We have some exciting news! In honor of our 4-year anniversary we have released 2 new flavors to the trial line at Pinch of Fancy. For those unaware of what the trial line is, it’s all the flavors that are only sold in the 2 oz pouches. All flavors start out in pouches as we test the market and see what flavors you want to see permanently part of the Pinch of Fancy line. Once a flavor becomes more of a demand, it moves over to the easier to use and store tins and shakers which are available at a number of local retailers and used by quite a few local eateries.
The first flavor we are introducing this year is Herbes de Provence. This blend originated in the southeastern region of France where herbs are plentiful and used daily and became popular in the 1970’s when Julia Child started teaching the world about French cuisine. There are quite a number of different versions of this blend, each slightly different than the next. Ours highlights peppery savory and delicate marjoram with a sweet undertone of fennel and a hint of lavender. This blend is perfect for a number of uses including marinades, soups, stews, roasted vegetables, meats, seafood and more. Pick up some today and try out this recipe for Braised Herby Chicken. This chicken dish is perfect for a Sunday afternoon family dinner. Don’t forget the bread, you don’t want all the delicious jus to go to waste.
Our second flavor we have released this year is a flavor that is near and dear to my heart. Cocula Valley Chili Rub is inspired by the flavors of the popular Mexican stew Birria which originated in Cocula, Jalisco Mexico. I am a huge fan of Birria. When I see it on a menu, I will order it every time. There is something about that unctuous slow cooked braised beef and jus that warms my soul and transports me to my mother’s table instantly. Not that my mother ever cooked anything with Mexican chilis, remember, she was Irish Catholic, but I do associate any heartwarming meal with those that I had at my childhood kitchen table.
The main flavor of this chili rub is created by a combination of dried Mexican chilis each with their own unique and interesting characteristics, a little smokey, a little spicy, and a ton of flavor. Combined with Ceylon cinnamon, what most refer to as “true” cinnamon, garlic, bay leaves, and a few other ingredients creating a mouth-watering flavor combination that I predict will become a go-to spice for a lot of people. This blend has a medium level of heat and can be used as a rub for meats and seafood as well as a seasoning for soups, stews, sauces, and chilis.
The first thing that was cooked in our house with this new blend was a beef and bean chili that my husband made. The flavors were incredible and it took all of my willpower not to eat the whole pot in one sitting. My husband’s only complaint was that chili should take hours to develop all of those delicious little nuances, not 20 minutes. I don’t see a problem with this. All that great flavor in minutes not hours. I reminded him that this is what Pinch of Fancy is all about. I do the work so you don’t have to. Pick up your own pouch of Cocula Valley Chili Rub and try out this recipe for Beef and Bean Chili.
I would love to hear feedback on any of the flavors that you have tried from Pinch of Fancy. Feel free to hit reply and tell me all about it. Help us get the word out about all of our delicious chef crafted flavors. Go to our website and post a review on your favorite blends.
Here to Inspire,
Kristin
P.S. Have you seen the new T-shirts and hoodies available through our shop? Now, you can support Pinch of Fancy while shining a light on local farmers and their tireless efforts to ensure we have sustainable, healthy, and nutritious food. Help spread the word and inspire change in our food system.
Logo designed by local artist Emely “Em” Varosky
