The Garlic Box is Canada’s leading premier company of gourmet garlic food products, made with select cold-climate garlic. The Garlic Box process more than 40,000 lbs. of fresh Ontario garlic each year. Innovative products offer choice, locally sourced ingredients, that will elevate humble foods to star status - every day. Ontario garlic is prized for its superior health benefits & flavor. http://www.thegarlicbox.com/
Garlic Mango Dressing from the Garlic Box
Premium mango puree and select, local Ontario garlic combines into a lush, smooth dressing perfectly balanced for spinach & fruit salad, finishing sauce for meats or BBQ fruit. A delicious binder for vegetables, meat & seafood stir-fries.
Aji (pronounced Ah-HEE) is the Latin American word for all hot peppers. Used for centuries as a condiment and digestive stimulant, it is believed to have healing powers. Ají is traditionally used in moderation with every meal - Ají is for Latin America what Ketchup is for North America. Simply mash fresh avocados, add Aji and stir until you have the most delicious, easiest, perfectly chunky guacamole. You will find plenty of ways to use Aji, you're going to need more!
Cooking with Saffron
Saffron, the yellow-orange stigmas from a small purple saffron crocus, is the world's most expensive spice. That's because each flower provides only 3 red stigmas. One ounce of saffron = approximately 14,000 of these tiny saffron threads. The tiny red threads of saffron must be handpicked from the centre of the crocus flower. Fortunately, a little bit of saffron goes a long way. In fact, too much saffron can ruin a dish with an overpowering, medicinal taste. Saffron needs moisture to release its flavor. The best way to extract flavor from saffron is to soak the threads in hot (not boiling) liquid for 5 to 20 minutes.
As the saffron soaks, you'll notice the distinctive aroma indicating that your saffron "tea" is ready.
* Turmeric may be substituted for the colour properties, not the flavour. * Don't use wooden utensils when mixing saffron. Wood utensils tend to absorb saffron easily. Since saffron is so expensive, you won't want to waste any of it.
This blend of award winning Earl Grey and Vanilla Bean cut into small pieces makes this a rich and creamy tea you'll adore. The perfect cup of tea begins with fresh and clean water. Bring your water to a full boil and remove from heat. Add tea, one level teaspoon per cup. Allow tea to steep 3 - 5 minutes and remove tealeaves. If you like a strong, pungent cup of tea add a bit more tea, you shouldn’t steep any longer than 5 to 6 minutes or you will likely have a bitter cup. We love cooking with tea almost as much as we enjoy sipping it!
Earl Grey Pots du Crème
"pot of custard", which also refers to the cute little porcelain cups in which the dessert is served
Preheat oven to 325 degrees. In a small saucepan, bring the cream, milk, and tea leaves just to a boil over medium heat. Turn off heat; let steep for 1 hour. In a medium bowl, whisk together the egg yolks, sugar, lemon zest & salt. Reheat infused cream over medium heat; slowly whisk into yolk mixture. Strain through a fine sieve into a bowl to extract as much liquid as possible without pressing on tea leaves. Discard leaves. Working close to the oven to minimize risk of spilling water, arrange four 6-ounce ovenproof cups in a baking pan large enough to hold the cups without touching one another. Pour boiling water into pan, being careful not to splash any inside cups, until water comes halfway up sides of the cups. Divide infused liquid among cups. Cover pan tightly with aluminum foil, poking a few holes to let steam escape. Bake until custards are set but still slightly wobbly in centers, about 30 minutes. Carefully remove baking pan from oven; remove foil. Transfer cups from the hot water to a wire rack; let cool about 30 minutes. Cover cups with plastic wrap; chill in the refrigerator until custards are firm, at least 2 hours.
