Spice & Tea Exchange of Asheville

The sun has finally decided to make a more consistent appearance in WNC. Equally wonderful, Mike has finally assembled our new grill! These two events signify the beginning of the outdoor cooking season and my liberation from the kitchen.

Yes, I love to cook, but spending every night learning the electric stove top was getting old. [Enter Mike with a new grill to break in and a ’ton’ more time without those pesky OC social obligations]  I’m an opportunist, so I figured now was the time to encourage Mike’s cookout ambitions by focusing my WNC search on quality meats, rubs and sauces.

On Sunday we decided to take the family for a downtown Asheville walk and check out The Spice and Tea Exchange of Asheville. The company is a primarily Southeastern chain, with about a dozen stores, but is new to WNC. Their offering includes basically three things: fresh powdered & whole bean/pod/leaf spices, gourmet loose leaf teas & blended spice combinations used in cooking, barbeque and grilling. Shoppers have the option of buying in prepackaged 1 ounce packages or buying any amount in bulk.  As most spices and teas originate from the East, they lack local products.  But I believe they do an excellent job of providing fresh, quality compliments to WNC food.  My delicious local meat and veg are best enjoyed with the freshest spices, rather than back-shelf, bottled flakes of unknown age.

1 oz Mexican Mole, 1 oz Chocolate Black Tea & 0.5 oz Hungarian Sweet Paprika

We met the very helpful Virginia, who was a wonder with Emma and had our troublemaker entertainingly distracted in a shop full of uniform glass jars, stacked on climbable shelves (a toddler's challenge). I’d advise giving yourself some time to really browse the shelves and sniff your way through the store (beware the Hickory powder, it fried my olfactory system).

We started at the blends, with the intention of buying a chicken rub. As Virginia guided us through the offerings, I realized my favorites were all for lamb and beef. The Butcher’s Blend was wonderful and I will be buying it for one of the beef roasts I procured at Cane Creek Beef & Poultry. The lamb seasoning has inspired me to find a local supplier.

Virginia pointed out various Southeastern regional offerings, as well as a number of traditional international blends. All are made on site from the franchise recipes. In the end, we decided on a complex & fresh mole blend that didn't even make the grill.  Instead, I sauteed one diced onion and three chicken thighs cut into pieces, added chicken broth and the mole seasoning, then simmered while the brown rice cooked.  It was excellent; a 7 on Mike's eating moan meter (Prime Rib bones being 10).  Emma spit it out, but she's on a cookie fix...

Chicken Mole, Brown Rice & Broccoli 

Next we browsed the teas and found a chocolate black tea that smelled like heaven. Generally we stick with more traditional tea blends, but we recently had tea at the Biltmore Inn and fell for a Mighty Leaf Truffle tea. The Exchange's version is a simple, high caffeine, black tea with a touch of chocolate shaving.  Smooth and slightly sweet.  Don't drink before bedtime!

Finally, we came to the general spice section. From those selections you have the option to create your own blends or buy an individual spice in bulk. I’d say the quality and freshness are equal to the bulk spices I buy at Henry’s (Wild Oats/Whole Foods/Earthfare), but the selection is much wider and you have the benefit of Virginia advising you on food pairing.

Of course, I narrowed in on the Paprika selection. Since we travel to and have visitors from Hungary on a regular basis, I buy and use a great deal of the authentic, fresh spice of the Magyars. If you haven’t sampled some of my Hungarian cooking, you may be shocked to hear that authentic, fresh paprika from Hungary is not maroon brown, nor dry. The stuff they generally sell in the States is an abomination. You should be looking for a slightly moist, slightly clingy, bright in color powder that acts as a cornstarch-like thickener to traditional chicken & beef stews and tastes like a fresh, complex pepper puree.  Skip the gritty, bland tasting deviled egg topper.

The Exchange had 3 or 4 offerings, which is the best selection I’ve seen in the US. I’m not sure from where it originates, but I tried the sweet paprika, which is the staple of Hungarian cooking. The consistency was about as good as the commercially made Magyar product I buy there, but not as moist as the homemade kind. The taste and texture have similar comparative values. Overall, it is a good supply of the fresh spice; while not being able to meet the qualities of homemade, it sure is cheaper than that flight to Hungary!

Overall, the store is inspiring to those who want to add a little science to their cooking. Even if you don’t like to cook, it can be an educational diversion. Just about everyone is going to find something they can enjoy and the 1 ounce packaging makes for excellent gift giving. I’d love to use them as hostess gifts as we dine at our new friends’ houses, matching blends to personalities.

I bought mine at The Spice & Tea Exchange of Asheville, downtown Asheville.

French Broad Chocolates

So, Tuesday Mike and I celebrated our 8th wedding anniversary. As we are still trying to lock down a mid-week babysitting situation, we saved the fine dining for the weekend. Mike, instead, planned a family oriented night ‘in’, spent sampling some of his French Broad Chocolate favorites.

We have visited The French Broad Chocolate Lounge as a family, enjoying their assortment of chocolates, brownies, cakes, cheese plates, local beers and French press coffee. My sister, Viki, and I even spent a girl’s lunch, there, doing some damage to our blood sugar levels. Mike spent quite a bit of time tasting the local Chocolatier’s offerings, during his few months of bachelorhood last year. The Lounge is a must on the Asheville visitors’ tour.

Check out the owner’s back-story on their website. They decided to own their own cacao plantation and café in Costa Rica for a few years, then searched for the perfect town to open their next venture, ending up in Asheville. They focus on quality suppliers and community ties.

So the whole reason I’m featuring French Broad Chocolate here is not actually for a chocolate, but because of the best cookie I think I have ever experienced: the chocolate dipped ginger cookie. Mike repeatedly told me that I HAD to try this ginger cookie, but I’d kind of overdone ginger during my morning sickness period, and it had sadly lost much of its appeal. Let me also be frank; he’s my husband and I only really catch half of the ‘advice’ he throws out. You won’t hear me say this often, but HE WAS RIGHT!

Chocolate Dipped Ginger Cookie is a 'best of'

at an Asheville 'best of' shop

Yes, Mike was right about something. This cookie is remarkable! Crispy on the outside, you hit a chewy moist center as your teeth sink in. The ginger spice first tickles your tongue, then travels to your nose and sinus. It’s not overwhelming or really hot, like some ginger connoisseurs seek (though I like spicy-hot ginger). This is a mild cookie, with gingerbread complexity. They must use a quality molasses, as the cookie is not overly sweet. It reminds me of a good oatmeal cookie that leans to the snack category, rather than dessert. It becomes dessert, however, when you factor in the half dip of dark chocolate!!! Again, not too sweet, the chocolate coating adds more exotic flavor to the ginger.

I split my cookie with Emma. Mike refused to share even before the first bite. Unfortunately, our daughter has become a fan of fine foods (will probably order the lobster as soon as she can read a menu, like her Uncle Matt) and she screamed for more. She looooves this cookie as much as Mike and I do and I see I’ll have to stock our pantry with them whenever I can get to the French Broad Chocolate Lounge.  I really wish I hadn't split my cookie.  I think I have to drive over there now and get more.

More Gookie!! More Cacklate!!

I bought mine at The French Broad Chocolate Lounge, downtown Asheville.

Cane Creek Beef

So, I've been on the hunt for two things in the area of meat:

The first being a butcher. You would think you could find a good, old fashion, cut-in-front-of-you butcher just about anywhere in North Carolina, which is known for its whole hog barbeque. (I really miss Plow Boys!)  Well, guess what... WNC is not 'that' part of the state. In fact, I've been reading that, until recently, it has been pretty difficult to even find a uniformly celebrated barbeque restaurant. I am guessing part of this is due to the fact that the "best" barbeque is usually homemade here. But equally responsible would be the fact that WNC is part of the Appalachian region, which has a very different history with meat.  (Go see Dennis at Vance Birthplace)

The second thing I've been on the lookout for is a Community Supported Agriculture subscription (CSA).  For those of you new to it, you pay a subscription fee at the beginning of the growing season to a local farm and they provide a box a week of fresh produce; whatever is in season that week.  Great concept!  I don't even have to think about shopping AND Mike has to at least try a few new veggies every week.

So, while searching the internet for the CSA's in my area, I found one that also provided beef and pork, in package orders.  Cane Creek beef is a byproduct of their dairy operation (young males born from their Holstein dairy cows), lean, veggie fed, & without hormones or antibiotics.  I don't get the advantage of cut-in-front-of-me, but I do get a good variety of vacuum sealed fresh meat I keep in my freezer till I need it. And I know exactly where it came from and how fresh it is.

After getting Mike's car serviced near the Asheville airport, I realized I was pretty close to Cane Creek Valley Farm and could check it out as a potential CSA.  On a whim, I decided to call and see if I could get a pack of meat while I was there.  (Mike finally found a grill and it was arriving any day.  FYI: Barbeque is the method of very slow cooking on a low heat, where grilling is quick cooking on high heat.  And when cooking outside, you are having a 'cookout'.)

Jeremy answered the phone from the field he was working.  He very nicely asked if he could call me back, as he had to call in to see if there was a package ready for me.  When I got the call back a few minutes later, he said they would put one together, ready in 40 minutes.  The farm takes cash or check, so I had just enough time to find a no fee ATM (or face my accountant's wrath) and find my way to the farm (street signs can be hard to come by out here).  Amanda made up my Package #1, which comes with 2 - 14oz. Rib-Eye Steaks, 2 - 5oz. Filet Mignon Steaks, 2 - 12oz. T-bone Steaks, 1 - 8oz. Flat Iron Steak, 2 – 2.25lb Chuck Roast, & 8 - 1lb packs Ground Beef (90/10).

The Cane Creek Beef Package #1

The family was very nice and invited me to drive through the back side of the farm and see the dairy buildings, as well as the fields they were preparing.  It was really exciting to see the farm and think about having your food come out of that soil.  Especially after this winter of bad weather and lots of South American imported, tasteless produce. (Though it did save us from having to eat meat and potatoes all winter).

The Cane Creek Valley Farm April fields, getting ready for planting.

As for the meat, we started off with the hamburger, using it first for taco night then for hamburger night.  Both times, we were impressed.  We even bought comparative store brand for burgers and compared them.  The Cane Creek hamburger is a lean 90/10 blend, but has a great combination of juiciness, flavor and melted fat.  It in no way seemed dry or tasteless, where the store brand did both.  I'm not a hamburger fan, but this gets my vote.  I think the estimated price from the package total makes it an excellent buy.

Tonight we tried some steaks.  I was going to wait to add this review, because as I was cooking the steaks on our new grill AND trying to watch Em AND folding laundry, I realized I probably ruined them with my inattention.  But... they were so good!  I don't know if it is just because it was my first steak in almost a year, but the juices were perfect, the fat was present, but well marbled and you still had a full flavor beef. 

Cane Creek Beef is 14 day aged and each steer is processed individually, so all my meat came from one cow.  You can see the rest of their process on their web site.

I had a filet and Mike had a ribeye.  I seasoned them with sea salt and pepper only.  I can't wait to try one of the roasts.  I plan to buy some rub from Spice & Tea Exchange of Asheville for the occasion.

I bought mine from the source at the Cane Creek Valley Farm, in Fletcher, NC.

Goodnight Brothers Country Ham

On a trip up to Boone a few weeks ago, we were told to stop in at the Dan'l Boone Inn.  Yes, its touristy, but we are still tourists and we were trying to expose our Euro guest to Southern/Appalacian/Country.  So why not stop at the home of Daniel Boone, Appalachian State University and Goodnight Brothers Country Ham for a big southern comfort food extravaganza?

The Inn serves the ham inside buttermilk biscuits.  Mike loved these things!  He thought the ham biscuits were the most wonderful thing he's tasted so far.  I could tell because there were a lot of 'Mmmmms' and 'Ohhhhhhs.'  (Coming from the midwest, he appreciates this cuisine over my Northern California vegitarian cooking.)  Definitely salty, but so flavorful.  I am not a ham fan - I will eat this ham, though. So I bought some at the Inn's little shop.

Simple instructions are to griddle each slice a few seconds on each side.  Break the slice into smaller pieces and stuff them in the buiscut.  I made my own drop biscuts and the duos were gone by noon.  I had one.

A well distributed product, with multiple brands in the region, Goodnight Brothers Country Ham is a new and wonderful WNC find for our family.

I bought mine at the Dan'l Boone Inn Gift Shop.

Lusty Monk Mustard

This one is for my mom.  She loooooooves hot mustard.  Unfortunately, when she was here earlier this month we didn't get a chance to try it...

So, Mike and I like to take Emma out for 'Babies and Beer' on Tuesday nights at the downtown Thirsty Monk, which is a two story pub serving American and Belgian brew.  (Scott must visit) 

Some of the grub they serve includes fresh pretzels accompanied by The Lusty Monk's old-style, coarse-ground, amazingly yummy mustards.  At first bite, I felt a little sting in the nose, then tears formed in my eyes about the same time my tongue started watering.  When the sensations cleared, I knew I had to have more.  My favorites were the 'Original Sin' and 'Alter Boy' honey which are hotter than the 'Burn in Hell' chipotle.

 

Three mustards to the right are by Lusty Monk.

Almost didn't get the honey in the pic, it was going so fast! 

I bought mine at Thirsty Monk downtown Asheville.

Tribal Grounds (Cherokee)

This is just a nice place to get away if you find yourself in Cherokee.

Decided to go in on a whim while heading out of town after our Museum of the Cherokee visit.  We almost drove by, but I pulled a quick turn into the new stripmall.  I figured I would just pop in and buy a pound of beans for my arriving houseguests, so I left sis and baby in the parking lot to wait.

Too bad I didn't drag them in with me.  The ambiance of the shop is clean with a woodsy, natural feel.  The aroma of fresh roasted bean draws you in, rather than overwhelming the senses.  I didn't get to kick back in the cosy back room, but browsed the one pound bag selection.  They seem to keep just a few fresh bags out and let you know to ask if you don't see something you want.  There is a very informative key to their roasting types and the baristas were friendly and fun to talk to.

Best of all, the coffee is excellent!  I got a Deep Woods Roast (Darker) from the Bolivia Yungas.  So it came down the most dangerous road in the world...

Ole's Guacamoles

My Facebook friends know I've been sampling what I call 'Appilacia-Mex' in search of something to make me feel closer to Southern California.  Unfortunately for Mike and I, our sampling has included cheese laden beans and rice, unfried chimichangas with weird white sauce and ground beef enchiladas and tacos.  Mike gave up --- but I persisted! (And all the locals kept telling me to go to Ole's)

I realize Ole's may not fall into the "artisan, small batch product" category.  But its MY blog!  And I'm excited about it!

You are looking at Carnitas.  Yummy ones, too! 

And that is chunky guacamole, with bits of fresh onion, tomato and cilantro.

As it should be!

The service was amazing.  The chips are fresh and housemade, but not Las Barcas good.  Sorry.  The salsa is of the roasted variety (my favorite) with fresh cilantro added, but little heat.  They also have a bean dip (which may be part of the 'Appilacia-Mex' or I missed it in my thirty-some years living in Tucson/San Francisco/Long Beach/Huntington Beach) with a great chile bite.

My. Beer. Came. With. A. Lime.

The Carnitas meal I ordered was recommended and was cooked to perfection.  Lean pork, deep-fried.  Fresh pico de gallo.  Shredded lettuce.  The tiniest bit of queso on the beans.  Red chile seasoned rice.  Fresh.  Simple.  Well seasoned.

They had fish tacos on the menu.  Baja style, even!  And a dish with a mole sauce.  So I'm super excited about my next visit.  Can't wait to take Mike there.  (Can someone expidite us some Las Barcas Chips?)

Viva Mexico in WNC!

Ole's Guacamoles
100 S Ridgeway Rd
Black Mountain, NC 28711
(828) 669-0550