Dorset Cereals, Simply Delicious Muesli

• Whole Grain, 37g or More Per Serving
• A Classic Muesli
• 30% Fruit, Nuts & Seeds
• Kosher
• Vegetarian Society Approved

The finest multi-grains flakes, raisins and sultanas, sunflower seeds, dates, brazil nuts and whole roasted hazelnuts blended together.

From Poundbury England. Poundbury is in the historic and beautiful country of Dorset. 

This muesli is a simple blend of oats, flakes, fruits, nuts, and seeds - and that's it.

To make this delicious breakfast cereal, they take the finest multi-grain cereals - jumbo oats, barley and toasted & malted wheat flakes - blend them carefully and add the tastiest fruit, nuts and seeds: raisins, sultanas and dates for their plump juiciness and crunchy sunflower seeds, brazil nuts and roasted hazelnuts. Then they mix them up a bit, and that's it.

Simple, but then the best things in life usually are.

Good to Know

• Good source of fiber. Contains 5 g of total fat per serving. 
• No trans fat or hydrogenated oils
• No added sugar. 
• Contains naturally occurring sugars
• No added salt. 
• Registered Kosher - London Beth Din
• Vegetarian Society approved

Ingredients

• Spice Mix for chicken, recipe at bottom
• 1 (3-pound) frying chicken, cut into 10 pieces
• 1/4 cup extra-virgin olive oil
• 2 Spanish chorizo sausages, thickly sliced
• Kosher salt and freshly ground pepper
• 1 Spanish onion, diced
• 4 garlic cloves, crushed
• Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
• 1 (15-ounce) can whole tomatoes, drained and hand-crushed
• 4 cups short grain Spanish rice
• 6 cups water, warm
• Generous pinch saffron threads
• 1 dozen littleneck clams, scrubbed
• 1 pound jumbo shrimp, peeled and de-veined
• 2 lobster tails
• 1/2 cup sweet peas, frozen and thawed
• Lemon wedges, for serving

Directions: Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

Cook's note: The ideal paella has a toasted rice bottom called socarrat.

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.


Spice Mix for chicken:

• 1 tablespoon sweet paprika
• 2 teaspoons dried oregano
• Kosher salt and freshly ground pepper

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered

Black Truffle Oil from Poddi Tartufi.

The company Poddi operates in the heart of the Nera Valley, a region blessed with the best truffles in the world. The truffles are discovered and processed using traditional methods which are passed down from generation to generation, with the expertise of those who know and love the fruits of his land – the ancient Umbria.

The processing and transformation of the aroma is done through a careful artisan process, which allows you to enjoy the taste of the highest-quality truffles and other culinary specialties for which Poddi Tartufi gets a large consensus in national and international markets.

urban table larder is Traci Zitzer and Rj Johnson's collaboration with high-quality producers and artisans to bring you the greatest in food, drink, kitchen, tabletop items and books. We’re teaming up with local and national and some international partners to bring you small batch from scratch, curated products, services and one-of-a-kind packages. Our products and those of our partners will inspire, surprise and encourage you – and by extension, those around you – in your cooking, entertaining and eating! 

P&H Soda Syrup: If you associate cream soda with the kind of heavy, cloying sweetness that leaves you needing another drink to wash it down, you might be pleasantly surprised by P&H Soda's cream soda syrup. When mixed with seltzer, the resulting beverage "will actually quench your thirst," says founder and president Anton Nocito. The secret to the surprisingly sophisticated, complex flavor: caramelized sugar and plenty of vanilla bean, the latter readily visible as dark, floating flecks in the bottle. "People sometimes ask if it's dirt," Nocito says, "but it's just vanilla."A chef who dreams of owning a soda shoppe one day, Nocito is the one-man force behind P&H, doing everything from developing flavors to capping the bottles himself. The company's name is a nod to his wife's letterpress stationery company, Pumpkin & Honey Bunny, the pet names of the diner-heist couple in Pulp Fiction.

The full line of P&H syrup flavors includes hibiscus, lime, ginger, and seasonal flavors like quince or Meyer lemon. While they are a natural fit with one of this past holiday season's most popular gifts, home soda makers like the SodaStream, regular store-bought seltzer will work just fine.


St. Helena Olive Oil Company, Organic Black Peppercorns: 
The pepper plant is a flowering vine that can grow up to 30 feet in tropical climates. The plant’s small white flowers develop into berries, which are picked when they are nearly ripe and left to dry. As they dry, the berries shrivel and become dark in color.

We carry organically-grown Malabar black peppercorns, which are native to India’s Malabar Coast and considered some of the most flavorful in the world – slightly hot with a bit of sweetness. We recommend adding freshly-cracked pepper to your food just before serving to ensure maximum flavor. 


Stirrings Blood Orange Bitters and  Authentic Grenadine:  
Bitters: The bitter truth is if you're serious about cocktails then bitters needs to be part of your arsenal. Derived from herbs, roots, fruit, or plants, bitters are used to flavor cocktails and give them “body.” Serious mixologists and cocktail lovers consider them a defining ingredient in cocktails. Stirrings Blood Orange Bitters are the first to incorporate blood oranges with a secret blend of exotic ingredients, creating a mellower yet still powerful taste that's a little sweeter than other bitters. A modern interpretation of a classic.
Did you know: Blood Orange Bitters are made without alcohol. This makes them more palatable, versatile, and blendable; just like good cocktail party guests.Grenadine: Way back when, grenadine was made from freshly crushed pomegranate seeds. In fact, the name is derived from the Spanish word granada, which means pomegranate. But over the years this bold concoction has devolved into a cloying, artificial taste reminiscent of the syrup used to pack maraschino cherries. Naturally, this version is the exception. Authentic Grenadine uses only pomegranate and pure cane sugar – no high fructose corn syrup, thank you very much – to produce the originally intended result: a pleasantly sweet pomegranate flavor as bold and potent as its distinctive red color.
Did you know: Grenadine syrup bears the name of the Grenadines, a string of 32 islands in the Eastern Caribbean, just north of Grenada.

Green Hollow is an artisanal pickling and preserving company based in the Cow Hollow neighborhood of San Francisco, CA. They are committed to reviving the production of artisanal goods for and from their local communities, a tradition which dates back to turn-of-the-century Cow Hollow.

Conceived at the end of 2010, Green Hollow was initially inspired by the founder’'s childhood kitchen table: one filled with handmade, small-batch pickled vegetables, chutneys, and jams. 

Green Hollow sources ingredients from local farms and purveyors, using fresh, seasonal, and organic goods whenever possible.

They are passionate about what they do, and  just as passionate about sharing it with people who appreciate great food, community and attention to detail.

Q: I found a recipe that called for Mexican Oregano is this different than the Italian Oregano that I have in my spice rack?

A: Yes, the two are different plants and each oregano has its own "personality," according to Patty Erd, co-owner of The Spice House store chain. She described Mexican oregano as being more robust than Italian or Mediterranean oregano and better suited to full-flavored chile-spiked dishes.

In his book, "Rick Bayless's Mexican Kitchen," the Chicago-based restaurateur, television cooking show host and author wrote that Mexican oregano is "considerably different" than the Mediterranean type. Just take a sniff.

"The Mexican is pungently grassier (think fresh-mown hay) and more floral,'' Bayless wrote. "The Mediterranean more anisey and sweeter (reminiscent of the aromas from a pizza parlor."

Mexican oregano or lippia graveolens is a member of verbena family, according to the website of the Brooklyn Botanic Garden (bbg.org). There are a number of different Mexican oregano varieties. Diana Kennedy, author of "The Cuisines of Mexico," wrote she was told there were more than 13 types

Tom Erd, Patty's husband, noted the oregano you call Italian is found throughout the Mediterranean and might be called Greek or Spanish or Turkish oregano depending on its origin. This oregano, or Origanum vulgare, is interchangeable, he said.

"If you have Greek oregano and the recipe calls for Italian, you're fine,'' Tom Erd noted. "But if you have Mexican oregano and the recipe calls for Italian, you're not …The flavors are quite different."

---Beeswax---

*Beeswax has been used since the beginning of civilization. It has been found in the pharoah’s tombs, amongst sunken Viking shipwrecks and Roman ruins.

*Beeswax candles are naturally scented by the honey and nectar of flowers.

*Beeswax candles naturally emit negative ions , cleaning the air and invigorating the body.

*Beeswax is by far the healthiest wax and burns cleaner and longer than paraffin or soy (99% of conventional candles are paraffin).

*Paraffin is a byproduct of petroleum and burning paraffin candles emits toxins and carcinogens in your sweet home air.

*Although soy is a healthy alternative to paraffin, the truth is that soy has a very dirty carbon footprint. Soy is one of the most heavily sprayed crops with chemical pesticides. It’s one of the main causes of deforestation in the amazon, wiping out millions of acres of rain forest and is almost always genetically modified. The more of this we buy, the more our planet will be punished in the production. If our Mother Nature had a vote, she’d most definitely choose the wax of our buzzing bee girls : )

*Beeswax is a natural and renewable resource and definitely the best wax for candle making!!!

--BURN TIPS---

Burning beeswax candles sometimes takes some “tending”. One easy trick is to trim your wick every once in a while. If your wick gets too long, you’ll notice a tall flame (a flame over 3/4 inch is too tall), so you’ll want to trim the wick down to about 1/4 of an inch. A large flame sucks up wax too quickly, so your candle won’t last as long ; (

And on the flip side, if you notice that your flame seems to be shrinking or there’s a carbon ball or “mushroom” at it’s tip, a wick trimming may be needed. Sometimes the top of the wick becomes crispy and nonfunctional, and this inhibits the suction function of the wick, so just nip off the top, and your flame will love you for it. A great time to trim the wick is before you lite it back up : )

Also, be mindful of how long you burn your candles for. Burning for too long at a given time will eventually melt the outer walls and spill the wax pool (your precious fuel). The best-case formula is to try and burn your candles only one hour for every inch thick in diameter, so a three inch candle could go for three hour spans, two inch for two hours and so on.