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.

Drink Recipe of the Day: Golden Eye

Golden Eye
Used in this Recipe:

Golden Eye

This recipe makes 2 servings.


- 2 x 45 ml espreso
- 40 ml advocaat
- 150 ml milk
- Cinnamon and cardamom powder
- Vanilla sugar
- Gold leaf

  1. Pour the Advocaat into a cappuccino cup.
  2. Prepare two espressi using the Jura Ena Micro 9 in this cup.
  3. Prepare some milk foam and use it to fill the rest of the cup.
  4. Dust the milk foam with some cinnamon and cardamon powder as well as with vanilla sugar. Decorate with gold leaf.

Monday, October 12, 2015

Food Recipe of the Day: Butternut Squash Soup

Butternut Squash Soup
Used in this Recipe:

Butternut Squash Soup


- 4 tablespoons butter
- 1 medium onion, chopped
- 2 cups peeled and chopped carrots
- 4 cups peeled, seeded and chopped butternut squash
- 1 cup peeled and chopped sweet potato
- 4 cups chicken stock
- 1 cup heavy cream
- 3 tablespoons maple syrup
- Sea salt and freshly ground pepper to taste


In a large soup pot or Dutch oven, melt butter over medium-high heat and add onion, carrots, squash and sweet potato. Cook 15 minutes. Add chicken stock and bring to a boil. Reduce heat, cover and simmer 20 to 30 minutes, or until vegetables are soft.

Remove from heat and cool slightly. Use an immersion blender to puree, or puree in a traditional blender in batches.

Return soup to the stove and reheat over low heat. Add cream and maple syrup, and season with sea salt and pepper.

Drink Recipe of the Day: Mango-Avocado Smoothie

Mango-Avocado Smoothie
Quench your thirst with this vegan smoothie.

Used in this Recipe:


- 1 cup almond milk
- 2 mangoes, pitted and peeled (approximately 2 c)
- 1 avocado, pitted and peeled
- 1 tbsp chia seeds
- 1⁄2 cup pineapple chunks
- 2 tbsp coconut flakes
- 1 tbsp agave nectar
- 1 cup ice cubes


Add all ingredients to FourSide or WildSide+ jar in order listed and secure lid.

Select "Smoothie" or blend on a Low speed for 10 seconds, then a Medium to Medium-Low speed for 10 seconds, then Medium to Medium-High speed for 40 seconds.

Thursday, October 8, 2015

Drink Recipe of the Day: Mango Delight Smoothie

Mango Delight Smoothie
Used in this Recipe:

Mango Delight Smoothie


- 1 orange, peeled, halved
- 1/2 ripe banana, peeled
- 1/2 mango, peeled, pitted
- 1/2 medium apple, seeded, halved
- 1 cup (240 ml) ice cubes

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 45 seconds or until desired consistency is reached.

Food Recipe of the Day: Hot 'n' Sassy Pork Shoulder

Hot 'n' Sassy Pork Shoulder
The title says it all about this dish. If you love spice and you love pork, look no further for your next meal! Using some simple ingredients that are found in almost every kitchen you can make an amazing dinner and in a lot less time then you may think!

Used in this Recipe:

- ¼ Cup Lime Juice
- ¼ Cup Soy Sauce
- ¼ Cup Olive Oil (I have used a garlic/chili pepper oil and have used olive oil)
- 1 Tbsp Rosemary (dried)
- 1 Tbsp Garlic Powder
- 1 tsp Black Pepper
- 1 tsp Crushed Red Pepper Flakes or Cayenne
- 3 – 4 lb Pork Shoulder Roast

  1. Combine the above marinade ingredients, and marinate pork in mixture in a non-reactive container for several hours or overnight in the refrigerator. 
  2. Remove pork from marinade. Reserve marinade. 
  3. Put meat in a covered Swiss Diamond HD 11" Square Grill Pan with medium heat. Cook for 15 – 20 minutes per pound.
  4. Heat the reserved marinade in a Swiss Diamond HD 7" Try Me Fry Panuntil boiling (we recommend the fry pan because the wider base will boil faster). 
  5. Baste meat with reserved marinade while grilling every 10 minutes or so. 
  6. Once finished, loosely cover the meat and let rest for about 15 minutes. 
  7. Slice and serve.

Monday, October 5, 2015

Drink Recipe of the Day: Carrot Orange Juice

Carrot Orange Juice
Used in this Recipe:

Carrot Orange Juice


- 4 oranges, peeled, halved
- 12 ounces (340 g) carrots, chopped
- 2 cups (480 ml) ice cubes

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 1 minute or until desired consistency is reached.

Food Recipe of the Day: Brioche Sausage Dressing

Brioche Sausage Dressing
Used in this Recipe:

Brioche Sausage Dressing with Mushrooms, Sherry, and Herbs


- 1 pound ground mild breakfast sausage 
- 1 small sweet onion, diced 
- 2 large celery stalks, diced 
- 2 cloves garlic, minced 
- 12 ounces button mushrooms, sliced 
- 1 tablespoon sherry 
- 2 cups wild rice, cooked 
- 12 cups brioche, large dice (about 3 loaves) 
- 2 cups chicken stock 
- 2 tablespoons sage, chopped 
- 2 tablespoons rosemary, chopped 
- 2 tablespoons thyme, chopped Salt and pepper to taste

  1. Preheat oven to 375 F. 
  2. In a Dutch oven, cook breakfast sausage over medium-high heat until browned. Remove the sausage and set aside. Leave the rendered fat in the pan. 
  3. Add the sweet onion, celery and garlic to the rendered fat, and cook until translucent and the aromatics have been released. Add the mushrooms and saute until slightly browned. 
  4. Add sherry to deglaze the pan, scraping any browned bits off the bottom. 
  5. Remove the Dutch oven from the heat. Add the rice and stir to combine. 
  6. Add stock, the reserved sausage, brioche and chopped herbs to the mixture, and combine thoroughly. Add salt and pepper to taste. 
  7. Bake in the oven, covered, for 20 minutes. Remove the lid and bake for another 20 minutes, or until the brioche is golden brown.

Friday, October 2, 2015

Food Recipe of the Day: Creamy Tomato Barley

Creamy Tomato Barley
Trying to incorporate more whole grains into your diet – without sacrificing flavor? This recipe for Creamy Tomato Barley is both healthy and delicious! Serve it as a side dish with your favorite meal, or double the portion size for an easy vegetarian main course.

Used in this Recipe:

- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups quick-cook barley
- 1 can (28 oz.) diced tomatoes, drained
- 1 cup dry white wine
- 2 1/2 cups water
- 8 cups mustard green leaves or spinach, torn into pieces
- 2 ounces Brie (rind removed), cut into small pieces
- 1/2 cup grated Parmesan (2 oz.)

  1. Heat the oil in a Swiss Diamond HD Induction 11" Braiser over medium heat. When the oil is warm, add the onion, salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes.
  2. Add the barley, tomatoes, wine and water. Bring to a boil.
  3. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.
  4. Add the mustard greens, Brie, and ¼ cup of the Parmesan. Cook, stirring occasionally, until the greens are tender, 3 to 4 minutes.
  5. Divide among bowls and sprinkle with the remaining 1/4 cup of Parmesan.

Drink Recipe of the Day: Aqua Fresca de Sandia

Aqua Fresca de Sandia
Agua Fresca is to Central America what lemonade is to the United States on a warm summer day.

Used in this Recipe:

- 4 cups of watermelon, seeded and cubed
- 2 tbsp of agace nectar
- 1 tbsp of fresh lime juice
- 1 cup of ice cubes


Add ingredients to WildSide+ jar in order listed. Secure lid and select "Smoothie." Pour into glasses, and garnish with lime slices and ice.