Penzeys new spice mix and a recipe

K

karennoca

Well-known member
Even though the temps in the valley are still pushing the low 90's (with morning temps down to 48°) I am into my Fall cooking mode. Saturday, I made Boeuf Bourguignon, and although it was good, it needed something...umami. I grabbed my free sample from my last order from Penzeys, Tsar Dust Memories, a Russian Style Seasoning. Ingredients list says, salt,garlic,cinnamon, black pepper and marjoram and nutmeg. A little bit did it, that certain kick I was looking for. This morning, I made Shakshuka for our breakfast, and again, it was good but lacked ?. Again, I used the Tsar Dust, it took it over the top from good to excellent.

Now, for a recipe I am loving. I make all my salad dressings from scratch, and Chris at Cafe Sucre Farine is ONE of my go to places for her talent in using the freshest, brightest ingredients available each season.

Orange Cilantro Vinaigrette

1/4 cup Safflower oil or other mild-flavored oil

1/4 cup extra virgin olive oil

zest of 1 medium navel orange

1/4 cup fresh orange juice

3 tablespoons white balsamic vinegar

2 tablespoons honey

1 tablespoons finely chopped shallots (or young red onion)

1 tsp. grainy mustard

1/2 tsp fresh ginger, finely minced

1/2 tsp. kosher salt

1/8 tsp. black papper

3 tablespoons finely chopped fresh cilantro or basil (if I use these, I add them to the salad at the last minute.

Combine all ingredients except cilantro in a medium size jar with tight fitting lid. Cover and shake well to combine. Shake before using.

Last night a made a coleslaw using very thinly shredded green cabbage from the Farmers Market, shredded carrots, green onion, Asian pear, cut into chunks and a crisp tart apple cut into chunks. Dressing was awesome with this, I garnished with toasted pecans.

 
Don't you just love when a little something fixes up a big blah. It's like the universe

is giving you another shot.

 
I have been looking at that one in the Penzey's catalog. Nice to hear it provides that zing.

Speaking of umami and zing, have you tried the coconut aminos? It looks and acts like soy sauce, but it has a wall of flavor and umami that soy can't match. I did a stir fry of kale, shallots, garlic, onions, and the coco-nos (my new name for it) and it was so earthy and satisfying. Totally Yum-ami.

 
Usually, I might add a tablespoon of my Oliver Balsamic vinegar, which we love

and it usually gives that umami I want, but I love to play with Penzeys free stuff they send with each order, and so far, the Tsar has been fun and tasty.

 
I see it everywhere: local grocery stores, Trader Joe, next to the soy sauce.

Coconut trees are amazing. The original rums were made from SE Asian coconut palms, a spirt called Arrack (not to be confused with Arabic Arak which is what most of the liquor stores try to see one when asked for Arrack). It's what was used in those original tropical "rum punches." But it is making a come back along with all the other products of the coconut tree that used to be considered bad. Coconut cream, milk, butter, etc.

 
Thanks for mentioning the coconut aminos. I picked up a bottle and TJs - nice!

I was surprised that it is sweet-ish, vs salty as soy sauce.

I tried it drizzled over a bowl of grilled chicken and rice, it added a nice flavor to it.

 
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