Friday, October 7, 2011

October 2011 Store Newsletter

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October 2011 [image]

::: what's in our fresh fridge today? -turkey dinner casserole with cranberry stuffing topping $9.98 sm; $19.98 med
-lots of fresh quiches (4 varieties)
-butternut squash, apple and ginger soup $9.98 per L
-bacon, apple, cheddar and caramelized onion quesadilla $9.98 each
-chicken, cheddar and salsa quesadilla $9.98 each
-tons of ready-to-bake scones $8.98 each or 3 packages for $25.00
-lots of fresh loaves - pumpkin, carrot or banana bread $9.98 each
::: recipe-of-the-month
Spanish style chickpea soup with sherry
This recipe comes from Chef Lynda Young, a former chef at Dana Shortt Gourmet. This was a popular soup that we featured on our menu several years ago.
It's a warm and comforting meal, perfect for this time of year (and perhaps for next week, after a filling turkey dinner....and leftovers!)
*note* recipe can be halved
4 cans chickpeas, drained and rinsed
3/4 cup olive oil, I use the Australian picual that we sell in the shop
4 yellow onions, peeled and finely diced
4 medium carrots, peeled and diced
4 ribs celery, diced
4 cloves garlic, minced
4 litres chicken or vegetable stock
2 tablespoons fresh thyme, chopped
1 cup heavy, 35% cream
1/2 cup sherry vinegar
salt and pepper to taste

1. Heat 2 tbsp of the olive oil in a large pot over medium-high heat. Add the onions, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and start to lightly brown, about 10 - 15 minutes. Add the garlic and cook for a minute or so, stirring. 2. Add the chickpeas, stock and half of the thyme. Season well with salt and pepper.
3. Bring to a boil, reduce the heat to a bare simmer, and cook for approximately 30 minutes. Remove the soup from heat and add remaining olive oil.

4. Using an immersion blender, puree the soup. Stir in the cream, vinegar and the remaining chopped thyme. Taste for salt, pepper and vinegar. Adjust if necessary.

::: thanksgiving features Our store is stocked with gourmet goodies to make your thanksgiving weekend even more delicious!
Try our new "thanksgiving dinner casserole" (tender pieces of boneless, skinless turkey breast with assorted root vegetables in a light cream-herb sauce, topped with cranberry stuffing). This was so popular last Christmas that we will now be offering this dish from now until Christmas day (fresh & frozen).
We make thanksgiving dinner easy! If you're too tired or running out of time to make everything, consider picking up some of our side dishes to ease the pressure:
-mashed rutabaga $5.98
-scalloped potatoes $5.98 sm, $11.98 lrg
-sweet potatoes $11.98 lrg
-assorted salad dressings $4.98 and up
-assorted soups $8.98 and up
-cheese & herb scones $8.98
-baking (see below)
We didn't forget the sweets! Nibble on our new pumpkin loaf, pumpkin-pie shorTTbread cookies, decorated cupcakes and dessert squares.
We also have plenty of fall & halloween candies and chocolates available, such as foil wrapped pumpkins, chocolate leaves, assorted fall chocolate suckers, and more.
::: october's special of the month
$13.98 for TWO, ready-to-bake wood fired pizza's, all month long. And that price is including tax! (regular price is $15.98 for two).
We offer the following 8 varieties:
Four cheese - parmesan, mozzarella, goat, blue & marinated tomato
Double smoked fun guy - bacon, portobello and cremini mushrooms, spinach & parmesan
Tsunami - hot sausage, provolone, roasted garlic & caramelized onion
Sweet & Spicy - sopressata salami, caramelized onion & goat cheese
Pepperoni - the best ever!
Queen - marinated tomatoes, fresh mozzarella & pesto
Beauty - olives, roasted red peppers, roasted garlic, asiago & mozzarella
Nutty Pie - nutella & banana (dessert pizza)
::: relish cooking studio class
I'm teaching a class at the newly-opened "Relish Cooking Studio" on Thursday, October 20th, 2011.
The "cookbook club" class is called "barefoot in the kitchen" because I'm featuring several recipes from Ina Garten's wonderful "Barefoot Contessa" series cookbooks.
The class costs $75.00 and additional details can be found online at:

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