Jan 10, 2010
I posted a recipe for Ras el Hanout a few weeks ago, but I’ve been using it so often in the kitchen lately, I felt it deserved its own post.
Ras el Hanout is a spice blend from the Middle East and North Africa. Spice market vendors all claim their version to be the best, and some people consider the seductive blend of spices to be an aphrodisiac. At the very least, any food in which you include Ras...
Jul 29, 2009
Sure, it’s not as soaring and breathtaking as Notre Dame, but to me, Penzeys is a sacred place: the Cathedral of Cumin.
Inside was foodie heaven. Each station included small and large jars of spices to buy, plus a big, square-mouthed apothecary jar to sniff. We started in Spices A-Z and worked our way through Baking to Cinnamon, and from Curry to Salts.
In the second nook of A-Z, we found the...
Jun 21, 2009
I found this Moroccan spice blend on Kalyn’s Kitchen blog and thought I’d pass it along to y’all. It’s very good on butternut squash and sweet potatoes (key components in my new post-workout breakfast), but I suspect it would also be tasty on chicken, shrimp, cauliflower, and other mildy-flavored things that are begging for a spicy-sweet zing.
Moroccan Spice Blend
2 tsp ground...
Oct 30, 2008
I got a new seasoning blend from Penzeys Spices, and it tastes like Fall. You should get some immediately.
Warm and spicy-sweet, this blend is awesome with ground beef: burgers, meatloaf, meatballs, casseroles. Excellent in hearty soups and stews, and one of the best things ever on pork chops… Hand-mixed from: salt, garlic, cinnamon, pepper, nutmeg, and marjoram.