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KarenNoCA

Penzeys new spice mix and a recipe

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Joined: Dec 11, 2005

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Posted to Thread #30560 at 4:25 pm on Oct 21, 2018

Even though the temps in the valley are still pushing the low 90's (with morning temps down to 48°) I am into my Fall cooking mode. Saturday, I made Boeuf Bourguignon, and although it was good, it needed something...umami. I grabbed my free sample from my last order from Penzeys, Tsar Dust Memories, a Russian Style Seasoning. Ingredients list says, salt,garlic,cinnamon, black pepper and marjoram and nutmeg. A little bit did it, that certain kick I was looking for. This morning, I made Shakshuka for our breakfast, and again, it was good but lacked ?. Again, I used the Tsar Dust, it took it over the top from good to excellent.

Now, for a recipe I am loving. I make all my salad dressings from scratch, and Chris at Cafe Sucre Farine is ONE of my go to places for her talent in using the freshest, brightest ingredients available each season.

Orange Cilantro Vinaigrette
1/4 cup Safflower oil or other mild-flavored oil
1/4 cup extra virgin olive oil
zest of 1 medium navel orange
1/4 cup fresh orange juice
3 tablespoons white balsamic vinegar
2 tablespoons honey
1 tablespoons finely chopped shallots (or young red onion)
1 tsp. grainy mustard
1/2 tsp fresh ginger, finely minced
1/2 tsp. kosher salt
1/8 tsp. black papper
3 tablespoons finely chopped fresh cilantro or basil (if I use these, I add them to the salad at the last minute.
Combine all ingredients except cilantro in a medium size jar with tight fitting lid. Cover and shake well to combine. Shake before using.

Last night a made a coleslaw using very thinly shredded green cabbage from the Farmers Market, shredded carrots, green onion, Asian pear, cut into chunks and a crisp tart apple cut into chunks. Dressing was awesome with this, I garnished with toasted pecans.


~*Many things will catch your eye, but only a few will catch your heart...pursue those*~


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