Ginger Cookies with fresh ginger

1 3/4    cup of all-purpose flour, sifted
1            tsp baking powder
1            tsp baking soda
1 1/2     tsp ground ginger
1            tsp ground cinnamon
½          tsp salt
¼          tsp ground black pepper
¼          tsp ground cardamom
1            large egg, at room temperature
1            cup granulated white sugar
2/3       cup vegetable oil
¼         cup fancy grade molasses
1           tbsp. finely grated fresh ginger
1/3       cup chopped candied ginger
2           cups coarse turbinado sugar for rolling

Makes 24 cookies

  1. In Medium bowl, sift flour, baking powder and baking soda
  2. Then stir in spices and salt
  3. In a large bowl, whisk egg, sugar, oil, molasses and fresh ginger until smooth
  4. Using a rubber spatula, stir in the dry ingredients until combined
  5. Fold in candied ginger
  6. Form heaping tablespoons of dough into balls. Roll the balls in turbinado sugar
  7. Place balls 3 inches apart on a parchment lined baking sheet.
  • Flatten balls gently with the bottom on a glass
  1. Bake until lightly browned and cracked for 12 minutes

Cool completely. Store in an airtight container up to 1 week.

Focaccia with Caramelized Onions, Pears and Cheese

1 cup warm water

1 package active dry yeast

1/2 tsp of honey

2 1/2 cups All Purpose Flour

1/2 cup plus 1 tablespoon, extra virgin olive oil

1 teaspoon kosher salt

1 large onion, thinly sliced

1 tsp brown sugar

1 Bosc pear, cored & sliced thinly

½ cup crumbled cheese, (choose feta, goat or blue cheese)

  1. Using a large bowl, mixt together the water, dry yeast and honey. Allow it to stand for 5 minutes.
  2. Stir in 1 cup of the flour and ¼ cup of olive oil. Let this mixture stand for 5 minutes.
  3. Stir in the remaining flour and kosher salt. Knead until smooth consistency.
  4. Transfer dough to and oiled bowl and cover with plastic. Allow it to stand for 1 hour.
  5. Add 1 tbsp of the olive oil to a skillet. Add the onions and cook over a medium heat, stirring occasionally for 10 minutes.
  6. Add the brown sugar and continue stirring occasionally until the onions are browned and caramelized
  7. Preheat the oven to 450°
  8. Oil a 9 x 13 baking pan. Get the dough and form it to fit the pan by stretching and pressing down on it. Using your fingers, dimple the dough. Sprinkle the dough with 2 tbsp of the olive oil. Let the dough rise for 20 minutes.
  9. Spread the caramelized onions over the dough. Place the sliced pears on top of the onions. Sprinkle the cheese of your choice on top of the pears. Drizzle 2 tbsp of olive oil over the focaccia.
  10. Bake for 20 minutes or until it turns a golden brown colour.

What is new in Spring of 2019

Product

Development of self-stable tomato sauces that can be stored at room temperature

New Customers and New Products

Caulipower  – Cauliflower Pizza Crust.    NOW Available in Costo

Top Shelf Collection – Canada’s #1 Hot Sauce.   NOW available in Canadian Tire and Home Hardware

 

New equipment coming in

Horizontal Heat Exchanger/Water chiller

New Labeling Machine

 

BBQ Grilled Garlic Shrimp

2 pounds large shrimp
½ tsp oregano
2 Tbsp olive oil
½ tsp thyme
1 ½ tbsp minced garlic
1 tsp basil
1 tbsp fresh lime juice
½ tsp salt and pepper to taste
1 tbsp orange juice
½ tsp dried sage

  1. Peel and devein all shrimp leaving the tails on.
  2. In a bowl combine all the other ingredients. Pour this mixture into a re-sealable plastic bag.
  3. Add the shrimp to this mixture and toss until the shrimp are evenly coated with the marinade. Put in the fridge for 15-20 minutes.
  4. Soak wooden skewers in a bowl of water for 15 minutes (Approximately 10 depending on the size of your skewers.)
  5. Heat your BBQ to a medium heat.
  6. BBQ the shrimp skewers for approximately 3 minutes per side or until they are opaque and turn pink.

Chicken Fusilli in Pesto Cream

3 boneless, skinless chicken breasts ¾ cup Pinot Grigio or other white wine
4 Tbsp extra virgin olive oil ½ cup heavy cream (38%)
Salt to taste 1 cup grated Parmesan cheese
Freshly ground black pepper ¾ cup basil pesto
1 onion chopped 1 Tbsp all purpose flour
3 cloves garlic, minced 3 Tbsp water
2 Tbsp butter 3 plum tomatoes, diced
1 ¼ cups sliced button mushrooms 2 cups fusilli pasta

Makes 6 servings

  1. Preheat oven to 450 Degrees F
  2. Brush chicken breast with 1 1/2 Tbsp olive oil and season with salt and pepper
  3. Bake for 20 minutes or until chicken is cooked through. Let the chicken cool, then slice and set aside.
  4. Heat remaining olive oil in large skillet over medium heat. Sauté onions until tender and translucent.
  5. Stir in garlic, butter and mushrooms and sauté until mushrooms are soft. About 1 minute.
  6. Season with salt and pepper and add wine. Simmer for 5 minutes
  7. Stir in cream and parmesan cheese and cook until melted.
  8. Add in pesto and simmer for 5 minutes
  9. Dissolve flour in water and then stir into pesto/cheese/cream mixture.
  10. Add tomatoes and chicken and cook for 4 minutes or until chicken is heated through.
  11. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 to 12 minutes or until al dente (Your taste)
  12. Drain pasta. Toss pasta with sauce until evenly coated and serve

What’s New in Summer 2018

Product

Development of self-stable tomato sauces that can be stored at room temperature

New Customers and New Products

Parallel 49 Brewing company – Moscow Mule Cooler- A vodka, ginger cooler
Farmboy – Chipotle Mayonnaise, Wing Sauce, Taco Sauce

New equipment coming in

Capper
Stephan micro-cutter
Pipe metal detectors
Pallet wrapper

Carrot & Ginger Soup

3 Tbsp butter
2 lb (1 kg) carrots, peeled and chopped
2 large onions, chopped
2 Tbsp minced fresh ginger
2 cups chicken stock
3 bay leaves
2 cups orange juice
2 Tbsp granulated sugar
3 tsp salt – or to taste
¼ tsp cayenne pepper
1 ½ cups of light cream (18%)
1/3 cup Drambuie (Optional)
1/4 cup sour cream (Optional)
Cilantro springs (optional)
Makes 6 servings

  1. Melt butter in a large skillet over medium-high heat.
  2. Add carrots, onions and ginger and sauté for 5 minutes or until onions are translucent. Reduce heat to medium and continue cooking until water has evaporated and the carrots begin to caramelize. (They will look brown and stick to bottom of pan).
  3. Deglaze pan with the chicken stock and add bay leaves. Bring to a boil. Reduce heat and let simmer 20 minutes
  4. Remove bay leaves, add orange juice, sugar, salt and cayenne pepper. Puree with a hand held blender or traditional blender.
  5. Add light cream and simmer gently for 15 minutes.
  6. Add Drambuie and simmer for an additional 5 minutes.
  7. Ladle into soup bowls and garnish with a dollop of sour cream and cilantro (optional)