We’re halfway through the year now and we hope you’re enjoying the spoils you received so far. Have you found a particular favourite? Be sure to share it with us on our Facebook page!
In this month’s box:
- Almondina cookies: a tasty snack for any occassion!
- La Belle Chaurienne filtered duck fat: 300 grams of 100% pure duck fat – Imported from France, a great replacement to butter or oil to in cooking. It’s used in our feature recipe and our double-up recipe this month!
- Olli Salamini is this month’s Meet the Maker feature!. These ready-to-eat, bite-sized salami morsels are perfect for snacking, travel or a quick and easy addition to any platter. No need to peel, simply open the package and enjoy!
- Peacock Brown Rice Vermicelli: a great way to change up your regular noodle routine!
- Olo Chipotle Paste in a Tube! Olo’s is a super convenient way to add smoky heat to your food! Refrigerate after use. Olo’s Chipotle Paste is best when used within 3 months after opening. Follow @olofoods on Twitter! Check out this month’s chef’s tip for using yourOlo Chipotle Paste.
Double Up Recipe!
Duck Fat Popcorn (thank you France!)
- 5 tbsp. duck fat, divided
- 1 garlic clove, smashed
- 1 1”x2” strip orange zest
- Fine salt, to taste
- 1 tbsp. vegetable oil
- 1/3 cup popping corn
- Grated orange zest, to taste, for garnish
- 1 tbsp. fresh thyme leaves, chopped finely
In a small pan, melt 3 tbsp. of duck fat with thyme leaves, garlic & orange zest over low heat. Allow to infuse for about 15 minutes. In a large pot heat vegetable oil & 2 tbsp. of duck fat over medium heat. Once the duck fat has melted, drop in 4 kernels of popcorn, put the lid on, and wait for the kernels to pop. When the kernels have popped, immediately remove the pot from the heat & add the rest of the popcorn. Wait thirty seconds, then put the pot back on the fire. Shake the pan every few seconds to make the unpopped kernels fall to the bottom of the pot. When popping slows to about 5 seconds between pops, remove from heat & pour popcorn into a large bowl. Remove the garlic clove & orange zest from the duck fat. Drizzle the infused duck fat over the popcorn, season generously with salt & orange zest.
You should already have March’s box. We hope you’re making use of the rich and creamy feature ingredient: Nutpods! A healthier creamer you could add to any cream sauce instead of the dairy alternative.
In this month’s box:
- Nutpods is used in our feature recipe! Nutpods is a dairy-free creamer made from heart-healthy almonds & coconuts, it is a wholesome dairy-free creamer that had the richness and creaminess of half & half. FREE FROM: Carrageenan, Dairy, Soy, Gluten, High-Fructose Corn Syrup, Refined Sugars & Sugar Alcohols
- Chipotle Peppers in Adobo Sauce Chipotle isn’t a specific type of pepper, it is a pepper that has been dried by smoking, resulting in the dark color and distinct smoky flavor. Adobo sauce is a perfect counterpart, it is a marinade made of garlic, vinegar, and spices. Use chipotles in adobo to add a complex flavor to burritos, dressings, marinades, salsa, chills, or soups. After you open the can, if you have some left – transfer it to a plastic container or bag and freeze for future use. We also used Chipotle Peppers in Adobo Sauce in our feature recipe for March.
- ORO Triple Concentrate Tomato Paste Adios, tomato paste in a can! Packaged in a super convenient tube this is a no fuss, no muss product, the triple concentrated paste itself is overflowing with delicious tomato flavor that will add an amazing depth and beautiful texture to your pasta and pizza sauces and any tomato based soup.
We also used ORO Triple Concentrate Tomato Paste in our March feature recipe.
- Tahini, also known as sesame seed butter, is a luscious Middle Eastern paste made from sesame seeds. It resembles peanut butter but is thinner in consistency and a lot healthier. Open the jar and stir it to redistribute the oil. Tahini is the most important ingredient in fresh hummus. Tahini has no cholesterol, it is nut free, gluten free & a staple in our pantry. Keep it in the fridge after opening.Check out this month’s chef’s tip for using your tahini.
- Sea Change Seafoods is this month’s Meet the Maker feature!. The process of smoking salmon was perfected by Canada’s First Nations peoples as a method of preserving the wild salmon catch for a long winter. For more than 30 years, Sea Change Seafoods on Salt Spring Island, BC has been creating some of the most delicious smoked salmon in Canada & making available to everyone, anywhere in the world.
Arugula Salad with Pom Vinaigrette
- 1 shallot, halved & thinly sliced
- 1 tbsp. pomegranate molasses
- 2 tbsp. apple cider vinegar
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 1/3 c. extra virgin olive oil
For the salad;
- 4 c. arugula
- 1/3 c. pomegranate seeds
- 3 oz. feta, crumbled
- 2 pears, cored & cut into ½“cubes
- ¼ c. pistachios, toasted & chopped
- 4 c. romaine, torn into bite-sized pieces
In a small bowl combine the shallot, pomegranate molasses, vinegar, salt & pepper and whisk until the salt is dissolved. Whisk in the olive oil. Combine the lettuce, pears & ½ the pomegranate seeds in a large bowl & top with ½ of the feta. Whisk the vinaigrette & drizzle over the greens, toss the salad with your hands or tongs to dress. Crumble the remaining cheese over the salad, sprinkle the pomegranate seeds & the pistachios over the top. Serve immediately.
Pomegranate Lemonade Cocktail
- 2 oz. gin
- 2 tsp. sugar
- 4 tbsp. lime juice
- 2 tbsp. pomegranate molasses
- 1 cup lemonade
- 1 cup ice fresh mint
Combine all ingredients in the blender and blend until smooth. Serve garnished with a sprig of fresh mint.
We hope you all had an excellent winter holiday season and had tons of opportunities to cook! This month’s box will help keep you inspired through the tough blah months ahead by feeling your pantry with unexpected delights and gourmet go-tos! Keep the resolution to eat better food this year!
In this month’s box:
- Pomegranate Molasses is used in our feature recipe! Pomegranate molasses is a sweet-tart reduction of pomegranate juice commonly used in the cuisines of the Middle East, India and Armenia. It is made by extracting the juice of pomegranate seeds, called arils. Boiling it down until most of the water has evaporated. The resulting syrup is thick & purplish-brown in color and intensely rich and flavorful. Tangy & sweet, pomegranate molasses is one ingredient you can have some fun with! Cocktails anyone?.
- Kitchen Table Bakers Crisps, the cracker made entirely out of cheese! These remarkable All Parmesan Gourmet Wafer Crisps are able to stand on their own, be used as a chip for dipping, as a base for a canapé or with a fine glass of wine.
- Urban Accents Mushroom Truffle Gravy Starter, produces a rich gravy with multiple wild mushroom varieties accented with onion, garlic and black pepper. It’s a quick and delectable way to complement any meal. Just add butter, flour (gluten free flour works as well) and stock to make three cups of rich gravy. Serve with simple oven roasted chicken & roasted potatoes.
- Vianova Garlic Olive Oil. Organic extra virgin olive oil from Italy has the mellow flavor, fragrance, and subtle sweetness of roasted garlic. Use as a dipping oil with bread & your favorite balsamic vinegar. Drizzle over vegetable, potato, and pasta dishes. We know it won’t take long for you to find inspiration in this bottle! (note: Vianova is the Missing Ingredient Creative Director’s favourite brand of flavoured oils – once you’ve completed this bottle (and invariably you contact us to order more), consider adding a citrus bottle to your next order as well! :D)
- Maldon Salt in a perfect pinch tin (for your purse or desk!) Maldon has been producing the finest natural sea salt for the last 130 years. Salt as it should be, hand-harvested with the distinctive flaky texture and taste that lends a certain piquancy to virtually any dish. Ask any top chef about salt and they’ll almost certainly cite sea salt flakes from Maldon as their favourite. Good cooks of all kinds agree.
- Cachou Lajaunie is this month’s Meet the Maker feature!. Created in 1880 by a brilliant pharmacist from Toulouse, France, Mr. Leon Lajaunie, the famous little square pastille with licorice is still a success for its refreshing taste, its digestive properties and its soothing effect on sore throats. Indeed, the Toulouse pharmacist wished with this recipe to “freshen breath, strengthen gums, help digestion, fight against cough, etc.“, an idea that came from his patients complaining about their oral problems. Today, the famous pastille is still manufactured in Toulouse by five dedicated employees who cook, taste, cut, sort and package the candies. After more than a century of existence, the recipe developed by Leon Lajaunie is still the same, followed scrupulously to maintain its authenticity. The small canary yellow metal box was created by Mr. Caire, a watchmaker of L’Isle-Jourdain, modeled after a pocket watch. Its shape and material were changed only once in the 30’s when metal was requisitioned. The box was then rectangular and made of cardboard.
This hot & creamy sauce is made from freshly grated wasabi roots & horseradish. It will clear your sinuses but can you used sparingly to add a very subtle flavor & heat to just about anything.
Horseradish is often served with roast beef, sandwiches or salads. Crazyhorse is a great colour and takes the presentation of a open faced sandwich to the next level.
Wasabi Horseradish & Maple Salmon
- 2 teaspoons Wasabi Horseradish
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 2 fresh garlic cloves, minced
- 1 lb. salmon fillets, pin bones removed – skin on
Combine the first four ingredients in a large ziploc bag. Add the salmon fillets and massage gently, to coat the fish in the marinade. Marinate in the refrigerator for about 30 minutes.
Pre-heat oven to 350 degrees
Remove the salmon from the bag and transfer to a parchment lined baking sheet, roast the salmon until starts to flake, about 15-20 minutes depending on the thickness of your fillets.
Chinese Five Spice is a fragrant blend of ground cinnamon, cloves, fennel, star anise & Szechuan peppercorns. This versatile spice blend is used in both our Feature and Double Up (see below) Recipe this month.
Slow Cooker 5 Spice Chicken
- 2 cloves garlic, minced
- 2 inches fresh ginger, grated 2 tbsp. vegetable oil
- ½ tsp. toasted sesame oil 2 tbsp. soy sauce
- 2 tbsp. brown sugar
- 2 tbsp. 5 spice powder
- 4 lbs. bone-in, skin-on chicken
- 1 medium onion
- 2 tbsp. rice wine
Combine garlic, ginger, oils, soy sauce, brown sugar & 5 spice in a small bowl. Stir until combined. Rub the spice mixture all over the chicken pieces. Place the onion in the bottom of the slow cooker. Pour the rice wine over the onion, then layer in the chicken pieces, closely packing them. Cover & cook on high for four hours.
Use tongs to remove the chicken from the liquid in the slow cooker & transfer to a baking sheet. Adjust your oven rack so that the top of the chicken will be 5 inches from the broiler. Broil on high for 5 minutes, or until the skin is brown & crispy. Keep a close eye on the chicken while it’s under the broiler, it can burn quickly. Serve with fresh green veggies & steamed rice.
It is neither jelly, nor jam, nor marmalade. Approximately 4 kilos of fresh fruit are used to produce 1 kilo of Du Vrai Sirop de Liège. This traditional Belgian specialty developed in the late 19th century is commonly known as Sirop de Liege. This syrup is made from slowly cooked apples, pears and dates and is denser and more concentrated than jams and jellies. Great on bread or as an accompaniment to cheese platters.
How to use it….
- Deliciously simple on a slice of toasted bread at any time of the day
- Accompanying a cheese platter
- In many culinary creations like marinades, sauces, dressing, salads and desserts.
- On pancakes, waffles or crêpes.
Double-Up Recipe for September: Cûtès Peûres
500ml water 2 tbsp. Liège syrup ¼ cup brown sugar 6 fresh pears, peeled – stem on 1 tsp. ground cinnamon 1 tbsp. butter
Preheat the oven to 1350°F.
Place the whole, peeled pears in a buttered baking dish, deep enough to hold the pears and all of the syrup. Put the Liège syrup, brown sugar & cinnamon, with water, in a small sauce pan. Bring to the boil, allow to dissolve, then simmer for 5 minutes to create a syrup. Pour that syrup onto the pears and bake for about 1 hour.
Baste the pears with the syrup regularly during baking. If you are using small pears, you may need to adjust your baking time. To check if they’re baked, stick a small knife into the middle of one pear. The pear’s flesh must begin to melt.
Remove them from the oven to cool slightly. Serve the pears warm drizzled with sauce, with a scoop of ice cream or whipped cream.
The perfect complement to your summer BBQ! SIMPLE to make and delicious! Serve it warm with honey butter on the side. Buckeye Beans + Herbs is our featured company this month! Learn more about Buckeye Beans + Herbs in our Meet the Maker section.
You’re going to tear through the bag we sent you, but not to worry – we carry it on our online BBQ store: CanadaQ.ca. Order more now!!
These quail eggs are ready to eat and make a wonderful snack or hors d’oeuvres. These quail eggs can be sliced as a garnish for hors d’oeuvres or canapés and would make a wonderful hors d’oeuvres prepared as a devilled egg. Quail eggs are a unique garnish for ramen soup, are excellent on a traditional Ploughman’s Lunch and tossed in salads with bacon and arugula. We featured Quail Eggs is both our feature recipe and our double up recipe below!!
Salade Niçoise with Quail Eggs
- 1 lb. baby potatoes, boiled & halved
- ¼ cup Sherry vinegar
- 12 Quail Eggs, halved
- ½ lb. green beans, trimmed & blanched
- ½ shallot, minced
- 1 tbsp. chopped fresh thyme
- salt & cracked black pepper
- ¾ cup extra-virgin olive oil
- 8 cherry tomatoes, halved
- 1 head butter lettuce, leaves separated
- 6 radishes, trimmed & quartered
- 2 cans tuna packed in olive oil, drained
- ½ cup nicoise olives
- 2 tbsp. Dijon mustard
Whisk vinegar, shallot, mustard, thyme, ½ tsp. salt & pepper to taste in a bowl. Whisk in olive oil in a slow, stream until emulsified. Divide lettuce among 4 plates. Arrange potatoes, tomatoes, green beans, radishes, eggs & tuna on top-drizzle with dressing & top with olives.
Freshly seared tuna is fantastic in this salad if you have a fish monger near you. Buy the best quality you can find, season it with salt & pepper and pan sear it quickly, so it is still nice & rare in the center. After it has rested, slice it & serve it on top of the salad.
TIP: Make a double batch of the dressing, it keeps in the fridge for up to 2 weeks and is delicious on all kinds of salads.
The original marmalade, still made in copper pans. Made in the Dundee area of Scotland – the home of marmalade. A thick cut, dark marmalade. Made with a thick cut peel. Delicious on toast or for cooking!
Grilled Duck with Orange Sauce
- ¾ cup orange juice, plus 2 tablespoons
- ¾ cup chicken broth
- 1 cup Dundee Vintage Orange Marmalade
- 1 tbsp. cornstarch
- 4 duck breasts
- 1 tbsp. paprika
In a small saucepan, combine orange juice, chicken broth, and marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve.
While sauce is simmering, heat a grill to medium-high heat. Season duck on both sides with salt, pepper & sweet paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve.
If duck isn’t something you can easily find, this sauce is delicious over grilled chicken or pork.
A tasty blend of lemon, garlic, red pepper, oregano & other herbs & spices.
To make a Greek salad dressing: Mix 2 tpsp. seasoning with 2 tbsp. water, let stand 5 minutes. Add ½ cup of your favorite olive oil, 1/3 cup red wine vinegar, plus 1 tsp. sugar if desired. Use to dress a chopped vegetable salad, tomato and red onion slices sprinkled with crumbled feta cheese and chopped olives or use as a marinade for veggies before you grill them.