As we head into the winter and holiday seasons, ginger is sure to be top-of -mind when it comes to spices. Ginger’s slight bite makes it stand out in any dish, but it can be difficult to know which form of ginger is best for your particular dish. Read on and we’ll demystify this Island Southeast Asian spice:
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The holiday season officially kicks off in the East Village this weekend with the 18th annual East Village Holiday Promenade. At AllSpice, our Holiday Promenade is filled with smiles, laughs, and good company. And cookies and cider of course! The Holiday Promenade has become so popular, it’s now a two-day event. Here’s what to expect:
While you’re here, check out our new gift sets for the 2019 holiday season, or grab a tried-and-true favorite. You can find all our gift sets on the Wall of Gifts, just inside the front door.
It’s all hands on deck! The Allspice team will be there to answer questions and help you find the perfect gifts. We’ll be open until 9 p.m. on Friday night, and from 10 a.m. until 5 p.m. on Saturday.
On Friday night, experience the merriment with horse-drawn trolley rides, ballet, caroling, tap dancing and fireworks. Check out the Facebook event for Friday night ‘deets.
On Saturday, bring the whole family! Santa will be strolling around the East Village before heading back to the North Pole to continue getting ready for the big day. Expect more caroling, ballet, and tap dancing too. Find out what’s happening throughout the day Saturday via the Facebook event.
We’re looking forward to seeing you!
From Anna: There’s a bit of snow on the ground and the temperature has dipped into the twenties here in Des Moines, which can only mean one thing… it’s soup season!
I think soup is one of the greatest foods around. You can put darn near anything in it and it’s tough to make a soup that doesn’t taste good. In fact, soup is so amazing other meals try to imitate it (I’m looking at you, cheeseburger and taco soups).
From all-day stews to simple broth bowls, over at AllSpice we’ve been giving soup the love it truly deserves. Last week Rory made an Easy Beef Stew, and this week I’ve been enjoying a simple vegetable soup. I enjoy making a large batch on Sunday and dining on the leftovers for most of the week.
To keep things interesting throughout the week, I simply warm up only what I’m going to eat at that meal, and add something a little different to jazz it up each time. Here’s how Soup Week typically goes:
Why does the mushroom always get invited to parties? Because he’s a fun-gi!
Our European Blend of mushrooms is a “party of flavor,” perfect for soups, stuffings, stir-fries and more! Each of the 7 mushrooms in this variety bring something different to the dish.
Anna Van Maanen Blog 0 Comments Black Trumpet mushroom, Bolete mushroom, Chanterelle mushroom, Lobster mushroom, Morel mushroom, mushroom, mushrooms, Porcini, Porcini mushroom, Shiitake, Shiitake mushroom, Spotlight Spice
The holidays are in full swing at AllSpice, and this can mean some late nights for Rory, who owns the store.
What’s his secret for quick late-night dinners? “The Instant Pot, which I love to use when I am just getting home at 9pm and cooking dinner.”
Just this week, Rory used his pressure cooker to whip up an easy beef stew. Packed with vegetables, this stew is ready in under 40 minutes, made entirely in one pan, and perfect for chilly night. The full recipe can be found here, and can be made in any pressure cooker.
Rory says he always looking to add more vegetables to his diet, and stews are a great way to that. The beef stew recipe calls for carrots, celery, and potatoes, but he recommends adding green beans, parsnips, and turnips as well. You can even add mushrooms for added texture.
The point is, add what vegetables and flavors you like, and try not to get to hung up on following the recipe. Rory even says “I really feel like recipes are a guide to cooking, you should always try to add your little twist if you are so inclined.”
No Pressure Cooker? No Problem! A dutch oven or similar heavy-bottomed pot can work for this recipe as well. You may need to make some adjustments, though. Here’s Rory’s recommendation: “[Making this recipe without a pressure cooker, Y]ou would sauté the beef and onions just the same as above, but I would add more broth, possibly 3 Cups to cover your vegetables. Bring that to a simmer, and let it bubble for at least 45 minutes on the stove. Once you have simmered it, I would make a slurry of the 2 Tbsp Arrowroot Powder and 1/4 Cup water or broth, and then add that mixture to the pot. That will thicken the stew, even with the extra added stock you needed for simmering.”