spices – Inspiration

Now in season: Sweet Corn

Stokes — Sat, 15 Aug 2015 09:00:00 +0000

Everyone’s favorite season is here! Corn on the cob only lasts a few weeks so hurry up to your local farmers market because you don’t want to miss one day of it. There are many ways to make corn but we tend to stick to the classics, so this summer why not branch out a little? Bring out the grill and leave the butter in the fridge for these new and exciting ways to make sweet corn. Just don’t forget to bring the floss and napkins!

The Classic Ways

If you’re making a big batch of corn, boiling your corn is the easiest and quickest way. First, shuck the husk and silk from the corn then bring water to boil water in a stockpot. Leave it for 5-8 minutes depending on how fresh the corn is. If you’re only making a few ears of corns, simply microwave them. Keeping them in their husks, microwave two at a time for 4-6 minutes on high. Before shucking them, wait a few minutes until they cool down then enjoy!

Grill Em:

You’ve probably made sweet corn in a pot and the microwave before, but what about the grill? If it’s nice out, take advantage of the weather and bring out the grill to make smoky flavored corn. It’s a few extra minutes, but it is definitely worth it!

There are two ways to grill corn that will bring you different results. The first is to leave the corn in the husk or remove the husk and rewrap it in aluminum foil. Grill it directly on hot coal or on top of a grate that’s set over coals, make sure to turn occasionally and cook for about 15 minutes. This method will bring you a less charred/ grilled taste but will be juicier. It’s also harder to see whether or not the corn is ready. The second method is to place the ‘naked’ corn directly on the grill for 10 minutes. If you want a grilled and also sweeter flavor, this method is preferred however, it will be less juicy.

Spice it up:

You have such a limited time with corn and because butter and corn go so well together, we never thought to explore other flavoring possibilities. Instead of butter, sprinkle smoked paprika after or even rub barbecue sauce while they are grilling. But our favorite is treating sweet corn like it’s a baked potato. Once the corn is cooked, drizzle sour cream, sprinkle diced green onions and cheddar cheese, you can even crumble some cooked bacon, or anything else that you love on a baked potato. Make sure to not over-do the toppings or else you will forget what you’re eating; put just enough to enhance the experience but still be able to taste the sweet corn.

If you love sweet corn but hate eating it off the cob, our corn stripper is for you. You can eat fresh corn on the cob without the hassle. You can bring the corn to the table in our Amanda II rectangular plate and place the corn on your guest’s individual corn dishes.

Do you have any other tips for cooking or favorite toppings for sweet corn? Let us know in the comments below!

Shake up your Spice Rack!

Stokes — Sun, 28 Jun 2015 15:20:00 +0000

This year is all about adding healthy flavor to your meal. We’re looking for food with lower sodium, fat and sugar but in order to still have flavor, other spices are moving their way up the ladder and finding their way onto your dish to fill that void. Not only do spices jazz up your meal, but they also provide health benefits. So which ones have made their way to the top this year?

Sweet Heat
Spicy is not just heating up your mouth, its heating up everywhere. It’s making its way into many different foods, even onto your favorite snacks! But it isn’t just a focus on direct spice anymore; it is what is known as “Fusionary Heat”; mixing heat with either a sour, sweet or tangy taste. It’s no longer just for making your mouth sizzle but adding a certain sophistication to your food.

The two favorite spices for this year are Sriracha and Chili Pepper. Sriracha is an Asian hot sauce, but is sweeter than American hot sauce to add a complexity to your dishes. Chili Pepper is gaining popularity because of its added health benefits to your meal; they are rich in vitamin A, they can reduce pain, fight free radicals, lower cholesterol, clear congestion, and boost immunity. They can be added to any meal for that extra kick.

Global Blends
Bring a little bit of North African and Middle Eastern flavors to your table as Ethnic flavors turn into global blends. Some of the new mixes include ancient grains, ghost pepper, peri peri, matcha and rooibos. To go along with the spicy trend, Harissa is a big blend on the rise; it’s a mix of roasted red peppers, Serrano peppers and other hot chili peppers. It is great for flavoring stews, soups, and couscous but can even be added to your tuna to make some spicy tuna.

Umami- the fifth flavor
Umami is starting to be known as the fifth flavor, but it’s far from being new as it’s used in traditional Japanese dishes. It’s not an actual spice, rather it’s found in certain vegetables and meats. It can be described as being a savory or meaty taste. It makes your food taste more rich, full and complex.So how do you get this rich savory taste? The trend is to cook with foods that are naturally umami rich for their natural health benefits. This includes mushrooms, tomatoes, sweet potatoes, and seaweed.

Now that you have the proper spices for the year, all that’s left is to place them nicely on your shelf. Our traditional spice rack is made of granite, will look classy and match any counter top. It comes with 12 pre-filled jars to get you started on the right track. If 12 isn’t enough we have a 16-piece pre-filled spice rack that rotates. If you’re more experienced and you want more liberty choosing your spices, our Thyme Metallic 6 piece jar rack comes unfilled. The rack can be placed on your counter top or even mounted on the wall for easy access.

So, what’s your favorite new spice?