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Creamed Spinach with Fresh Dill ft. August's Spice of the Month

August 23, 2018

Dill is August's SPICE OF THE MONTH! 

One tablespoon chopped fresh dill = 1 teaspoon dried dill weed. The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma  - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Dill | Spice of the Month | Well Seasoned, a gourmet food store in Langley, BC

Creamed Spinach with Fresh Dill

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

Ingredients

  • 1 tablespoon unsalted butter
  • ¼ cup finely chopped onion
  • 1 lb. spinach, large stems removed, coarsely chopped
  • 1/3 cup heavy cream
  • 1 clove garlic, minced
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon each kosher salt & cracked black pepper
  • 1/3 cup coarsely chopped fresh dill
Instructions:
  1. Melt the butter in a large pot over medium heat. Add the onion and cook, stirring often, until soft and translucent, 3 to 5 minutes.
  2. Add the spinach, cover, and cook, stirring once or twice, until wilted, 2 to 3 minutes. Using a slotted spoon, transfer the spinach and onions to a bowl. Pour off and discard any liquid left in the pot.
  3. Return the pot to medium heat and add the cream, garlic, and nutmeg. Let the cream come to a low simmer, and cook, stirring often, until it thickens and reduces slightly, 2 to 3 minutes. Stir in the salt and several grinds of pepper.
  4. Give the spinach a squeeze to remove any excess liquid and return it to the pot, tossing to coat it in the reduced cream. Remove the pot from the heat and stir in the dill. Taste and season with more salt or pepper as needed.

Crunchy Quick Pickles ft. August's Spice of the Month

August 16, 2018

Dill is August's SPICE OF THE MONTH! 

One tablespoon chopped fresh dill = 1 teaspoon dried dill weed. The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma  - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Dill | Spice of the Month | Well Seasoned, a gourmet food store in Langley, BC

Crunchy Quick Pickles

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

Ingredients

  • ¼ cup white wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons granulated sugar
  • 1 ¼ teaspoons flaky sea salt, plus more as needed
  • Freshly ground black pepper
  • 2 pounds cucumbers (about 4 medium)
  • ¼ cup chopped fresh dill
Instructions:
  1. Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.
  2. Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the dill, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavours to come together. Taste and season with more salt and pepper as needed before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Trading Post Rye Amber Ale Pineapple-Glazed Chicken Wings

August 12, 2018

Inspired by our friends at Trading Post Brewing, we have created these killer wings! If you missed your chance to try some Trading Post Brewery at last week's Hot August Nights, here's another great reason to pick yourself up some of their Rye Amber Ale!

Trading Post Rye Amber Ale Pineapple-Glazed Chicken Wings

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

Ingredients for Marinade

  • Zest of 1/2 orange and lime
  • 3 cloves garlic, chopped
  • 1/2 white onion, halved and sliced
  • 1/2 bottle (180ml) Trading Post Rye Amber Ale
  • 6 tbsp. Olive Oil*
  • 1 tbsp. hot sauce*
  • 2 lb. chicken wings

Ingredients for Dark Ale Pineapple Glaze

  • 1/2 bottle (180ml) Trading Post Rye Amber Ale
  • 3/4 cups orange juice
  • 2 cups pineapple juice
  • 1/4 cup maple syrup*
  • 2 tbsp. hot sauce*
  • 1 tbsp. ginger, chopped
  • 2 tbsp fresh squeezed lemon juice
  • Kosher salt, to taste*
  • 2 tbsp. finely minced garlic
    • *Available at Well Seasoned

Instructions:

  1. Marinade: Combine orange & lime zest, garlic, onion, beer, oil and hot sauce in large bowl. Place chicken wings in a large sealable plastic bag, pour marinade over top and marinate in refrigerator for 6 hours, or up to 24 hours.
  2. For the glaze: Heat grill to 400F/200C. In medium bowl, combine ingredients for glaze. Remove chicken wings from bag; place chicken wings on grill and cook, turning, until done, about 5 minutes per side. Brush wings with pineapple glaze sauce and cook additional minute on each side.

Smokey Blackberry BBQ Sauce

August 10, 2018

As seen today on Global TV

Smokey Blackberry BBQ Sauce

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

Ingredients

  • 1 pound blackberries
  • 2 teaspoons sweet smoked paprika
  • 3 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 1 medium onion, finely chopped
  • ¼ cup tomato paste
  • 1 cup apple cider vinegar
  • 1 cup packed light brown sugar
  • ¼ cup soy sauce
  • 3 tablespoons chipotle paste
  • 2 tablespoons Dijon mustard
  • 1 teaspoon ground cumin
  • Kosher salt
  • Pepper

Instructions:

  1. In a saucepan, heat the 3 tablespoons of vegetable oil. Add the garlic and cook over moderately low heat, stirring, until just golden. Add the chopped onion and cook over moderate heat, stirring, until softened and just starting to brown, about 7 minutes.
  2. Stir in the paprika & tomato paste and cook until glossy, about 2 minutes.
  3. Add the blackberries, vinegar, brown sugar, soy sauce, chipotles, mustard and cumin and bring just to a boil. Simmer over moderately low heat, stirring, until slightly thickened and the berries are very tender, about 20 minutes.
  4. Transfer the sauce to a blender and let cool slightly, then puree until smooth. Strain through a fine sieve into a bowl, discarding the solids. Season the sauce with salt and pepper and let cool completely.

Dill Butter ft. August's Spice of the Month

August 09, 2018

Dill is August's SPICE OF THE MONTH! 

Try a simple DILL BUTTER on steamed potatoes or veggies! Spread it on bread or melt a spoonful on top of freshly grilled salmon.

Dill | Spice of the Month | Well Seasoned, a gourmet food store in Langley, BC

Dill Butter

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

Ingredients

  • 2 tbsp. dried Dill Weed
  • Zest of ½ a lemon
  • ½ cup softened Salted Butter
Instructions:
  1. Add 2 tbsp. dried dill weed & the zest of ½ a lemon to ½ cup softened salted butter.
  2. Mix well, cover and refrigerate at least 2 hours before using to let flavours blend.

Photo credit: MOs810

Peach Bellini Zipzicles

August 08, 2018

As seen on CTV! Talk about unique summer cocktails!? These Sangria zipzicles are a crowd pleaser! 

Peach Bellini Zipzicles

Freezies aren't just for kids!!


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

  • 16 oz fresh orange juice
  • ¾ cup fresh raspberries
  • 6 oz Paquito peach syrup
  • 10 Zipzicle pouches
  • 1 bottle Champagne
  • 10 Champagne flutes
Instructions:
  1. Place all ingredients into a blender and processes until pureed. Strain to remove the raspberry seeds. Using a funnel, fill pouches with Bellini mix.
  2. Zip close and freeze in an upright position until solid.
  3. When ready to serve, break ice pop in half and place one half into each empty champagne flute. Slowly pour champagne over top ice pop. Cheers!
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