Wednesday, November 4, 2015

Drink Recipe of the Day: Ice Breaker

Ice Breaker
Used in this Recipe:

Ice Breaker


- 25 ml ristretto
- 20 ml Appenzell 9050 cream liqueur
- Whipping cream
- Cinnamon
- Chocolate sauce or cocoa powder

  1. Pour the cream liqueur into a glass.
  2. Prepare the ristretto in a separate cup or glass.
  3. Pour the ristretto into the glass slowly to prevent the two ingredients from mixing.
  4. Whip the cream until it forms stiff peaks and add a little cinnamon.
  5. Top the drink with the cream mixture.
  6. Decorate with chocolate sauce or cocoa powder

Food Recipe of the Day: Sweet Potato Pie

Sweet Potato Pie
Used in this Recipe:

Sweet Potato Pie


- 3 cups (720 ml) evaporated 2% milk
- 1 cup (240 ml) egg substitute
- ½ cup (120 ml) honey
- 3 ½ cups (1.1 kg) cooked, mashed sweet potatoes
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 3 (9-inch) (23 cm) unbaked whole wheat pie shells

  1. Heat the oven to 425°F (220°C).
  2. Place milk, large egg substitute, honey, sweet potatoes, salt, ground cinnamon, ginger, and cloves into the Vitamix container in the order listed and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 4 or 5.
  5. Blend for 15 to 20 seconds or until smooth.
  6. Pour into three 9-inch (23 cm) unbaked pie shells.
  7. Bake for 15 minutes. Reduce oven temperature to 350°F (180°C). Bake for 40 minutes.
  8. Filling will be soft but firms up as it sets and cools. Chill and serve.

Thursday, October 29, 2015

Food Recipe of the Day: Quick Beef and Broccoli

Quick Beef and Broccoli
Used in this Recipe:

Quick Beef and Broccoli


- 2 teaspoons cornstarch
- 1/2 cup orange juice
- 1/4 cup regular or low sodium soy sauce
- 2 cups hot cooked white rice
- 1 pound stir-fry beef
- 2 teaspoons vegetable oil, total
- 1 pound fresh broccoli florets (about 4 cups)
- 1/2 cup sliced green onions
- 1 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes, optional


Combine cornstarch, orange juice and soy sauce in a small bowl and set aside.

Place a large wok or skillet over medium-high heat until hot. Coat with 1 teaspoon oil and add the beef. Stir-fry 2 minutes. Remove beef from wok and set aside. Add remaining teaspoon oil and broccoli to skillet and stir-fry 3 minutes. Add green onions, garlic and red pepper flakes, if desired, and stir-fry 1 minute more. Add cornstarch mixture, bring to a boil and stir for about 1 minute, until thick and bubbly. Serve with the rice.

Drink Recipe of the Day: Spiced Chai Frappe

Spiced Chai Frappe
Make the drink that has been savored for centuries in India and refresh your body and soul with the creamy blend of honey, vanilla, black tea and exotic spices

Used in this Recipe:

- 6 fl oz of water or milk
- 2 scoops of Big Train Spiced Chai Tea Latte Mix
- 1.5 cups of ice

  1. Add water or milk to blender
  2. Then add Big Train Spiced Chai Tea Latte Mix
  3. Add ice
  4. Blend until smooth

Friday, October 16, 2015

Food Recipe of the Day: Chicken and Sausage Scarpariello

It is pure comfort food, combining an oregano-scented bell pepper sauce with sautéed chicken and sausage pieces.

Used in this Recipe:

- 2 tablespoons olive oil plus 2 tablespoons for the sauce
- 4 boneless, skinless chicken breast halves
- 1/2 teaspoon plus 1 teaspoon dried oregano leaves, divided
- Salt and freshly ground black pepper
- 4 links sweet Italian turkey sausage or regular Italian sausage
- 1 large onion, peeled and thinly sliced
- 2 bell peppers, cored and thinly sliced
- 3 teaspoons minced garlic, about 4 medium cloves
- 6-8 cherry peppers bottled in vinegar, cored and coarsely chopped
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice or red wine vinegar
- 1/3 cup chopped fresh parsley


Heat 2 tablespoons of the oil in a large sauté pan over medium-high heat. Season the chicken with the 1/2 teaspoon of the oregano, salt and pepper. Place the chicken in the heated pan and brown on the first side for about 3 minutes. Turn over and brown on the other side 3 minutes more. Remove from the skillet and set aside. Brown the sausages in the same skillet until almost done, about 5 minutes per side. Remove from the skillet and set aside.

Add the remaining 2 tablespoons of oil to the skillet and heat over medium-high. Add the onions and bell peppers and sauté until the vegetables begin to brown, about 5 minutes. Add the garlic and sauté about 2 minutes more.

Cut the chicken and sausage into bite-sized pieces and return to the pan along with the vegetables, hot cherry peppers, remaining 1 teaspoon oregano, dry white wine, chicken broth, lemon juice or red wine vinegar. Cover and bring to a boil. Reduce heat and simmer 10 minutes. Sprinkle with parsley and serve.

Drink Recipe of the Day: Cafe con Coco

Cafe con Coco

Used in this Recipe:

Cafe con Coco


- 30 ml espresso
- 100 ml milk
- 15 ml Da Vinci Classic Coconut Syrup
- Evaporated milk
- Da Vinci Gourmet Chocolate sauce

  • Add a little chocolate sauce to the conical glass.
  • Cover the chocolate sauce with a little evaporated milk.
  • With the cappuccino frother, prepare about 100 ml milk foam and carefully mix it with the coconut syrup.
  • Fill the glass 2/3 full with milk foam.
  • Prepare an espresso in ENA Micro 9 and pour it slowly over the milk foam.
  • Draw a pattern on top of the foam with chocolate sauce.

Thursday, October 15, 2015

Food Recipe of the Day: Coq Au Vin

Coq Au Vin
Classic coq au vin uses all dark meat because white meat has a tendency to dry out and the dark meat is a natural fit with the wine flavour.

The garnishes can be refrigerated in the braiser with the chicken or stored separately so their flavours and colours will stand out more in the finished dish.

The wine is flambéed because it is important to cook off the alcohol before marinating the chicken, or the alcohol could begin to cook the meat.

Used in this Recipe:

• 1 cup sliced (1/2-inch) leeks (white and green parts only)
• 1 slab of bacon, about 3" x 1 1/2" x 1 1/2"
• 1 cup diced (1-inch) yellow onions
• 2 cups sliced (1/2-inch) button mushrooms or mushroom stems
• 1/2 cup sliced (1/2-inch) carrots
• 3 cloves garlic, smashed
• 8 Italian parsley sprigs
• 3 thyme sprigs
• 1 bay leaf
• 1/2 teaspoon black peppercorns
• One 750-ml bottle red wine, such as Côtes du Rhône


• 4 large chicken drumsticks (6 to 8 ounces each)
• 4 large chicken thighs (6 to 8 ounces each)
• 6 tablespoons canola oil
• Coarse salt and freshly ground black pepper
• All-purpose flour
• 3 cups chicken stock
• 6 Italian parsley sprigs
• 1 tablespoon (1/2 ounce) unsalted butter pearl onions
• 16 red pearl onions, peeled (see Note*)
• 16 yellow or white pearl onions, peeled (see Note*)
• 2 teaspoons unsalted butter
• Coarse salt
• Granulated sugar
• 2 teaspoons red wine vinegar


• 2 tablespoons canola oil
• 4 large shiitake mushrooms, stems removed, caps cut into 4 pieces each
• 4 large chanterelle mushrooms, stems scraped clean, tops trimmed and cut into pieces the same size as the shiitakes
• 12 small button mushrooms, trimmed
• 4 large oyster mushrooms, trimmed and cut into pieces the same size as the shiitakes
• 2 thyme sprigs
• 1 clove garlic
• Coarse salt
• 2 tablespoons (1 ounce) unsalted butter
• 1 1/2 tablespoons chopped Italian parsley

For the marinade

Preheat the oven to 350°F. Place the leeks in a bowl of warm water and swish to remove any grit. Lift the leeks from the water and place in a large Copper-Core Sauteuse.

Cut the bacon in half. Cut one of the pieces into lardons (matchsticks) that are 1 inch long and 1/4 inch thick. Wrap and refrigerate the lardons. Add the remaining piece of bacon to the pan, along with the remaining marinade ingredients. Place over medium-high heat and bring to a full boil. Tilt the pan away from the flame and carefully ignite the wine with a match. Allow the alcohol to burn off. Return the wine to a boil and attempt to light it again. If it doesn't ignite, the alcohol is gone. Cool the marinade to room temperature.

Place the chicken in a large, heavy, re-sealable plastic bag. Pour the marinade over the chicken and seal the bag. Lay the bag on a baking sheet or in a baking pan and refrigerate for at least 12 hours, or up to a day, turning the bag over at least twice.

Remove the chicken and place on a tray. Strain the liquid into a small sauce pan, reserving the solids. Bring the liquid to a simmer over medium heat. Remove any impurities that rise to the top and discard. Set the marinade aside.

Heat the large Sauteuse over low heat. Add the canola oil and increase the heat to medium. Season the chicken with salt and pepper. Place the flour in a dish, dredge the chicken thighs in flour, and immediately place in the pan, skin side down. Dredge the drumsticks in the flour and add them to the pan. Cook for about 6 minutes, until the bottom is crisped and evenly browned. Turn the chicken and brown on the second side, another 3 to 4 minutes, then remove from the pan.

Leaving the fat in the pan, scrape up any browned bits from the bottom and sides. Add the reserved solids to the pan, stirring and scraping to deglaze the pan, and cook over medium heat for 5 minutes. Stir in 1 1/2 tablespoons of flour to coat the vegetables (the flour will thicken the sauce), then arrange the chicken pieces over the vegetables, skin side up. Add the reserved marinade, chicken stock and parsley and bring to a simmer. Cover the pan and place in the oven to braise for about 55 minutes, or until the chicken is very tender. Let the chicken cool down in the liquid to absorb the flavours.

Remove the chicken from the pan. Remove and discard the parsley. Strain the braising liquid through a colander into a bowl. Discard the solids. If desired, cut off the ends of the drumsticks with poultry shears and use a paring knife to scrape the meat away from the end of the drumstick to expose the bone. Clean the braiser and arrange the chicken in it, skin side up.

Strain the sauce through a fine-mesh strainer (or chinois) into a sauce pan. Let the sauce sit for 15 minutes, then skim off any fat that has risen to the top. Bring the sauce to a simmer over medium heat, skimming any impurities that rise to the top. Strain the sauce twice through the fine-mesh strainer again during the simmering process, reducing the size of the pot as necessary. As the sauce reduces and thickens, the bubbles will become more pronounced and the flavor will intensify. When the sauce has reduced to 1 1/2 cups, whisk in the butter. Strain the sauce a final time over the chicken in the braiser.

At this point, the chicken should be covered and refrigerated overnight. The garnishes can be prepared the same day and refrigerated in the pan with the chicken, or they can be cooked the day of serving.

For the pearl onions

Place the red onions in a small sauté pan that holds them tightly in a single layer. Do the same with the yellow or white onions. To each pan, add cold water just to cover them, 1 teaspoon butter and a pinch each of salt and sugar. Bring to a boil, then reduce the heat and simmer gently for 10 to 15 minutes, or until the onions are tender, the water has evaporated and the onions are glazed. If you like caramelised onions, sauté them until lightly browned. When the onions are done, add the red wine vinegar to the red onions and swirl the pan to coat the onions. (The vinegar will help to keep the red onions bright.) Set aside.

For the mushrooms

Place the oil in a large fry pan and warm over low heat. Increase the heat to medium-high and add the shiitake mushrooms. Sauté for about 30 seconds, then add the chanterelle and button mushrooms and cook for another 2 minutes. Add the oyster mushrooms, thyme, garlic, salt to taste and butter. Sauté for another 3 minutes, or until the mushrooms are tender. Drain on paper towels.

Place the lardons in a small sauce pan with water to cover and bring to a simmer over medium-high heat. Simmer for 4 minutes, then drain and spread on paper towels. The pearl onions, mushrooms and bacon can be arranged over the chicken and refrigerated with it, or refrigerated separately.

To serve: Preheat the oven to 350°F. Heat the coq au vin, covered, for 20 to 30 minutes, or until the chicken is hot throughout. If the garnishes were refrigerated separately, heat the mushrooms and onions in a fry pan and reheat the lardons in a small pot of simmering water, or if you prefer, crisp the lardon until golden brown in a small skillet. Scatter the vegetables and lardons over the chicken and sprinkle with chopped parsley.