Pomegranate Molasses Double-Up (Triple-Up!!) Recipe(s)

Pomegranate Molasses Double-Up (Triple-Up!!) Recipe(s)

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.

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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.

Joyous January – Happy New Year!

Joyous January - Happy New Year!

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.

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Deliciously Decadent December

Deliciously Decadent December

In this month’s box:

  • Black Sesame Seeds, used our feature recipe!
  • Silly Cow Hot chocolate. Check out this month’s chef tip to use it like a pro…
  • Crazyhorse Wasabi Horseradish.  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.
  • Divina stuffed olives. Divina olives are hand-picked & patiently cured for months before they are hand-stuffed. They are an elegant, luxurious treat – estate grown and imported from Greece. Perfect in a martini, a salad or just eaten straight from the jar in the middle of the night! We know you won’t need any instructions on how to use these guys up
  • Happy Pho by this month’s Meet the Maker, Star Anise Foods.

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Crazyhorse Wasabi Horseradish Double-Up Recipe

crazyhorseradish
Crazyhorse Wasabi Horseradish Double-Up Recipe

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.

November’s Nosh

November's Nosh

In this month’s box:

  • Brickstone Peppery Mission Fig Cheese Pleaser (Fig Preserves) is the perfect complement to any cheese. Serve cold with cheese and crackers or crusty bread. Or, for a delicious treat – spread generously over a round of brie, bake at 400 degrees for 12 minutes & serve. It’s featured in both our our feature recipe and our double-up recipe for November.
  • Pulltex Plate Clips. Now you can eat & enjoy your wine at the same time! Clips right on to your plate to hold wine glasses
  • Sabine’s Baguette Crisps – Jalapeño & Cheddar Crunchy Crisps with kick! Jalapeño & Cheddar Style Baguette Crisps combine the heat of jalapeños with cheesy goodness. Thinly sliced, artisanal baguettes are toasted until crispy for a satisfying snack. Spicy peppers and cheesy goodness come together for a crisp with a kick. Enjoy these on their own or with your favourite cheese plate.
  • Mulling Spice – it tastes like Christmas!
  • Rao’s Lemon Cooking Sauce by this month’s Meet the Maker, Rao’s Restaurant.

Well Seasoned Mulling Spice | Feature Item | The Missing Ingredient Subscription Sabine’s Baguette Crisps – Jalapeno & Cheddar | Feature Item | The Missing Ingredient Subscription Pulltex Plate Clips | Feature Item | The Missing Ingredient Subscription Rao’s Lemon Cooking Sauce | Feature Item | The Missing Ingredient Subscription Brickstone Peppery Mission Fig Cheese Pleaser | Feature Item | The Missing Ingredient Subscription

Chinese 5 Spice

Chinese 5 Spice

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.

Appetizing October

Appetizing October

In this month’s box:

  • Chinese Five Spice is a fragrant blend of ground cinnamon, cloves, fennel, star anise & Szechuan peppercorns. It’s featured in both our our feature recipe and our double-up recipe for October.
  • Buckey Beans & Herbs Country Split Pea Soup
  • Project 7 Sugar Free Peppermint Vanilla Mints
  • Jarware Juicer
  • Hellish Relish by this month’s Meet the Maker, She Devil.

Jarware Juicer | Feature Item | The Missing Ingredient Subscription Project 7 Sugar Free Peppermint Vanilla Mints | Feature Item | The Missing Ingredient Subscription Hellish Relish | Feature Item | The Missing Ingredient Subscription Chinese 5 Spice | Feature Item | The Missing Ingredient Subscription Buckey Beans & Herbs Country Split Pea Soup | Feature Item | The Missing Ingredient Subscription

Real Sirop de Liege

Real Sirop de Liege

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.

Buckeye Beans & Herbs Corn Bread Mix

Buckeye Beans & Herbs Corn Bread Mix

Buckeye Beans + Herbs Corn Bread Mix - Featured in the July Missing Ingredient BoxThe 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!!

Canned Quail Eggs

Canned Quail Eggs

Canned Quail Eggs - Featured in the July Missing Ingredient Box

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

Serves 4

  • 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.

Mackays Vintage Dundee Marmalade

Mackays Vintage Dundee Marmalade

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!

Mackays Vintage Dundee Marmalade - Featured in the June Missing Ingredient Box

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. 

Eat, Drink & Be Merry this May!

Eat, Drink & Be Merry this May!

May is here and your TMI box is in the mail as of May 15!! Get cooking this spring with these tasty goodies coming at you soon!

In this month’s box:

  • Papayiannides Tomato & Olive & Ouzo Sauce: featured in both our feature recipe and our double up recipe!
  • Christian Potier Shallot Red Wine Sauce
  • Whole Farro
  • Greek Seasoning
  • Roasted Chick Peas by this month’s Meet the Maker, Three Farmers
  • Prairie Smoke & Spice Blue Ribbin’ Sweet Sauce (check out this month’s Chef Tip).

Papayiannides Tomato & Olive & Ouzo Sauce - Featured in the May Missing Ingredient Box Christian Potier Shallot Red Wine Sauce - Featured in the May Missing Ingredient Box Well Seasoned Brand Whole Farro - Featured in the May Missing Ingredient Box Well Seasoned Brand Greek Seasoning - Featured in the May Missing Ingredient Box3 Farmers Roasted Chick Peas - Featured in the May Missing Ingredient Box CanadaQbanner_BlueRibbin

Well Seasoned Greek Seasoning

Well Seasoned Greek Seasoning

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.

Well Seasoned Brand Greek Seasoning - Featured in the May Missing Ingredient Box

Christian Potier Shallot Red Wine Sauce

Christian Potier Shallot Red Wine Sauce

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.

Christian Potier Shallot Red Wine Sauce - Featured in the May Missing Ingredient Box

3 Farmers Roasted Chick Peas

3 Farmers Roasted Chick Peas

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!

3 Farmers Roasted Chick Peas - Featured in the May Missing Ingredient Box

Papayiannides Tomato & Olive & Ouzo Sauce

Papayiannides Tomato & Olive & Ouzo Sauce

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.