Archive for ‘North Market Spices’

November 12, 2010

The Thanksgiving Salad Course | Pomegranate Arils, Goat Feta, Mesclun

With all the work that will go into a lavish Thanksgiving meal, the last thing you want to think about is the salad course.  I have a simple recipe for you.

I scored a couple of Pom Wonderful Pomegranates from my friend Rachel at Hounds in the Kitchen in exchange for a ride home from our book lunch with David Tanis.  Pomegranates hold special meaning for Persephone.  I’ve been waiting until they’re in season to get a good photo.  Now’s the time.  I digress.

For the salad, sprinkle the ruby jewel arils from the pomegranate and some goat feta (like from Integration Acres, it’s fabulous) over local greens and top with a honey and fenugreek vinaigrette.   I know.  Fenugreek.  I encourage you to fill your spice cabinets a little at a time, preferably through bulk spice buying at places like North Market Spices, because my guess is you don’t have ground fenugreek in there.  Not too commonly called for in many Food Network recipes.  But if you hang around the Kitchen, I promise to show you lots of other ways to use it.  In fact, there are already a few up, do a quick site search to look them up.

Simple Greens, Pomegranate Arils and Goat Feta with Honey Fenugreek Vinagrette | serves four as a first course, or two for a lunch

3 T olive oil

1 T balsamic vinegar

1 t honey

1 t Dijon mustard

1 t ground fenugreek

Salt and pepper to taste

In a small bowl, whisk together all ingredients.

3 large handfuls of greens (I love Honeyrun Farm), big pinch of fresh mint leaves

Arils from 1/2 a pomegranate (How to remove?  Ask Martha.  She knows everything.)

3 to 4 ounces of crumbled goat feta (I love Integration Acres)

Dress salad greens with the vinaigrette.  Divide between four plates, sprinkle the arils and goat feta.

Playlist included Holiday, by Vampire Weekend.

September 3, 2010

North Market Spices

I told you I was out of pepper.  I rectified that sad situation by visiting the newest addition to North Market this morning.  Ben Walters is the foodie that has filled the spice void at the Market.  And filled it he has.  “We’ve already rotated through just about all our original stock, and we’ve only been open just over a month.”  His personal favorite, the Applewood Smoked Salt sold out of 10 pounds in the first day

Part of the genius of North Market Spices is that you can buy in bulk.  If there is a hurdle for new cooks – or resistant cooks, for that matter – it’s that building a spice cabinet can be expensive.  Enter buying spices in bulk.  You can buy a little of what you need or try something new without committing to an amount that you might not use quickly.

This morning, Ben’s really lovely Mom Cindy helped me navigate the brightly stocked shelves full of glorious smelling culinary additions.  A cook’s dream, really. 

Ben stocks over eighty different spices, and even mixes original spice blends for beef, chicken and lamb.  Many of these are certified organic, kosher, or halal.  One blend, Mr. Bill’s Seasoned Salt smells like it’s dying to be matched up with a great piece of steak.  His lavender is locally sourced from Freckle Bear Farm.  And this fall he’ll be blending mulling spices for wines and cider as well as mixing spices for stews and cool weather favorites. 

Can you tell?  I’m already a fan.

North Market Spices is a super little shop with a great family behind it.  Make sure you pop by and try a little bit of something new when you stop at the Farmer’s Market open tomorrow.

%d bloggers like this: