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the high and the low with cassoulet seasoning January 31, 2013

Filed Under: Cassoulet seasoning - Sue Fuirst @ 9:12 pm
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The farmer’s market went very well last weekend (Yah!) and I wanted to give everyone who  purchased,  and everyone who received the first installment of their spice subscription, something new to make.  So I’ve been playing around with the Cassoulet Seasoning and came up with two great recipes: Basic Bouillabaisse and Parmesan Dijon Chicken Breasts.  One high brow sounding and a perfect way to impress company .  The other is a step above chicken cutlets – family friendly, tasty and simple to make.  Do not let the number of ingredients in the Bouillabaisse sway you!  It’s just some chopping.  Do it over the course of the day – it will be easy and well worth it. Please let me know what you think and I’m here to answer any questions.

Two more things 1. I want to give a shout out to my neighbor David who added so much value when asked to taste test last night.  Thanks David! 2.  Need a better word than “installment” when talking about the spice subscription.  Anyone???

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Brrrrrr January 25, 2013

Filed Under: food chatter - Sue Fuirst @ 12:17 am

Soup and stew weather is here! I’m making a big batch of Cassoulet in preparation for my tasting and sale this weekend at the local Farmer’s Market. I strayed from the recipe a bit and added a few extra goodies. I had a wonderful loose sausage from Stone Barns on hand that I browned and added with the chicken. I also had a duck confit leg. These are already fully cooked so I just took off the skin and shredded the meat into the pot. I’m still deciding if I’m going to mash some of the white beans before adding them to make the stew even more thick and hearty. Seems like a good plan for 19 degrees. Stay warm everyone.

Welcome to Basics Fuirst Spice Blends January 18, 2013

Filed Under: food chatter - Sue Fuirst @ 10:08 pm
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So what are Basics Fuirst Spice Blends?   The label says that my artisanal spices are all hand mixed in small batches to ensure quality and freshness AND that each Spice Blend includes basic and delicious original recipes. But that is just the cardboard speaking.
Ask me face to face and I’ll give you a better answer.  I created these spice blends and recipes with a love of cooking and feeding my family.  I created them after teaching basic cooking classes in my hometown and seeing that no one here makes dinner!  And, I created them to show how easy it is to create a delicious, natural, home-cooked meal using good spices and fresh ingredients.

Follow me.  I’ll show the home cook, from novice to enthusiast and from carnivore to vegetarian, how to put a dinner on the table.  My cooking students know that they can call me from the market and ask a silly question or email me a cooking quandary and I’ll do my best to answer.  Do the same thing here.  I want feedback.  Tell me how the recipe worked for you or what you created.  Fix my spelling.  And I hope I loosen up at this blogging so my funny leaks out.

 

Here’s a recipe for those of you who were lucky enough to receive Cassoulet Seasoning as the first installment of the Spice Blend Subscription:

Cassoulet Dip

1 cup mayonnaise

½ cup sour cream

2 tsp grated white onion (peel away the skin and start grating)

1 Tb fresh lemon juice

1 Tb Basics Fuirst Cassoulet Seasoning

 

Mix well and chill for at least one hour to fuse flavors.  Serve with cut up vegetables, poached salmon, chips and crackers or anything of your choosing.