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Day 6: 12 Days of Recipes 2017 - Whole Spices & Vegetable Strata

December 10, 2017

Day 6: Gift & Stocking Stuffer Ideas

Fresh spices are a must for any serious gourmand or aspiring chef. A few packages of whole nutmeg, saffron, or cardamom make a great stocking stuffer or gift pack for the cook on your gift list. Whole spices are also a great investment as they have a longer shelf life than finely (pre)ground spices. A package or two of whole nutmeg is also a great gift for the mixologist on your shopping list. Adding freshly ground nutmeg to Eggnog, Hot Chocolate or Buttered Rum? Yum!

Pick up a package of whole nutmeg from Well Seasoned for $2.49 and while you're there, check out our huge selection of spices and seasonings.

Root Vegetable Strata with Shitake Mushroom Gravy

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

Serves 4!

Ingredients for Vegetable Strata

3 teaspoons butter
2 ½ cups multigrain bread cut into ½ "cubes
3 medium beets - cooked and peeled
1 teaspoon fresh dill weed
3 medium carrots, peeled and sliced
1 small celery root, peeled and sliced
2 parsnips, peeled and sliced
3 eggs, whipped
¾ cup almond milk
¼ teaspoon nutmeg
1 tablespoon ground flax
2 tablespoons rolled oats
½ cup grated Gouda Cheese
Salt and Pepper to taste
Freshly chopped parsley for garnish
Shiitake Mushroom Gravy Ingredients + Method Below

Instructions for Vegetable Strata

Set oven to 350 F Mix together ground flax, oats and almond milk - set aside. Grease well a 8" or 9" x 2" round pan. Place bread cubes evenly in bottom of pan . Slice or dice cooked beets and place on top of the bread layer. Season with dill, salt and pepper. Sauté the carrots, parsnips and celeriac in a pan with a bit of oil, add the nutmeg, salt and pepper. Pour vegetables over the cooked beets and press down. Add the egg to the oat and flax mixture and pour over strata. Sprinkle with the grated cheese. Bake for 45 minutes or until set. Let sit 10 minutes to set up and then portion and serve with Shiitake Mushroom Gravy, garnished with fresh parsley.

Ingredients for Shiitake Mushroom Gravy

1 small cooking onion, diced
2 cloves Garlic, minced
2 teaspoon olive oil
1 cup Shiitake mushrooms, washed, stemmed and sliced
1 tablespoon All Purpose flour
2 cups vegetable stock
1 tablespoons Tamari or plain Soy Sauce
1 tablespoon miso (Genmai)

Instructions for Shiitake Mushroom Gravy

In a medium sized sauté pan, sauté onions and garlic in Oil until just beginning to brown. Add flour and cook stirring often for 2-3 minutes. Slowly add Stock and Tamari, Stirring constantly. Add Mushrooms and Simmer for 10-15 minutes. Sauce will thicken and create a delicious gravy.

Day 5: 12 Days of Recipes 2017 - Delicious Preserves & Mincemeat Tarts

December 08, 2017

Day 5: Gift & Stocking Stuffer Ideas

Mackays marmalades, preserves and curds are the absolute perfect stocking stuffer for the breakfast lover on your gift list. They are a favourite year 'round, but we love introducing people to the Orange with Champagne marmalade or the Dundee Orange marmalade (both taste great in our feature recipe below) at Christmas time.

Mackays preserves are produced using traditional methods, in copper open pans. They use small batch cooking methods to create products with a home made taste. Founded in 1938 Mission Bringing great tasting marmalade back to the breakfast table! Their soft fruits are sourced from the best local Scottish fruit farms and our bitter marmalade oranges come from the famous Seville region in Spain.

Pick up a jar or two for everyone on your list (and be sure to score some for yourself for Christmas morning!)

Cranberry Apple “Mincemeat”

Fills about 60 tarts!

Ingredients

1 medium orange, coarsely chopped
4 cups cranberries, washed and sorted
4 cups apples, peeled, cored and diced
2 ¾ cups (19 ¼ oz) sugar
1 ½ cups (9 oz) golden raisins
1 ½ cups (9 oz) dried apricot, diced
¾ cup (6 oz) apple juice
½ cup (3 oz) candied fruit
¼ cup (2 oz) marmalade
¼ cup (2 oz) unsalted butter
1 teaspoon ground ginger
¾ teaspoon cinnamon
¾ teaspoon nutmeg
¾ teaspoon ground allspice
¼ cup (2 oz) brandy

Instructions

Place orange chunks into food processor and pulse till peel is in small chunks. Place in a large saucepan.
Prepare remaining ingredients (except brandy) and add to the pot as you go; stir to combine . Place over medium-high heat and bring to a boil.
Reduce heat to medium-low and simmer, stirring occasionally, until very little liquid remains, about 45 minutes.
Stir in brandy and continue to simmer until like thick jam, about 5 minutes. Let cool. Store airtight and refrigerate 3 weeks or freeze up to 3 months.

Day 4: 12 Days of Recipes 2017 - Advanced Classes & Pasta Carbonara

December 06, 2017

Day 4: Gift & Stocking Stuffer Ideas

Are you (or is someone on your gift list) looking to up their cooking skills in 2018? We're starting a new series called "Advanced Prep" with Chef Carl in January and it would make a great gift for the aspiring chef on your list!

On January 18th, we start the series off with "Dinner Party Inspirations". Buy your vouchers online and then call to book yourself and a friend in our class today!

Looking for something for the vegetarian or vegan on your list? Look no further than Chef Carl's Meatless Monday class in January!

From Demo Classes to Advanced Prep, we've got a cooking class for everyone!

Pasta Carbonara with Seared Scallops

This is a classic dish that, when made well, can really stand out at a dinner party!

Ingredients for Cabonara

8 slices of thick cut bacon diced
1 shallot finely sliced
1 clove garlic (leave whole)
4 green onions
2 egg yolks
½ cup cream
1 cup freshly grated Parmesan
fresh ground pepper
1 lb. your favorite pasta

Ingredients for Perfect Pan Seared Scalops

12-16 large scallops (3-4 per person)
2 tbsp. olive oil
2 tbsp. butter
Salt & Pepper

Instructions for Perfect Pan Seared Scallops

Blot scallops with paper towel to remove any dampness. Season with salt and pepper.
Heat large non-stick frying pan, add 2 tbsp. olive oil. Make sure frying pan is hot before adding scallops. Add scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. (may have to do in batches) Sear for about 2-4 minutes or when bottom is a nice golden brown. Do not move them around in the pan or you will prevent them from forming that nice brown crust. After a couple of minutes have peek under to see if golden brown. Turn to sear other side. (About 1-3 more minutes)
Add 2 tablespoons of butter to pan now. Spoon the melted butter over the scallops as the other side finishes cooking.
Transfer to paper towel covered plate. Keep warm in oven, if making in batches.

Instructions for Carbonara

Bring a large pot of salted water to a rolling boil and cook the pasta.
Meanwhile, in small bowl mix together cream, egg yolks and ¾ of cheese. In large skillet cook bacon until crisp, add shallot and ½ green onions. Smash down garlic clove a bit, add to bacon. (remove prior to adding pasta)
When pasta is finished cooking, drain well – reserving about 1 cup of the water, and then add to skillet of bacon. Toss well, and then transfer to large bowl.
Add cream mixture to pasta and combined well. Make sure pasta is still hot in order to cook the eggs and melt the cheese. If the sauce is too thick, thin it out with a little pasta water.
Arrange pasta on plate, top with seared scallops; add some fresh ground pepper, grated parmesan, and garnish with green onions.

Day 3: 12 Days of Recipes 2017 - Balsamics, Glitter & Arancini

December 04, 2017

Day 3: Gift & Stocking Stuffer Ideas

Give the gift of great taste by giving a bottle (or 3) of Nonna Pia's balsamic reductions to the foodie in your life. Nonna Pia's adds incredible flavour to grilled meat, seafood, vegetables, pizzas and appetizers or simply as a salad dressing (impress your vegetarian friends) A great glaze on wings, ribs and the choice condiment on a gourmet burger - you'll satisfy everyone!

For a something truly spectacular, pick up a bottle of Antichi Colli Decor Glassa! These decorative, glittery balsamic reductions are completely edible and made with only the finest ingredients. Pick up a bottle for yourself to dazzle everyone at your Christmas table!

Goat Cheese Arancini with Honey Balsamic Reduction

Ingredients for Arancini

4 cups cooked (leftover) risotto
4 oz. fresh, soft goat cheese
2 whole eggs beaten
½ cup flour
1 cup panko crumbs
4 tbsp. finely chopped almonds

Ingredients for Honey Balsamic Reduction

¼ cup balsamic vinegar
1 tbsp. honey

Instructions for Arancini

Combine the risotto and goat cheese.
Using a cookie scoop, scoop rice into 1 oz. portions roll between palms.
Roll rice ball in the flour, dip in the egg, and then roll in the panko and almond mix.
Place on a baking sheet and bake for 15 minutes 400F until golden brown. Drizzle with truffle oil. Serve hot.

Instructions for Balsamic Reduction

On medium heat, bring the vinegar and good quality honey to a boil.
Reduce heat and simmer until the mixture is reduced to half, about 10 minutes.
Mixture will thicken as it cool, if it gets too thick, add a bit more vinegar.

Day 2: 12 Days of Recipes 2017 - Vegetarian Gifts & Mushroom Tarts

December 02, 2017

Day 2: Gift & Stocking Stuffer Ideas

Our very own, Well Seasoned Cooking Oils! Our Spanish Oil (Extra Virgin, Cold Pressed Olive Oil) and our Sizzle Oil (perfect for high-heat cooking applications)! These are the same oils we use in our cooking classes; our Chef's & customers love it!

They make a great stocking stuffer for the cook in your family and a must have for the pantry. It's a great go to for salads, dressings, dipping, sautéing & dipping.

Speaking of our cooking classes, our class vouchers also make a great gift for the aspiring chef on your shopping list! Do you have a vegetarian to shop for? Look no further than Chef Carl's Meatless Monday class in January!

From Demo Classes to Advanced Prep, we've got a cooking class for everyone!

Wild Mushroom Tart with fresh thyme and goat cheese

Ingredients

1 lb. your favorite fresh mushrooms, chopped
1 clove garlic , minced
1 small bunch fresh parsley, chopped
½ tsp dried thyme
1 large cooking onion, chopped
1 egg
Salt and pepper
1 tbsp. Olive oil
2 sheets Puff pastry
1 tbsp. Butter, unsalted
4 oz. goat cheese
¼ cup dry white wine

Instructions

Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes. Add the butter to the pan. Once melted, add the mushrooms and sauté, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes. Add the garlic and the thyme and sauté until fragrant, about 1 minute. Season with salt and pepper to taste. Add the wine, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat.
Unfold the thawed sheets of puff pastry and cut out circles from the dough, placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge.
Top the rounds of puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with goat cheese.
Brush the edges of the dough rounds with the egg wash. Bake until the pastry is golden brown, about 15 to 25 minutes. Garnish with fresh chopped parsley and serve hot.

Day 1: 12 Days of Recipes 2017 - Spices, Tagines & Stew

November 30, 2017

It's back! Our annual 12 days of recipes featuring our favourite gift ideas and local producers to help you check off everyone on your list. This year, we're moving our series from our email to our blog, so be sure to check back every 2 days for a new recipe (or visit Facebook for a reminder)!

We pair each gift idea with a great recipe that you could write in a card to inspire your gift recipient or for you to try out for your own table this season!

Day 1: Gift & Stocking Stuffer Ideas

Monsoon Coast Spices are both a perfect stocking stuffer and a must have pantry staple. The small company, located on Salt Spring Island, makes traditional Indian Spices accessible to western palates. Their mixtures to transform an everyday meal into a taste sensation.

Take a trip around the world with spice blends from Asia, The Caribbean, Africa, the Middle East, India and the Deep South.

You'll need some Moroccan La Kama for the Moroccan Inspired Apricot & Lamb Stew Recipe below.

Looking to impress this holiday season? We recommend you pick up an Emile Henry tagine for the aspiring chef in your family. We sell both the 2L (serves 4/6 people) and the 3L (8/12 people) in both red and grey. You can use your Emile Henry tagine to cook delicious tagines and other slow cooked recipes on the hob or in the oven. Visit us in store or call us (604-530-1518) to get one shipped to you!

Emile Henry Tagines, the perfect gift | 2017 Gift Giving | Well Seasoned, a gourmet food store

Moroccan Inspired Apricot & Lamb Stew.

Ingredients

3 tsp. Moroccan La Kama (Monsoon Coast spice blend)
1 tsp salt
½ tsp cayenne pepper
1 pinch saffron
1 tsp lemon zest
2 tsp olive oil
1 pound lamb, cut into bite sized pieces
1 onion, chopped
1 tbsp. garlic, minced
1 tbsp. ginger, grated
2 tbsp. tomato paste
2 cups beef stock
¾ cup dried apricots, roughly chopped
½ cup raisins
1 tbsp. honey
2 tbsp. harissa paste
¼ cup pistachios, chopped
¼ cup cilantro, chopped
¼ cup parsley, chopped
1 cup Greek style yogurt

Instructions

In a small bowl, mix the Moroccan La Kama seasoning blend with the salt, cayenne pepper, saffron, lemon zest and oil to create a paste – pour over the chopped lamb, mix well and marinate the fridge for about 1 hour.
When you are ready to cook, heat the oil in a large pan over medium-high heat add the lamb and the marinade, brown well on all sides, remove from the pan and set aside. To the same pan, add the onion and sauté until tender, about 5 minutes. Add the garlic and ginger and sauté for about a minute. Add the lamb back into the pan with all of its juices, add the tomato paste and beef stock, bring to a boil, reduce the heat and simmer covered until the lamb is fall apart tender, about 2-3 hours.
Add the apricots, raisins and more beef stock to cover. Bring to a boil, reduce the heat and simmer for about 20 minutes.
Add the honey and harissa. Serve on over couscous or rice and garnish with pistachios, cilantro, parsley and a generous drizzle of Greek yogurt..

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