Toasted Onion Dip
Toasted onion dip can be whipped up in seconds thanks to our convenient Toasted Minced Onion.
July 17, 2021 No Comments
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Toasted onion dip can be whipped up in seconds thanks to our convenient Toasted Minced Onion.
An easy to prepare concentrate that allows for a variety of beverages. Hibiscus tea is great just as is. Its clean, tart profile is a perfect thirst quencher on hot summer days. Or add sweeteners (simple syrups, Stevia, honey, maple syrup), club soda, white wine, fruit to add complexity to the flavor. Ingredients: 2 oz dried hibiscus flowers 4 cups water Procedure: Bring water to boil. Turn off heat. Add hibiscus, pushing flowers into water. Let tea steep for 1 or more hour or refrigerate overnight. The longer it steeps, the more hibiscus flavor is infused into the liquid. To
The Spice Tin team member, Sue, is widely known for her deviled eggs. One popular variation that she makes uses French Mustard Herb Blend. Topping these picnic staples can be creative and delicious. 6 large hard boiled eggs, peeled 3 tablespoons mayonnaise 2 teaspoons French Mustard Herb Blend 1 teaspoon apple cider vinegar or juice from 1/2 lemon salt and pepper, to taste capers in wine vinegar Slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate. In small bowl add egg yolks with all ingredients excepting garnish.
What can be better than adding avocado and crisp, briny sea fennel to a caprese salad? Sea fennel, paccasassi, is an Italian seaside favorite. Prep Time: 20 mins Serves: 6 1/2 pound red cherry tomatoes or grape tomatoes, halved 1/2 pound yellow cherry tomatoes or grape tomatoes, halved 2 avocados , diced 1 cucumber , sliced 1/3 cup red onion , diced 8 ounces small fresh mozzarella cheese balls 1/4 cup Sea Fennel in Oil 2 cups chopped Romain Lettuce or salad greens of choice. Salad Dressing: 1/4 cup basil leaves 1.8 cup olive oil 1 tablespoon lemon juice
This summer pasta dish has a hint of heat and fruit from Aleppo Chile. Parmesan cheese deepens the flavors while capers in wine vinegar adds a briny tang. Ingredients: ¼ cup olive oil 8 garlic cloves, thinly sliced 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced Kosher salt 1+ teaspoon Aleppo Chile Flakes 12 ounces paccheri, ziti, or other large tube pasta 2 ounces Parmesan, grated (about ½ cup), plus more for serving 1 tablespoon fresh lemon juice ½ cup basil leaves, divided 2 teaspoons Capers in Wine Vinegar Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned
This recipe for Easy Pork Carnitas comes to us from our dear Amy in the shop. In her recipe, the slow cooker or Instant Pot does most of the work for you and the result is foolproof Mexican pulled pork that is juicy and flavorful—perfect for tacos, tostadas, gorditas, quesadillas, enchiladas, burritos, nachos, or rice bowls. This recipe is gluten free, paleo and low carb, and makes excellent use of your Spice Tin spice stash! Serves 10-12 Ingredients: 5 pounds pork shoulder (pork butt) skinless, bone-in or for a leaner dish, pork tri-tip or pork loin Juice from 2 oranges
YIELD: 1 CUP 15 to 20 saffron strands ½ cup (100 g) sugar 4 green cardamom pods, smashed 1 oz (1/4 c /30 g) ground sumac Chilled club soda or water PREPARATION Grind the saffron with 2 Tbsp. of sugar to a fine powder using a mortar and pestle. In a medium saucepan over medium-high heat, combine 1 cup (240 ml) water, sugar, cardamom, and powdered saffron mixture and bring to simmer, stirring until the sugar dissolves. Remove from the heat and stir in the sumac. Cover the saucepan with a lid and let it steep for 30 minutes, no
Spicy Brownies? Yes, especially for Valentine’s Day. February 14 and chocolate are a match made in heaven, just like you and your sweetie. At the Spice Tin, we occasionally like to heat things up a bit, especially when it comes to love. Mole Spice kicks this traditional brownie up a notch and Indonesian Cinnamon lends warm, fragrant spice. Topping the brownies with an ample sprinkling of our pink Raspberry Chipotle Finishing Salt adds bright, fruity heat and a pop of seasonal color. For those who like a hotter variation, add a pinch of cayenne to the recipe. This recipe is
This recipe for Harissa Chicken Thighs comes to us from Sue, a valuable member of the Spice Tin Team for the last six years. She adapted this recipe from one in Sunset magazine and made it for a book club meeting. It was a hit! Sue’s interests include cooking/entertaining, hiking, camping and reading—whether it’s a recipe or a novel. She also enjoys making cakes for her friends’ birthdays or special occasions. “The thing I like the best about working at the Spice Tin is interacting with the customers, asking how they are using a particular spice and sharing what I
While reading the original recipe for this Mulling Spice Cake, I thought that grinding our mulling spice blend would be a fun revision. This recipe makes a delicious cake resounding with warm winter flavors. For the first baking, I needed something to gift to our local bank staff who takes such good care of me and corrects my math errors! The batter was baked it in a special cookie pan that creates a depression for filling or icing. Since the cake/cookie has deep, rich flavors, I think chopping dried figs to add to the batter would take it to another
We have great news for fans of our Pesto—a new Pesto Rosso is now also available in the shop! This kicky, crimson cousin to the popular basil pesto is also made locally by the Queirolo Girls, including our longtime employee Dona. Made with sundried tomatoes, almonds, olives and spices, the Red Pesto goes well as a meat accompaniment, especially salmon, pork or chicken. It’s also a wonderful addition to a cheese plate, or smeared with cream cheese on a cracker or baguette. Of course it can also be served with pasta, but it really shines when paired with something that
Thanksgiving might look a little different this year for many families. The pandemic has made it difficult to gather together as we traditionally might, but it’s likely that we will still connect with each other through food no matter where we are in the world. Grandmother’s cornbread stuffing will find its way to the table, like it does every year, as will mother-in-law’s green bean casserole and your great uncle’s extra fluffy mashed potatoes. These dishes help us feel close to family members, wherever they are. However, there’s one dish that receives far less fanfare—cranberry sauce. This Thanksgiving condiment rarely
INGREDIENTS 1 # skinless chicken breast, lamb or pork 1⁄2 teaspoon coriander seed, roughly ground 1⁄2 teaspoon cumin seed, roughly ground 1⁄2 teaspoon fennel seed, roughly ground 1 -2 teaspoon smoked Spanish paprika 2 garlic cloves, peeled and crushed with 1⁄2 teaspoon salt 1 pinch saffron, infused with 2 tablespoons boiling water 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano 1 bay leaf, crumbled 2 teaspoons wine vinegar 2 teaspoons olive oil GARNISH chopped flat leaf parsley or cilantro DIRECTIONS Lightly toast whole spices. Put into mortar and pestle, pound into a coarse powder. Or use ground
Spice Tin Team member Amy gifted us this recipe for a sweet and crunchy granola to add to yogurt and fruit or just enjoy alone. Use as topping for pies and fruit tarts. Ingredients: 3-½ cups old fashion oatmeal—regular or gluten free ½ cup coarsely chopped walnuts ½ cup coarsely chopped almonds ½ cup oat or wheat bran 1 cup shredded coconut 1 oz. Sesame Seeds Hulled ½ cup butter 1/3 cup honey ½ cup brown sugar 1 Teaspoon Saigon Cinnamon 1 Teaspoon Vanilla Extract Optional: 1 cup dried cranberries or other dried fruit Directions: Preheat oven
Makes 2 cups Ingredients 4 teaspoons beef bouillon granules 2 tablespoons onion, minced, toasted 1 teaspoon onion powder ¼ teaspoon freshly ground black pepper ½ teaspoon sugar ½ teaspoon dried parsley 1 (16 ounce) container sour cream Instructions Combine the seasoning ingredients in a small bowl and set aside until ready to use. Place the sour cream in a medium-sized bowl and stir in the dip mix. Let it refrigerate for at least 30 minutes, preferably an hour, before using. Can be made a day ahead. Serve with potato chips or vegetables. Credit to Kimberly Killebrew, www.daringgourmet.com
Credit to Melissa Clark, New York Times Cooking for original recipe. Time: 45 minutes, plus 30 minutes’ marinating Yield: 4 servings INGREDIENTS 1/2 lemon, ends trimmed, halved lengthwise, seeds removed, and thinly sliced crosswise into wedges 4 bone-in, skin-on chicken thighs (about 1 and 1/2 pounds) 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 tablespoon whole Sage 1 and 1/2 teaspoons coriander seed, lightly crushed in mortar & pestle 1 and 1/2 teaspoons kosher salt 1 teaspoon black pepper 1/4 cup Bourbon Aged Maple Syrup 3 tablespoons unsalted butter, cut into cubes Large pinch chile powder (or substitue
4-5 Sri Lanka Cinnamon sticks, aka Ceylon Cinnamon 6-8 cups water Put cinnamon and water in pan. Turn burner to medium high Steep, do not boil, for 40 minutes. For more intense flavor, pour put mixture in refrigerator overnight. Strain cinnamon, pour beverage into glass with ice for refreshing summer sipping. During the winter months serve hot. This tea is naturally sweet and is delicious hot or cold. It is antibacterial, antiviral and may lower blood sugar levels, cholesterol levels as well as lowering blood pressure. On top of all that, it also helps to curb your appetite. Sri Lanka
Spices are amazingly healthy for us. The following recipe comes from the book, Power Spicing by Rachel Beller, MS, RDN. Makes two 2 oz shots 1/2 cup coconut water 1 tablespoon fresh lemon or orange juice (about 1/2 lemon or 1/4 orange) 1/4 teaspoon ground turmeric 1/4 teaspoon ground ginger 1/4 teaspoon ground black pepper (this improves the absorption of turmeric) 1 teaspoon cider vinegar 1 teaspoon raw honey or maple syrup – optional Combine all ingredients in glass or jar and whisk until smooth. I use a milk frother. Serve. It is best to drink quickly as spices will settle
2 lb squash, Italian, summer, in 2″ cubes 1 tablespoon olive oil 1/4 teaspoon salt 1 teaspoon Bluegrass soy sauce (or tamari for gluten-free) 1/2 teaspoon Bourbon Smoked Sugar 2 tsp Japanese 7 Spice Instructions Preheat oven to 400 F. Line a baking sheet with aluminum foil. Pat dry squash with paper towel. Transfer into a large bowl. Add olive oil, salt, soy sauce, sugar and 7 Spice. Toss with a pair of tongs until the squash are evenly coated. Transfer onto the baking sheet. Make sure to leave some space between them, so they won’t be steamed and will crisp up nicely. Bake for 15 minutes. Flip,
4 servings INGREDIENTS 2 tablespoons vegetable oil, divided 4 cups very coarsely chopped green cabbage (from about ¼ medium head) 2 7-ounce packages instant ramen or udon noodles, flavor packets discarded 2 teaspoons toasted sesame oil 8 ounces ground pork 5 green onions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced ½ cup sliced mushrooms 2 teaspoons finely grated fresh ginger (from a 1-inch knob) 1 teaspoon Japanese 7 Spice (aka Shichimi Togarashi) ⅓ cup mirin ⅓ cup Bluegrass Soy Sauce 1 tablespoon toasted sesame seeds, plus more for serving 1 – 2 tsp Japanese 7 Spice