Join us as we celebrate Washington Cider Week!

September Events!

We're off to an exciting month here at Spice Traders! With fall starting and the kids heading off to school, we've set up a number of fun events to help you get out of the house and tap into your culinary side. Here's the line-up so you can mark your calendars:

• Saturday, September 7th, 10 a.m. - 3 p.m. - Warehouse Wine Sale
• We'll be offering a mix of Italian, French, Spanish and Washington wines for you to sample (for free!) that we will be selling at affordable prices and spectacular deals for full case orders!

• Tuesday, September 10th, 6 - 8 p.m. - Van Gogh and Merlot Painting Class
• Last month's class was a great hit, and we hope you'll join us for this month's equally exciting event! For $40, you'll be treated to an appetizer, wine tasting and all painting supplies. At the end of the night, you'll leave with a full belly and a beautiful work of art to display at home! More information is available at the Van Gogh and Merlot website: http://vangoghandmerlot.com/ We've capped the event at 25, so give us a call at 315-4036 to save your spot today! We will be painting this lovely Tuscan scene:

• Saturday, September 14th, 3 - 6 p.m. - Cider and Summer Sparklers!

• Have you ever tried a Cherry Cider? What about a Habanero Cider? We'll be bringing these and many other ciders to you as a part of Washington Cider Week, a celebration that lasts throughout Washington State from September 5 - 10. On the 14th, we will be sampling a wide variety of local Washington-made Ciders, some West Coast ciders, and a handful of sparkling wines to add a little zing to the tasting! Finnriver Cideries and Tieton Ciderworks will be sending representatives to tell you how their ciders are made and how cider is changing the adult beverage industry! There will be live acoustic guitar, outside seating and food available for purchase, and a slim $10 bill lets you sample all of the available ciders and wines. Come discover how America's oldest drink of choice is being reinvented!

       The Spice Traders Mercantile has issued a Cherry Challenge! Check out our facebook page for more information, and to learn how to get a free small Cherry Balsamic and get your recipe featured on our blog and weekly newsletter as well as our  facebook page!

 (Click the link below!)

  STM Facebook Cherry Challenge

FAT, The Good the Bad and the Amazing!

        I often hear of people in search of low fat options because they think the term "low fat" is synonymous with healthy. I have to exercise much self control to keep myself from cringing because nothing could be further from the truth, and the people who are trying to be healthy and fit are shooting themselves in the foot.

  The truth is that our brains are over 60% fat.

           The myelin sheath is a crucial part of brain function, and it is 85% fat. It serves as the conductor on our nerve cells that carries nerve impulses quickly and efficiently through our brain. As the myelin deteriorates you see things like Alzheimer's and dementia begin to develop. The autopsy on Albert Einstein's brain revealed an above average amount of myelination and many people attribute his genius to this anomaly. Fat is crucial for our brain, but not just any fat. Fish oil from clean sources that has not been compromised by heat processing is liquid gold. Not only does it contain EPA and DHA, which are critical to brain function, but it is also incredibly anti inflammatory are critical for comfortable joint movement.

 These critical fats are also plentiful in the eggs of free range chickens. I say free range chickens as opposed to factory caged chickens because factory chickens don't have access to the insects which are loaded with good stuff, and because us finicky Americans are not keen on eating insects (myself included) A good farm fresh, free range egg is the next best option!

        Fish oil, which is amazing when handled correctly, can easily become rancid and  unhealthy when it is high heat processed because those precious elements are not heat stable. This is what brings me to the bad fats. Many of our cooking oils have been through such rigorous processing that they are rancid and oxidized by the time the end up on the shelf at the grocery store. These compromised vegetable (corn, soybean, canola) oils are inflammatory and loaded with free radicals that cause cell damage in our bodies and they are steeped in omega 6 and very low in omega 3. Our bodies function best with an even balance of omega 3 and 6. This healthy balance is struck in those free range eggs and fish oil I spoke about earlier.
   

    Hydrogenated oils, found in non dairy creamer, cool whip, and margarine are oils that have been treated with hydrogen at high heats (Sometimes up to 1,000 degrees Fahrenheit). The process allows the otherwise liquid oil to stay solid at room temperature and the resulting product resembles plastic much more closely than it does oil. Its the most lethal fat that I know of and shows a strong correlation with occurrence cancer, diabetes, Alzheimer's,  and heart problems. The correlation is attributed to the fact that the plastic nature of hydrogenated oils. Once it is absorbed into your cell inhibits the cell permeability, crucial for communication, assimilation of nutrients, and elimination of waste. In essence, your cells become plastic.
       In the next blog we will discuss healthy cooking oils and their application in the kitchen.
       

Sips and Dips

We welcomed a group of 24 ladies and one gentleman to our store last evening to host our first monthly Van Gogh and Merlot painting session! Pictures are soon to follow, but we wanted to post a few of our featured recipes here for those who couldn't join us last night! We hope you find our fare filling and fanciful to make for your own upcoming soirees.

Mediterranean Hummus

• 1 can white beans (or cannellini beans), rinsed and drained
• 3 cloves fresh garlic, minced
• 2 Tb Tahini
• 1 Tb EVOO (we recommend garlic or lemon!)
• Juice of 1/2 lemon
• 1 Tb STM Dukka Seasoning
• 1/4 tsp salt

Blend beans, garlic, Tahini, olive oil and lemon juice in a food processor until desired consistency is achieved. Fold in the Dukka seasoning and salt. Refrigerate for at least 1-2 hours. Serve cold with pita chips, fresh veggies, or your favorite crackers.





New Orleans Pumpkin Dip

• 12 oz cream cheese, softened
• 1 c cooked or canned pumpkin
• 4 Tbs STM New Orleans Blackening Spice
• 1/2 tsp crushed red pepper flakes
• 1/2 c green bell pepper, diced
• 1/2 c red bell pepper, diced
• 1 round loaf Italian or whole wheat bread or a small pumpkin

In a medium mixing bowl, beat together the cream cheese, pumpkin, New Orleans Blackening Spice, and crushed red pepper flakes until smooth. Stir in the green and red bell pepper. Refrigerate until ready to serve. Hollow out round loaf of bread (bread can be used for bread crumbs or for dipping) or small pumpkin. Spoon dip into the center and serve with vegetables, chips or crackers. Enjoy, and happy hump day!

Caramel Corn and a Visit from the NNBA!

Yesterday we welcomed a tour from the Northwest Nursery Buyers Association! The group hailed from all parts of the Pacific Northwest, and stopped in to have lunch in the nursery and sample a selection of goodies, including our homemade Balsamic Caramel Corn and our fruity July wine of the month, Mamamango! They were friendly and excited to be here in Spokane, and the STM wishes them well on their journeys home!

Even our young visitors had a great time!

And although their lunches were good, they left raving about our cherry balsamic caramel corn, and we thought we would share this easy, caramely goodness with you!

Balsamic Caramel Corn

2 bags plain or lightly salted popcorn, roughly 5 c popped popcorn
1 c packed brown sugar
1/2 c butter
1/3 - 1/2 c STM Balsamic Vinegar (we recommend cherry or blueberry!)
Pinch of Salt
1 - 2 Tb STM Rosemary or Thyme (optional, for an earthy taste)
1/2 tsp baking soda

Preheat oven to 200 degrees. In a large sauce pan, melt the butter with the sugar and salt, stirring occasionally. When the sugar begins to dissolve and the edges become bubbly, add the balsamic and optional rosemary. Allow the caramel to cook over medium heat for 5 minutes. Stir in baking soda until foamy. Pour the caramel over the popped kernels, coating as evenly as possible. Spread onto rimmed baking sheets and bake for 1 hour. Stir the corn every 15 minutes to ensure an even distribution of caramel. Let cool and break apart if needed.

Gluten Freedom!

       It used to be that if you had a food intolerance the realm of food possibilities would just get smaller and smaller. However, with the increase in food intolerance nationwide we have created enough demand to call forth a supply! Enter: Gluten free beer!                                      

                                                     
        If you are gluten free and have been dreaming about an ice cold beer to accompany the July heat, the solution is here at STM. We carry a variety of gluten free beers and we are constantly bringing in new varieties.We currently carry St. Peter's Pilsner style Sorgham Beer TM, Bard's Sorghum Malt beer, and New Planet's Pale ale. Gluten free beers have a flavor all their own, and as the niche develops, the beer diversifies more and more. So whether you like it straight up and ice cold, or with a splash of Clamato and an asparagus spear, stop dreaming about it and come taste it!  

Artisanal Salts

Artisanal salts are available and laboriously made from many regions of the world, each with their own unique influences, crafting styles, and substance from their terrain.

While industrial salts are near pure to their sodium-chloride (the primary mineral we seek for salinity and taste enhancement), artisanal salts, often hand-made and created in traditional methods beyond centuries of age can be around 85% sodium-chloride and lower, with care taken to preserve fluctuating trace minerals along with magnesium and potassium salts, irreplaceable factors for the health and fullness of a product that dates back before even the origin of humans' ability to provide and consume meat products. Salt is not an unhealthy substance itself, and even has a long-standing grounding in medicines along with its culinary vitality. Iodine added into salt is not a process that supplements lost iodine, an essential mineral that is lacking in both refined white salts and artisan, solar or fire evaporated salts. The addition of iodine intended to repair a larger lacking in common diets that can lead to severe disorders and malnutrition is an otherwise generalized solution. Iodine can be and was formerly added to many other food products, such as milk, and, according to Mark Bitterman in Salted, is actually less viable in salt because of its reactivity and volatility, making iodized salt an inconsistent method for providing this nutrient, batches and brands varying threefold in their useful iodine, while reduction of salt in the diet, itself, is not a correlated method for placating health problems that arise from improper nutrition.

Artisanal salt often has higher moisture contents, cullings from the forming or receding terrains that link us to the bio-available minerals of the sea, and are not subject to the over-refinement, purity-stripping, and even mechanical, diesel pollution of widespread, industrial salts that are intended to reduce a product to its bare minimum, highest yield. Artisan salts, in their natural and environmental delicacy, vary on a chemical level in structure, size, color and content. The time, care, and focus required to create these "crown jewels of great food" are represented in our buzz of taste at the sense of these essential digestive electrolytes.

There are many styles and regions of artisanal salts available, quality ingredients that should not be underestimated.And from Salted by Mark Bitterman, "Using all-natural salts is fun, easy, and satisfying on many levels."

File Power: Delicious, Cajun Style!

File (pronounced FEE-lay) is a key flavor in the Cajun/Creole profile.  There is a distinctive earthy quality to its favor, and it acts as a natural thickener. There is no true substitute for File powder, and many beloved Cajun recipes require it.  Here are two of our favorites!

Jambalaya:
2 Tb STM Garlic EVOO
1 diced Onion
1-2 diced Bell Peppers
3 ribs diced Celery
3 minced Garlic cloves
1 lb sliced Andouille sausage
1lb diced Chicken, Smoked Ham, or Shrimp
16 oz (1lb) diced Tomatoes
1 tb STM Baton Rouge Creole Spice
1 tb STM New Orleans Blackening Spice
2 tsp Worcestershire Sauce
Hot Sauce, to taste
1 tsp STM File powder
1 1/2 c Rice
2 1/2 c Chicken stock
In a large, deep skillet heat the EVOO over medium.  Saute the onion, garlic, celery and bell peppers for about 10 minutes.  Add the sausage and meat or shrimp, and cook until done (5 minutes).   Stir in the rice, tomatoes with their juice, the hot sauce, worcestershire sauce and spices.  Cook for a minute or two, stirring to coat the rice.  Add the stock and bring to a simmer.  Cook until the rice is done.  Serve with a crusty french loaf or cornbread and greens.

Etouffe (A-too-fay)
  This amazing seafood dish is very adaptable.  Shrimp, catfish, and the amazing Crawfish (Crayfish/Craw-daddies/Mud bugs) are all fantastic in this dish. 
1/2 c Butter or Rosemary/Basil EVOO
1/4 c Flour
1 c diced Onion
1 c diced Bell Pepper
1/2 c diced Celery
2-3 minced Garlic cloves
2 tsp STM Herbs des Paris
1 tb STM Baton Rouge Creole or New Orleans Blackening Spice
1 c White wine
8 oz Tomato sauce
8 oz Clam juice
1/2 c Water or Chicken stock
1 Tb Worcestershire sauce
Hot sauce to taste,
Salt & Pepper to taste
1 1/2 lb Shrimp, Crawfish tail meat, or Catfish
1 tsp STM File powder
4-6 c hot, cooked rice
  Heat the butter/oil in a large pot.  Whisk in the flour and cook over med-low until golden, about 20 minutes.  While the roux is cooking, saute the aromatics (onion, garlic, bell peppers and celery).  When they are transparent and begin to brown on the edges, add them to the finished roux.  Stir in the spices and liquids (white wine, tomato sauce, clam juice, worcestershire sauce and stock). Be sure to stir well, scraping the bottom of the pan to distribute the roux.  Simmer for about 20 minutes, until thickened.  Season to taste with salt, pepper and hot sauce.  Stir in the shrimp and file, cook until done (5-7 minutes).  Serve with the hot rice and some garden fresh greens! Yum!

Celebrate Mom with a Hibiscus Margarita!

These super simple, deliciously refreshing cocktails are fit for a Queen, or a Queen Mum!

Hibiscus Margaritas:  makes 1 (one) Margarita
3 oz silver Tequila (or Rum, Gin, etc)
1/2 a Lime, juiced
2 oz Spiced Hibiscus Simple Syrup
  Combine the ingredients and serve over ice.  Yummers.

Spiced Hibiscus Simple Syrup:
2 c Water
2 c Sugar
2 STM Star Anise pods
2 STM Cinnamon Sticks
4 STM Cloves (whole)
1 tsp grated or minced Ginger
1 oz STM Hibiscus tea
  Combine ingredients in a saucepan and bring to a simmer.  Stir until sugar dissolves.  Cook at a gentle simmer for 20 minutes, until a syrup is formed.  Strain into a clean jar and cool to room temp.  Makes about 1 -1 1/2 cups syrup.
   Alternatively, combine 1/2 tsp ground Star Anise, 1/2 tsp ground Korintje Cinnamon, 1/4 tsp ground Clove, and 1/2 tsp powdered Ginger with 4 oz STM Hibiscus Balsamic and 1 tb honey.  This will make 2 drinks.

Matcha Soba Noodles!

Buckwheat soba noodles have been a popular mainstay of the Japanese diet for a very long time.  The addition of matcha green tea powder to the dough is a tasty nutritional boost to these awesome noodles.  As an added benefit, buckwheat is naturally gluten-free as it is a seed not a grain!

Packaged Green Tea Soba noodles are easily found in Asian or World Markets (the two on Division both carry several options).  If you are gluten-free, be sure to read the ingredients.  As with most processed foods, wheat is often added.
 Soba noodles are amazing in Summer cold noodle salads, with seafood, even soups!  Here is a fairly easy recipe to make your own.  Like many pastas, it can take a bit of practice for it to turn out perfectly - but even when misshapen these noodles are yummers!

Cha Soba - Green Tea Buckwheat noodles
  1 3/4 c finely milled Buckwheat flour
  1/2 c whole wheat or gluten-free flour (rice or a blend)
  1/4 c (2oz) STM Matcha green tea powder
  1 c + 3tb (9 oz) boiling water
Sift together the flours and matcha powder.  Transfer to a large rimmed cookie sheet.  Stir in the boiling water and cool quickly. (Traditionally a fan is used, but I find a few min the fridge works too).  Knead the mixture until a smooth, firm dough forms.  Dust with a bit of flour and roll out to about 1/4" thick.  Slice into strips with a sharp knife or pasta maker.  Soba is traditionally thicker than spaghetti, more like linguini in size.
Cook the noodles in boiling water for a minute or two, until tender and a bit chewy.  If using in a cold salad, run the drained noodles under cold water and then rest them in an ice bath for a few minutes.  These noodles can be made well in advance and kept in the fridge or frozen for future uses.

Anise Aides Digestion

Anise Seed for the Digestion

Anise seed, described by Bharat B. Aggarwal, PhD, as the "ultimate digestif" is not only easy to fit into any cooking schedule, but carries a unique, intense flavor of black licorice with thirteen times the sweetness of sugar, making it a great addition, whole, to the glazes of desserts, or ground and mixed into the dough. However, in Asian and Scandinavian cooking, it is favored more for savory dishes than for sweet - breads, rich sauces, gravies, soup, stews and even as a condiment on cheese. It can alleviate ulcers, cure indigestion, and minimize stomach cramps. Anise seed has anti-inflammatory properties that can be helpful for bronchial spasms and asthma.

For a simple method of trying or adding anise to a diet, tea infusions after a full meal will soothe the stomach, help with a full range of digestion and total body relaxation. Underberg, a new mini-drink that is anise based  is making quite a note in restaurants as an "digestif" served after the dinner.

 Anise Kiss Cookies--

Ingredients--

3 eggs
1 cup sugar
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. cream of tartar
1 1/2 tbsp. STM Anise Seed
1 tbsp. STM Sweet Spice

Instructions--

1. Beat the eggs and sugar with an electric mixer for 15 minutes. The mixture should look almost white and thick enough to ribbon. Stir in the flour, baking powder, cream of tartar, Sweet Spice blend and 1 tablespoon of the anise seed.

2. Grease two baking sheets or spray them with non-stick spray. Drop heaping teaspoons of the dough on the cookie sheet, separating them by an inch. Sprinkle the remaining anise seed on top. Bake in a 350 degree F. oven for 20 minutes or until the cookies are lightly browned. Remove them to a clean tea towel to cool.

Spicy Chipotle Black Bean Burgers with Tequila & Lime Sweet Potatoes

Easy Homemade Chipotle Black Bean Burgers
3 cans Black beans, drained and rinsed
1 c uncooked Quinoa
2 c Stock (vegetable or beef)
2 tb STM Garlic or Lime EVOO
1 small Onion, diced
3-4 Garlic cloves, minced
1 tb STM Brown mustard, ground
1 tb STM Chipotle powder (for a milder burger, use Ancho)
3 tb STM Manzillo Mexican blend or Fajita-Taco seasoning
2 tsp STM Salish Smoked Sea Salt
4 tb Tomato paste
1 tb Soy sauce or Lapsang Souchong tea
Cilantro
Panko breadcrumbs
  Cook the quinoa in the stock according to package directions (about 15-20 minutes covered) Saute the onion and garlic until soft.  Stir in the quinoa.  Mash 1 1/2 cans of the beans with the mustard, tomato paste, salt, soy sauce and some cilantro. (I used a food processor) Fold in the remaining beans with the spices.  Gently stir in the quinoa mixture. To form the patties, I packed approx 1/2 c mixture into round biscuit cutters.  Then I gently removed the cutters for uniform patties.  Dredge in the panko crumbs.  Pan fry in some EVOO 3-5 min/side until golden and crispy.  These freeze beautifully too! Serve them however you like: our favorites are fresh guacamole and mango salsa on a toasted onion bun.

Tequilla Lime Sweet Potatoes
2 lbs Sweet potatoes, peeled
1/4 c fresh Lime juice
2 tb STM Tropical Caribbean spice
2 tb STM local Honey
2 tb Tequilla (plus more for Margaritas!)
2 quarts water
  Slice the yams a uniform 3/4" thick.  Boil them in the water for about 6 minutes, or until barely fork tender.
Meanwhile, combine the juice, honey, tequilla and spice blend.  Arrange the cooked yams on a rimmed sheet pan and generously brush both sides with the sauce.  Broil or grill until they're golden.  You'll never miss the marshmallows!

Spice Traders Mercantile now features four delicious pinot noirs for the smooth or sensational palate, ranging from 2006 to 2009!

Pictured from left to right--

Iris Vineyards 2008 Pinot Noir, Oregon--$18.69
Jacob's Creek Reserve 2006 Pinot Noir, South Eastern Australia--$15.99
MacMurray Ranch 2009 Pinot Noir, California (Central Coast)--$19.99
Paraiso 2008 Pinot Noir, Santa Lucia Highlands--$24.59


Stop in and see us for these products and other specialties, wines, craft beer, balsamic vinegars, fine olive oils, and an extensive selection of spices and teas!

Spice Traders Mercantile
15614 E Sprague Avenue
Spokane, WA 99037

Mondays-Saturdays, 9:00am-6:00pm
Sundays, 10:00am-4:00pm

Empanada Madness

Delicious flaky pastry encasing savory meat, vegetables, even sweet with fruit!  What's not to love about these amazing, convenient little pies?

Basic Empanada dough   makes about 12 empanadas
2 1/4c flour
1 1/2 tsp salt
1 stick (1/2 c) very cold butter, cubed
1 egg
1/3 c ice water
1 tb Chardonnay Vinegar
Egg wash: 1 or 2 eggs beaten with a splash of milk
  Combine the salt and flour.  Cut in the butter with a fork or food processor.  Beat the egg with the water and vinegar.  Slowly mix into the flour mixture.  The dough will be a bit shaggy, that's okay.  Turn it out onto a floured surface and knead a little until it becomes smooth and elastic.  Form into a ball, wrap in plastic wrap and chill 1 hour.  (you can make this ahead and freeze it too) Roll it out to about 1/3" thick.  Cut into rounds.  (a biscuit cutter is perfect for appetizer/snack size!) Fill with your chosen filling (see below). Crimp the edges or seal with the tongs of a fork.  Deep fry until golden OR Brush with egg wash and place on a cookie sheet.  Bake them at 350 for between 12-18 minutes (times vary with ovens depending on fillings)

Fillings:
Ground meat sauted with onion, garlic and spices (Fajita-taco, Cozumel Recado Rojo, etc)
Steak marinated in lime juice with Carne Asada or Manzanillo Mexican spice
Roast veggies
Spiced cheeses: goats cheese, queso blanco, monteray jack, etc

Pineapple Empanadas
Dough: 1 c flour
1/2 c very cold butter, cubed
1/2 c very cold cream cheese, cubed
ice water
Filling: 1 c diced pineapple
1/2 c brown sugar or honey
1 tsp STM Spearmint
1 tb fresh lime juice
  Combine the flour, butter and cream cheese in a food processor.  Pulse slowly until dough comes together. If needed, add ice water a little at a time.  The dough should be fairly stiff.  Form into a ball and chill for 30 min.  Roll out to roughly 1/3" thick and cut into rounds.  Combine the pineapple, sugar and lime juice in a saucepan.  Cook over med-low until sugar melts, stirring occasionally.  Let cook for a few more minutes so that it starts to caramelize.  Remove from the heat and stir in the spearmint.  Spoon a little into the center of each dough round.  Fold over and crimp the edges to seal.  Brush with some milk or melted butter and bake at 350 for about 12 minutes.  Sprinkle with sugar or drizzle with balsamic and enjoy.

 

Warehouse Blowout WINE SALE!

                                                             

                                 WINE SALE!!

 We recently plunder-urm, acquired a bounty of fabulous wines.  We are delighted to be able to share our booty with you! 10 amazing wines at ridiculously low prices.  

This event is one day only, Sat May 4th from 10-4pm.     Stock is limited; First Come, First Plunder  

                    The Wines:

Four Vines Naked Chardonnay (CA): this unoaked chardonnay has a baked custard bouquet and a rich creamy mouth feel.  Bright and tangy, it boasts notes of lemon and nectarine fruit flavors that expand on the finish.  Crisp, clear and perfectly styled to be served with nibbles.  Our price $9.60

For a Song Chardonnay (WA): Aromas of kaffir lime, orange peel and mission fig accompanied by light floral notes of magnolia and sweet pea.  On the palate, citrus flavors dance with savory notes of lavender and thyme, dressed in a sheer robe of minerals and lively acidity.  A crisp, clean and mouth-watering chardonnay that is extremely versatile with food or on its own.  Our price $8.75

Dr. L Riesling (Germany): this slightly sweet wine from the Mosel Valley has a delicious bouquet of citrus blossom, lime, peach and a hint of mineral.  It enchants the palate with subtle notes of green apple and citrus.  

Our price $10.50

Dalila Vinho Verde (Portugal): This Portuguese "green" wine is a sophisticated white with a playful bit of sparkle.  It has aromas of dusty rock, apples, lemon and enticing melon.  Its gentle minerality is balanced by notes of lemon and freshly mowed grass with a lingering finish of green apples and apricot.  Our price $7.90

C'est La Vie Rouge (France): This Pinot Noir-Syrah blend from the Burgundy region features a fruity aroma and light floral accents.  It is a medium bodied red with notes of fresh cherry and alluring hints of black pepper and spice.  Our price $9.60

Los Nevados Malbec (Argentina): Fresh red fruits are strongly expressed in its aroma.  This is a very balanced wine, pleasantly sweet with warm, gentle tannins.  Rich raspberry notes and smooth oak accents bring great depth to the palate.  Our price $9.60

McKinley Springs Bombing Range Red (WA): A deep garnet wine with coffee bean, dark fruit aromas and a hint of rosemary. Rich blackberry, mocha and currant flavors with a long dry balanced finish.  Our price $11.38

Four Vines' Old Vine Zinfandel (CA): Legendary blackberry aromas mix with cherry, plum, menthol, white pepper and a touch of meaty black olives on the nose.  The palate follows with boysenberries and a smoky char to balance the fruit.  Our price $9.60

Chateau Buisson Redon Bordeaux (France): Made with a blend of 60% Merlot and 40% Cabernet Franc, it has red fruit and cherry notes on the nose.  Intense palate follows with soft elegant tannins.  This is a softer style of Bordeaux meant to be drunk young.  Our price $8.75

Cor Momentum (WA): Black cherry, plum and cassis with hints of dark chocolate, spice and violets.  "Starting with a base of Cabernet Sauvignon, which is floral, regal and extensive, we add Merlot for silky texture, Petit Verdot for spice and then finally Malbec for its earthy and expressive personality." Our price $14.00

 Limited Pre-orders accepted, certain conditions apply.  For details send a courier pigeon to our epicurious crew at spicetradersmerc@comcast.net, or signal flag us at 509.315.4036.

Trouble finding us? X marks the spot, with navigation assistance on SpiceTradersMercantile.com 

Soup for those April Shower days

There's nothing quite like sharing a steaming bowl of soup with the ones you love on a chilly Spring evening.  Here are some of our current favorite recipes, all delicious and pretty easy for our hectic lives.

Luscious 30 Minute Mushroom Soup

 
1 sliced Onion                               1 sliced Leek                                      2-3 minced Garlic cloves
1 tb Butter                                    1 tb STM Garlic EVOO                     1lb mixed Mushrooms, sliced
2 tb Flour                                     2 c good Veg or Chicken Stock          2 c Milk (or cream)
1.5 tb STM Kharcho spice          
  Melt the butter in the oil.  Saute the onion, leek, and garlic a few minutes until soft and translucent.  Add the mushrooms and Kharcho, saute about 5 minutes.  Stir in the flour and cook two minutes.  Slowly pour in the stock.  Simmer for 20-25 minutes.  Add the milk and return to a simmer, season to taste.  Serve hot with warm scone biscuits or with a grilled brie & veggie sandwich!  Yummers!

French Onion Soup

3 tb Butter & 3 tb STM Garlic EVOO                                        3 lbs Sweet Onions, thinly sliced
1 tsp Sugar                                                                                 1-2 minced Garlic cloves                        3-4 tb Flour                                                                                5 c very good Beef stock
3 c dry White Wine (April's wine of the month is prefect!)           1/4 c STM Port * Optional                                                        
2 tb STM Herbes des Paris                                                        1 c grated Gruyere cheese
  Melt the butter in the EVOO in a large oven proof dutch oven style pot.  Add the onions and garlic, stir to coat them. Cover and sweat the onions over low for 15 minutes, stirring once or twice.  Uncover and raise the heat to medium.  Sprinkle in the sugar.  Cook for 30 minutes, stirring often to soften and caramelize.  Do not let them burn, reduce the heat if they get too brown.  Stir in the flour and cook 5 minutes, keep stirring!  Now stir in the stock, wine and the herbs.  Bring to a simmer and cook uncovered 40 minutes.  (this can be done ahead of time.)  Add the port if using.  Ladle into individual crocks if desired.  Sprinkle the gruyere evenly over the top of the soup.  Bake at 350 for 30 minutes.  Run the soup under a hot broiler for 30 seconds to brown the cheese.  Serve with crusty bread or scones and a fresh green salad.

Spanish style Vegetable Soup

2 tb STM EVOO                                    1 sliced Onion                                   3 minced Garlic cloves

2 sliced Carrots                                       2 diced Turnips                                 1 diced Potato

2 diced Parsnips                                      2 tsp STM Piri Piri spice                   3/4 c sliced Chorizo sausage

2 c diced Tomatoes                                 1 tb Tomato paste                             3 pints good Stock                                          1/2 c Lentils                                            1-2 tb STM Harissa, Baharat or Moroccan spice                                           1 c shredded greens: kale, cabbage, spinach or collard greens

  Saute the onion and garlic in the EVOO until translucent.  Add the other vegetables, Piri Piri and chorizo.  Saute for 5 minutes.  Add the tomatoes, tomato paste and the stock.  Bring to a simmer.  Add the lentils and Harissa (or spice of choice)  Simmer for 30 minutes.  Stir in the greens and cook 5-10 minutes.  Serve with crusty bread and a nice omelet.

Sausage and Lentil Bake

8 slices thick Smoked Bacon                             8 good Sausages                          4 sliced Onions

3 tb STM Lemon-thyme                                    1 c Lentils                                    4 minced Garlic cloves

1 1/4 c Beef Stock                                            1 c Red Wine

  Dice the bacon and cook it until the fat has rendered.  Remove the bacon to a plate.  Brown the sausages and then add them to the plate.  Saute the onions in the bacon fat until golden.  Add the garlic and lentils, stir to coat them in the fat.  Pour in the stock and wine and stir in the thyme.  Simmer gently until lentils are cooked, about 20 minutes.  Stir in the bacon and top with the sausages.  Serve with braised kale or collard greens and crusty bread.

Spring Fever with delicious Vegetable Gratin and Spring Smoothie!

Who wouldn't want to eat these delicious, vitamin packed vegetables?  We know there are many picky eaters out there, so we're going to help you up the flavor ante!

Spring Vegetable Gratin

This low fat vitamin packed side (or main) dish is ridiculously easy!

Go down to the farmer's market or grocery.  Pick out about 2-3 lbs of your favorite spring vegetables:

early Zucchini

baby brussel sprouts

Asparagus

Artichokes

early baby Tomatoes

Wash and trim your vegetable choices.  (We used all of the above) Slice or dice them to bite size pieces.  Toss them in your favorite STM EVOO like Basil, Citrus Habanero or Garlic.  Spread them out on a large pan.  Preheat your oven to 425.  Sprinkle some STM Herbes des Paris over the vegetables and then 1.5 c grated Gruyere cheese.  With a fork cut 1 tb butter into 1/2 c of seasoned breadcrumbs.  Scatter this over-top the cheese and vegetables.  Pop them into the oven and roast about 15-20 minutes.   We like to serve this with fresh fish (baked or grilled) and quinoa. 

STM's Green Spring Smoothie

small handful fresh Watercress (chalk full of vitamin C, K, folate, and calcium. Great for energy and muscles)
small handful fresh Arugula (packed with cancer-fighters and natural nitrates)
1/2 Apple or applesauce (to keep the doctor away)
couple Strawberries
1 Apricot
1/2 Papaya
1 tsp STM Amchor
.5 tsp STM Matcha green tea powder
splash of coconut or almond milk
  For fuller flavor, we like to freeze the fruit and omit ice cubes.  Just pop it in the blender with enough milk to smooth it out.  Surprisingly refreshing and delicious -the Captain was dubious, but we won him over in the end : )

Mustard deliciousness and yummu asparagus tart

Just about every major cuisine has had a love affair with mustard.  India and it's neighbors use mustard seeds and oil in just about everything, while China is famous for its Hot mustard.  Germany, France and even England have thousands of varieties of mustard available for smearing, dolloping or dipping.  It turns out our ancestors were sure onto a good thing when they first started using those tiny little seeds.

Research in New York, Canada, India and Europe have identified some great Cancer-fighting properties in mustard seeds.  Yep, that's right.  Mustard can help protect you from developing Colon cancer and has been found to significantly reduce the number of tumors.  Mustard seeds are rich in alpha-linolenic acid (ALA) which is a plant based omega-3 fatty acid, and allyl-isothiocyanantes (AITC) a glucosinolate that can prevent  or slow the growth of cancer.
If that wasn't awesome enough, Mustard seeds can also prevent heart disease by lowering bad cholesterol and raising good cholesterol.  It has been shown to reduce insulin resistance (prediabetes).  It has also been shown to prevent enlarged prostates and improve Chronic obstructive pulmonary disease as well as boosting brain health!  All that healthy goodness in one tiny little seed!
Mustard pairs well with many other spices and herbs and compliments many different foods.  It is an ingredient in many spice blends and curry powders. 

Mustard-Asparagus Tart  - the perfect Spring supper!
1 bunch fresh Asparagus
1 package Puff Pastry
4 egg yolks
1/2 c Creme fraiche (or sour cream/ plain greek yogurt with a splash of buttermilk)
1/4 c heavy cream
1/4 c shredded Sharp Cheddar
4 tb grainy Mustard (like our Caraway Red Ale mustard)
Sea salt and pepper to taste
1 tb STM Tarragon
2 tsp STM Chives
2 tsp STM Urfa Biber or Aleppo chile pepper
1 egg beaten with 1 tb water
Optional : handful sliced Mushrooms
smoked Salmon

Preheat the oven to 425 degrees.  Mix together the cream, creme fraiche, mustard, egg yolks and spices.  Score a line all around the pastry 1/2 inch from the edge.  Brush the edges with egg wash and prick the inner part with a fork.  Arrange the trimmed asparagus in an even line.  Season the cream mixture and spread over the asparagus.  Sprinkle with the cheese.  *If using the salmon, layer it thinly underneath the asparagus.  Scatter the mushrooms over the asparagus.  Baked 35- 40 minutes until golden and cooked.  (if the pastry gets too brown, reduce the heat to 350)
  Adapted from www.britishcheese.com

Spices: A Flavor Profile

Each spice and herb has its own unique flavor profile.  Sensory characteristic descriptors help us to describe how each one smells and tastes.  Aficionados have been known to use upwards of fifteen descriptors for a single spice!  It can be hard to describe the flavor of a food or spice to someone who has never tasted it.  These profiles help us to relate flavor as well as find replacement or complimentary flavors.

Here are the most common descriptors and some examples of their flavors.
Bitter: bay leaf, celery, clove, cumin, fenugreek seeds, horseradish, juniper, mace, marjoram, oregano, savory, Szechuan  peppercorns, turmeric, and thyme
Cooling: anise, fennel, mints, and sweet basil
Earthy: achiote seeds, cumin, basil, saffron and turmeric
Floral: cardamom, coriander, lavender (Herbs de province) lemongrass, rose petals, saffron, sweet basil and thyme
Fruity: anise, fennel, nigella, savory, star anise
Herbaceous: dill, lavender, oregano, rosemary, sage, savory, tarragon, and thyme
Hot: black pepper, chiles, horseradish, mustards, szechuan peppercorns wasabi, and white pepper
Nutty: cardamom, coriander, cumin, fenugreek seeds, mustard seed, nigella, poppy seed, sesame seed
Piney: bay leaf, rosemary, and thyme
Pungent: allspice, garlic, ginger, grains of paradise, horseradish, marjoram, mustard, onion, paprika, spearmint, star anise, and wasabi
Sour: pomegranate, sumac
Spicy: bay leaf, cassia cinnamon, clove, coriander, cumin, ginger, marjoram, and nutmeg
Sulfury: chives, garlic and onion
Sweet: allspice, anise, caraway, cassia cinnamon, cinnamon, clove, fennel, cardamom, nutmeg, poppy seed, sesame seed and star anise
Woody: cardamom, clove, juniper, lavender, rosemary and szechuan peppercorns.

Masala Madness

Aloo Gobi: Indian Roasted Cauliflower and Potatoes

1 head Cauliflower, broken into florets
3 large New or Yukon potatoes (Russets will turn mealy and break apart) diced 1/2"
1 tb STM Garlic EVOO
1/2 tsp STM Fenugreek seeds
1 tsp STM Fennel seeds
1 tsp STM Cumin seeds
1 tsp STM Coriander seeds
1 tsp STM Garam or Kala Masala
3/4 tsp STM Turmeric
2-3 minced green chiles of desired heat
1 diced Onion
1/2 tsp STM Ginger
  Toast the whole spices and grind.  Heat the evoo and add ground spices.  When aromatic add the cauliflower and potatoes, stirring until generously coated.  Add the turmeric and season with salt and pepper.  Saute for about 8-10 minutes over medium heat.  Then add 1/4 c water or vegetable stock and cover immediately.  Steam on low for 7-8 minutes until the vegetables are tender.  Sprinkle with the masala and serve.  Great as a side, or add tofu, chicken or seitan for a great main dish.

Creamy Indian Mashed Eggplant

1 large Eggplant

2 tb STM Citrus Habanero evoo

1 diced Onion

3 minced Garlic cloves

2 minced Green Chiles

2 tsp STM Coriander

1 1/2 tsp STM Cumin

1 tsp STM Garam Masala

1/4 tsp STM Aleppo or Cayenne pepper

1/2 tsp STM Hungarian Paprika

1 diced Tomato

3-4 tb Cream or milk

Preheat the oven to 400.  Prick the eggplant all over with a fork.  Rub with a bit of evoo and roast until tender, 30-40 minutes.  Peel and mash the eggplant.  Meanwhile, saute the onion and garlic until golden.  Add the spices.  When aromatic add the tomatoes.  Cook 10 minutes.  Stir in the mashed eggplant.  Cook 15 minutes.  Stir in the cream and serve.  Great as a side dish, serve with naan as a dip, or even spread onto pizza dough.  

Easy Healthy Overnight Oatmeal

 This delicious and super easy breakfast is perfect for both busy week day mornings and leisurely weekend ones.  It can be kept in the fridge for a couple of days and reheated with a bit of water or milk.

2 c Steel-cut Oats or Old-fashioned Rolled Oats (not quick cooking!)
2 c Fruit of choice, preferably dried
5 c Water
2 tsp STM Sweet spice
1 tsp STM Vanilla powder
1/2 c 2% Milk
 
Combine everything (if using dried fruit) in your crock-pot or slow cooker shortly before bed.  Turn on Low and go to bed.  When you wake up 8-9 hours later it will be ready!  Add condiments and enjoy!  I like to add a dollop of honey greek yogurt.
  * If you are using fresh fruit you'll want to add it to the oatmeal in the morning shortly before serving or it will get very mushy.   You may also want to sprinkle a little honey or truvia into the uncooked oatmeal to make up for the decreased sweetness from the fruit.

Curried Carrot Ginger Soup

In these months of cold and relative darkness, we here at STM find ourselves turning more and more to those spices that lend a homey warmth to our dishes.  That first bite is just like snuggling down on the couch with a fuzzy blanket.  This soup is like a big hug for your taste-buds!

1 tb Citrus Habanero or Lime evoo
2 tsp STM Maharaja Curry powder
2 tsp STM Hot Curry powder (for heat) or 2 tsp Madras
2 tsp STM Cardamom, ground
1 tsp STM Saigon Cinnamon
4-6 tsp STM dried minced Garlic
1 - 1 1/2 tb STM granulated Ginger
1/4 - 1/2 c STM dried minced Onion
2 lb sliced Carrots, peeled if prefered
2 STM Bay leaves, medium sized
5 c Vegetable or Chicken broth
1/2 - 1 c Orange juice
2 tsp STM Lime zest
juice of 1/2 Lime
1/4 c Greek Yogurt
toasted Pepitas (pumpkin seeds)
cilantro

Heat the oil until it shimmers.  Add the spices and garlic, toast until fragrant about 30 seconds.  Add the carrots and onion with the bay leaves, stirring to coat.  After a couple minutes add the broth and orange juice.  Bring to a boil and simmer for 20 minutes, until carrots are fork tender.  Discard the bay leaves and add the lime.  Season to taste with salt and pepper.  Carefully puree the soup.  Reheat if needed and stir in the yogurt if using.  Garnish with cilantro and pepitas and serve immediately.