Recipes

Feature recipes will be posted here mid month to allow subscribers first access to the information. However, having an online/digital version is convenient for the modern cook, so be sure to check back here to access your current monthly recipe via tablet or mobile phone while you cook!

June 2016April 2016March 2016February 2016January 2016December 2015November 2015October 2015September 2015August 2015July 2015June 2015May 2015 • April 2015March 2015February 2015January 2015December 2014 • November 2014October 2014 • September 2014 • August 2014 • June 2014 • May 2014 • April 2014 • March 2014 • February 2014 • January 2014 • December 2013 • November 2013 • October 2013 • September 2013 • August 2013 • July 2013June 2013May 2013April 2013March 2013February 2013January 2013 • December 2012November 2012

June Recipe 2016: Potatoes Cooked in Duck Fat

  • 1 ½ pounds Yukon Gold potatoes
  • 3 tablespoons rendered duck fat
  • ½ cup packed curly parsley leaves
  • 2 garlic cloves

Peel potatoes, then cut into 1/4-inch-thick slices. Rinse in 2 or 3 changes of cold water until water runs clear. Drain and pat very dry.
Heat fat in a 12-inch nonstick skillet over medium heat until melted. Cook potatoes with ¾ teaspoon salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes.

Meanwhile, finely chop parsley and garlic together. Gently stir parsley mixture into cooked potatoes & serve immediately

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April Recipe 2016: Spring Pasta

  • 1/2 bag Al Dente Pasta
  • 3 ox. goat cheese
  • 1 big bunch of fresh asparagus
  • 1/3 cup olive oil
  • zest and juice of one lemon
  • 1 tbsp. kosher salt for pasta water

Crumble the goat cheese into a serving bowl, add olive oil & lemon zest . In the meantime, bring a large pot of salted water to a boil. Add cut asparagus to the boiling water, cover & bring back to a boil. Add pasta & after 3 minutes, check to see if pasta is done.

Before draining, ladle about 1/4 cup of cooking water into the bowl with the goat cheese, stir to make the sauce. Drain the pasta & asparagus immediately add it to the bowl & toss with the goat cheese mixture. Add the lemon juice, salt and pepper to taste. Garnish with chopped fresh mint.

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March Recipe 2016: Sun-dried Tomato Cream Sauce

  • 3 cloves of garlic, minced
  • 3/4 cup chicken broth
  • 3/4 cup dried tomatoes, chopped
  • 1 Tbsp. ORO tomato paste
  • 1/4 teaspoon dried basil
  • Salt & freshy ground black pepper
  • 2 Tbsp. butter
  • 1 1/2 Tbsp. flour
  • 3/4 cup nutpods, plain
  • 1 clove garlic, minced
  • 1/4 tsp. dried oregano
  • 1/4 tsp. red pepper flakes
  • 2 handfuls baby spinach

Cook pasta according to package instructions while you make the sauce. Melt butter in a large skillet over medium heat. Add garlic stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in broth until incorporated, about 2 minutes. Stir in the nutpods, sun dried tomatoes, tomato paste garlic, oregano, basil & red pepper flakes until slightly thickened, about 1 minute. Season with salt & pepper. Stir in pasta and fold in the spinach until well combined and the spinach has wilted. Serve immediately.

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February Recipe 2016: Red Lentil Daal

  • 4 cups water
  • 1 cup red lentils
  • 20 g seasoning (¼ of the pouch)
  • ¼ cup vegetable oil
  • 1 tsp fresh ginger, grated
  • ½ yellow onion, diced
  • 4 cloves fresh minced garlic
  • 1 large tomato, diced

In a medium sized sauce pan, combine the water, lentils & seasoning. Bring to a boil and cook, stirring occasionally, for about 20 minutes. In a separate pan over medium heat, combine the oil, ginger, onion, garlic & tomatoes. Cook for 3–4 minutes, until slightly brown. Once lentils are cooked, stir in ginger, onion, garlic and tomatoes. Reduce heat to medium low heat for 5–10 minutes or until texture becomes slightly thick – like a gravy. Serve with steamed basmati rice.

Spice Level: Mild
If you would like to make it spicier, add some fresh chilies or cayenne pepper when preparing.

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January Recipe 2016: Roasted Roots

  • 4 small whole red onions peeled and cut in four
  • 4 carrots, peeled & thickly sliced on the diagonal
  • 2 parsnips, peeled & thickly sliced on the diagonal
  • 1 kg butternut squash skinned, seeded and cut into 2” pieces
  • ¼ cup olive oil
  • ½ cup feta cheese, crumbled
  • 8 dates – pitted & cut into four
  • ¼ cup pomegranate molasses
  • 3 tbsp. toasted, chopped pistachios
  • ¼ cup fresh chopped cilantro
  • salt and freshly cracked black pepper to taste

Preheat oven to 375 degrees.  Put the prepared carrots, parsnips, onion & squash in a roasting pan.  Add oil, season with salt & pepper- toss to evenly coat the vegetables.  Roast 30 minutes or until the veggies are fork tender.  Remove from the oven, transfer to a large serving bowl.  Sprinkle on chopped dates & the feta.  Drizzle with pomegranate molasses & a drizzle of olive oil. Garnish with pistachios & cilantro. Serve warm or at room temperature.

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December Recipe: Black Sesame Tuna

  • 3 x 6 oz. tuna steaks 1” thick
  • Salt & freshly ground pepper to taste
  • 4 tbsp. black sesame seeds
  • 1 tbsp. olive oil

Generously season each tuna steak with salt & pepper. Generously crust the outside of each steak with black sesame seeds. Heat a non-stick skillet over high heat, add olive oil & heat for 30 seconds. Arrange the tuna steaks in the pan without crowding , for about 20 seconds per side, to sear the outside while keeping the inside very rare. Remove from heat & transfer the to a plate. Cool briefly, cover & refrigerate at least 2 hours or up to 8 hours. The tuna is supposed to be very rare, cooking it longer will make it difficult to slice.

Wasabi Horseradish Aioli

  • 1 cup of mayonnaise
  • 1 tbsp. rice-wine vinegar
  • 1 tbsp. wasabi horseradish
    2 tsp.fresh lemon juice
  • 2 tsp. sour cream

Salt & pepper to taste In a bowl whisk together all ingredients into a smooth sauce. Cover the bowl with plastic wrap and chill at least one hour before serving. Serve the sliced tuna, drizzled with the aioli.

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November Recipe: Fig & Manchego Stuffed Chicken Breasts

  • 4 boneless, skinless chicken breast halves
  • 1 ½ tbsp. olive oil
  • 4 tbsp. Brickstone Peppery Mission Fig Cheese Pleaser
  • 6 ounces shredded Manchego cheese
  • 1 clove minced garlic
  • 1/3 c. tawny port
  • ½ c. chicken stock
  • 1 tsp. Dijon mustard
  • ½ c. heavy cream

With a sharp knife, butterfly chicken so that each breast opens like a book. Set each piece of chicken on a sheet of plastic wrap. Cover with another sheet of plastic wrap – using a meat pounder, pound each breast to a ¼” thickness.

Remove plastic & spread 1 tbsp. of jam in the middle of each chicken breast. Sprinkle with 1 ½ oz cheese. Roll each breast lengthwise and secure with twine. Season chicken with salt & pepper.

Heat olive oil over medium-high heat in a large sauté pan. When oil is shimmering, add chicken & cook , turning occasionally, until browned on all sides & internal temperature of 155°F. Transfer to a plate & tent with foil.

Reduce heat to medium & add garlic. Cook, stirring, until fragrant. Add port & bring to a boil, scraping up browned bits. Simmer for 3 min., whisk in stock, mustard & cream. Cook to reduce until slightly thickened.

Remove twine from chicken & return to pan. Toss in the sauce to coat. Serve immediately.

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October Recipe: Chinese 5 Spice Noodles with Broccoli

  • ½ lbs cellophane noodles
  • 2 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 2 tsp. chili paste
  • 4 cloves garlic, minced
  • 1 tsp. fresh ginger, minced
  • 2 tsp. five-spice powder
  • 1 tbsp. vegetable oil
  • ½ c. onion, chopped
  • ¾ c. vegetable broth
  • 1 large bunch broccoli florets
  • 1 c. shredded carrots
  • 1 c. shredded green cabbage
  • 3 green onions, chopped

Bring a large pot of water to a boil. Cook noodles for about 30 seconds. Drain & rinse under cold water. Let drain. Mix soy sauce, sesame oil, chili paste, ginger & five-spice powder in small bowl.

In a large sauté pan over high heat, add the oil & onion. Cook, stirring often until translucent. Add garlic & cook for another minute. Add broccoli, carrots, cabbage, broth & sauce mixture.

Cook for about 5 minutes until the broccoli is tender. Add green onions & noodles. Stir well & cook until the noodles are coated in sauce. Season with salt and pepper to taste. Serve immediately.

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September Recipe: Sirop de Liège Apple Tart

  • 250g flour
  • 125g butter + more for greasing
  • 1 pinch of salt
  • 4 Golden Delicious apples
  • 2 tbsp. Sirop de Liège
  • 2 tbsp. brown sugar

For the pastry: in a bowl, mix flour, salt & cut up cold butter. Moisten with a few drops of cold water to create a smooth dough, cover with plastic wrap and refrigerate for an hour.

Preheat the oven to 375 degrees F.

On a lightly floured surface, roll out the pastry and transfer to a buttered tart pan. Cover the pastry with parchment paper, fill with dry beans & “blind” bake for 15 min.
Peel, core and slice the apples into eight pieces. Fill the par-baked tart shell with the apples and brush them with the Sirop de Liège, watered down with 1 tsp. of water. Then sprinkle brown sugar on top.

Bake in a pre-heated oven for about 25 min. Let the tart cool down before serving with a scoop of vanilla ice cream.

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August Recipe: Black Chocolate Cake

  • 1 ¾ c. all-purpose flour
  • 2 c. white sugar
  • ¾ c. black cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 eggs beaten
  • 1 tsp. vanilla extract/paste
  • 1 c. buttermilk
  • ½ c. vegetable oil
  • 1 c. strong brewed cold coffee

Preheat oven to 350 degrees. Grease & flour two 9 inch round cake pans or one 9×13 inch pan. In large bowl combine flour, sugar, cocoa, baking soda, baking powder & salt.

Add eggs, coffee, buttermilk, oil & vanilla. Beat for 2 minutes on medium speed. Batter will be thin.

Pour into prepared pans. Bake at 350 for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, remove from pans & finish cooling on a wire rack.

Fill and/or frost as desired.

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July Recipe: Scotch Quail Eggs

  • 12 quail eggs
    1 lb. ground pork
    2 tsp. dried sage
    2 tsp. dried thyme
    1 tsp. chili flakes
    salt & pepper
    2 tbsp. plain flour
    1 medium egg, beaten
    2 cups fine breadcrumbs
    1 tbsp. grapeseed oil

Pre-heat oven to 400 degrees F. Place the pork in a bowl with spices and mix together. Divide the meat into 12 equal portions. Take a piece of the pork mixture & flatten it in the palm of your hand.

Place one of the quail eggs in the center, stretch the pork mixture around to cover the egg completely, then roll between your hands to make an even-shaped ball. Repeat with remaining eggs & pork mixture to make 12 balls. Place flour, beaten egg & breadcrumbs in 3 separate bowls. Dip each Scotch egg first in flour to lightly coat, then in beaten egg & finally in breadcrumbs. Repeat with remaining eggs & place on a plate until ready to cook. Bake for 20-25 minutes until golden & pork is thoroughly cooked. Serve warm or cold with your favourite mustard on the side.

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June Recipe: Marmalade Cake

  • ½ lb. soft unsalted butter
    ⅓ c. sugar
    ⅓ c. light brown sugar
    ⅔ c. Dundee Vintage Orange Marmalade
    1 ½ cups all-purpose flour
    ½ tsp. baking soda
    1 teaspoon baking powder
    4 large eggs
    Zest and juice of 1 orange

Preheat the oven to 350°F.

Butter an 8” square baking dish. Put ¼ c. marmalade & juice of ½ orange into a small pan-set aside to make a glaze.

With a hand mixer, cream butter & both sugars, mix in the marmalade followed by the dry ingredients, the eggs & then finally the orange zest & juice.

Put in the oven & bake for about 40 minutes until cake tester comes out clean. Remove from the oven & leave in the dish.

Warm the glaze mixture in the pan until melted together, then paint the top of the cake. Use a large spoon to serve it warm with freshly whipped cream.

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May Recipe: Prawn Saganaki

  • 1 tbsp. olive oil
  • 1 red onion, halved, thinly sliced
  • 2 tbsp. tomato paste
  • 3 garlic cloves, thinly sliced
  • ½ c. white wine
  • ½ c. Greek feta, crumbled
  • 2 tbsp. chopped flat leaf parsley
  • Crusty bread, to serve 1 jar of Papayiannides Tomato & Olive & Ouzo Sauce
  • 1 ½ lbs. prawns, peeled & deveined – tail on

Preheat oven to 400 degrees. In a large frying pan over medium heat, sauté the onion, stirring, until soft. Add the garlic & cook, stirring, for 1 minute. Add the tomato paste & cook, stirring, for 1 minute. Add the wine & simmer until reduced by about half. Add the tomato sauce & simmer for 10 minutes or until the mixture is thick. Spread the tomato mixture over the base of a 6-cup oven proof dish. Top with the prawns & feta. Bake for 10 minutes or until cooked through. Divide among serving dishes. Top with parsley and serve with fresh bread.

Serves 4 as an appetizer.

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April Recipe: Lamb Meatball & Date Skewers

  • 3 tbsp. canola oil
  • ¼ tsp. cayenne pepper
  • 4 cloves minced garlic
  • 1 lb. ground lamb
  • ¾ c. freshly chopped Italian parsley
  • 1 ½ tsp. paprika
  • 2 tbsp. freshly chopped mint
  • 1 tsp. kosher salt
  • ¼ tsp. cracked black pepper
  • 3 tbsp. carob molasses
  • 12 pitted fresh dates cut in ½ lengthwise
  • 3 c. diced onion

Heat a large sauté pan over medium heat. Add the oil & onion & garlic cook until onion is transparent. Remove the pan from the heat & let cool to room temperature.  In a large bowl, combine the onion mixture with lamb, parsley, mint, paprika, cayenne, salt & pepper. Mix well with your hands to combine all the ingredients thoroughly Scoop 2 tbsp. of the meat mixture, roll it into a ball & put it on a baking sheet.  Bake the meatballs in a 400 degree oven until brown & internal temperature is 155 degrees.  To serve, drizzle the meatballs with  carob molasses. Run a toothpick or a small skewer through the center of each date half & then through the center of each meatball. Serve on a platter warm or at room temperature.

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March Recipe: Asparagus, Black Lentil & Potato Salad

  • 2 ½ cups cooked black lentils
  • 3 ½ cups of new potatoes, cut in half
  • 1 bunch asparagus, chopped
  • ½ medium red onion, diced
  • 1 tbsp. olive oil, divided
  • 1 handful minced fresh dill

Dijon Dressing:

  • 2 tbsp. grainy Dijon mustard
  • 2 tbsp. smooth Dijon mustard
  • 4 tbsp. extra virgin olive oil
  • 1 tbsp. maple syrup
  • 4 tbsp. fresh lemon juice
  • a pinch of sea salt

Preheat oven to 425F. Place potatoes on 1 baking sheet, drizzle with ½ tbsp.oil. Toss to coat, sprinkle with salt & pepper.  Roast for 15 minutes. Place red onion & asparagus on another baking sheet-drizzle with ½  tbsp. oil. Flip potatoes & return to the oven with onion & asparagus for 12-15 minutes. Potatoes should be golden & asparagus  tender. Add  the veggies to the lentils & gently toss to combine.  For the dressing whisk all of the ingredients together. Generously dress the veggies & lentils – toss to combine. Season with salt, pepper & dill.

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February Recipe: Fried Cauliflower with Black Garlic Aioli

For the Aioli:

  • 6 cloves of black garlic
  • 2 egg yolks at room temperature, beaten
  • ½ cup canola oil
  • ½ cup olive oil
  • 1 tbsp. fresh lemon juice
  • Sea salt to taste

Mash the cloves of black garlic into a paste in a deep bowl & add the beaten egg yolks & salt, whisk it all together. Add the oil to garlic /egg mix very slowly – a few drops at a time & whisk. As the aioli begins to thicken, add the remaining oil & lemon juice in a slow stream while you whisk continually. When it has reached the desired consistency, refrigerate until use.

For the Cauliflower:

  • 1 small cauliflower, cut into florets
  • 1 ½ cups club soda
  • 2 cups all-purpose flour
  • Salt for sprinkling

Steam cauliflower florets until tender. In a deep bowl, whisk flour with the soda & a big pinch of salt until smooth, dip cooked cauliflower florets in the batter & carefully place them one at a time in a deep-fryer, preheated to 350 degrees, cook until golden brown. Remove with a slotted spoon, drain, re-season & serve with aioli.

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January Recipe: Honey Harissa Hot Wings

  • Vegetable oil, for frying
  • ¾ cup all-purpose flour
  • ¼ cup cornstarch
  • Salt & pepper
  • 24 chicken drumettes
  • One 2-inch piece of fresh ginger, peeled
  • ½ cup honey
  • 1 tbsp. plus 2 tsps. harissa
  • 1 tbsp. fresh lime juice
  • 1 tbsp. chopped cilantro

In a large pot, heat 2 inches of oil to 350° over moderately high heat. In a re-sealable plastic bag, combine flour & cornstarch-season with salt & pepper. Add wings to the bag & shake to coat. Transfer wings to a strainer set over a bowl; shake to remove any excess flour. Fry wings, in batches if necessary, until golden & crisp, about 12 min. Drain on paper towels. Grate the ginger into a fine mesh strainer set over a bowl; press on the ginger to extract the juice. In a large bowl, whisk 1 ½ tsps. of the ginger juice with honey, harissa, lime juice, 2 tsps. of cilantro, salt & pepper. Add wings to the honey–harissa sauce & toss to coat. Transfer to a platter, sprinkle with remaining cilantro & serve.

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December Recipe: Thai Inspired Chicken Salad

  • 1 small tin, pineapple tidbits
  • 1/3 c. roasted peanut oil
  • 1/3 c. fresh lime juice
  • 1/3 c. PB2 powder
  • 2 tsp. finely grated ginger root
  • 2 tsp. soy sauce
  • 1 tsp. crushed red pepper flakes
  • 3 cloves of garlic, peeled
  • Leftover roasted chicken
  • 1 small cucumber, diced
  • 3 green onions, thinly sliced
  • 3 Tbsp. fresh cilantro
  • 1 bag baby spinach leaves
  • ¼ c. roasted peanuts

Drain pineapple, reserving ¼  c juice.  Combine reserved juice, oil, lime juice, PB2, ginger root, soy sauce, red pepper & garlic in a blender.  Cover and process until smooth.  Pour into a large bowl.  Shred the chicken & add to dressing.  Add cucumber, onions, pineapple & cilantro.  Toss to mix well.  Arrange spinach leaves on individual serving plates & top with a mound of chicken salad.  Sprinkle with chopped peanuts.

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November Recipe: Classic Cheese Fondue

  • 1 lb. Swiss cheese, grated
  • ½ lb. Gruyere cheese, grated 3 Tablespoons all-purpose flour
  • 1 teaspoon ground nutmeg ½ teaspoon ground white pepper
  • 1 ¼ cups dry white wine 3 large garlic cloves, minced

For dipping; cubed French bread, slices sausage, cornichon, steamed potatoes, blanched vegetables etc.

Combine Swiss cheese, Gruyere cheese, flour, nutmeg, and white pepper in large bowl. Toss to coat. Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in more wine by tablespoonful reach desired consistency. Transfer to fondue pot. Set fondue over candle or canned heat & serve.

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October Recipe: Pan Seared Chicken in Tarragon Cream

      • 2 tbsp. olive oil
      • 8 ounces mushrooms, sliced
      • 1 medium shallot, finely diced
      • 1 clove garlic, chopped ½ cup white wine
      • 1 cup chicken broth ½ cup whipping cream
      • 2 tbsp. grainy mustard 1 tbsp. dried tarragon
      • Salt & pepper
      • 4 small chicken breasts, pounded thin & seasoned with salt & pepper

Heat 1 tbsp. oil in a large pan over medium-high heat, add chicken to the pan & cook until browned, about 2-3 minutes per side & set aside.

In the same pan, add 1 tbsp. of oil & the mushrooms. Sauté until browned, about 7-8 minutes. Add the shallot & garlic, sauté for 1 minute. Deglaze the pan with the wine, add the chicken broth & cream, bring to a boil and let simmer until reduced by half, about 5-7 minutes.

Mix in the mustard & tarragon, season with salt and pepper, return the chicken to the pan and cook for 2-3 minutes. Serve immediately.

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September Recipe: Cauliflower & Lentils with Panch Phoron

      • 1 tsp. turmeric
      • 1 tsp. salt
      • 1/8 tsp. canola oil
      • 1 tbsp. panch phoran
      • 1 large onion, diced
      • 2 cloves garlic, minced
      • 1/8 tsp. red pepper flakes
      • 1 tsp. minced ginger
      • 1 x 16 ounce can of diced tomatoes
      • 1 head cauliflower, cut into small florets

Pick over & rinse the lentils, add them to a pot with 4 c. of water & turmeric. Bring to a boil & reduce heat to low. Simmer until the lentils are tender, about 30 minutes. While the lentils are cooking, heat a large, deep skillet. Add the oil & the panch phoran. Stir. When the first seed pops, immediately add onion, garlic, pepper flakes & ginger. Continue to stir until the onion softens. Add the tomatoes, cauliflower & ½ cup water. Cover & cook until the cauliflower is tender, about 10 minutes. Add the lentils to the cauliflower mixture. Stir well, and check seasoning, adding more salt if needed. Simmer gently for about 10 minutes to allow flavours to blend. Serve hot, over rice.

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August Recipe: Pepperoni Quinoa Polenta Bake

      • 1 roll pre cooked Quinoa Polenta, cut into 9 rounds
      • 1 cup of your favourite marinara sauce
      • ½ teaspoon dried oregano
      • ½ cup sliced roasted red peppers
      • 9 thin slices of pizza pepperoni
      • ½ cup shredded mozzarella cheese
      • 1 tablespoon chopped fresh parsley

Preheat oven to 400°F. Lightly grease an 8-inch square baking dish. Arrange polenta rounds in an even layer in the bottom of the dish. Spoon marinara sauce over the top, then scatter with oregano. Arrange peppers and pepperoni over the sauce, then top with cheese and parsley and bake until hot throughout and bubbly, about 35 minutes. Serve hot.

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June Recipe: Herbed Summer WALTER Gazpacho

      • 3 tbsp. extra virgin olive oil
      • ¾ c. finely diced red onion
      • ¾ c. finely diced red bell pepper
      • ¾ c. finely diced green pepper
      • 3 large garlic cloves, minced
      • 3 c. tomato juice
      • 1 English cucumber, peeled & diced
      • 2 c. WALTER Clamato juice
      • 1 c. vegetable broth
      • 3 tbsp. chopped fresh parsley
      • 3 tbsp. chopped fresh basil
      • 3 tbsp. chopped fresh chives
      • salt & freshly cracked black pepper
      • 6 seeded diced fresh tomatoes

Heat oil in large saucepan over medium heat. Add onions, bell peppers & garlic. Sauté until soft. Add tomato juice, Walter Clamato juice & broth. Season with salt & pepper to taste. Raise heat to high and bring mixture to boil. Immediately remove from heat, add tomatoes & cucumber. Stir to combine. Transfer soup to a covered container & refrigerate overnight to marry flavours. To serve, stir in the parsley, basil and chives. Transfer soup to individual bowls.

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May Recipe: Tropical Tamarind BBQ Sauce

      • 8 cups homemade chicken stock
      • 2 tbsp. grapeseed oil
      • 4 cloves garlic, minced
      • 1 tbsp. Mexican chili powder
      • 1 yellow onion, coarsely chopped
      • 2 tbsp. tamarind paste
      • 1 cup chopped fresh pineapple
      • 3 tbsp. brown sugar
      • Salt & freshly cracked pepper

Reduce the chicken stock in a medium saucepan over high heat to about 4 cups. In a hot pan, sauté the onion & garlic in the oil until soft. Add the chili powder & cook for 3-4 minutes. Add the reduced chicken stock and simmer, whisk in the tamarind & brown sugar. Add the pineapple & simmer over medium heat until the pineapple is very soft & starts to break down, 30-40 minutes. In a blender, blend the sauce until smooth & strain into a clean pan. Cook 15-20 minutes until slightly reduced. Season with salt & pepper to taste. Stores in the refrigerator for up to 2 weeks or freezes well for up to 3 months. Delicious on just about anything you want to BBQ!

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April Recipe: Smokey Spice Rub

      • 3 tbsp. smoked Spanish paprika
      • ¼ tsp. dried oregano
      • 3 tsp. freshly ground black pepper
      • 1 tsp. cayenne pepper
      • 3 tbsp. coarse salt
      • 4 tsp. granulated onion powder
      • 2 tsp. granulated garlic ¼ tsp. dried thyme

In a small bowl, combine all of the ingredients and mix until well combined. Store the rub in an airtight container in a cool, dry place, for up to 3 months. As we get our grills ready for spring & summer, you will be putting this on everything! This blend is extremely versatile but especially excellent when generously sprinkled on beef, pork, prawns or chicken! Fresh spices are the key to your success!

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March Recipe: Pork Tenderloin with Pears

      • 1 ¼ lb. pork tenderloin, trimmed
      • 1 tsp. olive oil Salt & pepper
      • 2 tbsp. unsalted butter ½ cup finely chopped shallots
      • 2 tbsp. sherry vinegar 2/3 cup apple cider
      • 3 tbsp. heavy cream 1 ½ tsp. dijon mustard
      • 2 tsp. fresh thyme, minced 2 firm-ripe Anjou pears, peeled, cored – cut into 8 wedges

Pre heat oven to 500°F. Pat the pork dry, rub it with oil & season with salt & pepper. In a large pan over med-high heat, sear pork on all sides until golden brown. Transfer to a small baking sheet & roast until a thermometer inserted into the thickest part registers 140°F, 10-15 min. Transfer pork to a cutting board, tent with foil & rest.

Melt 1 tbsp. of butter in the same pan, add pears & cook, until tender & lightly browned. Transfer to a plate to keep warm. Add remaining 1 tbsp. butter & shallots to the pan & cook, stirring, until shallots begin to turn golden. Add vinegar & stir, scraping up any brown bits. Add the cider & cook until slightly reduced, 2 to 3 min. Whisk in cream, mustard, & thyme-cook until slightly thickened. Season with salt &  pepper. Slice pork & serve with sauce & pears.

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February Recipe: Sweet Spicy Sambal Beans

      • ½ pound fresh green beans
      • ½ teaspoon freshly minced garlic
      • ½ teaspoon Sambal Oelek
      • ¼ cup of Ketjap Manis
      • 1 tablespoon vegetable oil
      • ¼ cup of water

Wash & trim the stem ends from the green beans. Heat the oil in a large sauté pan over medium high heat. Add the green beans and let sizzle for a minute or two. Add the water – creating some steam, allowing the water to boil off. Once the water is mostly gone, add the garlic and Sambal Oelek, stirring thoroughly to coat the green beans. Add the Ketjap Manis and stir some more. Cook until the Ketjap manis starts to bubble and caramelize.

At this point your green beans should still be cooked but not mushy. If you like mushy green beans, turn down the heat and cook longer (perhaps adding a bit more water). Remove from heat and serve. To make the beans spicier, add more Sambal Oelek. Serve immediately.

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January Recipe: Paella

**NOTE: We regret to inform you that the printed card that went out in the January 2014 box has the incorrect instructions. The recipe below has been corrected. We apologize for any inconvenience.

      • ½ tsp. red pepper flakes
      • 1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
      • 16 large shrimp, peeled & deveined
      • 1 tsp. Spanish paprika
      • Freshly cracked black pepper
      • 8oz Spanish chorizo, cut into ¼“ rounds
      • 2 tbsp. olive oil
      • 1 med. yellow onion, diced
      • 2 medium garlic cloves, minced
      • 1 large pinch saffron threads
      • 2 c. paella rice
      • 1 tsp. kosher salt
      • 4 c. chicken broth
      • 16 fresh mussels, clams, or a combination, scrubbed
      • 2 tbsp. chopped fresh Italian parsley
      • 2 lemons, cut into 8 wedges each, for serving

Pre-heat your oven to 400°F.

Place the shrimp in a medium bowl, add ¼ teaspoon of the paprika, & season with salt & pepper. Toss to combine & refrigerate.

Place the chicken in a medium bowl, season generously with salt & pepper; set aside.

Heat a large paella pan or sauté pan over medium-high heat, add the chorizo & cook, stirring occasionally, until it has started to brown & the fat has rendered, 2-3 minutes. Using tongs, transfer sausage to a large bowl; set aside.

There should be a thin layer of rendered fat in the pan. If there’s not enough, add 1 to 2 tablespoons of olive oil. Add the chicken to the pan in a single layer & sear until golden brown, about 6 minutes total. Using tongs, transfer the chicken to the bowl with the chorizo. Reduce the heat to medium. Add the onion, & cook until softened, about 5 minutes. Add the garlic, remaining paprika & saffron, stir to combine. Add the rice & the salt- stir to coat.

Increase the heat to medium high. Add the broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, adding any accumulated juices from the bowl. (Do not stir the rice from this point on.) Bring to a simmer and allow it to cook until most of the liquid has been absorbed and the rice starts to make a crackling sound, about 12 minutes. Remove the pan from the heat.

Tuck the reserved shrimp & shellfish into the rice. Place the pan in the oven and bake until the shellfish have opened, the shrimp are just cooked through, & rice is tender but still al dente, about 12 minutes.

Remove the pan from the oven and place on a wire rack. Tent with foil & let stand for 5 minutes. Sprinkle the dish with the parsley & serve with the lemon wedges.

•••

December Recipe: Tacos Al Pastor

      • ½ of a 3.5 oz pkg of achiote paste
      • 2 canned chipotle chilies in adobo, plus 2 tbsp. sauce from the can
      • 2 tbsp. vegetable oil
      • 1 ½ pounds pork shoulder, thinly sliced (about 1/8 “ thick, ask your butcher to do this for you)
      • 1 medium onion, sliced into ¼ inch-thick rounds
      • Salt to taste
      • 1 small fresh pineapple, cored & peeled – sliced into ¼ inch-thick rounds
      • 20 fresh corn tortillas & your favorite salsa

In a blender, combine the achiote paste, chilies & sauce, oil & water – blend until smooth. Spread the marinade over each piece of meat & refrigerate for 2 hours.

On a very hot BBQ, char-grill the pineapple & onion. Set aside. Next char-grill the sliced pork. Chop the cooked pork, pineapple & onion into 1″ cubes – season with salt to taste . Fill warm tortillas with the pork mixture & garnish with salsa.

Serve immediately.

•••

November Recipe: Escargot Baked in the Shell

      • 1 garlic clove
      • 1 small shallot 2 stems flat leaf parsley
      • ¼ c salted butter 1 tbsp. cognac,wine or brandy
      • freshly cracked black pepper

Pre-heat the oven to 400 degrees F. Finely chop the garlic, shallot & parsley. Put the softened butter in a food processor and blend for several seconds, add the garlic & shallot – process until they are thoroughly combined. Add the wine, parsley & pepper, pulse a few times until it has mixed into the butter.

Open the can of snails & rinse them under cold water, drain well. Put a little of the butter mixture into each empty shell & then push a snail into the shell. Fill the remaining space completely with butter. Put the filled shells in a pan, into the oven for aprox. 10 minutes, or until the butter has melted and bubbling.

Serve immediately with slices of fresh bread. If you don’t have snail plates and tongs, use small forks or cocktail sticks to eat the snails.

•••

October Recipe: Moroccan Chicken with Dried Apricots

      • 1 ½ lbs. chicken thighs
      • 2 tbsp. olive oil
      • 1 large onion, chopped
      • 2 cloves of fresh garlic, minced
      • 2 tbsp. Ras El Hanout
      • ½ tsp. cayenne pepper (optional)
      • 1 tsp. freshly grated ginger
      • ½ c. chicken stock
      • 2 tbsp. honey
      • 1 14 oz can plum tomatoes
      • 1 14 oz can chick peas
      • 12 dried apricots roughly chopped
      • 2 carrots, roughly chopped
      • Salt & cracked black pepper
      • Cilantro Steamed Couscous/Rice

Pre-heat oven to 350 degrees. Heat oil in a large pan & brown chicken. Remove & set aside. In the same pot sauté onion & garlic until translucent – add spices & ginger, a bit of salt & pepper.

Add stock, tomatoes, honey & combine. Add chicken pieces, carrots, chick peas & apricots – stir to combine. Cover & transfer to the oven for 2 hours. Serve with freshly chopped cilantro over steamed couscous or rice.

•••

September Recipe: Chocolate Orange Espresso Loaf

      • 1 ½ c. flour 2 eggs
      • ½ c. cocoa powder
      • 1 tbsp. instant espresso powder
      • 2 tbsp. baking powder
      • ½ tsp. salt
      • Zest of 1 small orange
      • 1 c. granulated sugar
      • ½ c. canola oil
      • 1 c. Greek style, 2% fat yogurt
      • ½ tsp. vanilla extract
      • ½ c. + 4 tbsp. chopped walnuts

Grease & flour an 8- by 4-inch loaf pan. Preheat oven to 350°F. In a bowl, combine the dry ingredients set aside.

In a large bowl, whisk eggs, sugar & zest until smooth. Add oil, yogurt, & vanilla extract, whisk to combined. Add dry ingredients to wet, whisk until just combined. Stir in ½ c of walnuts.

Pour batter into prepared pan. Sprinkle remaining walnuts over top. On a rack in the middle of the oven, bake until top is dry and a cake tester comes out clean, 45-50 minutes. Let cool. Slice & serve.

•••

August Recipe: Chicken in Pink Peppercorn Sauce

      • 4 boneless, skinless chicken breasts
      • 4 tbsp. unsalted butter ½ tsp. kosher salt
      • ½ tsp. cracked black pepper 3 tbsp. dry Sherry
      • 2 small shallots, finely chopped 2 tbsp. whole pink peppercorns
      • 1 cup whipping cream

In a large frying pan with a lid, over medium-high heat, melt butter. Season chicken generously with salt & pepper. Pan sear the chicken for 3-4 minutes per side until cooked through.

Turn off the heat, cover the chicken & allow to sit for 5 minutes. Transfer chicken to a plate covered in foil to rest while you finish the sauce.

Gently crack the peppercorns with the side of a heavy knife. Reserve 1 tbsp. of pan juices, re-heat pan to medium high & add sherry to deglaze. Add shallots stirring constantly until soft, stir in peppercorns & cream. Stir sauce constantly over low heat until thickened. Put chicken on a serving platter, pour over the hot sauce & serve.

•••

July Recipe: Kabocha Tart with Maple Flakes

Preheat the oven to 325°F.

For Roasted Kabocha Squash;

      • 2 cups Kabocha cut in ½ inch cubes
      • 1 tbsp. Maple Flakes & 1 tbsp. vegetable oil

For the tart;

      • 1 cup plus 1 tbsp. sugar
      • 2 eggs 1 cup flour
      • 1 tsp. baking powder 1 tsp. salt
      • Zest from ½ a lemon 2 tbsp. Maple Flakes
      • 1 tsp. cinnamon ¼ cup room temp, unsalted butter

Toss kabocha with brown sugar & veg. oil, and then bake on a baking sheet for 15 min. at 325°F.

Cream together butter & 1 cup of sugar with a hand mixer until smooth. Add eggs & 1 tbsp. maple sugar, mix. Combine flour, baking powder, salt & zest in a separate bowl. Fold in the dry ingredients. Pour batter into a greased 9’ baking dish. Dot with baked kabocha & press halfway into the tart, careful not to put more than a single layer of squash.

Sprinkle cinnamon, sugar, &1 tbsp. maple flakes over the top.
Bake for aprox. 45 min. until golden.

•••

June Recipe: Smoke on Wheels Pork Spedini

Spedini or Spiedini is an Italian “skewer” – we think it spells delicious & we are particularly partial to Andy’s recipe;

      • ½ bottle Smoke on Wheels BBQ Marinade
      • 1 – 12 inch piece boneless pork loin roast
      • 2/3 cup panko breadcrumbs
      • 1/3 cup grated Parmesan cheese
      • 2 tbsp chopped fresh parsley
      • 2 garlic cloves, minced
      • 2 tbsp your favorite BBQ rub

With a sharp knife, butterfly the pork loin, cover with plastic wrap & gently pound with a meat mallet to make the piece even & fairly thin.

Transfer the pork to a Ziploc bag with the marinade& refrigerator for 4 hours. On a sheet waxed paper, combine bread crumbs, cheese, parsley, BBQ rub & minced garlic. Remove the pork from the marinade and coat with the bread crumb mixture. Tightly roll & toothpick the pork to hold it. Cut into 1″ thick pieces; thread onto metal skewer. Remove toothpicks. Repeat with remaining pork. Place skewers on oiled grill over medium high. Cover and grill for 5 minutes per side or until the pork is cooked through. Your meat thermometer should read about 155 degrees.

Allow meat to rest for a few minutes and serve.

•••

May recipe: Za’atar

      • 3 tablespoons cup sumac
      • 2 tablespoons dried thyme
      • 1 tablespoon roasted sesame seeds
      • 2 tablespoons dried marjoram
      • 2 tablespoons Mediterranean oregano
      • 1 teaspoon kosher salt

Grind the sesame seeds in food processor or with mortar and pestle. Add the remaining ingredients and mix well.

Store Za’atar in a cool, dark place in a plastic zip bag or in an airtight container. When stored properly, Za’atar can be used from 3-6 months.

•••

April recipe: Salad Rolls

      • ½ bag of glass noodles
      • 12 sheets rice paper
      • 1 c. each fresh mint & basil
      • 1 c. matchstick strips cucumber
      • 1 c. fresh cilantro leaves
      • 1 c. matchstick strips carrots
      • 24 cooked shrimp, cut in half lengthwise
      • 1 c. prepared peanut sauce for dipping

Place glass noodles in large bowl & add enough hot water to cover. Let stand until softened, about 15 minutes & drain. Cut the noodles with kitchen shears into roughly 6” pieces. Fill a large bowl with warm water & add 1 rice paper sheet & turn until beginning to soften, about 30 seconds. Work only with 1 sheet at time. Remove from the water; drain on kitchen towel. Lay four shrimp halves, and some of other ingredients onto bottom third of sheet. Fold bottom of rice sheet over filling, then fold in ends and roll into tight roll, just like a burrito. Place roll, seam side down, on a plate. Repeat with remaining rice-paper sheets. Cover with damp paper towel & plastic wrap, chill. Serve with peanut sauce for dipping.

See our bonus peanut sauce recipe here!

•••

March recipe: Black Chocolate Cake

      • 1 ¾ c. all-purpose flour
      • 2 c. white sugar
      • ¾ c. black cocoa powder
      • 2 tsp. baking soda
      • 1 tsp. baking powder
      • 1 tsp. salt
      • 2 eggs beaten
      • 1 tsp. vanilla extract/paste
      • 1 c. buttermilk
      • ½ c. vegetable oil
      • 1 c. strong brewed cold coffee

Preheat oven to 350 degrees. Grease & flour two 9 inch round cake pans or one 9×13 inch pan. In large bowl combine flour, sugar, cocoa, baking soda, baking powder & salt. Add eggs, coffee, buttermilk, oil & vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans. Bake at for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, remove from pans & finish cooling on a wire rack. Fill and/or frost as desired.
Makes 1 – 9×13 pan or 2 – 8×8 rounds

•••

February recipe: Roasted Roots

      • 4 small whole red onions peeled and cut in four
      • 4 carrots, peeled & thickly sliced on the diagonal
      • 2 parsnips, peeled & thickly sliced on the diagonal
      • 1 kg butternut squash skinned, seeded and cut into 2” pieces
      • ¼ cup olive oil
      • ½ cup feta cheese, crumbled
      • 8 dates – pitted & cut into four
      • ¼ cup  Pomegranate Molasses 
      • 3 tbsp. toasted, chopped pistachios
      • ¼ cup fresh chopped cilantro
      • salt and freshly cracked black pepper to taste

Preheat oven to 375 degrees.  Put the prepared carrots, parsnips, onion & squash in a roasting pan.  Add oil, season with salt & pepper- toss to evenly coat the vegetables.  Roast 30 minutes or until the veggies are fork tender.  Remove from the oven, transfer to a large serving bowl.  Sprinkle on chopped dates & the feta.  Drizzle with pomegranate molasses & a drizzle of olive oil. Garnish with pistachios & cilantro. Serve warm or at room temperature.

•••

January recipe: Asparagus & Sausage Orecchiette for 2

      • 1 bunch fresh asparagus cut into 1″ chunks
      • 2 cups button mushrooms, sliced
      •  Orecchiette (little ears)  or Penne Pasta
      • 4 sweet Italian sausages, casings removed
      • 1 small cooking onion, roughly chopped
      • 3 tbsp. Masseria Rocco Garlic Olive Oil
      • 2 tbsp.  Taste # 5 Umami Paste 
      • ½ cup freshly grated Parmesan Cheese
      • Fresh flat leaf Italian parsley
      • Salt & Pepper to taste

In a large pot of boiling, salted water cook your pasta. The last two minutes of cooking add your asparagus. Drain, reserving about ½ cup of the pasta water. Meanwhile, in a frying pan sauté mushrooms, onion & sausage in the olive oil until browned. Add the Umami Paste and stir in your cooked pasta & asparagus. Add the Parmesan & the cooking water, a little at a time until you have coated all of the pasta. Season with freshly cracked black pepper. Garnish with freshly chopped flat leaf parsley and a bit more Parmesan, serve immediately.

•••

December recipe: Bamboo Coconut Risotto

      • 1 cup  bamboo rice 
      • 1 can coconut milk & ½ cup chicken stock
      • 1 inch of fresh ginger, peeled & minced
      • 2 pieces of dried lemongrass & 1 Tbsp. granulated honey
      • ¼ tsp. each salt & pepper (adjust to taste)
      • 4 oz. shiitake mushrooms, sliced
      • ¼ lb. sugar snap peas, sliced diagonally & 2 Tbsp. fresh chives for garnish

Heat the coconut milk & chicken stock in a medium sized pot. Add chopped ginger, lemon grass & powdered honey. Simmer for a few moments to infuse the flavors into the broth. Add the rice, stirring well, and bring to a boil. Reduce heat to very low and cover. Cook covered for 15 minutes, stirring occasionally to make sure the bottom does not stick or burn. Add a little water if the rice seems too dry. Stir in the mushrooms and snap peas, cover again and return to low heat. Cook for an additional 10 minutes or until the rice is nice & tender.

•••

November recipe: Birch Syrup Glazed Carrots

      • 4 large fresh carrots
      • ¼ cup homemade chicken stock
      • 1 tbsp Birch Syrup 
      • 1 tsp butter
      • 1 tbsp chopped fresh flat leaf Italian parsley
      • Salt & freshly cracked black pepper to taste

Peel your carrots and cut them to the desired size, put them in a pot with the chicken stock, Birch Syrup and the butter. Bring to a boil, reduce the heat to medium and let the carrots simmer, not boil – simmer, for about 15 minutes. The liquid will start to reduce and eventually disappear leaving you with a glaze. Shake the pan to coat the carrots when you are happy with how done & how shiny they are.

Season to taste with salt & pepper, garnish with the fresh parsley.

•••

Subscribers get this recipe (featuring their included Sweet Tree Ventures Birch Syrup made in Quesnel) in their November Missing Ingredient box along with the double up recipe Spinach Couscous Salad with Sweet Birch Vinagrette. Subscribe now!