phenomenal!

August 1st, 2017

Zingerman's Spice of the Month RecipeRecipe courtesy of Épices de Cru

Ingredients:

  • 3 small cucumbers
  • 2 garlic cloves, sliced
  • ½ inch ginger, julienned
  • 3 Tbsp regular soy sauce
  • 3 Tbsp balsamic vinegar or rice vinegar
  • 2 tsp sugar
  • 1 tsp roasted sesame oil
  • ¼ cup roasted peanuts, chopped –or– 2 tbsp grilled sesame seeds
  • 2 green onion, julienned
  • 2 tsp Yunnan spices
Method:

  1. Partially peel and cut the cucumbers into bite-sized chunks.
  2. Arrange them on a plate.
  3. Layer the ingredients, one at a time on top of the cucumbers and serve.

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July 1st, 2017

Zingerman's Spice Recipe of the Month

A wonderful, nourishing salad that’s actually better when prepared ahead of time. Since the Tlatelolco Rub already has a little salt (as do canned chickpeas, if that’s what you use) and is pretty hot, taste and adjust according to taste.

Recipe courtesy of Épices de Cru

Ingredients:

  • 3 cups chickpeas, cooked
  • 1 Tbsp Tlatelolco Rub
  • 2 cloves garlic, minced
  • 4 green onions, minced
  • 3 Tbsp red wine vinegar
  • 6 Tbsp olive oil
  • 1 tomato, diced fine
  • ¼ cup parsley, chopped
  • ¼ cup fresh coriander, chopped
  • 1 Tbsp Tlatelolco Rub
  • Salt to taste
Method:

  1. Rinse the chick peas well under running water, drain, and set aside.
  2. In a salad bowl, add Tlatelolco Rub, garlic, onion, and vinegar. Mix well and let stand 2-3 minutes.
  3. Add the olive oil, tomato, and chopped herbs. Blend well, then add the chickpeas. Let stand at least 15 minutes
  4. Taste and add salt, oil, or vinegar if needed.

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June 1st, 2017

Maple BBQ Salmon

A delicious, nutritious quick meal. Just add some sides and you’re ready to rock!
Recipe courtesy of Épices de Cru

Ingredients:

  • 4 x 6 oz pieces of salmon, skin on
  • 2 Tbsp Staff BBQ, ground
  • 3 Tbsp maple syrup
  • 3 Tbsp soy sauce
Method:

  1. Mix the spices, maple syrup and soy sauce together in a medium size bowl.
  2. Marinate the salmon in the preparation for 15 minutes.
  3. Grill on high heat for 3-4 minutes on one side and then 2 minutes on the other.
  4. Serve with any fixins of your choosing.

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May 1st, 2017

Menemen Egg & Vegetable Ragout
This simple fast recipe should be spicy. If you don’t like uncooked eggs, boil them in the vegetable ragout. This dish is easy to make for a large gathering. Just put the ragout in small bowls, break the egg on top and put in the oven for a few minutes.
Recipe courtesy of Épices de Cru

Ingredients:

  • 1 onion, chopped
  • 1 Hungarian sweet chilli or ½ green pepper
  • 2 Tbsp clarified butter or a mix of olive oil and butter
  • 2 tomatoes, chopped
  • 2 Tbsp Aleppo pepper or Spanish Paprika Flakes or 2 Tbsp Turkish hot pepper paste
  • Salt to taste
  • ½ tsp black pepper, ground
  • 2 eggs
  • 2 oz Turkish cheese (beyaz peynir) or Greek feta cheese
  • Aleppo pepper to taste
Haydari (yogurt and garlic sauce):

  • 1 cup plain yogurt
  • 1 clove of garlic
  • 2 Tbsp dried mint
  • ¼ tsp salt
Method:

  1. Melt the clarified butter and stir fry onion and chili in a small casserole until they begin to color
  2. Add tomatoes, Aleppo pepper, salt and pepper
  3. Cook until the sauce thickens.
  4. Make two small hollows in the sauce and break an egg into each.
    Cover and cook over low heat until eggs are poached (4 minutes).
  5. Garnish with cheese, Haydari and a few flakes of Aleppo pepper. Serve with bread.

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April 1st, 2017

Black Curry Pork
Black curry is a typical blend in Sri Lankan cuisine. Select spices are lightly grilled and served with basmati rice and grated coconut. A very aromatic curry.
Recipe courtesy of Épices de Cru

Ingredients:

  • 2 lbs pork shoulder, cut in cubes
  • 13½ oz coconut milk
  • 3 pieces pre-soaked goraka or ¼ cup vinegar
  • 3 cloves garlic, chopped
  • 1 inch ginger, chopped
  • 2 fresh peppers, chopped
  • 2 Tbsp sugar
  • 4 inches lemongrass
  • 1 glass Scotch whisky
Ground spices:

  • salt & Reshampatti pepper to taste
  • 1 Tbsp black pepper
  • 4 Tbsp Sri Lankan black curry
  • 4 buds cardamom
Finishing Ingredients:

  • 12 curry leaves (optional)
  • 3 inches pandan (optional)
  • 4 Tbsp vegetable oil
  • 3 large onions, sliced
Method:

  1. In a saucepan, place the pork with the goraka, garlic, shallots, ginger, chopped pepper, sugar, lemongrass, coconut milk, ground spices and a little salt. Cover with water.
  2. Bring to a boil and let simmer 45 minutes. Add the Scotch.
  3. Meanwhile, in a pan heat the oil and add the curry leaves and the pandan. Let sizzle a few seconds. Add onions and cook for another 15 minutes, or until caramelized. Set aside.
  4. When meat is tender, add onion mixture. Simmer for 10 minutes.
  5. Serve with steamed rice.

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March 1st, 2017

Green Beans dish
A simple green bean dish that has a delightful aroma and little bite. Serve hot or at room temperature.
Recipe courtesy of Épices de Cru

Ingredients:

  • 4 Tbsp olive oil or coconut oil
  • 6 Tbsp tomato paste
  • 3 cups green beans, cooked
  • ½ tsp Aleppo Seven or Spice Garam Masala
  • 1 Tbsp Aleppo pepper
  • 3 cloves garlic, chopped
  • 2 Tbsp wine vinegar or lemon juice
  • 1 cup parsley or cilantro
  • salt & Reshampatti pepper to taste
Method:

  1. Put olive oil and tomato paste in a pot and heat on medium-low.
  2. Sauté 3 minutes, stirring constantly.
  3. Meanwhile, chop green beans into 2-inch sections.
  4. Once the oil is red, add ¼ cup water, spices, green beans and garlic to the pot.
  5. Stir well and simmer for 5 minutes.
  6. Add salt, vinegar and ¾ of the parsley. Cook 2-3 minutes more.
  7. Garnish with remaining parsley.

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February 1st, 2017

Cucumber, carrot and daikon salad
A little salad or condiment that’s quick and goes great with meat or grilled fish.
Recipe courtesy of Épices de Cru

Ingredients:

  • 2 medium carrots
  • 1piece of daikon radish, about 6-inches
  • 1 small English cucumber
  • 1 Tbspsea salt
  • 4 Tbspsesame seeds, toasted
  • 6scallions, minced
  • 1clove garlic, chopped
  • ½ cuprice vinegar
  • 3 Tbspsesame oil
  • 1 Tbspmaple syrup (opt.)
  • 3 tsp Korean pepper or Aleppo pepper
Method:

  1. Peel carrots and daikon. Slice into ¼-inch rounds.
  2. Cube cucumber.
  3. Place in a salad bowl. Add salt and massage for about 1 minute to tenderize the vegetables.
  4. Let stand 15 minutes. Discard the juice that collects at the bottom of the bowl.
  5. Add remaining ingredients and stir well. Let stand at least 10 minutes or longer.
  6. This salad lasts a few days in the fridge, and makes a great condiment.

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January 1st, 2017

masala-mo-poro_WEB

Simple, delicious and ready in less than 5 minutes! Alongside a small salad, this omelette makes a perfect brunch or light meal.
Recipe courtesy of Épices de Cru

Ingredients:

  • ½ tsp cumin, coarsely ground
  • 2 eggs
  • 3 Tbsp onion, chopped
  • 1 small tomato, chopped
  • 1 green chili, chopped
  • 3 Tbsp cilantro, chopped
  • ¼ tsp turmeric, ground
  • 1 tsp ghee or vegetable oil and butter
  • salt and pepper to taste
Method:

  1. Place all ingredients, except ghee, in a bowl.
  2. Place an anti-adhesive, 10 inch pan on high heat. Once the pan is hot, add the ghee.
  3. Vigorously beat eggs and vegetables for 15 seconds. Pour the blend into the pan. Mix using a spatula for a few seconds to seize the eggs. Spread the ingredients evenly in the pan to make the omelet.
  4. Using your hand sprinkle a few drops of water on the sides of the pan to create steam. Cover immediately for 1 or 2 minutes, or until the omelet is cooked to your taste.
  5. Serve with chutney or lime wedges.

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December 1st, 2016

Apple Cobbler

A classic that never gets old! Don’t be afraid to use the same apples or a combination of different apples to obtain different tastes and textures.
Recipe courtesy of Épices de Cru

Apples:

  • 6 Apples peeled and cubed
  • 1 tsplemon juice
  • 1 tsp vanilla extract
  • 1 tsp Mulling Spices, ground
  • ½ cup brown sugar
Crust:

  • 1¼ cuprolled oats
  • ½ cup almonds, slivered
  • ¼ cupall-purpose flour
  • ¼ cup brown sugar
  • 1/3 cup butter, softened
Method:

  1. Preheat oven to 350° F.
  2. Mix the apples, lemon juice and vanilla together in a baking dish.
  3. Add the spices and sugar and blend well. Set aside.
  4. In a bowl, mix together oats, almonds, flour and sugar. Add the butter and mix well.
  5. Spread the crust over the apples and place in the oven. Cook for 40-50 minutes.

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