The April box shipped on Thursday (15th) & contained;
- Farm to Table Ancient Grain Popcorn
- Bucatini Pasta
- Spanish Smoked Paprika
- Yellow Tomatoes
- Canned figs
Have you gotten yours yet? Tell us about your experience on our Facebook page!
Also in the April 2014 MI box:
Visit our chef’s tip page for the digital version of this month’s paprika tips and information!
Asking yourself what to do with your April Missing Ingredient can of figs? Here’s three yummy reasons to stay stocked in canned figs:
Finely chop figs and toss with a drizzle of balsamic vinegar and salt to taste. Let the figs sit while you cut baguette slices and toast them. Top the toasts with the fig mixture and a grind or two of freshly ground black pepper. You can spread a bit of fresh goat cheese on the toasts first, if you like, or crumble some blue cheese on top if that sounds tasty.
Make a spiced sugar syrup using 1 part sugar to 2 parts water; add a cinnamon stick, orange zest, a vanilla bean, whole cloves, star anise, or cardamom – even black peppercorns can work here. Bring to a boil to dissolve all the sugar. Reduce heat to maintain a steady simmer. Add whole or halved figs and cook about 5 minutes. Remove figs, let the syrup cool, and return figs to syrup (if you’d like the figs to breakdown a bit and become one with the syrup, leave them in while the mixture cools). Serve in their own, but these figs are amazing with ice cream.
Lay halved figs on a baking sheet. Brush with a bit of canola or vegetable oil or melted butter. Broil until the fig tops bubble and start to brown on the edges. Serve with sweet or savoury dishes. For a super-simple dessert, drizzle figs with honey before broiling and serve with mascarpone, crème fraîche, or ice cream.
Pomodori Dal Sole yellow tomatoes and yellow strained tomatoes are true specialty items. Made with only a small crop each year, these yellow peeled tomatoes are hand packed into a glass jar, making a fantastic base for a range of sauces and dishes. Yellow strained tomatoes are perfect for making a yellow pasta sauce, sure to impress!
Hannahmax Baking makes one of the MOST addictive treats we have had in recent memory so we just had to share!
Pure brown sugar goodness fills every delicious bite of these one of a kind Cookie Chips. We see why they call them chips, you cannot eat just one! Make a cup of tea or coffee and open the bag when no one is around, you are not going to want to share!
Hannahmax Cookie Chips are proudly made in California – they are non GMO and contain no preservatives, artificial flavours or colours.
Whether served on a cheese board or alongside fresh baked scones, Vista D’oro Farms & Winery preserves are truly versatile, simply delicious and always seasonal. Serve as a decadent crepe filling, try them as an accompaniment for roast pork or simply enjoy them straight out of the jar!
Fig & Walnut Wine is a perfect pairing for blue cheese, but does well with almost any other cheese. This is perfection, in a jar.
Raspberry Merlot & Peppercorn is made with fresh local berries, Vista D’oro Merlot and peppercorns that are crushed with a mortar and pestle. Delicious with a simple chocolate wafer, also makes a tasty vinaigrette. And pairs perfectly with goat cheese, fresh or ripened.
Sherry vinegar is Spain’s answer to balsamic vinegar. It’s assertive yet smooth, and great for deglazing pans and perking up sauces, especially those that will accompany hearty meats like duck, beef, or game. The most expensive sherry vinegars are aged for a long time in wood casks.
Characterized by its intense amber color with touches of mahogany. Its acetic aroma has hints of dried fruits and qualities derived from its ageing in wooden vats. Its full-bodied flavor and well-balanced taste is strongly reminiscent of the wines from which it is created. Store the vinegar at room temperature-not in direct sunlight and kept tightly closed when not being used.
Black Barley has a unique nutty flavour and chewy texture, it enhances the colour and texture of stir fries, soups and salads. It is often used as the base for pilaf or grain salad.
Black Barley Tabouleh
Place barley in a medium pot and add water to cover by about 1 ½ inches. Season with salt. Bring to a boil; reduce heat and simmer uncovered until barley is tender and water has been absorbed, 40–45 minutes. Spread out barley on a large rimmed baking sheet; let cool. Combine all ingredients in a large bowl and adjust seasoning to taste. Cover and refrigerate for 1-2 hours before serving.
BOMBA XXX delivers SLOW flavours FAST. It is the world’s sauciest tomato puree!
Made with extra strength triple concentrated tomato purée, full bodied red wine and tasty soffrito; BOMBA XXX is a unique replacement for ordinary tomato purée.
‘I’ve packed volumes of flavor into this tube by using triple strength tomato purée and including a burst of soffrito, the classic onion, celery and carrot base of Italian dishes, as well as a generous splash of good red wine. It’s has all the flavors of a romantic weekend in Tuscany in one saucy squeeze.’ – Laura Santtini creator of BOMBA!
This amazing puree is for SO much more than just squeezing the tube into pasta sauce, using it anywhere you would tomato paste. In pan sauces or stir fries, in barbecue marinades or sauces, add it to some fresh cream cheese as a perfect dip for small carrots. Mix into mayo, for a Sonoma style sammy, or spread a super-thin layer in a grilled cheese. Try it in a beefy pot pie or to power up a homemade pizza.
Tina Bacon is the brains and the beauty behind the Pink Spatula. At The Pink Spatula, they specialize in handcrafted marshmallow made with real ingredients. Fresh fruit, liqueurs and spices are all they need to create colors and flavors that will have you craving…just one more. They are made in small batches to ensure you get the best marshmallow every time. You can learn more about Tina and The Pink Spatula on her website http://www.thepinkspatula.ca
We LOVE this recipe for hot chocolate with the Toasted Coconut Marshmallows
Coconut Hot Chocolate (serves 4)
1 cup whole milk
1 14 -ounce can unsweetened coconut milk
2 tablespoons Valrohna cocoa powder
3 tablespoons packed brown sugar
½ cup Callebaut semi-sweet chocolate chunks
¼ teaspoon vanilla paste
Pinch of fine sea salt
Brandy, rum, baileys etc. (optional)
4 The Pink Spatula toasted coconut marshmallows cut in ½
Combine the whole milk and coconut milk in a saucepan over medium heat and bring to a simmer. Whisk in the cocoa powder, brown sugar, chocolate chips, vanilla & salt; cook, whisking constantly, until the sugar and chocolate melt and the mixture is smooth and thick, about 5 minutes. Divide the hot chocolate among mugs and top with a Pink Spatula toasted coconut marshmallow.
Sambal Oelek is a paste made of selected fresh peppers from the Indonesian Island Lombok. It’s an essential ingredient for spicy Indonesian meals, but it can also enrich mayo for sandwiches, soups, sauces and marinades.
Sambal is sauce typically made from a variety of chili peppers and secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, sugar, lime juice, and rice vinegar or other vinegars.
You will find sambal on the table in many Asian restaurants, it’s got a great flavour and the intense heat adds a great kick to just about anything.
Ketjap manis is a thick, sweet, rich, syrupy Indonesian version of soy sauce containing sugar and spices. It’s similar to soy sauce but sweeter. It’s used in marinades, as a condiment or as an ingredient in Indonesian cooking. The sweetness comes from palm sugar; other flavourings include garlic and star anise.
White lentils aren’t something you’ll find in every neighbourhood grocery store ! Actually, Ivory lentils are black lentils that have had their dark skin removed. These lentils are very popular in India, they have a mild, flavour and sturdy texture that work well in a ton of different recipes. They are delicious chilled, added to salads, or you can mix cooked lentils with bread crumbs, minced onion and garlic to stuff roasted red peppers or eggplant. Add them to your favourite soups, stews and curries.
White lentils do not require soaking. Simmer 1 cup lentils with 4 cups water for about 12 minutes for salads, 20 to 25 minutes for main dishes. Skim the water while cooking.
1 cup of dry lentils yields 2 ¼ cups cooked
Curried White Lentil Soup (serves 4)
Heat oil in heavy large pot over medium-high heat. Add the onion, potato and carrot and sauté until vegetables begin to soften, about 5 minutes. Mix in curry powder and cayenne and stir until fragrant, about 30 seconds. Add broth, tomatoes with juices and lentils and bring to boil. Cover pot, reduce heat to medium-low and simmer until lentils are very tender, about 45 minutes. Season soup to taste with salt, pepper and more cayenne for heat. Serve immediately with warm Naan bread for dipping.
Tu-Bees Cinnamon Honey Roasted Sweet Potatoes
Serves 4 as a side dish
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter and serve immediately.
La Tourangelle oil is produced in California where they are famous for growing the world’s best walnuts. This incredibly flavourful oil is perfect for salads, pasta, grilled meats, baking or just on its own as a dip for bread. La Tourangelle produces this walnut oil following the traditional method of their French parent company in order to achieve a delicate roasted walnut taste. The French use this Huile de Noix as a delicious alternative to extra virgin olive oil for an impressive vinaigrette. This oils rich toasted flavour and incredible nutty aroma will win you over to the point that you will never let your cabinet be without walnut oil again. Made from fresh in-season walnuts, this oil captures the natural essence and flavour of the nut.
In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. Toss with hot pasta, stir into hummus for a delicious dip, serve with roasted meat or add a dollop to a risotto. Pesto freezes well and will keep in the refrigerator for up to 2 weeks.
Paella has become synonymous with Spain. Without the right rice and saffron one cannot create a true paella.
Grown in the rich soils of the nationally protected L’Albufera Park in Valencia, Spain. This short-grain rice make the perfect ingredient for paella. The high absorption rate allows it to soak up & hold the abundance of flavours in your paella. Matiz rice is packed in a sturdy cloth sack that allows the rice to breathe & ensures freshness.
Saffron, the yellow-orange stigmas from a small purple saffron crocus, is the world’s most expensive spice. That’s because each flower provides only 3 red stigmas. One ounce of saffron = approximately 14,000 of these tiny saffron threads. The tiny red threads of saffron must be handpicked from the center of the crocus flower.
Our January feature recipe is available on our website. We found an error on the printed card sent in the January box too late to make the change and hope that this has not caused you any issues. Please visit our recipe page for the correct instructions.
In honour of this month’s delivery, we filmed a little video from the folks from House of Q. Check it out on YouTube!
Cider Brined, Honey-Mustard Glazed Pork Chops
Dissolve the salt in the water. Add the cider and then immerse the pork chops into the liquid. Refrigerate for 2-4 hours. Remove the chops from the brine and dry with a paper towel. Sprinkle with salt and pepper or the BBQ rub.
In a bowl mix together the Slow Smoke Gold and the honey (or maple syrup). Set aside.
Meanwhile, prepare your grill for direct high heat grilling. Grill the pork chops on the direct heat for about 3-5 minutes and turn once colour has been set. Brush the top side of the chop with the sauce. Grill the other side until marked, turn over and brush with sauce. Move the chops to the indirect side of your grill and cook until the internal temperature reaches 140-145 F brushing with the glaze every few minutes. Rest for 5 minutes before devouring the pork chops.
Star Anise is native to China & Vietnam. It is the fruit of an evergreen magnolia tree & is in the shape of an eight-pointed star, and each point holds a shiny brown seed. Star anise has a sweet, licoricey taste, & is used to flavour liqueurs such as Sambuca & Galliano. A little ground star anise works well in desserts like chocolate cakes, or sprinkled on baked fruit. It is delicious in Chai Tea or ground as a fragrant addition to a Chinese 5 Spice blend.
Flu Fighter Chicken Noodle Soup
Season chicken generously with salt & pepper. Heat oil in a large pot over medium heat. Add the onions & thyme, sauté until onions are translucent, about 3 minutes. Add the ginger & chicken, cook for 5 – 6 minutes until chicken begins to brown. Pour in the water & add the star anise, cover & bring to a boil. Reduce heat to simmer & cook for about 40 minutes, until chicken is cooked through. Remove chicken from the pot with a slotted spoon & cool for about 15 minutes. Using 2 forks, shred the meat from the chicken & discard the bones. Turn the soup up to high, add the carrots & shredded chicken back to the pot. Taste for seasoning and adjust if necessary. Remove pot from heat and stir in the chili, green onions & chopped parsley – serve immediately.
Vosges Bacon Chocolate Bar – because we can!
Welcome to the bacon revolution.
Sulfite-free hickory smoked bacon is baked in small batches before it is hand chop it into fine nibbles. Alderwood smoked salt exudes a campfire aroma and perfectly offsets the sweetness of the chocolate.
This is not for sharing…
Located on the Spokane River, just a stone’s throw from Spokane, the mill town of Buckeye was once a bustling community of three hundred residents. But the mill closed in 1912 and most of the townsfolk moved on. Buckeye Beans & Herbs was founded just downstream from this sleepy little town and was inspired to create genuine products that reflect a “simpler way of life”.
Buckeye Beans Buckeye Corn Bread is just as good or better than the bread Grandma used to “knead” a lot of time to accomplish fresh baked cornbread. Buckeye Beans found a way to make fresh bread quick and delicious! After “sifting” through many recipes to combine old fashioned homemade flavour with convenience, Buckeye Beans Buckeye Corn Bread was born.