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.