Greek Kleftiko

Greek Kleftiko

 

Greek Kleftiko

Greek kleftiko or klephtiko is a juicy one 'pot' meal that bursts with flavors. It's prepared the Greek way of slow cooking in little portion packages. Originally, they were cooked over hot cool in the soil. Today, the ingredients of each portion are still covered completely in one package, then baked and served as a package. Once plated, it's like digging into a gift of yumminess.
Hands-on Time 30 mins
Course Main Course
Cuisine Greek
Servings 3

Ingredients
  

  • 4 lamb leg steaks about 2 lbs
  • 1 lb broccoli cut into florets
  • 1 lb potatoes cut into 1/4 inch slices
  • 1/3 cup red wine
  • 2 medium tomatoes cut into 1/4 inch slices
  • 1 medium onion sliced
  • 4 cloves garlic sliced
  • 2/3 cup olive oil
  • salt & pepper

Kleftiko Culinary Spice Kit

  • Oregano, garlic, dill weed, ground dill seeds, cinnamon, mint, chili, nutmeg

Instructions
 

Prepare

  • ▪ Season meat with salt to taste.
  • ▪ In a BOWL, mix oil, wine, and the Kleftiko spices.

Preheat OVEN to 400°F.

    Create 4 packets, each as follows:

    • On an 8-inch PLATE, place (1) ALUMINUM FOIL and (2) PARCHMENT PAPER, each sheet of about 20 inches long.
    • Staple: lamb, garlic, and tomatoes.
    • Place potatoes, broccoli, and onions around.
    • Season with salt to taste.
    • Drizzle with 4 tbsp of the oil mixture.
    • Close the PAPER, then the FOIL.
    • Place the packets on a BAKING RACK.
    • Bake about 60 minutes until cooked.
    • For the last 15 minutes, open the PARCHMENT PAPER, and move all toppings off the meat.

    Serve

    • The the complete kleftiko packets, one per PLATE. Enjoy!

    Notes

    • Substitute meat or broccoli with eggplants or root vegetables.
    • Substitute lamb with sirloin steak, pork or veal cutlets, or chicken breast.
    Alternatively, use the Kleftiko spices for Moussaka or Souvlaki.
    Keyword cinnamon, dill, mint, nutmeg, oregano
    Italian Vellutata

    Italian Vellutata

     

    Italian Vellutata

    Vellutata, which means "velvety," is a simple and gentle yet elegant soup. What makes it "velvety" is its fusion of a creamy vegetable base topped with a light mushroom sauce. Try diced mushrooms for a change and more texture. Our spice blend adds the extraordinary flavor of precious porcini mushrooms combined with chives and tarragon. If you are not a fan of vegetable cream, serve the sauce with your preferred pasta.
    Hands-on Time 30 mins
    Course Main Course
    Cuisine Italian
    Servings 3

    Ingredients
      

    • 1/2 lb sirloin steak or chicken breast thinly sliced
    • 2 lb cauliflower roughly chopped
    • 1 large potato diced
    • 1 medium onion chopped
    • 8 oz mushrooms diced or sliced
    • 4 cups vegetable broth
    • 2 tbsp heavy cream
    • olive oil
    • salt & pepper

    Vellutata Culinary Spice Kit

    • Porcini mushrooms, garlic, tarragon, chives

    Instructions
     

    Cream

    • In a POT, heat 2 tbsp oil over medium heat.
    • Add the onion and fry until they turn brown.
    • Add the cauliflower and potato.
    • Season with salt & pepper to taste. Fry for about 5 minutes.
    • Add the broth. Mix well. Cover. Bring to a boil. Reduce heat to low.
    • Cook for 10 minutes. Let it cool a bit.
    • Transfer the soup to a BLENDER.
    • Blend it until smooth. Return the soup to the POT.
    • Add the cream. Adjust salt & pepper.
    • Mix well. Cook for 5 minutes without lid.

    Sauce

    • In a PAN, heat 2 tbsp oil over medium heat.
    • Add the meat seasoned with salt & pepper to taste and fry it to your desired doneness.
    • Take the meat out and set aside.
    • Add the mushrooms. Fry until they are soft.
    • Add the Vellutata spices and salt to taste. Mix well.
    • Return the meat. Cook for 2 minutes, stirring frequently.

    Serve

    • Serve the cream in bowls topped with the mushroom sauce. Enjoy!

    Notes

    • Omit the meat.
    • Substitute cauliflower with zucchini.
    • Substitute heavy cream with sour cream.
    • Substitute mushrooms with leek or green asparagus
    Alternative Recipe
    Substitute the soup with cooked pasta.
    Add 1 cup of heavy cream with the Vellutata spices to the sauce.
    Keyword chives, porcini mushroom, tarragon
    Belgian Carbonnade à la Flamande

    Belgian Carbonnade à la Flamande

     

    Belgian Carbonnade à la Flamande

    Belgian Carbonnade à la Flamande

    Dating back to the Flemish region of Belgium in the 18th century, you can find La Carbonnade à la Flamande (“Flemish roasted meat”) all over Belgium today. Every region has a special take on this recipe that gets passed down to every generation. The Belgians take pride in this rich beef and onion stew dish's trademark taste that comes from mustard, thyme, bay leaves, and most importantly, beer.
     
    Hands-on Time 30 mins
    Course Main Course
    Cuisine Belgian
    Servings 3

    Ingredients
      

    • 1.5 lb stew beef cubed
    • 2 slices bacon (optional) cut into strips
    • 3 medium onions finely sliced
    • 1.5 cups dark ale preferably Belgian
    • 2 cups stock or broth preferably beef
    • 2 tsp brown sugar
    • 1 tbsp red wine vinegar
    • 2 tbsp flour
    • oil
    • salt & pepper

    Carbonnade Culinary Spice Kit

    • Parsley, garlic, mustard, thyme, allspice, bay leaves

    Suggested Sides

    • French fries, boiled or mashed potatoes
    • Slices of (ginger-) bread with mustard
    • Belgian endives, carrots, shallots, and/or green cabbage, braised or steamed
    • Salad with Belgian endives and apples

    Instructions
     

    • Season the meat with salt & pepper to taste.
    • In a large PAN, heat 1 tbsp oil over medium heat.
    • Fry the bacon until browned.
    • Take the bacon out and set it aside.
    • Fry the meat over high heat until all sides are brown. Don’t prick the meat.
    • Take the meat out and set it aside.
    • Fry the onions until translucent.
    • Add the sugar. Mix well.
    • Let it cook until the onions start to caramelize.
    • Return the meat and bacon. Mix well.
    • Sprinkle with flour.
    • Add the beer, stock, vinegar, Carbonnade spices, and salt to taste.
    • Cover and let cook over low heat for about 2.5 hours until the meat is tender, stirring occasionally.
    • Turn off. Let rest for 15 minutes.
    • Serve carbonnade with your preferred sides.
    • Enjoy!

    Notes

    • Substitute the beef with lamb, pork, or chicken.
    • Omit the bacon.
    • Add more or omit the sugar and vinegar. Add 2 sliced carrots and a bit more stock instead.
    Keyword allspice, bay leaves, mustard, parsley, thyme
    French Crêpes

    French Crêpes

     

    French Crêpes

    French Crêpes

    Savory crêpes make a great quick dinner with versatile fillings, one for every taste. Beetroot powder adds all the health benefits of beetroots and a nice reddish color to the crêpes without a difference in the taste. Give the French dish a global touch with little sprinkles of Togarashi. This original blend from Japan is also preferred by Chefs of the best restaurants in San Diego, California.
    Hands-on Time 30 mins
    Course Main Course
    Cuisine French
    Servings 3

    Ingredients
      

    Crêpes

    • 1.5 cup flour buckwheat or all-purpose
    • 1 cup milk
    • 3 eggs whisked
    • 3 tbsp butter melted
    • oil or butter salt

    Fillings

    • 1 cup cream cheese goat
    • 1 tbsp chives finely chopped
    • 6 oz mushrooms sliced
    • 2 oz baby spinach optional
    • 3 oz cheese grated
    • 1 clove garlic sliced
    • olive oil salt

    Culinary Spice Kit

    • [1] Beetroot powder
    • [2] Togarashi: Chili pepper, orange peel, black sesame seed, seaweed, white sesame seed, Sansho pepper, ginger

    Instructions
     

    Prepare

    • Mix and sift Crêpes [1] spices with the flour.
    • Mix milk with 3/4 cup of water.
    • Stir in the flour mix, one tbsp at a time.
    • Stir in the eggs, butter, and salt to taste.
    • Cover and let rest in the fridge for 30 minutes.

    Bake

    • Coat a PAN lightly with oil or butter over medium heat.
    • For each crêpe, pour 1 LADLE of batter.
    • Rotate the PAN in all directions to cover the cooking surface evenly thin.
    • Cook until the crêpe is dry on the top.
    • With a LARGE SPATULA, loosen the edges and flip it.
    • Cook the other side until it's lightly brown.

    Filling # 1

    • Mix goat cheese with chives.
    • Spread it on the finished crêpe.
    • Sprinkle with Crêpes [2] spices to taste.
    • Roll it.

    Filling # 2

    • In a PAN, heat 1 tbsp olive oil over medium heat.
    • Fry mushrooms and garlic until mushrooms are just soft.
    • Optionally, add spinach.
    • Season with salt to taste.
    • Place 2-3 tbsp of the mushrooms on half of the crêpe.
    • Sprinkle with cheese and Crêpes [2] spices to taste.
    • Fold and bake it on both sides until cheese is melted.

    Serve

    • Serve immediately.
    • Bon appétit!

    Notes

    * recommended: Gruyère or Swiss cheese
    ▪ Substitute chives with microgreens.
    ▪ Substitute mushrooms with ham.
    ▪ Optional savory fillings: smoked salmon or thinly sliced tomatoes, mozzarella, and fresh basil.
     
    Keyword black sesame, orange peel, Sansho pepper, seaweed, sesame seeds
    Turkish Biber Dolması

    Turkish Biber Dolması

     

    Turkish Biber Dolması

    Turkish Biber Dolması

    Aromatic stuffed vegetables are a Turkish specialty. For Biber Dolması, small green bell peppers with thin skin are simmered in a light tomato sauce. The typical filling is a meat and rice mixture seasoned with mint, parsley, and regional dried peppers. This blend features mild and fruity pepper from Aleppo. For a vegetarian version combine raisin and pine nuts with rice. Green bell peppers are rich in vitamin C, just right during the winter season.
     
    Hands-on Time 30 mins
    Course Main Course
    Cuisine Turkish
    Servings 3

    Ingredients
      

    • 6 oz ground beef
    • 4-5 medium green bell peppers
    • 1 cup parsley finely chopped
    • 1 onion finely chopped
    • 1.5 cups rice rinsed
    • 1 cup tomato puree
    • 3-5 cups broth e.g. vegetable or beef
    • 1 lemon for juice
    • olive oil
    • salt & pepper

    Biber Dolması Culinary Spice Kit

    • Paprika, Aleppo pepper, mint, cumin, black pepper

    Instructions
     

    Prepare the bell peppers

    • Cut off the top and clean out the seeds of each bell pepper.
    • In a BOWL, mix onions, Biber Dolması spices, parsley, meat, rice, 2 tbsp oil, 1 tbsp lemon juice, and salt to taste. Mix well.
    • Fill the mixture into the bell peppers.

    Cook Biber Dolması

    • In a POT, that is wide enough to fit just all bell peppers, place filled bell peppers top-up.
    • Fill tomato puree and broth around them up to about 2/3 of the height of the bell peppers. Cover the POT.
    • Bring broth to boil, turn heat to medium-low, and cook for about 30 minutes until the rice is cooked.
    • Enjoy!

    Notes

    • Short grain rice works best.
    • If you can find small thin bell peppers, double the number of bell peppers and use a wider pot.
    • Substitute beef with lamb, pork, or poultry.
    • Substitute meat with 1 cup of raisins and pine nuts.
    • Substitute green bell peppers with other colored bell peppers or with zucchini, or mix.
    Keyword Aleppo pepper, mint, paprika
    Boeuff Stroganoff

    Russian Boeuf Stroganoff

     

    Boeuff Stroganoff

    Russian Boeuf Stroganoff

    This recipe is a new twist on Bœuf Stroganoff with a juniper-cacao based spice blend. It’s best with wide noodles, mushrooms, and beef. Optional, substitute one or all. Or add the sauce to a mushroom casserole with green beans or potatoes. Pink peppercorns are best when added at the end of cooking or sprinkled on the finished meal. Their flavor pairs perfectly with juniper.
     
    Hands-on Time 30 mins
    Course Main Course
    Cuisine French, Russian
    Servings 3

    Ingredients
      

    Shopping List

    • 1 lb beef sirloin cut in ½ stripes
    • 8 oz mushrooms
    • 1/8 cup red wine
    • 8 oz sour cream or heavy cream
    • 8 oz wide noodles of your choice cooked
    • 1 onion chopped
    • 3 cloves garlic shopped
    • 1 orange for juice
    • flour
    • vegetable oil
    • salt & pepper

    Optional for Garnish

    • parsley or chives chopped

    Boeuf Stroganoff Culinary Spice Kit

    • Pouch [1] Juniper, roasted cacao, black pepper, allspice, cinnamon, cloves
    • Pouch [2] Pink peppercorns

    Instructions
     

    Prepare

    • On a PLATE, season beef with salt & pepper to taste.
    • Add flour. Toss and turn the beef until it is covered on all sides with a thin layer of flour.

    Cook

    • In a large PAN, heat 2 tbsp of oil until sizzling.
    • Fry the beef for about 2-3 minutes, until it’s slightly brown but not fully cooked.
    • Transfer the beef to a PLATE. Cover.
    • In the same PAN, heat 1 tbsp of oil.
    • Fry onions over medium heat until translucent.
    • Add garlic, mushrooms, and Stroganoff [1] spices.
    • Cook over medium heat until the mushrooms are almost cooked.
    • Add wine and cook until it’s evaporated.
    • Add orange juice and cream.
    • Bring to a boil and cook for 1-2 minutes. Turn off!
    • Return beef and stir to quickly reheat.

    Serve

    • Serve sauce over noodles.
    • Sprinkle with Stroganoff [2] spices to taste and fresh herbs (optional).
    • Enjoy!

    Notes

    Variations
    • Substitute beef with veal, pork, chicken, or turkey.
    • Substitute beef or mushrooms with green beans or green asparagus. Add them with onions and fry until they are tender.
    • Substitute noodles with 2 cups of rice.
       
    Keyword cacao, juniper, pink pepperberries