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Day 10: 12 Days of Recipes 2017 - Gluten-Free Chocolate Chip Cookies & Maldon Sea Salts!

December 18, 2017

Day 10: Gift & Stocking Stuffer Ideas

You say, gourmet salt? 

We say, absolutely! The best salt has a distinctive flaky texture and taste that lends a certain piquancy to virtually any dish. Ask a top chef about salt and they’ll almost certainly cite sea salt flakes from Maldon as a favourite. We love the taste that a little seasoning from Maldon salt brings to dishes whether savoury or sweet.

Gourmet salt consistently tastes better from start to aftertaste. And there is something really beautiful about a gleaming rock salt or shimmering sea salt flakes as a finishing touch, sprinkled by hand over a culinary creation.

It makes a perfect gift for the foodie on your gift list. Trust us - they'll love it.

Gluten-Free Chocolate Chip Cookies | 12 Days of Recipes + Gift Ideas | Well Seasoned, a gourmet food store in Langley, BC 

Gluten-free Chocolate Chip Cookies

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

These might be even better than "regular" chocolate chip cookies!

Ingredients

  • 4 cups (22 oz) gluten-free flour
  • 1 tablespoon xanthan gum
  • 1 ½ teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 ½ teaspoons kosher salt
  • 1 ¼ cups (10 oz) unsalted butter, softened
  • 1 ¼ cups (10 oz) brown sugar
  • 1 cup plus 2 Tbsp (7-7/8 oz) sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 16 ounces dark chocolate wafers
  • Maldon sea salt
Mise en place
  1. Sift flour, xanthan gum, baking soda, baking powder & salt into a medium-size bowl. Measure butter and sugars into mixer bowl fitted with paddles. Have eggs and vanilla ready on counter. Coarsely chop chocolate.
  2. Cream together butter and sugars until thoroughly combined. Add eggs one at a time, beating after each until completely incorporated. Add vanilla and mix in. Whisk dry ingredients to evenly distribute leaveners. Add flour about ½ cup at a time, mixing just till combined after each addition. Add chocolate and stir just till mixed in.
  3. At this point you can cover and refrigerate for 36 hours or bake right away. The texture is a bit chewier if you leave the dough to rest.
  4. When ready to bake, preheat oven to 350F and line 2 cookie sheets with parchment. Scoop generous balls of dough onto parchment leaving about 2” space between them. The size is up to you but try to keep them all the same. Flatten slightly with your hand or the bottom of a cup. Sprinkle with a bit of the Maldon sea salt. Bake for 13 – 18 minutes or until the tops are golden brown. The center will still be soft. Cool on pan for 10 minutes, then transfer to rack. When cool, store airtight and freeze to maintain freshness.

Day 9: 12 Days of Recipes 2017 - Salmon Chowder & Seafood Classes

December 16, 2017

Day 9: Gift & Stocking Stuffer Ideas

Today's recipe is a great way to celebrate the season! Who doesn't love a warm cup of chowder to ward away the winter chill?

And if seafood is something that gives you a thrill, why not sign up yourself and a friend for one of our forthcoming Seafood Classes in 2018. We only use the finest fish from our friends, local vendor 1 Fish 2 Fish, so you're in for a treat no matter which class you attend!

Our January and February class calendars are all online now!

Buy a class vouchers online and call us to reserve your seats today!

Seafood Classes at Well Seasoned, a gourmet food store in Langley, BC

Smoked B.C. Salmon Chowder

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

Ingredients

  • 2 stalks celery, chopped
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1 garlic clove, minced
  • 3 tbsp. butter
  • 3 cups chicken broth
  • 1 cup uncooked potatoes, diced
  • 1 cup shredded carrots
  • 1 ½ tsp. salt
  • ½ tsp. pepper
  • ¾ teaspoon dill weed
  • 1 can cream-style corn
  • 2 cups half-and-half cream
  • 6 oz. smoked salmon chunks (we LOVE the smoked salmon at 1 Fish 2 Fish)
Instructions
  1. In a large saucepan, sauté celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil.
  2. Reduce heat, cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon.
  3. Simmer for 15 minutes or until heated through and serve immediately.

Day 8: 12 Days of Recipes 2017 - Vanillas & Shortbread

December 14, 2017

Day 8: Gift & Stocking Stuffer Ideas

Does someone on your gift list love to bake? At Well Seasoned, we have a great selection of tools and ingredients for the amateur or professional baker. We do custom gift baskets and have several baking cooking classes queued up this winter. Pastry Chef Janice hosts a Fruit-Filled Dessert Class on January 10th and a Chocolate! Chocolate! class on the 24th! Buy a class vouchers online and gift it to the sweet-tooth on your gift list.

Another great gift for the baking enthusiast is quality Vanilla. Vanilla paste is a thicker form of vanilla extract which includes the seeds from the vanilla pod. Another alternative to vanilla extract is vanilla powder, which is made by grinding vanilla beans. Vanilla powder is more potent than extract and does not contain alcohol which allows it to be added to warm drinks, like coffee and tea, without evaporating (perhaps a coffee lover themed gift is the way to go?) Whichever vanilla you choose, it's sure to be a hit!

Classic Vanilla Bean Shortbread

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

Ingredients

  • 3 ½ cups (16 oz) all-purpose flour
  • ¾ cup (5 ½ oz) berry sugar
  • 1 3/8 cups (11 oz) unsalted butter, at cool room temperature
  • 1 teaspoon vanilla bean paste
  • ½ cup (3 ½ oz) sugar, for finishing
Instructions
  1. Position oven racks in upper and lower third of oven. Preheat to 350F. Line 2 baking sheets with parchment.
  2. In large bowl, sift together flour and ¾ cup sugar. Cut butter into 1” chunks and add to flour. Measure in vanilla bean paste. Use fingers, pastry blender or mixer (fitted with paddles) on low, and blend just until mixture forms a dough.
  3. Transfer to a lightly floured counter and press to form ball. Roll out to 3/8” to 1/2” thick. Rotate dough as you go to make sure it isn't sticking. If it is, sprinkle a bit more flour over the counter. Use 1-1/2” to 2” cookie cutter to cut shapes. Use offset spatula to transfer to prepared baking sheet.
  4. Bake for 15 minutes. Rotate pans top to bottom as well as front to back. Bake another 10 minutes or until golden around the edges. Remove from oven and immediately sprinkle with extra sugar. Allow to cool and store airtight. Keeps well.

Easy Homemade Eggnog

December 12, 2017

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

Ingredients:

  • 6 eggs, separated
  • ½ cup super fine sugar
  • ¼ teaspoon salt
  • 2 teaspoon vanilla extract
  • 2 cups brandy, rum, whiskey (your choice)
  • 1 cup whole milk (Avalon Dairy tastes the best)
  • Fresh Nutmeg

Instructions:

Beat egg yolks, ¼ cup sugar, nutmeg, salt and vanilla together until very thick and light yellow. Slowly beat in the alcohol and the milk. Cover and chill overnight. Shortly before serving, beat the egg whites to soft peaks. Gradually beat in remaining ¼ cup sugar, beat this mixture to soft peaks again, creating a meringue-like cream.

Then slowly pour this cream over the chilled brandy mixture, folding in gently. Serve the eggnog in a mug with freshly grated nutmeg over the top for garnish.

Day 7: 12 Days of Recipes 2017 - Knives, Cutting Boards & Risotto

December 12, 2017

Day 7: Gift & Stocking Stuffer Ideas

Whether an amateur, casual or professional cook, a good cutting board and knife is essential. We carry a variety of Epicurean brand cutting boards that are simple, long-lasting, and most-important, functional. Visit us in store to see our selection!

While the tools are important, what you really need to "cut the mustard" is sharp skills and we've got just the cooking class. Buy a voucher to one of our 2018 Knife Skills Cooking classes and send someone on your gift list to a class that works with their schedule! Better still is that all students who sign up for our Knife Skills classes receive an Victorinox Knife and Cutting Knife!

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


Fennel and Lemon Risotto

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

Pssst: Today's risotto works great with our Day 3 recipe + gift idea post: Goat Cheese Arancini with Honey Balsamic Reduction. Use your leftover risotto to make a great Arancini.

Ingredients
  • 1 large fennel bulb, base trimmed
  • 2 tbsp. butter
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2/3 cup Arborio rice
  • ¾ cup dry white wine
  • 2 ½ cups hot vegetable stock
  • Zest of 1 lemon
  • 3 tbsp. parmesan grated
Instructions
  1. Chop the green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Heat 1 tbsp. butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not colored. Add the rice, stir for 1 min. Pour over most of the wine, and simmer until evaporated. Add the hot stock, one ladleful at a time, stirring between each addition until it is absorbed.
  2. Meanwhile, slice remaining fennel and fry in remaining butter until browned, add a splash of the stock and cook until tender. When the rice is cooked but still slightly al dente, stir in the lemon zest, Parmesan and taste for seasoning – adjust with salt as required. Remove from the heat and set aside, covered, for 2 minutes.
  3. Transfer risotto to a serving bowl, top with cooked fennel – sprinkle over the chopped fennel fronds and another sprinkling of parmesan cheese, serve immediately.

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
  1. 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
  1. 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.
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