White Bean Pate' Appetizer Trio

3 appetizer pate seasoning mixes for pureed cannelini beans are included in this boxed gift set from Artisanalspice.etsy.com, along with simple directions for making the 3 fabulous spreads shown in the photo. The packets in this gift box contain enough mix to make three rounds of this appetizer trio. 

These seasonings are designed to turn a large can of white cannelini beans into an elegant appetizer. Just puree your beans in the blender with a little olive oil, divide the puree into three portions and stir in the seasoning blends to create this delightful gourmet platter. Add your favorite bread or crackers. Serves 6.

The three disctinctive and delicious mixes include:

-Za'atar (herbal notes of thyme, sumat, lemon, garlic)

-Smoky Paprika and Lime Chipotle (just a little spicy-hot)

-Rosemary Lemon Garlic

Each is a true palate pleaser, sinfully rich tasting yet light, healthy.

RECIPE for Pureed White Bean Base for the Pate' Spreads:

• 1  15-oz can of white beans, drained (Great Northern, cannellini, or white kidney beans)
• Juice of 1/2 lemon (approx. 1 tablespoon)
• 1 clove garlic, peeled
• 1 to 2 tablespoons olive oil

Puree the 4 ingredients in a food processor or blender until smooth.  Divide the puree into 3 portions, and place portion in a small bowl. .
Add the seasonings to each separate portion as follows, and stir to blend:

• Za'atar:  Add 1-1/2 to 2 tablespoons
• Lemon Rosemary Garlic: Add 1 tablespoon
• Smoky Paprika & Lime Chipotle: Add 1 teaspoon

You may wish to season with a bit more salt and pepper, according to your taste and the kind of crackers or bread you are serving.

Steak Bravissimo! Mouthwatering Flatiron Recipe

Popular ribeye and NY steaks have absolutely nothing over a well seasoned, tender flatiron steak grilled over hot coals. By "well seasoned," I mean just the right amount of salt, pepper and herb to create a perfectly lightly charred crust, and complement without dominating the umami flavor of the meat.

Andria's Grilled Flatiron with Caramelized Onions & Mushrooms
Serves 4

24 ounces Flatiron chuck steak, approx. 1" thick
4 teaspoons Steak Bravissimo Seasoning Rub
1 large yellow onion, sliced
8-10 large mushrooms, sliced
1 Tbs. Olive oil

1 hour before grilling, blot-dry all surfaces of the meat with paper towels, then season the entire surface liberally with Steak Bravissimo Seasoning Rub.  Cover with saran and let the steak sit at room temperature until you're ready to grill.

About 10 minutes before grilling the meat,  heat the olive oil in a nonstick saute pan. Add the sliced onions and mushrooms to the pan & toss in the oil to coat. Lightly season with black pepper and a pinch of sea salt. Turn the heat to medium, and allow the onions to caramelize to a rich golden color, stirring occasionally (this takes about 10-15 minutes.)   *Alternatively, you can prepare this ahead and reheat it just before serving.

Grill the steak over hot coals to your liking, remove it to a cutting board and tent it with foil. Let the meat rest  for 5 minutes, then thinly slice it against the grain.  Pour the hot onion-mushroom mixture over, and serve.

Flamenco Blend: Moorish Roasted Chicken with Garbanzo Beans

Smoky, earthy flavors make this rustic dish spectacular enough to serve to guests, despite the ease of this quick preparation.  This serves 4 in about 35 minutes.

Moorish Roasted Chicken with Garbanzo Beans

• 4 Tbs extra virgin olive oil
• 4 large cloves garlic, pressed.
• 4 tsp Flamenco Spice Blend
• 1/2 cup plain Greek yogurt or sourcream
• 4 chicken breast halves, with bone (remove skin if desired)
• 1 15-ounce can garbanzo beans (chickpeas,) well drained
• 2 cups cherry tomatoes
• 1 cup chopped fresh cilantro, divided (or Italian parsley if you prefer)

Preheat oven to 450 degrees F.
Mix the oil with the garlic and Flamenco spice blend in a medium mixing bowl. In a small bowl, combine 1 teaspoon of the spiced oil mixture with the yogurt and set aside for sauce.

Place chicken on a large rimmed baking sheet lined with foil.  Rub 2 Tbs spiced oil mixture all over the chicken. To the bowl, add beans, tomatoes and 1/2 cup cilantro and toss to coat with the remaining spiced oil mixture.  Pour this over and around the chicken, and sprinkle everything generously with salt and pepper.

Roast in the oven until chicken is cooked through, about 20 minutes.  Sprinkle with the remaining 1/2 cup cilantro. Transfer chicken to plates, and spoon the bean-tomato mixture over.  Serve with the yogurt sauce.

Tsire Powder: Recipe for Kebabs

Tsire powder is traditional in West African cuisine. It blends peanuts with aromatic spices and a touch of spicy, peppery heat.  Use it generously as a rub to coat grilled meats and poultry for satays or main dishes, add it to a quick stir-fry of chicken with sliced onions & sweet peppers, or use it in a kebab marinade like the following recipe. 

Tsire Kebabs (4 servings)

2 cloves pressed garlic

1 tsp fresh ginger, minced or mashed

1 tsp kosher or sea salt

Juice of 1 lemon

2 Tbsp. Tsire Powder

1-lb lean beef or lamb, cut into 1” cubes

2 sweet red peppers, cut into 1” chunks

1 large onion, cut into 1" squares

Make a marinade of the first 5 ingredients, and marinate the meat for 2 hours or overnight. Soak wooden skewers in water for 2 hours before cooking.  Skewer the meat cubes alternating with the red pepper & onion.  Grill over medium coals.   Serve with greens and tomatoes, or over couscous or wild rice.

17-Spice Moroccan Blend: Recipe for Bistro Style Couscous

Bistro Style Moroccan Couscous with Chicken & Sausage       (serves 8)

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• 8 chicken pieces
• 3 tablespoons olive oil
• 2 cups chicken broth
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 cloves garlic, pressed
• 3 ounces tomato paste
• 5 carrots, peeled & sliced (about 1 pound)
• 5  turnips, peeled & cut in 1/2 inch cubes (approx. 1 1/2 pounds)
• 3 large tomatoes, diced
• 2 tablespoons 17-Spice Moroccan Blend 
• ½ tsp.  hot red pepper flakes 2 zucchini, cut in 1/2 inch cubes
• 1 15-oz can chick peas
• 1-1/2 pounds of Italian spicy sausage (sliced) or merguez sausage
• 8 cups cooked couscous

Heat olive oil in a large skillet over medium heat. Add the chicken and brown on all sides. Add garlic, salt, pepper, chicken broth, tomato paste, carrots, turnips, tomatoes, Moroccan spice blend, and pepper flakes . Cover & cook on medium-low heat for 20 minutes or until the chicken is nearly cooked.  Stir occasionally to get everything mixed together.

Add the zucchini and chick peas, cover and continue cooking approx. 8 minutes until zucchini is tender. 

Meanwhile cook the sausages in a separate skillet, and prepare the couscous.

To serve, place the cooked couscous in a shallow serving dish, pour the chicken and vegetables over, and top with the cooked sausage.  ras el hanout

ArtisanalSpice: Raison d'etre

Umami = Savory. Our fifth taste sensation knows that elusive heavenly flavor of certain foods that linger on the tongue, and we say "mmmmmmm."   That's what ArtisanalSpice is all about.  My seasonings do not overpower your foods, but will gently boost your flavors naturally into that "fifth dimension" where umami resides!

The fascination of flavor and the desire to captivate the pleasures of international cuisines led me to grind my own herbs and spices. I discovered the difference between freshly ground blends versus expensive pre-packaged spices from store shelves that are already stale and bland by the time you open the jars. I learned that to fully appreciate the impact of freshly ground herbs and spices can have on your dishes, they must be made in small batches and used within a couple of months.  

My blends are inspired by international cuisines, with special emphasis on the sensual flavors of Spain and the Mediterranean, the middle east, and the Asian side of the Pacific Rim. In designing my blends, I strive to balance nature's earthy flavors to enhance each other & achieve "umami" savoriness that you often find in restaurants, but have trouble capturing in your own kitchen. 

Freshness is the key to fabulous flavors, and therefore I package my blends in small quantities which are plenty to make several spectacular family or dinner party meals. Most of my blends are ground coarsely, and you should re-fresh them with a couple of quick grinds in your mortar to release the flavors, just before adding them to your recipe. Alternatively, very quickly toasting your spices in a hot pan will release the oils and boost flavors.

My organic herb and spice blends are free of additives or preservatives. They are sold in my Etsy store, ArtisanalSpice and also available at the Collage Gallery in Kirkland, Washington.