Shakshuka with Harissa

03 December, 2021 0 comments Leave a comment

6 eggs
1-2 tablespoons olive oil
½ yellow onion, diced
4 cloves (2T) garlic, minced
2 teaspoons Harissa
1+ teaspoon salt
3/4 teaspoon pepper
4 cups or two 14 ounce cans of tomatoes, diced
2 tablespoons of tomato paste (optional)
1 teaspoon sugar or honey
½ cup feta cheese, crumbled, optional

Heat olive oil in a cast iron skillet.  When the oil shimmers, add the onion and sauté until it softens and just begins to turn golden.  Add the garlic and continue to stir for 1-2 minutes, until the garlic becomes aromatic and softens.  Add the harissa, salt, and pepper and stir for another minute. If the mixture begins to stick, add another teaspoon or two of olive oil.

Add the tomatoes, tomato paste (if using), and sugar or honey. Simmer until the tomato mixture has thickened a little (this will take longer with fresh tomatoes, as they will release water initially and will take a little less time if you use the tomato paste).  

Make 6 little divots in the tomato mixture and carefully break an egg into each one.  Cover the pan and cook until the eggs are at your preferred doneness. I like to cook them for 7-10 minutes, until the whites are set but the yolks are lovely and runny.

Serve with toasted crusty bread and a green salad with a citrus vinaigrette.

Sheet Pan Chicken with Plums and Onions

03 December, 2021 0 comments Leave a comment

1 tablespoon Rotisserie Seasoning
2 tablespoons lemon juice
1 teaspoon lemon zest
8 cloves garlic, mashed or minced
1 tablespoon honey
1 chicken, cut into pieces
3-4 plums, sliced, pits removed
1 large onion, quartered and thickly sliced


Mix the first 5 ingredients in a bowl large enough to hold the chicken pieces. Add the chicken pieces and rub all over with the spice, lemon, and honey mixture. If you have time, refrigerate for 2-6 hours.

Preheat the oven to 400 degrees. Cover a sheet pan with parchment or foil, if you want. Add the sliced plums and onions to the bowl, toss, and pour the contents of the bowl onto the sheet pan.

Cook until the chicken reaches an internal temperature of 165 degrees.

Serve with good bread or rice for soaking up the juices.

Kohlrabi or Radish Apple Salad with Za'atar

03 December, 2021 0 comments Leave a comment

We love this salad as a bright, crisp counterpoint to a rich entrée. 


3 tablespoons olive oil
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 tablespoon white wine vinegar or white balsamic
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon Za’atar

Whisk together the lemon juice, vinegar, salt, pepper, and Za’atar. Beat in the mayonnaise. While beating (put a dish towel under the bowl to keep it from spinning), drizzle the oil in slowly. Set aside.


1 large or 2 medium crisp apples, cored and sliced thinly
2 orange-sized kohlrabi or 2 cups whole radishes, sliced thinly
a small handful of flat-leaf parsley, roughly chopped (optional)
a tiny handful of mint leaves, roughly chopped (optional)U

Use a mandoline to slice the apples and kohlrabi, if you have one. Toss with dressing and herbs. Taste and correct salt.

Gomen - Ethiopian Style Greens with Nit'ir Qibe

03 December, 2021 0 comments Leave a comment

Adapted from Ethiopia by Yohanis Gebreyesus                                                serves 4

2 tablespoons clarified butter or oil
1 pound+ of greens (collards, kale, or the like)
1 ½ teaspoons minced garlic
1/2 pound chopped onions
1 tablespoon grated ginger
1 ½ teaspoons Nit’ir Qibe
2 tablespoons coconut milk (optional and not traditional)


Heat a large pot of salted water to a boil. Dunk your greens into the water and swirl with tongs for about 30 seconds, then remove to a colander and rinse with cold water. Leave to drain while you cook the rest of the ingredients. Chop roughly just before adding to the other ingredients.

 Heat the oil in a large skillet and add the garlic. Sauté until the garlic is aromatic and soft, then add the onion and cook for 5-10 minutes on low, stirring occasionally, til the onion is light brown and slightly caramelized. Add the ginger, the Nit’ir Qibe, a teaspoon of salt and cook, stirring, for 30 seconds. Add the greens and the coconut milk, if using. Taste for salt and add a little more, if needed. Cook, stirring, until the greens are a little less cooked than you like, and then turn off the heat, as they will keep cooking a bit after you remove them from the heat.

Peanut Noodle Vegetable Salad with Umami Powder

03 December, 2021 0 comments Leave a comment

Feeds four with leftovers. maybe.

.75 pound noodles of your choice, cooked, rinsed, and drained
12 oz package of extra firm tofu, cubed and allowed to dry
1 tablespoon of TKI Umami Spice mixed with 2 tablespoons of cornstarch
3 cups broccoli and/or cauliflower florets, steamed to your preferred doneness
1 cup cabbage, chopped
3 small carrots or 1 large carrot, shredded and tossed with
1 tablespoon lime juice


5 oz (~.75 c peanut butter)
2 thumb-sized pieces of ginger, thinly sliced (or grated, if you don’t have a food processor or powerful blender)
1-2 hot chilies, halved and deseeded (or not)
2 cloves garlic
a good glug of fish sauce
¼ - 1/3 cup of soy sauce
2.5 tablespoons brown sugar
1 tablespoon Xiaoxing wine vinegar or sherry vinegar or apple cider vinegar
0.25 cups water (more, if needed)

  • Dust the tofu cubes with Imp's Umami Powder and cornstarch. Fry until browned and crisp.
  • Put all of the sauce ingredients in a blender or food processor and blend til smooth.
  • In a large bowl, mix the vegetables with the sauce.
  • Add the noodles and mix to coat, then add the tofu and gently combine.




Recipe for cookies using our Speculaas Spice

03 December, 2021 0 comments Leave a comment

Brown Sugar Crinkle Cookies

¾ cup butter, softened
1 cup brown sugar (dark is better)
1 egg
¼ cup blackstrap molasses
2 ¼ cups flour
2 teaspoon baking soda
2 teaspoons Speculaas Spice (if you don’t have Speculaas use 1 teaspoon cinnamon, 1 teaspoon ginger and ½ teaspoon cloves)
½ teaspoon cinnamon
¼ teaspoon salt
½ cup white sugar mixed with 1 teaspoon Speculaas Spice or ¾ teaspoon cinnamon and ¼ teaspoon ginger or cardamom (for rolling cookies)

    In a small bowl whisk together the dry ingredients – flour, baking soda, Speculaas Spice, cinnamon and salt.

    In the bowl of a mixer cream together butter and sugar until light and fluffy.  Add the molasses and egg, mix until combined.  Slowly add in the dry ingredients and mix well.

    Scrape the cookie dough into the small bowl, cover and chill for at least 1 hour.  Line a plate or baking sheet (aka ¼ sheet pan) with wax or parchment paper.  Using a small scoop, portion out dough and roll into 1 inch balls.  Roll balls in sugar, place dough balls on lined baking sheet and chill for another 30 minutes or longer. 

    When ready to bake, preheat oven to 375 degrees.  Place 3 inches apart on a parchment covered cookie sheet.  Bake for 8 to 10 minutes until cookies are puffed and slightly cracked.  Let cool on cookie sheet for 5 minutes before placing on a cooling rack.

    Makes approximately 3 ½ dozen cookies.

    **Please also try Jill Lightner's wonderful Speculaas cookie recipe in the Seattle Times. 


    South Indian Chicken - Kori Gassi (h/t to Monisha Bharadwaj)

    25 May, 2021 0 comments Leave a comment

    We have one cookbook that I will never, ever be without. I mean, we have many wonderful cookbooks full of delicious recipes, but Monisha Bharadwaj's The Indian Cooking Course is a work of precision and breadth, full of information about Indian regional cooking. Some recipes allow you to get the dish on the table in 10 minutes, some several hours. The photographer, Gareth Morgans, knows his stuff and accompanies the recipes - as well as descriptions of spices and vegetables -with sumptuous photos. This recipe is adapted from Monisha's book.

    We recommend using good-sized chicken quarters (thigh and leg), and not using breasts. We prefer the moisture and taste of quarters.

    This recipe for Kori Gassi originates in Karnataka and creates an immensely rich tasting main course that's also good for you. We serve it with high heat sauteed green beans with a handful of sliced almonds and some salt. And rice. You could easily make it vegan by switching out the chicken for potatoes and cauliflower (adding the cauliflower towards the end of the cooking process).

    2-4 tablespoons oil or ghee
    2 small onions, finely chopped
    3-6 cloves of garlic, minced or smashed or grated
    a large thumb-sized piece of ginger, grated
    a handful of unsweetened coconut, rehydrated in boiling water if dried
    2 tablespoons of tamarind (or 1 tablespoon lime juice, added at the end)
    1 teaspoon fenugreek seed
    2 teaspoons coriander
    2 teaspoons Kitchen Imp Garam Masala
    1 teaspoon Kashmiri chili powder
    1 hot chili, minced (optional)
    1 teaspoon turmeric
    2 medium tomatoes, pureed, or 1.5 cup canned tomatoes and juice
    2.25 pounds (more or less) chicken thigh quarters or just bone-in thighs, skin removed
    1/2 cup coconut milk (full fat, as low fat will make the dish too watery)8 curry leaves, if you have them
    salt to taste

    Add 2 tablespoons of oil or ghee in a pan at least 10" across and 3" deep. Heat til the oil starts to shimmer. Add the onion and cook 5-8 minutes, til the onion is golden brown. Add the garlic and ginger, as well as the hot chili, if using. Cook for another 2 minutes on slightly lower heat. Add the Garam Masala and cook for another 30 seconds. Pour the onion mixture into a bowl to cool slightly.

    In a separate frying pan, toast the coriander and fenugreek seed til slightly darker and aromatic. Set aside to cool and then grind or add whole to the onion mixture when you blend it.

    When the onion mixture is cool enough, blend it, along with the toasted spices and the coconut, with a stick blender or in a blender. 

    Sprinkle the chicken with the Kashmiri chili powder and turmeric. Add a tablespoon or two of oil to the pan and heat to a shimmer. Place the thighs into the pan with the curry leaves and, after 30 seconds, flip them. After 30 more seconds, add the tomatoes. Stir to mix the spices into the tomatoes. Raise the heat until the tomatoes start to bubble and cook for 5-10 minutes, until the tomatoes thicken slightly.

    Add the onion mixture and cook, covered, until the internal temperature of the chicken is 135 degrees. Uncover and cook until the internal temperature of the chicken is 165 degrees. Turn the heat to low, add the coconut milk, and cook for a few more minutes.

    Taste the sauce and season with salt as desired. 

    Vanilla Sugar Butter Cookies

    03 March, 2018 0 comments Leave a comment

    These cookies make perfect use of our vanilla sugar. I've used weights here because it's so much faster and more efficient. A decent kitchen sale will run you $12-$20. Go for it!

    375 grams flour (sub a 1-1 gf, if desired)
    1 teaspoon salt
    1/2 teaspoon baking soda
    100 grams white sugar
    100 grams dark brown sugar
    1/2 lb (227 g) softened butter
    2 eggs
    2 teaspoons vanilla extract
    1/2 teaspoon almond extract
    Vanilla sugar for rolling

    Combine the flour, salt, and baking soda in a bowl. Set aside. Cream butter and sugar until the mixture pales. 2-4 minutes in a mixer. Add eggs, one at a time, scraping down sides between each addition. Beat in vanilla and almond extracts. Add flour in two additions. If using wheat flour, mix just enough to thoroughly combine, as any more will toughen the cookies. If you use gluten free flour, don't worry because there's no gluten!

    Refrigerate dough for at least an hour (overnight is best). Preheat oven to 375 degrees. Fill a small bowl with vanilla sugar. Roll dough into large marble sized balls and roll those balls in the sugar until they're completely covered. Place on a cookie sheet and press into 1/4 inch discs with the bottom of a glass. Bake 10-12 minutes, til just brown around the edges. 10 minutes will get you a softer cookie, 12 a crisp one.

    Garam Masala Nuts

    01 March, 2018 0 comments Leave a comment

    1 egg white, at room temperature 
    3 tablespoons sugar 
    1-2 teaspoons salt 
    1 ½ teaspoons garam masala 
    3 cups toasted nuts (we use pecans, walnuts, & pecans) 

    Preheat oven to 300 degrees.  Cover a cookie sheet with parchment or a silicone mat. If you use foil, reduce cooking time and watch that the nuts don’t scorch.

    Whisk the egg white and one tablespoon hot water until you have a thick froth (almost like foam on a latte). Stir in the sugar & garam masala. Whisk until the mixture is smooth and sugar is partially dissolved.  Toss the nuts with the mixture and then spread the nuts on a cookie sheet. Bake for about 40 minutes.  Stir the nuts occasionally. Note: I tend to like my nuts sweet and spicy, so I would add another tablespoon sugar and a half teaspoon of hot curry.

    Late Summer Farmers' Market Soup

    08 September, 2017 0 comments Leave a comment

    This almost-stew soup uses end-of-summer bounty to make a delicious, satisfying dinner with leftovers for lunch. 

    1 medium onion, diced
    2 tablespoons minced garlic
    1 1/2 teaspoons Chipotle Chocolate Rub
    1/3 cup rice
    1/4 c red beans
    2 cups diced or crushed tomatoes
    1/2-1 cup diced peppers (I used a mix of chilies; some hot, some not)
    2 cups corn
    8 ounces bacon
    4 cups chicken broth
    2 teaspoons lime juice
    Sour cream
    1 cup spinach (optional)

    If you didn't remember to soak the beans the night before (I usually forget), put them into a small pot of boiling water with a 1/2 teaspoon baking soda. After you cook them til they are chewable, but not fully cooked, add the rice to the pot. When the beans are nearly cooked, drain and rinse them and the rice.

    Meanwhile, cook the bacon in a large soup pot. Remove to a paper towel to drain when it's crispy. Pour all but a tablespoon of the fat into a bowl for use at another time. Saute the onions in the bacon fat on medium low heat until soft, then add the garlic and cook for another minute. Add the peppers and cook another two minutes.

    Add the Chipotle Chocolate Rub and cook, stirring, another 30 seconds. Then add the rest of the ingredients (except the spinach, which should be added towards the end of the cook time and the lime juice, which should be added just before serving) and cook, simmering, until the beans and rice and are tender. Taste and correct the salt. Stir in one teaspoon of lime juice, taste, and add more if desired. Serve with sour cream.