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Author Archives: kimberley

Lemon Thyme Rhubarb Cake

Tart, sweet and dramatically red, rhubarb never tasted so good as in this rustic Lemon Thyme Rhubarb cake.  The cake is moist and fluffy on the inside with a slight crisp on the outside edge. The sharpness of the rhubarb combined with the delicate pungency of the lemon thyme make this a most wonderful way to take advantage of an abundant rhubarb harvest.

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Lemon Thyme Rhubarb Cake

Ingredients

For the Compote
3 cups rhubarb, cut into 1/2 inch pieces
1/2 cup sugar
1/2 cup water
For the Cake
1/2 cup butter, softened, plus extra for pan
3/4 cup white sugar
2 eggs
1 teaspoon baking powder
1 tablespoon lemon thyme
1 cup all-purpose flour, sifted, plus extra for dusting pan
For the Topping
2 teaspoons lemon thyme
2 tablespoons white sugar

Instructions

  1. Preheat oven to 350 degrees
  2. Butter and flour a 9-inch cake pan or cast-iron pan
  3. In a small saucepan, over medium heat, add rhubarb, sugar and water
  4. Cook, stirring occasionally, until rhubarb has softened
  5. Strain, reserve juice
  6. Set rhubarb aside to cool while you make the rest of the cake
  7. Cream butter and sugar together until smooth
  8. Add eggs, one at a time, mixing well after each addition (batter should look light and fluffy)
  9. Gently mix in the baking powder, salt, lemon thyme and flour - be careful not to over mix
  10. Pour into the prepared pan and smooth the top of the batter
  11. Spoon the rhubarb compote over the top of the batter
  12. Using a butter knife, swirl the compote through the cake batter, being careful not to scrape the bottom of the pan
  13. Drizzle 2 tablespoons of the reserved rhubarb compote juice over the top
  14. Sprinkle with the rest of the lemon thyme and sugar
  15. Bake 25 minutes or until knife inserted in center of cake comes out clean
  16. Serve warm or room temperature
  17. Enjoy with more of the rhubarb compote mixed with whipped cream or Greek yogurt, served on the side
http://www.silkroaddiary.com/lemon-thyme-rhubarb-cake/

Categories: Eastern Europe, North America, Recipes, Sweet Somethings | Tags: , , , , , , , | Leave a comment

Aleppo Pepper Basil Lemonade

Now that the 4th of July has passed, Seattle summer has truly begun.  The sun is shining, the BBQ is fired-up, and a wild game of badminton is underway.  The players and onlookers are thirsty and I’ve got just the thing.  This refreshing lemonade is perfect for  hot summer afternoons like these. The soothing taste of fragrant basil and the zesty flavor of ruby-red Aleppo Pepper create a delicious, thirst quenching treat.  The simple syrup can be used to make wonderful  cocktails as well.  Many thanks to Carol Peterman of SpiceCare for sharing her recipe with us.

aleppo basil lemonade

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Aleppo Pepper Basil Lemonade

Ingredients

Aleppo Pepper Basil Simple Syrup
1 cup water
2 cups sugar
2 oz fresh basil (leaves and stems)
1-1/2 Tbl. Aleppo Pepper
Lemonade
3/4 cup Aleppo Pepper Basil Simple Syrup
2 cups fresh lemon juice
3 cups water
Garnish - sprigs of fresh basil and slices of lemon

Instructions

  1. For Simple Syrup - Combine all of the ingredients for the simple syrup together in a medium-sized sauce pan and bring to a boil. Let the syrup boil for 5 minutes and then remove from the heat. Be sure to let cool to room temperature before using it for the lemonade. Once it has cooled, strain and refrigerate it for use in beverages.
  2. For Lemonade - Combine the simple syrup, fresh lemon juice and water in a large pitcher. Stir to combine, and chill until ready to serve. Pour over ice, adding fresh basil sprigs and lemon slices for a garnish.

Notes

Thank you to our good friend and spice goddess, Carol Peterman of TableFare, for this fantastic recipe!

http://www.silkroaddiary.com/aleppo-pepper-basil-lemonade/

 

Categories: BBQ, Latin America, Recipes | Tags: , , , , , | 1 Comment

Nigella Watermelon Salad

Nothing says summer quite like watermelon. Instead of just eating  plain ‘ole watermelon slices, why not make a salad for your next barbecue? Tossed with some fragrant Aleppo Pepper, Nigella Seeds and fresh arugula, it makes a refreshing (and delectable) salad. An easy way to add a little oomph to watermelon, kids and adults alike will be piling their plates to the brim!

nigella watermelon salald

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Nigella Watermelon Salad

Ingredients

4 cups watermelon, cut into bite-sized pieces
1 cup fresh arugula
4 limes, juiced
1-1/2 tsp. Nigella Seed

Instructions

  1. In a large bowl, combine all of the ingredients and mix gently.
  2. Enjoy...maybe make a double batch...
http://www.silkroaddiary.com/nigella-watermelon-salad/

Categories: BBQ, Recipes | Tags: , , , , | Leave a comment

Hibiscus Margarita

Celebrate Cinco de Mayo like never before with this delicious cocktail. The hibiscus infuses a deep rich red color to this libation. Add a slice of lime and Sel de Mer to the rim of your glass and you have the colors of the Mexican flag!   Almost cranberry in flavor, it’s got a “zing” that is enhanced by using silver tequila and the homemade spiced simple syrup.  Tune in to the mariachi station on Pandora while you whip these up for an absolute fiesta!

Hibiscus Margarita

Hibiscus Margarita

 

Hibiscus Margarita

Ingredients

Margarita
3 ounces silver tequila
1/2 lime, juiced
2 ounces Hibiscus Spiced Simple Syrup (recipe follows)
Ice
Simple Syrup
2 cups water
2 cups white sugar
1 teaspoon chopped ginger
1/4 cup (1 ounce) hibiscus

Instructions

    For the Hibiscus Spiced Simple Syrup
  1. Place all the ingredients in a medium sized pot
  2. Bring to boil over medium-high heat
  3. Reduce heat to medium-low and simmer for 20 minutes
  4. Strain and pour into jar. Allow to cool to room temperature
  5. Once cooled, place in refrigerator. Your syrup will keep in the refrigerator for a couple of weeks
  6. For the Margarita
  7. Combine tequila, lime juice and Hibiscus Spiced Simple Syrup in a glass with a couple of cubes of ice.
  8. Stir well
  9. Drink
  10. Repeat
http://www.silkroaddiary.com/hibiscus-margarita/

Categories: Latin America, Recipes, Wet Your Whistle | Tags: , , , , , , , | Leave a comment

Rooster Spice Asparagus

Songkran (สงกรานต์) is the traditional Thai New Year water festival which starts on April 13 every year. Traditionally, the throwing of water is said to be a symbol of luck to bring good rain for the crops.  Well, we are swimming in good luck with a bountiful asparagus harvest this year and a brand new spice blend, Rooster Spice!  We designed this spicy chili powder drawing inspiration from Indonesian sambal, Thai nam phrik, and Vietnamese tuong ot toi. Rooster Spice has limitless possibilities but here we combine the seasonality of asparagus with the celebration of Thai New Year.  Enjoy!

Rooster Spice Asparagus

Rooster Spice Asparagus

 

Rooster Spice Asparagus

Ingredients

Oil for frying, vegetable, peanut or canola
1 bunch asparagus, touch ends removed
3 tablespoons all-purpose flour, plus more for dusting
1 tablespoon cornstarch
1/4 cup very cold, full bodied beer
2 eggs, separated

Instructions

  1. In a deep saute pan, gently heat oil to 375 degrees
  2. Bring 4 quarts of heavily salted water to a rolling boil
  3. Add asparagus, cook for 50 seconds
  4. Transfer to a bowl of ice water to shock, then dry thoroughly
  5. In a medium bowl, mix egg yolks with flour, cornstarch, Rooster Spice and beer, taking care not to over mix
  6. In a separate bowl, beat eggs whites to soft peaks
  7. Fold egg whites, very gently, into egg yolk mixture
  8. Do not over mix or allowed batter to sit too long
  9. Toss asparagus with a few tablespoons of flour, shaking to remove excess
  10. Dredge in batter and fry in oil, until golden and crisp
  11. Season with Sel de Mer, a squeeze of lemon, or a generous dousing of malt vinegar
  12. Serve in newspaper cones
http://www.silkroaddiary.com/rooster-tempura-battered-aspragus/

Categories: Asia, Global Cuisines, Holiday, Recipes, Sides, Snacky Bits | Tags: , , , , , , | Leave a comment

Pacific Seafood Halibut Escabeche

The first of the season  Alaskan halibut has arrived, and we are thrilled!  Considered the world’s premium whitefish, first of the season halibut are the best quality because the fat content of the fish is at its absolute peak. To celebrate the arrival of this delicacy from the icy north, we created an escabeche using our Pacific Seafood.  This simple preparation is a luscious showcase of some of  spring’s first fresh flavors.

Pacific Seafood Halibut Escabeche

Pacific Seafood Halibut Escabeche

 

Pacific Seafood Halibut Escabeche

Ingredients

1 cup extra-virgin olive oil
3 halibut steaks, about 7-8 ounces each, 1/2 inch thick
1 medium sweet onions, thinly sliced
4 large garlic cloves, thinly sliced
3 jalapenos, seeded and thinly sliced into slivers
1-1/2 tablespoons Pacific Seafood
3/4 cup distilled white vinegar

Instructions

  1. Heat 1/2 cup olive oil in a 12-inch nonstick saute pan over medium heat
  2. When hot, add the halibut steaks and saute until golden, about 2-1/2 minutes per side
  3. Remove from pan and transfer to a dish large enough to hold all of the halibut in a single layer
  4. Set aside
  5. Using same oil and saute pan, saute onions, jalapenos, bay leaves and peppercorns until they are almost soft, about 4 minutes
  6. Add Pacific Seafood and saute for another minute until the onions and jalapenos are completely softened
  7. Stir in vinegar and cook at a simmer for about 5 minutes
  8. Pour mixture over the cooked halibut, being sure to spread over and around the halibut
  9. Top with remaining 1/2 cup of olive oil
  10. Serve at room temperature
http://www.silkroaddiary.com/pacific-seafood-halibut-escabeche/

Categories: Fruits of the Sea, Main Meals, North America, Recipes | Tags: , , , , , , | Leave a comment