Recipes

Whether you spell it B'stilla, Bastilla or Pastilla - this Chicken and Almond pie is a delicious, traditional Moroccan dish that is agreed to be "intricate, grand, fabulously rich and fantastical".

B'stilla

Ingredients for Almond Sugar:

• 1/2 cup blanched whole almonds, toasted and cooled
• 3 tablespoons granulated sugar*
• 1 teaspoon cinnamon*

Ingredients for Filling:

• 1/4 teaspoon saffron threads, crumbled*
• 2 tablespoons hot water
• 1 medium onion, chopped (about 1 1/4 cups)
• 2 garlic cloves, cut into thin strips
• 1 1/2 sticks (3/4 cup) unsalted butter
• 3/4 teaspoon ground ginger*
• 2 teaspoons ras el hanout*
• 1/2 teaspoon freshly ground black pepper*
• 2 pounds chicken parts (about 1 whole breast, 2 thighs, and 2 legs)
• 1 1/2 cups low-salt chicken broth*
• 3 large eggs, beaten lightly
• 1/4 cup plus 2 tablespoons chopped fresh parsley leaves
• 3 tablespoons chopped fresh coriander
• 1 1/2 tablespoons fresh lemon juice, or to taste

Ingredients for Finishing:

• 18 sheets (about 1 1/2 packages) phyllo (preferably Number 4 ultra-thin)*
• Confectioners' sugar and cinnamon for sprinkling*
• *Available from Well Seasoned

Instructions:

1. To make the almond sugar:

• In a food processor grind fine almonds, granulated sugar, and cinnamon. Almond sugar may be made 1 day ahead and kept covered in a cool dark place.
• In a small bowl combine saffron with hot water and let stand 10 minutes.
• In a heavy 4-quart kettle sauté onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.
• Add chicken parts, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, 25 to 35 minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken, discarding skin and bones.
• Measure reserved cooking liquid and solids and if necessary boil, stirring occasionally, until reduced to about 1 3/4 cups. Reduce heat to moderate and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are set, about 3 minutes. Remove kettle from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day ahead and kept chilled, covered.
• Preheat oven to 425°F. and butter 2 large shallow baking pans.
• In a small saucepan melt remaining 9 tablespoons butter and keep warm but not hot.
• Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper. Cover wax paper sheets with a kitchen towel. On a work surface arrange a half sheet of phyllo with short side facing you and brush with melted butter. On this, layer and brush 3 more half sheets of phyllo in the same manner.
• Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges. Put 1/3 cup chicken mixture over almond sugar and spread out slightly. Top chicken mixture with 1 more tablespoon almond sugar and roll up filling in phyllo, folding in sides after first roll. Transfer b'stilla immediately.
• Form 8 more b'stillas in the same manner with remaining phyllo, butter, almond sugar, and chicken mixture, chilling each b'stilla as it is made. B'stillas may be prepared up to this point 4 hours ahead and kept chilled, covered lightly with plastic wrap once cold.
• Bake chilled b'stillas in oven until tops and ends are puffed and browned, 15 to 20 minutes. Cool b'stillas slightly on a rack. Sprinkle b'stillas with confectioners' sugar and cinnamon and serve warm.

This recipe is great for snacking during the holiday and just one more great way you can use our Moroccan spice blend!

Well Seasoned Sweet Spiced Roasted Nuts

Ingredients:

• 2 egg whites
• ½ cup sugar
• 2 teaspoons Well Seasoned Moroccan spice blend*
• 1 teaspoon kosher salt*
• 1 cup cashews, unsalted
• 1 cup pecan halves, unsalted
• 1 cup pistachios, unsalted
• 1 cup walnut halves, unsalted
• *Available from Well Seasoned

Instructions:

1. Preheat the oven to 250 degrees F.
2. In a bowl, whisk the egg white until thick and frothy.
3. Add the sugar, spices and salt and stir to combine. Add the cashews, pecans, pistachios and walnuts and stir to coat with the egg white mixture.
4. Using a slotted spoon, transfer the nuts to two baking sheets. Bake until golden brown and crunchy, 25 to 30 minutes, stirring halfway.
5. Cool and store in an airtight container for up to two weeks.

Yummy and just in time for the fall.

Crab and Corn Chowder

Ingredients:

• ½ cup butter 120 mL
• ¼ cup finely diced onion 60 mL
• 1 Tbsp minced garlic 15 mL
• ¼ cup finely diced celery 60 mL
• ¼ cup finely diced carrot 60 mL
• ¼ cup finely diced red bell pepper 60 mL
• ¼ cup finely diced fennel bulb 60 mL
• ½ cup all-purpose flour 120 mL
• ¼ tsp ground cumin 1.2 mL
• ½ tsp ground coriander 2.5 mL
• ¼ tsp cayenne pepper 1.2 mL
• 5 cups fish or chicken stock, or clam nectar
• 2 cups frozen corn 475 mL
• 2 cups crabmeat 475 mL
• ½ cup whipping cream 120 mL
• 1 tsp lemon juice 5 mL
• 2 Tbsp parsley 30 mL
• 1½ tsp sea salt 7.5 mL
• *Available from Well Seasoned

Instructions:

1. Melt the butter in a medium pot over medium heat. Add the onion, garlic, celery, carrot, red pepper, and fennel and cook for 3 minutes, stirring often. Reduce the heat to low and add the flour, cumin, coriander, and cayenne pepper. Cook for 5 minutes, stirring often. Increase the heat to medium-high and stir in the fish stock a third at a time. Once it comes to a boil add the corn, reduce the heat to a simmer and cook for 5 minutes. Add the crabmeat, cream, lemon, parsley, and salt. Cook for 2 more minutes. Serve immediately.

Creamy Mushroom and Orzo Pasta

Ingredients:

• 1 cup orzo pasta*
• 2 tablespoons butter
• 1 small shallot, minced
• 1 clove garlic minced
• ¼ teaspoon kosher salt*
• Fresh ground black pepper*
• 1 cup chopped crimini mushrooms
• 2 tablespoons flour*
• 1 cup milk
• ¼ teaspoon cayenne pepper*
• 2 ounces shredded cheddar or Gruyere cheese
• ¼ cup panko bread crumbs*
• ¼ cup shredded Parmesan cheese*
• ¼ teaspoon smoked paprika*
• *Available from Well Seasoned

Instructions:

1. Heat the oven to 350 F and coat a small baking dish with non-stick spray.
2. Cook the orzo pasta according to package directions, reducing the cooking time by one minute. Drain and set aside.
3. In a saucepan over medium heat melt the butter until it foams. Add the shallot and garlic and cook for one minute. Add the chopped mushrooms, salt and pepper. Cook until the mushrooms are soft and have reduced in size by half.
4. Add in the flour and cook for one minute, making sure there are no clumps of dry flour remaining. Add in the milk slowly, stirring constantly, until there are no lumps remaining. Add the cayenne pepper and cook until it simmers and has thickened.
5. Turn off the heat and add the shredded cheese in three additions, making sure the cheese is completely melted before adding the next addition. Stir in the orzo. Pour the mixture into the prepared pan and top with the panko, Parmesan, and paprika. Bake for thirty minutes, or until the edges of the dish are bubbling and the topping has browned.

* Cremini mushrooms photo by chispita_666

This post combines two of our favourite things: <3 bacon <3 and eating soup in the fall.

Bacon & Tomato Soup

Ingredients:

• 1 28-ounce can san marzano tomatoes
• 2 tablespoons extra-virgin basil olive oil
• 3 tablespoons finely diced shallots
• 2 garlic cloves, finely diced
• 2 tablespoons finely chopped basil leaves
• 5 strips thick sliced double smoked bacon, fried crispy and roughly chopped
• 3 ounce tomato paste
• ½ cup heavy cream
• 1 cup chicken broth*
• Salt to taste
• *Available from Well Seasoned

Instructions:

1. 1 tablespoon chiffonnade basil, for garnish
2. With a hand blender in the bowl puree the tomatoes and set them side.
3. In a heavy pot heat the basil olive oil, add shallots and garlic - cook until soft. Add the chopped basil, bacon and tomato paste - continue to cook, stirring regularly. Add the tomato puree, cream, chicken broth, and salt to taste. Bring to a simmer.
4. Pour soup into bowls and garnish with basil. Serve immediately.