Fennel Pollen Grilled Tempeh
- At June 8, 2011
- By megan
- In fennel, fennel pollen, Grilled, pickled things, Recipes, Savory Spice Shop, tempeh
0
Since my spice cabinet is filled with Savory Spice Shop herbs and spices, it is always a fun endeavor creating something vegetarian for dinner. I’m interested in Fennel Pollen lately, so I thought I’d make a tempeh dish featuring this “spice of the angels.”
I didn’t really measure anything for my marinade, but it was basically
- 1 TB dehydrated onion
- 1/2 TB garlic powder
- 1/2 TB dried parsley
- 1/2 TB smoked Spanish paprika
- 1 tsp whole fennel seeds
- a pinch of fennel pollen
- 2-3 TB olive oil
- 1/4 cup white wine
- a splash of worcestershire
Mix that up, and pour it over some temepeh.
I let mine sit for an hour or so before grilling. Then, I opened my last jar of pickled onions from last summer’s crop. My pickled onions are so delicious- they’re not just any old pickled onions- they’re olive oil pickled onions, which means they have a coating of olive oil over the top which kept them from spoiling all winter (they did not withstand a boiling bath or any heated canning process). The olive oil mixes with the vinegar to create a salad-dressing-like flavor effect (or profile?).
I’ll be making twice as many pickled onions this year… But, first, back to my grilled tempeh. Grill it for a few minutes on each side. Easy.
I served mine with some grilled ciabatta, smoked provolone, olive oil pickled onions, and Red Rocks Hickory Smoke Ketchup, which is, quite frankly, the best ketchup.
So, go grill some tempeh and enjoy a meatless BBQ. Wash it down with a beer cocktail!
Vanilla Bourbon
- At June 4, 2011
- By megan
- In bourbon, Recipes, SALT, Savory Spice Shop, The Cocktail Element, vanilla
- 0
If you read my blog, you’ll know that I have been having a pretty intense love affair with cocktails lately. They’re fun. I like to be around them… get to know them… explore their flavor profiles.
And since it all seems to boil down to flavor profiles at this stage in my cocktail affair, it’s only right to explore the flavor profiles of this spring’s Cocktail Element, created by my esteemed sommelier/mixologist friend, Evan Faber of SALT. Last month I infused some Chipotle Tequila. This month it is Vanilla Bourbon.
How do you make Vanilla Bourbon? Soak a vanilla bean in some bourbon. It’s easy. I got some Madagascar vanilla beans from Savory Spice Shop and let them sit, whole, in a jar of Maker’s Mark for 3 days. I used on bean per liter jar of bourbon. You taste subtle notes of vanilla in my vanilla bourbon, and it seems smoother to me than regular bourbon. Now I need to experiment with a vanilla bourbon cocktail. Stay tuned…
Fennel Pollen Turkey Burgers
- At May 26, 2011
- By megan
- In favorites, fennel, fennel pollen, pickled things, Recipes, Savory Spice Shop, turkey
- 1
The turkey burger. It’s become my spur-of-the-moment, don’t have dinner plans and don’t have 2 hours to cook, go-to guy. I’ve added all kinds of cheeses, herbs, spices, jalapeños… lots of stuff, and they usually come out great. But, I might have my new favorite here.
The secret ingredient? Fennel Pollen. All of you sausage lovers out there probably appreciate the flavor of fennel seeds. But have you tried fennel pollen? It is the pollen that comes from the tiny yellow flowers on the fennel plant and, according to the label, is sometimes called the “spice of the angels.” I must agree with that statement. And you’re probably asking yourself, “Where can I find this spice of the angels?” Well, Savory Spice Shop, of course. Where else would I get my secret ingredients?
Here’s how I made my new favorite burgers-
- 1.5 pounds ground turkey thigh
- 4 cloves minced garlic
- 2 tsp dried parsley
- 1 tsp fennel seeds
- a pinch of fennel pollen
- ground black pepper
My least favorite part is mixing it with my hands and making the patties. I’ll admit it. But, I made 8 patties, grilled them for approximately 7 minutes on each side, and topped them with some Tillamook white cheddar cheese.
Left over ciabatta bread served as my bun, and homemade olive oil pickles from last summer’s crop added the perfect crunch to my spring-time, fennel pollen burger. Come to think of it, these will be great for grillin’ over Memorial weekend, and will pair well with my Honey Pepper Rascal Beer Cocktail.
Garlic and Ginger Baked Tofu Soup
- At May 15, 2011
- By megan
- In baked tofu, ginger, Recipes, Soup
- 0
We had a cool couple of days lately in Boulder to remind us that summer isn’t exactly here yet. It’s been wet, cool, and cloudy. Perfect weather for soup!
So, I made one of my standbys- Baked tofu soup. I originally started making this soup as a spin on Vietnamese Pho, but this version is more simple and I’m calling it soup, not pho.
I had some homemade chicken broth, which, I know… is not as vegetarian as tofu. Got it. But, I always make chicken stock from whole chickens, so I had some on hand.
I made a simple marinade of
- 4 cloves crushed garlic
- 1 tsp freshly grated ginger
- 1/2 cup chicken broth (don’t kill me you strict vegetarians!)
- 3 TB soy sauce
- 2 TB rice wine vinegar
- 1/2 cup water
- 1/4 cup Kecap Manis (Sweet Soy Sauce)
- a splash of fish sauce
Slice you frozen, thawed, pressed firm tofu into cubes and bake at 400 for 45 minutes or so.
I added some diced onion to a quart of my homemade broth and let it cook down a little before adding some frozen peas. Ladle over the baked tofu, add some hot sauce if you’d like, and enjoy.
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