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Cauliflower Gratin ft. March's Spice of the Month

March 15, 2018

Nutmeg is March's SPICE OF THE MONTH!

Nutmeg is a spice from the nutmeg tree, which is native to several Indonesian islands. Nutmeg has a warm, spicy aroma and flavour and can be used in sweet and savoury cooking - 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!

Nutmeg | Spice of the Month | Well Seasoned, a gourmet food store serving the Lower Mainland, Fraser Valley and Metro Vancouver area.

Cauliflower Gratin

These are a fantastic garnish to your salad, added to your granola or chopped and sprinkled on roasted squash.

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

Ingredients for the cauliflower

  • 3 tablespoons extra virgin olive oil (available in store at Well Seasoned)
  • ¼ teaspoon red chili pepper flakes (available in store at Well Seasoned)
  • 3 large shallots – peeled, halved and finely sliced
  • 1 large cauliflower, florets trimmed from stalk and cut in 2″ pieces
  • 4 large garlic cloves, peeled and finely chopped
  • ¾ cup white wine
  • ½ teaspoon sea salt (available in store at Well Seasoned)
  • freshly ground black pepper to taste (available in store at Well Seasoned)

Ingredients for the béchamel:

  • 4 tablespoons unsalted butter
  • ¼ cup unbleached all-purpose flour
  • 2 ½ cups milk
  • ¼ teaspoon sea salt (available in store at Well Seasoned)
  • Freshly ground black pepper to taste (available in store at Well Seasoned)
  • Freshly ground whole nutmeg to taste (available in store at Well Seasoned)
  • 4 oz gruyere cheese, grated
  • 1 medium ceramic baking dish – lightly buttered  (available in store at Well Seasoned)
    Instructions:

    1. Preheat oven to 425°F (220ºC).

    2. Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil, red pepper flakes and shallots and sauté for 2 minutes until the shallots start to soften but not brown. Add the cauliflower and garlic, toss well and sauté for 2 additional minutes until warmed through, tossing only a couple of times. Add the wine and toss well. Then add salt and freshly ground black pepper to taste, toss again.

    3. Reduce heat to medium-low and cover pan. Braise cauliflower for 8 to 10 minutes until tender.

    4. Uncover pan and sauté at high heat for 1 to 2 minutes until all juices have evaporated. Transfer to the prepared baking dish.

    5. In a medium heavy-bottomed saucepan over medium-high heat, melt the butter. Whisk in the flour and cook, whisking constantly for 1 to 2 minutes until the mixture becomes foamy and the flour becomes golden but not brown. Quickly add the milk and whisk constantly until the mixture is well blended. When the mixture starts bubbling, lower heat and slow-simmer for 6 to 8 minutes until the béchamel has thickened. Add the salt, pepper and nutmeg. Mix well and remove from heat.

    6. Pour the béchamel over the cauliflower and sprinkle with the cheese. Bake for 25 to 30 minutes until top is golden-brown. Remove from oven and let cool for 10 minutes before serving.

    Crispy Goat Cheese Salad with Spring Greens and Truffle Vinaigrette

    March 09, 2018

    This is one of our old recipes that we pull out every year to celebrate the spring harvest. Enjoy!

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

    Crispy Goat Cheese Salad with Spring Greens and Truffle Vinaigrette

    Ingredients for Salad:
    • 2 tsp Dijon mustard
    • 1 tsp fine sea salt
    • 2 pinches freshly ground white pepper
    • 3 tbsp wine vinegar
    • 3 tbsp sherry vinegar
    • 1 c. plus 2 tbsp grapeseed oil
    • 2 tbsp chopped black truffle
    Ingredients for Vinaigrette:
    • 1 1/2 c . fresh breadcrumbs
    • Fleur de sel and cracked black pepper
    • Extra virgin olive oil
    • 1 tsp chopped fresh thyme leaves
    Instructions for Salad:
    1. In a small bowl, mix the bread crumbs with salt and pepper, to taste. Add 2 to 3 teaspoons of the olive oil, to just dampen the crumbs and mix well with a fork.
    2. Heat medium size frying pan with about 1/2 cup grapeseed oil on medium high heat.
    3. Dredge the goat cheese in the egg mixture, then the bread crumbs. Making sure the frying pan is good and hot, quickly fry each goat cheese round for about 2 minutes, until golden on each side.
    4. Toss the mixed greens with the truffle vinaigrette. Divide the mixed greens between 4 plates. Carefully, divide the goat cheese rounds on top of each salad, garnish with a sprig of thyme and serve.
    Instructions for Vinaigrette:
    1. For the vinaigrette, whisk together the mustard, salt, pepper and vinegars. Whisking constantly, very slowly drizzle in the grapeseed oil. Store, tightly covered in the refrigerator for up to 1 week.
    2. Add the chopped black truffles before serving.

    Spiced Pecans ft. March's Spice of the Month

    March 08, 2018

    Nutmeg is March's SPICE OF THE MONTH!

    Nutmeg is a spice from the nutmeg tree, which is native to several Indonesian islands. Nutmeg has a warm, spicy aroma and flavour and can be used in sweet and savoury cooking - 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!

    Nutmeg | Spice of the Month | Well Seasoned, a gourmet food store serving the Lower Mainland, Fraser Valley and Metro Vancouver area.

    Spiced Pecans

    These are a fantastic garnish to your salad, added to your granola or chopped and sprinkled on roasted squash.

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

    Ingredients

    • 1 large egg white
    • ½ cup sugar
    • 1 teaspoon freshly ground nutmeg (available in store at Well Seasoned)
    • 1 teaspoon ground cinnamon (available in store at Well Seasoned)
    • ½ teaspoon salt (available in store at Well Seasoned)
    • 2 cups pecan halves (available in store at Well Seasoned)
    Instructions:
    1. Preheat oven to 300°F. Brush large rimmed baking sheet with butter. Whisk egg white in bowl until foamy. Add sugar, spices, and salt. Whisk until mixture is thick and opaque. Add pecans; stir until coated. Using forks, transfer nuts to sheet, spacing apart; discard remaining coating. Bake nuts until deep golden brown, about 35 minutes. Cool completely on sheet. Transfer to container; cover and store at room temperature.

    Photo credit: T.Tseng, 2014: Brown Butter Spiced Pecans, using CC license. https://www.flickr.com/photos/68147320@N02/14015613555

    French Toast ft. March's Spice of the Month

    March 01, 2018

    Nutmeg is March's SPICE OF THE MONTH!

    Nutmeg is a spice from the nutmeg tree, which is native to several Indonesian islands. Nutmeg has a warm, spicy aroma and flavour and can be used in sweet and savoury cooking - 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!

    Nutmeg | Spice of the Month | Well Seasoned, a gourmet food store serving the Lower Mainland, Fraser Valley and Metro Vancouver area.

    French Toast

    Although this is an old school dish, there are several ways to elevate it: great bread, fresh nutmeg and extra egg yolks for richness. The kids will love it but the adults will truly appreciate it.

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

    Ingredients

    • One 1-pound loaf unsliced bread, preferably challah, brioche, or another rich egg bread
    • 5 eggs plus 3 egg yolks
    • ¼ teaspoon salt
    • 1 cup half-and-half
    • ½ cup plain Geek style yogurt
    • 3 tablespoons granulated sugar
    • 2 teaspoons ground nutmeg, plus 1/8 teaspoon (available in store at Well Seasoned)
    • Butter for frying
    • 2 tablespoons powdered sugar
    • Maple syrup for serving (available in store at Well Seasoned)
    Instructions:
    1. Cut the bread into thick slices a little shy of 1 inch and arrange the bread in a single layer in a 13-by-9-inch pan, using an additional 8-inch square pan if necessary.
    2. Whisk the eggs, egg yolks, and salt together in a medium bowl for 1 to 2 minutes, or until they are light, frothy, and completely smooth. (There should be no bits of egg or stringiness remaining, or you will have pieces of cooked egg on the toast.) Whisk in the half-and-half, yogurt, granulated sugar, and 2 teaspoons nutmeg until well blended. Pour the egg mixture over the bread. Cover with plastic wrap and refrigerate overnight, carefully turning the bread once or twice if possible.
    3. When ready to cook, preheat an electric non-stick griddle to 350°F or heat a non-stick skillet over medium heat. Lightly brush the griddle or skillet with some butter and cook the bread in batches for 6 to 8 minutes or until golden brown on the outside but still soft in the center, turning once. Adjust the heat as necessary.
    4. While the bread is frying, stir together the powdered sugar and 1/8 teaspoon nutmeg and put in a fine-mesh strainer. Sprinkle the hot French toast with the powdered sugar mixture and serve topped with maple syrup or preserves.

    Fragrant Poached Pears ft. February's Spice of the Month

    February 15, 2018

    Star Anise is February's SPICE OF THE MONTH! Much like bay leaves are used in Western cuisines, whole stars are used to infuse many Vietnamese and Chinese soups, stews, and braised dishes - 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!

    Fragrant Poached Pears

    These are a classic winter dessert, serve with a generous dollop of whipped cream.

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

    Ingredients

    • ½ cup sugar
    • 2 tablespoons plus 1 ¼ cups water
    • 3 whole star anise (available in store at Well Seasoned)
    • 4 whole cloves (available in store at Well Seasoned)
    • 1 cinnamon stick (available in store at Well Seasoned)
    • ½ vanilla bean, cut crosswise in half (available in store at Well Seasoned)
    • 4 medium-size firm but ripe Anjou or Bosc pears (about 2 pounds), peeled, quartered, cored
    Instructions:
    1. Combine sugar, 2 tablespoons water, star anise, cloves, cinnamon stick and vanilla bean in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Remove from heat.
    2. Add 1 ¼ cups water (mixture will bubble vigorously). Bring to simmer, stirring until pieces of caramel dissolve. Add pears, cover and simmer until tender, turning pears once, about 5 minutes. Using slotted spoon, transfer pears to bowl.
    3. Boil liquid in saucepan until thick and syrupy, about 5 minutes. Pour syrup over pears; toss gently to coat. Chill until cold, at least 3 hours or overnight. Divide pears and syrup among 4 shallow bowls and serve.

    Butter Curry Prawns with Almond Rice Pilaf

    February 11, 2018


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

    Butter Curry Prawns with Almond Rice Pilaf

    • 1 1/2 pounds large Shrimp, peeled and deveined
    • 2 tbsp. Butter
    • 1 cup Basmati Rice (available in store at Well Seasoned)
    • 1 small Shallot, finely chopped
    • 1/4 cup frozen Green Peas
    • 1 tbsp. Well Seasoned Olive Oil
    • 4 tbsp. fresh Cilantro, chopped
    • 2 tbsp. sliced Almonds toasted (plus more for garnish, optional)
    • 1/2 a container of Chef Carl's Gourmet to Go "Butter Sauce" (or more if you want it extra saucy) (available in store at Well Seasoned)
    Instructions
    1. In a medium sized skillet over medium high heat, melt the butter and cook the prawns until just barely cooked. Add the butter sauce & frozen peas and simmer until the sauce is hot and the prawns are cooked. Remove from the heat and stir in half the cilantro.
    2. For the rice: In a small sauce pan, saute the chopped shallot in 1 tbsp. olive oil. When the shallot is translucent but not brown, add the rice. Stir the rice in the hot oil and onion until the rice starts to toast. Add 1 3/4 cup of water to a small sauce pan and bring to a boil. Add the rice and stir. Bring to a boil, remove from heat, cover and steam until cooked through. Stir in the toasted almonds and season with salt & pepper, right before serving.
    3. To serve: Place a generous serving of rice on the plate and top with the butter prawns. Garnish with the rest of the cilantro and additional toasted almonds. Serve with oven roasted cauliflower.
    Calories 204 kcal, Total Fat 0.6 gm, Saturated Fat 0.1 gm, Protein 3 gm, Carbohydrates 51 gm
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