Tag Archives: gourmet food

Holiday Tasting at Janssens Market

HOLIDAY TASTING AT JANSSENS MARKET
Saturday, November 1 from 11-3pm!
Join us to taste most items from our holiday menus and
start to plan your holiday feast! Taste items from roasted Delaware free-range turkey, turducken, imported cheese, truffles, caviar and more! It is never to early to start thinking about Thanksgiving
menus available in store or online!

From a side or two, a full dinner or just a pie, we have you covered!
Don’t forget to order your DELAWARE Turkey
early this year for best availability.  
Call us at 302/654-9941 x 3

HOLIDAY TASTING

Carter Caviar
Buck Road Buzz Honey
Shore Boys Soups
iSwich Gourmet Ice Cream
Uncle Louie Sauce
Sugartown Smoked Fish
Freakin Fresh Salsa
Sapori Di Bosco Truffle Products
Fire Hook Crackers
Kelchner’s Siracha Sauce
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December Events at Janssens Market

December Events at Janssens Market :
December 7th: Cheese Tasting with Greenville Wine & Spirits
December 14th: Crossings, an importer of fine French specialties will be offering selections for tasting.
December 14th: Daniel DeKalb Miller will be selling and signing his book: Chateau Country. Read more about.
December 7 and 21st: Carter Caviar and the Bad Company guitarist Paul Cullen.Santa will be in the Cafe: 12/7, 12/14, 12/21, 12/22.

Carter Caviar is your  source for not only the purest and most flavorful caviars but some of the finest quality specialty goods from around the world. At Carter Caviar we look to change the way caviar is viewed and tasted. Ranging from an incredibly smooth Cold Smoked Trout to an American Farmed Siberian Sturgeon we provide a wide range of experiences for your palate to enjoy.
Janssens Market
Janssens Market will be closed on Christmas Day! Happy Holidays!

Get to Know Your Cheese – Epoisses: France

Epoisses: France – Raw Cow’s Milk Cheese   
A treasure from the French village of Époisses in the province of Burgundy.  It is a lait cru, washed rind, monastery cheese with a rich, huge flavor and a delightfully strong aroma.  It is washed daily with Marc de Borgongne, a local eau de vie.Epoisses is often matched with a white Burgundy or a Pinot Noir, which makes sense because the cheese is from Burgundy.

Please join us this Saturday December 8th for our wine & cheese tasting from 11-3pm. Franks wine will be on hand with a stellar lineup of wine tasting in the store. Get ready for the holidays!

cheese

White Pizza with Fresh Ricotta

For anyone who has been to Little Compton in Rhode Island – you will appreciate the fresh ricotta or mozzarella available from the Narragansett Creamery. Now available in our cheese department.

white pizza

This makes two small oval pizzas, enough to serve 4-5 as an appetizer or 2-3 for a light lunch or supper.
2 pizza shells
1 cup Narragansett Creamery or fresh ricotta cheese
8 oz  fresh mozzarella
1 large egg
1-2 cloves garlic, very thinly sliced
1 oz parmaggiano reggiano, grated
5 or 6 large leaves of fresh basil
Salt and freshly ground pepper to taste
Preheat oven to 450F, higher if it will go.
In a small bowl, mix the ricotta with the egg, salt, and pepper. Slice the mozzarella into 1/8″ slices and grate the parm. Stack and roll the basil leaves tightly, then slice them thinly.
For each pizza: Place the pizza shell on a cornmeal-dusted pan or, if you are using a pizza stone, peel. Spread with the ricotta mixture, leaving a small edge. Distribute the mozzarella and the garlic over the pizza shell and sprinkle with the parm and a little additional freshly grated pepper. Bake 5-8 minutes, depending on your oven heat; turn on the broiler and brown the cheese a little if desired. Remove the pizza to a board and generously garnish with the chiffonade of basil; drizzle with extra virgin if you like. Cut and serve.

source: little compton mornings

Kaffir Lime Leaves in Cuisine

Kaffir lime leaves may be used fresh or dried, depending on the recipe or usage in question. Some important pointers to consider include: Kaffir lime leaves may also be known as makrut leaves, kieffer lime leaves or magrood leaves.

kaffir line - janssens market

The leaves should be used whole when simmering in soups and curries, and may be shredded for use in fish cakes or similar dishes. The leaf is rarely eaten; the one exception is when it is shredded extremely finely, such as for Tod Mun (fried fish cake).

Fresh, tender young leaves should always be the preferred choice for salads; do not use dried kaffir leaves in salads.

The midrib and stalk may be bitter in older leaves; if this bitterness bothers you, tear the leaf and remove these parts for cooking, including simmering.

Use in cuisine. Kaffir lime leaves are perfect for adding flavour to Asian cuisine. They are highly aromatic and add their own elegant flavor to stir-fry, curry, salad and fish cake dishes. Some examples for use include:

Thai curry dishes and soups, such as Tom Yum, Indonesian curry dishes ,Thai      fish cakes, e.g., Tod Mun and steamed fish dishes, e.g., Haw Moak

Asian bouquet garni – make up with kaffir lime leaves, lemongrass and ginger as the bouquet garni ingredients and use to flavor stock

Krueng – a paste using Kaffir lime leaves as the base

Flavor rice – When cooking your rice, especially jasmine rice, throw in a few leaves. The flavor will be imparted to the rice.

Add to a marinade – suitable for chicken, pork or lamb dishes.

Make a syrup – add a kaffir lime leaf to sugar overnight and use the sugar to make a syrup the next day.

Add zest to bathtime. Add some fresh leaves to a hot bath. You will need to try this to believe the delightful fragrance that will waft from your bathwater.

The leaves can be stored frozen for as long as you like; add fresh leaves to a plastic bag and place in the freezer. The other storage method is to keep dried kaffir lime leaves.