Tag Archives: recipes

Grilled Avocado

4 avocados,  halved and pitted (you can adjust according to your numbers–figure 1/2 an avocado serves two people)

Janssens Market

1/3 cup olive oil

1/2 cup balsamic vinegar

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon thyme, finely chopped

2 tablespoons roasted garlic, finely minced

1 baguette or French bread loaf, cut into 1/4 inch slices

Ahead of time, prepare the sauce.  Mix the olive oil, balsamic vinegar, salt, pepper, thyme, and garlic into a small bowl, stirring vigorously.  Set sauce mixture aside.

After halving and pitting the avocados, place them on the grill with their green insides facing down for 2-3 minutes.  Be careful not to leave them on the grill too long or the fleshy insides will stick to the grill and ruin your presentation.  The idea is merely to leave the green insides down long enough to acquire the nice black grill marks along the face.

Turn the avocados over with the skin side now facing down, fill the open pit with your sauce mixture, and grill for another 5-7 minutes.  With the skin-side down, you need not be too concerned with burning the avocados as they will have natural protection from their peel.  Give the sides of the avocado a gentle squeeze before removing from the grill to make sure that the inside is warm and soft.  If so, it’s ready to be served.

Remove from the grill and serve with small spoons so that guests can scoop the avocado out of the skin and onto their baguette slices.

source: Gaucho Garcia


Culinary Parchment Cooking Bags

Culinary Parchment Cooking Bags are an innovative and convenient way to prepare sumptuous meals in the tradition of cooking with parchment. Cooking Bags will elevate many of your favorite meals to a whole new level by intensifying the foods’ natural flavors.


Parchment is the essential tool when utilizing the classic French technique of “en papillote” in your kitchen. This simple yet elegant culinary tradition creates dishes that will impress a table full of discerning dinner guests – but is also a more satisfying and nutritious alternative to a frozen dinner-for-one.

Opening the bag after cooking will release an aromatic rush of warmth and richness. Steamed to perfection, “en papillote” meals embody the essence of fresh, healthy cooking.

However, parchment bags are not just reserved for delicate French fare. Place a variety of lightly seasoned vegetables in the pre-folded bags for your next backyard barbecue. Heating the pouch on the top rack on a metal plate with the lid closed at no more than 425°F (218°C) will not only bring out the vegetables’ naturally dramatic flavors, but will prevent the unwanted scorching that is notorious with aluminum foil.

An indispensable “mise en place” preparation tool, Culinary Parchment Cooking Bags make everything from prep-time to clean-up – and everything in between – a heightened culinary experience for the everyday gourmet.


RECIPES: Rack of Lamb with Garlic & Thyme

By Fabrice Morel


  • 4 racks of lamb, approximately 250 gm each (ideally as boneless medallions)
  • Fresh thyme
  • 4 potatoes, medium-sized
  • 4 cloves of garlic
  • 1 cup (250 mL) fresh beef stock or stock cube
  • Olive oil
  • Salt and pepper to taste
  • 3 tablespoons (45 mL) balsamic vinegar
  • 3 tablespoons (45 mL) white wine

Preparation Instructions:

  • Preheat oven to 400°F (200°C)
  • Parboil the potatoes in boiling water with the skins on (do not overcook to soft)
  • Once cooled, remove skins and cut in halves or quarters
  • Place 4 cloves of garlic into a pan with olive oil, and cook until garlic softens
  • Add the rack or medallions of lamb with seasoning to pan and sear for 1 to 2 minutes per side
  • Once seared, remove from heat and place rack or madaillions of lamb onto a cool tray
  • Drain off excess oil from frying pan, then add balsamic vinegar and let reduce before adding wine, stock and full cup of water
  • Boil for 4 to 5 minutes to reduce and thicken consistency
  • Remove from heat
  • Open a Culinary Parchment Cooking Bag, and inside place 1 piece of lamb with a clove of garlic, aside potatoes, and then cover with sauce (one bag can be used to cook 1 to 2 servings)
  • Close the bag and fold 3 to 4 times, crimping to seal
  • Place the bag(s) on a tray and bake for 12 minutes (for medallions) or 15 minutes (for racks)

Serves 4.


Rack of Lamb with Garlic & Thyme

Chef Fabrice Morel of Hostellerie du Périgord, Aubeterre, France offers this beautiful recipe for succulent Rack of Lamb “en Papillote”  infused to perfection with garlic and fresh thyme.

source: PaperChef

Black forest cake with Griottines

Preparation time: 45 minutes

Baking time: 15 minutes


Serves 8 to 10

You will need

For the cake:

6 eggs
Caster sugar 20 g
Self-Raising Flour 60 g
Sugar-free cocoa powder 75 g
Unsalted butter 150 g
1 teaspoon vanilla extract
1 pinch of salt
Unsalted butter 30 g for preparation of tins
1 tablespoonful flour for preparation of tins

For the filling: 
Griottines 500 g
Single cream 40 g
Icing sugar 50 g
Kirsch 5 cl
Bitter chocolate for decoration 200 g


Preheat oven to 190°C (Gas Mark 5). Grease and flour three 18cm diameter baking tins.

Break eggs into a bowl. Add sugar, salt and vanilla extract and whisk until foamy and trebled in volume. Sift flour and cocoa powder together and combine, a tablespoonful at a time, with the egg mixture to form a dough. Melt the butter and blend into the dough mixture.

Divide the cake mixture evenly between the three prepared tins and level the tops. Bake in oven for 15 mins and test that it is properly cooked by inserting a needle , cocktail stick or skewer into the centre of the cake. If it comes out dry, then the cake is cooked through but if there is still some stickiness or wet batter, your cakes will need a little longer cooking time.

When ready, leave the cakes to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.

Put single cream in a bowl and refrigerate together with mixer whisks.

Drain Griottines, reserving juice.

Prepare the Chantilly cream: Take bowl of single cream from refrigerator, add icing sugar and beat. Trickle in Kirsch and combine. Return prepared Chantilly cream to refrigerator.

Prepare mini chocolate curls: Scrape edge of chocolate bar over a plate using a good peeler knife. Work quickly to prevent chocolate melting. Keep curls refrigerated.

Make holes randomly in the cakes using a fork or skewer and pour reserved Griottines juice over to soak in.

Place the first layer of cake in the centre of a serving plate, spread evenly with a quarter of the Chantilly cream and garnish with half the Griottines. Add the second layer and repeat.

Place third layer of cake on top and, using a spatula, spread the remaining Chantilly cream evenly over the top and sides of the cake. Scatter the chocolate curls over the whole cake by lightly pressing them into the cream.

Serve chilled.

Recipe of the Month – Janssens Market

Recipe of the Month:Coconut-Cranberry Macaroons Ingredients:

2/3 cup sugar

2 large egg whites, lightly beaten

1/2 cup dried cranberries, finely chopped

Finely grated zest of 1 orange

2 teaspoons pure vanilla extract

1/2 teaspoon fine salt

3 cups (about 8 ounces) finely shredded

unsweetened coconut

macaroon  Directions: Preheat oven to 350 and line 2 bakingsheets with parchment.

1. Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl.

2. Toss the coconut with the egg mixture until completely coated.

3. Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.

4. Bake until the edges are golden brown and macaroon is nicely toasted and dry, 16 to 20 minutes.

5. Transfer to a rack to cool. Serve. Store macaroons in a tightly sealed container for up to a week.

Courtesy of the Food Network

Recipe of the Month:CHOCOLATE ANISE BARK

A sweet snack, full of chewy dried cherries and apricots, to nibble or wrap as a gift.
choc bark
1 teaspoon anise seeds
1/3 cup dried tart cherries
1/3 cup dried apricots, coarsely chopped
1/3 cup salted roasted cashews, coarsely chopped
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Line a small baking sheet with foil and chill.
Finely grind anise in an electric coffee/spice grinder.
Stir together cherries, apricots, and cashews.
Melt chocolate in a double boiler or a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally, until smooth.
Stir in anise and half of fruit and spoon onto center of baking sheet. Spread with a rubber spatula into a roughly 10- by 5-inch rectangle and sprinkle with remaining fruit mixture, pressing lightly to help adhere.
Chill until firm, about 30 minutes, then break into pieces.
COOKS’ NOTE: Bark keeps, covered and chilled, 1 week.
Source: Gourmet Magazine

Recipe of the Month:Baked Apples

Baked Apples:A Great Addition to the Thanksgiving Table

4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped pecans
1/4 cup currants or chopped raisins
1 Tbsp butter
3/4 cup boiling water
Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide.
In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps). Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.
Serve warm with vanilla ice cream on the side.
Makes 4 servings.


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

Recipe of the week: Grilled Tomato Baguette

Recipe of the week: Grilled Tomato Baguette

recipe of the weekphoto: kitchensketches

1 french baguette
2/3 cup olive oil
8 chopped garlic cloves
1/2 cup chopped fresh basil
1/2 tbsp chopped thyme
1/2 tbsp chopped tarragon
1/2 tbsp chopped rosemary
3/4 cup fresh goat cheese
4 large tomatoes, thinly sliced
into rounds
2 cups coarsely chopped pitted
Kalamata olives or capers
Prepare medium heat barbecue. Cut
baguette in half and then lengthwise
(4 pieces). Combine oil, garlic, and
herbs in small bowl and brush all cut
sides of bread with half of oil mixture.
Grill bread, cut sides down, until
lightly toasted, about 1 minute.
Remove from grill. Quickly spread
cut sides of toast with goat cheese.
Top with tomatoes and olives,
dividing equally. Drizzle remaining oil
mixture on top. Return open-face
sandwiches to grill. Cook until bottom
sides are toasted, cheese melts, and
tomatoes begin to soften, about 3