MintiQ is an exciting new brand of delicious and refreshing naturally sugar free mints. Made with 100% natural ingredients and contain absolutely no artificial sweeteners, flavors or colors. MintiQ is sweetened with a hint of monkfruit extract, an all natural zero calorie sweetener derived from fresh fruit.
The Metropolitan Chef seasoning rubs are an excellent alternative to traditional marinades and barbeque sauces. Blended from herbs and spices, our rubs are low in sodium, virtually calorie free and contain no additives, fillers or preservatives. They’re quick and easy to use too! Simply mix with a small amount of oil, make a paste and brush on just prior to cooking, no marinating required.
In a quest to ‘spice up’ this nutritious and delicious staple, Monkey Butter gourmet peanut butter blends were born.
This is something special about the sweet and smoky interplay that occurs between pure Canadian Maple syrup and bacon. This flavour combination seems to tempt the palate. Everyone, including vegetarians can enjoy this nostalgic blend.
Anna’s Country Kitchen Quinoa Polenta is an excellent alternative to pasta, rice or potatoes. The polenta is already cooked so you just need to heat it up. Slice rounds and sauté, fry, bake, broil or grill. Top polenta with your favourite cheese or sauce.
August TMI was shipped today! Before you start stalking the mailbox, here’s a sneak peek of what’s coming atcha!
Founded in 1985, Zürsun Idaho Heirloom Beans is the original U.S. company to offer authentic heirloom beans and unusual legumes worldwide. The ultimate eco-friendly food, Zürsun heirloom beans are grown on small-scale farms in the Snake River Canyon region of south central Idaho known as the Magic Valley Growing Area. The area’s arid climate, rich, well-drained loamy soil, moderate temperatures and stable moisture level—internationally recognized as having ideal environmental conditions for bean growing—produce pure, distinctly ﬂavourful beans, superior to common store-bought beans.
Zürsun Tongues of Fire Beans
Deep umber and burgundy with light mocha-coloured markings, which resemble fire flames, Tongues of Fire beans originated at the tip of South America. Popular in Italy, Tongues of Fire have a fresh flavour and absorbent nature. Serve with savoury spices and aromatic herbs in soups, stews and bean salads.
These nearly burgundy coloured members of the cranberry family have light streaks that resemble flames of a fire. Though they are from South America, they are very popular in Italy where they are known as Borlotto Lingua di Fuoco.
These have an excellent, nutty flavour, and are commonly used in Italian soups and stews. Soak them overnight then simmer for an hour and use them in casseroles, stews, salads. Not only are they a visual treat, but tongues of fire beans also absorb the flavours of the herbs and spices they are cooked with, adding an extra dimension to your dish.
We’re pretty excited to have you try the excellent David Rio Chai mixes we’ve sent you this month. Here’s a extra recipe to get you going!
Mango Chai Smoothie
- ½ cup of milk
- 1 pouch of Toucan Mango Chai
- One banana
- ¼ cup of frozen mango chunks
- 1 cup of ice
Blend until smooth, serve immediately.
In the box this month;
- Roasted Garlic & Onion Jam
- Tolerant Black Bean Pasta
- Walter Caesar Mix
- David Rio Chai – two flavours, mango & green
French Gourmet Rice Blend is a dynamic mixture of Himalayan red rice, long grain brown rice, French lentils and earthy dried wild mushrooms, a quartet of hard-to-find gourmet ingredients that are bound to impress. This hearty, flavorful blend tastes fantastic on its own, or could make endless creative side dishes and vegetarian meals.
Ingredients: Rice, lentils and dried mushrooms.
Basic Preparations: Combine 1 cup French Gourmet Blend, 1 ¾ cups water and a pinch of salt in a saucepan set over high heat. Bring to a boil, immediately reduce heat to a simmer, cover with a tightly fitting lid and cook for 30-35 minutes. Remove from heat, let stand 5 minutes, fluff with a fork and serve.
Tripe Cinnamon Scones
(adapted from a recipe from the Pioneer Woman)
- 3 cups all-purpose flour
- 1/3 cup sugar
- A pinch of sea salt
- 5 teaspoons baking powder
- ½ teaspoon ground cinnamon
- 1 cup unsalted butter
- 3/4 cups whipping cream
- 1 whole egg
- 1 teaspoon vanilla
- ½ cup cinnamon chips
- ½ cup Sugar
- 1 teaspoon Ground Cinnamon
- 1 ½ teaspoon whipping Cream
Preheat oven to 350 degrees.
In a large bowl, mix together flour, 1/3 cup sugar, 1/2 teaspoon ground cinnamon, and baking powder. Cut butter into pieces, then cut into dry ingredients with a pastry cutter until mixture resembles coarse crumbs. Stir in cinnamon chips. Mix together cream, egg, and vanilla. Pour into flour/butter mixture, stirring gently with a fork to combine.
Turn onto work surface (mixture will be very crumbly and falling apart.) Gently press together on the sides as you flatten (or roll, with a rolling pin) the top. Form either into a large circle. Mix together topping ingredients, stirring with a fork. Sprinkle over the top of the dough, lightly pressing.
Cut into wedges, transfer to a cookie sheet and bake for 20 to 25 minutes. Allow to cool completely and serve.
Have you seen the price of limes lately? Holy Cow! We are excited about the (exhaustive) cocktail recipe testing we have done lately with tamarind pulp. It is such a nice change, you might not event miss the fresh lime juice in your summer cocktails, dressings and sauces! We think you are going to find a ton of ways to use tamarind all summer long. Call us when you need a re-fill, we can always ship you another package or three!
- 1 cups boiling water
- 2 ounces unsweetened tamarind pulp
- ¼ cup sugar
- ¼ cup water
- ½ cup vodka
- ¼ cup fresh squeezed orange juice
- Crushed ice
- ¼ cup fresh squeezed lemon
- Sugar for rimming glasses
- Lemon wedges & fresh mint for garnish
Combine 1 cup boiling water and tamarind in a bowl & let stand 10 minutes. Drain. Break tamarind into small pieces & press the tamarind through a sieve over a bowl, reserving pulp discarding the fibre. Combine sugar and water in a microwave-safe dish; microwave at HIGH for 2 minutes or until sugar dissolves, stirring once. Cool.
Combine tamarind liquid, sugar syrup, vodka, and juice in a pitcher, stirring well. Add crushed ice; stir or shake well. Garnish rims of 4 martini glasses with sugar. Strain chilled martini mixture into prepared glasses; garnish with lemon wedges & fresh mint.
Make these martinis ahead, be sure to shake the drink in a martini shaker or stir it with the crushed ice just before serving.
May’s Missing Ingredient box also included two bottles from the fantastic Robert Rothschild Farm.
Arugula Pesto: The aromatic salad green, arugula, is blended with salty, aged parmesan cheese and walnuts to create this refreshing pesto. Consider blending it with a can of cannellini beans for a quick dip or top toasted slices of bread for an elegant crostini.
Pineapple Habanero Dip: Roasted pineapples, mangos and the robust flavour of habanero peppers are combined for this tropical sauce with subtle heat.
Looking for a gift to tell Mom you care? Why not give the gift of the Missing Ingredient? With a 3, 6, or 12 month subscription, you can give mom a gift that says “I love you” all year!
The Missing Ingredient is a monthly subscription service that delivers 4-5 tasty product samples to Mom’s doorstep in a cool box. The samples range from spices and seasonings to gadgets, oils & vinegars to sweets and treats. All of these products have been hand-picked by our culinary experts and we are confident she will enjoy them!
- Need something for a Gluten Sensitive in-law? Check out our Gluten Sensitive subscriptions.
- Need something for an excellent Grandma who lives out of town? Order a subscription box that is mailed right to her door!
- Need something for a Mom who loves gourmet, but is frustrated with the local culinary selection? Send her something that will get her cooking with all the right tools, ingredients, and chef’s tips she craves.
In each box they will find a feature recipe card to get them started on their monthly culinary adventure, a chef’s tip to help them master the tools and items they receive, and their Missing Ingredient food items and tools. For more information about a Missing Ingredient subscription and to watch our “about us” video, click here to visit our Frequently Asked Questions 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
- 1 cup cooked and cooled black barley
- ¾ cup fresh cilantro, roughly chopped
- ¾ cup fresh parsley, roughly chopped
- ¼ cup fresh mint, roughly chopped
- ¼ cup finely diced red onion
- 1 cucumber, medium diced
- 3 Roma tomatoes medium diced
- Juice of 1 small lemon
- ½ tsp. ground cumin
- 2 Tbsp. extra virgin olive oil
- Salt and pepper to taste
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.