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Bonus – 12 Days of Recipes: Veggie Salad with Horseradish Vinaigrette

December 26, 2016

Veggie Salad with Horseradish Vinaigrette - Bonus Recipe for our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

Bonus: Veggie Salad with Horseradish Vinaigrette

Recipe Type: 12 Days of Recipes (and Gift Ideas)
*Because we love recipes (and our customers).
Ingredients
  • ¾ lbs. Brussels sprouts, halved lengthwise
  • ¾ lbs. cauliflower florets
  • 3 c. ½ inch cubes of butternut squash
  • 2 tbsp Well Seasoned extra-virgin olive oil
  • 1 tbsp White Balsamic Vinegar
  • ¾ tsp sea salt
  • 1 tsp freshly ground pepper
  • ½ tsp ground nutmeg
  • A few pinches of cayenne
  • 1 can cannellini beans, rinsed and drained
  • ½ c. pomegranate seeds
  • 2 c. fresh arugula
For the vinaigrette:
  • 1 tbsp Crazyhorse horseradish*
  • 1 clove garlic
  • ½ shallot
  • 1 tsp honey
  • 2 tbsp Beaufor white wine vinegar
  • ¼ c. Well Seasoned extra-virgin olive oil
  • Sea salt and freshly cracked pepper
  • Handful of freshly chopped parsley
Instructions
  1. Preheat the oven to 400° F. Add the Brussels, cauliflower, and squash to a large-rimmed baking tray. Drizzle the vegetables with the olive oil, balsamic, salt, pepper, nutmeg and few pinches of cayenne, and toss everything together with your hands to coat. Roast in the upper third of the oven for 35 minutes, until edges are browned.
  2. While the vegetables roast, make your dressing. In a mini blender or processor, combine the horseradish, garlic, shallot, honey, white wine vinegar, olive oil, salt, and pepper, and herbs. Blend everything together to mix well. Taste for salt and pepper and set aside.
  3. As soon as the hot tray is out of the oven, add the beans onto the tray and toss everything together. Allow the vegetables to cool to room temperature. Add the pomegranate seeds, arugula, and a good drizzle of the dressing and toss everything to coat. Toss with parsley. Serve at room temperature.

Day 12 – 12 Days of Recipes: Sabarot Escargot and Shells

December 23, 2016

French Snails (Escargot) - Our featured gift idea in Day 12 of our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

Sabarot Escargot and Shells - Day 12 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 12: Sabarot Escargot and Shells

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

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

*The escargot is a cooked land snail. Escargots are usually served as a starter in Portugal and France, and are a typical dish in the Catalan region of Spain. Switch up your holiday appetizer offerings by offering a French delicacy; Escargot. Well Seasoned has cans of them in store now for the holidays! These shelled delicacies come to you straight from France and are packed in fresh water. Try a themed French Cuisine stocking stuffer this year and pick up some French Duck Fat while you’re in store!
Ingredients
  • 1 garlic clove
  • 1 small shallot
  • 2 stems flat leaf parsley
  • ¼ c. salted butter
  • 1 tbsp cognac, wine or brandy
  • freshly cracked black pepper
  • 1 can of Escargot
Instructions
  1. Pre-heat the oven to 400 degrees F. Finely chop the garlic, shallot & parsley. Put the softened butter in a food processor and blend for several seconds, add the garlic & shallot - process until they are thoroughly combined. Add the wine, parsley & pepper, pulse a few times until it has mixed into the butter.
  2. Open the can of snails & rinse them under cold water, drain well. Put a little of the butter mixture into each empty shell & then push a snail into the shell. Fill the remaining space completely with butter. Put the filled shells in a pan, into the oven for aprox. 10 minutes, or until the butter has melted and bubbling.
  3. Serve immediately with slices of fresh bread. If you don't have snail plates and tongs, use small forks or cocktail sticks to eat the snails.

Day 11 – 12 Days of Recipes: Pommes de Terre Sarladaise

December 21, 2016

French Duck Fat - Our featured gift idea in Day 11 of our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

Pommes de Terre Sarladaise ft. French Duck Fat | Day 11 | 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

Day 10: Pommes de Terre Sarladaise

Recipe Type: 12 Days of Recipes (and Gift Ideas)
Author: Well Seasoned
Prep time:
Cook time:
Total time:

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

*Cooking with duck fat is a tasty way to level up your cuisine. With a silky mouth feel, capacity for deep browning and delicate savoury flavour, duck fat turns everything to culinary gold – from potatoes to poultry to popcorn. It gives a light umami quality to vegetables and mushrooms, and is the perfect fat to partner with potatoes! It’s a chef favourite due to the high smoke point of duck fat; it can be cooked at high temperatures without smoking or altering its flavour. Duck fat also stores in the freezer for quite a long time too! For the chef on your gift list, a jar of Graisse de Canard is the ultimate gift.
Ingredients
  • 1½ pounds Yukon Gold potatoes
  • 3 tbsp rendered duck fat
  • ½ c. packed curly parsley leaves
  • 2 garlic cloves
Instructions
  1. Peel potatoes, then cut into 1/4-inch-thick slices. Rinse in 2 or 3 changes of cold water until water runs clear. Drain and pat very dry.
  2. Heat fat in a 12-inch nonstick skillet over medium heat until melted. Cook potatoes with ¾ teaspoon salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes.
  3. Meanwhile, finely chop parsley and garlic together. Gently stir parsley mixture into cooked potatoes & serve immediately.

Day 10 – 12 Days of Recipes: Stollen Muffins

December 19, 2016

Chocolate Covered Marzipan - Our featured gift idea in Day 10 of our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

 

Stollen Muffins ft. Chocolate Covered Marzipan | Day 10 | 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver.

Day 10: Stollen Muffins

Recipe Type: 12 Days of Recipes (and Gift Ideas)
Prep time:
Cook time:
Total time:
Serves: 12 muffins

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

*Professional chefs and bakers around the North America agree that Boyajian Almond Extract is one of the best. Use this all natural Almond Extract to make delicious macaroons, biscotti or with any creative baking. Speaking of creative baking, chocolate covered marzipan isn’t just for eating! Marzipan (or almond paste) may also be used as a cake ingredient, as in stollen (today’s feature recipe)! Both of these featured ingredients would be a great stocking stuffer for a creative baker!
Ingredients
  • ½ c. butter
  • ½ c. granulated sugar
  • 2 eggs
  • 1 c. milk
  • 2 tbsp brandy
  • 1 tsp Boyajian almond extract
  • ½ c. dried cranberries
  • ½ c. mixed peel
  • ½ c. raisins
  • 1 50 g. bar of chocolate marzipan, diced
  • 1 ½ c. self-raising flour
  • ½ c. ground almonds
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • 1 large handful of flaked almonds
Instructions
  1. Cream together butter & sugar. In a separate bowl whisk eggs, milk, brandy & extract together. In a third bowl, add cranberries, peel, raisins & marzipan. Sprinkle a little flour in & mix it around to coat. This stops it sinking to the bottom of the muffins while they are baking. Combine egg mixture into creamed butter, add flour, ground almonds, baking soda, cinnamon & nutmeg. Pour into 12 muffin cups & sprinkle with flaked almonds. Bake at 350F for 15-20 minutes, until golden brown on top & a skewer inserted comes out clean.

Day 9 – 12 Days of Recipes: Bloody Mary Short Ribs

December 17, 2016

Preservation & Co. Bloody Mary Mix - Our featured gift idea in Day 9 of our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro VancouverBloody Mary Short Ribs ft. Preservation & Co. Bloody Mary Mix | Day 9 | 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

Day 9: Bloody Mary Short Ribs

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

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

*Preservation & co created their Bloody Mary Mix so that you would be able to serve it straight out of the jar. This way, every drink you make is a top quality, consistent cocktail that you can be sure to get every time. This hand crafted, preservative and gluten free drink mix is a medium spicy must have for every cocktail enthusiasts. For the liquorist on your gift list, Preservation & co products make a great gift set! Visit us in store to see our entire selection. We also have a great selection in barware so we can easily whip up a great drinks themed basket for the cocktail connoisseur on your list!
Ingredients
  • 4 pounds beef short ribs
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 large onion, sliced into rings
  • 2 leeks (white portion only), sliced
  • 1 c. red wine
  • 1 tbsp Major beef paste, mixed with 1 c. of water
  • 1 (28 ounce) can diced tomatoes
  • 3 c. Preservation & co. Bloody Mary Mix
  • 6 large carrots, peeled and cut into 3-inch pieces
  • 20 small mushrooms, stems removed
Instructions
  1. Preheat an oven to 350 degrees F
  2. Season the short ribs with salt and pepper, and set aside. Heat an oven-proof Dutch oven, or wide, shallow pot with a lid over medium-high heat. Stir in the olive oil and butter until the butter has melted. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add the leek, and continue cooking until the onion and leek are lightly browned. Remove and set aside.
  3. Brown the short ribs (or pot roast) in the hot Dutch oven until browned on all sides, about 3 minutes per side. Once browned, sprinkle the reserved onions over the ribs, pour in the wine, beef stock, tomatoes, and Preservation & co. Bloody Mary Mix. Nestle the carrot chunks among the ribs. Bring to a simmer, then cover, and place into the preheated oven.
  4. Braise in the oven for 2 hours, then add the mushroom caps, recover, and continue cooking 1 hour more.
  5. Serve with mashed potatoes.

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.
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