tag:blogger.com,1999:blog-17627317150647591882024-03-13T11:59:47.927-07:00The D. P. Chutney CollectiveDRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comBlogger130125tag:blogger.com,1999:blog-1762731715064759188.post-78215044741353571862013-04-12T13:46:00.001-07:002013-04-12T13:46:27.162-07:00Join The DP Chutney Collective at Our Next Event!<div class="separator" style="clear: both; text-align: center;">
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<br />DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-34213432924443681922012-07-10T15:08:00.000-07:002012-07-10T15:08:13.056-07:00Two of Summer's Favorites Are Back<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">Now Available and crafted from local farms and orchards, <b>Middle Eastern Zucchini Relish</b> and <b>Plum</b> <b>Ketchup </b>are making a triumphant return to summer shelves and pantries. Below, our original descriptions posted in 2010. Hey, they're both as delicious as ever so we saw no reason to change! </span></div>
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<span style="font-size: small;">(Note: this year's batch of zucchini relish is made from both yellow <i>and </i>green squash, courtesy of Goshen, NY's<i><b> J Glebocki Farms.)</b></i></span></div>
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<span style="font-size: small;"><span style="font-weight: bold;"> MIDDLE EASTERN ZUCCHINI RELISH</span></span><br /><span style="font-size: small;"><br />Based upon a treasured family recipe from a Madison, WI home gardener friend of the <span style="font-weight: bold;">Collective</span>, our <span style="font-weight: bold;">Middle Eastern Zucchini Relish</span>
draws inspiration from the exotic desert spice - sumac. (No, not the
poisonous variety!) Used everywhere from Turkey to Iran (and pretty much
nowhere else) sumac is harvested and produced from dried red berries of
the plant itself and lends a tangy, vaguely citrus note and rich purple
shade to many Mid-East dishes.<br /><br />We've
liberally added the intriguing spice to fresh zucchini and organic Roma
tomatoes, along with nutmeg, cloves, chili flakes, fresh green chilies
and onions, to bring you a deep fuchsia relish fit for a sultan. A great
addition to stews and sauces, this relish happily garnishes all grilled
and roasted meats and veggies. Try it with sliced turkey or provolone
cheese and lettuce in your next awe-inspiring wrap sandwich and watch
your co-workers swoon at lunchtime.</span></div>
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<span style="font-size: small;"><b> PLUM KETCHUP</b></span></div>
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<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">Did you know the original ketchup
recipe had a centuries-old Chinese pedigree and was blended from various
varieties of pickled fish? British sailors in the 18th century brought
this unique (and we imagine rather smelly) concoction home to the U.K.
and eventually re-gifted it to the West as a tomato-based, sweet and
tangy condiment. <br /><br />Historical
research reveals more than a dozen variations popular in Colonial
America, including Green Tomato, Mushroom and Green Pepper ketchups. The
<span style="font-weight: bold;">Collective </span>merged these bold
examples with a new take on the perennial throwaway Chinese take-out
packet of syrupy, bland "Duck Sauce" and ended up with <span style="font-weight: bold;">Plum Ketchup</span>. <br /><br />Sweet,
slighty tart and spiced with nutmeg, cloves, garlic and malt vinegar,
this is the ultimate French fry accessory, and equally luscious on beef
or soy dogs, hamburgers and their veggie counterparts. But <span style="font-weight: bold;">Plum Ketchup</span>
is a bit too fancy to be confined to "everyday use" and should also be
basted on turkeys and roast chickens or spoon-brushed across plates
(drizzling is too 80s, too Patrick Batemen, no?) as a "chef's sauce".</span></span><span style="font-family: verdana;"><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"> </span></span></span>DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-18334237266887999602012-05-02T12:29:00.000-07:002012-05-02T12:31:32.091-07:00<div style="text-align: center;">
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<a href="http://4.bp.blogspot.com/-GpUJKP1aHCw/T6GKzI4JGnI/AAAAAAAAK7Y/vkakNnmcYHc/s1600/Kate+fanfare.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="http://4.bp.blogspot.com/-GpUJKP1aHCw/T6GKzI4JGnI/AAAAAAAAK7Y/vkakNnmcYHc/s400/Kate+fanfare.JPG" width="400" /></a></div>
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<span style="font-size: large;"><b>Announcing: Spring/Summer 2012 Product List</b></span></div>
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<b>Currently Available:</b></div>
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Sweet Tomato Chutney with Black Mustard Seeds</div>
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Pear Cardamom Chutney</div>
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Curried Peach Chutney</div>
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Gingered Raisin Chutney (4 oz. only)</div>
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Shropshire Apple Chutney</div>
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Apricot and Red Pepper Chutney</div>
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Spice Route Citrus Chutney</div>
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Tomatillo Conserves</div>
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Black Tea Pickled Dried Plums</div>
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Mostarda di Frutteto</div>
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Hot Pear Mostarda</div>
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<b>Available June 2012:</b></div>
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Strawberry and Coriander Ketchup</div>
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Plum Ketchup</div>
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<b>Available July 2012:</b></div>
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Green Tomato and Horseradish Chutney</div>
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Sweet Green Tomato Pickles</div>
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Spiced and Pickled Cantaloupe</div>
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<b>Limited Special Edition Seasonal Products:</b></div>
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<b>(please contact us for availability)</b></div>
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Triple Berry and Bermuda Onion Chutney</div>
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Zesty Bell Pepper Ketchup</div>
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Earl Grey Plum Chutney</div>
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Fiery Carrot Chutney with Nigella Seeds </div>
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Middle Eastern Zucchini Relish</div>
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Punjab Corn Relish</div>
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<br />DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-15953127402899552712012-04-13T12:05:00.003-07:002012-04-13T12:05:56.970-07:00We'll Be There, Sampling Mostarda and Chutneys!!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jpVdzJch2hY/T4h47hCrRNI/AAAAAAAAK14/X1Rg6Gsg8t8/s1600/mustard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-jpVdzJch2hY/T4h47hCrRNI/AAAAAAAAK14/X1Rg6Gsg8t8/s640/mustard.jpg" width="412" /></a></div>DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-36381141800130191892012-01-23T13:39:00.000-08:002012-01-30T13:47:51.339-08:00Happy New Year!!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-nXqmoTdteOI/Tx3TW8Gm0GI/AAAAAAAAKl0/yrtbPJBGojg/s1600/empirestatenewyearchinese.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="188" src="http://1.bp.blogspot.com/-nXqmoTdteOI/Tx3TW8Gm0GI/AAAAAAAAKl0/yrtbPJBGojg/s400/empirestatenewyearchinese.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Empire State Building celebrates the Year of the Dragon with red and yellow lights.</td></tr>
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The <b>DP Chutney Collective </b>is thrilled to ring in the Year of the Dragon, especially given its iconic status as our signature logo! We're sure this Chinese lunar new year will usher in a variety of tasty surprises to our loyal (and new) fans. Look for debut products, holiday-themed special creations and lots more in the upcoming weeks.DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-50809189072744732122012-01-18T11:45:00.000-08:002012-01-18T11:45:12.444-08:00Coming Soon to a Store (or Website) Near You<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JDtYM1qA6xY/TxchC_n6b9I/AAAAAAAAKlY/O8KTLPzzBEQ/s1600/mostarda2+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="328" src="http://3.bp.blogspot.com/-JDtYM1qA6xY/TxchC_n6b9I/AAAAAAAAKlY/O8KTLPzzBEQ/s400/mostarda2+copy.jpg" width="400" /></a></div>DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-45111423464401036842012-01-14T10:51:00.000-08:002012-01-14T10:51:27.853-08:00Mostarda di Cripplebush<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4LILPoPPveM/TxHILAvBhQI/AAAAAAAAKkA/NAuJJgTWpss/s1600/brooklynmap2+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-4LILPoPPveM/TxHILAvBhQI/AAAAAAAAKkA/NAuJJgTWpss/s400/brooklynmap2+copy.jpg" width="328" /></a></div><br />
Excuse us for having too much fun with the posting title. At <b>The DP Chutney Collective</b> we're not only food fanatics but also history nerds, and the unfortunately monikered Cripplebush happens to be the original Dutch name of Williamsburg, Brooklyn circa mid-17th century. Who knew? Verbal gymnastic fun and puns aside, our newest products are based on the classic sweet and piquant Italian condiment best known as <i>Mostarda di</i> <i>Cremona </i>(the town from which it hails), or lightly brined fruits preserved in a mustard-flavored syrup. Variations abound across Italy and <b>The Collective's</b> interpretations actually resemble more the jammier concoctions of <i>mostarda di Veneto</i>. When we're really lazy we skip the wordy explanation and just call it Italian Chutney!<br />
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Our <b><i>Mostarda di Frutteto</i></b> ("orchard" to the rest of us) begins with apples, onions and selected dried fruits being soaked briefly in dry white wine.A hand-crafted <b>DP Chutney</b> top-secret mustard syrup of sugar, vinegar, mustard seeds and powder and the highest quality Dijon mustard is then simmered with the macerated fruits, seasoned with appropriate spices and carefully canned in <b>The Collective</b> kitchens.<br />
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Traditionally <i>mostarda </i>accompanies cheese platters, charcuterie spreads, pates and terrines of all sorts and most classically <i>bollito misto</i>, the Northern Italian "boiled dinner" feast of seven meats and seven veggies. We also think a tablespoon makes a terrific sandwich spread and our vegetarian friends love it atop soy dogs and meatless burgers!<br />
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Debuting very shortly is also <b>The Collective's <i>Hot Pear Mostarda</i></b>. Please note our <i>mostardas </i>should be refrigerated after opening but are best served at or just below room temperature.DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-34819256619005211292011-12-08T11:35:00.000-08:002011-12-08T11:35:09.372-08:00Chutney Makes Great Gifts!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IgfxFJDzssE/TuERXpeuyyI/AAAAAAAAKcI/2YaHZkoV394/s1600/loreley_xmasparty_1287x1729.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-IgfxFJDzssE/TuERXpeuyyI/AAAAAAAAKcI/2YaHZkoV394/s640/loreley_xmasparty_1287x1729.jpg" width="476" /></a></div>DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-25205008611579204432011-11-30T09:36:00.000-08:002011-11-30T12:45:08.857-08:00Tamarind Chutney Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fsC86MVVdt8/TtaVyHJceUI/AAAAAAAAKbg/EoncgaKiGxo/s1600/sweet-tamarind-pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-fsC86MVVdt8/TtaVyHJceUI/AAAAAAAAKbg/EoncgaKiGxo/s400/sweet-tamarind-pic.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><b><br />
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<b>The DP Chutney Collective</b> loves teaching classes at <b><a href="http://brooklynbrainery.com/" target="_blank">Brooklyn Brainery</a></b>. Click <a href="http://brooklynbrainery.com/blog/165-Let-s-Make-Tamarind-Chutney" target="_blank">here </a>for an exclusive recipe from our November course, <i>From Achar to Raita: Indian Condiments</i>. And sign up for a class soon!DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-35443212281435487742011-11-29T10:53:00.000-08:002011-11-30T09:37:48.574-08:00DP Chutney, Cheese, Crackers and a Gorgeous Natural Slate Board!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vNfHJ0cLMvk/TtUp81kMe-I/AAAAAAAAKbQ/0Oh83PKf1MU/s1600/pantry-collective-001-01_large.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://2.bp.blogspot.com/-vNfHJ0cLMvk/TtUp81kMe-I/AAAAAAAAKbQ/0Oh83PKf1MU/s400/pantry-collective-001-01_large.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Endear yourselves to friends forever and order your <b><a href="http://www.brooklynslate.com/">Brooklyn Slate Company</a> </b>gift baskets <b><a href="http://www.brooklynslate.com/collections/related-goods/products/pantry-collective-no-001">here</a></b>.</div>DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-6373999044776900532011-11-29T10:49:00.000-08:002011-11-29T10:49:17.404-08:00SEASON'S GREETINGS<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9TUcB13Z8zY/TtUpA7KzeGI/AAAAAAAAKbI/JorE08frcao/s1600/winter-wallpaper-024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-9TUcB13Z8zY/TtUpA7KzeGI/AAAAAAAAKbI/JorE08frcao/s400/winter-wallpaper-024.jpg" width="400" /></a></div><br />
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Tis' 'the season for chutneys! For glazing holiday hams and birds with <i>Curried Peach Chutney</i>. For dolloping <i>Shropshire Apple Chutney</i> atop crisp latkes. For embellishing cheese platters with our smoky and sweet <i>Black</i> <i>Tea Pickled Dried Plums</i> or <i>Winter Spiced Orange Slices in Bay Leaf Syrup</i>. For livening up leftovers with <i>Pear Cardamom Chutney</i>. For wowing guests with seasonal condiments like <i>Cranberry and Green Chile</i> <i>Chutney</i>. And those are just a few ideas off the top of our condiment-crazed heads! Happy Holidays everyone!DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-78518409184926577312011-10-31T10:43:00.000-07:002011-10-31T10:43:26.068-07:00Happy Halloween 2011<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TdY1LNTU2YM/Tq7eAdGK8gI/AAAAAAAAKMM/pB3gmuZbodc/s1600/Have-A-Bewitched-2008-Halloween-bewitched-2705611-542-696.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-TdY1LNTU2YM/Tq7eAdGK8gI/AAAAAAAAKMM/pB3gmuZbodc/s640/Have-A-Bewitched-2008-Halloween-bewitched-2705611-542-696.jpg" width="498" /></a></div><div style="color: black; text-align: center;"><b>xoxo,</b></div><div style="text-align: center;"><b style="color: orange;">The DP Chutney Collective</b></div>DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-43839952799567117012011-10-27T12:42:00.000-07:002011-10-27T12:42:24.417-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-UMvbtuilbL0/Tqmu5eOkryI/AAAAAAAAKKM/JmoXwusbFEg/s1600/teenage_boy_eating_an_apple_x4ga9-2700+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://2.bp.blogspot.com/-UMvbtuilbL0/Tqmu5eOkryI/AAAAAAAAKKM/JmoXwusbFEg/s400/teenage_boy_eating_an_apple_x4ga9-2700+copy.jpg" width="400" /></a></div>Nothing screams Fall as loudly as deliveries of New York State apples. <b>The Collective</b> is combining the best and freshest varieties (Macoun, Empire, Gala and more) from Hudson Valley orchards like <i>Dressel Farms</i> and <i>Goold Orchards</i> with Ulster County sweet onions and our trademark spices (mustard seeds, ginger, cayenne pepper and a few secret ingredients) for the seasonal delight known as <i>Shropshire Apple Chutney</i>. Grab a jar at a local retailer or order online now. And just <i>try </i>having a plain old grilled cheese without <b>DP</b> <b>Collective</b> chutney ever again!DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-40771406192157137692011-10-27T12:05:00.000-07:002011-10-27T12:05:49.585-07:00Thanks to Everyone Who Tasted, Bought and Loved our Chutneys at CARVE for Farms<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-B_pVblSnG6Q/TqmrcA1Z6bI/AAAAAAAAKJ8/PQYtenS34hs/s1600/carve.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-B_pVblSnG6Q/TqmrcA1Z6bI/AAAAAAAAKJ8/PQYtenS34hs/s400/carve.jpg" width="307" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bv1eveuHgJ4/TqmrdXfJPEI/AAAAAAAAKKE/YhDhhhKgY7A/s1600/carve2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-bv1eveuHgJ4/TqmrdXfJPEI/AAAAAAAAKKE/YhDhhhKgY7A/s400/carve2.jpg" width="400" /></a></div>DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-22019106876408365502011-10-27T10:47:00.000-07:002011-10-27T10:47:36.509-07:00Only 3 Spots Left in Our Indian Condiments Class<section id="signup"> <div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-EIZUOjfCybk/TqmZG3QorRI/AAAAAAAAKJ0/bUEHz0qfmzc/s1600/condiments.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-EIZUOjfCybk/TqmZG3QorRI/AAAAAAAAKJ0/bUEHz0qfmzc/s400/condiments.jpg" width="400" /></a></div><div class="price"><br />
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</div><div class="price"><a href="http://www.brooklynbrainery.com/courses/218-indian-condiments">Description below from Brooklyn Brainery </a></div><div class="price"><br />
</div><div class="price">$35</div><div class="meeting"> <span class="">Two Thursdays, November 3 + 10, 6:30-8pm</span> </div></section> <section id="description"> During this two-part class we'll delve taste buds first into the wide world of <strong>Indian condiments</strong>. These sauces and side dishes are considered indispensable at the Subcontinental dinner table - and will soon be on your own as well!<br />
Part 1 will concentrate on <strong>achars (Indian fermented pickles</strong>) and the "Big Three" of all curry houses - <strong>fiery onion relish, tamarind chutney and fresh mint chutney</strong>.<br />
The second night we'll learn all about<strong> yogurt condiments</strong> including various <strong>raitas, pachadis</strong> and even <strong>cooked yogurt sauces</strong>, as well as Indian <strong>hot sauces and "dry" chutneys</strong> (ground roasted nuts and spices).<br />
Over both evenings <strong>menu suggestions, recipe adaptations</strong> and methods of <strong>incorporating</strong> these exotic sides into Western meals will be addressed.<br />
</section>DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-54188981386247573832011-10-23T08:46:00.000-07:002011-10-25T16:36:31.057-07:00Shop Online for DP Collective Chutneys at Samplrs!<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-5uce3iaVRXU/TqQ2uvYvT9I/AAAAAAAAKJs/R0Y3mhq6PXk/s1600/slideshow1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400px" src="http://4.bp.blogspot.com/-5uce3iaVRXU/TqQ2uvYvT9I/AAAAAAAAKJs/R0Y3mhq6PXk/s400/slideshow1.jpg" width="376px" /></a></div><div style="text-align: center;"><b><a href="http://www.samplrs.com/collections/dp-chutney-collective">SAMPLRS Online Market Place</a></b></div>DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-70369446037554957712011-10-10T09:32:00.000-07:002011-10-10T10:08:43.572-07:00The Pears Have Arrived<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-EX-YqhfCjao/TpMYNlMoJ6I/AAAAAAAAKFk/9nyydWSuGeQ/s1600/pears.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="http://2.bp.blogspot.com/-EX-YqhfCjao/TpMYNlMoJ6I/AAAAAAAAKFk/9nyydWSuGeQ/s400/pears.jpg" width="400" /></a></div><br />
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<b>The DP Chutney Collective</b> has our hands full. With the season's first Hudson Valley-harvested pears . . . Anjou, Bosc and Bartlett, all making their way into the definitive autumnal treat, <i>Pear Cardamom Chutney</i>! We slowly stew the fruits with sweet onions from Ulster County, NY, dried red chilies, shaved ginger root, brown sugar, cider vinegar and green and white cardamom pods before packing into <b>DP Chutney</b> jars headed to your home pantries.<br />
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Make Fall dinners memorable beyond the main course with a dessert of quality blue cheese, whole wheat crsipbreads and <i>Pear Cardamom Chutney</i>. Some of <b>The Collective's</b> favorite blue-veined fromage at the moment include <a href="http://www.sproutcreekfarm.org/">Sprout Creek Farms'</a> <i>Camus</i>, <a href="http://pointreyescheese.com/">Point Reyes <i>Original Blue</i></a> and <i><a href="http://www.berkshireblue.com/">Berkshire Blue</a></i>.<br />
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Carnivores will love a tablespoon with roasted pork, or stirred into a Catalan-style beef stew, along with chopped, roasted chestnuts, during the final 15 minutes of cooking. A dollop atop potato or cheese perogies is a real treat for non-meat eaters (with or without sour cream on the side).<br />
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Foodies should immediately head to Westchester's destination dining spot<a href="http://www.chappaqualocal.com/"> Local Organic Bites and Ice Cream</a>, where <i>Pear Cardamom Chutney</i> can be found on the new Fall menu!DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-36396195314235430292011-10-03T10:26:00.000-07:002011-10-10T07:03:47.826-07:00DP Chutneys at CARVE! October 23<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TidRasr_dgo/TpL7NyHaUiI/AAAAAAAAKFA/SKyEALKc_Ak/s1600/CARVE-FOR-FARMS%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-TidRasr_dgo/TpL7NyHaUiI/AAAAAAAAKFA/SKyEALKc_Ak/s640/CARVE-FOR-FARMS%255B1%255D.JPG" width="414" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
A great cause, such as providing much-needed funds to local farmers hit hard by Irene's devastation, is the best excuse to get out of the house on a Sunday. Stop by after brunch and grab a jar of chutney for dinner later. We'll be there!DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-19301909352025326092011-09-28T15:35:00.000-07:002011-09-28T15:35:07.527-07:00Shana Tova!<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kWn49Ma3xD0/ToOgy6UT3uI/AAAAAAAAKCo/O0TK0xVY6fA/s1600/shanatova2007xk7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-kWn49Ma3xD0/ToOgy6UT3uI/AAAAAAAAKCo/O0TK0xVY6fA/s400/shanatova2007xk7.jpg" width="295" /></a></div><br />
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<div style="text-align: center;"><b>BAKED BEANS WITH SHROPSHIRE APPLE CHUTNEY</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>Apples and honey are ubiquitous at Rosh Hashanah feasts and often eaten in the hope that the New Year ahead will be even sweeter than the previous one. Adding <b>The Collective's</b> </i>Shropshire Apple Chutney <i>to these wonderfully homey baked beans guarantees at least the first couple of days will be good ones (if you have any leftovers). The recipe below can feed up to 18 as a side dish but can be halved quite easily.</i></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"></div><div> </div><ul style="text-align: center;"><li>1 medium onion, cut into small dice</li>
<li>1/2 medium green pepper, cut into small dice</li>
<li>3 large cans small white (i.e. Navy) beans</li>
<li>3/4 cup Shropshire Apple Chutney </li>
<li>1/4 cup honey </li>
<li>1/4 cup distilled or cider vinegar</li>
<li>2 teaspoons dry mustard or 2 tablespoons Dijon</li>
<li>Salt and Black Pepper to taste </li>
</ul><div style="text-align: center;"> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Adjust oven rack to lower-middle position and heat oven to 325 degrees. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Fry onions and peppers in a very large skillet with a couple of tablespoons of olive oil and sauté until tender, about 5 minutes. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.</div>DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-13916688651032707952011-09-23T17:34:00.000-07:002011-09-23T17:34:28.172-07:00Spicing Up Oktoberfest (i.e. National Marlene Dietrich Month)<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YapnOLW6w_0/Tn0jOaTwF3I/AAAAAAAAKCk/EkfF9tUfbiQ/s1600/dietrich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-YapnOLW6w_0/Tn0jOaTwF3I/AAAAAAAAKCk/EkfF9tUfbiQ/s640/dietrich.jpg" width="507" /></a></div><br />
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Autumn is eagerly awaited each year by the crisp weather-loving, hearty food enthusiasts here at <b>The DP</b> <b>Chutney Collective</b>. We need at least three Fall celebrations, so in addition to Halloween and Thanksgiving, Oktoberfest is an early justification for plenty of dark, rich beers and the densely delicious meals that best accompany them. Not to mention rainy evenings in front of Dietrich/Von Sternberg movies, kitted out with warm German soft pretzels and chutney dunking sauces. Below are a few ideas for incorporating <b>DP Collective</b> chutneys in a range of dishes typically served at Oktoberfest gatherings.<br />
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<b>OBATZTER (German Beer Cheese Spread)</b><br />
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<i>Especially addictive when brightened with zesty </i>Curried Peach Chutney<i> and served with brown bread and dark stout. Try it with brown rice crackers and ice-cold vodka for a wheat-free alternative. </i><br />
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<ul><li>Camembert or a similar cheese, cut into small pieces -- 16 ounces</li>
<li>Butter, softened -- 3 tablespoons</li>
<li>Red onion, minced -- 1</li>
<li>German ale (optional) -- 1/4 to 1/3 cup</li>
<li><b>The DP Chutney Collective's </b><i>Curried Peach Chutney</i> -- 2-3 tablespoons </li>
<li>Sweet Paprika -- 2 teaspoons</li>
<li>Caraway Seeds, lightly crushed -- 1 teaspoon</li>
<li>White pepper -- 1 teaspoon</li>
</ul><ol><li>Place all of the ingredients together in a large bowl and mash together with a large fork or potato masher until smooth and fluffy. Alternatively, you can pulse all of the ingredients in a food processor. Adjust seasoning to taste.</li>
<li>Place the cheese spread in a bowl. Garnish with more minced red onion, chopped chives or sliced radishes if you like. </li>
</ol><br />
<b>SPAETZLE GRATIN</b><br />
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<i>Discovering how easily this impressive hybrid of pasta and dumplings is to prepare almost guarantees </i>spaetzle <i>a new place in your kitchen repertoire. Our </i>Juniper Berry Chutney<i> used here also makes an excellent and unique condiment when spooned over slices of</i> Schweinebraten<i>, or German roast pork.</i><br />
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<ul><li>Flour --3 cups</li>
<li>Salt -- 1 teaspoon</li>
<li>White pepper -- 1/2 teaspoon</li>
<li>Nutmeg (optional) -- 1/2 teaspoon</li>
<li>Eggs, beaten -- 3-4</li>
<li>Water or milk -- 1 cup</li>
</ul><ol><li>Sift the flour, salt, pepper and optional nutmeg together in a large bowl. In a smaller bowl beat together the eggs and milk or water. Mix the egg mixture into the dry ingredients and beat well with a fork or whisk until smooth. Add a little more liquid or flour as needed to get a thick and elastic yet pourable consistency.</li>
<li>Bring a large pot of salted water to a boil. Working in batches of 1 to 1 1/2 cups at a time, pour the batter through a sieve or colander with large holes (about 1/8-1/4 inch) so small bits drop off into the boiling water. Let cook for about 1 minute, or until the spätzle noodles float to the top. Remove with a slotted spoon to another bowl. Continue with the remaining batter until it is all used up.</li>
<li> Layer spätzle with shredded Emmenthaler cheese and generous drizzles of <i>Juniper Berry Chutney</i> in a greased casserole dish. Bake at 350˚F until the cheese is melted, 15-20 minutes. Optionally, top with onions browned in butter, sprinkle with chopped parsley and serve. This is a nice touch if serving as a vegetarian entree.</li>
</ol><br />
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<b> WIENER BACKHENDL (Austrian breaded and fried chicken)</b><br />
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<i> An Oktoberfest favorite in Munich, Austrian breaded, fried chicken is typically served with potato salad, lemon wedges and a few tossed greens. <b>The Collective</b> prefers it with mashed potatoes, a parsley salad dressed with lemon vinaigrette and plenty of </i>Green Tomato and Horseradish, Spice Route Citrus<i> and </i>Gingered Raisin<i> chutneys for dipping and dolloping. Consider these seriously improved McNuggets. </i><br />
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<ul><li>Boneless Chicken Breasts or Thighs, cut into serving pieces -- about 3 pounds</li>
<li>Lemon juice -- 2 tablespoons</li>
<li>Salt and pepper -- to season</li>
<li>Flour -- 1 cup</li>
<li>Eggs, beaten with a little water -- 2</li>
<li>Breadcrumbs -- 1 1/2 cups</li>
<li>Oil for deep frying</li>
<li><b>DP Collective</b> chutneys for serving </li>
</ul><br />
<ol><li>Toss the chicken in a large bowl with the lemon juice, salt and pepper. Set aside to marinate for at least 30 minutes.</li>
<li>Put the flour in one bowl, the eggs in another bowl and the breadcrumbs in a third bowl. One at a time, dip the chicken pieces first in the flour, then in the egg, and finally in the breadcrumbs to coat. Set the breaded chicken pieces on a baking sheet to let the coating set.</li>
<li>Heat the oil to 370°F. Deep fry the chicken pieces for 10 minutes, or until lightly browned. Reduce heat to low and continue to cook for another 20 minutes, turning often. Drain on paper towels and serve hot with chutneys in side dishes.</li>
</ol>DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-88405321102871990522011-09-19T16:41:00.000-07:002011-09-19T16:41:41.026-07:00Learn How To Make Chutney and Feed Hungry New Yorkers<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bE6gvNADLj8/TnfTB7KKpGI/AAAAAAAAKBA/4O6bXYug1Y0/s1600/Enter-for-a-Chance-to-Wine-a-Trip-to-the-Food-Network-NYC-Wine-amp-Food-Festival.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="110" src="http://2.bp.blogspot.com/-bE6gvNADLj8/TnfTB7KKpGI/AAAAAAAAKBA/4O6bXYug1Y0/s320/Enter-for-a-Chance-to-Wine-a-Trip-to-the-Food-Network-NYC-Wine-amp-Food-Festival.jpg" width="320" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: center;"><b>Food Network's NYC Wine and Food Festival</b></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">More than 200 items are up for bid at the<a href="http://www.biddingforgood.com/auction/AuctionHome.action?vhost=nycwffauction"> New York City Wine & Food Festival Online Auction</a>. <b> The DP Chutney Collective</b> has donated an In-Home Cooking Class for up to 6 Friends + spicy swag bags to help fight hunger. Bid now and bid big! </div>DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-14237962005363362902011-08-18T08:19:00.000-07:002011-08-18T08:19:30.404-07:00The Collective Brings Our Chutneys to the Finger Lakes' 2011 Riesling Festival<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Or1mqpncEik/Tk0tWSVMOTI/AAAAAAAAJ-A/gaeOy7onspI/s1600/riesling3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="http://4.bp.blogspot.com/-Or1mqpncEik/Tk0tWSVMOTI/AAAAAAAAJ-A/gaeOy7onspI/s400/riesling3.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bCH2gAyBBuk/Tk0tXxZ5D6I/AAAAAAAAJ-E/wXgj64BQyGo/s1600/riesling2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="http://2.bp.blogspot.com/-bCH2gAyBBuk/Tk0tXxZ5D6I/AAAAAAAAJ-E/wXgj64BQyGo/s400/riesling2.jpg" width="400" /></a></div><br />
DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-44644920874941296342011-07-30T18:00:00.000-07:002011-07-30T18:00:13.511-07:00Restaurant Girl Loves Our Chutneys<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-i8FKt5Das_g/TjSo9QxreYI/AAAAAAAAJ8E/AueM0xIolsc/s1600/restaurantgirl.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="http://3.bp.blogspot.com/-i8FKt5Das_g/TjSo9QxreYI/AAAAAAAAJ8E/AueM0xIolsc/s400/restaurantgirl.png" width="400" /></a></div><br />
<b>The Collective</b> is thrilled to be honored by <a href="http://www.restaurantgirl.com/aboutus.html">Restaurant Girl</a> (a/k/a/ author and food guru Danyelle Freeman) as among New York's best pickled products! Chutney <i>is </i>sort of a pickle, as <a href="http://www.restaurantgirl.com/aboutus.html">RG</a> explains in the <i>Best Of</i> article found <a href="http://www.restaurantgirl.com/best_of/thankfully_pickles_arent_seaso.html">here</a>.DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-27203141450519763962011-07-20T18:10:00.000-07:002011-07-20T18:11:33.405-07:00Brave the Heat and Be Rewarded with Corn Chutney<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-wTZ1DqYa-VE/Tid8mOUW9RI/AAAAAAAAJ5k/OVrgFbFNwoA/s1600/greenmarket1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-wTZ1DqYa-VE/Tid8mOUW9RI/AAAAAAAAJ5k/OVrgFbFNwoA/s400/greenmarket1.jpg" width="400" /></a></div><br />
Please stop by to say Hi this Saturday at the <a href="http://www.grownyc.org/greenpointgreenmarket">McCarren Park (Greenpoint-Williamsburg) Green Market</a> from 11AM till 1PM. <b>The Collective</b> may be dewy in the 100-degree weather but we promise we'll be smiling through a one-day only demo of one of Summer's biggest hits, our spicy and sweet <i>Punjab Corn Chutney</i>. Free samples for all!DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comtag:blogger.com,1999:blog-1762731715064759188.post-56821807930308733432011-07-20T09:16:00.000-07:002011-07-20T09:16:52.071-07:00Bust Magazine Cooks Chutney With the The Collective<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-5mw5tFG_A8k/Tib_Z8tsc6I/AAAAAAAAJ5c/Bn4-WF7uXOk/s1600/chutneypot.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-5mw5tFG_A8k/Tib_Z8tsc6I/AAAAAAAAJ5c/Bn4-WF7uXOk/s400/chutneypot.JPG" width="400" /></a></div><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Click <a href="http://www.bust.com/blog/2011/07/19/can-i-can-learning-how-to-make-chutney-and-figuring-out-exactly-what-it-is.html">here </a>to read about our recent canning and cooking adventures with Grace Evans of <a href="http://www.bust.com/">Bust</a> magazine.</span></span>DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com