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Tagged With: Vegetables

Coriander Roasted Beets

Ready to Roast!

Ready to Roast!

Roasting beets concentrates their flavor and the complement of coriander is delicious. We like to roast a whole pan-full and serve them as a side dish or atop a dark leafy green salad of chard, kale and spinach. Choose beets of a similar size so they cook at about the same rate, and both the gold and red varieties can be used alone or in combination. The spice mix of coriander, sesame, marjoram and urfa is bright and pleasing with just a hint of mild heat. Inspired by our love of dukkah and Israeli za’atar, this blend is a variation on those themes with coriander taking center stage.

Toasted Coriander and Sesame

Toasted Coriander and Sesame

This spice mixture goes well with other roasted vegetables too- like carrots or parsnips and can be used as a crust on meat and seafood. You can vary the consistency to go with your dish- we like it medium-fine to sprinkle on vegetables and a more coarse to use as a crust. For another variation, grind the coriander seeds, but leave the sesame seeds whole for additional crunch.

Medium-fine texture for vegetables.

Medium-fine texture for vegetables.

Out of the oven, these beets have heavenly, and healthy flavor. Enjoy.

Coriander Roasted Beets

Coriander Roasted Beets

Coriander Roasted Beets

Ingredients

For the beets
8-10 medium beets, golden or red
2 teaspoons avocado oil
1/2 teaspoon kosher salt
For the spice blend
1 teaspoon white sesame seeds
2 teaspoons Indian coriander
2 teaspoons European coriander
1 teaspoon marjoram
1/2 teaspoon urfa biber
2 teaspoons avocado oil

Instructions

  1. Preheat the oven to 375 degrees
  2. Scrub the beets clean and arrange them in a cast iron skillet or Dutch oven. Coat with avocado oil and sprinkle with salt. Cover the pan tightly and roast the beets for 45-60 minutes, until they can easily be pierced with a fork.
  3. While the beets are roasting, prepare the spices. In a heavy dry pan over medium heat, toast the sesame and coriander seeds until they are lightly browned. Remove to a plate to cool.
  4. Crush the toasted sesame and coriander seeds in a mortar and pestle, or pulse in an electric mill, to a medium-fine consistency. Then add the marjoram and urfa and crush or pulse gently to combine. Add the Murray River flake salt.
  5. Remove the beets from the oven and increase the oven temperature to 400 degrees.
  6. Allow the beets to cool to the touch. Slice off the tops and the peel the beets. The skins should slip off easily.
  7. Chop the beets into quarters or eighths and place them in a large bowl. Drizzle with the avocado oil and toss to coat. Sprinkle the spice mixture over the beets and spread them on a grill pan.
  8. Roast 10 minutes more to fuse the spice flavors with the beets.
http://www.silkroaddiary.com/roasted-beets-coriander-crust/

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

Chimichurri Meets Grill

Rule #1 of the Spice Merchant’s Camping Handbook: Just because you are sleeping on the ground, doesn’t mean you have to eat franks and beans! We took Chimichurri sauce camping this weekend, and the results were fantastic! We had Chimichurri flank steak for dinner plated up with Voodoo grilled zucchini and followed by Dutch Oven peach and huckleberry cobbler, cause that’s how we roll. (For great information on using a Dutch Oven click here.)

Classic Argentinian Chimichurri sauce combines the almost apricot flavor of the Aji Mirasols, the peppery sweetness of guajillo and New Mexico chiles, the earthiness of oregano, cumin and bay (all from our Chimichurri Spice) with fresh herbs, citrus, plenty of garlic, vinegar and oil, to create a sauce that you’ll find excuse after excuse to use. It couldn’t be easier to make– just throw the sauce ingredients together in a blender, and voila!  You’re headed down, down to flavor town.

When used as a marinade, the grill fire tames the acidity of the vinegar, enhances the sweetness of the citrus, and intensifies the heat of the chiles. Another drizzle of sauce to finish leaves any cut of meat, beef especially, perfectly balanced in that sweet-tart-spicy-meaty union that screams “summer food” the world over. The flavors of Chimichurri sauce bloom over time, melding together and becoming even more cohesive, so make enough to keep in the fridge for about a month. Insider tip: A “month’s worth” is double what you think it is.

Chimichurri steak

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Chimichurri Flank Steak

Ingredients

1 cup fresh parsley, roughly chopped (or a mix of parsley and cilantro)
1/4 cup minced garlic
3/4 cup white vinegar
1/4 cup sherry vinegar
1/4 cup water
2 cups blend, canola or vegetable oil
1 or 2 limes, juiced plus extra for serving with the steak
2 - 3 lbs. flank steak

Instructions

  1. Combine first nine ingredients in a blender or food processor and blend. Pour into a glass jar with good seal. It will keep for a couple of months in the refrigerator...and just keep getting better. Give it a good shake before using.
  2. Put the flank steak in a large resealable bag, and add enough of the Chimichurri Sauce to thoroughly coat the steak. Squeeze all of the air out of the bag, and seal. Place bag on a plate and put in the refrigerator. Marinate for at least 2 hours, but overnight is even better.
  3. You can either grill or broil this flank steak. When your coals are hot and ready for cooking, take the flank steak out of the bag, but make sure that it still has some of the Chimichurri Sauce coating it when you put it on the grill.
  4. Grill or broil it to your desired doneness, being sure to get good grill marks on both sides. When you take it off the grill, allow it to rest for 5 - 10 minutes.
  5. Then slice it against the grain, put it on a platter (no sneaking a piece!), and drizzle with more Chimichurri Sauce. Serve it with a little bowl of sauce and some fresh cut up limes on the side.
http://www.silkroaddiary.com/chimichurri-flank-steak/

Categories: BBQ, Global Cuisines, Grilling Season, Latin America, Main Meals, North America, Recipes, Sides | Tags: , , , , , , , | 1 Comment

Rooster Grilled Artichokes with Spicy Garlic Mayonaise

Seattle’s local farmers have been showcasing artichokes for a few weeks now, so what better produce to highlight one of our newest blends, Rooster Spice! Inspired by everyone’s favorite Vietnamese hot sauce, Rooster Spice packs a wallop of heat, but boasts a delicious complexity that will keep you coming back.  It’s the perfect accompaniment to these artichokes, or really anything your market basket can throw at it.

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Rooster Grilled Artichokes with Spicy Garlic Mayonaise

Ingredients

2 lemons
4 large artichokes
1 tablespoon extra virgin olive oil
1/4 teaspoon Kosher salt
2 tablespoons Rooster Spice
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice
Rooster Spice, to taste

Instructions

  1. Fill a Dutch oven with water, add the juice of 1 lemon and the bay leaf.
  2. Trim leaves from the top of artichoke, remove outer layers of leaves from the stem end and snip all remaining spiky tips from the outer leaves.
  3. Trim an inch off the bottom of the stem and use a vegetable peeler to remove the fibrous outer layer.
  4. As each artichoke is prepared in this way, drop it into the lemon water to prevent from turning brown.
  5. When artichokes are prepared, cover the pan and bring to a boil.
  6. Boil until the base of the stem can be pierced with a fork, about 12-15 minutes.
  7. Transfer to a cutting board and let stand until cool enough to handle, about 10 minutes.
  8. Meanwhile, combine garlic, lemon juice, and Rooster Spice with the mayonnaise. Mix well.
  9. Transfer to a serving dish and chill until needed.
  10. Preheat grill to medium.
  11. Slice the artichoke in half lengthwise.
  12. Scoop out the choke and first few inner layers in the center until the bottom is revealed
  13. Brush each half with olive oil and sprinkle with Murray River Flake Salt and Rooster Spice.
  14. Grill the artichokes until tender and lightly charred, about 5 minutes per side.
  15. Transfer to a serving platter, squeeze half a lemon over them and garnish with remaining lemon wedges.
  16. Serve warm, at room temperature or chilled alongside Spicy Garlic Mayonnaise.
http://www.silkroaddiary.com/rooster-grilled-artichokes-with-spicy-garlic-mayonaise/

Categories: Asia, BBQ, Recipes, Sides, Snacky Bits | Tags: , , , , , , , , | 2 Comments

Continental Curry Biryani

It’s almost Buddha’s birthday! Buddha’s birthday is celebrated on the eighth day of the fourth month of the Chinese lunar calendar in nearly all east-Asian countries. This year it falls on Friday, May 17th in the Western calendar. Because it is customary to eat rice on Buddha’s birthday, we developed this heavily spiced vegetarian biryani to honor the Buddha and many of the exotic lands from which our spices come. Our Continental Curry is the perfect blend for this occasion, as it combines the best elements of several varieties of yellow curry. While we can’t promise a permanent Nirvana as a result of this dish, we guarantee at least a transient one!

Continental Curry Biryani

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Continental Curry Biryani

Ingredients

For the Rice
1 cup basmati rice, well rinsed
1 tablespoon olive oil
1 red onion, thinly sliced
1 big pinch of saffron
2 tablespoons golden raisins
2 tablespoons cashews, chopped
1/4 teaspoon cloves, whole
1/2 teaspoon cumin seed, whole
2 cups water
For the Curry Paste
6 large cloves garlic, chopped
3 inch piece of ginger, chopped
2 tablespoons Continental Curry, ground
2 medium onions, chopped
7 mint leaves
1 jalapeno, chopped
2 roma tomatoes, seeded and chopped
1 tablesoon olive oil
1/2 cup broccoli florets
1/2 cup cauliflower florets
1/2 cup green beans, cut into 1 inch pieces
1/2 cup peas
1 medium sweet potato, cut into 1 inch pieces
1/2 cup water
For Baking the Biryani
1/2 cup cilantro, chopped
1/2 cup warm milk
1 pinch saffron
2 tablespoons olive oil
1 large red onion, thinly sliced
2 tablespoons cashews, chopped
Pan spray
Greek yougurt

Instructions

    For the Rice
  1. In a medium-sized pan over medium heat, add the oil. When hot, add the onion and cook until softened.
  2. Add raisins, cashews, cloves, cumin, Indian coriander, green cardamom and cassia sticks.
  3. Saute spices until fragrant and the seeds start to "pop", about 3 minutes.
  4. Add salt, water and saffron and bring to a boil.
  5. Add rice and turn heat down to simmer.
  6. Cover and cook for about 10 minutes. Rice will be 3/4 of the way cooked. Spread in a shallow pan to cool.
  7. While rice is cooking, par-cook the vegetables. In a shallow pan over medium-high heat, add the vegetables and water. Cover and steam for about 5 minutes.
  8. For the Paste
  9. In a food processor, puree the garlic, ginger, onions, mint leaves, Continental Curry, jalapeno, salt and tomato.
  10. In a medium saute pan, heat 1 tablespoon oil.
  11. Add paste and saute for 5 minutes.
  12. Add par cooked vegetables, stirring well to combine. Taste for seasoning and salt.
  13. To Bake the Biryani
  14. Preheat oven to 350 degrees.
  15. In a small saucepan, warm a pinch of saffron and the milk. Remove from heat.
  16. Spray a large ovenproof casserole dish with pan spray.
  17. Layer in half of the rice and sprinkle with half of the cilantro.
  18. Evenly spread the vegetable curry paste mixture over the rice.
  19. Top with remaining rice and sprinkle with remainder of cilantro.
  20. Drizzle with the saffron-infused milk.
  21. Cover the casserole dish and bake for 15 minutes, until the rice is cooked through.
  22. Turn the oven off and let the biryani stay in the hot oven for another 10 minutes.
  23. While the biryani is baking, heat 2 tablespoons of oil in a large saute pan over medium-high heat.
  24. Add the sliced onions and fry until golden. Drain on paper towels.
  25. Add chopped cashews and fry until golden. Drain on paper towels.
  26. Remove the biryani for the oven.
  27. Top with fried onions and cashews.
  28. Serve with Greek yogurt on the side.
http://www.silkroaddiary.com/continental-spice-biriyani/

Categories: Asia, Curries & Masalas, Global Cuisines, Holiday, Indian Subcontinent, Main Meals, Recipes | Tags: , , , , , , , , , | Leave a comment

Harissa and Vegetable Couscous

This recipe has been a long time coming. Hardly anyone who comes in to the shop — spice masters and novices alike — can pass over the North African section without some long, lingering sniffs. The spices from that region are so exotic, in their perfect union of sweet-spicy-aromatic. “How do you use the Harissa?” is one of the most common questions following the exclamations of delight, and though my fellow merchants and I have written versions of this recipe on many a business card, envelope, and scratch paper, it’s about time it took its place among our favorites here on the blog.

The tender-crisp vegetables and fluffy cous cous are a perfect vehicle for this sumptuous sauce; our version of the traditional Tunisian red pepper condiment that is so ubiquitous in Northern Africa. The cumin, coriander, and caraway add complexity and depth, with the guajillos lending just enough heat to be interesting without being overwhelming. You can also try the Harissa sauce on grilled meats or eggplant — or even on halibut!

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Harissa and Vegetable Couscous

Ingredients

For the Harissa –
 
6 ounce can of tomato paste
12 ounce jar roasted peppers
1 tablespoon olive oil
1 small red onion, chopped
2 tablespoons Harissa, ground
1-1/2 teaspoon garlic granules
1/3 cup olive oil
¼ cup red wine vinegar
4 green onions, sliced thinly
 
For the couscous –
 
3 tablespoons olive oil
1 small sweet onion, chopped
6 large garlic cloves, chopped
2-1/4 cup vegetable broth
1 cup dried apricots, chopped
1 small acorn or butternut squash (cut into ½ inch cubes)
1 small cauliflower, florets cut into small pieces
1 medium zucchini (cut into ½ inch cubes)
1 can chickpeas, drained and rinsed
2 teaspoons turmeric
1 teaspoon ginger powder
1 teaspoon Aleppo pepper
6 Roma tomatoes, seeded and diced
¾ cup fresh or thawed green peas
½ cup chopped cilantro
1-1/2 cups couscous

Instructions

  1. To make the Harissa – In a small saute pan on medium heat, add 1 tablespoon olive oil. When hot, add the chopped red onion, and saute until it starts to get a little color. Meanwhile, in a blender, combine the tomato paste, roasted peppers, Harissa, garlic granules, 1/3 cup olive oil and red wine vinegar. Pulse until it’s still a little chunky. (You can also puree it until it’s smooth.)
  2. Transfer to a bowl and add salt to taste. Add the sauteed red onions and green onions and mix well. (You can prepare this ahead of time – let it get to room temperature before serving. If you have any leftovers, it will keep well in the refrigerator. This works well as a condiment to any meal.)
  3. To make the Couscous – In a large Dutch oven, heat the oil over low heat. Saute the onion and garlic until translucent. Add stock, dried apricots, squash, zucchini, cauliflower florets, chickpeas, turmeric, ginger powder and Aleppo pepper, stirring well. Turn up the heat and bring to a boil. Place the cover on the pot, reducing the heat to medium and simmer until the vegetables are tender, but still a bit crispy. This should take about 5 minutes.
  4. Then mix in the diced tomatoes, peas, cilantro and couscous. Remove the pot from the heat, cover and let stand 10 minutes. (This will cook the couscous.)
  5. Remove the lid and fluff the couscous with a fork. Transfer to a serving dish and drizzle some of the Harissa onto the couscous, serving the rest of the Harissa on the side.
http://www.silkroaddiary.com/harissa-and-vegetable-couscous/

Categories: Africa, Main Meals, Mediterranean, Sides, Snacky Bits | Tags: , , , , , , , , , | Leave a comment