Happy Poinsettia Day!!
“December 12th is Poinsettia Day. The date marks the death of Joel Roberts Poinsett, an American botanist, physician and Minister to Mexico who in 1828 sent cuttings of the plant he’d discovered in Southern Mexico to his home in Charleston, South Carolina.” *
Joel Roberts Poinsett is credited with introducing America and the world to the beauty of the Poinsettia.
So in honor of Poinsettia Day, Spice Specialist is offering our beautiful, red and spicy – Paprika Sampler Gift Set – for a special holiday price.
The Paprika Gift Set includes 5 perfect paprikas - Spanish Paprika, Sweet Hungarian Paprika, Hot Hungarian Paprika, Texas Smoked Spanish Paprika and Bittersweet Spanish Paprika. Each gift set is packed with 5 – 2oz cans, wrapped in a mesh sleeve and topped with colorful raffia-like ribbon. Just add a gift tag and you’ve got the perfect gift! Now just $17.99
* Source: Poinsettia Day – poinsettiaday.com
Spice Specialist is happy to announce the release of their new online catalog – Spices 2015. Our 2015 Spice catalog offers you our complete selection of quality Spices, Herbs, Blends, Rubs and specialty food items.
“This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North Africa, but also of France. Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock. Preserved lemons and olives added at the end provide bite. Tagines are often cooked with root vegetables and dried fruits. Boulud, who famously grew up on a farm, in Lyon, uses cauliflower. ‘‘It is maybe a little more French approach to the tagine,’’ he said. Blanching the cauliflower and tomatoes before cooking them may cause some cooks to blanch themselves. But the effort is worth it.”
Continue for the recipe –
“Long Island Food People: If you haven’t been to the Spice Specialists, you need to correct that.”
“They’re like Disneyland for people that like to cook. A sort of Penzey’s on steroids. That’s where I get my worcestershire powder, apple powder, srirhacha powder, etc. Almost every time I go there they have something new and interesting.”
– Pittmaster Eric Devlin
Oui Chef! This week we’re featuring: Sour Cream Powder.
Powdered Sour Cream is a wonderful addition to recipes. It introduces a nice sour cream flavor and adds creaminess to any recipe that calls for sour cream.
How to use Sour Cream Powder? As you would expect Powered Sour Cream is a perfect way to introduce the rich sour cream flavor to dips and dressings.
Another recommendation? Add the Sour Cream Powder to our Potato Roast Blend, add some olive oil, coat the potatoes, then bake or saute. Using our Mexican Spice Blend or Taco Seasoning? Try adding some Sour Cream Powder. A match made in tasty heaven!
And of course Powdered Sour Cream is a great way to jazz up your chips and popcorn.
Happy Halloween from the gang at
And what about those leftover pumpkins you’ll have this weekend? How about something a bit different? Pumpkin Lasagna!
Have a good idea for the leftover pumpkins you’ll have this weekend? How about something a bit different? Pumpkin Lasagna!
PUMPKIN LASAGNA WITH BÉCHAMEL SAUCE
- 1 box Oven Ready Lasagna (rolled flat)
- 4 cups Pumpkin (cooked, about one small pumpkin)
- 2 large Vidalia Onions (finely minced)
- 1 stick Butter
- 3 tablespoons Canola Oil
- 3 tablespoons Sugar
- 1/2 tablespoon Cinnamon
- 1/4 teaspoon Vanilla
- Salt as needed
- 3 cups Mozzarella
- Pecorino Romano (freshly grated, to top before baking)
- Parmigiano-Reggiano (to garnish)
- 1 stick Butter
- 6 tablespoons Flour
- 6 cups Milk
- 1 1/2 teaspoons Nutmeg
- 3/4 cup Pecorino Romano
- Salt and Pepper as needed
Source: photo and recipe: The Chew / ABC -Pumpkin Lasagna w/ Béchamel Sauce