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APRIL 2008 |
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"DON'T SAY CURRY"
It is always nice to have a personal relationship with someone who is a pioneer in the culinary field and whose products grace the line-up of products we offer to our customers. To the long list of people I have known over the years who have successfully steered their small companies to success, Chef Pascal Georget of "Chef Pascal" marinades and salad dressings, Joy and Carey Lockey of L'Esprit de Campagne producers of exceptional sulfite-free dried tomato products, Ron and Sally Ginocchio of "R. Genou Walnut Oil," to name a few, we are proud to add Manjeet Bhatia founder of Saffron Spices, Inc., to the list. I first met Manjeet several years ago over dinner in New York and were smitten by her passion and dedication to spreading the word about Indian cuisine.
For more than four years, this very talented native of New Delhi, India has been supplying us with her blend of spices, Touch of India. Repeat orders and comments from our customers concerning the quality of the spice mix have made this a very popular selection.
While some of our customers are familiar with using the spice mix, even experienced cooks sometimes find Indian cuisine to be daunting. However, Manjeet has set out to prove there is no secret to good healthy cooking. To achieve this end she has written a cookbook "Don't Say Curry". Her guiding philosophy has been to devise recipes that are FAST, (Fresh, Aromatic, Simple and Tasty). Her cookbook puts the home cook at ease by taking the mystery and intimidating factor many experience when attempting to deal with a cuisine with which they have little familiarity, in this case Indian cuisine. Starting with appetizers, and continuing with entrees and side dishes she removes the much of the mystery and presents them in a format most anyone can tackle.
We are proud to offer Manjeet's book to our customers. As an introductory offer when you purchase the book, we will give you a 10% discount on any of the Touch of India spice mix sizes.
"DON'T SAY CURRY"
By Manjeet Bhatia
$14.99
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SPRING (Hopefully is springing)
Many parts of the country have experienced a colder than normal winter. This coupled with an unusual amount of snowfall in many places has a lot of people anxious to welcome the arrival of spring.
Outdoor grilling is definitely a must to welcome spring. Use our Laleli Bergamot Olive Oil to drizzle on your salads. Seafood coming off the grill will be taken to a new taste level when some of the oil is sprinkled on the just-done fish.
Use our 'More than Gourmet' stock bases to create great dishes for your family. Whether it is a bouillabaisse, soup or roast we have a stock base to help you create delicious dishes.
Planning on making a risotto? Try mixing in some of our black truffle tapenade for a new twist. The black truffle tapenade is also fantastic when spread very lightly on a grilled steak.
Our porcini mushroom paste is great as a base for bruschetta. Toast some French bread slices; spread a layer of porcini mushroom paste, top with chopped tomatoes and Parmigiano-Reggiano cheese. This makes a great hors d'oeuvre. Grab a nice red wine and you have a great pre-dinner snack.
Our truffle infused olive oils are also great for grilled meats, mashed potatoes, Sunday morning eggs. You are only limited by your imagination!
Our Tuna Ventresca makes for an unbelievable addition to a Salade Niçoise. This healthy salad of red potatoes, tuna, string beans, tomatoes, Boston lettuce, black olives and (optional) good anchovy filets dressed with Laleli Selection olive oil and white wine vinegar accompanied by some French bread makes for a wonderful lunch or light dinner.
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Chef Andrea is also awaiting the arrival of spring. Here are her recommendations.
April...In the Kitchen
April - the beginning of the greening of trees and grass - time to put away the winter woolies, open the windows and enjoy the fresh air and sunshine. It's also a great time to try out some easy and delicious recipes that will leave you plenty of time to be out and about but still put glorious dishes on the table.
When you would like to have a break from more traditional breakfast fare, try this recipe for a baked pancake. It is easy to prepare and, while it bakes, you have time to grab a second cup of coffee and enjoy the morning paper.
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Baked Apple Pancake
Serves 4
Preheat oven to 425 degrees
Ingredients
1 cup milk
4 large eggs
3 tablespoons granulated sugar
3 tablespoons brown sugar, packed
1 teaspoon JR Pure Bourbon Madagascar Vanilla Extract
2-3 drops JR Pure Cinnamon Oil
1/2 teaspoon salt
1/4 cup butter
2 large Granny Smith or Golden Delicious apples, peeled, cored and thinly sliced
2/3 cup all purpose flour
Method
Place butter in a 13 x 9 ovenproof dish and place in oven until butter melts. Remove dish from oven and place apple slices in rows atop the melted butter. Return to oven and bake 10-15 minutes until apples begin to soften.
While apples are baking, whisk together milk, eggs, granulated sugar, cinnamon oil, vanilla and salt till well blended. Add flour and continue whisking until batter is smooth. Pour batter over apples and sprinkle the top with the brown sugar. Bake 20-25 minutes until pancake is puffy and golden brown. Cut into four slices and serve warm.
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Pasta salad is a delicious and easy accompaniment for so many entrees. Better yet, it improves as the flavors blend in the refrigerator so is ideal for a "make ahead" dish. This recipe combines the sunny flavor of JR's Sun Dried Tomatoes, the nutty warmth of pine nut oil and the heady flavor of excellent olive oil.
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Pine Nut and Sun Dried Tomato Pasta Salad
Serves 6-8
Ingredients
12 ounces pasta - bowtie, penne or rotini
3 tablespoons Laleli Selection Olive Oil
2 tablespoons JR Castelmuro Pure Pine Nut Oil
2/3 cup JR Sun Dried Tomato Julienne Strips
1/3 cup pine nuts
1/2 cup flat leaf parsley, finely chopped
1/2 cup pecorino Romano cheese, grated
Method
Cook pasta until it is al dente. Drain and place in a large bowl.
In a large skillet, heat the olive oil and add tomatoes and pine nuts. Cook for one minute. Remove from heat and stir in pine nut oil. Pour over pasta and toss to coat. Add parsley and grated cheese. Serve at room temperature.
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Brisket is a cut of beef often left for the grill for long cooking. It is also a flavor rich and easy meat to prepare for everyday dinners or a special occasion. While it does take a while to bake, the results provide fork tender beef and rich gravy.
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Tender Beef Brisket
Serves 10-12
Preheat oven to 350 degrees
Ingredients
1 5-6 pound beef brisket
4 cloves garlic
1 tablespoon JR Noirmoutier Fleur de Sel
2 teaspoons JR Five Peppercorn Mix
2 cups JR Porcini Mushrooms
1 1.5 oz package More than Gourmet Essence de Champignons
4 cups hot water
2 tablespoons vegetable oil
Method
Dissolve More than Gourmet Essence in 4 cups hot water, add mushrooms and set aside while you prepare the brisket.
Peel garlic and cut into thin slices. Make small cuts all over the surface of the brisket and insert the garlic slices.
Heat vegetable oil in a large baking pan over two stove burners. Add brisket and brown well on both sides. Remove from heat. Pour in reconstituted More Than Gourmet Essence and mushroom mix. Scatter whole peppercorns and salt over the brisket. Cover with foil and bake for 3 to 3-1/2 hours until fork tender. Allow brisket to rest at least ten minutes before slicing.
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Carrot Cake is a delicious dessert and, the addition of JR's extracts and walnuts take it to new heights. This also is a very loose batter and can easily be mixed by hand so you don't have the mess of using a mixer.
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Spicy Carrot Cake
Serves 12
Preheat oven to 350 degrees
Mist a 13 x 9 baking pan with cooking spray
For the cake:
Ingredients
2 cups shredded carrots
1 cup JR's Light Halves Walnuts coarsely chopped
3 large eggs
1/2 cup crushed sweetened pineapple, drained
1-1/2 cups corn oil
2 cups granulated sugar
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon JR Pure Cinnamon Oil
2 teaspoons JR Pure Bourbon Madagascar Vanilla Extract
Method
Combine oil, eggs, sugar cinnamon, vanilla, soda and salt in a large bowl. Add flour, carrots, walnuts and pineapple. Mix until blended. Pour into prepared pan and bake at 350 degrees for one hour or until a pick inserted in the center comes out clean. Allow cake to cool completely before frosting.
For the frosting:
Ingredients
1 Three ounce package cream cheese at room temperature
1/2 cup butter at room temperature
2 tablespoons crushed sweetened pineapple
1/4 cup JR's Light Halves Walnuts, coarsely chopped
1-1/4 cups confectioner's sugar
Method
Combine cream cheese, butter and confectioners sugar until fluffy. Add pineapple and walnuts and mix well. You may also leave the walnut halves intact and use them to decorate the top of the cake.
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More recipes!
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