Recipes

Although it is starting to feel like spring, none of the tell tale foods of spring are quite available yet SO, sometimes you have to make your own. The nuttiness of almonds, the fresh brightness of orange with a splash of rum will get you through the winter doldrums and satisfy your sweet tooth at the same time.

Simple Frangipane Spread

We sell a version of this that we make at Well Seasoned. It is the perfect accompaniment to our house-made scones, a freshly baked croissant, as a topping for a poached pear or just eaten straight off the spoon!

Ingredients:

• 125 grams almond flour
• 125 grams unsalted butter, softened
• 125 grams granulated sugar
• 1 teaspoon vanilla extract, dark rum or almond extract
• 3 large eggs
• ¼ teaspoon salt
• Zest of 1 orange

Instructions:

1. Make the frangipane by slowly melting the 125 g butter over low heat and letting it cool slightly. Beat the sugar together with the three eggs and the grated zest of orange until creamy and add the melted butter while continuing to beat. Add the almond flour and mix until smooth.
2. Store in an airtight container refrigerated for up to 10 days or freezer for up to 60 days.

Break time! Enjoy a quick, yummy snack à la Parisian café today! *miam-miam*

Croque Monsieur

A croque monsieur is a French-style baked or fried boiled ham and cheese sandwich. Craving grilled cheese? Satisfy the craving with this recipe!

Ingredients:

• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups hot whole milk
• 1 teaspoon kosher salt*
• ½ teaspoon freshly ground black pepper*
• 8 ounces baked ham, sliced but not paper thin
• Pinch nutmeg*
• 5 cups Comte or Gruyere cheese, grated
• ½ cup freshly grated Parmesan*
• 16 slices white sandwich bread
• Dijon mustard*
• *Available from Well Seasoned

Instructions:

1. Preheat the oven to 400 degrees F.
2. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
3. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
4. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Did you challenge yourself to eat less meat this year? Well done! Eating vegetarian doesn't have to be boring - Campagnolo (be sure to visit this excellent northern Italian restaurant next time you're in Vancouver) has shared this excellent recipe that we're sure you'll love!

Crispy Ceci

Level up your pizza night or pasta dinner by whipping up a batch of Crispy Ceci! Salud!

Ingredients:

• 2 cups Chick Peas, cooked
• 1/2 cup Arugala
• 4 leaves fresh Mint
• 2 Scallions
• 1 tbsp Parsley
• Chili Flakes, pinch*
• 2 tbsp Olive oil*
• 1 Lemon
• Black pepper*
• Salt*
• *Available from Well Seasoned

Instructions:

1. Start by deep frying chick peas.
2. In a separate bowl make a simple salad by combing arugala, torn mint leaves, sliced scallions, parsley, sliced scallions, parsley and chili flakes.
3. Dress the salad with olive oil salt and pepper. Add the zest and juice of one lemon.
4. Add fried chick peas and season with salt and pepper to taste.

On the twelfth day of recipes, we suggest you get (or if you're lucky - WIN) yourself a jar of Spiceologist Raspberry Chipotle Rub to make...

Raspberry Chipotle Braised Short Ribs

Spiceologists creates a line of seasonings we have been carrying at Well Seasoned for a few years and we absolutely love them. The sweetness of the raspberry and the little hint of smoky spiciness from the chipotle totally takes this short rib recipe to the next level. We get our short ribs from Bonetti Meats on 248th street in Langley, they are nice and meaty – always exceptional quality. Don’t forget to enter our contest before 11:30 AM on December 24th.

Ingredients:

• 4 lbs beef short ribs
• 2 tablespoons Well Seasoned olive oil *
• 2 medium yellow onions, diced
• 3 large carrots, peel and cut into rounds
• 2 medium celery stalks, diced
• 2 tablespoons all-purpose flour
• ½ bottle Cabernet Sauvignon
• 1 tablespoon tomato paste
• 3 tablespoons “Spiceologist Raspberry Chipotle Spice Rub” *
• 2 tablespoons granulated garlic *
• 3 cups prepared Major beef stock *
• salt & pepper, to taste
  • *Available from Well Seasoned

Instructions:

1. Preheat oven to 350ºF.
2. Season short ribs on all sides with salt & pepper. Heat a large skillet over high heat. Add the olive oil and the short ribs. Brown on all sides until golden brown, about 1-2 minutes per side. Transfer to a plate. Pour off all but 2 tablespoons of the drippings. Add onions, carrots and celery and sauté until translucent and soft, about 6-8 minutes.
3. Add flour and tomato paste and stir to combine. Sauté until the vegetables are a deep red colour, about 5 minutes longer. Stir in the wine and bring to a boil. Lower the heat and simmer until reduced by half, about 6-8 minutes. Add the Raspberry Chipotle spice rub and garlic, stirring to combine. Add short ribs and beef stock. Add to an ovenproof baking dish and cover tightly with aluminum foil. Bake 2 1/2 hours, until the ribs are tender. Serve over mashed potatoes, drizzling with the pan sauce. Serve immediately.

On the eleventh day of recipes, we suggest you get (or if you're lucky - WIN) yourself a jar of Passata, Orzo Pasta & Italian Seasoning blend to make...

Stovetop Orzo Bolognese

This is a stick to your ribs, rainy Wednesday night kind of meal. Perfect with a glass or two of red wine, some fresh crusty bread and a big old Caesar salad. The Orzo works well in this dish because it is so small and cooks quickly. If you want to add a little extra spice to it, when you add the Italian herbs, add a pinch or three of dried chili flakes. Don’t forget to enter our contest before 6:30 PM on December 22nd.

Ingredients:

• 1 tbsp. Well Seasoned olive oil *
• 2 cloves of garlic, minced
• 1 medium sized onion, chopped
• 1 lb. ground beef
• 1 bottle tomato passata *
• 2 tsp Worcestershire sauce
• 2 tsp dried Italian herb seasoning blend *
• 1 tsp salt
• Freshly cracked black pepper
• 3 cups vegetable of beef broth *
• 1 ½ cups Orzo pasta *
• A generous amount of freshly grated parmesan cheese
• Finely chopped flat leaf parsley
• *Available from Well Seasoned

Instructions:

1. Heat the oil in a large frying pan over medium high heat. Add the onion and garlic and cook until translucent. Add the beef and turn the heat up to high. Cook the beef, breaking it up as you go.
2. When the meat is browned, add the remaining ingredients except the orzo. When the liquid comes to a simmer, add the orzo. Stir and immediately turn the heat down to medium low. Cook for 10 minutes, stirring frequently to ensure the orzo doesn't stick to the bottom of the pan. If your liquid is evaporating too quickly, just add a splash of hot water or more broth.
3. Remove the pasta from the heat, it should still be slightly al dente. Check for seasoning, adjust if necessary with more salt and pepper. Serve immediately garnished with freshly grated parmesan and parsley.

Did you catch Angie on Breakfast TV this week? She was talking Holiday Side Dishes and we have all three recipes available online now! Enjoy her Sweet and Spicy Roasted Carrots with Parsnips and Chickpeas, Homemade Citrus Cranberry Sauce with Grand Marnier (listed below) and Roasted Pear  & Arugula Salad with Cranberries and Maple Vinaigrette!

Homemade Citrus Cranberry Sauce with Grand Marnier

Ingredients:

• 1 small orange, seedless & unpeeled
• 1/4 cup fresh squeezed orange juice
• 2 tsp orange zest
• 2 tbsp lemon juice
• 1 cup white sugar
• 3 cups fresh or frozen cranberries (1 bag)
• 2 tbsp orange liqueur (grand marnier or triple sec)
• *Available from Well Seasoned

Instructions:

1. In a food processor finely chop orange, and set aside.
2. In a large saucepan combine orange juice, citrus zest and sugar. Bring to a boil over high heat, stirring frequently until sugar dissolves.
3. Stir in cranberries and chopped orange, continue to cook stirring frequently until the berries start to burst. Remove from the heat, stir in the orange liqueur, let cool. The sauce will thicken as it cools.
4. Store in mason jars in the fridge for 3 weeks, or keep in the freezer for up to 6 months.
5. Chef's Tip: For a non-alcoholic version, add more orange juice and remove liqueur. Tie a bow around the jar and give as a hostess gift all season long!