Christian Potier Shallot Red Wine Sauce is a gourmet sauce prepared in France, in the French culinary tradition. Conveniently packaged in 3 individual pouches, it’s ready to serve after just a quick re-heat. There is no need to whisk up a roux or hover over a reduction. Enjoy this simple sauce with grilled steak, lamb chops, roast pork, game meat and burgers. These are PERFECT for those summer nights when it is just too hot to turn the stove on & all you can do is grill outdoors! The first ingredient is wine, just like you would make at home.
Three Farmers Roasted Chickpeas are an excellent nut free and gluten free alternative to traditional snacks or salad toppers. Use them in place of nuts, chips, or croutons for a healthy snack on the go or at home and enjoy their full flavour!
Made fresh on the island of Lesvos in Greece. Mr. Papayiannides uses only peak of the season produce in his tomato sauce. The addition of ouzo, made in the same village, takes this sauce over the top.
Papayiannides Tomato & Olive & Ouzo Sauce is featured in both our Feature Recipe and our Double-Up Recipe (seen below)!
Ratatouille with Chick Peas
- 3 tbsp. extra virgin olive oil
- 3 cloves garlic, roughly chopped
- 1 large onion, sliced
- 2 red bell peppers, seeded & diced
- 3 tomatoes, cored & diced
- 1 jar Tomato & Olive & Ouzo Sauce
- 2 Japanese eggplants, diced
- 2 medium zucchini, diced
- ¼ cup parsley roughly chopped
- ¼ cup basil roughly chopped
- 1 can of chick peas, drained
- 4 sprigs thyme – fresh
- 1 tsp. salt & black pepper to taste
In a heavy bottomed pot & sauté garlic over medium heat until very fragrant. Reduce heat to low, add onions & bell peppers. Cover with a lid & let the onions wilt, stirring occasionally to prevent burning. Remove the lid & sauté the vegetables until all the water released has evaporated & the onions start to brown. Add tomatoes, cover with the lid, & simmer until tomatoes have released a lot of liquid. Add tomato sauce, eggplant, zucchini, chick peas, parsley, basil, thyme, salt & pepper.
Stir to combine,cover with a lid & cook until tender about 40 minutes, stirring occasionally. When the vegetables are soft, remove the lid & let the ratatouille continue to simmer until the excess liquid has evaporated & the stew is thick. Adjust the salt and pepper to taste & serve.
Gesas Carob Molasses plays a feature role in April’s Missing Ingredient in both the feature recipe and our double up recipe! For those of you that like having a digital copy, we’ve posted the double up recipe here!
Orange Bourbon Carob Molasses Glaze
- 2 tbsp. canola oil
- 1 medium shallot, minced
- 1 garlic clove, minced
- ½ cup bourbon
- ¾ cup fresh orange juice
- ¼ cup carob molasses
- 2 tbsp. sherry vinegar
- 1 tbsp. grated orange zest
- 1 tbsp. chopped thyme
- ½ tsp. cinnamon
- ½ tsp. salt
- In a saucepan, heat the oil. Add the shallot & garlic, cook over moderate heat until softened. Add the bourbon and carefully ignite it.
- Add the orange juice, molasses, vinegar, orange zest, thyme, cinnamon & salt. Simmer over moderate heat until reduced to about a cup – aprox. 15 minutes. Let cool.
- Can be stored in the refrigerator for up to 7 days.
March has sprung and your TMI box is in the mail!! Keep an eye out for your box of tasty treats and get cooking!
In this month’s box:
- Liquid smoke: featured in our chef’s tip.
- Herbes de Provence
- Rao’s sauce
- Wild Sweets chocolate bar: by month’s Meet the Maker, D C Duby Wild Sweets
*Editor’s note: I love lentils. I use them in almost every meal! I was so happy to see that both the Feature Recipe and the Double Up Recipe use Lentils this month. Do yourself a favour and start adding a few lentils to every meal – you won’t regret it!
Tradition and ritual are the heart and soul of Italian cuisine. Since 1896 the Rao’s family has believed in sharing those traditions.
Rao’s is known internationally for award winning Italian Gourmet pasta sauces. Rao’s, a restaurant staple in New York City since 1896, can now be found in Los Angeles, Las Vegas & in your own kitchen. Rao’s Vodka Sauce is a velvety blend of sweet Italian tomatoes, olive oil, fresh onions, parmesan and Romano cheeses, sweet whey powder, salt, fresh garlic, fresh basil, vodka, black pepper & oregano.
Vegeta is a great tasting all-purpose seasoning made from a special blend of vegetables, herbs, spices and select natural ingredients. First created over 50 years ago from the culinary traditions of Croatia’s famous Mediterranean cuisine, Vegeta has been the gourmet cook’s long time secret to making any food taste absolutely delicious. Just add Vegeta seasoning to your favorite chicken, meat, seafood, stew, pasta, salad, risotto or soup dish and experience the taste magic. It is so easy to use, simply sprinkle Vegeta on meat, poultry or fish during preparation for roasting, grilling or barbecuing, or top off soups, sauces, stews, vegetables, casseroles, and salads with Vegeta as a final gourmet touch.
Fried Cheese Balls
- ½ lb. edam cheese, grated
- 1 whole egg
- ¼ cup flour
- 1 teaspoon Vegeta
- Generous pinch of cracked black pepper
- Oil for cooking
For the coating;
- 1 whole egg
- ½ cup flour
- ½ cup bread crumb
Mix the egg, Vegeta, pepper and finely grated cheese. Sprinkle the flour and mix well. From the mixture, create small balls (the mixture should make about 16 balls).
Coat each ball in flour, egg and finally in bread crumbs. Fry in hot oil – about 350 degrees.
Fabulous February has arrived and your TMI box shipped!! Expect it in your mailboxes shortly and enjoy these tasty tidbits during the short, but sweet, month!
In this month’s box:
Black Garlic is soft and spreadable, jet black in colour, with the caramelized sweetness and tang of tamarind or balsamic and a subtle garlic flavour. It has been roasted at very low temperatures over a period of weeks. Rich in antioxidants it adds umami depth to dishes and is considered a new “staple” in modern cuisine. It is delicious in a garlic butter atop a steak, in potato gratin, or to give a unique richness to beef stew. Black Garlic’s subtle tang pairs well with chocolate in cake or brownies. This is a Canadian product, and is unique to Korean products on the market, which typically have a tough exterior and a whole different flavour profile.
In our Santa Fe Pilaf we have paired organic millet and Quinoa with dehydrated black beans, select vegetables, herbs and spices. It is a very mild Southwestern-tasting side dish (vegan entree) that complements your Southwestern/Mexican style dishes.
- Low sodium
- High protein & fiber
- Whole grains
- Nutritionally dense ingredients
- Cooks in only 25 minutes
Kelp caviar is seaweed based, therefore a vegetable product; it has no calories, no cholesterol and is high in calcium. Kelp Caviar is environmental-friendly as it is manufactured using only kelp seaweed which is available in abundance in our oceans and grows at a rate of two feet per day. The production of Kelp Caviar does not contribute to the depletion of fish stock nor those it depend on the fishing industry. Kelp Caviar is both health conscience and environmentally friendly. Kelp Caviar is the only product on the market which is made with 100% natural ingredients and has a 24 month shelf life. Kelp Caviar will not go bad in your cupboard or on shelf stores as long as the jar is sealed. Once opened, Kelp Caviar will stay fresh up to three months in your refrigerator.
Imported from Hungary, and shipped to your doorstep.
Here’s the recipe you wanted:
Mix ¼ cup seasoning with 4 tbsp. of olive oil. Add 2 tbsp. fresh squeezed lemon juice. Brush entire mixture on 1 whole, fresh roasting chicken. Transfer to a roasting pan and let it sit in the refrigerator for 4 hours. Remove from the fridge and roast in the oven as you normally would.
Harissa Croutons: Put your Harissa to work!
The ultimate topper for a homemade lentil soup!
- 1 tbsp. harissa paste
- 3 tbsp. extra virgin olive oil
- sea salt & black pepper
- 4 slices of French bread, cubed
Pre-heat the oven to 350 degrees. Mix the olive oil and harissa, add salt & pepper to taste, then toss the bread cubes in the mixture to coat. Spread the cubes in a single layer on a baking sheet and bake for 20-25 minutes until crisp, shaking the sheet a few times to ensure even crispness.
Sometimes you just don’t feel like cooking. Fleur De Bretange Lobster Bisque from France makes a convenient and delicious meal all on its own. It’s a blend of freshly cooked lobster, savoury herbs and vegetables in a rich cream sauce.
OR – use the rich lobster bisque as a sauce for your favourite ravioli. Top with fresh parsley and a sprinkling of finely grated parmesan cheese right before serving.
OR – use the bisque as a rich addition to a prawn risotto by replacing some of the stock you would normally add.
Truffle oil is almost exclusively used as a finishing oil, meaning, the truffle oil is drizzled over a dish at the end of the preparation, usually in small amounts. Be careful not to overdo it! Truffle oil is not used for cooking. The truffle flavor will be compromised if exposed to high heat.
Drizzle truffle oil over potatoes, pasta, polenta or risotto. Widely regarded as one of the top uses for truffle oil, the mild flavored starchy base of potatoes, pasta polenta and risotto makes a perfect match with white truffle oil.
Dishes using wild mushrooms generally can be enhanced with truffle oil. Think wild mushroom risotto, creamy mushroom soup, mushroom ragout, wild mushroom polenta, etc.
One of our favourite uses….
Add a ½ teaspoon of truffle oil to ¼ c. of melted butter. Pour if over hot, popped popcorn – sprinkle with freshly grated parmesan cheese, salt & black pepper. Pour yourself a glass of red wine & relax! This is what heaven tastes like.
Peanut butter has always been a staple for the health conscious and physically active. But even peanut butter can be improved. PB2 reduces fat through a chemical-free process. PB2 is all natural, preservative free, and contain no artificial sweeteners. It is a sweet alternative for active lifestyles, dieters, and moms who want healthy snacks for their kids. PB2 can be reconstituted with any liquid of choice – water, juice, etc, to make smoothies or shakes, eaten as a powder, or used in cooking and baking.
Powdered peanut butter is made by pressing peanuts to remove their fat and oil content, while maintaining their taste. The process turns the solid peanuts into a kind of peanut dust that, when mixed with liquid, reassembles a butter-like spread. WE LOVE THIS!
PB2 is also featured in this month’s double up recipe!
Chocolate, Peanut Butter & Banana Swirl Muffins
- 1 ½ medium bananas, ripe
- 1 egg, beaten
- 1 tablespoon oil
- ¼ cup milk
- ½ teaspoon vanilla
- ¾ cup whole wheat flour
- ⅓ cup sugar
- ¼ tsp. salt
- ¼ tsp. baking soda
- ½ cup old fashioned oats
- ¼ cup chocolate chips
- 3 tablespoons PB2
Line eight muffin tins with paper/foil liners. Set aside. Preheat oven to 350 degrees. Mash bananas with a fork or blend in a food processor. Add oil, egg, milk, and vanilla. Whisk well. Add flour, sugar, salt, and baking soda and stir until just combined. Add oats and stir. Melt chocolate chips in microwave safe measuring cup for 30-45 seconds. Stir until smooth. Cool slightly, then add ½ of batter to measuring cup and stir until combined. Add PB2 to the remaining batter and mix well. Scoop 1 to 1-1/2 tablespoons of PB2 batter and 1 to 1-1/2 tablespoons of chocolate batter in a lined muffin tin. Swirl batters together with a toothpick. Repeat for remaining batter. Bake for 11-15 minutes or until toothpick inserted comes out clean.
In the box this month:
And for this month’s Double Up Recipe: Old School Creamed Spinach
- 2 pounds fresh spinach, washed and tough stems removed
- 2 tablespoons unsalted butter
- ½ cup finely chopped shallots
- 1 teaspoon minced garlic
- ¾ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon freshly ground nutmeg
- ½ cup heavy cream
Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain into a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
Melt the butter in medium sauté pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach & cook, stirring, just until the liquid is released. Add the cream, salt, pepper, & nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.