Featured in a recent NY Times article, Marrakesh Express, was a recipe for a chicken tagine. Specifically Chef Daniel Boulud’s Chicken Tagine.
“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 –
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.
View our catalog online or a download a copy to view at your leisure. And for those on the go our catalog can also be explored on your tablet or smartphone.
“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!
- 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
Click for directions –>
Source: photo and recipe: The Chew / ABC -Pumpkin Lasagna w/ Béchamel Sauce
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With the change of the weather this Indian Spiced Stew uses the perfect mix of warming spices to help ward off the autumn chill. From Seasons & Suppers here is the recipe for Indian Spiced Stew w/ Chicken and Potatoes.
Indian Spiced Stew w/ Chicken and Potatoes
3 Tbsp. vegetable oil
3 large chicken breasts, skin on, bone-in (or can use boneless)
Kosher salt and freshly ground pepper
1 small onion, finely chopped
4 garlic cloves, chopped
1 Tbsp. finely grated ginger
2 Tbsp. tomato paste
2 tsp. garam masala
2 tsp. ground cumin
2 tsp. ground turmeric
1 1/2 tsp. ground coriander
1/2 – 3/4 tsp. cayennne pepper (depending on how spicy, you like it or you can omit) (we carry cayenne in 30,000, 90,000 & 160,000 heat units)
3/4 teaspoon ground cardamom
3 cups low-sodium chicken broth (plus a bit more, for thinning, if necessary)
3/4 cup tomato purée
1/2 cup heavy cream (can use a lighter cream)
1/2 pound small Yukon Gold potatoes, sliced 1/4? thick or small fingerlings, sliced in half lengthwise
“Beyond mere heat, dried peppers bring a deep, rich flavor to whatever they touch. Drop them whole into slow-cooked beans for an understated effect or split the chile in half to unleash its fire. Dried peppers can be toasted until they become puffy and fragrant, then rehydrated with hot water and puréed into a paste or a sauce for a range of flavors: sweet and mildly spiced ñora peppers from the Valencia region of Spain are added to soffrito to make up a flavorful base for paella, while deep-red fleshed guajillos and ancho chiles from Mexico are typical elements in salsas and moles.” *
Oui Chef! This week’s Tasting Table NY article about the different types of chilies available reminds us that not all of our Chefs are aware of the different chilies we carry. Did you know that Spice Specialist carries over 30 different types of chilies. Both whole and ground.
|Guajillo Chili Pods
||De Arbol Chili Pods
||Habanero Chili Pods
Among the different chilies we carry are Aji Amarillo, Aji Limo, Aji Panca, Ancho, Chipotle, De Arbol, Guajillo, Habanero, Jalapeno, Mulato, Pasilla, Rocoto, New Mexico Red Chili, Thai Long Chilies and Thai Red Chili. We also carry Cayenne Pepper in different heat indexes as well as chili blends.
|Mulato Chili Pods
||Red Thai Chili Pods
||Pasilla Chili Pods
* Quote and photo source: Tasting Table - Whole Dried Chiles