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Shaved Brussel Sprouts with Extra Virgin Olive Oil, Lemon Olive Oil and Shaved Parmesan

Ingredients 

1 pound Brussles sprouts, stem end trimmed off
2 large shallots, thinly sliced
1/4 cup shave Parmesan cheese 
1/4 cup Medium Intensity, E.V.O.O.
1 tablespoon Lemon Olive Oil
2 tablespoons fresh squeezed lemon juice 
Maldon Sea Salt to taste
fresh ground pepper to taste

Directions

Shave or slice the Brussles sprouts as thinly as possible.  This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill.

In a large saute pan, heat the olive over medium-high heat.  Begin by sauteing the shallots until they just begin to caramelize on the edges.   Add the shaved brussles sprouts and saute, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit.

Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine.  Serve drizzled with the Lemon Olive Oil and shaved Parmesan cheese.

Serves 6 as a side



 

Truffled, Soft Scrambled Eggs

INGREDIENTS:

5 large eggs
1 pinch (about 1/2 tsp.) Black Truffle Sea Salt
1 tablespoons unsalted butter
1/2 teaspoon White or Black Truffle Oil
2 tablespoons crème fraiche
2 chives, thinly sliced
fresh ground white pepper to taste

DIRECTIONS:
Whisk the eggs until frothy; add the pinch of truffle salt.

Melt the butter in a non-stick skillet over very low heat. 

When the butter is melted add the egg and cook over the lowest possible heat, gently and repeatedly folding the the egg with a heat-resistant rubber spatula until it set into a mass of moist curds, about 10 minutes.

Add the truffle oil, crème fraîche and chives and continue folding gently until everything is incorporated.

Serves 2


Truffled Deviled Eggs

INGREDIENTS:
1 dozen hard boiled eggs, cooled, shelled & Halved
3 tablespoons Black or White Truffle Oil
1 teaspoon fresh squeezed lemon juice
2 large raw egg yolks*
1/2 cup delicate, buttery Extra Virgin Olive Oil (Mild Intensity)
1/2 cup Grape Seed Oil
1 large garlic clove
Sea salt to taste
1 pinch white pepper
1 dozen cooked egg yolks reserved from hard boiled eggs
 
DIRECTIONS:
Prepare the hard boiled eggs.  
 
While eggs cool, in food processor or blender, add egg yolks, garlic, and lemon juice. Slowly add truffle oil and olive oil and grape seed oil to form an emulsion. Season to taste and refrigerate.
 
With a fork, mash the dozen cooked egg yolks and blend thoroughly with 1/2 cup of truffle aioli.  Add more to taste if desired.  Pipe or fill the hard boiled egg whites with the egg yolk mixture.  Refrigerate until cool or up to 6 hours.  Serve with finely chopped parsley or minced chives as a garnish. 
 
Makes 2 dozen appetizer servings
 

Asiago & White Truffle Mashed Potatoes

INGREDIENTS:

6 pounds Yukon Gold potatoes, unpeeled
1 stick (8oz.) unsalted butter
 2 medium cloves garlic
1 cup half & half cream
1 tablespoon White Truffle Oil
1 cup grated Asiago Cheese
Sea salt & fresh cracked black pepper to taste
Optional:  Finely minced, fresh chopped flat leaf parsley for garnish

DIRECTIONS:
Dice potatoes, making sure all are relatively the same size.

Place in a large saucepan add the salt, and cover with hot water.

Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.

Cook until potatoes are tender throughout when poked with a fork. 

Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering.

Remove from heat and set aside. Remove the potatoes from the heat and drain off the water.

Mash and add the garlic-cream-butter mixture, grated Asiago and truffle oil.

Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.


Mashed Golden Cauliflower with Robust Extra Virgin Olive Oil & Roasted Garlic

Directions

4 cups fresh cauliflower cut in small pieces - florets only

3 cups lightly salted water or chicken stock

1/3 cup creme fraiche

1/4 cup + 2 tablespoons fresh, herbaceous-green, fruity EVOO

1/3 + 2 tablespoons cup Pecorino Romano, grated

3 large cloves whole garlic (optionally roasted)

2 tablespoons fresh chives, finely minced or snipped

2 teaspoons sea salt

fresh ground pepper to taste

Place the florets and water or chicken stock to a simmer in a medium pot.  If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, simmer for 6 minutes and drain thoroughly. 

Place the still hot, drained florets in a large bowl with the creme fraiche, olive oil, roasted garlic, Pecorino, salt, and pepper. 

With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency.  

To finish, drizzle with additional grated Pecorino, a drizzle of olive oil, and chives.

Serves 4-6                                                                       


     RECIPES WITH BALSAMIC REDUCTION

Chicken, Caramelized Onions, and Wild Mushrooms Over Pappardelle Sauced 

With A Creamy Bacon-Thyme Balsamic Reduction

That's quite a title, no?  You could just shorten the name of this dish to "Nom-Nom!".  Other descriptors include, easy, elegant, comforting, and delicious.

Ingredients:

1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders.
4 thick strips smoked bacon, diced
1 large sweet onion sliced thin
8 oz. assorted wild mushrooms, sliced (cremini mushrooms will work in a pinch)
4" piece of fresh thyme, stem discarded
1/4 cup Traditional Style Balsamic Condimento or your favourite Flavoured Balsamic Condimento
2 tablespoons of fruity-floral Extra Virgin Olive Oil or Mushroom and Sage Olive Oil
1/2 cup heavy cream
Sea Salt & fresh ground pepper to taste
1 pound pappardelle pasta or wide egg noodle pasta, cooked and drained

Directions:

In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp.  Remove the bacon from the pan and reserve. Pour off all but a tablespoon of the bacon fat.  Season the chicken on both sides liberally with salt and pepper.  Add the olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat.

Saute the chicken for a few minutes until golden brown on both sides, in batches if necessary.  Do not over-crowd the pan.  Remove the chicken to a plate and reserve.

Add the onions to the drippings in the pan.  Cook for about five minutes, stirring frequently until the onions become a soft golden brown.  Add the mushrooms.  Saute for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized.

Add the fresh thyme leaves and balsamic to the mushrooms and onions, de-glazing the pan by scraping up any browned bits from the bottom.  Cook to reduce for a minute.  Add the cream and stir to combine.  Add the bacon and reserved chicken.  Allow the pan to come to a simmer.  Cook for another two minutes until the chicken is cooked through and the sauce thickens.  Season generously with sea salt and fresh ground pepper.  Serve over pasta, rice, or cooked whole grains.

      


French Beignets With Aged Blackberry-Ginger Balsamic Reduction

 Beignet Ingredients
    •     1/2 cup boiling water
    •     2 tbsp. unsalted butter
    •     1/4 cup sugar
    •     1/2 tsp. salt
    •     1/3 whole milk
    •     1/2 pkg. yeast
    •     1/4 cup warm water
    •     2 eggs, beaten
    •     3 3/4 cups sifted flour
    •     Powdered sugar, for dusting


Directions

Pour boiling water over butter, sugar and salt. Add milk. Let stand until warm. Dissolve yeast in warm water. Add to milk mixture with the beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Cover with waxed paper and a cloth; chill until ready to use. Roll dough to 1/4 inch thickness. Do not let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat at 360 degrees. Brown; turn and brown on other side. Drain; sprinkle with powdered sugar.
 
Makes around two dozen.
 
For The Aged Blackberry-Ginger Balsamic Reduction
 
1 cup Aged Blackberry-Ginger Balsamic
 
Directions

In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%.  You should have 1/2 cup.  Allow to cool to room temperature which will thicken it further. Serve with warm beignets.

 


Fresh Cherve Drizzled with Aged White Mango Balsamic Condimento Reduction


This application is easy, elegant and delicious.  Use  only the finest quality, fresh goat cheese here.  The golden peach condimento reduction compliments the creamy, slightly salty, tangy goat cheese perfectly.  It adds a mellow sweetness, the complex flavor of ripe peach and naturally caramelized dried fruit notes.
 
Fresh Cherve Drizzled with Mango Balsamic Condimento Reduction

2 cups aged White Mango Balsamic Condimento
8 oz. fresh cherve

In a 2 quart sauce pan over very low heat, gently simmer the condimento and reduce by half, approximately one cup.

The condiment should never be allowed to boil or the natural sugar will burn and become bitter.  The pot should be watched carefully.  The process can take as long as 30 minutes but the results will be worth the effort. 

The finished reduction should be thick and light amber in color, smell slightly of caramel and complex fruit.  Allow to cook completely and then transfer to a jar.  Once allowed to sit, and cool the flavour will become more complex. 

It can be kept on the counter or in the refrigerator, however refrigeration is not necessary. 

Use to glaze pork, poultry, ribs, fresh fruit or paired with cheeses.