Skip to content

Posts from the ‘Sauces, Dips, and Spreads’ Category

17
Oct

Vegetable Curry with Mike’s Organic Curry Love®

This is the good stuff.

My husband loves curry especially if a selection of toppings (peanuts, diced bananas, mango chutney, toasted coconut, seasoned slivered almonds, cashews, raisins, dried apricots, and green scallions) are placed in small bowls in the center of the table so he can choose what to put on top. Sometimes it’s a few items and other times, he piles  on a little bit of everything to ensure every bite is a mix of sweet and salty flavors along with chewy and crunchy textures. The real beauty of serving curry with toppings is that everyone can customize their own dish to suit their tastes. But, in order to have a really good curry dish, the sauce has to be the star of the show. Read more »

1
Oct

Fruit Compote

Whenever I find myself with a lot of extra ripe fruit, I do one of three things:  I try to eat more (but this strategy doesn’t always work because after the fifth plum, I’m plummed out); I make a fruit pie (my husband’s favorite option); or I make a fruit compote (my favorite option).

Compote is one of those words that congers up distant memories or questions (did I see that word on a menu in Paris? Is compote related to Peach Melba?) Compote is just a fancy word for a thick, chunky fruit sauce made with fruit cooked in water and spices (similar to homemade cranberry sauce). Naturally sweet, fruit compote is only as good as the fruit you use so the quality of the fruit really matters. Read more »

2
Jan

The How Not To Die Cookbook

When the groundbreaking book, How Not To Die was published in December, 2015 by Dr. Michael Greger, MD, who had no personal financial stake in book sales because all of the proceeds are donated to charity (www.nutritionfacts.org), the public took notice putting the book on the New York Times Bestseller List instantly and keeping it there for more than a year. Read more »

30
Jul

Seggiano’s Newest: Sicilian Wild Fennel Tomato Pesto

Seggiano, the Italian gourmet and culinary leader is at it again. With 3 delicious pesto sauces already on the market, Seggiano decided the times is right to introduce a new pesto:  Sicilian Wild Fennel Tomato Pesto:  a thick and hearty sauce made with tomato salsa (tomatoes, salt) 43%, sun-dried tomatoes (tomatoes, salt) 28%, Italian extra virgin olive oil, wild fennel leaves 8.5%, avola almonds, and chili. Read more »

31
Jan

GoAvo®

GoAvo® is a delicious avocado based condiment and egg-less mayonnaise alternative that is creamy, tasty, environmental friendlier, and just plain avocado-ier.  So, if you love the flavor of avocados, this new spread is for you.

Made with minimal ingredients, GoAvo® contains 85% avocados blended with grapeseed oil, white wine vinegar, organic lemon juice, organic cane sugar, sunflower lecithin, sea salt and natural flavorings depending on the variety. Read more »

25
Jan

Zesty Z™

Zesty Z™ is a new Mediterranean spread AND condiment made with za’atar (dried, wild Mediterranean thyme), extra virgin olive oil, and a variety of herbs and spices. All natural, gluten-free, and vegan, Zesty Z™ is versatile and delicious. Drizzle on hummus, avocado toast, cornbread, or bruschetta, blend a small spoonful on grilled vegetables or your favorite side dish, or spread a teaspoon or two on a wrap, panini, or focaccia. Read more »

6
Dec

FIKA Hazelnut Spread

FIKA Hazelnut Spread is the ultimate sweetened hazelnut chocolate spread made with six ingredients:  hazelnuts, hazelnut oil, confectionary sugar, Tahitian vanilla, cocoa powder, and salt.  Unlike Nutella (made with sugar, palm oil, hazelnuts, cocoa, skim milk, reduced minerals whey (milk), lecithin an emulsifier (soy), and vanillin: an artificial flavor), FIKA Hazelnut Spread primarily relies on hazelnuts for the rich, nutty flavor of this specialty nut butter. Read more »

5
Nov

FIKA Raspberry

FIKA Raspberry is what most people would describe as “raspberry jam” although the word “jam” is not on the label (which may be because the FDA defines how the words “jam,” “jelly,” “preserves,” and “spread” can be used on labels in the detailed Code of Federal Regulation Title 21).

Made in small batches in Tribeca in New York City, FIKA Raspberry contains exactly three ingredients:  raspberries, sugar, and lemon; and tastes absolutely fruity scrumptious. Read more »

10
Oct

FIKA Almond Butter

Consumers are paying more attention to what’s in their food by reading labels and forgoing products that have unrecognizable ingredients, high fructose corn syrup, preservatives, artificial flavors, and colors – leaving food manufacturers to figure out how to make food products simpler, tastier, and economical by including as few ingredients as possible. Even the Wall Street Journal – a newspaper known more for business coverage than trend spotting – recently (August 9, 2016) reported that food companies are touting simplicity in response to consumers preference to recognize what they eat (see Packaged Foods’ New Selling Point:  Fewer Ingredients). Read more »

2
Sep

Miss Marjorie’s Steel Drum Plantains

Most people know that a plantain is a member of the banana family but many Americans don’t know that plantains are starchier (like a potato) and low in sugar which makes them ideal to make into chips. However, there is an art to making great tasting plantain chips and Donna Moodie of Miss Marjorie Restaurant fame (Seattle, Washington) has mastered it.  Her plantain chips –  Miss Marjorie’s Steel Drum Plantains – are a tribute to her mom, Marjorie who used to make them in Jamaica using only the highest quality ingredients. Read more »