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Truffle Pesto Pasta with Roasted Cherry Tomatoes

November 17, 2016

#shoplocal

 

Truffle Pesto Pasta with Roasted Cherry Tomatoes

Recipe Type: Main Course
Cuisine: Italian

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

Ingredients
  • 1 pint cherry tomatoes, halved lengthwise
  • 1 tbsp. olive oil
  • ¼ tsp salt
  • ½ jar Augusto truffle pesto
  • 1/3 cup grated Parmesan cheese
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 pkg. Orecchiette (little ears) pasta
  • ½ cup thinly sliced fresh basil
Instructions
  1. Preheat oven to 400°F
  2. On a rimmed sheet pan, toss together tomatoes, oil and ¼ tsp. salt, toast in center of oven for 25 minutes or until shriveled.
  3. Meanwhile, combine pesto, cheese, ½ tsp salt and the pepper in large bowl.
  4. Bring large pot of salted water to a boil. Add pasta; stir occasionally until water returns to a boil. Cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Toss pasta with pesto mixture. Add half of reserved pasta cooking water and toss again. Add more water if necessary to loosen sauce, adding a little at a time. Stir in basil. Divide pasta among six bowls; spoon tomatoes over top. Serve with additional grated Parmesan.

Cauliflower Cheddar Soup

November 16, 2016

Recipe Type: Hors d'Oeuvre (appetizer)

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

Ingredients
  • 1 head fresh cauliflower, cored and cut into 1” florets
  • 2 Tbsp. unsalted butter
  • 1 medium yellow onion, small diced
  • 2 cloves of garlic, minced
  • 2 Tbsp. all-purpose flour
  • ¼ tsp. freshly grated nutmeg
  • 1/8 tsp. cayenne
  • 1 liter chicken broth
  • 1/2 cup heavy cream
  • 3 sprigs fresh thyme
  • 1 cup grated sharp white Cheddar
  • Freshly ground black pepper & Kosher salt
Instructions
  1. Over a large pot of boiling water, steam the cauliflower florets until tender, about 6 minutes. Drain and let cool slightly.
  2. Melt the butter in a saucepan over medium-low heat. Add the onion and ¼ tsp. salt and cook, stirring frequently, until soft, 10 to 12 minutes. Add the garlic and cook until translucent, 2 to 3 minutes. Increase the heat to medium, add the flour, nutmeg, and cayenne and cook for 3 more minutes, stirring constantly. Whisk in the broth and cream. Add the thyme and bring to a simmer. Stir in the cheese until melted and simmer for 5 more minutes.
  3. Remove and discard the thyme stems and stir in the cauliflower. With a hand blender or working in batches, purée the soup in a blender. Return the soup to the pot, season with salt and black pepper to taste. Ladle into bowls, garnish with cheese & serve with fresh bread.

Beef Stroganoff

November 15, 2016

Sometimes we need a reminder of why the classics are classics! #TastyTuesday

Beef Stroganoff

Recipe Type: Main Course

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

Ingredients
  • ¾ lb Beef Tenderloin
  • Salt & Pepper
  • 1 Tbsp Vegetable Oil
  • 4 Tbsp Butter
  • 3 Tbsp Shallots, minced
  • ½ lb Button Mushrooms, sliced
  • 1 Tbsp Cognac
  • ½ cup Beef Stock
  • ¼ cup Sour Cream
  • 2 tsp Dijon Mustard
  • 2 tsp Fresh Dill, chopped
  • 2 cups Egg Noodles
  • ½ tsp Paprika
  • 2 Tbsp Chopped Parsley
Instructions
  1. Pat meat dry with paper towels. Cut meat into 2” X 1” strips. Sprinkle with salt & pepper. Heat oil in a frying pan. Add meat to pan & sear on both sides. Transfer to a plate. Add butter to pan. Add shallots and sauté for 2 minutes. Add mushrooms & sauté until lightly browned. Add cognac & beef stock. Simmer sauce for about 10 minutes or until slightly thickened. Stir in the sour cream & mustard. Return beef with juices into pan. Heat through. Keep warm.
  2. Bring a pot of salted water to a boil. Add egg noodles and cook until tender. Strain. Add remaining butter & dill. Toss to coat. Place noodles onto a serving plate. Top with beef & sauce. Garnish with paprika & parsley.

Mulled Wine / Apple Cider

November 15, 2016

This rain makes us crave Mulled Cider. We make our own spice blend in store; a fragrant mix of whole allspice berries, cloves, star anise, candied ginger, cinnamon sticks, cranberries & black peppercorns. It will totally take the chill off!

Mulled Wine / Apple Cider

Recipe Type: Dessert

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

Instructions
Mulled Wine
  1. In a saucepan, gently simmer 2 bottles red wine, 1/3 cup sugar & 3 tbsp. mulling spice for up to 20 minutes. Remove the spices and serve the wine hot in mugs garnished with a cinnamon stick & orange rind or chill and serve over ice.
Mulled Apple Cider
  1. In a saucepan, gently simmer 2 liters apple cider and 2 tbsp. mulling spice for up to 20 minutes. Remove the spices and serve the cider hot in mugs. To additionally liven up the festivities, add a splash of rum or brandy.

Cheesy Garlic Bread

November 03, 2016

This cheesy garlic bread is absolutely delicious. It's the perfect side to just about any dish...and it's just fine on it's own too. 
Cheesy Garlic Bread 
Ingredients
  • 1 loaf, of sourdough bread
  • 1 cup shredded Mozzarella cheese
  • 5 tbsp. unsalted butter, softened
  • 2 garlic cloves, minced
  • ¾ tsp salt
  • 2 tbsp fresh parsley, finely chopped
Instructions
  1. Preheat the oven to 350F.
  2. Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
  3. Cut the bread on a diagonal into 1" diamonds but do not cut all the way through the bread. Use your fingers to open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. Wrap with foil and bake for 15 minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty. Serve immediately.
3.5.3226

Salted Caramel Shortbread

November 01, 2016

Is it ever too soon to start making shortbread?

Salted Caramel Shortbread

Recipe Type: Dessert

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

Ingredients
  • 1 14oz can sweetened condensed milk
  • ¾ pound butter, unsalted, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 ½ cups flour
  • ¼ teaspoon sea salt
  • ½ cup melted semi-sweet chocolate for drizzling
  • Sea salt for sprinkling
Instructions
For the caramel:
  1. Preheat the oven to 425 degrees. Pour the condensed milk into a pie plate and cover it tightly with foil. Put the pie plate in a big roasting pan, and fill the pan halfway up the pie plate with hot water. Bake for 1 to 1 ¼ hours, adding more water if necessary. Let cool, then whisk until smooth. You will have perfect caramel sauce.
For the cookies:
  1. Preheat the oven at 350 degrees.
  2. Cream the butter and sugar in a mixer. Add the vanilla. Mix the salt with the flour, then add the dry ingredients a little at a time and mix until the dough comes together. Roll the dough into a log, wrap in plastic wrap and refrigerate 30 minutes. Slice ¼ “ thick cookies. Bake for 20-24 minutes, transfer to a wire rack to cool. When cooled, top each cookie with about 1 teaspoon of the caramel. Drizzle with melted chocolate & sprinkle with sea salt.
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