| :::
please welcome Caroll to the dana shortt gourmet team! |
| Please join
us in welcoming Caroll Scanlan to the dana shortt gourmet team!
Caroll has a special interest in healthy cooking and organic food.
Caroll
will be working in both the kitchen and in the front of the shop
helping customers. Caroll is looking forward to meeting all of
our loyal customers in the upcoming months!
|
| :::
recipe of the month |
asparagus
guacamole
This
is a delicious, lower fat/calorie version of the traditional guacamole
made with avocado.
Pair
asparagus guacamole with multigrain tortilla chips, fresh or baked
pita wedges, or as a dip for fresh vegetables. It also makes a
great spread for sandwiches or quesadilla's!
Makes
about 2 cups
ingredients:
- 2
cups chopped asparagus, lightly blanched or steamed
- 1
clove peeled garlic
- 1
tablespoon fresh lemon (or lime) juice
- 3
tablespoons chopped shallots or red onion
- 1/4
cup chopped cilantro (optional)
- 1/2
teaspoon salt
- 1/4
teaspoon chili powder
- 1/4
teaspoon cumin
- 1/4
teaspoon freshly ground black pepper
- 3-4
tablespoons light sour cream
- 1/2
large tomato, diced
method:
1.
Blitz garlic in a food processor until finely chopped.
2.
Add everything but the tomatoes to the food processor and blitz
until mixture is soft and combined (you may have to scrape down
the sides of the bowl with a spatula).
3.
Fold in the diced tomato.
4.
Transfer to a serving bowl and garnish with a sprig of fresh cilantro,
if desired. Serve with tortilla chips, pita wedges or fresh vegetables.
|
| :::
dana's secrets |
|
Sometimes, it can be frustrating when a recipe
calls for a small amount of different types of fresh herbs.
If
you're stuck with a few bunches of fresh herbs and have no idea
what to do with them, try making some flavoured butter.
Simply
place the washed, assorted herbs in the bowl of a food processor.
Blitz until the herbs are finely chopped. Add a cup or two of
unsalted butter and a sprinkling of salt and pepper (I like to
add minced garlic, as well!) and blitz again until well combined.
Remove
the butter mixture from the bowl (it's now called "compound
butter" - fancy, huh?) and shape into little logs and wrap
well with saran.
Store
the logs in the freezer, and when ready, use the butter to flavour
any or all of the following: fish, vegetables, cooked pasta, baked
potatoes, spread onto crusty bread or corn-on-the-cob.....a small
dollop is also delicious on a juicy steak!
|
| :::
tricks
of the trade |
|
Have
you ever tried to measure liquid honey, only to find that it sticks
right to the measuring cup?
When
we measure honey for our salad dressings or granola recipe, we
always start by measuring the oil first. Then, we use the same
(empty) cup to measure out the honey. The oil leaves a thin coating
on the cup and the honey slips right out!
note:
if your recipe does not call for any oil, simply dip the corner
of a paper towel in a teaspoon or so of vegetable oil and lightly
coat the inside of your measuring cup.
|
|
| :::
tv shows / appearances |
If you're interested
in learning asparagus "tips", tricks and recipes, check
out the following upcoming television shows, featuring Dana Shortt
Gourmet and California Asparagus...
"Daytime"
Rogers Cable 20
Tuesday,
March 27th
at 11:00 a.m., 4:00 p.m., 6:00 p.m. and 11:00 p.m.
CityTV's
"Breakfast Television"
Thursday, April 5th
between 6:00 a.m. and 8:00 a.m.
|
| :::
have you been to... |
T
& J Seafood on Elm Street?
If you enjoy fresh fish and seafood, you've got to make a stop
at T & J Seafood on Elm Street (just off of Strange St in
Kitchener).
T
& J seafood is our sole supplier (pardon the pun!) for fresh
fish and seafood - they offer an outstanding quality product with
friendly, attentive service.
|
| :::
have you tried our 2 new food shop
entrees? |
We've added 2
new entrees to our take-home food shop menu:
1.
Cashew Chicken Curry
-tender pieces of diced chicken in a crushed cashew
and coconut milk sauce. The dish is lightly spiced with curry,
tomatoes, caramelized onions and raisins for a touch of sweetness.
2.
Sausage, Chicken and White Bean Cassoulet
This is a classic dish from France consisting
of white beans and various meats (such as sausages, pork, duck
or goose). The combination varies according to regional preference.
A cassoulet is covered and cooked very slowly to harmonize the
flavors.
In
our version, we use garlic sausage, chicken, white beans, tomatoes,
caramelized onions and spices/herbs. We top it with a panko (Japanese
breadcrumbs) and parsley breadcrumb topping.
|
| :::
cinnamon bun saturdays |
| If
you're receiving this newsletter, chances are you've had the chance
to try one of our ready-to-bake scones.
Scones have been a best seller since we opened
the shop, so we thought it would be fun to come up with another
ready-to-bake breakfast goodie.
On Saturday's, we now offer our mouth watering
cinnamon raisin buns. We package 8 buns in disposable,
oven ready containers. Simply bake until puffed and golden and
top with our buttermilk cream cheese icing.
The buns freeze great too...if you don't want
to eat them all at once, simply wrap the leftover buns in saran
and freeze. When you're ready for more, thaw the buns in the microwave
(use the defrost setting - it will take about 2 minutes) or wrap
the bun/s in foil and re-heat in the oven until warm.
|
| :::
new cheese torte variety! |
| Try
our new pecan, maple, ice wine and chili goat cheese torte!
Many of you have raved about "yummy foods"
sundried tomato and pesto goat cheese torte (we sell 1/2 lb wedges
or 2.5 lb or 5 lb wheels in the store).
We
are pleased to introduce a 2nd variety of torte - a pecan, maple,
ice wine and chili goat cheese torte. Come by the shop today for
a sample! (warning: highly addictive!)
|
| :::
how to unsubscribe! |
|
One
last thing – we’re hoping that all of you receiving
this newsletter want to be on our distribution list.
If you would like
to be removed from this list, please let me know and we will fulfill
your request asap.
|
| |
|
|
|
