Just stopped at the Penzeys store down the street from my office. It is so close by

B

barbara-in-va

Well-known member
but I never take the time to run down there. This morning I was out and made a point of stopping in. Good thing I don't go very often! Now I just want to go home and cook with all my new ingredients! Here's what I got:

Spanish Smoked Paprika

New Penzys Cinnamon

Vietnamese Cinnamon

Mustard Powder

Ancho Chili powder

Medium Hot Chili powder

Regular Chili powder

crystalized ginger

Turkish bay leaves

Mexican Oregano

Turkish Oregano

Plus about a dozen recipes from their displays. I guess it's like a kid in a toy store for a cooking enthusiast to go into a spice store.

I work for a small local retailer that has 5 stores in the DC area. Our corporate office is just a couple of blocks away from the Penzeys store. When it opened one of our execs commented that she couldn't believe a whole store devoted just to spices, who would shop there and how could they possibly survive! I showed her my bag full of treats today and she was just amazed that anyone would go in and buy that much spices at one time.

 
Some people Just don't get it!! : ) Does your colleague say the same thing about a liquor store?

BTW, your list of spices sound wonderful!!! All these times, I have had family going back and forth to Hungary, I have never thought to ask for smoked paprika...(Is it Hungarian?)

 
I bought the Spanish one this time to try it out. I have some of the Hungarian

one from Whole Foods. Guess I will have to do a side by side taste test......now to find something to try them out on..............

 
My co-worker has 2 spices in her kitchen -- salt and pepper. And those are rarely used

so, yes, I can believe someone would be that surprised!

 
Goulash from James Beard

From: Pat/Harpers Ferry (@198.77.15.157) 15051
For Anne in Boston, here is the Goulash RECIPE I promised!
GOULASH to serve 6

4 T butter, 2 T oil
6 medium onions, peeled and sliced thin
1/4 cup Hungarian paprika
1/4 cup red wine or cider vinegar
3 pounds beef cut into 2 inch chunks
salt, pepper, 1 tsp thyme
1/2 cup tomato puree
4 T flour
2 cups good beef broth

1 T caraway seeds
chopped zest of one lemon
2 peeled garlic cloves

Heat oil and butter in heavy dutch oven.
Saute onion until golden, about 8 minutes.
Add paprika and wine or vinegar. Saute and
stir for about 4 minutes, being careful not
to scorch the paprika. Push onions to one
side, and brown beef, a few cubes at a
time. Remove beef pieces to a plate as
browned and keep warm. Return all beef to
pan, and season with salt and pepper. Add
thyme and tomato puree. Simmer until liquid
is reduced to a glaze. Add flour and toss
to coat meat. Add beef broth -- it should
just cover the meat. Simmer until beef is
tender.

Grind the last 3 ingredients in a mortar or
spice grinder to a paste. Add to the
goulash for the last 10 minutes of cooking.

Serve with parslied noodles.

Adapted from a recipe by James Beard

 
REC;Paprika Roast Chicken previously posted by Meryl

I made this a few weeks ago, it was delicious!

Paprika Roast Chicken with Sweet Onions
Adapted from Gourmet Magazine
Can Be Doubled

1 tbsp extra-virgin olive oil
1 1/2 tbsp Smoked paprika
1/2 tsp cinnamon
1/4 tsp cayenne
1 whole chicken (about 3 1/2 pounds), cut into serving pieces
2 sweet onions, cut into 1/2-inch wedges
Garnish: Orange wedges
Preheat oven to 475 degrees F with rack in upper third.
Mix oil with spices, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish.
Bake until chicken is just cooked through and skin is golden, about 40 minutes. Use a thermometer to know for sure, and start checking for doneness after 30 minutes.
You may be taking different pieces out at slightly different times. White meat should be around 160 and dark meat 170 when you take them out of the oven. Skim any fat from pan juices in dish.
While the chicken was resting for about 10 minutes (covered with foil), I added some wine and chicken broth to the pan juices to make an quick jus.

 
I took my Penzeys catalog in to work a few years ago

thinking that people might like to piggyback onto my order, but they said that they didn't really use spices when they cooked. That was the first time I had ever come across this aberration, but you're right - it's more common than you might think! I don't work there any more! I work with *normal* people now smileys/wink.gif

 
I have a friend who doesn't taste anything...at all...before serving it to guests. I gave her the

recipe for Caviar Pie, which she made. While preparing it she decided that the tiny amount of Dijon was not enough to taste like anything so she added a whopping amount.

I dunno, caviar and Dijon??

I was reluctant to ask her if she enjoyed the recipe since she had revised it significantly.

 
You must log in or register to reply here.
Back
Top