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Day 8 – 12 Days of Recipes: Caesar Salad with Harissa Prawns

December 15, 2016

Monsoon Coast Tunisian Harissa - Our featured gift idea in Day 8 of our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

Caesar Salad with Harissa Prawns ft. Monsoon Coast Tunisian Harissa | Day 8 | 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

 

Day 8: Caesar Salad with Harissa Prawns

Recipe Type: 12 Days of Recipes (and Gift Ideas)
Serves: Serves 4
*Harissa, the flaming condiment of North Africa, is usually served as a paste, although in Tunisia, it is cooked right into the couscous. After making basic Harissa, there is no end to it’s uses. Add some to roasted and mashed sweet peppers or eggplant (+lemon)! Or go simple and stir into whole yogurt or sour cream with chopped mint to crate a spicy dip. Perfect for your holiday spread. Pick some up and hide it to your favourite foodie’s stocking!
Ingredients
  • For the Salad
  • 1 large head romaine lettuce, washed and torn
  • ½ c. Extra Virgin Olive Oil
  • 1 clove garlic halved
  • 1 tbsp anchovy paste
  • 1 tbsp mayonnaise
  • Juice from ½ fresh lemon
  • Fresh grated Parmigiano-Reggiano
  • Fresh cracked pepper
  • 4 slices baguette
  • 2 tbsp butter mixed with a bit of garlic, basil, oregano, salt & pepper
  • For the Shrimp:
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 3 cloves garlic, crushed
  • 24 – 30 medium raw prawns, peeled
  • 1 tsp Monsoon Coast Tunisian Harissa
  • 2 tbsp vodka
Instructions
  1. Butter baguette, cut into ½ inch cubes and cook in a frying pan until golden brown. Pour 2 tsp olive oil into bottom of a large wooden bowl. Rub bowl with the garlic. Mince the garlic and add to bowl. Add anchovy paste. Mash the garlic and anchovy paste together. Add mayonnaise and mix to combine. Whisk in most of the lemon juice. Whisk in the olive oil. Add 2 tbsp grated parmesan and a few grinds of black pepper. Taste and adjust with lemon juice or oil as required.
  2. Heat the oil and butter in a frying pan. Add the garlic and sauté for 10 seconds. Add the shrimp, sprinkle with Tunisian Harissa. Turn shrimp after a minute or two. Add vodka and ignite. Shake pan until flames are extinguished. Cook another minute until shrimp are done. Remove half the dressing from the bowl. Add lettuce and toss to coat. Add more dressing as required. Add more parmesan and croutons. Add shrimp to each plate before serving.

Braised Endive

December 14, 2016

As seen on the Global BC morning show. 

Braised Endive

Recipe Type: Side Dish
Cuisine: American

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

Ingredients
  • 1 cup water
  • 3 tablespoons unsalted butter
  • 2 teaspoons kosher salt
  • 2 teaspoons granulated sugar
  • 1 teaspoon white wine vinegar
  • ¼ teaspoon freshly ground black pepper
  • 6 medium Belgian endives (about 1 ½ pounds), cut lengthwise and quartered
Instructions
  1. Combine all ingredients except endives in a large frying pan over medium heat and bring to a simmer.
  2. Add endives to the pan in a single layer and braise, turning occasionally, until the cores just give way when pierced with a knife, about 10 minutes. Increase heat to medium high and cook, turning occasionally, until almost all the liquid has evaporated and the endives are golden brown, about 5 to 10 minutes more.

Celery Root and Apple Salad

December 14, 2016

As seen on the Global BC morning show. 

Celery Root and Apple Salad

Recipe Type: Side Dish
Cuisine: American

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

Ingredients
For the Mustard Vinaigrette:
  • 2 teaspoons Dijon mustard
  • 2 Tablespoon apple cider vinegar
  • 4 Tablespoons extra-virgin olive oil
  • Sea salt and freshly ground pepper to taste

For the Shaved Celery Root Salad:
  • 1 medium celery root
  • 1 medium tart apple (like granny smith or fuji)
  • 4 medium celery stalks
  • 2 Tablespoons freshly squeezed lemon juice (about ½ a large lemon)
  • 2 Tablespoons, fresh celery leaves, finely chopped
  • 1/4 cup fresh flat leaf parsley, finely chopped
  • ¼ cup toasted walnuts
Instructions
  1. Combine the mustard and vinegar and whisk together. Add the oil in a slow, steady stream, whisking constantly, until combined. Season with salt and pepper to taste. Set aside. Peel and quarter the celery root and julienne on a mandolin or with a sharp knife. Toss with one Tablespoon of the lemon juice in a large serving bowl and set aside.
  2. Core and cut the apple into quarters and julienne. Toss the apple with shaved celery root and the remaining Tablespoon of lemon juice and set aside. Thinly slice the celery stalks on a mandolin and toss with the celery root and apples. Toss with the finely chopped celery leaves, parsley leaves and mustard vinaigrette until well combined.
  3. Top with the toasted walnuts and an additional sprinkle of sea salt if desired before serving.

Day 7 – 12 Days of Recipes: Bacon Caramel Corn with Pecans

December 13, 2016

 

Day 7: Bacon Caramel Corn with Pecans

Recipe Type: 12 Days of Recipes (and Gift Ideas)

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

*Fireworks Popcorn is heirloom popcorn that is grown by small farmers throughout the Midwest and are required to meet exacting standards. Unlike other commercial brands, Fireworks popcorn kernels have very tender hulls, which shatter when popped. The smaller kernels also have a deeper, richer corn avour. This all-natural and gluten free treat produces a unique and healthy whole grain snack for popcorn lovers of all ages! While you’re in store, pick up a Whirley Pop Stovetop Popper for super popcorn-themed gift for the movie lover in your life! Picking up some Johnston’s double-smoked bacon while you’re there just seems like good sense!!
Ingredients
  • 1 ¾ c. all-purpose flour
  • 2 c. granulated sugar
  • ½ c. Dutch-process cocoa*
  • ¼ c. Silly Cow Chocolate Truffle hot-chocolate mix*
  • ½ tsp ground cinnamon
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 c. buttermilk
  • 2 eggs
  • 1¼ tsp vanilla extract
  • ½ c. vegetable oil
  • 1 c. coffee, at room temperature
  • 2 c. whipped cream, with a few tbsp of sugar and a dash of cinnamon and tsp vanilla
  • shaved chocolate for garnishing
Instructions
  1. Preheat the oven to 300°. In a medium bowl, whisk together the flour, sugar, cocoa powder, hot-chocolate mix, cinnamon, baking soda, baking powder and salt.
  2. In a large bowl, whisk together the buttermilk, eggs, vanilla extract, oil and coffee. Slowly add the dry ingredients to the wet, a third at a time, whisking to incorporate between each addition.
  3. Arrange eight 8-ounce Mason jars on a sheet tray and carefully pour ½ c. batter into each jar. Place the tray in the oven and bake the cakes until a toothpick inserted in the centre comes out clean, about 40 minutes. (Cakes will overflow a little then collapse) Remove from the oven. Whip the cream with sugar, vanilla and cinnamon until peaks are formed. Top each cake with the whipped cream and dust with chocolate shavings. Serve warm.

Day 6 – 12 Days of Recipes: Hot Chocolate Cake in a Jar

December 11, 2016

Dutch-process cocoa - Our featured gift idea in Day 6 of our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

 

Day 6: Hot Chocolate Cake in a Jar

Recipe Type: 12 Days of Recipes (and Gift Ideas)
Serves: 8 cakes (in 8oz jars)
*Dutch process chocolate has a milder taste than natural cocoa and is used in most modern recipes that call for chocolate. Dutch chocolate makers wanted to remove the fat from cacao beans to create chocolate powder that could expand it’s use beyond beverages (which is how it was mostly consumed in the 18th century). Dutch violate has a lower acidity which allows it to combine easier with other ingredients and has an overall smoother flavour. A must-have pantry item for the baker who loves chocolate! Pick up some Silly Cow Hot Chocolate mix (we have so many flavours in store) for the chocolate lover on your list to make a nice chocolate-themed gift set!
Ingredients
  • 1 ¾ c. all-purpose flour
  • 2 c. granulated sugar
  • ½ c. Dutch-process cocoa*
  • ¼ c. Silly Cow Chocolate Truffle hot-chocolate mix*
  • ½ tsp ground cinnamon
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 c. buttermilk
  • 2 eggs
  • 1¼ tsp vanilla extract
  • ½ c. vegetable oil
  • 1 c. coffee, at room temperature
  • 2 c. whipped cream, with a few tbsp of sugar and a dash of cinnamon and tsp vanilla
  • shaved chocolate for garnishing
Instructions
  1. Preheat the oven to 300°. In a medium bowl, whisk together the flour, sugar, cocoa powder, hot-chocolate mix, cinnamon, baking soda, baking powder and salt.
  2. In a large bowl, whisk together the buttermilk, eggs, vanilla extract, oil and coffee. Slowly add the dry ingredients to the wet, a third at a time, whisking to incorporate between each addition.
  3. Arrange eight 8-ounce Mason jars on a sheet tray and carefully pour ½ c. batter into each jar. Place the tray in the oven and bake the cakes until a toothpick inserted in the centre comes out clean, about 40 minutes. (Cakes will overflow a little then collapse) Remove from the oven. Whip the cream with sugar, vanilla and cinnamon until peaks are formed. Top each cake with the whipped cream and dust with chocolate shavings. Serve warm.

Day 5 – 12 Days of Recipes: Vanilla Cardamom Shortbread

December 09, 2016

Black Cardamom - Our featured gift idea in Day 5 of our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver
Vanilla Cardamom Shortbread ft. Black Cardamom | Day 5 | 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

Day 5: Vanilla Cardamom Shortbread

Recipe Type: 12 Days of Recipes (and Gift Ideas)
Serves: 9-inch square cake
*While Black Cardamom might have a few different names (Greater, Indian or Brown cardamom), it has a strong, smokey camphor-like flavour that comes from how it is dried. Unlike green cardamom, black cardamom is not usually added to sweet dishes - but for our feature shortbread recipe, it tastes great paired with vanilla paste. It is great used in meat stews and thick soups, and it is often found in Vietnamese phở. This spice would be the perfect stocking stuffer addition for the adventurous chef!
Ingredients
  • 2 cups butter
  • 1 cup icing sugar
  • 3 cups all-purpose flour
  • ½ cup corn starch
  • ¼ tsp sea salt
  • 1 tsp ground black cardamom*
  • 2 tbsp vanilla paste*
Instructions
  1. In a bowl combine the flour, salt, corn starch & cardamom, whisk to combine well. Set aside.
  2. In a bowl of a stand mixer on medium cream the butter until soft, about 2 minutes. Stop the mixer and add the powdered sugar and mix on low until combined. Add in the vanilla paste. Slowly add in the flour mixture and mix until combined. Form the dough into two sections and form each section into a ball with your hands. Flatten into a disc and wrap with plastic wrap. Chill for one hour.
  3. Preheat oven to 300F. Prepare baking sheets with parchment.
  4. On a lightly floured surface roll out on dough disc at a time to ¼” thick. Cut out with 2” diameter ( round, square or snowflake) cookie cutters and place on cookie sheets about 2” apart. Bake for 11 minutes. Do not overbake or let them brown. Let cool for a few minutes on the cookie sheets and carefully remove to a wire cooling rack to cool completely.
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