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Summer Salts Recipe Series: Part 3

The third part of our summer salts recipe series is all about Fleur de Sel, a sea salt from the Eastern Algarve. Fleur de Sel translates to “the flower of the salt.” These rare salt crystals only form in optimal weather conditions, and must be scooped by hand within a few hours of forming. This […]

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Summer Salts Recipe Series: Part 2

The second part of our summer salts recipe series highlights the Danish Smoked Salt. This is a pure sea salt from the Dead Sea which is cold-smoked over hickory wood, a traditional style prepared by the Vikings, which allows an intensive smoky taste. This salt is particularly good for grilled meats and fish, due to it’s nutty, […]

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Summer Salts Recipe Series: Part 1

In the latest issue of our magazine, you will find the “Summer Salts” article, where we caught up with Vom Fass owner, Kim Weiss, to get the scoop on all things salt. What we discovered was that life exists beyond just kosher and sea salts, which inspired us to create a summer salt recipe series […]

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Summer Picnic Recipe Series: Part 3

    The third recipe in our summer picnic series is blackberry lemon bars, another one of Couloir’s Executive Chef Wes Hamilton’s creations- which are featured on our cover- and are just so tasty. Combining the perfect amount of blackberries, lemon juice, graham crackers, and a touch of rosemary for an herbal taste, this sweet […]

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Summer Picnic Recipe Series: Part 2

The second recipe of our summer picnic recipe series, Stu’s salad, is a fresh and light dish that screams summer picnic. The best part about this recipe is that it is simple to make, complimented with the perfect ingredients. It also packs and travels well, which is important when creating a menu for a picnic. […]

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Vegetable Pulao Follows Up Our Indian Food Lesson

  PrintVegetable Pulao Follows Up Our Indian Food Lesson IngredientsBasmati Rice (grown in India/aged 1 year): ½ cup Ghee: 2-3 Tablespoons Salt: 1/2 Teaspoon or to taste Lemon/Lime Juice: juice of ½ lemon or lime Water: 1 Cup Sweet Onion: ¼ cup sliced or diced Mixed Vegetables: 1 & 1/2 Cups cut into small pieces […]

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Llapingachos

These mini potato cakes are found in the mountainous regions of Ecuador where potatoes are an important staple. They often accompany a plate of chicken or pork, with a few slices of avocado or a pumpkin seed sauce. The ubiquitous fresh cheese of the Andes is much like the queso blanco found in the Mexican […]

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Dulce de Leche

Dulce de Leche can be drizzled over brownies, cheesecake or crepes. It can be used as a dip for apples and pears. We like it best smeared on a slice of warm toast for an indulgent breakfast and stirred into our coffee. My Ecuadorian family makes dulce de leche with panela, a cake of unrefined […]

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Ecuadorian Chicken Quinoa Soup with Aji Sauce

Hearty meals in Ecuador always begin with soup, and chicken quinoa soup is a staple of the high country. Corn, chunks of yuca, fresh fava beans and quinoa are added to a rich, garlicky broth. The soup is topped with slices of avocado and fresh crumbled cheese. Aji, a hot pepper salsa, is always served […]

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Colada Morada

This warm berry smoothie is spiced with cloves, anise and cinnamon and brightened with fresh citrus. In Ecuador, naranjillas (an orange/pomegranate) and mortiños (a tart pea-like berry) are used, as are the leaves from oranges and lemons and ishpingo (the flower of the cinnamon plant). I’ve made some substitutions based on what’s available in our […]

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Pomegranate-Marinated Leg of Lamb

This delicious recipe comes from From Derek Ellis of Ellis Custom Meats. PrintPomegranate-Marinated Leg of Lamb Ingredients1 cup unsweetened pomegranate juice 1/2 cup sweet red wine 1 large sweet onion, cut into 1-inch chunks 1/2 lemon, unpeeled, seeded and chopped 4 cloves garlic, peeled and quartered 1/2 teaspoon black pepper 1 tablespoon chopped fresh mint […]

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