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Cauliflower Frittata with Caramelized Shallots & Vadouvan

Whole Spice will be offering a 20% discount the last three days of October so you can stock up on all your favorite spices and herbs!  In the meantime, try this delicious cauliflower frittata recipe, which can be served for breakfast, lunch or dinner!  The spice used is the so-called “French curry,” Vadouvan, believed to have come out of a French settlement in India.

Cauliflower Frittata with Caramelized Shallots & Vadouvan
Servings: 3

Ingredients:
1/2 cauliflower (cut into florets)
2 large shallots (chopped)
1 stick clarified Ghee butter
6 lightly beaten eggs (room temperature)
3 tsp Vadouvan powder 1/2 tsp Black Indian salt or fine ground sea salt
1/2 tsp black ground pepper

Ghee: In a heavy-bottomed vessel, melt the butter over medium heat. There will be lot of bubbling and gurgling. Don’t panic. Reduce the flame to low; in a few minutes this action will subside. Next, the butter will begin to develop foamon top. Simmer over low heat, uncovered and undisturbed, for 30 to 45 minutes, until the milk solids on the bottom of the vessel turn from white to beige-brown, and the butter on top becomes transparent, like clear water. This is the signal to turn off the heat. Please take caution not to burn the bottom part. That would lead to a scalded-milk smell, and the solids would stick to the pan. All the effort would be a waste, and you’d have to throw everything away. So never use high heat to make ghee. After turning off the heat, let the ghee stand uncovered for 10 minutes. With a spoon, remove any crust that rises to the surface. Strain with a coffee filter, discarding the milk solids at the bottom of the vessel.

Fritatta: Transfer the strained ghee, which should now be a light-brown color, into a pan. Add chopped shallots and saute over very low heat for about 20-25 minutes until shallots are caramelized. This is a very delicate process — please make sure not to burn the shallots or the butter. Once the shallots are caramelized, add the Vadouvan, salt and black pepper. Saute for few minutes, then add cauliflower florets. Mix them in and make sure the cauliflower is coated with shallots and spices. Cover your pan and cook for about 30 minutes, stirring frequently to prevent burning. Do not add water. Once the cauliflower is soft, pour in the eggs and cook without stirring, until the bottom of the frittata is just set, about 2 minutes. Lift the edges of the frittata and tilt the pan to allow the uncooked egg mixture to seep underneath. Continue cooking the frittata until the bottom is golden and the top is just slightly runny, about 3 minutes. Serve over toasted French baguette (you can spread butter on the sliced baguette for extra flavor) and serve with fresh cherry tomatoes on the side.

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Banana Nut Muffins with Hawaj Coffee Spice Recipe

As the weather slowly begins to change, so changes the spices we use during each season.  For Whole Spice, nothing says autumn like ginger, cinnamon, clove, and cardamom. Those four spices are blended together to make Hawaj coffee spice, which can be stirred into black coffee, tea, or baked goods.  It makes a delicious Chai Latte when brewed with coffee beans and then blended with cream. Try this Whole Spice recipe to start your mornings off on the ‘ripe’ foot!

Banana Nut Muffins with Hawaj Coffee Spice
The blend of flavors enjoyed in Yemenite coffee also makes for spicy and fragrant baked goods, like these muffins.

Ingredients:
1 1/2 cups white whole wheat flour
1 1/2 tsp. baking soda
3 overripe bananas
1/2 cup chopped walnuts
1/2 cup sugar
1 stick unsalted butter, melted and cooled
2 eggs
1 tsp. pure vanilla extract
1 tsp. Hawaj coffee spice
1/4 tsp. Saigon cinnamon
Pinch of salt

Directions:
Preheat the over to 350 degrees.In a large bowl, combine the flour, baking soda, and salt, then set aside. In a small bowl, mash one banana with a fork so it will still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together “like you mean it,” for a good three minutes. Add the melted butter, eggs, vanilla, Hawaj coffee spice and cinnamon and beat well, scraping down the sides of the bowl once or twice. Add and combine the remaining dry ingredients until mixture is completely incorporated. Fold in the mashed bananas with a rubber spatula.

Spoon the batter into the muffin tins filling them about halfway. Give them a rap on the counter to get any air bubbles out. Bake until a toothpick stuck in the muffins comes out clean, approximately 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

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Whole Spice Hummus Recipe

Make this delicious Whole Spice Hummus recipe for your next summer BBQ. It’s sure to be a hit!

(Serves 6)

Ingredients:
1 cup dry garbanzo beans
2 1/2 cups water
6 Tbs. tahini paste
6 Tbs. fresh lemon juice
3/4 tsp. sea salt
1 garlic clove, minced
1/4 tsp. cumin powder
Olive Oil (for drizzling)

Directions:
In a pressure cooker combine water and garbanzo beans.
Bring to boil and reduce heat to low.
Simmer for 3 hours: Beans should be very soft and slightly caramelized at the end of the cooking and also you should have some remaining liquid to be used later (see Cook’s Note below).
When done, let cool until beans are warm before blending.

Transfer the beans (and the remaining liquid), lemon juice, salt, cumin and garlic to a food processor and blend until smooth.
Add Tahini paste and blend until flavored and thickened. (Hummus has a tendency to thicken up as it cools and water can be added later if desired.)

Spread the hummus into a flat serving dish and drizzle with olive oil.
Sprinkle one of the following spices on top: Chili California, Marash Chili, Zhug or Harissa.

Cook’s note: The remaining water at the end of the cooking should be reduced to about 1/3 inch below top of the beans. If more water remains, then cook uncovered until water reduces.

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Golden Milk Recipe

Whole Spice will be offering a 20 percent discount the last three days of June! One spice in particular has been getting much deserved attention, and that’s turmeric! It is known for its many health benefits, especially its anti-inflammatory properties. You can buy organic turmeric powder from Whole Spice in bulk for $2/oz ($14.40/lb) or in a jar for $7.

Try this Whole Spice recipe for Golden Milk, aka Turmeric Tea! It’s a delicious drink to enjoy the wonderful healing properties of Turmeric!

Golden Milk Ingredients
2 cups almond milk or milk of choice
1/2 tsp. organic turmeric powder
1/2 tsp. maple syrup or honey
1/2 tsp. flax seed oil or coconut oil

Directions
In a saucepan, add the milk, turmeric powder and maple syrup, and bring to a boil. Turn off the heat and allow to cool. Add flax oil at the end. Relax and enjoy the golden milk!

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Whole Spice Moroccan Spiced Carrot Salad

Whole Spice has all the spices you need to change up your cuisine for the spring season! Whether you like sweet, spicy, herbaceous, citrus flavor or a combination of all the above, Whole Spice has all the spices for your life!

Try this Whole Spice recipe for Moroccan Spiced Carrot Salad, a delicious warm side dish spiced with Harissa and Toasted Cumin! Enjoy!

Moroccan Spiced Carrot Salad
(Serves 2-4)

Ingredients:
5 medium-sized carrots, peeled
2 cloves of garlic, minced
1 Tbs. Whole Spice Harissa Coarse
1/4 tsp. Whole Spice Cumin Powder Toasted
1/8 tsp. salt
1/8 tsp. pepper
2 Tbs. olive oil
Juice of 1/2 lemon
1 tsp. water
1 tsp. chopped parsley

Directions:
Place water in a 3-quart saucepan and bring to a boil. Add carrots and simmer until they are tender when pierced with a fork, about 30 minutes. Cool. Cut carrots into bite-size pieces and place in a serving bowl. In a small bowl, combine garlic, harissa, toasted cumin, salt, pepper, lemon juice and water. Heat up a nonstick pan and add olive oil. Add the seasoning mixture to the pan, then gently fold the cooked carrots into the mixture. Simmer on medium heat, stirring until the carrots are coated with spice. Place in a salad bowl and add parsley.

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Whole Spice Guacamole

Whole Spice has all the flavor you need to spice up your life! Stop by the spice shop and try a pinch of ghost pepper salt, Zhug spice, Chipotle chili flakes, or chili lime salt! Better yet, take some home and try them in your next batch of Guacamole!

Also, Whole Spice will offer a 20% discount on all herbs and spices during the last three days of March so plan on doing some spring cleaning of your spice cupboards!

In the meantime, enjoy this Whole Spice recipe for Spicy Guacamole:
Servings 4 – 6

Ingredients
2 ripe avocados
1 Roma tomato
1/2 red onion, chopped finely
3 green onion scallion, chopped finely
1/2 bunch cilantro, chopped finely
1 lime
2 Tbsp olive oil
1/2 tsp chili lime salt or ghost pepper salt
1 tsp Chipotle flakes or Zhug spice
1/4 tsp ground black pepper

Directions
Halve the avocados and remove seed. Scoop out avocado from the peel and put in a mixing bowl. Using a fork, roughly mash up the avocado (don’t overdo it — the guacamole should be a little chunky). Squeeze the juice from the lime and then add the rest of the ingredients and blend well. Serve with tortilla chips. Enjoy!

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Five Dot Ranch Braising Kits are Perfect for Winter

Five Dot Ranch has braising kits* available that include winter vegetables and cubed stew meat that is slow cooker ready. In addition, here’s a recipe and cooking instructions:

Ingredients
2 lbs. cubed Five Dot Ranch top round*
2 oz. diced celery*
2 oz. diced onion*
2 oz. diced carrot*
3 cloves garlic*
2 tsp. salt
1 tsp. ground pepper
1 Tbs grapeseed oil (Salute Sante recommended)
3 pints Five Dot Ranch beef stock (available at Five Dot)
¼ C. red wine
salt and pepper

*included in braising kit

Directions
In a soup pot heat the oil over medium high heat until the oil blooms.Season meat with salt and pepper. Add the meat to the soup pot and cook until the meat is browned on all sides. Add carrot, onion, garlic, and celery to pot. Mix the meat and veggies thoroughly and cook for 3-4 minutes, or until veggies start to soften. Add all three pints of beef broth and he wine, and bring to a boil. Reduce heat to low and cook uncovered for 1 hour or until vegetables and meat are tender.

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Spiced Apple Cider from Whole Spice

Whole Spice has all the spices you need to warm up your house for these chilly nights! Make yourself this spiced apple cider recipe and cozy up to the fire or serve to friends and family. Whole Spice apple cider spice is sold in bulk or jars, and better check out the mulling spices while you’re there!

Also, Whole Spice will be offering a 20 percent discount the last three days of the month, November 28-29.

Spiced Apple Cider
A simple, spiked cider to warm you inside and out. (serves 4)

Ingredients:
4 cups apple cider or apple juice
4 Tbsp. brandy
2 tsp. Whole Spice Apple Cider Spice
Half of an apple, sliced thinly
Cinnamon sticks

Directions:
In a saucepan, combine cider or juice, brandy and apple cider spice. Bring to a boil, then simmer over low heat for 10 minutes. Add a slice of apple and cinnamon stick for garnish before serving. Enjoy!

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Relax with a Cocktail!

Feeling stressed out by the upcoming election? Relax and settle down with a cocktail made with Napa Valley Distillery’s small batch, hand crafted spirits! Besides, what’s more American than something aged in a Bourbon barrel? Swing by their tasting bar at the Oxbow to enjoy a sample of their Brandy Cordial and their Cherry Brandy, both of which have spent time in Bourbon barrels soaking up flavor and color!

Napa Valley Distillery’s Brandy Cordial is a true California original. Made from premium baby Bourbon Barrel-Aged Brandy, it is bursting with aromas of butterscotch pudding, chamomile toffee and treacle pie which evolve into silky pecan pie, dried apricot and subtle sweet floral notes on the long and elegant finish. Sip after dinner or mix to create sophisticated Pre-Prohibition era cocktails. Handmade the old fashioned way by the artisans at Napa Valley Distillery.

Their Cherry Brandy is deep, heady, and dapper. The smooth herbal qualities mature into deep oak and stewed cherry notes framed by a subtle yet firm floral character that’s reminiscent of cherry blossoms.

For a cocktail that is sure to please any cocktail enthusiast, try the Cherry Manhattan!

The Cherry Manhattan
Makes one 4 oz cocktail served up in a chilled cocktail glass

Ingredients
2 oz Napa Valley Distillery Cherry Brandy
1 oz Carpano Antica
2 dashes (12 drops)
maraschino liqueur
2 dashes (12 drops) Abbott’s Bitters or other high quality aromatic bitters
1 Luxardo Cherry for garnish

Directions
Fill a cocktail shaker half way with ice. Add cherry brandy, Carpano Antica, maraschino liqueur, and one dash bitters. Stir, do not shake, for 20 seconds. Garnish cocktail glass with Luxardo cherry, and strain contents of shaker into glass. Float one more dash of bitters on top, and you’re done! Classic Manhattan flavor with a big cherry twist!

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Ethiopean Red Lentil Stew Recipe

As the weather changes and the evenings get colder, there’s nothing better than a bowl of soup to warm you up! Try this Whole Spice recipe for Ethiopean red lentil stew spiced with Ethiopian Berbere spice mix. Stop into the spice shop and get all the spices you need for your next soup, stew, or chili recipe! Whole Spice always offers locals a 10% discount on all purchases over $20, and they also offer a 20% discount the last three days of the month!

Ethiopian Red Lentil Stew with Berbere

Ingredients
1/3 cup vegetable oil
1 medium size onion, chopped
1 tbsp fresh ginger, finely chopped
4 large garlic cloves, minced
2 tbsp Ethiopian berbere spice blend
5 Roma tomatoes, chopped
1 1/2 cups Red lentils, dry
2 1/2 cups water
1 tsp sea salt

Cooks note: The traditional Ethiopian berbere spice blend is formed into a paste by mixing it with oil; it is not a must but this process can add more concentrated flavor to the dish.

Directions
In a deep stew-pot, heat up the oil. Add chopped onion and saute on a medium high heat for 10 minutes. Add chopped ginger and garlic and saute for about five minutes on medium heat. Add Ethiopian berbere spice mix and saute until fragrant. Add chopped tomatoes and saute on high heat for 12 minutes. Add dry lentils and saute for a few minutes than add water and salt. Reduce the heat and simmer on low for 20 minutes gently stirring to prevent burning. The stew should be thick; if you have extra liquid please uncover and cook for 10 minutes in order to reduce the water. Tastes great served over rice and eaten with flatbread as a substitute for the traditional injera bread.

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Nothing Screams Halloween like a Spooky Cocktail!

Visit Napa Valley Distillery for all of the ingredients for their newest concoction! Just in time for Halloween, The creative “Booze Crew” at Napa Valley Distillery has created a fun and unique cocktail for your next costume party!

Appropriately named “First Bite,” this festive cocktail is made with Napa Valley Distillery’s Ginn, Brandy Cordial, Lime Juice, and a small bit of Raspberry Gum Syrup by Small Hands. Add a bit of lusciously thick syrup from a jar of Luxardo Cherries, and you’ll be in great shape to please any guest.

In the shaker: 1 ounce of NVD Old Hollywood Ginn, 1 ounce of NVD Brandy Cordial, a half ounce of Small Hands Raspberry Syrup, and a quarter ounce of freshly squeezed lime juice over ice. Shake well!

Prep your glass by adding a small amount of syrup from a jar of Luxardo Cherries to the rim so that is slowly drips into the glass. After the glass is prepped, pour the cocktail from the shaker and you’ll be ready to go!

Visit Napa Valley Distillery’s shop  for all of these ingredients and more!

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Mustard a la Vierra Recipe

Whole Spice shares this recipe for homemade mustard from customer George Vierra.

Ingredients
7 cups ground yellow mustard (1 1/2 lb.)
1⁄2 cup brown mustard seed (3 oz.)
1⁄2 cup 1-1/2 cups  yellow mustard seed (2 1/3 oz.)
8 cups white vinegar (prefer Vilux French Champagne Vinegar (6% acidity*) orBeaufort Reims Champagne Vinegar or Poni White Wine Vinegar, Note: Don’t use higher acidity vinegar as it will make the mustard too tart
8 cups white wine (1 bottle of sweet Moscato di Canelliand and 1 1/2bottles of Chardonnay are recommended.
25 garlic cloves, peeled and lightly molested
2 medium sized onions, peeled and chopped
17 bay leaves
65 whole allspice
16 tsp. salt
16 tsp. sugar
16 tsp. dried tarragon

Directions
Mix the first three ingredients well together in an 8-quart pan, and set aside. Add the rest of the ingredients to a pot and bring to boil. Boil until reduced to half volume. Note…this is very pungent! Open windows, turn on fans, etc. Pour the reduced liquid through a strainer. Discard solids. Pour the strained liquid into the mustard pan. Put this pan over low heat and stir constantly for 10 or 15 minutes, until thick.

Pack in sterilized jars. Store in icebox. Fills ten 8-0z. (1 cup) jars.  Can keep refrigerated for up to 3 years. Ages and changes nicely. Can change heat level by varying portions of powder and seeds. Seeds are hotter than ground mustard and brown seeds hotter than yellow.

– George Vierra Mustard July 13, 2015

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Spice up your life with spice blends from Whole Spice

Zhug is a spicy blend used to on meats, fish, soups and salads. Use Whole Spice’s recipe to make fresh Zhug paste to garnish hummus or seared tuna. Also, Whole Spice will be offering 20 percent off at the end of the month so stock up on all your favorite fall spices during Oct 29-31.

Fresh Zhug Paste
Ingredients:
5 fresh serrano chili pods
5 garlic cloves
1 bundle fresh cilantro (finely chopped)
2 Tbsp Zhug blend
1 tsp salt

Directions:
Place all ingredients in a food processor and grind it finely. Place paste in a glass jar and store for up to one month in the refrigerator.

Serving Suggestions:
Use this spicy paste sparingly as a garnish for Hummus or other dips, added to soups or as a spread for meat or fish.

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Crisp Pears & Crisp Weather

Fall is officially here! That must mean it’s time to enjoy some pear brandy. Lucky for you, you can taste and purchase your very own bottle of Napa Valley Distillery’s highly anticipated pear brandy, which is now back in stock!

This exclusive brandy is made entirely from Seckel pears – which are tiny pears with a round body, and are naturally very sweet. They are the only true American variety of pear grown commercially. Unlike other varieties planted in the U.S. from European cultivars, Seckels are thought to have originated as a wild seedling near Philadelphia. They were discovered in the early 1800s. The pears are crushed and fermented into a “Pear Wine.” The wine is then distilled in a traditional Alembic Copper Pot Still.

Enjoy this spirit neat, or blend it with other spirits and ingredients found at Napa Valley Distillery. One of their favorite ways to enjoy this spirit is in the “La Poire Folle,” a cocktail created by the Napa Valley Distillery team. This recipe is sure to warm you up this fall!

To make:

1/4 oz fresh lime juice
1/4 oz simple syrup
1 oz of NVD Pear Brandy

Shake together and strain into a glass that has been rinsed with Napa Valley Distillery’s Papillon #Pastis.
Cheers!

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Whole Spice Simple Yellow Rice Recipe

Whole Spice has all the herbs and spices you need to start making delicious soups and warming rice dishes this fall! One of the best spices you can start using is turmeric! Try this Whole Spice recipe for simple yellow rice to incorporate the amazing health benefits of turmeric into your diet! Whole Spice sells organic turmeric powder in bulk and in jars. Feel free to bring in your own container and they’ll fill it up directly! Also, Whole Spice will be offering a 20% discount to locals and OxNotes readers the last three days of the month, September 28-30! Happy Cooking!

Simple Yellow Rice
Servings: 4

Ingredients:
1 Cup Basmati Rice
2 Tbs. Olive Oil
1/4 tsp. turmeric powder
1/3 tsp. sea salt
Pinch black ground pepper
1 1/2 Cups water

Directions:
In a medium saucepan, heat the olive oil, then add turmeric powder and saute for 20 seconds over low heat until fragrant. Add rice, salt and pepper and mix gently until rice has changed color to yellow (a few seconds). Add the water and bring to a boil. Cover and reduce heat to a low simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes. Remove from the heat and let sit covered without stirring for 10 minutes. Fluff with a fork and serve. The following may be added: corn, peas, raisins,or chopped roasted almonds. Enjoy!!

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Whole Spice Blackened Salmon Recipe

Enjoy this Whole Spice Blackened Salmon Recipe for a quick, delicious dinner!

Blackened Salmon
The principles are simple: A spicy buttering, a well-heated pan, a mouthwatering fillet.
(Serves 2)

Ingredients:
2 salmon fillets
1 tsp. Whole Spice blackened seasoning (1/2 tsp. per fillet)
2 Tbs. unsalted butter, at room temperature, plus 1 tsp. for rubbing the fish

Directions:
Rub the salmon fillets with the soft butter, 1/2 tsp. a piece. Sprinkle the fillets with Whole Spice blackened seasoning. Heat* a nonstick pan, add butter and immediately add fillets, skin side up. Cook until spice is darkened, about 2-3 minutes. Flip fillets and cook for 2 minutes, until the skin is crisp. Remove the fish from the pan and let it rest for a minute to continue cooking inside. Serve with fresh green salad and rice

*Get the pan as hot as you can without causing the butter to smoke. The essence of this dish is to cook it quickly.

Whole Spice will be offering a 20% discount September 28-30!

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Fattoush Salad Recipe from Whole Spice

Whole Spice has a delicious Fattoush Salad Recipe for you to try! Get some fresh Zahtar spice blend and sumac during your next visit to the spice shop. In case you missed July’s end of the month sale, Whole Spice will be offering another 20% sale for Oxbow newsletter readers August 29-31!

Mediterranean Fattoush Salad with Homemade Pita Chips
(Serves 4-6)

The instructions for this recipe begin with the pita chips, which Ronit blends with Zahtar spice blend for authentic eastern Mediterranean flavor.

2 pita breads
2 Tbs. water
3/4 tsp. salt, divided
2 1/2 Tbs. Whole Spice Zahtar spice blend, divided
1/2 tsp. ground sumac
6 Tbs. olive oil, divided
2 Tbs. fresh lemon juice
1 red bell pepper
1 yellow bell pepper
2 Persian cucumbers
2 Roma tomatoes
1/2 small red onion
10 Kalamata olives, pitted
3 Tbs. crumbled feta cheese

For the pita chips with Zahtar blend:
Preheat oven to 350. Slice the pita into bite-sized squares and place them in a small salad bowl. 
Drizzle with water and 3 Tbs. olive oil; season with 1/4 tsp. salt and 1 Tbs. Zahtar blend. With your hand, gently mix to make sure all pita bites are coated with spices. Place on a baking sheet and bake for 20 minutes or until golden brown. Set aside to cool.

For the salad:
Chop all the vegetables and place them in a salad bowl with the olives. Mix together 3 Tbs. olive oil, 1/2 tsp. salt, sumac, lemon juice and 1 1/2 Tbs. Zahtar Blend, and toss with the vegetables. Just before serving, top with pita chips and feta. Enjoy!

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Whole Spice Tzatziki Recipe

Here’s a refreshing recipe from Whole Spice for Tzatziki, a cool cucumber dip, to bring to your next picnic.

Tzatziki
(Serves 4)

Ingredients:
3 Persian cucumbers, grated
1 scallion, chopped fine
3 Tbs. fresh lemon juice
2 small cloves of garlic, minced
4 Tbs. fresh dill, chopped fine
2 cups Greek yogurt
3/4 tsp. salt
1/8 tsp. black pepper
1 Tbs. olive oil

Directions:
Mix all ingredients together well and serve with pita chips (below).

Pita Chips
(Serves 4)

Ingredients:
2 pita breads
2 Tbs. water
3 Tbs. olive oil
Salt and pepper, to taste

Directions:
Preheat oven to 350. Slice the pita into bite-sized squares and place them in a small bowl. Mix water and olive oil and drizzle over the pita squares. Season with salt and pepper. With your hand, gently mix to make sure all pita bites are coated. Place on a baking sheet and bake for 20 minutes or until golden brown. Set aside to cool.

Whole Spice will be offering a 20% discount the last three days of the month, July 29-31!

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Harissa Spiced Grilled Corn (with husks)

Whole Spice will be offering a 20% discount the last three days of the month! Stock up June 28-30 on all your favorite BBQ rubs, like Napa Valley Rub, Harissa Spice, and Chipotle Honey Rub!

Here’s a Whole Spice recipe for grilled corn on the cob:

Harissa Spiced Grilled Corn (with husks)
Mix 1/2 to 3/4 tsp. Whole Spice Harissa spice with 1 Tbs. mayonnaise for each ear of corn.
Pull back the corn husks, but do not tear them off.
Brush the ears with the Harissa mixture and replace the husks.
Grill until the husks are crispy.

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Chimichurri Seasoning at Whole Spice

Whole Spice has a great chimichurri seasoning, vailable either in bulk or in a jar, for making authentic chimichurri sauce! Originally from Argentina but also used in Uruguay and in countries as far north as Nicaragua, Colombia and Mexico, chimichurri is a South and Central American sauce used for grilled meat.

To prepare Chimichurri sauce simply combine:
3 Tbs. Chimichurri Seasoning
3 Tbs. olive oil
1 Tbs. water
1/2 tsp. vinegar
1/2 tsp. lemon juice

Serve with grilled steak.

Also, mark your calender for the end of the month sale May 29-31 when Whole Spice will be offering a 20% discount on all purchases of Oxbow newsletter readers!

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Indian Spice Soup Recipe from Whole Spice

If you haven’t tried Indian Dal Seasoning, ask for a jar of it at Whole Spice, and then try this recipe for Indian Spice Soup. It is absolutely delicious with red lentils! Whole Spice will be offering a 20% discount the last three days of the month so start your wish list now and stock up April 28-30.

Indian Spice Soup

Ingredients:
3 Tbsp olive oil (or oil of choice)
1 cup chopped onion
4 Tbsp Indian Dal Seasoning
1 cup dal (red lentils or other legumes)
1 cup chopped carrot (about ½ carrot)
1 cup yellow zucchini (about ½ zucchini)
1 tsp sea salt 6 cups water
1 Roma tomato, chopped
1/4 cup cilantro, chopped

Directions:
In a large pot heat up the oil on medium-heat then add the onion. Fry until golden brown. Add Indian Dal seasoning, salt and stir for 10 seconds. Now add the dal, carrots and zucchini then stir for 1 minute. Add the water then cover and bring to a boil. Lower the heat and cook for 45 minutes. Add the tomato and cilantro. Serve with flatbread of pita bread.

 

 

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Tarragon-Mustard Salmon Recipe

Whole Spice will be offering a 20 percentdiscount the last three days of this month so you can spring clean your spice cabinets March 29-31! Also, try this delicious Whole Spice salmon recipe! Just a teaspoon of dried tarragon is enough to bring out the flavor in fish and chicken. It also pairs well with peas, asparagus and other spring vegetables; and it is great friends with mustard, as in this easy salmon recipe.

Tarragon-Mustard Salmon (serves 2)

Ingredients:
2 fresh salmon fillets
1 tsp. Whole Spice tarragon
1 tsp. Dijon mustard
1 tsp. honey
2 tsp. olive oil
1/8 tsp. salt
Pinch of cayenne
1/2 tsp. fresh lime juice

Directions:
Preheat oven to 450. Mix together the tarragon, mustard, honey, salt, cayenne and lime juice. Drizzle olive oil on the salmon and season with salt and pepper. Place in the hot oven for 10 minutes. Take out the salmon and rub it with the tarragon-mustard mixture. Place back in the oven for 5-6 minutes, until the sauce is caramelized.
Serve with fresh vegetables: Whole Spice likes a salad of shaved colored carrots seasoned with salt, pepper and olive oil.

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Fatted Calf Is Celebrating Spring

Spring is here, Easter is just around the corner, and The Fatted Calf is ready to celebrate. Forget the peeps and chocolate bunnies! Fatted Calf has a hoFatted Calf Easter Menust of treats for your spring celebration from chive scented bockwurst to succulent stuffed quail. And don’t forget the bacon, breakfast sausage and farm fresh eggs for a holiday brunch. To place an order for pick up, please email  or call (707) 256-3684.

Marsha’s Grilled Rabbit Spiedini with Chicories, Olives and Almonds (serves four)
This recipe was handed down to The Fatted Calf from Marsha McBride, chef and proprietress of Berkeley’s Cafe Rouge. This savory grilled rabbit spiedini utilizes both the meat and organs of the rabbit, deliciously served over a salad of chicories, olives and almonds, perfect for a spring feast.

For the spiedini:
1 2 to 3 pound rabbit, boned
2 rabbit kidney
s, halved 1 rabbit liver, cut into fourths
sea salt
1 tsp. toasted and ground coriander
zest of 1/2 orange
2 Tbs. chopped parsley
2 Tbs. chopped thyme
1 Tbs. chopped garlic
½ cup extra virgin olive oil
½ cup rosé wine
4 thin slices of pancetta

For the salad:
¼ cup red wine vinegar
1 finely minced shallot
sea salt
1 Tbs. Dijon mustard
¾ cup olive oil
4 cups washed and trimmed arugula
4 cups wash
ed and trimmed escarole hearts 4 cups washed and trimmed frisée
¼ cup chopped picholine olives
½ cup toasted chopped almonds
freshly ground black pepper

Directions:
Cube the rabbit meat into one-inch (2.5 cm) pieces. Season the meat, liver, and kidneys with the sea salt and coriander. In a large bowl mix the garlic, orange zest and herbs with the olive oil and wine. Add the seasoned rabbit. Cover and refrigerate overnight.

Prepare the vinaigrette for the salad. In a medium sized mixing bowl, macerate the shallots in the red wine vinegar. Add a pinch of sea salt and the Dijon mustard. Slowly whisk in the olive oil to emulsify. Set aside.

Remove the rabbit from the marinade. Wrap the rabbit liver with the pancetta. Thread one piece of liver and one kidney onto each skewer along with ¼ of the rabbit meat, leaving ½ inch (1.25 cm) in between each piece. Grill over a medium-hot fire for about 8 to 10 minutes total, turning frequently to brown evenly on all sides.

In a large bowl, toss together the arugula, escarole and frisée with the vinaigrette. Add the olives, almonds and a few grinds of black pepper. Divide the salad amongst four plates. Place a whole skewer, still warm, over the bed of greens and serve.

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MARCH MADNESS & ABSINTHE GO HAND-IN-HAND AT CATE & CO.

Cate & Co.’s new salami from Zoe’s Meats just happens to be Absinthe Salami. Madness was one of the rumored side effects of drinking absinthe at the turn of the 20th century, so what better snack to munch on during March Madness! Pork salami gets a kick of spice from New Mexican hatch chili peppers, and is infused with absinthe liqueur. Enjoy at your own risk, it can be dangerously addicting! We suggest making skewers of salami, cheese, olives and toasted bread, and you’re all set for snacking during March Madness.

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Cooking Fatted Calf Corned Beef for St. Patrick’s Day

Fatted Calf corned beef is ready just in time for St. Patrick’s Day. You don’t need the luck of the Irish to nab one of these succulent beauties. Just reserve one for pick up by emailing or order by phone at (707) 256.3684.

Cooking Fatted Calf Corned Beef
Corned beef is the dish that keeps on giving. At The Fatted Calf, they always cook a corned beef twice as big as they think they might reasonably need in hopes that the next day there will be a hot corned beef sandwich heaped with sauerkraut and caramelized onions and possibly enough shredded end bits for a hearty red flannel hash.

Choose a pot that is wide and deeper than your hunk of beef is tall (or possibly a deep roasting pan). Into your cooking vessel toss a leek, roughly chopped, a couple of carrots peeled but left whole, a clove or three of garlic, a stalk of celery and sprigs of thyme and parsley. Situate the corned beef brisket atop this aromatic bed and cover with cold water and perhaps a generous splash of beer. Bring to a simmer then place all of this in a low oven, about 300°F (150°C) for three to four hours.

Prod the brisket with a meat fork to be sure it is tender and yielding before calling it quits. Let the meat rest in its cooking liquor for twenty or thirty minutes then transfer it to a carving board and slice it against its grain. Seldom sticklers for tradition The Fatted Calf prefers to cook the requisite cabbage and potatoes on the side. Cabbage sautéed with a bit of Fatted Calf bacon until just tender and finished with a ladleful of the braising liquor is far tastier than the long boiled stuff. A steaming bowl of new potatoes with just a bit of butter and parsley will more than do or try a rustic root vegetable mash. A dollup of creamy horseradish sauce and a pot of strong mustard round out this fine Irish-American feast, a meal so good you may need to ration a bit for the next day’s sandwiches.

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Chocolate Cake drizzled with Urfa Chili Chocolate Cream

Try this decadent Whole Spice recipe for chocolate cake drizzled with Urfa chili chocolate cream. Urfa’s heat level of 3-4 on the Scoville scale of 1 to 10, combined with a high essential oil content, makes it accessible to most palates.

Chocolate Cake
Ingredients:
4 eggs
1 cup sugar
9 ounces dark chocolate, roughly chopped
1/2 cup unsalted butter, at room temperature
1/2 cup flour
4 Tbs. Whole Spice Cocoa Powder

Directions:
Melt the butter and add dark chocolate, gently folding until it is all melted. Set aside.

Beat eggs and sugar together until thickened. Add the melted chocolate and continue beating.

Add flour and cocoa powder, mixing just until combined — do not overbeat.

Transfer to a round baking pan and bake at 350 degrees for 20 minutes.

Urfa Chili Chocolate Cream
Ingredients:
4/5 cup whipping cream
7 ounces dark chocolate, roughly chopped
3/4 tsp Whole Spice Urfa Chili Flakes

Directions:
Heat up whipping cream, add dark chocolate and stir until melted Add Urfa chili and mix. Drizzle atop the chocolate cake.

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Spaghetti with Olive Oil, Garlic, Anchovies and Calabrian Pepper Recipe

Whole Spice will be offering a 20 percent discount to all Oxbow Newsletter readers the last three days of December! Also, Whole Spice has added Calabrian Peppers to its extensive chili collection! These pepper pods have a spicy, mildly fruity taste and aroma — not unlike habaneros, but a little bit milder and authentically Italian. Try them in this delicious Whole Spice recipe:

Spaghetti with Olive Oil, Garlic, Anchovies and Calabrian Pepper
(Serves 2)

Ingredients:
250 grams spaghetti
5 cloves fresh garlic, sliced
1 50-gram can anchovies
7 Calabrian pepper pods, chopped fine
2 Tbs. olive oil
1/4 bunch fresh parsley, chopped fine

Directions:
Cook spaghetti according to box instructions. Heat up olive oil over medium-low heat. Add sliced garlic and stir. Add chopped Calabrian peppers. Sauté on low to medium heat, to prevent the garlic from burning. Add anchovies and olive oil, breaking the anchovy fillets into the oil while making sure not to burn them. Immediately add cooked pasta and fresh parsley, and mix. Remove from heat and serve warm.

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Whole Roasted Salmon for Holiday Entertaining

Looking for new ideas for entertaining family and friends this holiday season? Try this recipe for salt-roasted whole salmon with wasabi mayo and chile salsa from Eiko’s Executive Chef Jake Rand.

Ingredients: 
1 whole salmon (10-12lbs), gutted, gills removed, scales left on
3 lemons,  quartered
1 lemon, finely sliced
2 fennel bulbs, thinly sliced
½ bunch of fresh-flat leaf parsley
½ bunch of sage
½ bunch of fresh chives
18 cups rock salt
2 large eggs

For the wasabi mayo:
1 tube Kewpie Mayo
1 tin dried wasabi powder

For the chilli salsa:
1 fresh red chilli , deseeded
½ bunch fresh mint, leaves picked, stems discarded
1 1/2 Tbsp. extra virgin olive oil
1 tsp. white wine vinegar
sea salt and freshly ground black pepper to taste

Directions:
Preheat the oven to 350 degrees.

Wash the salmon well both inside and out, then pat dry with kitchen paper (leaving the scales on helps to keep in the moisture as it cooks). Finely slice 1 lemon into rounds and stuff into the salmon cavity with the sliced fennel, parsley, marjoram and chives.

Combine the rock salt, eggs and one cup of water in a large bowl, then evenly spread one-third of the salt mixture over a large baking tray (large enough for entire fish to lay flat), making a slight hollow in the middle to hold the salmon snugly. Lay the salmon diagonally into the tray, then spoon over the remaining salt mixture, heaping it around and onto the salmon so that it’s evenly covered – you should have a layer of salt, roughly 2cm thick, all over the salmon.

Place the tray in the hot oven for around 40 minutes, or until cooked through. To test if the salmon is ready, push a skewer through the salt into the thickest part of the fish – if it comes out warm after 5 seconds, it’s done.

Meanwhile, make the wasabi mayo. Mix wasabi powder with warm water until a paste forms. Whisk wasbi into mayo 1 tablespoon at a time until desired astringency is reached.

To make the salsa, finely chop the chilli and mint leaves (discard stems), then place into a bowl with 1½ tablespoons of extra virgin olive oil and 1 teaspoon of vinegar. Season to taste with salt and pepper, then set aside.

Once cooked, remove the salmon from the oven and allow to cool for around 20 minutes, then with the tip of a knife, carefully slice into the salt, cutting all the way along the salmon spine, being careful not to slice into the fish at this point. Gently lift the salt casing off the salmon, then spoon away and discard the remaining salt, brushing away any excess from the top of the salmon. Transfer the fish to a large platter, then score the skin along the spine, across the tail and under the gill and peel back the skin. Divide up the salmon and serve with the wasbi mayo, chilli salsa and lemon wedges on the side.

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Oysters for the Holidays

Give thanks for our fresh, local bounty from the sea. Hog Island oysters make a welcome addition to your holiday feasts. Serve as a light yet savory appetizer, raw on the half shell with Hog Wash, Baked Hog Island Oysters Fungi, or try a classic herbed oyster stuffing. Any way you shuck them, fresh local oysters are always a treat. Call 707-251-8113 or stop by Hog Island Oyster Bar to place your orders by Tuesday, November 24 by 5 pm, and pick up on Wednesday, November 25 before 5 pm.  All oysters and shellfish are sold live, in the shell.

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“Yes, I Am The Muffin Man” Recipe

Napastak has an extensive selection of baked goods and bakeware, to help you make delicious bread, pies and cookies. Here’s a simple but delicious recipe for muffins, using Haulin’ Oats and pumpkin spice emulsion, both available at Napastak.

“Yes, I Am The Muffin Man” Recipe

Ingredients:
1 sm. can (15oz.) pumpkin
1/2 cup applesauce
2 large eggs
1 tsp. vanilla extract
1/2 cup brown sugar
1 3/4- 2 cups flour
1 tsp. baking powder
1 tsp. pumpkin spice emulsion or 2 1/2 pumpkin pie spice
1/2 tsp. salt
1 16 oz. mason jar of Haulin’ Oats, Chai a Little Tenderness, or Cinnamon Girl

Directions:
Heat oven to 350. Grease bottom only of muffin pan. Combine all ingredients in a bowl and mix together. Pour into muffin cups and bake until muffins are slightly puffed and golden brown, about 25 minutes. Makes approximately 10-12 muffins, depending on tin size.