Giveaways

Let Your Cooking Genius Win You Some Spice

By • August 14, 2012 • 27 Comments

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Do you like winning things? Do you like winning things that make your food taste good?

We thought you might.

Here’s how: Go to this brilliant offer page, highlighting chef, spice master, and FOOD52’s spice expert Lior Lev Sercaz. Then, tell us how you would use his exotic spice blends. On kebabs? In a marinade? (Don’t be a copy cat -- Lior has already claimed grilled lamb chops, shrimp, and fennel salad.)

Leave your inspired uses for his spice blends in the comment section of this post, and at the end of the offer (two weeks from now) the three best ideas will each win three jars of his signature spices. And, he’s picked them out just for you, so you can open up a whole new range of possibilities in your cooking.

Now put on your chef’s hats, think hard, and dazzle us with your recipe ideas!

Jump to Comments (27)

Tags: what we're reading, spice giveaway, the shop, Lior Lev Sercaz, spice blends

Comments (27)

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over 1 year ago Marisa R

I would use it in a paella with juicy deboned chicken thigh, chorizo sausage and mussels. These spices would aromatize the tomato and carnaroli rice beautifully! I think would definately add an exciting new twist to this well loved dish

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about 2 years ago V.E.D.

I think I would use them on foods that could only get better with a little hit of flavor. #37/Izak..I would add to Imjadara(lentils & rice w/carmelized onions) and a little to the yogurt I serve w/it. #35/ Ararat would be good on wedges of sweet potatoes tossed in olive oil sprinkled w/spices and baked.
#21/ Muruno would really perk up a Frittata made with fresh vegetables.

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about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh, another idea! Izak N. 37 on Amanda's squashed potatoes. Yum.

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about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I definitely agree with whoever said use them on everything! (and the whole catalog is enough to make your brain want to explode with ideas). For the three blends in question though, I'm thinking...
Char and peel an eggplant and blend it up with Izak No. 37 and olive oil and maybe a little extra garlic. Then smear this on warm fresh made soft flatbread (a la naan), and top either with a sprinkling of feta, or thin slices of lamb, some tomato jam/chutney, greens, a little drizzle of yogurt. Another idea (drawing on Mourad) would be to make deviled eggs with finely chopped preserved lemon mixed with mayo into the yolks and then sprinkle them with Izak.
I think Ararat N. 35 would be delicious in a lemon vinaigrette tossed with coucous, along with cherry tomatoes, diced cucumber, melon, and thinly sliced fennel. I think it would also be fun to try a tiny pinch of it mixed in with the fruit in making apricot or plum or date fruit leather. Is that crazy?
Moruno N. 21, I would want to use everywhere!!! But, especially dusted on scallops before searing, and then cooked in with browned butter to drizzle over the scallops. I would also want to try infusing cream with it to make an ice cream, probably with a fig swirl running through it.

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about 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Wow, I love all your ideas...can't wait to try them.

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about 2 years ago Burf

#39 Reims - Mix with eggs/cream and soak into a thick egg-bread for a gingerbread french toast
#22 Cataluna - Add to a brown butter short bread dough
#9 Iris - Coat on liverwurst, fry, and slap it between two pieces of rye bread with some brown mustard
#34 Orchidea - Pop popcorn in coconut oil and dust with Orchidea

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about 2 years ago zahavah

So many great flavor combinations!

I would bake Apollonia (#29) into shortbread and Mishmish (#33) into an almond biscotti! Hope I get the chance to see how these recipe ideas work out.

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about 2 years ago aargersi

Abbie is a trusted source on General Cooking.

Oh man I didn't look at the whole catalog!

#2 Amber - for sure with sour orange on slow roasted pork - a kind of cochinita pibil treatment
# 13 Galil - mixed with sugar and sprinkled over a rustic Texas Peach Tart, perhaps a bit blended into the flour for the crust as well
#33 Mishmish - yum - just lap it up? No? Then perhaps on a baked soft cheese for a charcuterie service
#39 - Reims - short ribs, braised with this stuff and some dry red wine. Served over mashed potatoes. Kind of want that right now

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about 2 years ago Panfusine

#4 Luberon, in an Ice cream or pannacotta
# 17 Noga, in a traditional south Indian Jaggery based 'payasam' made with coconut milk & toasted mung lentils cooked to a paste.
# 16 Ayala.. Use this blend as the primary spice in Parathas filled with potatoes (Aloo Paratha)
#29 appolonia.. a novel red velvet cupcake
#33 mish mish, flavor a granola to be sprinkled over creamy yogurt in a Parfait.
#21 Moruno: Flavor profile for a fresh Herb Polo with green fresh edamame or green garbanzo
#35 Ararat, Roast baby fingerling potatoes
#37Izak, To finish a roast root vegetable soup.. Heat some ghee, and add the blend to and drizzle over the soup.
#38 Shabazi. sprinkle over fresh cut cucumber salad
# 32 Siam. Use to marinade tofu or paneer prior to grilling
#26 Borneo, steep in a ginger infused simple syrup for a creamy cocoa based beverage
#11 Cancale, Infuse in a sweet syrup for a flavored martini or margarita
# 10 Yemen, Use for a hot mug of Masala Tea.

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about 2 years ago Panfusine

# 39 Reims: Poach pears or apples to serve over crepes
#36 Anna: mix with fine crystallized sugar and use it to dust beignets & zeppole
# 27 CHios: sprinkle over fresh pasta along with some good quality EVOO
# 25 Escabeche: use in a Pilaf..
# 14 Sri Lanka & # 5: combine and use to mull apple cider
#1 Ispahan: add to steeped Green or white tea along with # 33 (mish mish) or # 17 (noga)

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about 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Ararat 35-with chocolate--in brownies or chocolate cake, or in a chocolate sauce to pour over vanilla ice cream.

Moruno 21--in a warm farro salad with chopped arugula, sweet onion, avocado and toasted pine nuts, with a lime vinaigrette dressing.

Izak 27- in savory crackers (cheese crispettes) or shortbread with a sprinkling of flaky sea salt on top.

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about 2 years ago drbabs

Barbara is a trusted source on General Cooking.

did you want ideas for all his spices, or just those 3?

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about 2 years ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Just those three! We could go on forever with his whole catalog...

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about 2 years ago Panfusine

oops.. missed your response before I set off on my Looong list (which does include the three).. Am I disqualified?

Freedomrm8

about 2 years ago ZenHarmony

Moruno N.21: This would be perfect to use on roasted potatoes, which I would in turn use to make a curried roasted potato salad

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about 2 years ago Treble723

Moruno N. 21: Quasi-Paella kebabs with shrimp, chicken thighs, chorizo, red peppers, and onions.

Izak N. 37: coat chicken, tofu or shrimp for Thai green curry or chicken and pineapple kebabs with a mint or cilantro pesto!

Ararat N. 35: Mix into Naan dough or stir into a yogurt sauce to serve alongside any meat or veggies rubbed in it!

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about 2 years ago MGrace

Wow, love these unique combinations. Just a few ideas that pop in my head:

No. 11 Cancale (fleur de sel, fennel, orange): Use in a bouillabaisse inspired ceviche, with lots of citrus cooked shellfish and squid, thinly sliced fennel, orange supremes and big green chermoula olives and chopped parsley; splashed with a light & fresh olive oil and sprinkled with the spice

No. 17: Noga (lemongrass & palm sugar) a favorite winter treat is Lavender Lemongrass white hot chocolate, would love to use this spice blend either steeped directly in the hot chocolate or perhaps to flavor some marshmallows

No. 23: Tangier (rose petal, cardamom, cumin) i love the combo of cardamom and peaches/apricots, so this would be great in a peach upside-down cake, either tossed with caramelized peaches or in the batter.

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about 2 years ago LLStone

Ararat N.35: I'd use this with chicken or turkey in a sauce, with rice or beans, cooled with a creme fraiche or yogurt. I'd make it spicy. I also might throw some in some quick pickles, to use over tacos (cucumbers or red onions or a fruit, like an apple). I'd add some to swiss chard, garlic, and a little nutmeg.
Moruno N.21: i''d use this heavily in soups (chili, obviously), but also in vegetable soups or pho. Coriander and cumin are wonderful, and they add brightness and a little bite to vegetables and meat. It would also be great in a turkey meatloaf and sprinkled on roasted tomatoes.
Izak N.37: Great on roasted veggies and soup. I'd also mix it into soups. It would be great in lumpia, and also in any accompanying sauce. I think it's pretty obvious that I would just use all of these without restraint!

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about 2 years ago Candlewic

My first thought would be to use Izak N.37 to candy pecans, walnuts or whichever nut strikes your fancy. Mix about a 1/2 cup of your preferred nut (pecans are my fav.) with an egg white, a dash or two of the spice blend and a bit of brown sugar. Spread on a baking sheet and roast in a 400 degree oven until crisp. Flip the mixture partway through to get an even toasting. If any are left after snacking they make a great topping on sweet potatoes instead of marshmallows (yick.) They would be great on top of salads as well.

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about 2 years ago PistachioDoughnut

With Ararat N.35 I will make a cauliflower and pea galette or a cauliflower/pea soup
With Moruno N.21 I would make a Layered Kofta Biryani or Paneer dish
and with Izak N.37 I would love to make a grilled spiced Mayo based potato salad. Yum!

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about 2 years ago aargersi

Abbie is a trusted source on General Cooking.

I would use Izak 37 to first season and griddle shrimp, peppers, onions and summer squash for shrimp fajitas, and then to season the guacamole that MUST be served alongside ... with lots of lime and ice cold Mexican beer.

I big fat pink puffy heart fenugreek - what comes to mind with ararat 35 is a tagine of chicken thighs, tomatoes and couscous - I would salt and sear the thighs in oil (in the tagine) then remove them - toast the spice for just a moment, then add sliced onion and tomato, then lay the thighs back in there on top. Broth to just below the rim of the tagine then cover and low and slow for probably an hour or so. Then I would sprinkle couscous straight in there and let it cook right in the juice. I would serve it with a dollop of plain yogurt, maybe some olives, a glass of cold rose. And I would be happy.

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about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Big fat puffy heart, teehee. Love.

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about 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Aargersi, I have a taking I've never used, but I'm going to try this with the spices...sounds amazing!

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about 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Oops, that was tagine...damn auto correct!

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about 2 years ago cdilaura

Christina is the Vice President of Commerce Operations for Provisions by Food52.

Ararat N.35 encrusted ostrich tacos with Izak N. 37 yogurt dressing -- season generously on both sides of ostrich steak with Ararat blend, sear in a hot pan 2-3 mins on each side, rest for 10 and slice on a bias. Quick pickle sliced red onion with lime, parsley, salt and pepper. Stir Izak into plain yogurt to taste. To assemble: tortilla, swipe of yogurt, sliced ostrich steak, pile of red onion.

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about 2 years ago Mario

I purchased 5 spice blend from his collection. Am working thru them. Very Interesting flavors.

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about 2 years ago Mario

I purchased 5 spice blend from his collection. Am working thru them. Very Interesting flavors.