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Thursday, December 19, 2013

Julienned Veggie Pasta Recipe



Yield: 3 servings
Time Estimate:  15 minutes overall, including 10 minutes of preparation and 5 minutes of cooking
Storage Notes: serve immediately; keeps for 2 days when refrigerated
Difficulty: easy

We love the simple meals of hearty, warming flavors, especially when we can enjoy them in unique ways. Using a julienne technique to create fine slivers, and cooking quickly on a hot pan, this recipe turns a few veggies into a delicious alternative to pasta, replacing starchy heaviness with savory and fresh flavors. The dried strawberries in the Taste of California really come into play here, adding tiny, refreshing bursts of sweetness and rounding out the flavor of the dish.


Ingredients:
  • 2 large carrots
  • 1 medium green zucchini
  • 2 small yellow/golden zucchini
  • 2 tablespoons butter (Smart Balance and Earth Balance both make good vegan alternatives)
  • 2 tablespoons Taste of California
Method:
  1. Peel carrots, and rinse along with zucchini. Discard tops and bottoms
  2. Carefully using the julienne, slice the veggies as thinly as possible length-wise.
  3. Heat a medium sized pan on high, and add butter.
  4. Once butter is thoroughly melted, add veggies and Taste of California.
  5. Toss and stir frequently, for 4-5 minutes, until veggies are pliable but not wilted - the texture to aim for is that of al dente pasta.
  6. Remove from heat and arrange on plate.
  7. Serve immediately.

Wednesday, December 18, 2013

Black Truffle and Red Wine Sea Salt Mashed Potatoes Recipe



Yield: 8 servings
Time Estimate: 60 minutes overall, including 10 minutes of preparation and 50 minutes cooking
Storage Notes: serve immediately; keeps for 3 days when refrigerated
Difficulty: easy

These are the best mashed potatoes you will ever have. We'd like to take some credit here - part of the magic comes from the decadent fullness imparted by the Truffle Sea Salt, part from the beautiful deep color and rich flavor of our Red Wine Sea Salt. But mostly it comes down to technique - picking the right potatoes, over-boiling them, and mashing them by hand. This recipe is a little on the large side - expect it to go quickly and be ready to field requests for more!

Ingredients:

  • 6 large Yukon Gold potatoes
  • 3/4 cup butter (Smart Balance and Earth Balance both make good vegan alternatives)
  • 2 tablespoons Red Wine Sea Salt
  • 3 tablespoons Truffle Sea Salt
  • 1 cup full fat milk (soy milk works well but avoid almond or rice milk - they're a  too little sweet)
Method:
  1. Peel and wash potatoes, and place in a large pot. Fill to around half an inch from the top with cold water.
  2. Bring to a boil, and keep it there for around 30 to 40 minutes. The object is to boil the potatoes to the point where they're almost mashing themselves, and fall apart on being just touched with a fork.
  3. Remove from heat, and strain. Return to pot. Add Truffle Sea Salt and butter, and begin mashing with a large fork.
  4. Once thoroughly mashed add milk, and continue mashing. 
  5. Place in a large serving bowl, and sprinkle with Red Wine Sea Salt. For added effect, make a stencil out of a piece of paper and decorate to fit the season or occasion.
  6. Serve immediately, prepared to graciously accept incoming compliments from your lucky dinner mates.

Friday, December 6, 2013

Garlic Pepper Seared Asparagus Recipe


Yield: 4 servings
Time Estimate: 12 minutes overall, including 8 minutes of preparation and 4 minutes cooking
Storage Notes: serve immediately; keeps for 3 days when refrigerated
Difficulty: easy

This is the type of recipe we love -  beautiful, vegan, ready in 15 minutes, and made with only 5 ingredients. The simplicity of the recipe allows the natural flavors of the asparagus to shine, and the the garlic pepper rub adds satisfying tang and subtle tartness. Perfect as an appetizer or as a healthy side for a special meal.

Ingredients:

  • 2 large bunches of asparagus
  • 2 1/2 tablespoons sesame oil
  • 2 tablespoons Gustus Vitae Garlic Pepper Rub
  • 1 red onion
  • Bonus Points: 1 lemon
Method:
  1.  Rinse asparagus and cut 2 - 3 inches from tip.
  2.  Add oil to large saucepan, heat on high until just before it begins to smoke.
  3.  Place asparagus tips in pan, and sprinkle with Garlic Pepper Rub.
  4.  Cook asparagus on high for 4 minutes, regularly turning and shaking the pan to ensure even browning.
  5. Remove pan from heat.
  6. Slice a large onion width wise, reserving rings with a circumference of around 2-3 inches.
  7. When asparagus has cooled sufficiently to handle, insert in rings until snug, and stand on a serving plate.
  8. Sprinkle plate with remaining Garlic Pepper Rub, and garnish with lemon slices if desired. Serve immediately.

Monday, August 12, 2013

California-Style Ahi Poke Tostadas Recipe





Yield: 4 servings
Time Estimate:  12 minutes overall, including 12 minutes of preparation
Storage Notes: serve immediately, keeps for 1 day if refrigerated (separate poke mix from tostadas, otherwise they will get soggy)
Difficulty: easy

Sometimes it can be amazing how our differences make us stronger. Or in this case: more delicious. Our Ahi Poke Tostadas bring together poke (from Hawaii, via Japan), tostadas (from Mexico), avocados (from California),  mayo (French) and tangy, citrusy, spicy-sweet spices (made right here in the USA). It's quite a combo, and it's a good idea to double this recipe because these go fast!


Ingredients:
  • 1 advocado
  • 1/2 pound sushi-grade ahi tuna
  • 4 corn tostadas
  • 2 tablespoons soy sauce (reduced sodium is best for this recipe)
  • 1 tablespoon Taste of Jamaica
  • 3 tablespoons Taste of California
  • 4 tablespoons mayonnaise

Method: 
  1.  Rinse tuna, pat dry, and cut into small cubes, around 1/2 inch.
  2.  In a mixing bowl, combine soy sauce, mayo, Taste of Jamaica, Taste of California, and stir well to combine.
  3. Slice avocado in half, remove pit, and scoop out flesh. Working carefully so as to not mush it, cut into small small cubes, around 1/2 inch.
  4. On a serving plate, arrange tostadas, and layer in tuna and advocado.
  5. Spoon on or drizzle sauce, and serve.

Sunday, July 28, 2013

Simple Stove-Top Shisito Peppers Recipe




Yield: 4 servings
Time Estimate:  8 minutes overall, including 8 minutes of cooking
Storage Notes: serve immediately, keeps for 1 day if refrigerated
Difficulty: easy

We think stove-top shisito peppers make for a near-perfect appetizer: quick to make, delicious, and a little exotic. You can pick them up in ethnic markets or some larger supermarkets, and with 10 minutes and 3 other ingredients, you can bring home a taste of the Orient to your guests.

Ingredients:

Method: 
  1. In a large bowl, mix peppers, olive oil, Garlic Pepper Rub and Green Tea Sea Salt, tossing well to coat.
  2. Put a large non-stick pan on the stove and heat on medium.
  3. When the pan is warm, add pepper mix, reserving bowl. Try to ensure peppers are evenly distributed in the pan.
  4. Toss and mix peppers - they will start to char and blister at the 6 minute mark. Keep tossing for another 2 minutes.
  5. Remove peppers from pan, add to bowl and toss in reserved mixture, and serve.

Tuesday, July 23, 2013

California-Style Guacamole Recipe




Yield: 4 servings
Time Estimate:  10 minutes overall, including 10 minutes of preparation
Storage Notes: serve immediately, keeps for 1 day if refrigerated
Difficulty: easy

Looking for a guacamole recipe that's super easy, quick to make, looks beautiful, and brings a a welcome complexity of flavors not traditionally found in your average guac? Look no further. Our Taste of California blend does all the heavy lifting for you - leave those elaborate or time-consuming recipes behind and instead enjoy the time with your guests.

Ingredients:
  • 4 medium Hass avocados (don't throw away the pits!)
  • 1 lime
  • 1/2 medium onion (preferably white)
  • 1 small tomato
  • 4 1/2 tablespoons Taste of California 

Method: 
  1. In a large mixing bowl, scoop out the contents of the avocados, setting aside the pits.
  2. Cut lime and half, and squeeze over avocados.
  3. Peel onion, dice finely, and add to bowl.
  4. Wash tomato, remove stem, chop finely, and add to bowl.
  5. Sprinkle in 3 1/2 table spoons Taste of California.
  6. Using a potato masher or large fork, mash ingredients together to desired consistency.
  7. Spoon onto serving plate, and dust with remaining Taste of California. Place one or two pits in the guac - they will help to slow browning.
  8. Add chips, and serve.

Saturday, July 20, 2013

Baked California-Style Chicken Recipe




Yield: 4 servings
Time Estimate:  27 minutes overall, including 5 minutes of preparation and 22 minutes of cooking
Storage Notes: serve immediately, keeps for 2 days if refrigerated
Difficulty: easy

Make a dish worthy of Master Chef with four ingredients and less time than it takes to watch the show. Our Taste of California herb blend does the work for you - a medley of savory, zesty, and sweet notes that will add flavorful depth and a bright mosaic of color to your chicken.


Ingredients:
  • 4 medium chicken breasts
  • 1 cup Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons Taste of California

Method: 
  1. Preheat oven to 400 degrees F.
  2. Wash chicken breasts, pat dry, and coat with Greek yogurt.
  3. Sprinkle on Taste of California, rolling and pressing so that the breasts are evenly covered.
  4. Drizzle olive oil in a large oven pan, and place chicken.
  5. Bake for 22 minutes, remove, and serve.

Friday, July 5, 2013

Broccoli Baked Brilliantly Recipe



Yield: 4 servings
Time Estimate:  32 minutes overall, including 7 minutes of preparation and 25 minutes of cooking
Storage Notes: serve immediately, keeps for 1 day if refrigerated
Difficulty: easy

Everyone loves broccoli - it's just that some people don't know it yet. This simple, five-ingredient recipe showcases what's best about this healthy veggie, and the mix of warm, savory flavors from the Taste of Bordeaux and Taste of the Southwest seasonings make converts out of even the pickiest eaters.


Ingredients:
Method: 
  1. Preheat oven to 425 degrees F
  2. Cut the broccoli florets from the main stalks, leaving around an inch of stalk on each floret, and discarding main stalks
  3. In a large bowl, combine broccoli, extra virgin olive oil, Taste of Bordeaux, and Taste of the Southwest. Stir to evenly distribute spices and olive oil on broccoli.
  4. Place mixed ingredients in a single layer on a large baking tray, and cook for 25 minutes or until tips are just starting to brown.
  5. Remove from oven, plate, drizzle with Greek yogurt, and serve.

Spicy Red Cayenne Apples Recipe





Yield: 4 servings
Time Estimate:  5 minute
Storage Notes: serve immediately, keeps for several hours if refrigerated
Difficulty: easy

Appetizers and snacks at cocktail hour are usually heavy on carbs and fats -  offer your guests a refreshing change with tart, tangy, crisp, spicy apple slices dusted with Red Cayenne Salt. The heat and salt bring out the best of the apple, and treating it with a dash of lime juice prevents browning while also cutting the spiciness.


Ingredients:
  • 2 or 3 large green apples (Granny Smith is our favorite)
  • 2 limes
  • 1 1/2 tablespoons Red Cayenne Salt
Method: 
  1. Slice limes into small wedges.
  2. Slice apples lengthwise into four large pieces, and discard cores. Thinly cut pieces into slices around 1/8th of an inch.
  3. Arrange slices on serving plate and squeeze on the lime juice - this will slow the natural discoloration.
  4. Sprinkle with Red Cayenne Salt and serve. If you're preparing in advance, cover with saran warp and refrigerate - they'll keep their color for a few hours if properly treated with lime juice, and this snack is delicious cold.

Thursday, July 4, 2013

Simple & Succulent Baked Smoky Salmon Recipe




Yield: 4 servings
Time Estimate:  15 minutes overall, including 2 minutes of preparation and 13 minutes of cooking
Storage Notes: serve immediately, keeps for 2 days refrigerated
Difficulty: easy

Andy Warhol said it best: 'in the future, world-famous salmon will be cooked in 15 minutes.' All you need for this beautiful dish is a couple nice pieces of salmon, a dash of olive oil, and a little of our Natural Smoked Sea Salt.

Ingredients:
  • 14 ounces of salmon, cut into 4 fillets
  • 1 1/2 tablespoons Natural Smoked Sea Salt
  • 1 tablespoon extra virgin olive oil
Method: 
  1. Preheat oven to 450 F.
  2. Lubricate a baking tray with olive oil and arrange salmon skin side down, ensuring fillets are not touching each other.
  3. Sprinkle salmon with Natural Smoked Sea Salt and gently rub in.
  4. Bake for 13 minutes, or until cooked through.
  5. Plate and serve immediately, or rest and allow to cool - this salmon makes a wonderful ingredient for salads the next day or is great just by itself on crusty bread.

Wednesday, June 26, 2013

Bell Peppers on Bell Peppers Recipe



Yield: 4 servings
Time Estimate:  14 minutes overall, including 6 minutes of preparation and 8 minutes of cooking
Storage Notes: serve immediately, keeps for 2 days refrigerated
Difficulty: easy

Too many bell peppers is not too much of a good thing. It's just a good thing. Here's one of our favorite ways to make it so.

Ingredients:
Method: 
  1.  Slice all bell peppers vertically, and remove stem and seeds.
  2.  Taking half of the bell peppers, cut vertically again, and reserve. These will be your spoons.
  3.  Take the remaining half, and dice finely.
  4.  Peel onion and dice finely.
  5.  Put a large saucepan on the stove and heat on high. Add olive oil.
  6.  After 1 minute, add onion, cooking until it begins to become translucent.
  7.  Add bell peppers, Taste of Bordeaux, and Taste of Cyprus.
  8.  Cook for 5 minutes on high, stirring regularly. Remove from heat, and allow to cool.
  9.  Dice basil.
  10.  Arrange bell pepper spoons on serving plate, and spoon in bell peppers.
  11.  Sprinkle with basil, and serve.

Sunday, June 23, 2013

Green Tea Edamame Recipe



Yield: 4 servings
Time Estimate: 5 minutes overall, including 1 minutes of preparation and 4 minutes of cooking
Storage Notes: serve immediately, keeps for 1 day refrigerated
Difficulty: easy

Less of a 'recipe' and more of a heads up - adding our Green Tea Sea Salt to your edamame adds flavorful depth, a subtle vegetal taste complimentary of the beans, and some faint sweetness that will have you reaching for more. 3 ingredients, 5 minutes, 1/2 your daily fiber, and lots of finger-licking-tastiness: healthy, tasty snacks don't get better than this.


Ingredients:

  • 2 bags frozen edamame (around 2 pounds)
  • 1 tablespoon soy sauce
  • 3 tablespoons Green Tea Sea Salt
Method: 

  1. Fill a large pot with water, add a tablespoon of Green Tea Sea Salt, and bring to a boil.
  2. Add edamame, ensuring all pods/bean are submerged.
  3. Cook on high for 4 minutes, taste for doneness, and strain.
  4. Put strained edamame in a large serving bowl, pouring on soy sauce and remaining Green Tea Sea Salt. Using salad hands or similar, toss edadame until well coated with soy sauce & sea salt.
  5. Serve immediately, or coat with saran wrap and refrigerate. When serving after refrigeration, give the edamame a couple good tosses to ensure even coating and distribution of soy sauce and salt.

Tuesday, June 18, 2013

Mexi-Cajun Chicken Handles Recipe





Yield: 6 servings
Time Estimate: 28 minutes overall, including 15 minutes of preparation and 13 minutes of cooking
Storage Notes: serve immediately; excess chicken & endives will keep for 2 days when refrigerated
Difficulty: moderate

Beautiful, healthy, and flavorful, this recipe is one of our summer go-tos when entertaining. Our Southwest & Cajun spice blends are so rich that there's no need to marinate beforehand - making this perfect for last minute dinners or if, like us, you're just not the type to plan too far ahead.

Ingredients:

  •  2 chicken breasts
  •  5 medium to large endives
  • 1 red onion
  • 1 clove garlic
  • 1 medium advocado
  • 1/2 cup basil
  • 4 teaspoons Taste of the Southwest
  • 4 teaspoons Taste of Cajun
  • 5 teaspoons soy sauce
  • 4 teaspoons extra virgin olive oil
  • *Extra Points* 2 limes

Method: 

  1.  Peel garlic and chop into small slivers.
  2.  Dice onion into small chunks.
  3. Add olive oil to medium sized saucepan and turn heat to high. After 1 minute, add garlic.
  4. As garlic begins to brown, add onion, cooking until it becomes translucent.
  5. Rinse chicken, and chop in small pieces, around 1/2 inch. Add to saucepan, reduce heat to medium, add Cajun & Southwest spices, and cook for 10 minutes. Stir frequently.
  6. Rinse basil and dice finely. Open avocado and cut into small chunks, around 1/4th inch.
  7. Remove brown or broken leaves from endives, and peel 20 - 25 large leaves for use as scoopers. Arrange on serving plate.
  8. Remove chicken from heat, and allow to cool.
  9. Using a slotted spoon or similar, add chicken to endives. Top with avocado, and sprinkle with basil.
  10. Apply small amount of soy sauce to each scooper.
  11. *Extra Points* Use a zester on limes, and dust scoopers with lime zest.
  12. Serve.

Tuesday, June 11, 2013

A salt is a small but perfect thing




"A salt is any substance caused by the reaction of an acid and a base. For a long time, the existence of acids and bases had been known but little understood. Acids were sour tasting and had the ability to dissolve metal. Bases felt soapy. But acids and bases have a natural affinity for each other because nature seeks completion and, as with all good couples, acids and bases make each other more complete. Acids search for an electron that they lack, and bases try to shed one. Together they make a well-balanced compound, salt. In common salt the base, or electron donor, is sodium, and the acid, or electron recipient, is chloride.
It turns out that salt was a microcosm for one of the oldest concepts of nature and the order of the universe. From the fourth century B.C. Chinese belief in the forces of yin and yang, to most of the world’s religions, to modern science, to the basic principles of cooking, there has always been a belief that two opposing forces find completion – one receiving a missing part, and the other shedding an extra one.
- Salt, A World History, by Mark Kurlansky.

Tuesday, May 28, 2013

Mediterranean Style Egg Salad Sandwich Recipe



Yield: 2 servings
Time Estimate: 13 minutes overall, including 5 minutes of preparation and 8 minutes of cooking
Storage Notes: serve immediately; sandwiches keep for 1 day when refrigerated
Difficulty: easy

Perfect to pack for a picnic, our take on this classic sandwich gets a warm, peppery lift from our Taste of Cyprus spice blend. In our experimenting before we settled on this recipe, we discovered a couple things make all the difference to a sandwich like this:

  • Make sure the bread is the best quality you can find
  • Try not to over-boil the eggs, and
  • Take it easy with the mayo


Ingredients:

  • 4 slices good bread (pumpernickel, if you have it)
  • 3 large eggs
  • 5 tablespoons mayonnaise
  • 1 cup arugula or fresh spinach leaves
  • 1 large tomato
  • 2 tablespoons Gustus Vitae Condiments' Taste of Cyprus
  • A little butter for the bread
  • A dash of vinegar to stop the eggs from cracking


Method: 

  1. Fill a medium pot with water, add eggs, and a dash of vinegar. Bring to the boil.
  2. When pot has started boiling, set timer for 8 minutes.
  3. Rinse arugula/spinach, and chop roughly. Slice tomato into generous circular slices.
  4. Put bread in toaster, working in batches if toaster won't accomodate more than two slices.
  5. In a large bowl, add mayonnaise and Taste of Cyprus.
  6. As toast pops up, lightly spread on butter and set aside.
  7. When timer goes off, remove eggs from pot, strain, and allow to sit for 3-4 minutes to cool.
  8. Peel eggs, taking care to fully remove shell, and place in bowl with mayonnaise and spices. Mix with a large spoon until roughly blended: there should be small chunks of white remaining to give the sandwich some texture.
  9. Spread mixture on bottom piece of toast, layering with arugula/spinach, tomato slices, and topping with final slice of toast.
  10. Press downwards somewhat firmly to adhere sandwich, and slice diagonally. Serve immediately, or add to your picnic basket.

Wednesday, April 24, 2013

East Meets Southwest Bok Choy Meatballs Recipe



Yield: four servings
Time Estimate: 40 minutes overall, including 25 minutes of preparation and 15 minutes of cooking
Storage Notes: serve immediately; pork balls keep for 3 days when refrigerated
Difficulty: moderate

This is one of our favorite appetisers: a fusion of surprisingly complementary flavours, textures, and ingredients. The just-tender bok choy serves as the spoon, cradling Thai-style meatballs infused with our Southwest spice.

Ingredients:

  • 2 heads of baby bok choy
  • 2 tablespoons soy sauce
  • 2 tablespoons neutral oil (sesame, grapeseed, or similar)
  • 1 egg
  • 1/2 pound ground pork
  • 1 tablespoon water
  • 1 finely diced head of garlic
  • 1/2 cup panko or breadcrumbs
  • 4 tablespoons Gustus Vitae Condiments' Taste of the Southwest


Method: 

  1. In a large bowl, add the pork, water, Taste of the Southwest, egg, garlic and panko/breadcrumbs.
  2. Mix throughly and roll into small balls, each around the size of a large marble. Set aside.
  3. Rinse bok choy, peel and reserve individual leaves.
  4. Add oil to a wok or large non-stick pan and heat on high, until just starting to smoke.
  5. Add the pork balls to the wok/pan, working in batches of 5-6 at a time to ensure even cooking. Cook each batch for 3-4 minutes until well browned or slightly blackened. There should not be pink in the center.
  6. As batches are ready, remove from wok/pan and place on paper towels to remove excess oil.
  7. Add soy sauce to another wok/pan (or alternatively, allow wok/pan to cool, wipe down, and reuse), and heat on high.
  8. When soy sauce begins to bubble, add all boy choy leaves. Cook for 1-2 minutes, tossing regularly, until leaves have wilted slightly.
  9. Remove leaves, and arrange on serving platter. Stack pork balls on leaves, and dust platter with Taste of the Southwest. Serve immediately.

Friday, April 19, 2013

Spicy Oven Roasted Corn On The Cob Recipe



Yield: four servings
Time Estimate: 40 minutes overall, including 4 minutes of preparation and 36 minutes unattended
Storage Notes: serve immediately; keeps for 3 days when refrigerated
Difficulty: easy

Corn on the cob is one of life's simple joys. Roasting in the oven removes the hassle of setting up the outdoor grill, and has the added benefit of perfuming your kitchen with the rich smell of roasting corn. We like to keep the husks on for the majority of the cook time, sealing in the flavour and keeping the kernels tender.

Ingredients:

  • 4 ears of corn
  • quarter stick of butter 
  • 2 tablespoons Gustus Vitae Condiments' Red Cayenne Salt


Method: 

  1. Preheat over to 370ºF.
  2. Place unhusked corn directly on baking racks. Cook for 34 minutes.
  3. Remove corn from oven and carefully peel husks.
  4. Place husked corn back in oven and cook for 2 further minutes - this will give the corn a slight charring and more flavour.
  5. Remove from oven, slice butter in 4 pats and allow to melt on corn. Sprinkle with red cayenne salt, and serve immediately.


Tuesday, April 16, 2013

Microwaved Garlic Green Beans Recipe (The Delicious Edition)



Yield: 4 servings
Time Estimate: 7 minutes overall, including 4 minutes of preparation and 3 minutes unattended
Storage Notes: serve immediately; keeps for 3 days when refrigerated
Difficulty: easy

Things that come out of microwaves usually aren't fat-free, aren't bursting with freshness, and often can't compete on taste with foods coming out of the oven. Not so with this recipe: the green beans are perfectly cooked with just the right amount of crunch and the Garlic Pepper Rub adds a sharpness that will have you reaching for more.

Ingredients:

  • 4 cups green beans
  • 1 cup water
  • 2 1/2 tablespoons Gustus Vitae Condiments' Garlic Pepper Rub


Method: 

  1. Wash green beans and cut off ends.
  2. Place green beans in a microwave-safe container, pour in water.
  3. Cover container with plastic wrap and microwave for 3 minutes.
  4. Taking care with the hot container, remove from microwave, strain, and place in a large bowl.
  5. Add Garlic Pepper Rub and stir: the residual moisture will cause the Rub to stick to beans.
  6. Serve.

Friday, March 15, 2013

Black Truffle Mac & Cheese Recipe



Yield: 4 servings
Time Estimate: 12 minutes overall, including 2 minute of preparation and 10 minutes unattended
Storage Notes: serve immediately; keeps for 3 days when refrigerated
Difficulty: easy

Even small amounts of our Truffle Sea Salt transform modest meals into gourmet delicacies, and this recipe for mac and cheese is one of our favourites. Fantastic as a main course or as a decadent side, make this little number one of your calling cards for dinner parties and pot luck events.

Ingredients:
  • 2 boxes of Kraft® Mac & Cheese (or similar)
  • quarter stick of butter
  • 1/2 cup milk (2% or full for a richer taste)
  • 1 1/2 tablespoons Gustus Vitae Condiments' Truffle Sea Salt


Method: 
  1. Bring a large pot of salted water to boil, open Mac & Cheese boxes and remove packaging.
  2. Add mac to pot and cook for 8-10 minutes, stirring frequently.
  3. Strain mac and return to pot, adding butter, milk, and Truffle Sea Salt.
  4. Mix throughly, and serve immediately. If you plan on serving later, remember that the mac will continue to cook for some time after you remove it from heat: try to undercook the pasta slightly to retain the desired amount of firmness.

Tuesday, March 12, 2013

Turkish Oven Roasted Brussel Sprouts Recipe



Yield: five servings
Time Estimate: 40 minutes overall, including 5 minutes of preparation and 35 minutes unattended
Storage Notes: serve immediately; keeps for 3 days when refrigerated
Difficulty: easy

We're partial to simple recipes that enhance the natural flavours of food: doing so with just 3 ingredients and 5 minutes of prep work is an extra bonus. This recipe is what we always wanted brussel sprouts to taste like: crunchy on the outside, moist and giving on the inside, with their natural bitterness cut with a little heat and spice. Yum.

Ingredients:

  • 1 pound of brussel sprouts
  • 3 tablespoons extra vigin olive oil 
  • 2 1/2 tablespoons Gustus Vitae Condiments' Taste of Cyprus


Method: 

  1. Preheat over to 400ºF.
  2. Cut brown/white ends off the brussel spouts, and peel off any yellow or loose leaves. This will help the spices adhere better and give them more crunch. 
  3. In a large bowl, mix the brussel sprouts, oil and spice until well coated.
  4. Place brussel sprouts in a baking tin and roast for 35 minutes. Give the pan 1 or 2 shakes during the cooking time to ensure than cooking is even.
  5. Remove from oven, and dusk with another couple sprinkles of Taste of Cyprus. Serve immediately.

Thursday, March 7, 2013

Spicy Citrus Cocktail Peanuts Recipe



Yield: 3 servings
Time Estimate: 5 minutes overall, including 5 minutes of preparation
Storage Notes: serve immediately; keeps for 1 days when covered
Difficulty: easy

With cocktail hour at home increasingly featuring craft beers and elaborate mixed drinks, we figured it was time for the humble cocktail peanut to step it up a notch. Taking our inspiration from the twists and garnishes of our favorite cocktails, we use lemon and lime rinds, plus our Red Cayenne Salt to transform ordinary cocktail peanuts into something phenomenal. Try it - you will like it.

Ingredients:

  • 1 lime
  • 1 lemon
  • 4 tablespoons Gustus Vitae Condiments' Red Cayenne Salt
  • 2 cups peanuts


Method: 

  1. Peel the lemon and lime as you would an apple or potato, taking care not to get too much of the flesh.
  2. In separate piles, finely chop the lime and lemon rinds. 
  3. Arrange a serving plate with salt, rinds, and peanuts. Serve.

Wednesday, February 27, 2013

Farfalle with Meatballs in Red Sauce Recipe


 

Yield: five servings
Time Estimate: 1 hours overall, including 30 minutes of preparation and 30 minutes of cooking
Storage Notes: serve immediately; keeps for 2 days when refrigerated
Difficulty: moderate

Our take on spagetti and meatballs swaps out the pasta for farfalle: we find that that this gives you both more control over just how al dente you like your pasta, while also cutting the odds that you'll leave some of the meal on your shirt. Our method is also salt-free, making it a perfect option for those keeping an eye on their blood pressure (and we all know that Italian family meals can get heated!).

Ingredients:


Meatballs

  • 1 lb. lean ground beef
  • 2 tablespoons water
  • 1/2 cup panko or breadcrumbs
  • 1 egg
  • 1/4 cup finely diced onion
  • 1 finely diced garlic clove
  • 3 tablespoons Gustus Vitae Condiments' Taste of Tuscany

Red Sauce

  • 4 tablespoons extra virgin olive oil
  • 3 garlic cloves
  • 1/2 cup finely diced onion
  • 1 can Italian-style stewed tomatoes
  • 3 tablespoons Gustus Vitae Condiments' Taste of Tuscany

Pasta

  • 1 lb. (16 oz.) dry or 1 1/3 pound (20 oz.) fresh farfalle pasta


Method: 

  1. Preheat oven to 350°F.
  2. In a large bowl, add beef, water, panko/breadcrumbs, egg, onion, garlic, and Taste of Tuscany. Mix well, and form into meatballs around 1" in diamater. Place in boiler pan, and when the oven is ready, cook for 25-30 minutes, until no longer pink in the center.
  3. Remove meatballs from oven an set aside.
  4. In a large pan, heat oil and garlic on low heat until garlic is translucent. Add onion and cook (still on low) until it took is translucent: around 4 minutes.
  5. Add Taste of Tuscany and tomatoes, stir thoroughly, cover, and raise heat to medium. Cook for 25-30 minutes. You may put the mixture in a food processor and blend briefly
  6. Bring a large pot of lightly salted water to the boil, add pasta, and cook for 6-8 minutes, depending on your preference.
  7. Strain pasta, leaving a little bit of water in the pot (this will help the sauce adhere). Return pasta to pot, adding red sauce and meatballs. Gently stir to combine.
  8. Plate, keeping any eye out for fair distribution of meatballs, and sprinkle with Taste of Tuscany. Serve.

Friday, February 22, 2013

Thai Tofu Lollipops Recipe




Yield: 3 servings
Time Estimate: 15 minutes overall, including 5 minutes of preparation and 10 minutes unattended
Storage Notes: serve immediately; keeps for 3 days when refrigerated
Difficulty: easy

These tasty, tangy tofu lollipops make a great appetizer: finger food that isn't messy, looks beautiful, and is safe for vegetarians and vegans. And with only 3 ingredients and 10 minutes of cooking required, they're perfect for unexpected guests or if you're running short on time.

Ingredients:

  • 1 container extrafirm tofu (around 320 grams)
  • 3 tablespoons neutral oil (sesame, grapeseed, or similar)
  • 2 tablespoons Gustus Vitae Condiments' Taste of Thailand


Method: 

  1. Open tofu and blot dry each side with a paper towel to remove any wetness.
  2. Slice tofu into lollipop size pieces, generously sprinkle with Taste of Thailand.
  3. Heat medium size non-stick pan on medium heat and add oil.
  4. When oil is hot, add tofu pieces, being careful to not allow them to touch.
  5. Panfry for 5 minutes, sprinkle on remaining Taste of Thailand, and flip. Cook for a further 5 minutes.
  6. Remove lollipops from pan and arrange on serving plate. Insert toothpicks or coffee/cocktail stirrers, and serve.