Thanksgiving is just around the corner and that means it’s almost turkey time! At Well Seasoned, we’ve got all your Thanksgiving needs covered from roasters, basters, turkey seasonings, ready made gravy, stock, cranberry sauces and tons of ideas for delicious sides and appetizers your friends and family will love.
With the Fraser Valley’s harvest season in full bloom there are so many fresh local options to choose from to accompany your Thanksgiving meal including apples, corn, beans, beets, broccoli, brussel sprouts, squash and so much more! Visit any of the Valley’s local farms, pick your own apples and pumpkins, and enjoy the best that the season has to offer. With all this amazing local food available right in our backyard, it’s hard to resist the urge to get cooking. If you need a little inspiration though, be sure to tune in to 103.5 QMFM on October 7th at 8:25 am to hear Well Seasoned’s Angie Quaale dish out some tips and tricks for the ultimate Thanksgiving meal.
We hope you’ll visit Well Seasoned for all your Thanksgiving meal preparation needs. We’d love to see you and we hope you have a wonderful Thanksgiving – Happy cooking!
Angie & the Well Seasoned Foodies
Looking for a fresh turkey?
The best in the Valley are available at JD FARMS in Langley. www.jdfarms.ca No need to pre-order, just pop in and pick one up. Don’t want to cook a whole bird? No problem! Try one of their turkey breasts with the turkey thigh rolled inside. You get the best of both worlds – dark & white meat in a super convenient size!
RECIPE OF THE MONTH
Turkey Brine
Brining is like a marinade, it keeps food moist and tender. Brining is a way of increasing the moisture holding capacity of meat resulting in a moister product when it cooked. Salt changes the structure of the muscle tissue in the meat which allows it to swell and absorb water and flavourings which results in a delicious, tender turkey. Give it a try!
¼ Cup Kosher Salt
¼ Cup Brown Sugar
4 Cups Cold Water
1 orange and 1 lemon sliced
4 star anise
1 cinnamon stick broken in ½
12 all spice berries
Mix all together so that the salt and sugar dissolves. Add turkey and then a lot of ice then refrigerate. Here’s the important part – make sure it’s cold, very cold, just above freezing cold. That helps with the brining process and keeps your poultry safe from bacteria growth. Brine your turkey for 1 hour per pound. For example, a 15-pound turkey should sit in the brine for 15 hours.
After the prescribed brining time, remove the turkey from the brine. Discard the brine and rinse the turkey under cold water. Pat dry with paper towels and place the turkey in a roasting pan and refrigerate, making sure that it touches nothing else in the fridge, uncovered, for at least 6 hours or up to overnight. This resting period allows the skin of the turkey to dry a bit so it is crisp when roasted. The turkey is now ready to be roasted. Enjoy!
NEW IN STORE
Hills Foods Ltd., our favourite local supplier of top-quality wild game meats, organic meats and specialty products is now providing Well Seasoned with quality products to add excitement to your everyday dining experience!
Enjoy these delicious items now in store!
Butter Chicken Sausages – butter chicken in a sausage form – delish!
Duck a l`Orange – easy to prepare, a roasted half duckling with orange sauce on the side
Wild Game Chorizo – the PERFECT addition to paella
Morocccan Lamb Merguez Sausages – an incredibly flavoured sausage that would be brilliant for a quick dinner with couscous salad
Chicken Ballotine – gourmet at home! This makes a beautiful entree or side dish… fresh free range chicken breasts are boned out, pounded thin, stuffed with flavourful ingredients and then rolled, tied into a bundle and ready for you to roast & serve.
Our friends at Les Amis du Fromage in Vancouver are keeping us stocked with the best fresh frozen soups and entrees. These comfort foods are made with the finest cheeses and are the ulitmate comfort foods!
Try these delicious items:
The BEST Mac & Cheese ever
Coq au Vin
Les Amis Lasagna
A Great variety of ready-made soups. Our favourite is Corn & Chorizo Chowder!
www.buycheese.com
OCTOBER COOKING CLASSES
October 12 7 pm
The Art of Sauce with Karen Barnaby
Chef Karen returns tonight to teach us all about sauce. Sometimes it really is the sauce that makes the meal – tonight is all about taking it to the next level. Starting with Hollandaise Sauce served with asparagus, Bearnaise Sauce served with beef tenderloin, Beurre Blanc served with salmon, a perfect Green Peppercorn Sauce with Roasted Chicken and for dessert a Sweet Sabayon served with fresh fruit and a Crème Anglaise with Chocolate Lava Cake.
$65.00
October 13 7 pm
A Glutton for Pleasure with TV Chef Bob Blumer
Join us for a fantastic evening with Bob Blumer as he presents a few dishes from his new book…. Known for his quirky attitude and quirkier entrées, Bob Blumer has been shaking up the food world for almost two decades. In his new book,Bob delivers the ultimate collection of his favourite kitchen creations along with practical kitchen references for chefs of every skill level. Not sure what wine to pair with your meal? Uncertain of the best way to stock your shelves? Wavering on the perfect music to flambé by (think “Burning Down the House” by Talking Heads)? Glutton for Pleasure provides creative solutions to help readers elevate their quality of life through food, spirits and music. Paired with stories and anecdotes from Bob’s 20 years as the adventure-hunting, Guinness world record-breaking, punishment-seeking Surreal Gourmet, this book is not to be missed!
$99.00 includes a copy of Glutton for Pleasure
October 15 11 am and 7 pm
Vegetarian Indian with Chef Sunanda Banham
Tonight’s menu is all vegetarian and incredibly delicious. Chef Sunanda definitely has a way with the veg…starting with Spinach Pakora with Dates and Pineapple Chutney. Next, Chana Dal (lentils) with Toasted Coconut and Fennel followed by Fresh Zucchini with Poppy Seeds, Palak Paneer (Indian style cheese) and for dessert a refreshingly simple Mango Mousse. Bring your appetite for this one and sign up today!
$53
October 24 12 pm
Everyone Can Cook Slow Cooker Meals with Chef Eric Akis
Known for his accessible approach to cooking, Eric Akis returns to the Everyone Can Cook Series with recipes for your slow cooker! Each of those recipes has a suggested dish to create a complete meal, whether it’s for a workday or special occasion.For Eric Akis, becoming a slow cooker convert was no easy task. As a professionally trained chef and accomplished food writer, the idea of throwing everything in a pot and leaving it for 8 hours seemed like a cop-out. All it took, however, was one recipe to see the benefits of this everyday appliance. Filled with delicious slow cooked main dishes and perfect sides to go with them, Everyone Can Cook Slow Cooker Meals is the must-have accompaniment to any slow cooker.
$69 includes a copy of the new cookbook.
| HOLIDAY STORE HOURSSaturday, October 9th 9 am – 6pm Sunday, October 10th 11 am – 5 pm Monday, October 11th – closed Tuesday, October 12th 9 am – 6pm |
