Flavourful February

Flavourful February

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:

Gluten-Free-Santa-Fee-Pilaf kelp_caviar Cooking with Galangal - February 2015 Chef's Tip • The Missing Ingredient black_garlic

Black Garlic

black_garlic
Black Garlic

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.

Santa Fe Pilaf

Gluten-Free-Santa-Fee-Pilaf
Santa Fe Pilaf

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

kelp_caviar
Kelp caviar

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.

A January Junket

A January Junket

Celebrate the new year with our January delivery – shipped today!!

In this month’s box:

  • Harissa: featured in our double up recipe – check out ANOTHER recipe below in our news section.
  • Hominy: featured in our Pro Tip for January – check out the tip (and recipe) on our Pro Tips page!
  • Lobster bisque: 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. 
  • Szeged Chicken Rub: Pride of Szeged Chicken Rub!  Imported from Hungary.
  • Snapz: Our January Maker – check out our Meet the Maker page for more!
  • Ginger Chews

In the January 2015 Missing Ingredient delivery - Snapz! Our January Maker - check out our Meet the Maker In the January 2015 Missing Ingredient delivery - Lobster Bisque In the January 2015 Missing Ingredient delivery - Hominy is featured in our Pro Tip for January - check out the tip (and recipe) on our Pro Tips page! In the January 2015 Missing Ingredient delivery - Harissa is featured in our double up recipe - check out the recipe in our news section. In the January 2015 Missing Ingredient delivery - Ginger Chews! In the January 2015 Missing Ingredient delivery - Pride of Szeged Chicken Rub!  Imported from Hungary.

Pride of Szeged Chicken Rub

Pride of Szeged Chicken Rub

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.  

In the January 2015 Missing Ingredient delivery - Pride of Szeged Chicken Rub! Imported from Hungary.

Double your Harissa Use!

Double your Harissa Use!

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.

In the January 2015 Missing Ingredient delivery - Harissa is featured in our double up recipe - check out the recipe in our news section.

Fleur De Bretange Lobster Bisque

Fleur De Bretange Lobster Bisque

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. 

In the January 2015 Missing Ingredient delivery - Lobster Bisque

La Madia Regale White Truffle Olive Oil

In the December 2014 Missing Ingredient delivery - White Truffle Olive Oil
La Madia Regale White Truffle Olive Oil

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.

What’s better than peanut butter?

In the December 2014 Missing Ingredient delivery - Powered Peanut Butter - PB2
What's better than peanut butter?

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.

December delivers!

December delivers!

In the box this month:

In the December 2014 Missing Ingredient delivery - Powered Peanut Butter - PB2 In the December 2014 Missing Ingredient delivery - Rude Heath Bars In the December 2014 Missing Ingredient delivery - Rude Heath Bars In the December 2014 Missing Ingredient delivery - Single use loaf pans In the December 2014 Missing Ingredient delivery - White Truffle Olive Oil

Who says November has to be dreary?

Who says November has to be dreary?

In the box this month:

In November 2014 Missing Ingredient Gourmet Delivery Subscription: http://www.artisangrains.co.uk/freekeh.html In November 2014 Missing Ingredient Gourmet Delivery Subscription: http://www.bart-ingredients.co.uk/ingredient/bouquet-garni In November 2014 Missing Ingredient Gourmet Delivery Subscription. In November 2014 Missing Ingredient Gourmet Delivery Subscription,.

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.

Gum with a social conscious?

Project 7 - coconut lime gum in the October 2014 Missing Ingredient
Gum with a social conscious?

Project 7 is a specialty gum and mint brand dedicated to bringing great flavour back into your day while at the same time giving back to 7 areas of need. All of their products are proudly made in America. They partner with non profits making impacts both in America and abroad. Their gum is “Great Tasting and World Changing”.

www.project7.com

Coconut Lime Gum – a taste of the tropics in October!
We put de-lime-in-de-coconut so that any time of day you could be transported to having your feet in the sand, head in the clouds and mouth smiling with delight. Be happy. Each tray comes with 12 gum packs.

Untamed Fest Morel Coconut Rice

Morel Coconut Rice in the October 2014 Missing Ingredient
Untamed Fest Morel Coconut Rice

A Canadian Morel, a Thai herb blend, and a coconut walk into a bar. The bartender says, “where have you been all my life?” Creamy, savoury, and so easy. Try our Thai style morel coconut rice paired with a baked white fish, chicken, or tofu for a delicious East meets West dinner in 22 minutes.

Ingredients: That jasmine rice, wild morel mushrooms, sea salt, raw cane sugar, porcini mushrooms, spices (lemongrass, galangal, garlic, onion, white pepper, cumin, coriander, turmeric, red chili, lime leaf).

October is looking appetizing!

October is looking appetizing!

In the box this month;

  • ned – wild pacific oceanwise albacore tuna (meet the maker)
  • Italian chickpea flour (double-up recipe)
  • Dried French tarragon leaves (feature recipe)
  • Project 7 coconut lime sugar-free gum
  • untamed feast – morel coconut rice.

Double Up Recipe:  Chickpea & Zucchini Fritters

  • 2 zucchinis, coarsely grated
  • 1 ¼ cup fresh ricotta
  • 1 can chickpeas, rinsed, drained
  • 1 cup chickpea flour
  • 1 tsp paprika
  • 3 eggs, lightly beaten
  • ¼ cup milk
  • 1 cup vegetable oil

Using your hands, squeeze out excess water from zucchini, then place in a large bowl with ricotta, chickpeas, flour, paprika, lightly beaten eggs, milk & add 2 tsp salt. Mix well to combine. Heat oil in large, deep frying pan over medium heat. Working in batches, drop ¼ cup zucchini mixture into pan. Cook for 3 minutes each side or until golden and cooked through. Remove and drain on paper towel. Serve fritters topped with your favorite chutney and raita.

Raita

  • 2 cups plain whole-milk yogurt
  • ¼ cup chopped fresh mint
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 large English cucumber, halved, seeded & grated

Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, & cayenne pepper in medium bowl to blend. Add cucumbers & toss to coat. Season with salt & pepper. Refrigerate.

Panch Phoron

Panch Phoron - in September 2014 Missing Ingredient box
Panch Phoron

The cuisine of West Bengal relies heavily on the earthy flavour of Panch Phoron, a mixture of cumin, black mustard, fennel, fenugreek and kalonji (nigella seed). It is almost always used whole, with the seeds roasted in a little oil at the beginning of cooking and the other ingredients added on top. The hearty taste lends itself to bean, fish and vegetable dishes

Dolmadakia

Dolmadakia - in September 2014 Missing Ingredient box
Dolmadakia

Dolmadakia are delicate rolls made from vine leaves stuffed with rice, grilled onions, fresh herbs, and seasonings. They are a popular hors d’oeuvre, appetizer, or entrée that are delicious served warm or cold.

Red Wine Sea Salt

Red Wine Sea Salt - in September's Missing Ingredient box
Red Wine Sea Salt

The flavours of earth and sea, Red Wine Sea Salt is slightly fruity and tannic from red wine and has the clean, fresh taste of pure sea salt. The small pebbles of coarse sea salt are a gorgeous, wine-drenched burgundy red. Red Wine Sea Salt is a beautiful garnish for sashimi or ceviche of white fish or scallops. It is the perfect choice for seasoning a classic French Coq au Vin or to finish a steak on the grill. Rim cocktail glasses or add to sweets such as shortbread or as a garnish for dark chocolate tart or truffles.