Recipes to Try
June 1, 2017
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: Mix the spices, maple syrup and soy sauce together in a […]
Recipes to Try
May 1, 2017
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 […]
Recipes to Try
April 1, 2017
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 […]
Recipes to Try
September 1, 2016
It doesn’t get much easier than this! Recipe courtesy of Épices de Cru Ingredients: 1½ lb fillet sea bass with skin (or striped bass, red snapper, or yellow perch) Coarse sea salt, about ½ tsp. salt for every 6 oz. fish 1 tsp lemon zest, grated 1 tsp orange zest, grated Juice of ½ lemon […]
Recipes to Try
August 1, 2016
The simple charm of this recipe lies in the endless possibility of textures we can achieve – depending on the different combinations of nuts used. It is of course also delicious with only one type of nut (adjust the quantities if necessary) or even roasted chickpeas. Recipe courtesy of Épices de Cru Ingredients: 4 […]
Recipes to Try
May 25, 2016
This is the perfect salad which allows us to take full advantage of the first spring vegetable harvest. We prefer not to mix the ingredients before serving – one of the charms of this recipe is the contrasting tastes and textures of the various ingredients. Serve accompanied by a chilled glass of white wine and […]
Recipes to Try
April 1, 2016
This recipe reproduces Roman Imperial flavors as faithfully as possible using ingredients available today. Since sugar was unknown to the Romans, it’s more authentic with pekmez (grape molasses) or honey in sweet and sour dishes. Ingredients: 2 pork tenderloins 3 Tbsp Apicius Roman blend, ground Salt, to taste ½ cup flour 4 Tbsp olive oil […]
Recipes to Try
April 1, 2016
An easy vegetarian side dish or hearty lunch. Classical Roman chefs wouldn’t have used sugar, but grape molasses (pekmez) or honey. Ingredients: 1 large leek ¼ cup olive oil 4 cloves garlic, chopped 2 Tbsp Apicius Roman blend, ground 1 bunch Swiss chard, chopped 2 cups chickpeas, cooked Salt to taste ¼ cup pekmez* or […]
Recipes to Try
November 1, 2015
Serves 4 Ingredients: ¼ cup olive oil 1 small onion, diced 1 cup kale, chopped 5-6 cloves garlic 1 tsp Cumin, ground 1 tsp Gorria pepper, ground 1 can (28oz/900g) peeled tomatoes 4-6 eggs ½ cup goat cheese Parsley, chopped Basil, chopped salt Method In a large pot, heat oil over medium. Add the onion, kale, […]
Deli Counter
January 20, 2012
Everybody knows something about these delicious little fish, but we’re confident that we’ve got plenty of new info on sardines in here for you.
Main Dishes
February 1, 2010
Ingredients: 6 Eggs 3/4 Cup Soy Sauce 2 Star Anise 2 Tablespoons Black Tea (We Used Pu-Erh) 1 Cinnamon Stick 1 Teaspoon Sugar 1 Tablespoon Comet Tail Or Sichuan Peppercorn (Optional) 2 Strips Dried Tangerine Or Mandarin Orange Peel (Optional) Directions: 1. Gently place the eggs in a medium pot and fill with water to […]
Main Dishes
October 1, 2009
Ingredients: 2 cups Dry Chickpeas (About A Pound Dried Or 2 Pounds Cooked) 4-6 cloves Garlic, Minced Sea Salt To Taste Slices Of Day-old Bread Broken Into Small Pieces Moulins Mahjoub Sliced Preserved Lemons Moulins Mahjoub Sun-dried Tomatoes Moulins Mahjoub Sun-dried Garlic Moulins Mahjoub Wild Capers Moulins Mahjoub Harissa Ground Cumin Extra Virgin Olive Oil […]