By Katie Shernan
on November 11, 2021
By Katie Shernan
on September 17, 2021
Is there anything better than a bowl of warm chili after a day full of fun fall activities?
It's absolutely amazing how putting together a bunch of common ingredients can come out tasting so delicious...tis the case with chili!
Looking to add a little variety to your chili? All it takes is two additional ingredients - Chipotle EVOO and Chocolate di Torino Balsamic Vinegar. A 60ml bottle of each is all you need to add extra flavor to your chili. The recipe for this delicious spin on Turkey Chili is below (if you right click on the recipe and save it you should be able to print it for future reference.)
Happy fall and enjoy!
By Liz Strauss
on August 10, 2020
One thing we here at Port Plums are passionate about is cooking and the top-notch, authentic ingredients that build the true experience behind a meal. That’s why we partner with artisanal vendors that provide us with high quality and nurturing foods, such as Fork on a Road.
Fork on a Road was founded on the basis of eating local, fresh, and in season. “What happens when you do that is you’re buying something hyperlocal that is growing right around you and is seasonal…which means the food’s ability to nourish you is at its peak,” explains Suman Shah, founder of Fork on a Road.
Suman Shah, Founder
Suman curates a unique selection of spice blends and meal kits that work together to bring the ultimate flavors to your taste buds. Some of her meal kits include the Five Lentil Dal and the Stone Fruit & Heirloom Tomato Tabouli. Examples of some of her spices are the turmeric blend called Grandma’s Gold, and the Chai Masala.
After hosting live cooking demos at farmers' markets and teaching cooking classes for a few years, her business quickly began to develop, as a high demand for her spice blends grew. Now, she hosts various cooking classes, offers an assortment of recipes that utilize her spices, and an online store to get an inside look at what’s included in her spice packs. Her spices are also featured in recipes such as one for Rhubarb Vinegar Chicken and Seared Scallops with Garam Masala Creamed Corn, both by Chef Jody Adams.
Cannellini Beans with Fennel & Basil
Whether she’s hosting a cooking class or selling her spices at a farmers market, the most exciting part of the job for Suman is showcasing what the local farmers are harvesting, and for good reason. “The food is so beautiful and so delicious, nutritious, fresh and vibrant,” she explains. When discussing her passion for cooking, she advocates for the mindfulness that comes along with it: “When you’re present and really doing it with love, that shines through when you present the final product.”
Suman is now offering online cooking classes and is excited to announce there may be some new blends that will be coming in right before the holidays.
We don’t know about you, but we’ll sure be keeping an eye out!
Need some inspiration on where to start off? At Port Plums we offer one of Suman’s go-to spice blends, the Garam Masala, as well as a few of her meal kits that make your meals just that much tastier and easier to cook. The collection we offer will change and grow with the seasons. Be sure to try them out for yourself and hear your taste-buds ask for more!
Photos via Fork on a Road
By Liz Strauss
on February 28, 2020
Looking to put a spin on your everyday-brownie? How about mint chocolate?
We thought so.
The mixture of mint and lavender is perfect for this time of the year.
Why not give one of the simplest, yet most impressive dishes a try and show off to your family and friends. You'll thank us later!
You probably didn't know you needed this, but try replacing the mayo on your sandwich with this tzatziki. Other ideas are to dip your roasted potatoes in it or pair with your lamb burger for Easter Lunch.
Ingredients:
1 English cucumber
2 tsp sea salt
2 garlic cloves
1/4 cup chopped fresh dill, plus a sprig of dill for garnish
1 Tbsp chopped mint leaves
2 Tbsp Mint Olive Oil
1 1/2 cups Greek Yogurt
2 Tbsp Sicilian Lemon White Balsamic Vinegar
2 Tbsp lemon juice
Instructions:
Peel the cucumber, slice it lengthwise, and scrape out the seeds. Grate it into a fine-mesh sieve lined with cheesecloth and set over a bowl.
Add the sea salt, toss well, and let drain at room temperature for at least 1 hour, or overnight in the fridge. Squeeze the cucumber really well to get out as much water as possible. (You can pop a weight on top of the cucumber if you'd like.)
Mince the garlic, then use a mortar and pestle to mash it to a fine paste.
Mix the dill and mint with the garlic, gently mashing them together.
Scoop this mixture into a mixing bowl. Add the drained cucumber and olive oil and mix to combine. Stir in the yogurt, balsamic, and lemon juice.
Season to taste with salt. Garnish with a sprig of dill before serving.
Serve with pita chips, crackers, sliced cucumbers, or use as a condiment!
(Note for leftovers: This will keep for 2 days in the fridge in an airtight container!)
And there you have it!
Mint Olive Oil works wonders in some of our everyday foods.
Enjoy your new favorite recipes and let us know how you like them in the comments below!
Pictures for illustration purposes only; actual recipe results may vary.
By Liz Strauss
on September 12, 2019
Last fall, we partnered with Christopher Kimball’s Milk Street. Culinary magazine, school, public television show, and podcast, Christopher Kimball’s Milk Street has altered the way individuals have tackled their culinary endeavors. Through their innovative expertise and approach to the culinary world, the Milk Street team is dedicated to bringing ease to intimidating recipes.
After visiting the Milk Street studio in Boston last month, we were exposed to that very ease Christopher Kimball uncovered a few years back.
The key is making cooking as simple as possible, as Rosemary Gill, Milk Street’s Director of Education, explained to us. This compliments our business’ mission completely. We provide you with quality olive oils and vinegars, and even the tools necessary in making the most delicious meals you’ve ever cooked up yourself, and in the simplest manner. In fact, we wanted to make it just that much easier for you by getting an inside scoop on how the pros do it.
Contrast is the cornerstone of Milk Street’s culinary art. Gill stressed to us nothing but contrast, and for good reason. By this term, she means throwing together different flavors and different textures.
“You get a lot of meals that are sort of one note, you know, they are overwhelmingly soft or chewy,” she explains. For example, she suggests that for mashed potatoes you could throw in some chopped chives. “You get more dimension…” she reveals. “We’re using contrast in order to elevate and draw more attention to the main ingredient.”
One of the most important lessons Gill teaches her students is knowing how to analyze what’s missing, and knowing when you’ve put too much of something in a dish.
We all know that cooking can seem dreadful after a long day at work, or if you simply just don’t know where to start. This is precisely what Milk Street hopes to help individuals with through the “Milk Street: Tuesday Nights” cookbook. The cookbook is there for you to create outstanding meals in a reasonable amount of time, just perfect for the middle of the week. Starting off with meals such as those listed in the cookbook are a great starting point. Then, just keep cooking!
“You’ve got to make it a habit,” Gill advises to those who want to get into cooking. She also suggests that if you are interested in global cuisines, to choose one at a time and cook just from that region for a month or two. “You’re going to start seeing some similarities and you’re going to start understanding how flavors are put together… you’re just going to be building your library,” she says.
One recipe that Gill loves herself is the Cantonese Steamed Fish from “Milk Street: Tuesday Nights,” because of the technique it requires. Sometimes, she’ll make it with a Mediterranean flavor profile, which is when she’ll utilize olive oil.
Gill also tells us her favorite ingredients to add to olive oil:
(Hint, hint: We sell some of these!)
We hope that our customers can utilize a variety of these tips to create new skills in the kitchen. Whether you cook up a new “Tuesday Night” dinner, or try one of our olive oils for the first time, leave your thoughts in the comments below.
We’d love to hear what you think!
Photos by Maggie Griffin
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