Cook with Your Dad on Father's Day

At Passion for Spices™, we want to create food experiences and memories with families and friends by providing a platform to learn techniques and classic recipes. We are thrilled to have chef James Peterson, a seven James Beard award-winning Chef to teach us classic French cooking which includes grilling a steak and other classic recipes.

For this Father’s Day, we have a special Master Class with award-winning Chef James Peterson showcasing his book Sauces. This class is the perfect gift for you and your loved ones, and we can guarantee it will be a memorable experience.

Below are the details of the class:

Asparagus with Classic Mayonnaise

Asparagus with Classic Mayonnaise

Classic Steak with Béarnaise sauce

Classic Steak with Béarnaise sauce

Menu:

Asparagus with Morel Mayonnaise
Classic Steak with Béarnaise sauce
Crêpes Suzette with Orange Sauce

Class Details:

After the success of our first sauces masterclass, we are delighted to again have James Peterson teaching not only more about sauces, but about steaks and how to cook them right every time. Featured are béarnaise sauce, homemade morel mayonnaise, and suzette sauce for crèpes suzette. We are featuring the Sauces cookbook for this event, and a signed copy by Chef James Peterson will be available at the time of the event.
For more information on Chef James Peterson, visit his website here.

Our Vendors:

The featured menu includes vintage, grass-fed sirloin steak from D'Artagnan, which is “the exclusive U.S. purveyor of this high-quality grass-fed beef from Australia, in partnership with a sixth-generation family-run meat business. We are grateful for D’Artagnan and other local farms for supplying the quality and sustainable products for our cooking school.

To find more details for this class and to register click below:

Passion for Spices™ Cooking School

Cook at Home Virtual Program

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In-Person Cooking School

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Gift Cards

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For Mother's Day "Cook at Home"™

A Beautiful Table Setting for Mother’s Day

Please select beautiful flowers of choice, then some favorites for your mom, seasonal and local, to make a lively table setting. It doesn’t have to be complicated, but make it fresh and lovely, and special for your mom.

The Passion for Spices™ team would like to honor and celebrate mothers everywhere. Our “Cook at Home” is a great way to create memories with mom! The pandemic has made family gatherings even more meaningful and intimate. We cherish all these moments, looking back and realize that these are special moments in everyone’s life.

For me, my mother was the center of our family, and I want to honor her memory. I was fortunate to have her as my mother and as well to be a mother myself to my son.

Passion for Spices sustainable methodology showcases the importance of Families Cooking Together and we are here to help you have j experience the joy of cooking with your entire family.

menu for mother’s day

Compliments from Passion for Spices

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Please enjoy the recipes compliments from Passion For Spices. Click here

To read more about our memories on Mother’s Day, click here for more of our blogs.

We have a perfect gift for mothers Day! Please click here to buy our gift cards!

Passion for Spices™ Team Wishes You and Your Family A Happy Easter & Passover 2021!

After a long winter, everyone looks forward to a Easter and Passover celebration with their family during the springtime. It is always great to gather around the table with your loved ones during the holiday season, enjoying traditional recipes. Passion for Spices has curated a flavorful menu for everyone to enjoy! Each and every recipe has been tested by our test kitchen and is sure to create special memories during this special celebration. We have showcased a menu attached with a hint of spices to make it even more special for all of you. Happy Spring!

Flavorful Roasted Leg of Lamb with Gremolata Sauce

Makes 6-8 Servings

Procedure:

  1. In a heavy bottom pan over medium flame, heat about 2 tablespoons olive oil; add shallot, cook until softened and translucent. Stir in garlic, rosemary, thyme, zest of 1/2 a lemon, zest of 1/2 an orange, and anchovy paste; continue cooking, about 5 minutes more. Remove from heat and cool completely.

  2. Remove the netting from the leg of lamb and place fat side down on a cutting board. Using your fingers, gently separate the muscles and flatten out. Trim excess fat and connective tissues with a sharp knife. Season the lamb with black pepper, salt, and Garam masala. Rub half of the cooled shallot mixture all over the meat, massaging it in.

  3. Roll the lamb into a compact, tight roast and tie with butcher’s string. Season the outside of the roast with salt and pepper; rub with remaining shallot mixture.

  4. Preheat oven to 275 degrees F. Roast the lamb, fat side up, on a rack set over a rimmed baking sheet until an instant read thermometer inserted into the center registers 125 - 130 degrees F, for medium-rare. It took our roast about 2 hours. Remove from oven and allow to rest for about 30 minutes. Meanwhile, raise oven temperature to 500 degrees F. Put the lamb back into the oven to crisp and brown the outside, about 10 minutes.

  5. Make the gremolata: In the bowl of a food processor, add remaining lemon & orange zests, lemon & orange juices, parsley, mint, and pine nuts. Pulse until mixture is finely chopped. Stir in enough olive oil to create a loose pesto-like consistency. Season with salt and pepper. Remove to a serving dish and set aside.

  6. After browning, allow roast to rest for a few minutes before removing the butcher’s string, carving, and serving with the gremolata.


For more of our Easter and Passover Spice Up Your Holiday recipes, make sure to click here!

NOTE: This recipe is inspired by D’Artagnan. We are thankful for the grass-fed products provided by this vendor.

 

 

 

Ingredients:

1 medium shallot, minced

3 medium cloves garlic, minced

1 tablespoon finely chopped rosemary

1 teaspoon Garam masala

2 teaspoon sea salt

2 teaspoon freshly ground black pepper

1 tablespoon finely chopped thyme

Zest and juice of 1 lemon, divided use

Zest of and juice of 1 orange, divided use

2 teaspoons anchovy paste

1 Boneless Leg of Lamb, 5-6 pounds

1 cup chopped flat-leaf parsley

1 cup chopped fresh mint

1/2 cup pine nuts (or bread crumbs)


Passion for Spices Cooking School™ Wishes You a Happy New Year 2021

 
 

2020 started with a bang for Passion for Spices™ team with corporate teambuilding, cooking classes, and private events filling our schedules. In early March, as the pandemic hit, projects started to collapse and the wave of uncertainty was felt at Passion for Spices™ just like all other businesses.

We are very proud of our Passion for Spices™ team, who continued to work during this pandemic, and sustained our business. For 2023, we have a plan to expand our business into a nationwide and international cooking school. This is a silver lining in these pandemic times!

We were able to accomplish a lot in spite of the pandemic, but it was disappointing that we were not able to do some of our normal community projects like our Annual Christmas Cookie Baking Event. We hope to resume these projects as the pandemic comes to an end.

We handpicked classic breads from around the world, and organized recipes that families could cook at home. We showcased the techniques through illustrations to make it easier to go through the cooking process.

All the recipes are curated for ease of use, authentic taste, and fun ideas to cook at home.

To see our Classic Breads from Around the World blogs, click here.

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In another Virtual Kitchen series, our blogs showcased spices for families to cook with at home. We handpicked spices that are familiar to families, and emphasized the health benefits of the spices.

During this pandemic time, we wanted to focus on the importance of cooking fresh and wholesome ingredients while incorporating anti-inflammatory ingredients like spices.

To see our Spice Up Your Pantry blogs, click here.

Summer Cooking Camp Highlights

We had a successful launch of our hybrid Summer Cooking Camp 2020, where we had a combination of kids cooking virtually at home, and in-person at the same time. We also had a Fall and Winter Virtual After School Program, where the kids cooked at home with food ingredients that Passion for Spices™ provided.

At Passion for Spices™ Cooking School our most popular program is the “Farm to Table” week. Especially during the pandemic, parents were interested in having an outdoor experience where kids can enjoy nature and gain culinary experience. This program was appreciated by our camp family members, since it was a great opportunity to mingle with fellow young chefs in an open space where we followed COVID-19 guidelines.

The final day of the Farm to Table week was a harvest feast, where all the families came and celebrated with the young chefs. Everyone was happy to have an outdoor farm to table experience. The kids loved the farm animals, and were sad to leave the new animal friends they made at the farm. Everyone said they can’t wait for next year’s cooking camp!

We are so thankful for all of our team members who helped in running our Annual Around the World Summer Camp. To see the highlights of last year’s Around the World Summer Camp, click here.

In-Person Cooking Classes

Our Adult Cooking Classes are divided into three categories: Mediterranean, Latin, and Asian. Based on season and popularity, we curate different classes with different themes. Some of the popular In-Person Adult Cooking Classes included Taste of Morocco, Beer and Gourmet Bites, Taste of Thai, and Classic Indian Made Easy. Above are some highlights from our Taste of Morocco class which happened before the pandemic hit.

We are pleased to announce that our In-Person Cooking Classes are available again (subject to COVID-19 protocols). We have added a virtual option to each of these classes for those than want to cook from home. To sign up for our new In-Person classes, click here.

Virtual Cooking School

In light of the pandemic, we opened our Virtual Cooking School which allowed for cooking classes to be conducted over Zoom.

The highlights and memories of our Virtual Cooking School during these pandemic times were noteworthy. For instance, we hosted a 60th birthday party with our Taste of Tuscany class, and there were four groups of family members cooking at different locations, including a couple in France. The full course Tuscan feast included chocolate mousse for dessert, and it was such a joyful experience for all!

Corporate Team Building

In early January 2020, before this pandemic hit us, we were hosting Corporate Culinary Team Building events where the teams enjoyed various culinary experiences. In the pictures above, Chef Thor showcased Healthy Weeknight Meals to the sales and marketing team of a major corporation.

Passion for Spices™ Plans for 2021

Cook at Home Program

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Virtual Cooking School

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In-Person Cooking School

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We want to wish everyone a Happy, Healthy, and Safe New Year and we hope that everyone can enjoy more cooking and quality time with their family.

Please enjoy a complimentary holiday menu curated by Passion for Spices Team™ which highlights five spices.

Best Wishes and Happy New Year from the Passion for Spices™ Team.

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Apple Brown Betty

 
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Ingredients:

4 slices of white bread, preferably slightly stale, cut int ½ inch cubes

2 apples, peeled, cored and cut into ½ inch cubes

1 teaspoon ground cinnamon

¼ cup raisins

1/3 cup light or dark brown sugar

2 tablespoons of apple cider or apple juice

5 tablespoons of butter, melted

Nonstick spray

Sweetened whipped cream for serving

Note: Cinnamon can be substituted with our Kashmiri Garam Masala

Procedure:

  1. Preheat the oven to 350 degrees.

  2. Combine the first 7 ingredients.

  3. Line a half sheet pan with aluminum foil. Spay with nonstick spray. Spread the bread mixture evenly in the pan.

  4. Bake for 1 hour or until the apples are cooked and the bread cube are lightly browned and starting to be a little bit crisp. Serve warm or at room temperature with the whipped cream.