The Dorot Challenge

We were THRILLED to be invited to work with Dorot! In the following days, you will see the results of our cooks' creativity using their fabulous products!  

In Dorot's first correspondence to us, the introduction included the word "exciting." Not many herb and spice companies can pull that adjective off, but we think Dorot can!  "Here at Dorot, we are revolutionizing home cooking by offering our customers the freshest herbs and spices with unparalleled convenience. Because our products come frozen in neatly packaged freezer trays, they are uniquely easy to use: Simply pop in a cube of frozen herb or spice and instantly add flavor and depth to whatever you're cooking! For both amateur and advanced cooks across this world, this has meant exposure to cooking avenues that they would have previously avoided—often due to the mess, hassle and waste involved in preparing herbs. Thanks to Dorot, millions of cooks have begun exploring healthier, more flavorful and more inventive cooking."

After using their products, we concur!

Their products are also especially appealing to health-conscious cooks. Not only are they all natural, non-GMO and gluten-free, they're loaded will all the health benefits, vitamins and nutritive properties of fresh herbs and spices. And let's face it, there aren't many who wouldn't love to have a garden with fresh herbs galore, but we can't all manage it. And even for those who can, well, it snows! Ha!

Back to the word "exciting." The company is owned by a kibbutz in southern Israel. For an American girl, I think that is pretty cool! And yes, exciting! "The company was established in 1992 and is fully owned by Kibbutz Dorot in the southern part of Israel. The kibbutz has more than 3,500 acres of field crops – garlic & herbs – which are picked, and then immediately chopped, packaged and frozen in a unique fast freeze process, maintaining their taste, freshness and 
nutritive value. Over the years, the company has grown and expanded, and is today the largest supplier in Israel of fresh frozen seasoning products."

Enjoy our recipes, folks! And check out Dorot's product line at your local grocer and online. ~Sandra

Recipe Round-Up (The Spice House) Argyle Street Roasted Chicken

A Recipe Roundup is what happens when one of the 37 cooks thinks of a wonderful recipe weeks or months after the challenge ends. Enjoy!

The Spice House’s Argyle Street Asian Blend is a terrific combination of Thai-oriented ingredients (but will nicely accent many other recipes): Lemon grass, cilantro, coriander, chile peppers, garlic, ginger, onion, white pepper, and sesame seeds. This roasted chicken truly benefits from this spice blend: The flavors mingle well with the simple oil and soy sauce rub, and the spices and sesame seeds brown up quite nicely. Spatchcocking the bird for roasting allows for more even cooking and browning, making for a beautiful presentation. The result is a delicious take on your everyday roasted chicken!

Recipe Round-Up (The Spice House) Lavender Rack of Lamb

A Recipe Roundup is what happens when one of the 37 cooks thinks of a wonderful recipe weeks or months after the challenge ends. Enjoy!

Lavender Rack of Lamb
by Debbie
adapted from Lavender Racks of Lamb by Merrilyn on The Spice House website

3 Tablespoons The Spice House Lavender Flower Buds
1 Tablespoon Whole cardamom
1 teaspoon The Spice House Sel Marin de Guerande French Grey Sea Salt
2 racks of lamb, Frenched
1 Tablespoon coconut oil

Recipe Round-Up (The Spice House) Black Garlic Chicken

A Recipe Roundup is what happens when one of the 37 cooks thinks of a wonderful recipe weeks or months after the challenge ends. Enjoy!

This flavorful roasted chicken benefits from the best of the Asian condiment shelf: umami-packed soy and oyster sauces, sweet hoisin and honey, and a dash of sesame oil for a nutty note. Both regular and fermented black garlic really punch up the flavor profile; be sure to save the delicious pan juices to spoon over steamed rice!

Black Garlic Chicken
by Gary

serves 4

1 whole chicken, about 4-5 pounds, cut up and patted dry (or use 4-5 pounds bone-in chicken parts)
Coarse salt
Freshly ground black pepper
1 Tablespoon vegetable oil
3 cloves garlic, mashed and chopped
3 cloves The Spice House Black Garlic, mashed and chopped
2 Tablespoons light soy sauce
2 Tablespoons oyster sauce
1 Tablespoon sesame oil
1 Tablespoon honey
1 Tablespoon hoisin sauce
½ teaspoon Aleppo pepper
2 green onions, chopped, for garnish

Recipe Round-Up (Tropical Traditions) Coconut Cloud Martini

A Recipe Roundup is what happens when one of the 37 cooks thinks of a wonderful recipe weeks or months after the challenge ends. Enjoy!

This is a drink that I absolutely love. As in love, Love, LOVE!!! My husband and I first tried it at the Tommy Bahama restaurant here in Houston. The kind bartender there let us know that pretty much all of The Tommy Bahama signature drinks were available for download online. So we printed the entire collection out and proceeded to sample them all. If you are a fan of tropical, rum-based libations, I encourage you to do the same. They are all fantastic, although this one remains my favorite. It's a great pick-me-up when I'm feeling down, yet it's a perfect celebratory drink, as well. Just be careful, as it's pretty strong and will sneak up on you in a heartbeat! Plan to sit a spell, kick back, and relax. We all deserve to do that every once in a while...

Recipe Round-Up (The Spice House) Hoummous al Za’atar

A Recipe Roundup is what happens when one of the 37 cooks thinks of a wonderful recipe weeks or months after the challenge ends. Enjoy!

This salad is really a wonderful mix of flavors and texture combinations. Za’atar is an ancient middle eastern spice blend made from lightly toasted sesame seeds, sun dried herbs and ground sumac. Not the poisonous sumac you've undoubtedly been warned about since childhood, but a very food-friendly type of sumac native to the Middle East. The bark of this sumac tree is ground to a powder and tastes lemony and earthy. The salad is made with chickpeas, wheat berries, sumac, roasted eggplant, tomatoes, parsley and feta cheese. Everything is drizzled with olive oil and lemon, and then sprinkled with za’atar. If you close your eyes, the scent of the lemon and za’atar will hopefully bring you to a dusty camel caravan heading across the desert for a souq far in the shimmering distance.