My friend Linda was visiting this week. We ventured to the west side of New York, Hell’s Kitchen area, to investigate La Boîte á Epice. La Boîte is the masterpiece of Chef Lior Lev Sercasz, a master spice blender, amongst other things. Linda shared an article with me that was recently published in the NYTimes about La Boîte and Lev. We were intrigued!
From the moment they buzzed us inside, the symphony of aromas engulfed us! Once I began sniffing the forty-two plus different blend combinations, many appealing to my senses, I had to get serious. I began eliminating the ones I didn’t think I’d use … no easy task since I hadn’t gone in with something specific in mind! If I wanted a spice blend for a Moroccan Lamb (#23 Tangier), or Indonesian Fish (#31 Penang), or grilling a Steak (#8 Smoked Salt and #7 Pierre Poivre), I could have honed right in and found what I wanted, but I was interested in what was offered … in the very general sense of the term!
The strawberries are so delicious right now.
During the colder months they look like strawberries … but that’s about it!! There’s no taste, no smell, sometimes no juice and usually an outrageous price!
But now, spring is here and the weather has warmed, all the fruits and vegetables are different: abundant, vibrantly colorful, delicious and full of aromas. Strawberries in their simplest form, washed, dried and eaten … yumm!
Lately I’ve been preparing a wonderfully easy, satisfying midday meal with them. I chop some berries up in a bowl, then macerate them using a wooden muddler, (more commonly used to break down mint and sugar in Mojitos!).