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.
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!
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.
The April box shipped on Thursday (15th) & contained;
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
- 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.
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)
- 2 tablespoons olive oil
- 1 large carrot, peeled & chopped
- 2 tablespoons madras curry powder
- ¼ teaspoon cayenne pepper (more or less to taste)
- 8 cups chicken or vegetable broth
- 1 large cooking onion, chopped
- 1 large russet potato, peeled & chopped
- 1 28-ounce can of diced tomatoes in juice
- 2 cups Ivory lentils - rinsed, drained
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.