Summer is definitely here – sun, heat, and of course, rain. While summer is not our favorite time to cook, VSpicery can make dinner quick and easy. We’ve had a lot of requests for our next cooking class and have devised one to help ease summer cooking blues.
Mark your calendars for June 29th (3:00 – 5:00) and register for our first Summer Cooking Class! This class will show three different, quick and delicious meals using shrimp, ground lamb and salmon, plus a side and delicious salad. Seating is limited. Cost is $30.00 per person, includes tasting and recipes. Register by June 26th by calling VSpicery – 813-870-1133.
Salads are a favorite item to eat all summer long. VSpicery is offering 20% off our Bellindora Fig and Bellindora Pomegranate Vinegar from June 11th – 15th so you can create your own spectacular dressings. These vinegars are also wonderful for marinades, vinegar reductions and sauces. Our Salad Seasons blend is great to use in vinaigrette recipes, using these vinegar flavors and our delicious olive oils.
Be on the lookout for our summer sale announcements all season long. That’s it folks. Enjoy the summer and come see us. We will leave the AC on for you.
It’s time to Celebrate Mardi Gras and St. Patrick’s Day! Fat Tuesday, the climax of Mardi Gras, falls on March 5th this year. Traditionally a time for zaniness, a reason to party, and often an excuse to imbibe to excess. We suggest you plan ahead with a spectacularly simple Shrimp Creole dinner. Here’s how:
Our Easy Shrimp Creole for 2 INGREDIENTS 1 lb. Shrimp (peeled and deveined) 1 can 14 oz. Diced Tomatoes 2 tbsp. VSpicery’s Creole Seasoning 2 tsp. VSpicery’s Gumbo Filé
DIRECTIONS Put diced tomatoes into 10” skillet. Cook on medium heat until liquid starts to reduce. Stir in Creole Seasoning and Gumbo Filé. Cook so flavors concentrate, and create a sauce (about 5 minutes). When the sauce has thickened, add shrimp. Cook until shrimp have turned a pretty pink. Serve over rice or accompanied by crusty French bread with a nice salad. Laissez les bon temps roule! Yes, flavor can be that easy with VSpicery’s blends.
Next we are rolling along into St. Patrick’s Day.
Many Americans only know Irish dishes such as potatoes, corned beef and cabbage. If you want to cure your own beef, as several of our customers do, we have the spices that you need. Just let us know and we’ll put them together for you. Beyond the delicious home cured corned beef, when it comes to Irish food, there is much more to consider. Spices such as bay leaves, spearmint, thyme, parsley, rosemary, black pepper and caraway seeds are primary seasonings found in Irish cuisine.
Speaking of caraway seeds, many of us don’t know much about caraway, but it has been an international player on the spice scene since ancient Rome. Caraway seeds can be used in a variety of ways. They have a pungent aroma that, like the flavor, is warm and bittersweet, sharply spicy, with a note of dried orange peel and a slight lingering hint of anise. Commonly used in Asian and northern and central Europe, the Romans used caraway in vegetables and fish. Caraway seeds are often found in eastern European Jewish staples such as rye breads, sausages, cabbage, soups, and stews. Caraway seeds go well with apples, duck, goose, noodles, onions, pork, potatoes, and other root vegetables, and interestingly, tomatoes.
Back to the Irish food – if you are in the mood for something a bit off the well worn path, give this recipe a try:
Cobbler 2 cups self-rising flour 1/2 teaspoon dry mustard Salt and freshly ground pepper 3 tablespoons cold, unsalted butter 1 cup (4 ounces) shredded Cheddar cheese 1/2 teaspoon Tabasco sauce 1/2 to 2/3 cups water 1 tablespoon milk for brushing tops
DIRECTIONS This beef casserole dish is best when made with premium Irish ale. Topped with a cheesy Cheddar cobbler, the dish can be prepared in advance, with the cobbler added just before serving time. To make the casserole: In a large bowl or resealable plastic bag, combine the flour and VSpicery’s Herbal Crust Seasoning. Dredge the beef in the flour mixture and set aside. Lightly grease a 3-quart casserole dish.
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 2 to 3 minutes or until soft, but not browned. Add the beef and cook for 3 to 5 minutes, or until browned on all sides. Add the carrots and celery and stir to coat. Stir in the ale, broth, tomato purée, and Worcestershire sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the meat and vegetables are tender and the sauce starts to thicken. Transfer the mixture to the prepared dish.
To make the cobbler: Preheat the oven to 350ºF. Sift the flour and mustard into a food processor. Season with salt and pepper. Add the butter, and pulse 4 to 5 times, or until the mixture resembles coarse crumbs. Add the cheese, Tabasco, and 1/2 cup water. Process for 8 to 10 seconds, or until a soft dough forms. Add more water, if necessary.
Transfer the dough to a floured surface. Roll it out to 1/2-inch thickness. With a 3-inch round cookie cutter, cut out rounds. Arrange the rounds on top of the meat mixture, overlapping in a decorative pattern. Brush the tops of the cobbler with the milk. Bake for 30 to 35 minutes, or until the top is golden and the mixture is heated through. Remove from the oven and serve immediately. Serves 4 to 6 as a main course. Sláinte!
We hope that you enjoyed this post and try the recipes. If you do, send us an email about your experience to email@example.com. We like pictures too! Love hearing from our customers. Next time we’ll spotlight some of the products that we carry that in our opinion are top-kotch! Stay tune for our next cooking class. We’re working on a nice one.
We hope the holidays were fabulous for you and your family. There was an astounding array of delicious flavors floating through our home, highlighted by my talented daughter’s beautiful creation – a sumptuous Buche de Noel (or Yule Log Cake).
We look forward to 2019 being a year of developing more flavor combinations and searching out new flavors to add to our collection so that you can add them to your pantry. We currently have about 35 of our own spice blends and rubs, 11 curries (Indian, African and Thai), and over 5 seasoned salt blends that we hand mix at our shop every week. In addition, we have over 150 different individual spices, Greek, Spanish and Italian Extra Virgin Olive Oils, delicious high quality vinegars, flavored mustards and locally harvested honey from Eden’s Nectar. We are committed to sourcing the freshest spices we can find, and bringing high quality herbs and spices to you without chemicals, preservatives or additives.
At VSpicery we are kicking up our heels and sending out many thanks. VSpicery will be celebrating the 16th year of providing our customers with great spices, seasonings, blends, and other delightful flavors to incorporate in their everyday cooking.
We started our business at a farmers’ market back in 2001 and after two years decided to take our business to the next step, opening our brick and mortar location. The doors opened on January 23rd and we have been at the same location ever since, right next to Alessi Bakery. Lots of great stories have been created and shared here. We have had celebrity chefs, local chefs, local football players, restaurateurs, gourmet cooks, and most importantly, our folks who just love to cook. They recognize the difference our spices and seasonings make on their plates.
To celebrate our anniversary on January 23rd, we are offering 20% off your total purchase from January 23rd – January 26th (excluding Eden’s Nectar products).
The 10th customer through the door on January 23rd will receive a bottle of something very special. We look forward to many more years of supplying the very best in seasonings for your kitchen.
With February just around the corner, we all know what that means – Valentine’s Day. Oh, the pressure! The flowers, the candy, the reservations, and on and on… Well, we would like to take some of the stress off by offering a COOK FOR YOUR LOVE CLASS.
The Cook For Your Love Class will be a full dinner featuring a light appetizer, salad, two different entrees (beef & salmon) so that you can have a choice of what you would like to prepare, and accompanying sides. With Spicy Kym in the house, perhaps we’ll feature a delightful dessert as well.
Class is on February 9th starting at 4:00pm. Seating is limited to 8 individuals. Cost is $40.00 per person, so bring your appetite because this will be a full dining experience and lesson in food love. This class is by reservation only, please reserve your spot by February 5th by calling (813) 870-1133.
Eat well and enjoy the best 2019 has to bring. If you have resolved to explore some new flavors this year, VSpicery is here to help.
Avoid the crowds and expensive restaurant meal prices, and make this a year to remember with a deliciously romantic, homemade Valentine’s Day dinner for your someone special.
After many requests over the past few years, VSpicery’s kitchen has reopened! We have rearranged the shop to make room for cooking classes, demonstrations and catering. We will also be offering meals soon on a pre-order basis. Keep an eye out for the update with full details as soon as we are ready to take orders.
Join us for our first class back in the kitchen this weekend where we will show you how to keep your romance alive through culinary bliss. Let us show you how to spark love and admiration in your significant other through your flavor mastery. After this class, you will be able to confidently choose from a couple of simple and delicious dishes that you can prepare for your special night.
When: Saturday, February 10th, 2:00 pm – until? Where: VSpicery Flavor Shop 2913 W. Cypress Street, Tampa Cost: $45.00 pp
This class will teach you how to make:
Chicken Breast with a Pomegranate Balsamic Reduction over Wilted Spinach.
Beef Filet Mignon, topped with a velvety Gorgonzola Sauce and Herb Pasta on the side.
Inside Out Strawberries for a quick and tasty dessert.
VSpicery will share our culinary expertise, provide written recipes, a shopping list and you will be able to sample the finished dishes at the end of class.
Seating is limited to 10, and a deposit is required. Call 813-870-1133 to reserve your spot today.
It’s because of all of you that a small business like ours has made it this far, and we have some great reasons to celebrate. Join us as we let loose with roll back pricing on some of your favorites in celebration of our 15th Anniversary.
Thursday, Feb. 1st – Saturday, Feb. 3rd Spices (.4oz to 1oz. jars) $3.00 each Curries (1oz. jars) $4.00 each Culinary Rub jars $5.00 each
Rollback prices will be available at our shop and online. Net Wt listed in the online product descriptions are the sale priced items to select in the drop down menu on the product pages of the spices and curries.
We would love to see you at the shop if you are in town. Shop hours on Thursday and Friday will be from 10a – 6p, and Saturday 10a -2p. We wish you happy cooking!
This offer excludes Vanilla (ground or whole bean), Bhut Jolokia (Ghost Pepper), Habanero, Saffron, Cocoa Powder, Seasonal spice mixes (Poultry Seasoning, Apple Pie Seasoning and Pumpkin Pie Seasoning), Peppercorns and Salts.