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Recipes

Zucchini Ribbon Salad with Parmesan, Lemon and Mint

January 05, 2018

Did you get a Spiralizer or Benriner for Christmas??! Let's get peeling and make a great ribbon salad together!

Zucchini Ribbon Salad with Parmesan, Lemon and Mint

Yield: Serves 4

Ingredients:

  • 2 fresh zucchini
  • 2 Tbsp. Well Seasoned Spanish Olive Oil*
  • 1 Tbsp. fresh lemon juice
  • 8 fresh mint leaves, chopped
  • Kosher salt and freshly ground pepper
  • Parmesan cheese, shaved*
  • 3 Tbsp. pine nuts, toasted

*Available at Well Seasoned.

Instructions:

  1. Using a Benriner*, Spiralizer or a vegetable peeler, shave each zucchini into long, very thin ribbons. Transfer to a large bowl. Add the olive oil, lemon juice and mint and toss to mix. Season to taste with salt and pepper.
  2. Transfer the salad to a serving platter and garnish with fresh Parmesan shavings. Sprinkle the pine nuts over the top and serve immediately.
There really is something to be said for simplicity! #‎TastyTues Loving your spiralizer? Here are a few more recipes to enjoy:

Pulled Chicken Burger

January 05, 2018

As featured in Western Living magazine! Angie’s Pulled Chicken Burger recipe was listed in the top 10 in Western Living’s article: Your 15 Favourite Recipes of the Year.

Pulled Chicken Burger

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

Ingredients

  • 1/3 bottle of your favorite BBQ sauce – warmed
  • 3 cups shredded skinless, boneless rotisserie chicken
  • 3 tbsp. mayonnaise
  • 2 tbsp. cider vinegar
  • 1 teaspoon sugar
  • 2 tbsp. whole celery seeds
  • 3 cups packaged coleslaw
  • 1/3 cup chopped green onions
  • 6 hamburger buns
Instructions:
  1. Combine mayonnaise, vinegar, celery seed and sugar. Add coleslaw and onions; toss.
  2. Toss the shredded chicken with warm BBQ sauce.
  3. Place about 1/2 cup chicken mixture on bottom half of each bun. Top each serving with about 1/2 cup coleslaw mixture; top with top half of bun.

Simple Moroccan Carrot Soup ft. January's Spice of the Month

January 01, 2018

Maybe one of your New Year's Resolutions this year is to eat more veggies, or maybe it's to try something new? With this recipe, you might be able to knock them both off your list! This soup is simple, satisfying and really delicious - as a bonus, it freezes well so you may want to consider making a double batch!

Ras el hanout is January's SPICE OF THE MONTH! It's a fragrant spice blend from North Africa - we hope you love cooking with it as much as we do!

Simple Moroccan Carrot Soup

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

Ingredients

  • 1 lb. raw carrots peeled & chopped
  • 1 large onion coarsely chopped
  • 2 cloves of garlic crushed
  • 3 tsp. Ras el hanout (available in store at Well Seasoned)
  • 2 tbsp. of butter
  • 6 cups of chicken or vegetable stock
  • 1 small bunch of fresh cilantro, chopped
  • Sour cream or Greek style yogurt to serve
Instructions:
  1. In a medium sauce pan, add butter together with chopped onion and garlic, sauté until translucent, approximately 5 minutes over medium heat. Add the Ras el hanout and sauté another minute until fragrant, add the carrots and the stock & bring to a boil. Simmer 15 min or until the carrots are soft. Use a hand held blender, puree the soup to make it smooth & creamy. Serve with a dollop of sour cream or yogurt and a generous garnish of the chopped fresh cilantro.

Salted Caramel Chocolate Martini

December 26, 2017

Cheers!

Salted Caramel Chocolate Martini

Because we always need an excuse to use up that Bailey's in our fridge...or a reason to go buy some more!

Ingredients:

  • Fran's Chocolate syrup
  • Fran's Caramel syrup
  • 2 oz. Bailey's caramel liquor
  • 2 oz. salted caramel vodka
  • 1 oz. chocolate vodka
  • 1 oz. dark creme de cocoa
  • 1/2 oz. half and half
  • 1 oz. salted caramel syrup*
  • Dark chocolate shavings or chocolate pearls*
    • *Available from Well Seasoned

Instructions:

  1. Line the interior of a martini glass with the chocolate and caramel syrups, and place it in the freezer until the syrups harden.
  2. Shake the salted caramel vodka, chocolate vodka, dark creme de cocoa, half and half, salted caramel syrup, and 2 oz. of Bailey's caramel liquor in a cocktail shaker and pour into the garnished martini glasses.
  3. Garnish with the shaved dark chocolate or chocolate pearls and serve.

Prep Time:

10 Minutes

Cook time:

0 Minutes

BONUS: 12 Days of Recipes 2017 - Sponge Toffee and A Happy Holidays To You!

December 23, 2017

Day 12: Bonus Recipe

Thank you for joining us for this year's 12 Days of Recipes and Gift Ideas. We really enjoy coming up with fun recipes to share with the theme of holiday giving. Thank you for supporting us this year by shopping local, visiting our website, liking and sharing your thoughts on our social media channels and being a part of our gourmet community. We hope to see you soon in store or in class. <3

What was your favourite recipe this year?! Were you inspired by our gift list? We've love to hear from you on our Facebook, Instagram, Twitter or by commenting on this post. Tell us what you loved. Tell us what we can do better!

Sponge Toffee

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

Warning: HIGHLY addictive!

Ingredients for Pudding

  • 2 ½ cups granulated sugar
  • 2/3 cup light corn syrup
    • 90 ml water
  • 2 tbsp. baking soda
  • 2 tsp vanilla
Instructions:
  1. Liberally grease a 10 inch round spring-form with vegetable oil. Line the bottom and sides (for sides 1-2 inches above edge) of the pan with parchment paper, and grease paper well.
  2. In a deep, medium saucepan add sugar, corn syrup, water, and vanilla. Over med. Heat bring mixture to a boil (without stirring) and cook until the temperature reaches 300 degrees F on a candy thermometer. Remove the sugar mixture from heat, quickly add the baking soda and whisk until incorporated, about 5 seconds.
  3. ****CAUTION**** This mixture will bubble up and expand a great deal – use a DEEP pan!! Be very careful not to touch!! Immediately pour toffee into the grease pan. Let cool and set completely before touching. Break into pieces, store in an airtight container.

Day 12: 12 Days of Recipes 2017 - Sticky Toffee and Pudding Pans

December 22, 2017

Day 12: Gift & Stocking Stuffer Ideas

♪ Oh! Bring us some figgy pudding, bring us some figgy pudding, bring us some figgy pudding, and bring it right here... ♪

Answer those demands for pudding with your own (or a great gift for the culinary artist in your family) pudding pan! Our pudding pans are around $40 and are a great investment. Visit us in store or call us at 604-530-1518 to have us put one aside for you!

Create firm and moist puddings that come out perfectly shaped every time! Check out our Toffee Pudding below and when you're done devouring it, we featured a Champagne Marmalade Pudding for our 2014 12 Days of Recipes that is fantastic for the holiday spread.

Toffee Pudding | 12 Days of Recipes + Gift Ideas 2017 | Well Seasoned, a gourmet food store and cooking school serving the Lower Mainland, Fraser Valley and Vancouver

Sticky Toffee Pudding with Caramel Sauce

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


Ingredients for Pudding

  • 1 ¼ cups packed (8 oz) dates, chopped
  • 1 cup (8 oz) boiling water
  • ½ cup (4 oz) unsalted butter, at room temperature
  • 1 cup (8 oz) brown sugar
  • 4 large eggs
  • 1 ¾ cups (8 ¼ oz) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons instant coffee
  • 1 teaspoon baking soda

Ingredients for Caramel Sauce

  • 1 ¼ cups (10 5/8oz) heavy cream
  • 2 cups (14 oz) sugar
  • 5 teaspoons (1 ¼ oz) corn syrup
  • 6 Tablespoons (3 oz) butter, cut into chunks
Instructions for Pudding:
  1. Preheat oven to 350F. Grease a 9” springform pan and line the bottom with parchment or a grease up your pudding pan (available for purchase at Well Seasoned). Place on a baking sheet.
  2. Place dates in a small heatproof bowl. Add boiling water and allow to cool about an hour.
  3. Sift together flour, baking powder and salt. Measure butter and sugar into a stand mixer fitted with whisks and beat to blend. Add two eggs, one at a time, beating after each until well combined. Add half the flour mixture and beat to combine. Add remaining two eggs, one at a time, beating after each addition. Add remaining flour mixture and just till blended.
  4. In small bowl, stir together instant coffee and baking soda. Add to cooled dates and stir to combine. Add to batter and beat till evenly incorporated.
  5. Pour into prepared pan and bake until toothpick inserted in the center comes out clean, about 1 hour. Cool just till warm. Run a knife around the edges of the pan and remove ring. If desired, dust with icing sugar. Cut into wedges and serve with caramel sauce and whipped cream.
Instructions for Caramel Sauce:
  1. Bring cream just to a boil and set aside.
  2. Combine sugar, corn syrup and 1/4 cup water in a large saucepan. Stir over medium heat until sugar dissolves. Use water and a heat resistant pastry brush to wash any sugar from the sides of the pan. Increase heat and boil without stirring until syrup turns deep golden brown, about 10 minutes. Remove from heat.
  3. Add warmed cream and butter (caramel will bubble up vigorously). Return to low heat; stir until any bits of caramel dissolve.
  4. Cool and store in airtight container in fridge for several days. Serve warm over Sticky Toffee Pudding.
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