Spice of the Month Recipe: Korean Pepper Butter
From our friends at Épices de Cru! A tasty and lightly hot butter, great on grilled fish, a steak, or just on a nice slice of bread. Can be made … Continued
The Deli Dish
Category: Main Dishes
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Recipes -
Recipes Spice of the Month Recipe: Berbere Sautéed Chicken
From our friends at Épices de Cru! A near-infinitely modifiable recipe, in which almost any easy-to-sauté ingredient can be substituted for the chicken: meat, fish, or vegetables. INGREDIENTS 4 Tbsp … Continued
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Recipes Classic Carrot Potage Soup Recipe
Épices de Cru’s 1642 Soup blend provides the base to make classic Quebec Potage—the thick soup/stew that Quebecois people are so fond of. Try the recipe!
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Recipes Slow Cooker Pepper Cardamom Chicken Recipe
One of our favorite slow cooker chicken recipes. If you buy cilantro with roots attached, don’t throw them out. Wash them thoroughly and add them to the slow cooker, it’ll … Continued
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Recipes Staff Barbeque Maple Grilled Salmon Recipe
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 … Continued
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Recipes Menemen: Egg & Vegetable Ragout Recipe
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 … Continued
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Recipes Sri Lankan Black Curry Pork Recipe
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 … Continued
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Recipes Grilled Fish with Citrus Vinaigrette
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 … Continued
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Recipes Dukkha Grilled Chicken
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 … Continued
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Recipes Spring Salad with Poached Eggs Recipe
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 … Continued
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Recipes Apicius Pork Tenderloin
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 … Continued
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Recipes Roman Chickpea Braise Recipe
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 … Continued