The Guittard Chocolate Company is an American-based chocolate maker which produces couverture chocolate using original formulas and traditional French methods. The company is headquartered in Burlingame, California. It is the oldest continuously family-owned chocolate company in the United States, family-owned for more than four generations. Couverture chocolate is a very high quality chocolate that contains extra cocoa butter (32-39%). The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer “snap” when broken, and a creamy mellow flavor.
Guittard “Super Cookie Chips” are smoother & meltier than old school chocolate chips and they are made with real vanilla. Deep chocolate flavor in this semisweet chip; a unique shape for a distinct cookie.
Butter Cookies Sandwiched with the Chestnut Cream & Dipped in Semi-Sweet Chocolate
- 1 ½ cups all-purpose flour, plus more for work surface
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup icing sugar
- 1 large egg
For the Filling;
- ¼ cup unsalted butter, softened
- 2/3 cup icing sugar
- Pinch of salt
- 2 tablespoons chestnut cream
For the Glaze;
- 6 ounces semisweet chocolate chips
Sift together flour and salt into a medium bowl; set aside. Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, about 2 minutes. Add sugar; mix until smooth. Mix in egg. Reduce speed to low. Add flour mixture; mix until just combined. Wrap dough in plastic, and refrigerate until firm, about 2 hours.
Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to 1/8 inch thick. Cut into 1 ½ inch rounds. Using a spatula, transfer rounds to baking sheets lined with parchment paper, spacing 1 inch apart.
Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes. Transfer to wire racks using a spatula; let cool completely.
For the filling:
Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Add sugar, salt, and chestnut cream; mix until smooth.
For the glaze:
Melt chocolate in a small pan over low heat, stirring constantly; set aside.
To assemble the cookies:
Spread filling on bottom of half the cookies. Sandwich with remaining cookies. Repeat with remaining cookies and filling. Dip sandwiches a third of the way into the warm glaze; transfer to wire racks set over baking sheets. Refrigerate until set, about 15 minutes. Serve and enjoy!
This sweetened puree of chestnuts is delicately flavoured with vanilla. It is a wonderful addition to pastries with its nutty richness and creamy texture. Mix chestnut puree into butter cream frostings, fillings of all types, and cake batters or just eat plain with crème fraiche. This sweet Chestnut Spread is made with chestnuts picked in Ardeche, France and was created by the confectioner Clément Faugier himself more than a century ago, this chestnut spread has been popular with the French ever since.
Made in the UK – this jelly is fantastic addition to a cheese board alongside aged cheddar. OR for a great flavour boost, add a scoop or two into a pan sauce for roasted pork or chicken.
You will find plenty of ways to use this.
A quick pan sauce can turn a boring meal into something exceptional in just a few minutes. Pan sauces are typically made from the brown bits (fond) left in a skillet after cooking a steak, fish filet, pork chop or chicken breast. Once your meat is done cooking, remove it from the pan to rest. Add some shallot and garlic to the pan, sauté for a minute or two and deglaze it with a couple tablespoons of Port Wine Jelly, some stock, wine, broth or cream. Allow the pan sauce to reduce and thicken to coat the back of the spoon. Pour the pan sauce over your rested meat and serve immediately.
Sabarot Escargot with Shell (yes, escargot come in a can – even the finest French restaurants get them in a can). These bad boys come from France and are packed in water.
Escargot baked in the shell in garlic butter is the quintessential old-school, classic French dish. The perfect first course for a dinner party served with plenty of crusty bread to soak up all the buttery goodness!
Use your escargot in November’s feature recipe: Escargot Baked in the Shell.
Agave syrup is a pure, natural sweetener that comes from the heart of the Agave Tequilana, a succulent plant grown in Mexico. This is the same plant used to make tequila. Agave syrup has been used for thousands of years in Mexico as an ingredient in food and drinks.
PURA™ is a brand developed by Chef Themis Velgis and Shahab Samimi, based in Vancouver, British Columbia Canada. PURA™ was developed to provide a healthy alternative to sugar and artificial sweeteners.
Sesame Agave Citrus Scallops on Steamed Bok Choy
Fresh sweet and sour citrus juices combine with AGAVE and garlic to lend lively flavour to fresh scallops. Makes a great starter – Serves 6
- 1 ½ cups fresh squeezed OJ
- Zest from one orange
- ¼ cup fresh squeezed lemon juice
- ¼ cup lime juice
- ¼ cup chicken broth
- 3 garlic cloves, finely chopped
- 3 tablespoons agave
- 2 egg whites
- 1 ½ tablespoons arrowroot
- ½ teaspoon salt
- 1/8 teaspoon cayenne pepper
- 30 large scallops
- 1 ½ cups sesame seeds
- ¼ cup canola oil
- 2 pounds baby bok choy, trimmed & halved lengthwise
Combine the orange juice & zest, ¼ cup of the lemon juice, lime juice, chicken broth, garlic, and agave in a heavy saucepan over high heat. Boil until slightly syrupy and reduced to 1 cup, about 15 minutes. Set aside.
Whisk together egg whites, arrowroot, remaining 2 tablespoons lemon juice, salt and cayenne pepper in a large bowl until blended. Add the scallops and toss to coat. Place the sesame seeds in a wide, shallow dish. One by one, dip the scallops in the sesame seeds, coating all sides. Transfer scallops to a baking sheet and set aside.
Heat oil in a large non-stick skillet over medium high heat until shimmering. One at a time, add the scallops to the hot skillet – careful not to crowd the pan. Sear the scallops until golden, about 2 minutes. Turn scallops over and continue to sear the other side for 2 minutes more until opaque on the inside & golden brown on the outside. Transfer to a plate. Repeat with remaining scallops and set them aside to rest.
In a clean skillet add ¼ cup water and ¼ cup of the reserved citrus sauce and bring to a boil. Add the bok choy & cover with a tight fitting lid. Reduce heat to low and allow the bok choy to steam for about 3 minutes, or until it’s is just tender and bright green. Remove from the heat and toss bok choy in skillet, allowing excess liquid to evaporate.
Transfer bok choy to individual plates, arrange scallops on top. Drizzling with the remaining citrus sauce and serve.
Agave Glaze for Baked Ham
- ½ cup agave syrup
- 2 tablespoons Dijon mustard
- ½ cup pineapple juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon kosher salt
In a medium saucepan, mix together all ingredients with a wire whisk until combined. Place saucepan over a medium to low setting for 15 minutes until glaze begins to thicken slightly. Score ham the last 10 minutes of cooking and brush with the glaze. Bake an additional 7-10 minutes at 450°F, basting ham with pan drippings.
Ras el hanout originates in North Africa, it is a fragrant combination of about 20 different spices including ginger, coriander, cinnamon, cumin, all spice, cloves & pepper.
The name is Arabic for “head of the shop” and implies a mixture of the best spices the seller has to offer.
October’s feature recipe and the Double Up Recipe use Ras El Hanout. As a bonus, we’ve included a recipe adapted from Bon Appetit:
B’stilla – Moroccan Style Meat Pie
For the filling;
- 2 tbsp. olive oil
- 1 large onion, chopped
- 1 tsp. ground cinnamon
- 1 tsp. freshly grated ginger
- 2 tbsp. ras el hanout
- 1 tbsp. all-purpose flour
- 2 c. chicken broth
- 1 ½ pounds skinless boneless chicken thighs
- 1/4 c.chopped golden raisins
- 2 tbsp. chopped fresh cilantro
- 2 tbsp. chopped fresh parsley
Heat oil in heavy large skillet over medium heat. Add onion, garlic & ginger and sauté until tanslucent, about 10 minutes. Mix in cinnamon & ras el hanout, stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to simmer. Add chicken and simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins. Set skillet aside until chicken is cool enough to handle.
Transfer chicken to plate. Shred chicken coarsely and return to skillet. If sauce is thin, simmer over medium heat until sauce coats chicken thickly. Stir in cilantro & parsley. Season filling with salt and pepper. Cool filling completely.
DO AHEAD: Can be made 2 days ahead. Cover; chill.
For the pastry;
- c. slivered almonds
- 3 tbsp. powdered sugar
- ½ tsp. kosher salt
- ¼ tsp. ground cinnamon
- 12 sheets phyllo pastry, thawed
- ½ c. unsalted butter, melted (for brushing)
Finely grind almonds, powdered sugar, ½ tsp. salt & cinnamon in mini processor.
Stack 12 phyllo sheets on work surface. Invert 9-inch glass pie dish onto stack. Cut around dish through phyllo, making twelve x 10-inch rounds. Remove dish. Cover rounds with plastic wrap and damp kitchen towel.
Brush same pie dish with melted butter. Place 1 phyllo round on work surface; brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat stacking with 4 more phyllo rounds, butter & almonds. Fit phyllo stack into prepared pie dish. Brush with butter. Spoon filling evenly over. Place 1 phyllo round on work surface. Brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat with 3 phyllo rounds, butter, and almonds. Place stack atop filling; top with remaining phyllo rounds. Tuck in edges. Drizzle more butter over top. Cut 4 slits through top phyllo stack to allow steam to escape.
DO AHEAD Can be made 6 hours ahead. Cover and chill.
Preheat oven to 375°F. Place pie on rimmed baking sheet. Bake uncovered until phyllo is golden and filling is heated through, about 40 minutes. Cool 15 minutes. Cut into wedges
Nonna Pias Balsamic Reductions, made in small batches, the old school way in Whistler, BC.
Norm & Natasha start with six year aged, 100% balsamic vinegar from Modena Italy. Nonna Pia’s balsamic reduction is thickened through the slow and caring reduction process and not with starches or gums, the result is a velvety, smooth robust balsamic reduction. Drizzle this over;
- sliced tomatoes and bocconcini cheese
- pan seared mushrooms on top of a perfectly grilled steak
- fresh strawberries over vanilla ice cream
Try it mixed with a handful of fresh herbs and generous amount of good extra virgin olive oil as a fantastic bread dipper.
You are going to be putting this on everything!
Check it out!
This isn’t your average instant coffee. Included in September’s MI box is Medaglia D’oro Instant Espresso Coffee. We’re so *buzzed* with this great product that we needed to give you three recipes to use (including this month’s Feature Recipe).
- 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.
Espresso Barbecue Sauce:
- 4 tbsp. minced fresh garlic
- 4 tbsp. olive oil
- 1 c. apple cider vinegar
- ½ c. soy sauce
- 2 c. ketchup
- 2 c. honey
- 2 tbsp. instant espresso
- salt & cracked black pepper
Sauté garlic in oil just until it starts to brown, add cider vinegar, soy sauce, ketchup, espresso powder and honey. Whisk to combine.
Bring to a simmer and simmer for 15 minutes. Let the sauce cool refrigerate for up to 2 weeks.
Let cool and store in refrigerator for up to 2 weeks. Makes about 5 cups
Grilled Beef with Espresso Bourbon Sauce
- 4 beef tenderloin steaks, cut 1 inch thick
- 3 tbsp. coarsely cracked black pepper
- ¼ c. bourbon ¼ c. maple syrup
- ¼ c. reduced sodium soy sauce
- 1 tbsp. fresh lemon juice
- 2 tsp. instant espresso coffee powder
Combine all sauce ingredients, in small saucepan; bring to a boil. Reduce heat and simmer, uncovered 12 to 15 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Keep warm.
Meanwhile press coarsely cracked pepper on both sides of beef steak. Place steaks on clean BBQ grate over high heat. Grill to your preferred level of doneness.
Evenly divide sauce onto 4 plates. Place steak on top of sauce and serve.
This month’s missing ingredient box includes this excellent Tarragon Dijon Mustard as well as a chef’s tip on some innovative ways to use mustard in your cooking! Let’s kick off our feature posts of September MI items with a mustard recipe too!
Creamy Tarragon Mustard Sauce
- 1 tbsp olive oil
- 2 tbsp finely chopped shallot
- 1 clove garlic, thinly sliced
- ¼ cup dry white wine
- 1 cup whipping cream
- 1 ½ tbsp. tarragon Dijon mustard
- Pinch of salt & ground black pepper
In a large saucepan, over medium-high heat sauté the onion and garlic until translucent. Add the wine & bring to a boil. Reduce heat to low, add the cream & simmer gently until slightly thickened. Add the mustard, stir to combine. Season with salt & pepper. Pour hot tarragon cream sauce over freshly steamed asparagus, broccoli, salmon, pork or chicken.
Get using your August box items right away with this tasty recipe:
Spicy Chicken & Broccoli on Rice Spaghetti
- 1lb chicken thighs, cut into 2” strips
- 2 tsp. soy sauce
- ½ tsp. cracked black pepper
- 2 cups broccoli spears
- 2 tbsp. vegetable oil
- 1 cooking onion, finely sliced
- 3 garlic cloves, finely chopped
- 2” piece fresh ginger, peeled & grated
- 1 red pepper, cut into thin strips
- 2 tbsp. sherry
- 2 tbsp. sesame oil
- 3 tbsp. soy sauce
- 2 tbsp. Sriracha or your favorite hot sauce
- 2 tsp. corn starch
- 2 tbsp. sesame seeds
For the noodles:
- 250g rice noodles
- 2 tbsp. toasted sesame oil
- 4 green onions, thinly sliced
For the chicken, place the chicken into a bowl, add the soy sauce and black pepper and toss well, then set aside.
Bring a pan of salted water to the boil, add the broccoli and cook for two minutes until just tender, then drain and set aside.
Heat a wok or large frying-pan over high heat until it is hot.
Add the oil, and when it is very hot and slightly smoking, add the chicken and stir-fry for 2-3 minutes or until golden-brown, and nearly cooked.
Remove the chicken from the wok and set aside.
Add the onion to the wok, along with the garlic, ginger and red pepper and stir-fry for three minutes.
Add the chicken and broccoli and toss through then add the sherry, sesame oil, soy sauce and hot sauce and heat through, stirring to combine.
Mix the corn starch with one tablespoon of water, then stir into the sauce and heat until just thickened.
For the noodles, cook the noodles according to the pack instructions, then drain and toss with the sesame oil and spring onions.
To serve, pile the noodles onto the plate, then spoon the chicken over the top.
Garnish with toasted sesame seeds and serve.
Blair G. Reynolds is a Portland based bartender, blogger, and tiki drink aficionado. Since 2009 Blair has been bottling his creations so we can make great cocktails at home.
Summer is the perfect time to sit on the deck and enjoy a smart cocktail – check out Blair’s recipes and find some adult beverage inspiration here;
A delicious sweet and spicy golden relish using only garden fresh vegetables and the highest quality spices. This is the finest, Canadian made, relish available and becomes a “must have” once tasted!
Your burgers and hot dogs will never be the same!
100% Aged Balsamic Vinegar of Modena, Italy in a very convenient spray bottle. This great package uses advanced spray technology to prevent waste. It contains no propellants, additives, or preservatives. Perfect for pan-frying, sautéing, grilling or a quick spritz on your favourite salad !
A tradition dating back to the early 1900s, Famous Fisher Fair Scones serve as the signature food attraction at state and local fairs across the Northwest, with fresh-baked goodness in every bite. Smeared with whipped butter and local raspberry jam, the original scone recipe continues its record as a crowd pleaser.
Basil Balsamic Strawberry Shortcake
- 1 pkg. Fisher Fair Scone Mix
- 1 cup cold water
Combine the water and mix, after kneading, roll dough to 3/4-inch thickness. Fold in half and roll out again, repeating 4 times. Cut into desired shapes and place on an ungreased baking sheet. Let rest 10 minutes. Bake at 425° F for 10 to 12 minutes. Makes 12, 3’ shortcakes.
Combine 1 cup of sugar, ½ cup of water, and ½ cup of washed fresh basil leaves in a small saucepan. Bring to a simmer on medium heat, stirring occasionally, until sugar has dissolved. Remove from heat. Let the syrup cool completely; pour through a fine sieve into a jar or re-sealable container.
Oven Roasted Strawberries
- 1lb strawberries, hulled and washed
- 2 tbsp. basil syrup
Preheat oven to 450 degrees. Cut strawberries into quarters, or in half for smaller strawberries. In a medium bowl, toss strawberries with syrup.
Arrange strawberries in an even layer on a baking sheet prepared with parchment paper.
Bake for 15-20 minutes, tossing after 10 minutes. Cool slightly, transfer to a glass or plastic storage container. Cool to room temperature, cover and store in the refrigerator.
To assemble – place the shortcakes on a plate. Top with the roasted berries, a spritz or two of balsamic vinegar and freshly chopped basil leaves. Top with freshly whipped cream and serve immediately.