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.