5-2013 May Spice Club

14th Apr 2013 @ 23:15 by  

We are celebrating our first year of association with Herbie’s Spices.

It marks a year of happy communications with wonderful customers with opinions on all kinds of spicy subjects.

We love the way conversations start between visitors and watching as recipes and experiences are shared between total strangers who speak the language of food.

If our spice makes one of your recipes jump off the plate, share it with us. There will be an additional spice pack in your next shipment as a "thank you" from us for sharing.

What’s in the May Spice Club Shipment?

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Thyme Leaves (rubbed)

Thyme is often used to flavor meats, soups and stews. While flavorful, Thyme does not overpower and blends well with other herbs and spices, hence the rhyme, "parsley, sage, rosemary and thyme".

Rubbed thyme refers to the process of rubbing the thyme leaves into a fine powder, as opposed to grinding them or leaving them whole.

Thyme is often used as a primary flavor with lamb, tomatoes and eggs. Thyme is good in everything from risotto, pasta sauce, under the skin of roasted chicken, in scrambled eggs with or without cheese, in lentil soup, with or without lamb, and especially in basic tomato sauce, according to Mario Batali.

Thyme is heavenly in scalloped potatoes. Boil your sliced potatoes in some milk, cream, and butter with a couple heaping teaspoons of Herbie's Thyme Leaves. Also throw in some chives and once it comes to a boil, taste and add salt & pepper, then put it all in your baking dish and arrange the slices, cover with foil and bake 40 minutes, then another 10 uncovered or untill top is brown and bubbly. It smells and tastes fantastic.

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Garlic Powder (granulated)

The difference between garlic powder and granulated garlic is merely texture, garlic powder having a flour-like consistency and granulated garlic being coarser.

Garlic powder is ideal in dishes that will not be cooked for long including garlic and herb breads.

Wine Club Members try this recipe for [**Bill's Oven-Roasted Garlic-Garlic-Garlic Bread**]( https://williamsonwines.com/recipe/133)

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Harissa Mix Special Blend

Many think the Moroccans invented harissa to upgrade food from good to excellent. Perhaps they needed something to spice up the non spicy dishes or to help dishes that didn't come out as desired.

Harissa is a Moroccan spicy paste, made predominantly from chili, garlic, cumin and coriander. Herbie’s have blended these fresh, pure spices to create a flavorful seasoning that's perfect for roasting and grilling.

Harissa is used as an accompaniment to a wide variety of foods, in much the same way as the Italians use pestou, the Asians chili sauce and the Indians their lime pickles.

Harissa turns any plain sandwich (omelet, tuna, turkey or even a toast with avocado) to a fancy sandwich. If you like a spicy touch to your dishes, then you will love harissa. Use it in stews, soups and sandwiches, as a topping for pizzas or a flavor booster for pastas.

As a dipping sauce for French fries prepare small plates of harissa, yogurt, whipped cream, and blue-cheese ranch dressing. Yum!

Alternatively, create a spicy, refreshing dip for fresh vegetables by blending our Harissa Spice with tangy yogurt.

For a real eye opener discover the beautiful and tasteful combination of harissa and ketchup when added to a burger. Once you do, ketchup alone will never be the same.

Delicious with rice and couscous dishes, on cold meat sandwiches instead of mustard and with hummus on crusty bread and to flavor salads, vegetables and egg dishes.

Fiery food lovers adore harissa sprinkled onto meats as a dry marinade before cooking making a bold, spicy rub for roasted and grilled meats. Create a spicy, refreshing dip for fresh vegetables by blending our Herbie's 'Harissa Spice with tangy yogurt.

Herbie's Harissa can be used to make the perfect harissa: not too hot or overly spiced. Add Herbie's Harissa spice to olive oil for a classic harissa paste. Make as much harissa paste as you need at a time by simply mixing Herbie's Spices harissa mix with an equal amount of water, then just enough oil to create the consistency you desire.

These premium, all-natural spice seasonings are sourced from around the globe and expertly blended by Herbie from fresh and pure spices. They are individually ground before blending, allowing their distinctive flavors to shine.

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Fish Cake Spice Mix

This tasty blend will enhance the flavor of fish, whether pan-fried, grilled or made into fish cakes.

Australian native spices give it a fresh, lively taste.

Contains: Coriander seed, sumac, fennel, mace, ginger, lemon myrtle, dill, parsley, pepperberry.

Try this recipe and don’t be afraid to experiment.

FISH CAKES

  • 3 medium potatoes ,peeled and quartered.

  • 1 tsp butter

  • 3/4 pound cod (approx 2 pieces) or similar fish of your choice such as sea bass, monkfish or sole.

  • 1 tsp capers finely chopped

  • 1 tbsp spring onion finely chopped

  • 1 tbsp Herbie's Fish Cake Spice Mix

  • 1 tsp red chili finely chopped (optional)

  • 1 egg yolk

  • 3 tbsp oil

  • 1/2 cup raw polenta

Boil potatoes until tender, approx 12 minutes then mash with butter.

Meanwhile poach fish until it flakes easily. Drain, remove skin and any bones and flake fish into a bowl.

Add onion, chili (optional) and capers, stir in egg yolk and spice mix.

Form into 8 large or 10 medium patties.

Place polenta in a shallow dish, roll fishcakes to coat.

Heat oil in pan, add fish cakes and cook until crisp on both sides.

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Dawn and I hope you are having as much fun as we are discovering the vibrant flavors in Herbie's fresh spices.

While it is wonderfully convenient to order on-line and by phone, nothing beats the experience of walking in to our iconic Healdsburg store and finding the “Spice Shed” with a great range right before your eyes so don’t be a stranger, come shop for spices and enjoy a glass of wine while you visit.

Have a great time in the kitchen.

Best regards,

Dawn & Bill Williamson