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Arugula & Fennel Salad ft. May's Spice of the Month

May 24, 2018

Fennel is May's SPICE OF THE MONTH! 

Fennel is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. One of our favorite ways to enjoy fennel is in an Italian style sausage – a delicious addition to a pasta sauce or in a lasagna.

We love Fennel | Spice of the Month | Well Seasoned, a gourmet food store in Langley, BC

Arugula & Fennel Salad

Fresh fennel and the fennel seeds in this dressing create fantastic layers of flavours. The Hazelnuts are a delicious addition but can be substituted with almonds or even pine nuts.

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

Ingredients

  • ½ tsp. fennel seeds (available in store at Well Seasoned)
  • ¼ cup fresh orange juice
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. minced shallot
  • 2 tsp. finely grated orange zest
  • ¼ tsp. minced garlic
  • ¼ tsp. Dijon mustard (available in store at Well Seasoned)
  • 1 ½ tbsp. extra-virgin olive oil (available in store at Well Seasoned)
  • 1 ½ tbsp. hazelnut oil (available in store at Well Seasoned)
  • Kosher salt and freshly ground black pepper (available in store at Well Seasoned)
  • 1 small fennel bulb
  • 5 oz. arugula, trimmed, washed, and spun dry (about 5 cups)
  • ¼ cup hazelnuts, toasted and coarsely chopped
Instructions:
  1. Toast the fennel seeds lightly in a small skillet over medium heat for about 2 minutes. Transfer to a cutting board and let the seeds cool. Chop them coarsely (a mortar and pestle works great).
  2. Combine the orange juice, lemon juice, shallot, orange zest, and garlic in a small bowl. Let sit for 20 minutes and then stir in the fennel seeds and Dijon mustard. Whisk in the olive oil and hazelnut oil and season to taste with salt and pepper.
  3. Cut off the top and bottom of the fennel bulb. Cut it in half lengthwise. Lay one half flat on its cut surface and slice crosswise as thinly as possible. Stop slicing when you hit the core. Repeat with the second half. You should have about 1 ½ cups sliced fennel.
  4. Put the sliced fennel in a large bowl with the arugula and toasted hazelnuts. Toss with enough of the dressing to lightly coat the leaves (you may not need all of the dressing). Season with salt and pepper to taste and serve.

Summer Gin & Tonic

May 20, 2018

Summer Gin & Tonic vibes get a bit of a twist with Rootside Cardamom & Citrus Tonic Syrup! Follow these simply instructions for the perfect Gin & Tonic:

Summer Gin & Tonic 

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

Ingredients

  • 1oz Rootside Cardamom & Citrus Tonic Syrup (available at Well Seasoned),
  • 1.5oz gin,
  • a squeeze of lime juice
  • Soda Water
Instructions:

  1. Add 1oz Rootside, 1.5oz gin, a squeeze of lime juice to a glass and top it off with soda water.

  2. Serve over ice. ENJOY!

Italian Style Pasta Sauce with Fennel ft. May's Spice of the Month

May 17, 2018

Fennel is May's SPICE OF THE MONTH! 

Fennel is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. One of our favorite ways to enjoy fennel is in an Italian style sausage – a delicious addition to a pasta sauce or in a lasagna.

We love Fennel | Spice of the Month | Well Seasoned, a gourmet food store in Langley, BC

Italian Style Pasta Sauce with Fennel

This pasta sauce will feed a crowd, freezes well and makes a killer lasagna!

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

Ingredients

  • 1 lb. sweet Italian sausage, sliced
  • ¾ lb. lean ground beef
  • 1 small cooking onion, minced
  • 2 cloves garlic, minced
  • 1 28 oz. can crushed tomatoes
  • 12 oz. tomato paste
  • ½ cup water
  • 2 tbsp. brown sugar
  • 1 ½ tsp. dried basil (available in store at Well Seasoned)
  • ½ tsp. dried fennel seed (available in store at Well Seasoned)
  • 1 tsp. Italian seasoning (available in store at Well Seasoned)
  • ½ tsp. kosher salt (available in store at Well Seasoned)
  • ¼ tsp. cracked black pepper (available in store at Well Seasoned)
Instructions:
  1. In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 ½ hours, stirring occasionally. Serve with your favorite cut of pasta.

Asparagus & Chevre Risotto (from Eating Local – a food lover’s guide to the Fraser Valley)

May 13, 2018

Have you picked up your copy of Eating Local in the Fraser Valley?

Asparagus & Chevre Risotto
(from Eating Local – a food lover’s guide to the Fraser Valley)

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

Ingredients:

  • ½ lb asparagus, washed, ends trimmed
  • 3 cups chicken or vegetable stock*
  • 4 Tbsp unsalted butter, divided
  • 1 Tbsp vegetable oil
  • ½ cup finely chopped yellow onion
  • 1½ cups Arborio rice*
  • 1 tub (6 oz) Milner Valley herb chèvre (or your favorite herb chèvre)*
  • ½ cup freshly grated parmesan*
  • 1 Tbsp chopped fresh Italian parsley
  • Sea salt and cracked black pepper*

Instructions:

  1. Prepare a bowl of ice water.
  2. In a sauté pan of salted boiling water, blanch the asparagus until the spears are fork-tender. With a set of tongs, transfer the spears to the ice water to stop the cooking immediately. Once the asparagus has cooled, cut the tips off and reserve for later. Chop spears into ¼-inch pieces and reserve.
  3. In a medium saucepan, bring the stock to a simmer over medium heat.
  4. In a large heavy-bottomed sauté pan, place 2 Tbsp of the butter, the vegetable oil, and the onions and cook over medium heat until translucent. Add the rice to the saucepan. Stir to coat it well. Add a ladleful of warm stock and stir with a wooden spoon to keep the rice from sticking to the bottom of the pot. When the liquid is evaporated, add another ladle of stock, repeating until the grains of rice lose their chalky centers and are firm yet tender, about 25 minutes.
  5. Stir in the chèvre and add the asparagus stalks. When the risotto is done (it should be soft yet still slightly al dente), about another 8 minutes, turn off the heat. Stir in the remaining 2 Tbsp butter, then the asparagus tips, parmesan, and parsley. Season with salt and pepper to taste. Transfer the risotto to a serving platter and serve immediately.


*All available at Well Seasoned! Come visit us in store!

Lemon Cake with Toasted Fennel ft. May's Spice of the Month

May 10, 2018

Fennel is May's SPICE OF THE MONTH! 

Fennel is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. One of our favorite ways to enjoy fennel is in an Italian style sausage – a delicious addition to a pasta sauce or in a lasagna.

We love Fennel | Spice of the Month | Well Seasoned, a gourmet food store in Langley, BC

Lemon Cake with Toasted Fennel

This cake is a perfect light dessert for a spring dinner on the deck or to add to your Mother’s day brunch menu.

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

Ingredients

  • 1 cup butter
  • 5 eggs
  • 4 teaspoons fennel seeds (available in store at Well Seasoned)
  • 3 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups sugar
  • 2 teaspoons vanilla (available in store at Well Seasoned)
  • 2/3 cup buttermilk
  • 2 tbsp. shredded lemon peel
  • ½ cup lemon juice
  • 1 cup flaked coconut (available in store at Well Seasoned)
  • ¼ cup sugar
  • 2 tablespoons lemon juice
Instructions:
  1. Let butter and eggs stand at room temperature for 30 minutes. Grease and flour a 10-inch fluted tube pan; set pan aside. In a small skillet or saucepan, heat and stir fennel seeds over medium heat about 2 minutes or until fragrant; cool. Crush slightly with a mortar and pestle. Set fennel aside. In a medium bowl, combine flour, baking powder and salt; set aside.
  2. In a very large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the 2 cups sugar, beating about 4 minutes or until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating for 20 to 30 seconds after each addition. Alternately add flour mixture and buttermilk, beating on low to medium speed after each addition just until combined. Using a wooden spoon, stir in fennel seeds, lemon peel, the ½ cup lemon juice and the coconut.
  3. Spread batter evenly into the prepared pan. Bake in a 350 degrees F oven 55 to 60 minutes or until a wooden toothpick inserted near the center of cake comes out clean and the top springs back when lightly touched. Cool cake in pan on a wire rack for 10 minutes.
  4. Meanwhile, in a small saucepan heat and stir the ¼ cup sugar and the 2 tablespoons lemon juice over medium heat until sugar is dissolved.
  5. Invert cake onto wire rack set over a shallow baking pan; remove pan. Poke holes with a wooden toothpick or skewer into top of cake. Spoon glaze over cake. Cool thoroughly and serve.

Crispy Spicy Maple Bacon

May 06, 2018

Saying "I love you mom" this Mother's day is as easy as...bacon! This special breakfast in bed recipe collection (French Toast, Rhubarb Syrup & Crispy, Spicy Maple Bacon, seen below) will be sure to put you in Mom's good books for the rest of the month (at least!). This recipe was featured in 2009 Well Seasoned Nibbles newsletter.

Crispy Spicy Maple Bacon

Because nothing says "I love you mom" like Breakfast in Bed + Bacon.

Ingredients:

  • 1 lb double smoked, thick sliced bacon
  • ½ cup pure maple syrup
  • ¼ tsp. cayenne pepper
    • *Available from Well Seasoned

Instructions:

  1. Preheat oven to 400 degrees. Line a baking sheet with foil to make your clean-up a little easier.
  2. Arrange bacon slices on the foil and place on the center rack of the oven. Check on the bacon 8-10 minutes later, drain off some of the fat and baste it with the maple syrup. Check again in 3-4 minutes to baste again.
  3. As soon as the bacon is golden brown, but not excessively crisp, it's done. The exact time will depend largely on the thickness of the bacon slices. Remove the pan from the oven.
  4. Transfer the bacon to another sheet pan lined with paper towels to absorb the fat. Serve warm bacon with granola crusted french toast.

 

Prep Time:

10 Minutes

Cook time:

15 Minutes

Yield: Serves 4

Photo credit: Whitney, Flickr 2009

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