Monday - Friday 10 am - 6 pm
Saturday - 10 am - 5 pm
Sunday - closed

Now that Sandy and Caroll have joined the dana shortt gourmet team, we've decided to expand our store hours to better suit the needs of our customers.

The store will now be open on Mondays, and we will be open at 10 a.m. (instead of opening at 11 am) and we are open on Saturdays until 5 pm (instead of closing at 4 pm). The shop will remained closed on Sundays.

Hope to see you in the shop soon!

risotto primavera

Try this delicious recipe, highlighting fresh spring produce!

Ingredients:

• 1 medium carrot, peeled and cut into 1-inch pieces
• 4 tablespoons RALO olive oil
• 8 ounces asparagus spears, trimmed, cut on the bias into 1-inch pieces
• 1 medium zucchini, trimmed, and cut into 1-inch pieces
• 1 medium-size yellow squash, trimmed, and into 1-inch pieces
• 5 1/2 cups (or more) low-salt chicken broth
• 1 large white onion, finely chopped
• 1 3/4 cups (11 1/2 ounces) arborio rice
• 3/4 cup dry white wine
• 8 baby carrots, peeled, tops trimmed to 1/2 inch
• 1 1/2 cups freshly grated Parmesan cheese (about 5 ounces)
• 1 cup frozen peas, thawed
• 1/4 cup (1/2 stick) butter, cut into 1-inch pieces
• 1/2 cup thinly sliced fresh basil leaves
• 1/4 cup pine nuts, toasted
  Additional freshly grated Parmesan cheese

Method:

1. Cut 1/4-inch slice off 1 long side of carrot to stabilize. Cut lengthwise into 1/8-inch-thick slices. Stack half of slices and cut lengthwise into 1/8-inch-thick strips. Cut strips crosswise into 1/8-inch cubes. Repeat with remaining slices.

2. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add asparagus, zucchini, and yellow squash; sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 2 minutes. Set vegetables aside.

3. Bring broth to simmer in medium saucepan over low heat. Cover and keep warm.

4. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and cubed carrot. Sauté until onion begins to soften, about 4 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 2 minutes. Add 1 cup warm broth and baby carrots. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add 2 cups more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring frequently, about 10 minutes. Mix in sautéed vegetables and 1 cup broth. Simmer until broth is just absorbed, stirring often, about 5 minutes.

5. Add 1 1/2 cups cheese, peas, butter, and 1/2 cup broth. Simmer until butter melts, rice and vegetables are just tender, and risotto is creamy, stirring often and adding more broth by 1/4 cupfuls if risotto is dry, about 3 minutes longer. Mix in basil; season with salt and pepper.

Transfer risotto to shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese separately.

Treat Mom to the gift of gourmet!

Looking for a unique and delicious way to treat your Mother this year?

Dana Shortt Gourmet has gourmet gift ideas that are sure to warm her heart…

gift certificates

Dana Shortt Gourmet Gift Certificates - the gift of gourmet (as well as the gift of time!!).

Gift certificates can be purchased in any denomination, and used towards any of our products or services (gourmet gifts, fresh and frozen meals, funky aprons, or put towards a catered event, etc.).

gift boxes

Dana Shortt Gourmet gift boxes – we offer gift boxes in small, medium and large sizes – check www.danashortt.ca under the gifts section to view the pricing and contents. We also offer customized gift boxes, should you want to come in and put something together yourself.

breakfast in bed...

Pick up a batch of our ready-to-bake scones (don’t forget the lemon curd and double devon crème!) and gourmet quiche for a breakfast Mom won’t soon forget!

we offer scones in 4 varieties:

• our signature lemon currant
• cranberry orange
• almond creme
• cheddar herb

we offer quiche in 4 varieties as well:

• classic quiche lorraine
• red onion & chevre
• leek and brie
• chicken, broccoli & mushroom

To give plates a “designer” look, follow the basic rules:

serve food on white plates so that the colour of the food really “pops”

food should be tightly arranged in the centre of the plate – do not place food or sauces on the edges of the plate

remember that things look better odd number’s i.e. – serve 3 new potatoes instead of 4, or garnish with 5 grape tomatoes instead of 6

vertical food is still hot! Prop your meat or fish against a little hillock of potatoes, rice or colourful vegetables

think like a restaurant! Serve gravy or sauces in individual sake cups, cappuccino cups or shooters (served on each plate) - then let guests pour the sauce over the meal themselves...

two, long chives, placed on top of your food in an "X" or "//" pattern perks up your presentation in about 2 seconds! A small amount of pea shoots or sprouts on top of a dish looks fantastic as well (find the pea shoots and sprouts with the fresh salad dressings in the produce department)

And don't forget to try to get creative with the pieces that you already own! A wooden cutting board or lazy susan makes a great presentation platter for cheese...or use an old wine decanter or teapot as a vessel for fresh flowers.

Did you know that our "yummy foods" cheese tortes are both gluten free?

Also, look for our new delicious gluten free crackers - cranberry pepper, flax or dill.

We're busy in the kitchen testing gluten free dessert recipes - stay tuned!

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.