We never thought of putting garam masala on cold greens either but a few nights ago we were treated to such a salad. A sprinkle of this quintessential Indian mixture onto crispy fresh fennel, juicy grapefruit supremes and the occasional candied ginger, worked better than I would have ever guessed in making our tastebuds dance. With a bit further investigation (Raiding our friend’s pantry) we discovered this triad of masalas from the late, great chef Floyd Cardoz in collaboration with Burlap and Barrel. Chef Cardoz passed from complications of COVID-19 in March 2020 but left a legacy through his compassion, teachings and artifacts, like these spices. Burlap and Barrel partners directly with small farmers to source spices that have never been available in the US before and help improve the livelihoods of their partner farmers. This collab was no exception. Working with Chef Cardoz’s wife and business partner Barkha Cardoz, as a memorial to his love for the cuisines of India and his passion for sharing them with the world, the three masalas are uniquely different but all Chef Cardoz. The garam masala is floral, sweet and aromatic. Second in the trifecta, the Goan masala has an earthy, pungent, gingery complexity flavor profile. Lastly, the Kashmiri masala brings the heat with a fennel, ginger and aromatic profile anchored by the Kashmiri chili. Aside from being great on your favorite greens, this trifector collection is a fantastic way to pay homage and connect with a chef who made a huge impact on the culinary world.
More Food Stuff
Old World Jewish cuisine and delicious usually don’t make it into the same sentence. That’s why when we read “A culinary laboratory where Ashkenazi stories and culinary wisdom from the Old World could be explored and brought into the new.” we immediately wanted to know who said it and why. Turns out Jeffrey Yoskowitz and Liz Alpern are not only behind the statement but behind a dinner series, product line and cookbook dedicated to keeping this slice of culture alive. Speaking of slices, tonight of all nights is the perfect time for a slice of the Gefilteria cornerstone product. Artisan Gefilte fish made where else BUT in Brooklyn. The duo now bring Gefilteria goods to you online and through some specialty shops in NYC. Bring a loaf to your holiday parties and keep the new traditions alive.
Last year I explored Maine for the first time ever on a four day road trip. As I pecked around Portland to Belfast to the LL BEAN HQ, I found lots of great bites. One of my favorites was the very publicly applauded, yet new to me, Raye’s Mustard. With 100 years of history and what seems like as many flavor concoctions, there’s a version for everyones taste. Boasting small batch crafted, high in antioxidants, gluten-free, low sodium and no GMOs, makes you love it even more. Founded in the family smokehouse to produce mustard for Maine’s burgeoning sardine industry, the origins story only adds to the quintessential American dream story. We dig the Raye’s Horseradish Mustard on a roast beef sando, in fact, we knocked back one of those today.
The equivalent to a mic drop, Sir Kensington’s has just perfected an eggless mayonnaise using aquafaba. “Say whaaaat?” you ask. Yep. They not only perfected an eggless, mayo without using soy but they are using by products from a hummus company to do it. We love bi-product reclaimed goods and process. In short, when you cook chic peas in water the liquid that remains in aquafaba. It has very similar properties to eggs so they thought, “Who’s dumping tons of this aquafaba down the drain daily?” Hummus companies were the obvious, and low cost, answer. Now part of their avocado oil mayo, organic mayo made with sunflower oil and their classic, Sir Kensington’s Fabanaise rounds out the Mayo department not only with a smart recipe but with an innovation waste management solution. It tastes great too.
I have an unnatural penchant for simple, straightforward things. Design is one of them. When I was a kid I loved the no-frills aisle in my supermarket. To this day, simple food packaging gets me jazzed. Public Goods is the latest in the short line of cleanly designed packaging available. The trick to these companies is that the food needs to be equally as good as the package design. Yeah, we eat with our eyes but only until it touches our tongues. So when my first box arrived I admired the unboxing but then tore right into a pack of ramen. Slurping down the last little bits of noodles was the acknowledgment of quality and validation of the small membership fee that allows these inexpensive, yet quality, items to show up on my doorstep. They jumped off as a Kickstarter and now are in full swing with stock across personal care, household, grocery, vitamins and supplements, and pet supplies. We heavied up on the grocery department but threw in some dental floss for good measure. Pro tip 😉 Oral hygiene is key when you are always eating. If you’re fast, you might still be able to catch the sale they were running on membership this month.