shopping : Monterey bay spice company

When your favorite chef or recipe calls for a special herb or spice are yours fresh??? How time flys !, The recommended rule of thumb is to keep a years supply of herbs and ground spices and a 2 years supply of whole spices on the shelve, though those guidelines may vary according to the cook! When it comes time to clean out and inventory your herbs and spices, it’s convenient to order all the needed items from one source other than the high-priced small bottles of herbs and spices at the supermarket.

While Penzeys is probably the most well know spice supplier online (or at their brick and mortar store) The Monterey Bay Spice Company (also known as herbco.com) is an alternative. They are less expensive than Penzeys . Most of the spices and herbs minimum amount is 4 oz which in cases of some of the herbs is a large amount. Monterey Bay Spice Company’s website allows you to enter items numbers directly to the search function from their paper catalog. The information on each herb and spice is extensive and geared more toward an herbalist, outlining suggested applications, a background and description for each herb or spice and there is some information given on culinary use. Monterey Bay Spice Company also offers teas, essential and fragrance oils and herbal supplies. Most of the herbs and spices are available both in regular and organic.

The online order was place on November 01 , 2010 with an emailed receipt. Monterey Bay Spice Company has multiple shipping methods if you need your order like tomorrow ! An email shipping confirmation was received November 3 with a USPS (United States Postal Service)shipping tracer. The USPS shipping tracker is not as extensive as an UPS (United Parcel Service) tracer as it just indicates it package has been sent and not updated till delivered. The UPS tracker on packages notes every time the parcel is scanned on route. The USPS has an option to email updates as necessary. Being the less expensive shipping method $14..33 USD, the package arrived November 17th 2010. The items are packaged in sealed cleared plastic (no zip locks) and labeled largely . If you have a friend or relative that cooks and will enjoy fresh herbs and spices the large packages can be shared among others. If you order basic whole spices and seeds you can grind them to order and mix your own blends, that is for poultry, beef , fish, BBQ , Cajun, Indian etc. instead of purchasing them pre- blended.

	Caraway seed, whole-Per 1/4 Pound	1	$1.52
	Peppercorn mix (4 pepper), whole-Per 1/4 Pound	1	$3.00
	Cilantro (domestic), c/s-Per 1/4 Pound	1	$5.60
	Paprika (Hungary) powder-Per 1/4 Pound	1	$2.80
	Dill weed (domestic), c/s-Per 1/4 Pound	1	$4.80
	Celery seed, whole-Per 1/4 Pound	1	$1.16
	Mustard seed, yellow whole Organic-Per 1/4 Pound	1	$1.80
	Coriander seed, whole-Per 1/4 Pound	1	$1.08
	Marjoram, c/s-Per 1/4 Pound	1	$1.40
	Sea salt-Per Pound	1	$1.50
	Mulling spices-Per 1/4 pound	1	$2.10
	Ginger root, c/s-Per 1/4 Pound	1	$2.20
	Fennel seed, whole-Per 1/4 Pound	1	$1.08
	Sesame seed, natural Organic-Per 1/4 Pound	1	$1.40
	Dill seed, whole-Per 1/4 Pound	1	$1.00
	Poppy seed, whole-Per 1/4 Pound	1	$2.00
	Cumin seed, whole-Per 1/4 Pound	1	$1.60
	Spearmint leaf (domestic), c/s-Per 1/4 Pound	1	$1.32
	Fenugreek seed, whole-Per 1/4 Pound	1	$0.84
	Sassafras root bark, c/s-Per 1/4 Pound	1	$6.00
	Savory, c/s-Per 1/4 Pound	1	$2.60

Shopping : netgrocer

There are times when your pantry needs a few staple items that you like to have on hand but doesn’t warrant a quick trip to the market for. I have used Netgrocer once and awhile over the years. They have a good selection of items reasonable priced and reasonable shipping charges. I placed the order online November 6 for 33 items, molasses, rice, canned items, corn masa, pasta, soup pastas, dry peas (beans), barley and bulgar wheat etc. . Shipping was $9.99 USD. Paypal payment is an option . The order arrived 11/13/2010. You can save your shopping list online and reorder items with the click of a mouse. A quick way too keep up on staple items. The items are well packed and none were broken and /or damaged.

Anna Tubetti $1.65
Barilla Ditalini $1.75
Cento Tomato Paste $0.99
Goya Sardines $2.19
Goya Bulgar Wheat – Coarse $2.69
Grandma’s Molasses $4.25
Jack Rabbit Navy Peas $1.55
Jardines Molasses – Kansas City Slow Mo $5.15
Masa Brosa Instant Corn Masa $3.59
Mother’s Barley – 100% Natural Whole Grain $1.95
Pasta Lensi Imported Pasta – Fusilli $1.15
Polar Flat Filets of Anchovies with Olive Oil $1.65
ShopRite Brown Rice – Natural Long Grain $1.69
ShopRite Rice – Long Grain Enriched $3.59
ShopRite Peeled Whole Tomatoes In Tomato Juice $1.05
ShopRite Macaroni $3.59

 

beefSTEW

a nice fall day beef stew that Diane made

Spiced pumpkin cupcakes with Maple Cream Cheese and rum frosting

I had some frozen pumpkin (reminder from canned) that I wanted to use and found this recipe that I modified.

Spiced Pumpkin Cupcakes with Maple Cream Cheese and Rum Frosting
Adapted from Vermont Spice Cake page 28, (about 1/2 the recipe)
Nestle Very Best Baking Magazine, Holiday 2006 

prep cupcake tins or use wrappers
for 1 dozen

combine these dry ingredients, set aside:
1-1/2 c flour
1-3/4 teaspoon baking powder
1/2 teaspoon of pumpkin pie spice
(preferable substitute a combination of fresh ground
ginger, cinnamon, allspice,and nutmeg to taste).
1/4 teaspoon of salt.

combine these liquids and set aside
1/4 cup milk
1/8 cup water
3/4 teaspoon of vanilla

beat together 3/4 cup sugar and 3/4 stick of butter till fluffy
add about 1-1/2 beaten eggs
add 3/4 cup pumpkin (canned)
mix in the milk mixture, and mix several minutes

gradually mix in the dry ingredients.
when blended, fill cupcake tins.
bake at 325 for about 25 minutes.

meanwhile
Beat together about 6 oz of cream cheese
with about 1-1/2 cup powered sugar
add a shot of rum (to taste) and several teaspoons of maple syrup
adjust to proper consistency.
let cupcakes cool, frost
I made the frosting a bit thin and just dipped and twirled them

It would be good with chopped walnut garnish.

how bout a mug of mulled cider ?

Multi Grain Breads II

10/25/2010

The easy mix recipe using white , buckwheat flour and flaxseed. A tasty loaf , medium crumb and semi hard crust, brushed with butter before baking and using water pan on lower oven rack. (two loaves)

 

 

scanned image

Multi Grain Breads

The multi grain recipe used a different method of proofing the yeast directly with tepid water, possibly the water was not warm enough and/or there was not sufficient rise time to the dough compared with my usually recipe. Recycled the bread to bread crumbs. The rye loaf is better using the usual easy mix method and adding 2 cup rye flour. The wheat and rye flours don’t seem to absorb liquids as quick as the white flours and need more kneading with the dough hook. Plus I am used to making bread using the easy mix method and having the dough rise quick enough to bake bread within 2 hours or so. (Image is scanned in) Update : I have found some whole/cracked wheat flour recipes that call for soaking the wheat flour before use (soaked wheat bread, page 137, The Complete Book of Breads) and if using cracked wheat ,cooking the cracked wheat (Cracked Wheat Bread, p76) and adding it to the flour.

PIZZA, White and wheat flour

Pizza, deep dish, cast iron skillet baked, Hodgson Mills white and wheat flour (about 1 wheat to5 white ratio), Bottos chorizo sausage, delMonte (canned) diced tomatoes, Balgioioso mozzarella, Locatelli Pecorino Romano, olive oil, chopped garlic and garden picked oregano and green onion garnish 10/15/10. Nice texture, taste , good crunch, satisfying.

 

 

soup’s on

sort of a minestrone soup, made the broth yesterday, finished it today. With some bread a complete meal. chicken,sauteed carrots, orzo, tomatoes,peas, mini meatballs, green onions, oregano, etc.

pizza

 

pizza… diced chicken,tomatoes,a bit of salami,ham, jalapeño cheese, on a white flour/white cornmeal crust, heavy but filling supper.

fresh picked

http://bardenfamilyorchard.com/

also:

http://www.farmfresh.org/

at Barden’s farm today
picked our own:
red and yellow raspberries
1 peck peaches
1/2 peck apples

from the farm store….

cider, tomatoes
Keyon’s White Corn Meal
Wow, my first day of Workshare furlough !!!

We were lucky, there was good weather this day and it’s a pleasant ride through northern RI.

A good way to spend times outdoors gathering fruit picked your own way.

We made peach pie, peach and raspberry crisp and some of the fruit was frozen, jammed and macerated.

see: Spiking Summer Fruit in Order to Preserve It

http://www.nytimes.com/2010/09/22/dining/22appe.html?_r=2&emc=tnt&tntemail1=y

and

http://whatjuliaate.blogspot.com/2010/09/brandied-pear-slices-halves-and-wholes.html

http://whatjuliaate.blogspot.com/2010/08/noyaux-liqueur.html

I used this shortcake recipe and made an 8″ round shortcake you can cut and use as necessary.

http://allrecipes.com//Recipe/strawberry-shortcake/Detail.aspx