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.

12 Responses to “Welcome to Basics Fuirst Spice Blends”

  1. Ivy says:

    I cook dinner every night, though I confess I’m still learning on the fly. I am amazed at how few people cook here, and how many families seem to rely on a certain gourmet catering store in town. How can they afford this? If you are looking for blog topics, I would love to hear thoughts on cooking for picky kids? How to get them to eat real food that tastes like…anything.

  2. Sue Fuirst says:

    Hit send too soon. Still learning. My goal is to empower people in the kitchen. Remove the stress and intimidation. Keep the blog ideas coming.

  3. Emily Bloom says:

    Can you share some recipes for soups that we can use BasicsFuirst seasonings with? As a big soup maker and consumer, I would love that!

  4. Hi,
    My daughter got me a subscription and I’m really looking forward to making the cassoulet this weekend! I’ve recently found that I need to be gluten free so many of my old favorites need to be replaced.

  5. susan says:

    Beside the cost of take out, the best part of cooking for kids is when they come in the house and smell good food in the oven and get excited to eat.
    Reheating doesn’t make the house smell like a home.

  6. Lisa Z says:

    Yeah Sue!
    I think maybe more people would cook if they had better quick recipes and could plan out freezing portions etc for reheating on the fly as most of us are always carpooling a kid here or there.
    Food for thought as blog topics and recipes.

  7. I made the cassoulet, it came out awesome! Thanks so much for the seasoning and the recipe!

    • Sue Fuirst says:

      Thank you George! I’m so glad you liked it. I’ll be doing a demo at this weekend’s farmers market in town. Please stop by if you get a chance.

  8. Priscilla S says:

    Easy and delicious Sunday dinner…Rubbed the Cassoulet Seasoning on a 3 lb, chicken, rested it on a bed of chopped up onions, carrots and celery, then roasted all for one hour. Everyone in the family loved it!

  9. pfw design says:

    any good meatballl recipes? ;)

    I too, would like to see soups (veggie. hearty. and easy too.)

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