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Spice of the Month

Dill Butter ft. August's Spice of the Month

August 09, 2018

Dill is August's SPICE OF THE MONTH! 

Try a simple DILL BUTTER on steamed potatoes or veggies! Spread it on bread or melt a spoonful on top of freshly grilled salmon.

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

Dill Butter

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

Ingredients

  • 2 tbsp. dried Dill Weed
  • Zest of ½ a lemon
  • ½ cup softened Salted Butter
Instructions:
  1. Add 2 tbsp. dried dill weed & the zest of ½ a lemon to ½ cup softened salted butter.
  2. Mix well, cover and refrigerate at least 2 hours before using to let flavours blend.

Photo credit: MOs810

Old School Devilled Eggs ft. July's Spice of the Month

July 26, 2018

Paprika is July's SPICE OF THE MONTH! 

Paprika is a ground spice made from dried red fruits of the larger and sweeter varieties of the bell pepper. Typically, just labeled as paprika, this spice adds vibrant colour to any dish. It can be sprinkled as a garnish over devilled eggs or potato salad, or used as a flavouring for meat rubs.

Spice of the Month Recipe Series | Well Seasoned, a gourmet food store in Langley serving metro Vancouver, the Lower Mainland and the Fraser Valley

Smoked Paprika Hummus

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

Ingredients

  • 6 large eggs
  • 2 tablespoons mayonnaise
  • 1 1⁄2 tablespoons sweet pickle relish (available in store at Well Seasoned)
  • 1 teaspoon prepared mustard (available in store at Well Seasoned)
  • 1⁄8 teaspoon each of salt & black pepper (available in store at Well Seasoned)
  • 2 dashes hot sauce (available in store at Well Seasoned)
  • Sweet paprika for garnish (available in store at Well Seasoned)
Instructions:
  1. Put the garlic, 2 tablespoons of the oil, 2 teaspoons of the paprika, and the salt, black pepper, and cayenne in a food processor, or blender. Mash or process until relatively smooth.
  2. Add the chickpeas, tahini, and lemon juice, and process until the hummus is uniform in texture and as smooth as you like it, adding the reserved chickpea cooking liquid as needed if the mixture is too thick.
  3. Taste and adjust the seasoning. Sprinkle the remaining ½ teaspoon paprika over the hummus, drizzle with the remaining 1 tablespoon oil.

Smoked Paprika Hummus ft. July's Spice of the Month

July 20, 2018

Paprika is July's SPICE OF THE MONTH! 

Paprika is a ground spice made from dried red fruits of the larger and sweeter varieties of the bell pepper. Typically, just labeled as paprika, this spice adds vibrant colour to any dish. It can be sprinkled as a garnish over devilled eggs or potato salad, or used as a flavouring for meat rubs.

Spice of the Month Recipe Series | Well Seasoned, a gourmet food store in Langley serving metro Vancouver, the Lower Mainland and the Fraser Valley

Smoked Paprika Hummus

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

Ingredients

  • 6 garlic cloves, chopped
  • 3 tablespoons Well Seasoned Extra Virgin Olive Oil
  • 2 ½ teaspoons smoked paprika (available in store at Well Seasoned)
  • 1 teaspoon salt (available in store at Well Seasoned)
  • ½ teaspoon black pepper (available in store at Well Seasoned)
  • ¼ teaspoon cayenne pepper (available in store at Well Seasoned)
  • 4 cups drained cooked chickpeas, cooking liquid reserved
  • 1 cup tahini
  • 1/3 cup freshly squeezed lemon juice
Instructions:
  1. Put the garlic, 2 tablespoons of the oil, 2 teaspoons of the paprika, and the salt, black pepper, and cayenne in a food processor, or blender. Mash or process until relatively smooth.
  2. Add the chickpeas, tahini, and lemon juice, and process until the hummus is uniform in texture and as smooth as you like it, adding the reserved chickpea cooking liquid as needed if the mixture is too thick.
  3. Taste and adjust the seasoning. Sprinkle the remaining ½ teaspoon paprika over the hummus, drizzle with the remaining 1 tablespoon oil.

Paprika Chicken ft. July's Spice of the Month

July 12, 2018

Paprika is July's SPICE OF THE MONTH! 

Paprika is a ground spice made from dried red fruits of the larger and sweeter varieties of the bell pepper. Typically, just labeled as paprika, this spice adds vibrant colour to any dish. It can be sprinkled as a garnish over devilled eggs or potato salad, or used as a flavouring for meat rubs.

Spice of the Month Recipe Series | Well Seasoned, a gourmet food store in Langley serving metro Vancouver, the Lower Mainland and the Fraser Valley

Paprika Chicken

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

Ingredients

  • 2 (about 1.3kg each) whole fresh chickens, each cut into 4 or 6 pieces
  • 1 tablespoon Well Seasoned Olive Oil
  • 2 cooking onions, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon sweet paprika (available in store at Well Seasoned)
  • 2 teaspoons fennel seeds (available in store at Well Seasoned)
  • 4 medium sized fresh tomatoes, chopped
  • 1 3/4 cups chicken stock (available in store at Well Seasoned)
  • 1/3 cup sour cream
  • 1/4 cup chopped fresh parsley
  • Salt, to season
Instructions:
  1. Season the chicken with salt and pepper. Heat the oil in a large heavy-based saucepan over medium heat. Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a tray lined with paper towel. Repeat with the remaining chicken. Add the onion and garlic to the pan. Cook, stirring, for 2-3 minutes or until golden. Add the paprika and fennel seeds. Cook, stirring, for 1 minute. Stir in tomato and stock. Add the chicken. Bring to the boil. Reduce heat to low. Cover and simmer for 50 minutes. Uncover and simmer for a further 25 minutes. Remove from heat. Stir in sour cream, sprinkle with parsley and serve with buttered noodles of potatoes.

Fennel Butter ft. May's Spice of the Month

May 31, 2018

Fennel is May's SPICE OF THE MONTH! 

Fennel is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. One of our favorite ways to enjoy fennel is in an Italian style sausage – a delicious addition to a pasta sauce or in a lasagna.

We love Fennel | Spice of the Month | Well Seasoned, a gourmet food store in Langley, BC

Fennel Butter

This simple compound butter is a delicious addition to grilled chicken, oven roasted salmon or steamed carrots.

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

Ingredients

  • ½ lb. unsalted butter, diced and softened to room temperature
  • 1 tbsp. toasted, ground fennel seeds (available in store at Well Seasoned)
  • salt and white pepper (available in store at Well Seasoned)
  • 1 squeeze of lemon juice
Instructions:
  1. In a bowl, combine the butter, fennel seeds and a good amount of salt & pepper. Use a wooden spoon to mix until combined and then continue mixing vigorously until the butter looks light and fluffy. Have a taste, add a little lemon juice and check the seasoning.
  2. Once you are happy with the flavour, use a spatula to transfer to an appropriate container. The butter will last about 3 weeks in the fridge.

Arugula & Fennel Salad ft. May's Spice of the Month

May 24, 2018

Fennel is May's SPICE OF THE MONTH! 

Fennel is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. One of our favorite ways to enjoy fennel is in an Italian style sausage – a delicious addition to a pasta sauce or in a lasagna.

We love Fennel | Spice of the Month | Well Seasoned, a gourmet food store in Langley, BC

Arugula & Fennel Salad

Fresh fennel and the fennel seeds in this dressing create fantastic layers of flavours. The Hazelnuts are a delicious addition but can be substituted with almonds or even pine nuts.

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

Ingredients

  • ½ tsp. fennel seeds (available in store at Well Seasoned)
  • ¼ cup fresh orange juice
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. minced shallot
  • 2 tsp. finely grated orange zest
  • ¼ tsp. minced garlic
  • ¼ tsp. Dijon mustard (available in store at Well Seasoned)
  • 1 ½ tbsp. extra-virgin olive oil (available in store at Well Seasoned)
  • 1 ½ tbsp. hazelnut oil (available in store at Well Seasoned)
  • Kosher salt and freshly ground black pepper (available in store at Well Seasoned)
  • 1 small fennel bulb
  • 5 oz. arugula, trimmed, washed, and spun dry (about 5 cups)
  • ¼ cup hazelnuts, toasted and coarsely chopped
Instructions:
  1. Toast the fennel seeds lightly in a small skillet over medium heat for about 2 minutes. Transfer to a cutting board and let the seeds cool. Chop them coarsely (a mortar and pestle works great).
  2. Combine the orange juice, lemon juice, shallot, orange zest, and garlic in a small bowl. Let sit for 20 minutes and then stir in the fennel seeds and Dijon mustard. Whisk in the olive oil and hazelnut oil and season to taste with salt and pepper.
  3. Cut off the top and bottom of the fennel bulb. Cut it in half lengthwise. Lay one half flat on its cut surface and slice crosswise as thinly as possible. Stop slicing when you hit the core. Repeat with the second half. You should have about 1 ½ cups sliced fennel.
  4. Put the sliced fennel in a large bowl with the arugula and toasted hazelnuts. Toss with enough of the dressing to lightly coat the leaves (you may not need all of the dressing). Season with salt and pepper to taste and serve.
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