The Deli Dish

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January 1, 2016

Kale Curry

Ingredients: Ingredients: 1 bunch of kale 6 Tbsp coconut oil (or vegetable oil) 1 onion, chopped 4 garlic cloves, chopped 1 slice of ginger, chopped 4 shallots, chopped Fresh Habanero pepper, chopped to taste 2 Tbsp Trinidad Spice Mix, ground 1 cup coconut milk Salt, to taste Method Clean the kale well and remove the […]

January 1, 2016

Trinidad Curry by Épices de Cru

Calypso music, like this curry mix, and so much of Trinidadian culture, is a blend of various “imports” adjusted and added to become distinctly Trinidadian.

December 1, 2015

Spicy Lemonade

Ingredients: Syrup: 4 inch Épices de Cru Cassia 2 star anise 8 cloves 2 slices orange zest (dry or fresh) 2 cups sugar 2 cups water Lemonade: Syrup, prepared and refrigerated 2 star anise Lemon juice, to taste Cold water 1 pinch salt (optional)* Method In a pot, combine the syrup ingredients and bring to […]

December 1, 2015

Épices de Cru: Cassia versus Cinnamon

Does True Cinnamon Exist? If cassia and cinnamon were running for president, we could frame this as a debate. However, good cooks don’t need to choose—they can and do use both cassia and cinnamon. And thanks to the work of our friends at Épices de Cru in Montreal, we’ve tracked down amazing examples of each; […]

November 1, 2015

Spice of the Month Recipe: Shakshuka with Kale and Goat Cheese

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, […]

July 30, 2015

A Guide to Getting Good Rye Bread

Looking for a good loaf of rye bread? Let us help you narrow your search! Based on everything we’ve learned, here’s what goes into a good Jewish rye bread.

August 29, 2012

Ventresca Salad with Citrus Vinaigrette

Ingredients: 1 tin Ortiz Yellowfin Ventresca Tuna 1 bunch arugula or spicy greens 1/3 cup Meski olives, pitted and quartered 1/4 cup Marcona almonds, toasted and roughly chopped Half of a grapefruit 1/8 cup freshly squeezed orange juice 1/8 cup Agro Dulce white wine vinegar 1/4 cup extra virgin olive oil Peel grapefruit with a […]

July 5, 2012

Vinegar not just for Vinaigrettes

Top Ten Interesting Ways Your Vinegar Can Do More If you think of vinegar as something which only adorns your leafy salads, it’s time to expand your horizons. Here are a few uses for vinegar which go beyond the vinaigrette. Brighten up your cooking Add a tablespoon or two of vinegar to your cooked lentils, […]

January 20, 2012

Things You Never Knew About Sardines

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.

July 15, 2011

Nils & Katie’s American Gothic Vinaigrette

Ingredients: 2 tbsp American Spoon Food’s Apple Butter 1 tbsp K.L. Keller dijon mustard 1/4 cup Katz Apple Cider Vinegar 1/2 cup Katz Suisun Valley extra virgin olive oil salt to taste Directions: I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, […]

January 3, 2011

Pink’n Plum Balsamic Vinaigrette

Ingredients: 1/2 cup 6 Year Balsamic Vinegar 1/2 cup Casados Olive oil 3-4 tsp Serbian Plum Preserves 1/4 tsp Halen Mon Vanilla sea salt pinch crushed pink peppercorns to taste Directions: I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it […]

February 1, 2010

Ji Hye’s Soy Sauce & Sherry Vinegar Sautéed Shiitake Mushrooms

Ingredients: 4 oz bag of Earthy Delight dried shiitake mushrooms 1 TB Big Tree Farm palm sugar 2 TB Blue Grass soy sauce 1 TB Sanchez Romate sherry vinegar 2 TB Grape seed oil (or a different heat tolerant oil – though bacon fat would be delicious…) ½ tsp Grated Ginger Directions: 1. Steep the shiitake in […]

October 6, 2009

Pasta with Mussels & Saffron

Ingredients: 1 package Al Dente Land and Sea Pasta 2 cloves Garlic, coarsely chopped 3/4 cup Dry White Wine 3-4 threads Spanish Saffron 2 large Ripe Tomatoes, seeded and diced ¼ cup Flat Leaf Parsley, chopped 1 Lemon, sliced 8 to 10 Large Mussels or Clams, cleaned & de-bearded 6 tbsp Extra Virgin Olive Oil […]