Cool Kids Cook Radio Show #47 Interview with Robin Reynolds of The Spice and Tea Exchange – Monday, August 5, 2013

Posted in: Cooking, Eliana, Eliana Cooks, Eliana Marisol, Food, Kid Chef, Kids, Recipe

Hey Young Chefs!

Robin Reynolds of The Spice and Tea Exchange New Orleans

Robin Reynolds of The Spice and Tea Exchange New Orleans

I interviewed Robin Reynolds of The Spice and Tea Exchange in New Orleans. The Spice & Tea Exchange of New Orleans is dedicated to bringing to market a huge selection of gourmet spices – everything from A to Z, from achiote to za-atar. They have a large assortment of chili powders, cheese powders, smoked powders, and more. “Freshness and variety” is their motto. The Spice and Tea Exchange hand-makes over 70 Custom Blends in the store for the ultimate in freshness. The owner, Robin Reynolds, is a north Louisiana native who wanted to open her store in her favorite city in the whole world and the mecca of good food… New Orleans. She graduated with a Bachelor of Arts in Speech/Theatre from Louisiana Tech University but has had food in her blood her whole life, most recently working as the Catering Director for Tulane University. Now, she has ventured out on her own to bring the good people of New Orleans the best quality spices and teas available at her store, The Spice and Tea Exchange.

“A Tisket A Tasket What’s Inside My Basket?”
Today’s secret ingredient is… Capers. Let’s talk about Capers. Here is my recipe for “Roasted Cauliflower with Capers.” This recipe is a family favorite. It’s one of the first dishes gone when we have a family meal. Mmmmm!

Roasted Cauliflower with Capers

Roasted Cauliflower with Capers

1 head cauliflower, chopped
2 tbsp. olive oil
1 tsp. garlic powder
1 tsp. salt
1 tsp. white pepper
1/4 c. Parmesan cheese, grated
1 tbsp. capers

Preheat oven to 400 degrees. Spread cauliflower in a baking sheet. Drizzle olive oil on cauliflower. Sprinkle garlic powder, salt, pepper, and Parmesan. Bake for 30 minutes or until roasted and tender. Place in a serving bowl and mix in capers. Serves 4.

“Kitchen Tips N Tools!”
Today’s kitchen tool is a.. “Blender.” Here is a recipe for an “Avocado Mask.” This is a fun and messy recipe for the girls in the family to make and put on their faces.

1/2 ripe avocado
1 tsp. honey
1 tsp. plain yogurt
2 cucumber slices (optional)

Place all ingredients in a blender and blend until creamy. Apply mixture to face with fingers. Lie down and place cucumbers on eyes. Relax, and leave mask and cucumbers on for 20 minutes. Wash off with warm water and a washcloth. Apply moisturizer and enjoy glowing skin.

“Spice Detective!”
Today we’re investigating… “Black Truffle Salt.” Here is a recipe for “Truffle Salt and Panko Crusted Pork Chops.”

Truffle Salt and Panko Crusted Pork Chops

Truffle Salt and Panko Crusted Pork Chops

Marinade Ingredients:
1 1/2 tbsp. miso
1 tbsp. rice vinegar
1 tbsp. sesame oil
6 thin cut, bone-in pork chops

Marinade Directions:
In a medium bowl, combine all ingredients thoroughly. Coat each pork chop with mixture and then dip in Panko breading.

Breading Ingredients:
2 c. Panko bread crumbs
1 c. Italian bread crumbs
1 tsp. black truffle salt
Olive oil spray

Preheat oven to 375 degrees. In a large bowl, combine all ingredients. Coat marinaded pork chops with bread crumbs on both sides. Place pork chops on a greased baking pan. Spray top of breading with olive oil spray. Bake for 30 minutes. Serves 6.

“Snacktivity Time”
It’s Snacktivity Time! Here, I give you fun easy breezy snack ideas. Today’s Snacktivity is… “Fruze Cubes.” Fruze is a combination of the words fruit, juice, and frozen. This is a great, cool, treat that’s perfect in the summer.

Favorite juice(s)
Ice cube tray

Pour one or two your favorite juices such as orange and pineapple into an ice cube tray. Freeze. Eat as is or pop into a glass of lemon lime soda.

“Creative Cuisine”
This is my recipe for “Roasted Basil and Lemon Chicken Drumsticks.”

Roasted Basil and Lemon Chicken Drumsticks

Roasted Basil and Lemon Chicken Drumsticks

2 c. basil
1/2 c. chicken stock
2 tbsp. fresh lemon juice
Zest of 1 lemon
1/4 c. plus 1 tbsp. olive oil, divided
1 tsp. salt
1 tsp. pepper
1 tbsp. garlic, minced
10 chicken drumsticks
20 basil leaves

Preheat oven to 400 degrees. Place 2 cups basil, chicken stock, lemon juice, lemon zest, 1/4 cup olive oil, salt, pepper, and garlic in blender and blend thoroughly. Insert two basil leaves under each drumstick skin. Place in casserole dish and pour basil sauce over drumsticks. Pour 1 tablespoon olive oil over exposed drumstick skins. Bake for 35-40 minutes. Serves 5-6.

Here’s another “Creative Cuisine” idea. Here’s a recipe for “Mashed Sweet Potatoes.”

Mashed Sweet Potatoes

Mashed Sweet Potatoes

4 large sweet potatoes, halved
1 tsp. nutmeg
1/2 tsp. lemongrass
1/4 tsp. salt
1 c. brown sugar

Fill a large pot 3/4 full with water. Place sweet potatoes in pot and bring to boil. Boil for 30 minutes. Peel skin off sweet potatoes. Place in large bowl. Mash sweet potatoes thoroughly. Mix in remaining ingredients. Serve with a dollop of mascarpone.

“Cookin’ Crafts!”
Here is a fun kitchen-related craft. Today’s cookin’ craft is how to make a “3-D Marshmallow and Linguine Structure.”

3-D Marshmallow and Linguine Structure

3-D Marshmallow and Linguine Structure

Small marshmallows
A handful of linguine, broken into three pieces

Step 1: Using the marshmallows as joints, poke linguine into each marshmallow.
Step 2: Build a foundation first, creating either a square, triangle, or hexagon at the bottom.
Step 3: Continue building the structure up by poking pieces of linguine into the marshmallows.
Step 4: Hold a contest and give everyone 15 minutes to build a structure. The tallest one wins.

That’s all for this week!

Bon Appetit, Kid Chef Eliana

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