Piment d’Espelette arrived in Europe from the New World 500 years ago, acclimated to south of France and now returns to the Americas. It is prized by cooking cognoscenti the world over for its sweet flavor with slightly bitter notes and medium heat that builds and lingers.
Cucumbers often fall to the vegetable wayside, and most of the time, I think they belong there. That being said, the lengthy legumes make a great condiment and this curry-mint combo takes full advantage of their cool flavor and juicy crunch with minimal effort.
This is perfect over a bed of arugula and topped with some seared scallops. Throw in a grilled cheese made of crusty ciabatta and blue cheese and you have a fresh, flavorful, and easy meal that is worthy of a nice glass of wine and some candles.
Our pure Chile Seed Oil, made at a family farm in Austria, is richly colored, has a spicy kick and is deeply flavored. A dash is all you need to add a unique note to everything from pasta, grilled meats, to sautes and beyond.
This is a simple sweet potato mash that is delicious as a side dish for Thanksgiving dinner or any time. Instead of adding butter to the mashed sweet potato I loosen it with little Kelp Stock made from Matsumaeya Makombu, and flavor it with Japanese Okinawa Kokuto Brown Sugar.
There are two ways to produce kelp stock. Here I present the Easy Method. You can find another method which was newly developed and is often used by professional chefs in Hiroko’s American Kitchen. Matsumaeya Kombu is finely shredded in order to extract the most flavor from the kelp.
I have been spending a lot of time in the country the last few weeks, and there is nothing better than a neighborhood farm stand–they have the most incredible heirloom tomatoes and fresh corn on the cob which inspired this effortless salad. The truth of the matter is, the tomatoes are the star of the show!