Course

Paprika Potatoes

Paprika Potatoes

Smoked paprika is an indispensable ingredient in any spice pantry, and the authors of Fresh & Fermented agree! Check out their delicious recipe below!

“Smoked paprika, also known as pimentón, has finally reached mainstream status in the spice world, and not a minute too soon. Made from pimento peppers that have been dried or smoked over a fire, this spice imparts a robust smoky flavor. As a hearty side, this dish pairs well with your favorite sausages, pork loin, or any grilled meat. Leftovers are delicious with eggs in a breakfast burrito or scrambled into a breakfast hash.”

Paprika Potatoes

Serving Size: Makes 4 to 6 servings

Paprika Potatoes

Ingredients

  • 6 tablespoons extra-virgin olive oil, butter, or coconut oil
  • 1 large or 2 small yellow onions, diced (about 2 cups)
  • 6 medium unpeeled red potatoes, cut into medium dice (about 3 cups)
  • ½ teaspoon paprika
  • ½ teaspoon smoked paprika (pimentón)
  • ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 cups stemmed, thinly sliced kale (about ½ pound)
  • 1 cup caraway Kraut

Instructions

  1. Heat the oil in a large sauté pan over medium heat. Add the onions and sauté until translucent, about 10 minutes. Add the potatoes and sauté, stirring every few minutes, until they’re tender, another 15 to 18 minutes. Add the paprika, smoked paprika, salt, and pepper. Sauté until the spices are fragrant, about 1 minute. Add the kale and sauté until it’s just wilted but still vibrantly green, 2 to 3 minutes. Remove the pan from the heat and transfer the potato mixture to a large serving bowl.
  2. Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kraut and add it to the potatoes, tossing thoroughly to incorporate.
  3. Serve immediately, while the potatoes are still warm.
  4. Note: Try soaking cubed potatoes in a bowl of water for an hour to help release the starches, which will help prevent sticking. Drain and lightly dry the potatoes with a towel before cooking.
https://www.silkroaddiary.com/paprika-potatoes/

*(c)2014 By Julie O’Brien and Richard Climenhage. All rights reserved. Excerpted from Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by permission of Sasquatch Books. Photography by Charity Burggraaf

Categories: Cookbook Club, Eastern Europe, Global Cuisines, Hot Topics, Mediterranean, Recipes, Sides | Leave a comment

Caraway Kraut

Our April Cookbook Club selection is Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by Julie O’Brien and Richard Climenhage. Join us to taste and learn about the mysteries of kraut! Here’s a sneak peek at one of their recipes…
Caraway Kraut 2

“We didn’t start making Caraway Kraut until our third year in business—we just weren’t sure if our customers would like the distinctive caraway flavor. When we started experimenting, however, it took just one test batch to convince us that Caraway Kraut belonged in Firefly’s lineup of fermented foods.

Caraway Kraut contributes its pleasing earthy taste to some of the recipes in this book and also makes a great side dish for grilled meats or mashed potatoes. It’s the perfect addition to the classic Reuben (of course) and adds intrigue to potato salads and coleslaws too. Whirl it with fresh avocado for a simple sandwich spread or as a dip for chips and veggies. (The acid does double duty—it adds flavor and keeps the avocado from getting brown.)

Caraway Kraut brine, which results from the fermentation process, is a delicious tonic on its own. For hundreds of years people have been drinking sauerkraut brine to heal ulcers or temper hangovers—it’s a well-known Russian remedy—and that inspired us to start bottling and selling the extra brine as our first Tummy Tonic.”

Caraway Kraut

Yield: Makes about 1 quart

Caraway Kraut

Ingredients

Instructions

  1. Peel off any older, discolored outer leaves from the cabbage, reserving the leaves, and rinse the head. Quarter and core the cabbage, reserving the core. Slice the cabbage into 1/8-1/4 inch-wide strips. You should have about 12 cups of shredded cabbage.
  2. Put the cabbage in a large bowl and sprinkle it with the salt. Use your hands to thoroughly work the salt into the cabbage. When the cabbage has shrunk to about half its original volume and has generated a briny, watery base, taste it and add more salt or water if necessary. Stir in the caraway seeds, making sure they’re evenly distributed throughout the ferment.
  3. Pack the cabbage tightly into a quart jar until it’s about 2 inches below the rim, weighing it down with the reserved leaves and core. Make sure the brine completely covers the compressed cabbage by about 1 inch, and that it’s about 1 inch below the rim of the jar. Let the jar sit at room temperature, roughly 64 to 70 degrees F, topping the cabbage with more brine if needed. The kraut could be ready to eat after 1 week (or let it ferment longer for a richer taste). Store it in the refrigerator for up to 6 months.

Notes

Make It Quick & Simple

Start with 2 cups of your own Classic Kraut, or 1 pound plain unpasteurized sauerkraut from your local market. (You’ll find it in the refrigerator case.)

Stir 1 to 1½ teaspoons of crushed caraway seeds into the kraut and mix well. Crush the caraway seeds using a mortar and pestle, rolling pin, or clean coffee grinder. Break them down, but don’t crush them to a powder. Crushing them helps the caraway flavor more fully permeate the kraut.

Pack the entire mixture into a jar, and top off with as much Brine as needed to cover the kraut.

Let the jar sit at room temperature out of bright light for about a week, and then refrigerate. It’s ready to eat; however, the longer you let it ferment, the more fully the flavors will develop.

https://www.silkroaddiary.com/caraway-kraut/

*(c)2014 By Julie O’Brien and Richard Climenhage. All rights reserved. Excerpted from Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by permission of Sasquatch Books. Photography by Charity Burggraaf.

Categories: Cookbook Club, Eastern Europe, Healthy, Hot Topics, Recipes, Sides, Snacky Bits | Leave a comment

Turmeric Tropical Smoothie

I love a simple combination where all the ingredients are balanced and the flavors blend perfectly. This tropical smoothie with turmeric is a great example. Any number of ingredients would make a great add-in, from coconut and vanilla to ginger and cayenne- but if you really want to taste the turmeric, keep it simple! Everyone is raving about the super-spice these days and touting the health benefits of turmeric, so pop some into your morning smoothie and enjoy the flavors too!

turmeric_smoothie_2

Turmeric Tropical Smoothie

Serving Size: 2

Turmeric Tropical Smoothie

Ingredients

  • 1 banana, fresh or frozen
  • 1 cup mango chunks, fresh or frozen
  • 1 1/2 cups hemp milk, unsweetened
  • 1 teaspoon turmeric

Instructions

  1. Combine all ingredients in a blender and blend until smooth.
https://www.silkroaddiary.com/turmeric-tropical-smoothie/

Categories: Breakfast, Course, Healthy, Recipes, Snacky Bits | Leave a comment

10 Spice Vegetable Soup with Cashew Cream

The timing is perfect! As spring beckons and we are craving healthier fare, what better way to welcome the weather than with this spice-centric soup from one of our new favorite cookbooks, The Oh She Glows Cookbook: Over 100 Recipes to Glow from the Inside Out by Angela Liddon.

10-spice veg soup

“This is quite possibly the ultimate bowl of comfort food, made with a decadent, creamy broth and loaded with an array of health-boosting spices. It’s really hard to stop at one bowl! Be sure to soak the raw cashews in water the night before (or for at least three to four hours) so they are ready when you plan to make the soup.”

10 Spice Vegetable Soup with Cashew Cream

10 Spice Vegetable Soup with Cashew Cream

Ingredients

  • 3/4 cup raw cashews, soaked
  • 6 cups vegetable broth
  • 2 teaspoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 sweet or yellow onion, diced
  • 3 medium carrots, chopped
  • 1 red bell pepper, chopped
  • 11/2 cups peeled and chopped sweet potato, regular potato, or butternut squash
  • 2 stalks celery, chopped
  • 1 28-ounce can diced tomatoes, with their juices
  • 1 tablespoon 10-Spice Blend
  • Fine-grain sea salt and freshly ground black pepper, to taste
  • 2 bay leaves
  • 1 to 2 cups baby spinach or de-stemmed torn kale leaves (optional)
  • 1 15-ounce can chickpeas or other beans, drained and rinsed (optional)

Instructions

  1. In a blender, combine the soaked and drained cashews with 1 cup of the vegetable broth and blend on the highest speed until smooth. Set aside.
  2. In a large saucepan, heat the oil over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent.
  3. Add the carrots, bell pepper, potato, celery, diced tomatoes with their juices, remaining 5 cups broth, the cashew cream, and the 10-Spice Blend. Stir well to combine.
  4. Bring the mixture to a boil and then reduce the heat to medium-low. Season with salt and black pepper and add the bay leaves.
  5. Simmer the soup, uncovered, for at least 20 minutes, until the vegetables are tender. Season with salt and black pepper.
  6. During the last 5 minutes of cooking, stir in the spinach and beans, if desired. Remove and discard the bay leaves before serving.
  7. Tip: If you don’t have the ingredients on hand to make the 10-Spice Blend, feel free to use your favorite store-bought Cajun or Creole seasoning mix and add to taste.
https://www.silkroaddiary.com/10-spice-vegetable-soup-with-cashew-cream/

Reprinted by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Angela Liddon, 2014.

If you are interested in exploring and tasting more recipes from Oh She Glows, pick up a copy in our store or online and join us for the World Spice Cookbook Club, coming up March 4th. RSVP to [email protected].

Categories: Cookbook Club, Course, Healthy, Notes from the Field, Recipes, Soups and Stews | 2 Comments

Steve’s Sweet and Spicy Drumsticks

street food

We are always on the lookout for new and interesting spice combinations, and this one is fabulous! It came from our globe trotting friend and fan, Steve R., and features the savory spice blend Tabil along with Piri Piri and Smokin’ Hot Garlic Pepper bringing the heat. The drumsticks get a quick brine to help them retain moisture and the spices flow into a sweet citrus sauce that hits all the hot-sour-salty-sweet flavors that shine in Asian cuisine. Steve was inspired by his travels- and love of street food- to create this fusion BBQ sauce, and we are so happy that he shared this recipe! We’re planning to try it on wings next.

steves drumsticks

Steve’s Sweet and Spicy Drumsticks

Steve’s Sweet and Spicy Drumsticks

Ingredients

  • 1 pkg chicken drumsticks (6 - 8)
  • 1 tablespoon Himalayan pink salt
  • 1 cup water
  • 1 tablespoon ground Piri Piri
  • 1 tablespoon ground Tabil
  • 1 teaspoon sugar
  • 2 teaspoons Nuoc Mau (Vietnamese caramelized coconut sauce) - if you can't find it, you can substitute blackstrap molasses instead
  • 2 tablespoons olive oil
  • 2 teaspoon fresh lemon juice
  • 1/4 teaspoon Smokin' Hot Garlic Pepper

Instructions

  1. Rinse chicken and place in a resealable plastic bag. In a small bowl, dissolve the salt in the water and pour over the chicken. Seal the bag, shake, and set aside in the refrigerator for 1 hour.
  2. While chicken is brining, mix together the remaining ingredients in a bowl and set aside for the flavors to blend.
  3. Remove chicken from brine, rinse and pat dry. Put the drumsticks and the spice mixture into another resealable plastic bag, mix and place in the refrigerator for 5 hours (or overnight).
  4. Preheat your grill or the oven to 400 degrees. Cook, turning once, for about 22-24 minutes (or until the meat runs clear when pricked with a knife).
https://www.silkroaddiary.com/steves-sweet-spicy-drumsticks/

Thanks so much, Steve! Safe travels, and stay in touch :-)

Steve R.

Categories: Africa, Course, Global Cuisines, Grilling Season, Recipes, Sides, Snacky Bits | Leave a comment

Sassy Short Ribs

We love all things sassy, and these short ribs are no exception. The bold flavor of our Sassy Steak Spice is infused into every bite along with orange marmalade and fresh oregano for an impeccable flavor combination. The great charm in this dish is the layers of flavor developed by adding spices in stages along the way, and finishing with fresh herbs… who says you can’t have it all? The melt-in-your-mouth beef is pretty good too.

sassy short ribs

Sassy Short Ribs

Sassy Short Ribs

Ingredients

  • 1 tablespoon avocado oil
  • 3 pounds small bone-in beef short ribs
  • 1 medium yellow onion, chopped
  • 2 teaspoons Sassy Steak Spice, divided
  • 3/4 cup orange marmalade
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup red wine
  • 2 tablespoons soy sauce
  • 2 teaspoons finely chopped fresh oregano, divided

Instructions

  1. Add the oil to a heavy, medium skillet, over medium heat. Working in batches- brown the short ribs, about 2 minutes each side. Transfer the seared ribs to a platter or bowl.
  2. Add the chopped onion to the skillet and sauté until soft, about 3 minutes. Sprinkle the Sassy Steak Spice over the onion and cook one minute more. Lower the heat and add the marmalade, cooking just long enough to melt it with the onion. Transfer the mixture to the insert of a 5-6 quart slow cooker, scraping out every tasty bit!
  3. Add the chicken broth, red wine and soy sauce to the cooker and stir to combine. Now nestle the ribs into the sauce and cook on high for 5-6 hours or low for 9 hours, until the meat is fork tender. Don't peek while it is cooking! You want all those luscious flavors to circulate for the whole cooking time.
  4. At the end of the cooking time, transfer the ribs to a serving platter and then strain the sauce into a fat-separator. Remove the strained bits of meat and onion to top the ribs on the serving platter and, after the fat has separated, pour the de-fatted sauce into a medium saucepan.
  5. Add the remaining teaspoon of Sassy Steak Spice and simmer the sauce 4-6 minutes to reduce and concentrate the flavors. Add 1 teaspoon of the oregano and cook 1 minute more.
  6. Pour the sauce over the ribs and garnish with the remaining teaspoon of oregano.
  7. Serve with brown or white rice, and lightly sautéed chard and/or bok choy.
https://www.silkroaddiary.com/sassy-short-ribs/

Tip: For those of you with slow cooker inserts that are stovetop safe, go ahead and use it in place of the skillet to start the sauce and save a dish!

sassy steak spice

 

Categories: Asia, Course, Global Cuisines, Latin America, Main Meals, Recipes, Slow Cooker | Leave a comment