Variety spices up food shopping as more stores compete

Posted on June 25, 2012 by bilrob

Variety spices up food shopping as more stores compete

With the U.S. economy experiencing slow growth, persistent unemployment and stagnant household incomes, consumers are moving toward extremes when it comes to food shopping.

Cost-conscious shoppers continue to seek “extreme value and acceptable quality or better” at low prices, while shoppers who are less affected by the downturn have returned to upper-tier food retailers. And retailers who cater to the middle are finding their positions more challenging to maintain, trying to find a way to stand out from the competition despite being weakened by steps they took to deal with inflation.

That’s the conclusion of a report, “The Future of Food Retailing,” issued last week during a Webinar hosted by The Food Institute, an Upper Saddle River-based non-profit that tracks industry trends.

The good news for consumers is that food inflation, a hot topic in the food industry over the past four to five years, “is going to be moderate for the next four to five years,” said Jim Hertel, managing partner at Willard Bishop, an Illinois-based food consulting company that compiled the report.

Over the past five years or so, shopping habits have changed, with consumers moving some of their buying from traditional supermarkets to a wide range of non-traditional stores for food and groceries. And that trend is likely to continue over the next five years, Hertel said.

Years ago, traditional supermarkets were the only game in town, Hertel said.

Just look at North Jersey. Twenty years ago we had about six regional chains with a major presence in this area, and except for King’s, which was ahead of the curve in featuring prepared food and special events, there was very little difference among them beyond weekly sales and convenience.

Even with some comings and goings, that really hasn’t changed much. Except for ShopRite, which has built a loyal following through aggressive promotions, there’s not much consumer loyalty in the North Jersey marketplace, Hertel said in a follow-up phone conversation.

But competition has increased with the arrival and growth of shopping businesses as varied as convenience stores attached to gas stations and megastores four to five times the size of a traditional supermarket. And the competition is only going to increase, putting more pressure on the traditional supermarkets.

This is good news for consumers, because we will have a lot more choices as stores try to carve out a niche, to make themselves stand out from the competition. That could mean more and better offerings at the prepared foods or bakery counters, technological advances to make your shopping easier, or in-store events to build brand loyalty.

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Wonderful Walnuts - The King of Pickles

Posted on June 24, 2012 by bilrob

Wonderful Walnuts – The King of Pickles

The pickled walnut is the epitome of the sentiment ‘deferred gratification’. With the hard work and time required to pickle walnuts, it is a real shame that they feature so infrequently in recipes. They are known as the ‘King of Pickles’ yet their profile sadly does not reflect their status as the monarch of preserves, remaining elusive in recipes and at the dinner table.

My first experience of a pickled walnut was on a cold, wintry evening, many years ago. My parents had frivolously bought a jar as a special festive treat. On sampling its unique and robust flavours I immediately smuggled one into a paper napkin, (carefully evading the watchful eye of my parents), to take around later to my best friend’s house for her to share in its delights. I knew I would not be able to describe its taste or texture adequately, so a minor theft from the dinner table was in order! I was just a child at the time, yet as an adult, a pickled walnut is still very much a luxury, something to savour and devour with relish!

Pickled walnuts hold the grand title of the ‘King of Pickles’ and for very good reason. They are unusual, bite-sized and packed full of flavour and substance. Thought of as traditionally British, references to the pickled walnut actually date back as far as 8,000 years ago, with the original recipe thought to derive from Persia. It was in the 1800s however that the pickled walnut was well and truly adopted as a British tradition, a love affair that for many people continues with vigour today, especially around the festive season.

Loved or loathed

lt is often believed that the pickled walnut falls into two categories — to be loved or loathed, as they have a very distinctive taste. Yet there is a large fraction of the population who are completely un-initiated to the joys of this delicacy.

Walnut orchard owner, Tom Norbury of Norbury Norrest Farm and Cider Company agrees. “Many people don’t know what they are and have never tried them. They think you only pickle the nut itself, they don’t realise you do the whole thing, including the shell.”

Tom owns a six-acre walnut orchard in the heart of the Malvern countryside. His orchard was established in the late 1940s and makes up just a small part of his farm. He sells his pickled walnuts at local farmers’ markets and some through postal orders. “Some people are just desperate to get hold of traditional pickled walnuts throughout the year. The postage can cost more than the walnuts, but they don’t seem to mind!”

Long process

Pickled walnuts are actually the final product of a fairly long-winded process of picking, soaking, re-soaking, drying, preserving and finally eating and enjoying! Walnuts are best picked from the tree before Saint Swithin’s day on July l5th, before the shell has fully hardened. They are referred to as ’green walnuts’ at this stage. The shell should not be too well established, which can be checked by pricking the end of the walnut.

There should be no obstruction and a clear liquid should emerge from the nut. So potent is the staining power of this liquid that if ; precautions are not taken it can stain skin for up to a week! The green walnuts are then soaked in a brine liquid for two weeks and then dried out, where they turn black and are then ready for pickling. Traditional pickling solutions have a savoury flavour with a slightly sour overtone, while sweeter versions made with sugar and spices, were made popular during Elizabethan times.

A great deal of commitment goes into growing walnuts, as the walnut tree itself can be somewhat temperamental in our current British climate. They do not respond well to cold snaps or wet weather, as this can affect the quantity and quality of the yield. There are also other obstacles to overcome, as Tom Norbury knows from first-hand experience. “It can be a race against time to pick the nuts, not only before the shells harden, but also before squirrels and crows grab the lot!”

It is clear that from tree to table, the pickled walnut is only created through perseverance and dedication — testament to the tastiness of the end product!

Many supermarkets now stock pickled walnuts, especially around the festive period. lf you would like to try pickling walnuts yourself, however, look out for green walnuts at farmers’ markets during the spring. Alternatively, friends, neighbours, local farmers or smallholders may have walnut trees in their gardens or on their land, yet do not use the nuts themselves. Word of mouth can often be the best way of discovering a source of green walnuts to try pickling them at home.

Perfect companions

Traditionally a Christmas treat, pickled walnuts are perfect partners with strong cheeses and roast meats, or simply enjoyed on their own. However for the pickled walnut novice it is recommended to just try a little, as they are definitely an acquired taste, and in my opinion, certainly not to be wasted!

Sadly, recipes featuring pickled walnuts are not that common. A few pickled walnuts left over from Christmas can bob about at the bottom of the jar well into the New Year, for want of a little consideration. Added to a casserole, pie or quiche as suggested in the following recipes, the results can be sublime. They provide a sweet, unusual kick to traditional recipes and help to create some really special dishes to try in the New Year.

Pickled walnut and stilton quiche

Serves 4
300g (10 1/2 oz) shortcrust pastry
1 small leek, finely chopped
Butter, a small knob for frying
2 eggs, beaten
4 pickled walnuts, quartered
100g (3 1/2 oz) Stilton
175g (6oz) cream cheese
150ml (1/2 pt) single cream
Pepper to season

METHOD
Preheat oven to 200°C (400°F, gas 6). Line and grease a quiche or tart baking tin. Flour a clean surface and roll out the pastry. Line the tart tin with the pastry. Cover the base of the pastry with baking beans or rice. Bake for 10 minutes. This is known as ‘baking blind’. When the pastry is just beginning to set in shape, remove the baking beans or rice.

Heat the butter in a frying pan and fry the leek for about five minutes, until soft. Add the cream to the beaten eggs in a bowl. Break up the Stilton and add to the cream and egg mixture, along with the cream cheese. Mix together and season with pepper.

Add the leeks to the mixture and then pour about half into the pastry case. Evenly distribute the walnut quarters in the pastry case and then pour over the remaining mixture. Cook for around 30 minutes. When the quiche is set and the pastry is golden, remove from the oven and leave to cool slightly. Carefully turn out from the tin.

This quiche is equally deliciously served hot or cold. Serve with salad and crusty bread for a substantial lunch or as an unusual addition to a buffet or party menu.

Original article by Rebecca Banks

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Grilled peppers add spice to your menus

Posted on June 22, 2012 by bilrob

Grilled peppers add spice to your menus

“Mom, this is the first balanced meal I’ve had in days. It’s really good,” my 17-year-old son commented.

“Yes, these peppers are great!” my 14-year-old daughter exclaimed as she dished more onto her plate.

“Well, the chicken is good,” my 8-year-old daughter replied as she separated the green peppers from the chicken. She eyed her siblings and began examining the red peppers with interest, though.

As I served myself grilled red and green peppers, summer squash, rice and chicken, I thought about our busy summer schedule.

For the past several days, my son and I have had the opposite schedule. I leave for work before he awakens, and he leaves for extracurricular activities by midafternoon before I arrive home.

He has been packing his own cold dinner.

Based on his comment, I was wondering what food he had packed for himself.

Our grilled dinner was a family effort, but it took less than 30 minutes from start to finish. My son and I cut the vegetables, my husband grilled the food, and I cooked some rice. My daughters set the table.

“Mom, isn’t a red pepper a green pepper that has ripened? I remember our green peppers turned red last year,” my older daughter commented as we continued eating.

“Yes, that’s right. Red peppers are one of the best sources of vitamin C, too,” I added.

Bell peppers are mild-flavored, highly nutritious foods that are available in various colors. We commonly find green, red, orange and yellow peppers in stores, but purple, blue or brown varieties are grown, too. In fact, they all begin green and develop their color as they ripen.

Red bell peppers become sweeter as they mature. Some of the nutrients also become more concentrated as the peppers change color. Red bell peppers have 11 times the amount of beta carotene as green peppers.

Beta carotene is converted to vitamin A by our body, and it helps keep our skin and eyes healthy, among its many functions.

Red peppers are a vitamin C powerhouse. Vitamin C helps form a protein used to maintain healthy cartilage, skin and blood vessels. Vitamin C also has antioxidant effects, which may reduce our risk for cancer, heart disease and arthritis. Vitamin C is not stored by our body, so we need daily sources of this nutrient.

Add some peppers to your diet. You can raise pepper plants in a container garden or traditional garden quite easily, or you can purchase them year-round in the grocery store.

When choosing peppers, look for firm peppers that are heavy for their size. Skip the peppers with bruises, cuts or soft areas. Store them in a plastic bag in the refrigerator, and rinse them thoroughly under cool running water right before using them.

Although you can cut up a pepper in more than one way, this is my favorite method: After rinsing the pepper, cut a circle around the top edge of the pepper. Pull the top off and remove the seeds. Look inside the pepper to see the white “ribs” and slice the pepper by following the ribs. Your pepper should be in several pieces now. Next, slice off the white ribs and then proceed to cut into strips or pieces that suit your chosen recipe.

You can try peppers in a variety of meals and snacks. They add color and nutrition to salads, sandwiches, stir-fry, fajitas, salsa, hummus (a chickpea-based dip) and omelets. Serve a plate of sliced veggies with your favorite veggie dip. You can stuff peppers with a meat and spiced rice mixture, then bake them for a delicious entree.

Try grilling peppers. You may want to invest in a “slotted” grilling pan to help prevent the vegetable pieces from falling through the grates. Grilled peppers take on a smoky flavor, and the natural sugars caramelize with the high heat, which heightens their natural sweetness.

Enjoy this easy recipe adapted from one provided by the Utah State University Extension Service. Experiment a little. Try adding some summer squash and mushrooms and some of your favorite spices.

Sauteed (or Grilled) Peppers and Onions

2 tablespoons olive oil (or use canola or sunflower oil)*

2 large red bell peppers cut into strips

1 large green bell pepper cut into strips

1 large onion, cut into strips

Salt, pepper, garlic powder or seasoned salt (optional)

To prepare on a stovetop: Heat oil in skillet and then add peppers and onions.

Cook until softened and serve immediately as a side dish or as part of fajitas.

To grill in a slotted grill pan: Prepare vegetables and toss with oil and seasonings. Heat grill, then place in a grill pan. Alternatively, thread chunks of the veggies onto kebab sticks. Allow to cook for five to 10 minutes or until softened. Serve immediately.

(*)You can substitute zesty Italian salad dressing for the oil when grilling vegetables.

Makes four servings. Each serving has 100 calories, 9 grams (g) of carbohydrate, 3 g of fiber and 5 milligrams of sodium (without added salt).

Julie Garden-Robinson, Ph.D., R.D., L.R.D., is a North Dakota State University Extension Service food and nutrition specialist and associate professor in the Department of Health, Nutrition and Exercise Sciences.

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Coax your tomatoes, peppers to maturity

Posted on June 18, 2012 by bilrob

Coax your tomatoes, peppers to maturity

There’s probably nothing more exasperating than working hard in the vegetable garden all summer, only to end up with hard green tomatoes, unripe melons, and sweet peppers the size of robin’s eggs.

Oregon’s cool springs and cool summer nights can prevent tomatoes and peppers from flowering and setting fruit early enough to grow to a decent size before the frosts of fall arrive.

Ross Penhallegon, horticulturist with the Oregon State University Extension Service, recommends using plastic sheeting to warm the soil. The sheeting comes in various colors including black, green and even red. Black seems to be the most popular color with vegetable gardeners.

“Lay sheets of black plastic on the soil where those heat-loving vegetables will be growing,” Penhallegon said. “The plastic absorbs heat during the day and keeps the soil warm during the night.”

Black polyethylene film in rolls three or four feet wide and 1 to 1.5 mils thick works fine, but Penhallegon recommends using thicker plastic if you want to use it for more than one season. If you want something that will decompose by the end of the year, look for black paper mulch.

Before planting peppers, melons and tomatoes, lay the plastic on the ground where the plants will grow. Cut six-inch holes in the plastic every two feet. If you use drip irrigation in your garden, put drip lines under the plastic.

If you use sprinklers to water, dampen the soil before you lay the plastic down and cut the holes larger to ensure that enough moisture enters the ground from the sprinklers.

Dig a hole for each transplant where there is a hole in the plastic. Then plant your plants. Be sure there’s enough plastic on all sides to cover a mature root system.

After everything’s planted, take a pitchfork and punch some holes in the plastic.

so water will soak through, but avoid the drip hose. Then weigh down the edges of the plastic with a few mounds of soil.

Grow your own peppers and tomatoes with Bill & Sheila

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Spices from around the world

Posted on June 13, 2012 by bilrob

Spices from around the world

NEW YORK (Reuters) – American chef Jeffrey Saad likes to play with flavors from around the world and to liven up soups, sandwiches and everyday food with Asian and Middle Eastern spices and sauces.

In his first book, “Global Kitchen: Recipes Without Borders,” the 45-year-old co-owner and executive chef of The Grove restaurant in San Francisco provides recipes inspired by his travels and influenced by the traditional Lebanese meals cooked by his grandmother.

Saad, who grew up in a suburb outside of Chicago, spoke to Reuters about must-have spices, favorite meals and the versatility of eggs.

Q: What is your idea of global cuisine?

A: “To me, global cuisine is how people are eating now. It’s not about I want Thai food and I’m going to a Thai neighborhood to have Thai food … I think the difference between global cuisine, or what I call cooking without borders, and fusion is not mixing two cuisines together to come up with something new. It’s borrowing from the different cultures and trying to create a signature profile.

“In my book, for example, in the Mexican chapter, you use spices such as cumin, coriander, ancho chilies, dried chilies and tomatillos. There is no doubt you are tasting Mexico in your mouth. You are going to get the essence of Mexico in your mouth. Obviously, Mexican cuisine is much deeper than that. That’s the beginning point, and a way to have that flavor stamp. Now you could apply those spices to recipes and everything you’re cooking and you’re eating globally. You are having the flavors of another country by tweaking the comfort food you normally eat.”

Q: What is your approach to maintaining the integrity of a cuisine’s flavor profile?

A: “People could mix cuisines and they turn out great. My endless joke is fusion cuisine could insult every country involved with something muddled … What I do in my restaurant, The Grove, is classic comfort food with a twist.”

Q: Compare the way people are eating now with when you were growing up.

A: “When I was growing up, my grandmother would make these very traditional Lebanese foods. When we went to her home, I felt like we were leaving the country. Looking back as a kid, that was my first real global experience. I would be having chick peas, grape leaves and the magic of rosewater in the baklava with the phyllo dough and ground nuts. With the spices of the area – It was so authentic.

“But … if you wanted Chinese, it would be hard to find anything but egg foo young, at least in the Midwest. These things that were sweet and sticky or sweet and spicy or sweet and sour, they felt very one dimensional. I’m sure it made sense at the time. Now people really want the essence and what those cuisines are about more than just the shadow of itself.”

Q: What are the must-have spices in your pantry?

A: “I have this power-wheel of flavors. I have five to six spices I tend to reach for. One of them is Herbes de Provence. That’s like a bouquet of herbs from the south of France, which has been dried out. It’s great to add to simple tuna salad and omelet. That’s quick flavor in a multiple of formats.

“If you want Chinese, all you the spices you need are in five-spice. You could add it to shrimps. You could saute them or stir-fry them. You could bake them or roast them as well. You would get this nice, sweet kind of crust.

“I also recommend having soy sauce, hoisin sauce, sriracha or any kind of chili paste you like. When you mix them in equal parts, you make a great instant Chinese-style sauce. I also love smoked paprika. It colors and flavors. When you put a bit of smoked paprika in oil, it just lights up. Whole fennel seeds add a great texture and flavor to tomato sauce.”

Q: Why did you devote a whole chapter in your book to eggs?

A: “I call them my 12 little sous-chefs. When you have a dozen eggs in the fridge, you are guaranteed a meal. I have (not) yet met a spice, an herb, a protein, a flavor that doesn’t taste great with eggs. They are super versatile and inexpensive.

Whole Tandoori Chicken with Mustard Seed-Roasted Potatoes

(Serves 4)

1 teaspoon cumin seed

1/2 teaspoon fenugreek (optional)

1 teaspoon coriander seed

1 teaspoon freshly ground black pepper

1 tablespoon ground turmeric

1 tablespoon kosher salt, plus more for seasoning

2 tablespoons ghee or unsalted butter

1 chicken (3 to 4 pounds)

3 cups chopped fingerling potatoes (1/2?inch cubes)

2 teaspoons canola oil

2 teaspoons whole brown mustard seeds

1. Preheat the oven to 325 degree Fahrenheit (162.Celsius).

2. Grind together the cumin, fenugreek (if using), coriander and black pepper in a spice grinder or coffee grinder. Move to a small bowl and mix in the turmeric and salt. Mix in the ghee to form a seasoned paste. Rub all over the chicken, including under its skin.

3. Place the chicken on a rack in a roasting pan. Tie together the wings and legs and place in the oven. Roast until the internal temperature at the thickest part of the breast and leg is 150 degree Fahrenheit (65.5 Celsius). Remove from the oven and let sit for 15 minutes.

4. While the chicken is roasting, add the potatoes to a medium pot and cover with water. Boil until tender, about eight minutes. Drain and rinse under cold water. Pat dry with a paper towel. In a medium non-stick skillet over medium-high heat add the canola oil. Once the oil is hot, add the potatoes and mustard seeds and stir occasionally until golden brown. Season with salt.

5. Place the chicken on a platter and garnish with the potatoes. Serve.

(Reporting by Richard Leong; editing by Patricia Reaney)

Spices – at Bill & Sheila’s Cookbook

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New Middle Eastern Cuisine Site Sells Everything But Camel Meat

Posted on June 8, 2012 by bilrob

New Middle Eastern Cuisine Site Sells Everything But Camel Meat

Nuts Coffee Gallery of Dearborn Announces A One Stop Shopping Website For Middle Eastern Food, Turkish Coffee, Roasted Nuts, Baklava, Spices Over 1000 Middle Eastern Groceries.

Dearborn, Michigan (PRWEB) June 06, 2012

Due to an increasing demand in Middle Eastern food and culture, Hashems Nuts Coffee Gallery of Dearborn realized the need for a website that offers Arabic food products, house ware, hookahs, recipes, cookbooks and much more in one user friendly website called http://www.Hashems.com. Hashems is very excited to offer fresh baked Baklava in addition to the wide range of Middle Eastern Groceries they carry.

After two years of research and development, the long anticipated website has been launched. “From the beginning we set out to launch a site where people could not only to purchase Middle Eastern products, but to also have detailed information, recipes, ingredients, nutritional and health benefits of the products as well” said Sam Hashem, president of Hashems.com. “We love educating customers on our products; we want them to know what separates our products from the rest.” “Our research also led us to introduce a new line of fresh baked baklava.”

In 1959 our grandfather, “Abu Ali” opened the first Hashem’s Nuts Coffee Gallery in the southern Lebanese village of Bint J Bail. Abu Ali provided the village people with fresh roasted nuts and Turkish coffee on a daily basis. Hand mixed spices such as seven spice, kebbeh and falafel were also made on-site and before long, people were coming from as far as Beirut for Abu Ali’s products. The original store is still open and has recently been remodeled.

Generations later, the Hashem family continues to provide quality products utilizing the same authentic recipes and processes that were used to make amazing Turkish coffee, roasted nuts and spices by their grandfather fifty years earlier. Their coffee and nuts are roasted fresh daily to ensure maximum freshness. To this day they hand mix their spices and never buy any premixed spices that may contain additives, fillers or preservatives. Rest assured in knowing you are getting top quality, authentic Middle Eastern cuisine products.

Hashems Nuts Coffee Gallery also opened its second branch in Dearborn inside of the Dearborn Fresh supermarket and is soon planning to open other locations in Metro-Detroit. We are also pleased to announce the addition of our newest team member Ahmad Hashem, our retail operations manager. You can reach Hashems at http://www.Hashems.com or by calling their retail locations at 1-888-581-3212. “We are very excited about the direction our company is headed in and looking forward to serving our customers.” And when we asked Mr. Hashem if a customer has ever asked for “camel meat,” he smiled and said “yes, several times.”

Sam Hashem

President

1-888-581-3212

Sam(at)hashems(dot)com

Wessam Hashem
Hashems Nuts Coffee Gallery
888-581-3212
Email Information

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Grilled Sausages with Peppers and Onions

Posted on June 6, 2012 by bilrob

Grilled Sausages with Peppers and Onions

Whenever I can’t decide what to serve for dinner with friends, I fall back on this reliable sausage and peppers recipe. Everyone loves it, especially me, because it is easy, looks great, and tastes fantastic. If your market carries them, use the light green Cubanelle frying peppers, which have a little more flavor than the standard bell pepper.

Ingredients:
1/4 cup pure olive oil
1 garlic clove, thinly sliced
1 medium yellow onion, peeled and cut lengthwise into 1/2 inch thick slices
4 Cubanelle (frying) or green bell peppers, cored, seeded, and cut lengthwise into 1-inch strips
Kosher salt
Freshly ground black pepper
8 sweet or hot Italian sausages, pricked with a fork

Preparation:

Prepare an outdoor grill for direct cooking over medium-high heat (450 degrees Fahrenheit).
To make the peppers and onions: Place a large flameproof skillet on the cooking grate. Add the oil and garlic. Cook, with the lid closed as much as possible, until the garlic is golden, about 2 minutes. Add the onion and cook, stirring occasionally, until translucent, about 6 minutes. Stir in the peppers and cook, stirring occasionally, until the peppers are tender, about 10 minutes. Season the peppers with salt and pepper. Remove from the heat.
Meanwhile, brush the cooking grate clean and lightly oil the grate. Reduce the grill temperature to medium heat (350 degrees Fahrenheit). If using a charcoal grill, the coals will have burned down to this temperature. (If you can hold your hand just above the cooking grate for 3 to 4 seconds, the temperature is correct.) Grill the sausages, with the lid closed as much as possible, occasionally turning the sausages, until they are browned and show no sign of pink when pierced with the tip of a sharp knife, about 15 minutes. Remove from the grill.
Return the skillet to the grill. Bury the sausages in the peppers and simmer to marry the flavors, about 5 minutes. Transfer to a platter and serve hot.

Recipe courtesy of Rao’s on the Grill by Frank Pellegrino, Jr.

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Artisano’s Oils & Spices Brings New Flavors to Westfield Farmers Market

Posted on June 5, 2012 by bilrob

Artisano’s Oils & Spices Brings New Flavors to Westfield Farmers Market

Artisano’s Oils Spices is bringing fresh new flavors and bold tastes to the Indianapolis area. Artisano’s has been actively involved in the community throughout the early weeks of summer, bringing exciting new products to several area farmers markets. Artisano’s is proud to announce their presence at still another Indianapolis farmers market, this one in the Westfield area.

Indianapolis, Indiana (PRWEB) June 05, 2012

Artisano’s Oils Spices is passionate about bringing fresh new flavors and bold tastes to the Indianapolis area. They are so passionate, in fact, that their zeal cannot be contained to their own store, which is why Artisano’s has been actively involved in the community throughout the early weeks of summer, bringing exciting new products to several area farmers markets. Now, Artisano’s is proud to announce their presence at still another Indianapolis farmers market, this one in the Westfield area.

According to Artisano’s owner David Burcham, the addition of the Westfield farmers market to the summer line-up will ultimately help his store bring their fresh wares to an even broader range of people. “The Westfield farmers market presents an invaluable and exciting way for us to get further involved with the community, and introduce food lovers to some exciting new tastes and flavors,” Burcham enthuses. “Westfield’s farmers market is a very special one, with a great mix of participants, and Artisano’s is proud to be a part of it.”

Westfield is opening its farmers market at the beginning of June, making it the last of the area farmers markets to commence activity. Artisano’s Oil Spices will have a booth present at the Westfield location every Friday night, from 4:40 until 7:30 P.M., for the duration of the summer season. In addition, Artisano’s is maintaining its Saturday morning presence at the Broad Ripple, Binford, Carmel, and Zionsville area farmers markets.

And as with those other farmers markets, the Westfield location will provide Burcham and his team a chance to unveil some exciting new products. “One of the reasons we most look forward to farmers market season is because of the chance we have to show off some new oils and vinegars,” he says. Indeed, Artisano’s will be introducing two new oils and vinegars every month—products not available in the Artisano’s store. Artisano’s will sell these new products at their booth at each Indianapolis area farmers market, and will offer patrons a 10% discount off the regular store pricing.

The inclusion of these monthly specials is just one reason among many why Burcham is excited for the continued expansion of Artisano’s farmers market presence. “We love spreading the word about fun and exotic flavors and tastes, and we do it any way we can,” he says. “Whether that’s setting up taste-test events in the store or bringing some of our finest products to the farmers market, we at Artisano’s are excited for the chance to actively participate in the Indianapolis culinary community.”

ABOUT:

Artisano’s Oils Spices features an array of unique and exotic oils, vinegars, salts, spices, and peppers from around the world. In addition, the store features delicious pasta, bread and other gifts for chefs and food enthusiasts alike. Artisano’s believes that great food doesn’t have to be expensive or made by people who have extensive culinary backgrounds, it just needs the very finest ingredients. The staff at Artisano’s gives you the opportunity to taste before you buy and provides you with knowledge from industry experts and personal chefs to help you make the most of your culinary experience.

The idea for Artisano’s Oils Spices began with owner David Burcham’s own passion for food and love of travel. His goal is to bring the exotic flavors he has experienced all over the world to his native City of Indianapolis.

For additional information, contact: David Burcham, (317) 442-2133 or david(at)artisanosoils(dot)com.

David Burcham
Artisano’s Oils and Spices
(317) 442-2133
Email Information

Spices – Bill & Sheila’s Coo kbook

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Peppers can be cooked or not before they're stuffed

Posted on June 4, 2012 by bilrob

Peppers can be cooked or not before they’re stuffed

QUESTION: When making stuffed peppers, do you boil the peppers before stuffing? What are some stuffing mixtures? — Bobbi Lang, Trenton

ANSWER: Some recipes call for blanching the peppers to soften them slightly; others do not. Green peppers at a local store were stuffed with a raw ground meat mixture and looked as though they were not boiled or blanched. If you bake peppers this way, they will take longer to cook and will hold their shape better. If you blanch the peppers and stuff them with raw ingredients, they could become too soft and fall apart during baking. So it’s easier to stuff blanched peppers with an already-cooked mixture.

To prepare any color of bell peppers for stuffing, cut about 1/4-inch off the stem end and remove the core, seeds and, if desired, the ribs. You can reserve the top and place it back on the pepper once it is stuffed. Cut a small slice off the bottom so the peppers stand upright. Or cut the peppers in half lengthwise, cutting through the stem, for a slightly different presentation. For these, also cut a small sliver off the underside so they stay still in the baking dish.

To blanch peppers, bring a large pot of salted water to a boil and have ready a bowl of ice water. Place the peppers in the boiling water for 2 minutes — set a timer so you don’t overcook them. Using tongs, remove the peppers and plunge them in ice water to stop the cooking. Stuff according to your recipe. Place the stuffed peppers in a shallow baking dish, add a little bit of water, cover and bake about 35 minutes or until thoroughly heated. Uncover and top with some shredded cheese or a sauce if desired.

Here are a few stuffing ideas from the Free Press Test Kitchen. For stuffing four whole peppers, start with 1 pound of ground meat and use about 11/2 cups cooked rice and about 3/4 cup or more of a binding ingredient, such as bread cubes. You can use a condensed soup base or even barbecue sauce to hold the mixture together, as well as cheese.

For a meat stuffing, consider lean ground beef, ground chicken or turkey breast, and sausage. One of my new favorite ingredients is Hot Turkey Italian sausage. It comes in links and you can cut away the casing and brown the sausage in a pan, breaking it up as it cooks.
For vegetarian stuffing, try chopped or sliced sautéed mushrooms or peppers. Mini baby bellas or hearty portabella mushrooms or cremini mushrooms work well.
For a binding ingredient, use 11/2 cups cooked white or brown rice, cooked couscous or bulgur, cooked quinoa or cooked small pasta such as orzo or ditalini. Or try fresh bread crumbs or panko-style bread crumbs, or seasoned bread cubes, such as those in a stuffing mixture.
HAVE A QUESTION? Contact Free Press Test Kitchen director SUSAN M. SELASKY noon-3 p.m. Thursdays at 313-222-6432 or [email protected]

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Sauces, spices and grilling

Posted on May 31, 2012 by bilrob

Sauces, spices and grilling

Grilling is all about cooking great-tasting food for friends and family. Whether it’s meat, vegetables or fruit, the key to delicious grilled food is creating layers of flavor through the use of rubs, pastes and marinades. How do you know which one to use and when? Here’s a little help:

» Dry rubs. Dry rubs combine herbs and spices and are applied to meat before grilling. Unlike marinades, glazes and sauces, dry rubs don’t burn when meat is grilled. Rubs generally are applied hours before grilling and allowed to permeate the meat while refrigerated. You even can apply dry rubs then freeze meat for later use.

Always sprinkle the rub on the meat, fish or poultry, then massage it in for good coverage. Any rub that comes in contact with the meat needs to be discarded if it is not used to avoid cross contamination.

» Wet rubs. Add a liquid, such as mustard, olive oil, horseradish or yogurt, to a dry rub, and you’ve got a wet rub or paste. Wet rubs or pastes should be applied to meat just before putting items on the grill, since liquid releases a rub’s intensity, and flavors begin to fade quickly.

» Marinade. A marinade is a mixture of acid, oil and spices designed to tenderize meat while adding flavor. Use acids such as vinegar, wine, citrus juice, yogurt or buttermilk. Oils, which help lock in flavor and prevent loss of moisture, can be olive, sesame, canola or peanut oils, mayonnaise or salad dressings. And use the spices of your choice to create flavors your palate enjoys.

Marinades usually are applied in advance, and refrigerated, so meat has a chance to tenderize. Placing meat and a marinade in a resealable plastic bag makes for easy cleanup. Don’t allow fish or seafood to sit in the marinade very long because the acid actually will begin to cook it. A good rule of thumb for safe grilling is to discard any marinade after removing the meat. If you want to use some of the marinade for a sauce at serving time, reserve it prior to adding the meat.

» Mops. Mops are used for basting, thus adding flavor and moisture while items are on the grill or smoker for extended periods of time. Unlike glazes or sauces, mops are thin and watery and are applied with brushes that resemble miniature mops, thus the name. To add tenderness, use an acid mop like vinegar. To add flavor, use beer, wine, Worcestershire sauce, or fruit juices or a combination of these. Avoid anything with sugar, as it will burn quickly. Try to coordinate the flavor of the mop with the flavor of the dry rub.

» Glazes and sauces for grilling. Thick, sweet glazes or sauces are full of flavor and brushed on during the last few minutes of grilling or served on the side. Because glazes and sauces contain sugar, they burn very easily and should be used sparingly over the heat. Jams, marmalades and preserves are a great base to create almost-instant glazes.

Sirloin with Herb Butter and Charred Peppers

Serves: 6 / Preparation ti
me: 10 minutes (plus chilling time) / Total time: 45 minutes

2 1/4 pounds sirloin, at least 1 1/2 inches thick, cut into 6 portions, or 1 bone-in, double-cut rib eye steak (about 2 1/2 inches thick, about 2 1/2 pounds), trimmed of excess fat

1 0.5-ounce package dried porcini mushrooms

2 cloves garlic, peeled, minced

1 tablespoon balsamic vinegar

1 tablespoon packed light or dark brown sugar

2 tablespoons Worcestershire sauce, divided

2 tablespoons minced fresh rosemary, divided

1/4 teaspoon red pepper flakes

3 teaspoons kosher salt, divided

4 tablespoons unsalted butter, softened

2 green onions, minced

2 tablespoons minced fresh parsley

2 tablespoons olive oil

8 ounces assorted red, yellow and orange baby bell peppers

Juice of 1 lemon

Set the sirloin pieces on a plate.

(If using a bone-in rib eye, place the steak flat on a board; tie kitchen twine tightly around the sides (including the bone) to help the steak keep its shape during cooking.)

Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with the garlic, vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons rosemary, red pepper flakes and 2 teaspoons salt. Cut several slits all over the steak; fill each slit with some of the mushroom mixture, then rub the rest all over the meat. Transfer the steak to a plate, cover with plastic wrap and refrigerate 2 to 4 hours. Remove from the refrigerator about 1 hour before grilling.

Meanwhile, combine the butter, green onions, parsley, remaining 1 tablespoon Worcestershire sauce and 1/2 tablespoon rosemary, and 1 teaspoon salt in a bowl. Cover and refrigerate until ready to use.

Preheat a grill to medium-high, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Brush the steak with the olive oil, then place on the cooler side of the grill (indirect heat). Cover and cook, turning occasionally, until a thermometer inserted into the thickest part registers 110 to 120 degrees, about 10-15 minutes depending on the thickness. Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees, about 2 to 3 more minutes per side. Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter.

Meanwhile, start grilling the peppers over direct heat, turning, brushing with the lemon juice and seasoning with salt, until charred, 8 to 10 minutes. Top the steak with more herb butter and serve with peppers.

Adapted from Food Network magazine, June 2012 issue. Tested by Susan M. Selasky in the Free Press Test Kitchen. 469 calories (61% from fat), 31 grams fat (13 grams sat. fat), 10 grams carbohydrates, 36 grams protein, 1,324 mg sodium, 90 mg cholesterol, 2 grams fiber.

Bill & Sheila’s Barbecue and grilling

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Spices – Bill & Sheila’s Coo kbook

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Peppers can be cooked or not before they’re stuffed

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Sauces, spices and grilling

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