Free In-Store Pick-Up | Local & National Delivery Available

Recipes

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.

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”

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

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
  1. Place orange chunks into food processor and pulse till peel is in small chunks. Place in a large saucepan.
  2. 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.
  3. Reduce heat to medium-low and simmer, stirring occasionally, until very little liquid remains, about 45 minutes.
  4. 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

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

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
  1. Blot scallops with paper towel to remove any dampness. Season with salt and pepper.
  2. 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)
  3. Add 2 tablespoons of butter to pan now. Spoon the melted butter over the scallops as the other side finishes cooking.
  4. Transfer to paper towel covered plate. Keep warm in oven, if making in batches.
Instructions for Carbonara
  1. Bring a large pot of salted water to a rolling boil and cook the pasta.
  2. 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)
  3. 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.
  4. 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.
  5. 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

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC
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
  1. Combine the risotto and goat cheese.
  2. Using a cookie scoop, scoop rice into 1 oz. portions roll between palms.
  3. Roll rice ball in the flour, dip in the egg, and then roll in the panko and almond mix.
  4. Place on a baking sheet and bake for 15 minutes 400F until golden brown. Drizzle with truffle oil. Serve hot.
Instructions for Balsamic Reduction
  1. On medium heat, bring the vinegar and good quality honey to a boil.
  2. Reduce heat and simmer until the mixture is reduced to half, about 10 minutes.
  3. 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

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC
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
  1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Previous 1 … 96 97 98 99 100 … 137 Next

  • Have a recipe we should try? Share it with us on our social media!

  • Text area can be used for details about blog authors or general information.

Subscribe

Subscribe for recipes, features & more!