Recipes

Roasted Delicata Squash With Walnuts, Goat’s Cheese And Tahini

Yields to 4

Ingredients:

• 2 delicata squash, or any favourite variety, cut in half, seeds scraped
• 50ml melted butter
• 30ml maple syrup
• 4 sage leaves
• 100ml fresh goat’s cheese
• 50ml walnuts, roasted and coarsely chopped
• 50ml tahini
• 3 stalks of chives, thinly sliced

Instructions:

1. Preheat your oven to 425F. In a large skillet brown the butter with sage leaves. Season the squash flesh with maple syrup and sprinkle with salt. Roast until tender, depending on the variety of squash. Whip the goat’s cheese in a food processor until smooth and airy.
2. Stuff the squash halves with goat’s cheese, sprinkle with walnuts and drizzle with tahini.
3. Garnish with chives and crispy sage leaves, serve warm.

Prep Time: 10 Minutes

Cook time: 15 Minutes

It's FINALLY here! For those who can't get enough, we're sharing our Pumpkin Spice Blend that you can use in anything and everything. For those who are just looking for a few (or daily) Pumpkin Spice Lattes to celebrate the season, check out our PSL recipe below.

Pumpkin Spice Blend

All spices are available at Well Seasoned - fresh is always better. Come see us in store!

Ingredients:

• 4 tsp ground cinnamon*
• 2 tsp ground ginger*
• 1 tsp ground cloves*
• 1/2 tsp ground nutmeg*
• 1 tsp ground all spice*
• *Available from Well Seasoned

Instructions:

1. Blend + Enjoy.

What better for a sunny Sunday after a week of smoke and grey than an excuse to whip up some dip to take out to the patio and soak in the last days of late summer? Pick up a bottle of this Canadian made delight in store today, and then serve up the kind of smoke everyone can enjoy. You can also order a bottle of Smoke Show Hot Sauce from us online!

Smoke Show Hummus

There are lots of tips floating around for how to make the perfect hummus; from preserving a little of your chickpea liquid for a stronger taste (mix it into your water and olive oil solution) to only using the very best quality Extra Virgin Olive Oil (which, of course, we always recommend), but we think the absolute best way to elevate your hummus game is to add some heat.

Ingredients:

• 2 charred Jalapeño Peppers
• 1 can of Chickpeas
• 2 cloves of Garlic
• ¼ cup of Tahini
• The juice from 1 Lemon
• 1 pinch of Salt and Pepper
• 1 tsp. Sumac
• 3 tbsp. Smoke Show Hot Sauce
• 1 tsp. Smoked Paprika
• Well Seasoned Olive Oil
• Water
• 2 tbsp. Zaahtar
• *Available from Well Seasoned

Instructions:

1. Start the grill and char your jalapeños and lemons and garlic.
2. Drain and rinse your can of chickpeas.
3. Using a food processor, blend the chickpeas and the garlic just slightly.
4. Add the lemon juice, tahini, Smoke Show, spices, and a splash of olive oil. Then blend.
5. While it’s blending, gradually add water and olive oil to obtain your ideal consistency. VERY SLOWLY add these ingredients, until perfectly soft and fluffy.
6. Serve with crudités like sliced radishes, carrots, fennel, celery, tortilla chips, etc.

ENJOY!

Prep Time: 10 Minutes

Cook time: 5 Minutes

Roasted Cote De Boeuf With Herbs De Provence, Bone Marrow, Gorgonzola And Burnt Hazelnuts

Yields: 2 portions.

Ingredients:

• 1 16oz rib eye steak
• 30ml herbs de provence
• 30ml fleur de sel
• 2 pieces marrow bones
• 100ml cleaned frisée
• 30ml dijon mustard
• 100ml crumbled gorgonzola, piccante if available
• 2 anchovies
• 30ml chives chopped thin
• 50ml hazelnuts
• 1 lemon juice
• 100ml butter
• 2 cloves of garlic
• 4 sprigs of thyme
• 1 large sprig of rosemary

Instructions:

1. Season the steak with fleur de sel and rest for 10 minutes. Preheat your oven to 375F.
2. Heat up a heavy bottom pan on medium. Put the marrow bones in the oven on a baking sheet.
3. Add 20ml of vegetable oil to the pan and sear the steak on one side for 5
   minutes. Flip and sear for another 3 minutes. Add the butter, garlic, thyme, rosemary, butter and anchovies and cook another 2 minutes basting the steak at the same time. Transfer on a wire rack when internal temperature reads 125F. Rest for 10 minutes.
4. In a dry pan roast the hazelnuts on one side until it is burnt on the outside, chop coarsely. Brush the steak with dijon mustard and sprinkle with gorgonzola and chives. Transfer on a platter with roasted bone marrow and sprinkle with chopped hazelnuts all over.
5. Dress the frisée with lemon juice, garnish and serve.

Prep Time: 25 Minutes

Cook time: 15 Minutes

Smoked Chili Marinated Hanger Steak Taco With Fresh Tortilla, Salsa Verde And Spicy Crema

Yields: 2 portions.

Ingredients:

• 1 6oz hanger steak, cleaned
• 1 small can chipotle en adobo
• 1 bunch cilantro
• 50ml fish sauce, optional
• 1 white onion, finely chopped
• 1 serrano chili
• 1 tomatillo
• 3 cloves of garlic
• 100ml sour cream
• 2 limes
• 1 cup warm water
• 1.5 cups masa harina
• Tortilla press

Instructions:

1. Trim the silver skin and sinew from hanger steak. Purée the can of chipotle in a blender, take out 2/3 and reserve. Add juice and zest of 1 lime, 1 clove of garlic, fish sauce if using and few cilantro stems. Marinade the meat in the mixture anywhere between 3-24 hours.
2. Mix masa harina and water in a bowl with a generous pinch of salt. Knead until it comes together, nice and pliable. Divide into walnut sized balls, or 30gr if you have a scale. Cover and keep at room temperature.
3. Heat a heavy grill grate on your stove top, or ideally a charcoal grill on high. Pull the meat out of the marinade and pat dry, season with kosher salt. Grill the steak on all sides, around 6 minutes, or until the desired doneness is achieved, rest 10 minutes. At the same time grill the tomatillo and serrano. In the meantime, wipe the grill clean and keep it hot.
4. Press the tortillas in the tortilla press in between plastic or parchment
   paper, transfer to hot grill and cook 1 minutes per side, stack and keep warm. Mix the rest of the chipotle with sour cream, and transfer in a bowl.
5. Chop cilantro coarsely and mix with onion. In a blender combine tomatillo, serrano, lime juice and zest, 2 cloves of garlic, blitz until smooth, correct seasoning. Slice the meat and serve with tortilla and salsa.

Prep Time: 45 Minutes, Marinade meat for 3-24 Hours

Cook time: 25 Minutes

Serves 4. BC Apples are in season! Enjoy this dessert tonight!

BC Golden Delicious Apple Dumplings

Ingredients:

• 1 cup granulated Sugar
• 1 tsp ground true Cinnamon
• 2 frozen puff-pastry sheets (1lb, 1 1/4oz.), thawed
• 1 egg, beaten
• 4 BC Grown Golden Delicious Apples, peeled and cored
• *Available from Well Seasoned

Instructions:

1. Heat oven to 425. In a small bowl, combine the sugar and cinnamon. Set aside.
2. On a floured surface, roll out one of the puff-pastry sheets to a 13 x 13" square. Cut the square in half and cut each half into a 9 x 6" rectangle. If you want to make the optional decoration in step 3, reserve the scraps. With the beaten egg, lightly brush 1" along the edges of one of the rectangles. Put one of the apples, upside down, in the middle of the rectangle and pour enough of the cinnamon sugar into the centre cavity to reach the top. Gather the four corners of the pastry and pinch them together. Pinch the edges together to seal. With scissor, trim any excess pastry from where the edges meet. Repeat with the remaining pastry, apples, and cinnamon sugar.
3. If you like, use a small knife to cut eight small leaves from the scraps of pastry. Brush the backs of the leaves with the beaten egg and attached two of them to the top of each dumpling.
4. Chill the dumplings for 15 minutes. Put them on a heavy baking sheet and lightly brush them with the beaten egg. Bake the dumplings for 8 minutes. Reduce the heat to 400 and continue cooking until golden, about 20-22 minutes longer. Don't bake too long or the dumplings may burst.

Prep Time: 30 Minutes

Cook time: 30 Minutes