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Spice of the Month

Thai Lime Gimlet ft. September's Spice of the Month

September 20, 2018

Thai Lime Leaves is September's SPICE OF THE MONTH! 

Thai Lime Leaves are probably one of the most aromatic of all herbs and a wonderful addition to many Thai and Southeast-Asian soups, curries, and stir-fries. Kaffir lime leaves can be purchased fresh, frozen or dried or sometimes in a paste.

We Heart Kaffir Lime Leaves | Spice of the Month | Well Seasoned, a gourmet food store

Thai Lime Gimlet

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • 2 ½ ounces Thai-lime-infused gin, (recipe below)
  • 1 ounce fresh lime juice
  • ¾ ounce agave syrup
  • Thai lime leaves
Instructions:
  • Thai-lime-infused gin: Bruise 24 fresh Thai lime leaves between palms, bring to a boil with 8 oz. gin, remove from heat & cool to room temperature, discard leaves, and strain back into bottle of gin
  1. In a shaker, combine Thai-lime-infused gin, fresh lime juice, and agave nectar. Shake vigorously with ice for 7 or 8 seconds, strain into a cocktail glass, and garnish with a Thai lime leaf.

Kaffir Lime Panna Cotta ft. September's Spice of the Month

September 13, 2018

Thai Lime Leaves is September's SPICE OF THE MONTH! 

Thai Lime Leaves are probably one of the most aromatic of all herbs and a wonderful addition to many Thai and Southeast-Asian soups, curries, and stir-fries. Thai lime leaves can be purchased fresh, frozen or dried or sometimes in a paste.

We Heart Kaffir Lime Leaves | Spice of the Month | Well Seasoned, a gourmet food store

Thai Lime Panna Cotta

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients for Panna Cotta

  • 500ml (2 cups) coconut cream (not milk)
  • 1 ½ cups whipping cream
  • ¼ cup granulated sugar
  • 8 Thai lime leaves, thinly sliced
  • 3 x 2g leaves gold-strength gelatine
  • 250g strawberries, hulled, sliced

Ingredients for Lime Syrup

  • ½ cup granulated sugar
  • 1 lime, zested, juiced
Instructions:
  1. Place the coconut cream, cream, sugar and kaffir lime leaves in a saucepan over low heat. Bring to a gentle simmer and cook for 5 minutes. Remove from the heat and set aside for 30 minutes for the kaffir lime flavour to infuse.
  2. Return pan to low heat and bring to a gentle simmer, then remove from heat. Meanwhile, soak gelatine in a bowl of cold water until softened. Using your hand, squeeze out excess water. Whisk gelatine into coconut cream mixture until dissolved. Strain into a jug and discard lime leaves. Pour into 4 glass tumblers or martini glasses.
  3. Refrigerate for at least 4 hours or until set.
  4. Make lime syrup, heat sugar and 1/2 cup water in a small pan over medium heat, stirring until sugar has dissolved. Remove from heat and stir through lime zest and 2 tablespoons lime juice.
  5. Just before serving, toss strawberries in the lime syrup. Top each panna cotta with a spoonful of the strawberries and a drizzle of the lime syrup.

Red Curry Chicken ft. September's Spice of the Month

September 06, 2018

Thai Lime Leaves is September's SPICE OF THE MONTH! 

Thai Lime Leaves are probably one of the most aromatic of all herbs and a wonderful addition to many Thai and Southeast-Asian soups, curries, and stir-fries. Thai or Kaffir lime leaves can be purchased fresh, frozen or dried or sometimes in a paste.

We Heart Kaffir Lime Leaves | Spice of the Month | Well Seasoned, a gourmet food store

Red Curry Chicken

Ingredients

  • lb chicken thigh or breast meat, sliced thin
  • 1/4 cup vegetable oil (available in store at Well Seasoned)
  • 2/3 cup Thai Red Curry Paste (available in store at Well Seasoned)
  • 1/4 cup fish sauce
  • 1/4 cup peanut butter
  • 1 tbsp. sugar
  • 4 leaves Thai lime
  • 1 cup coconut milk
  • 1 jalapeño sliced
  • 2 cups mixed bell pepper sliced thin strips
  • 1 large potato peeled, cubed and cooked
  • 1 tbsp. each chopped mint and basil

Instructions:

  • In a wok or large skillet over medium heat add the oil and curry paste. Cook for 2 minutes, stirring often.
  • Add the chicken and cook for another 3 minutes. Add the fish sauce, peanut butter, sugar, Thai lime leaves chili, coconut milk and stir. Bring to a simmer and cook for 2 minutes. Add sliced bell peppers, cooked potato cubes and cook another 3 minutes until chicken is cooked through. Sauce should thicken and reduce.
  • Sprinkle chopped mint and basil on top. Serve with steamed rice and sliced limes to squeeze on top.

Prep Time: 10 minutes

Cook time: 15 minutes

Yield: 4 servings

Dill & Lemon Quinoa ft. August's Spice of the Month

August 30, 2018

Dill is August's SPICE OF THE MONTH! 

One tablespoon chopped fresh dill = 1 teaspoon dried dill weed. The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma  - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Dill | Spice of the Month | Well Seasoned, a gourmet food store in Langley, BC

Crunchy Quick Pickles

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients for Quinoa

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped green onions (about 6)
  • 3/4 teaspoon fine sea salt
  • 1 cup quinoa, well-rinsed and drained
  • 1 3/4 cups water
  • 1/2 cup dried currants
  • 1 medium lemon

Ingredients for Salad

  • 2 cups shredded zucchini (about 2 small)
  • 4 tablespoons toasted sesame seeds
  • 4 tablespoons chopped fresh dill
  • 1/4 teaspoon freshly ground pepper
Instructions:
  1. To make the quinoa, heat the olive oil in a medium saucepan over medium heat. Add the green onions and ¼ teaspoon of the salt and cook, stirring frequently, until the dark green parts wilt but do not turn brown, about 2 minutes. Add the quinoa and cook, stirring occasionally, until the grains start to crackle and turn dry, about 3 minutes. Add the water, the currants, and the remaining ½ teaspoon salt; bring to a boil. Decrease the heat to maintain a simmer, cover, and cook until the water is absorbed, 15 to 20 minutes.
  2. Meanwhile, finely grate the zest of the lemon and then squeeze the lemon for the juice.
  3. To finish, remove the pan from the heat. Stir the zucchini, lemon juice and zest, 2 tablespoons of the sesame seeds, 2 tablespoons of the dill, and the pepper into the quinoa. Taste and adjust for salt and pepper. Cover and let sit for 3 minutes.
  4. Transfer the quinoa to a serving bowl, sprinkle with the remaining sesame seeds and dill, and serve.

Creamed Spinach with Fresh Dill ft. August's Spice of the Month

August 23, 2018

Dill is August's SPICE OF THE MONTH! 

One tablespoon chopped fresh dill = 1 teaspoon dried dill weed. The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma  - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Dill | Spice of the Month | Well Seasoned, a gourmet food store in Langley, BC

Creamed Spinach with Fresh Dill

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • 1 tablespoon unsalted butter
  • ¼ cup finely chopped onion
  • 1 lb. spinach, large stems removed, coarsely chopped
  • 1/3 cup heavy cream
  • 1 clove garlic, minced
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon each kosher salt & cracked black pepper
  • 1/3 cup coarsely chopped fresh dill
Instructions:
  1. Melt the butter in a large pot over medium heat. Add the onion and cook, stirring often, until soft and translucent, 3 to 5 minutes.
  2. Add the spinach, cover, and cook, stirring once or twice, until wilted, 2 to 3 minutes. Using a slotted spoon, transfer the spinach and onions to a bowl. Pour off and discard any liquid left in the pot.
  3. Return the pot to medium heat and add the cream, garlic, and nutmeg. Let the cream come to a low simmer, and cook, stirring often, until it thickens and reduces slightly, 2 to 3 minutes. Stir in the salt and several grinds of pepper.
  4. Give the spinach a squeeze to remove any excess liquid and return it to the pot, tossing to coat it in the reduced cream. Remove the pot from the heat and stir in the dill. Taste and season with more salt or pepper as needed.

Crunchy Quick Pickles ft. August's Spice of the Month

August 16, 2018

Dill is August's SPICE OF THE MONTH! 

One tablespoon chopped fresh dill = 1 teaspoon dried dill weed. The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma  - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Dill | Spice of the Month | Well Seasoned, a gourmet food store in Langley, BC

Crunchy Quick Pickles

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • ¼ cup white wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons granulated sugar
  • 1 ¼ teaspoons flaky sea salt, plus more as needed
  • Freshly ground black pepper
  • 2 pounds cucumbers (about 4 medium)
  • ¼ cup chopped fresh dill
Instructions:
  1. Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.
  2. Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the dill, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavours to come together. Taste and season with more salt and pepper as needed before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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