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Day 3 – 12 Days of Recipes: Caprese Chicken

December 05, 2016

Aged Balsamic Vinegar - Our featured gift idea in Day 3 of our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver.Caprese Chicken ft. Aged Balsamic Vinegar | Day 3 | 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

Day 3: Caprese Chicken

Recipe Type: 12 Days of Recipes (and Gift Ideas)
Serves: 9-inch square cake

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

*Traditional balsamic vinegar is glossy, viscous, and dark brown, though it captures light beautifully. It moves like syrup, and has a velvety texture on the tongue. Our feature recipe, Caprese Chicken, calls for 2 year old balsamic which would make a great gift paired with our Well Seasoned Extra-Virgin Olive Oil. Pick some up in store today!
Ingredients
  • 1 tbsp Well Seasoned extra-virgin olive oil*
  • 1 lb. boneless skinless chicken breasts
  • kosher salt & freshly cracked black pepper
  • ¼ c. 2 year old balsamic vinegar*
  • 2 cloves garlic, minced
  • 1 pint grape tomatoes, halved
  • 2 tbsp shredded fresh basil
  • 4 slices mozzarella
Instructions
  1. In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side. Transfer to a plate. Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes. Stir in basil. Return chicken to skillet and nestle in tomatoes. Top with a slice of mozzarella and cover with lid to melt cheese. Spoon tomatoes over chicken and serve.

Day 2 – 12 Days of Recipes: Truffled Spinach & Mushrooms

December 03, 2016

La Madia White Truffle Oil - Our featured gift idea in Day 2 of our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver
Truffled Spinach & Mushrooms - Day 2 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 2: Truffled Spinach & Mushrooms

Recipe Type: 12 Days of Recipes (and Gift Ideas)
Serves: 9-inch square cake
 *The flavour of truffle is kind of hard to explain but it is similar to a cross between garlic & mushrooms, it’s intensely earthy and rich - a little goes a long way. A bottle of truffle oil would make a great treat for any foodie and one of the most delicious additions to any pantry. While you're in store, pick up a bottle of Well Seasoned Olive Oil to make a nice gift set!
Ingredients
  • 2 tbsp butter
  • 10 oz. button mushrooms, sliced
  • 1 large shallot, chopped
  • 1 clove of garlic, minced
  • 1 ½ 9-oz. bags fresh spinach leaves
  • 1 tsp La Madia white truffle oil*
  • Salt & freshly cracked black pepper to taste
Instructions
  1. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and liquid evaporates, about 8 minutes. Add shallot & garlic; sauté 2 minutes.
  2. Add spinach, 1/3 at a time, to skillet with mushrooms and toss over medium-high heat, allowing each batch to wilt slightly before adding next, about 2 minutes per batch. Sauté just until all spinach is wilted and heated through. Stir in 1 teaspoon truffle oil. Season with salt, pepper, and more truffle oil, if desired. Transfer to bowl and serve.

Simple Scones

December 03, 2016

Pass the scones! Made in Scotland with strawberries, raspberries, blackcurrants and redcurrants this jam smells like Christmas!

Simple Scones

Recipe Type: Dessert
Cuisine: European

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

Ingredients
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • ½ cup sour cream
  • 1 large egg
Instructions
  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal). In a small bowl, whisk sour cream and egg until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  3. Place on a lightly floured surface and pat into a 7- to 8-inch circle about ¾ inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Fresh Eggnog

December 01, 2016

Pass the bourbon!

Fresh Eggnog

Recipe Type: Dessert

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

Ingredients
  • 4 egg yolks
  • 1/3 cup sugar, plus 1 tablespoon
  • 2 cups of whole milk
  • 1 cup heavy cream
  • 3 ounces bourbon, rum or whiskey
  • 1 teaspoon freshly grated nutmeg
  • 4 egg whites
Instructions
  1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
  2. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
  3. Whisk the egg whites into the mixture. Chill and serve.
  4. **consuming raw exposes you to the slight risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean eggs with intact shells.

Day 1 – 12 Days of Recipes: Quick Gingerbread Cake

December 01, 2016

Candied Ginger - Our featured gift idea in Day 1 of our 12 days of Recipes 2016Quick Gingerbread Cake - Day 1 of our 12 days of Recipes 2016.

Day 1: Quick Gingerbread Cake

Recipe Type: 12 Days of Recipes (and Gift Ideas)
Serves: 9-inch square cake
*Candied ginger is sliced ginger root that has been cooked, rolled in sugar and dried. It is sweet, chewy, spicy and delicious! Candied ginger keeps all the spicy, pungent flavour of raw ginger but is much nicer to eat on it’s own. This is a great stocking stuffer for both the baker & candy lover in your life. Pick some up from Well Seasoned today!
Ingredients
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground Jamaican ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 4 tablespoons unsalted butter, cut into ½ inch chunks
  • 2/3 cup dark brown sugar
  • 2/3 cup molasses
  • 2/3 cup boiling water
  • ¼ cup candied ginger, finely chopped*
  • 1 large egg
Instructions
  1. Preheat oven to 350 degrees. Grease & flour a 9-inch square pan.
  2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
  3. In a large bowl, combine, butter, dark brown sugar, molasses and boiling water. Whisk until butter is melted. When mixture is lukewarm, whisk in egg.
  4. Add dry ingredients to wet ingredients and whisk until just combined and there are no more lumps, stir in the candied ginger. Pour batter into prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set pan on a rack to cool slightly, then cut into squares and serve. This cake is best served warm out of the oven with a generous dollop of whipped cream.

Cherry Vanilla Chip Brownie Cookies

November 30, 2016

These freeze like a dream!

Cherry Vanilla Chip Brownie Cookies

Recipe Type: Dessert

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

Ingredients
  • 1 ½ cup semi sweet chocolate chips for melting
  • 1/3 cup unsalted butter at room temp.
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup all purpose flour
  • 2 tbsp. Dutch process cocoa
  • ¼ tsp baking powder
  • ¾ cup dried cherries
  • ¾ cup Guittard vanilla chocolate chips
Instructions
  1. Arrange oven racks so one is in top third of oven and other in bottom third. Preheat oven to 350°F Line two large baking sheets with parchment paper.
  2. In heatproof bowl set over a saucepan of simmering water, melt chocolate. Remove bowl from saucepan. Cool for 10 minutes. Meanwhile, in bowl and using electric mixer, beat butter and sugar on medium-high speed until crumbly. Add eggs one at a time, beating well after each addition. Beat 1 minute longer. Scrape side and bottom of bowl; beat another 30 seconds or until mixture is very pale and creamy. Using wooden spoon, stir in cooled chocolate and vanilla until streaky. Before completely mixed in, stir in flour, cocoa and baking powder just until combined. Stir in cherries and vanilla chips.
  3. Drop in aprox. 1 tbsp. balls onto prepared baking sheets, spacing well apart. Bake both pans at once, one in center of oven and the other on bottom third of oven, for 9 to10 minutes, switching the pans half-way, or until crackled on top but not firm to the touch. Cool cookies on baking sheets for 2 minutes before transferring to wire rack to cool.
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