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Company's Coming Cocktail

April 13, 2017

Chocolate, bunny shaped confections, egg hunts and of course Easter dinner. This holiday is typically always accompanied by a big family feast. You know what that means? Most of us have company staying for the long weekend. Impress your guests with this delicious cocktail. The secret? Bitter Housewife Bitters. These delicious bitters add a unique flavour profile to any cocktail and are made in Portland Oregon. This cocktail, is light, refreshing and most definitely a crowd pleaser!

Bitter Housewife Grapefruit Bitters

Company`s Coming Cocktail

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

Ingredients
  • 1.5 oz bourbon
  • .75 oz simple syrup
  • .75 oz grapefruit juice 
  • 1 tsp The Bitter Housewife Grapefruit Bitters 
  • 10 mint leaves 
  • 4 oz soda water
Instructions
  1. Muddle mint leaves with the simple syrup, grapefruit juice, and bitters in a collins glass.
  2. Add bourbon and ice. Top with soda and stir.
  3. Enjoy!

Angie's Easter Tart with Ham, Cheese, Asparagus & Herbs

April 12, 2017 2 Comments

What do you serve at your Easter dinner? Do you go all out with a big turkey or a ham and all the fixins? Or - do you dial it back a little with a lunch or a brunch? In previous years I have done all of the above and I think my favorite is a late lunch or a "lin-ner". Regardless of how you spend it, a champagne cocktail is a great way to start and this Easter tart recipe makes a fantastic first course. I am looking forward to spending the weekend at my parent's hours on Mayne Island where I will have a long overdue visit with my family, sleep like the dead, walk by the sea, poke around in the galleries and eat too much chocolate...ah, the perfect weekend. I hope you enjoy your long weekend as much as I will enjoy mine!! -Angie.

Angie’s Easter Tart with Ham, Cheese, Asparagus & Herbs

This dish makes a great first course for Easter brunch!

Ingredients:

  • 1 pie crust (store bought is okay if you don’t want to make your own)
  • 1 cup mascarpone or cream cheese
  • ½ cup soft goat cheese (chèvre)
  • 2 tablespoons chopped fresh tarragon
  • 2 teaspoons prepared horseradish
  • 1 tbsp whole-grain mustard
  • 1 pound asparagus, cut into 3-inch pieces
  • 5 cups fresh arugula
  • 8 ounces thinly sliced cooked ham, cut into strips
  • 3 tbsp Well Seasoned olive oil *
  • 2 tablespoon fresh squeezed lemon juice
  • 2 teaspoon lemon zest
  • Salt & pepper to taste
    • *Available from Well Seasoned

Instructions:

  1. Preheat oven to 425°F. Press pie crust onto bottom and up sides of 10-inch-diameter tart pan with 1-inch-high sides and removable bottom. Bake crust until golden brown, about 12 minutes. Cool. Mix mascarpone, goat cheese, tarragon, horseradish, and mustard in medium bowl with an electric mixer on low. Don’t over mix the mascarpone or it will be grainy. Season to taste with salt & pepper. Cook the asparagus in large pot of boiling salted water until tender, about 3 minutes; drain. Immediately transfer to bowl of ice water to cool. Drain and pat dry. Set aside. In another large bowl, create a quick dressing by whisking together the lemon juice, olive oil and lemon zest – toss in the asparagus, arugula & ham – toss with the dressing to evenly distribute. Season the salad to taste with salt and pepper. Spread cheese filling evenly onto cooled crust. Top with the dressed salad and serve immediately.

 

Prep Time:

25 Minutes

Cook time:

15 Minutes

Yield: Serves 8 as an appetizer (first course) or 6 as a light lunch.

Spicy Roasted Broccoli

April 11, 2017

Sun! Finally, the beautiful Spring sunshine has decided to grace us with its presence. This roasted broccoli is perfect served alongside BBQ pork chops. Who are we kidding, it's the perfect vegetable side dish for just about any meal thanks to the addition of Fix Hot Sauce. Crunchy, spicy and so delicious.

Spicy Roasted Broccoli

 

Spicy Roasted Broccoli

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

Ingredients
  • 4 cups fresh broccoli
  • ¼ cup mayonnaise
  • 2 tsp. Fix Hot Sauce (or Sriracha)
  • 1 tsp. soy sauce  
  • ½ tsp. fresh squeezed lime juice
Instructions
  1. Pre-heat your oven to broil. Cut the broccoli into florets and in a steamer over an inch of boiling water, steam for 4 minutes, making sure it is still bright green and slightly firm.
  2. Meanwhile, combine the mayo, Sriracha, soy sauce and lime juice – stir well. Toss the hot broccoli in the sauce to coat and transfer to a 9x13 baking pan.
  3. Place the pan under the broiler for 3-4 minutes until it starts to brown and the sauce turns translucent. Stir, and broil for another 2 minutes or so until lightly browned & starting to crisp a little. Serve immediately

Bacon and Blue Mashers

April 07, 2017

Thinking about grilling this weekend? These elevated mashed potatoes are the perfect accompaniment to a grilled steak & some fresh asparagus. Or try something new this Easter dinner, and serve these along side your ham or turkey?

Bacon and Blue Mashers

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

Ingredients
  • 4 lbs.Russet Potatoes, peeled and quartered 
  • 1 tsp Salt 
  • ½ cup each Whole Milk & Sour Cream 
  • ½ cup Crumbled Blue Cheese
  • ¼ cup Butter, cut into chunks 
  • ¼ cup Bacon, cooked crisp & crumbled 
  • Salt & Pepper
  • Chives, finely chopped
Instructions
  1. Place the potatoes in a 3 qt. Saucepan. Cover with cold water and add salt. Bring the potatoes to a boil.
  2. Reduce heat to medium-low and continue cooking until fork tender. Strain potatoes.
  3. Pour the milk and sour cream into the pot. Heat until steaming.
  4. Return the potatoes to the pot and coarsely mash. Using a hand held mixer or whisk, blend the potatoes until creamy.
  5. Add additional milk & the blue cheese, mix until the desired texture is achieved. Season with salt & pepper. Fold in the butter & bacon, garnish with chives. 

Oven Roasted Ham

April 06, 2017

Looking for a HAM for #Easter? We are happy to recommend our friends from Bonetti Meats. #eatlocal #shoplocal

Oven Roasted Ham

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

Ingredients
  • 1 10-to-15 pound whole, bone in ham
  • Glaze:
  • 1 1/3 cups packed brown sugar
  • 2 teaspoons dry mustard
  • 3 tablespoons apple cider vinegar
Instructions
  1. Preheat the oven to 325°F. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; for a half, 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140°F. To glaze the ham, remove it from the oven about 30 minutes before it is done, and increase the oven heat to 425°F. Remove all the rind but a collar around the shank bone. Slash the fat in the top of the ham in a diamond pattern, and cover the surface with brown sugar & dry mustard moistened with cider vinegar.
  2. Return the ham to the oven, reduce the oven heat to 325°F again, and cook about 30 minutes. Place on a platter, slice & serve.

Braised Lentils with Smoked Sausage: Ft in Montocristo Magazine

April 06, 2017

Author Jim Tobler did an article on Angie and her love for Cooking with Pulses in the April 2016 issue of Montecristo Magazine. You can read the full article here, but we've reprinted the recipe here for your convenience. Love pulses? Tell us your favourite uses and recipes in the comments!

Braised Lentils with Smoked Sausage

Braised Lentils with Smoked Sausage
Ingredients
  • 3 tbsp. extra virgin olive oil
  • 1 cup finely chopped red onion
  • 2/3 cup finely chopped carrot
  • ½ cup finely chopped celery
  • 1 ¼ cups dried green lentils
  • 4 cups chicken stock
  • 4 smoked sausages, cut into 1-inch coins
Instructions
  1. Heat the oil in a heavy medium saucepan over medium-high heat.
  2. Add onion, carrot, and celery and sauté until slightly softened, about five minutes.
  3. Add lentils and stir one minute.
  4. Add stock and bring to a boil.
  5. Reduce heat to medium-low and add smoked sausage.
  6. Cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes.
  7. Season with salt and pepper.
  8. Dig in, and let your pulse start to race.
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