 |
|
Photo Credit: David Engelhardt for Find. Eat. Drink. |
Food and Wine has cited our friend and Spice Master Lior Lev Sercarz in it’s current master series feature: Lessons from Spice Whiz Lior Lev Sercarz. He has been featured in Bon Appetit, and on CBS Morning.
Saveur Magazine chose our Spice Master for the recent Saveur 100. Florence Fabricant of THE NEW YORK TIMES discovered his wonderful spice blends. Traveling and cooking around the world, chef Lior Lev Sercarz is inspired by his passion for spices and the stories they tell. Now you can travel the globe without leaving your kitchen with these magnificent spice blends.
We are excited to present his wonderful recipes, several created with Chef David Malbequi of Prima, formerly of La Silhouette, who has also cooked in New York’s Restaurant Daniel, BLT and the Standard Hotel.
Each perfectly balanced spice blend is a reflection of a place and a moment in time, using only the best spices, to obtain a fresh, aromatic and powerful palette of flavors. Use these unique flavor stories to transport you to exotic locales. Liven up a simple dish, from grilled meats to scrambled eggs or add complexity to your best soups and sauces. Like globe-trotting, the possibilities are endless. Read More »
  |
 |
Our own spice master Lior Lev Sercarz has been selected as one of Bon Appetit’s Top Tastemakers. His stunning and evocative spice blends are used by America’s top restaurants, from Le Bernardin in New York to Chicago’s Blackbird. Try his new Lula N.41, you’ll understand the power of his spice blends immediately.
Spice Master Lior on CBS Early Show with Katie
Recipes From Lior
Cherry Jubilee, Mishmish A La Mode
Add toasted chopped pistachios or crushed meringues pieces to the yogurt Mishmish blend to obtain a great crunchy texture.
Marrakesh Marinated Lamb Tenderloin Crostini
Use the same marinade for a rack of lamb or chicken for an entrée.
Butternut Squash & Vadouvan Soup
An Autumn staple with La Boite a Epices expertly crafted Spice and Herb Blends. Mediterranean fragrances will waft from your kitchen.
Roasted Turkey, Mousa Style
Thanksgiving is a special time of year, and the pressure is on the cook to make a memorable feast for family and friends.
“Ayala” Thanksgiving Stuffing
Try this simple and winning recipe featuring expertly crafted Spice and Herb Blends by La Boite a Epices.
Orecchiette Pasta, Pierre Poivre, Fresh Ricotta & Ramps
For a great entrée dish add a few fresh shrimp to the pan before adding the pasta and cook for about 3 minutes before continuing the rest of the recipe.
Marrakesh Marinated Lamb Tenderloin Crostini
Ingredients
4 tbs Marrakesh N.6 spice blend
1 tbs Izak N.37 Spice blend or Harissa
¾ cup Extra virgin olive oil
4 tbs Cilantro leaves – washed and chopped
2 cloves Garlic – peeled and finely chopped
1 tsp Turmeric powder
4 Lamb Tenderloin (boneless)
2 Meyer or regular lemon – juice only
1 tbs Mint- chopped
8 slices Toasted baguette
¼ cup Tomato chutney
Salt & Pepper
Preparation
In a bowl whisk together the Marrakesh spices, Izak blend, ½ cup of olive oil, cilantro, garlic and turmeric. Place the lamb tenderloin in a baking tray and cover with the marinade. Cover with plastic wrap and refrigerate for 6 hours.
Preheat a grill/griddle on the stove top. Remove the lamb tenderloin from the baking tray and season with salt and pepper. Grill the lamb on the griddle for about 1 minute on each side. Place the cooked lamb on a wire rack on top of a baking tray and let rest for about 3 minutes.
Spread each baguette slice with the tomato chutney. Cut the lamb tenderloin into ¼ inch slices and place each slice on the baguettes.
Drizzle the lamb with a little lemon juice, the remaining olive oil, and sprinkle with the chopped mint and serve.
Additional ideas:
Use the same marinade for a rack of lamb or chicken for an entrée.
Serves 4
More about Chef Lior
Saveur Magazine chose our Spice Master for the recent Saveur 100. Florence Fabricant of THE NEW YORK TIMES discovered his wonderful spice blends. Traveling and cooking around the world, chef Lior Lev Sercarz is inspired by his passion for spices and the stories they tell. Now you can travel the globe without leaving your kitchen with these magnificent spice blends.
Each perfectly balanced blend is a reflection of a place and a moment in time, using only the best spices, to obtain a fresh, aromatic and powerful palette of flavors. Use these unique flavor stories to transport you to exotic locales. Liven up a simple dish, from grilled meats to scrambled eggs or add complexity to your best soups and sauces. Like globe-trotting, the possibilities are endless.
