One of the biggest food trends for 2017 has been the surge in use of Gochujang. Gochujang, not to be confused with Gochugaru, is an irresistible spicy yet sweet Korean paste made with chili pepper, fermented soy beans and a few other key ingredients. Where Sriracha was once king, Gochujang is taking the culinary world by storm.
You can’t go to Korea without sampling Gochujang with at least one of your meals. And, if you have the good fortune to be invited into a Korean home, you’ll definitely find Gochujang in their refrigerator. This bright red colored paste is everywhere, famously adorning bibimbap (Korean rice with vegetables and meats) or served with ssam for bulgogi (Korean BBQ Beef), or samgyeopsal (pork belly).
Although Gochujang is spicy, this deep red paste is also sweet, providing a flavor that truly encompasses the Korean palate. One of the most popular brands of Gochujang is Haechandle, which literally translates to “a field full of sunlight” in Korean. The name is very fitting as the brand harnesses the power of the sun for maturing Gochujang as well as their other fermented sauces.
Want to give Gochujang a try? Have a go at this Gochujang Glazed Salmon recipe!
Provence is located in southern France on the Mediterranean Sea, a prime location for the cultivation of unique herbs with unmatched flavor. Provence Epice combines the best of these Provence Herbs to create their own special mixture. This family-owned company is devoted to blending bold flavors that will transform every dish you make into a complete masterpiece.
What’s truly special about Provence Herbs is that each mixture has some variance, meaning no two are alike. For instance, some blends will have lavender flowers, while others may not. Each mixture features a combination of delightfully aromatic herbs reminiscent of the gorgeous fragrance you’ll smell when traveling the Provençal countryside. Provence Herbs by Provence Epice contains rosemary, basil, thyme, savory, and marjoram.
As you can imagine, this blend of herbs goes beautifully with grilled meats and vegetables. It’s also a divine addition to your favorite tomato sauces, soups, stews, and marinades. There are plenty of ways to incorporate this fresh and fragrant seasoning into the things you cook every day for the perfect blend of flavor.
With summer right around the corner, what could be better than firing up the grill and enjoying this beautiful bouquet of herbs on your favorite grilled meats? It adds just the right spectrum of savory flavors while locking in tender and juicy meat. Try this Provence Herbs Grilled Chicken recipe for an unforgettable backyard barbecue dish!
4 Large boneless, skinless chicken breasts
2 Tablespoons olive oil
1 Tablespoon Provence Herbs
2 Teaspoons fresh chopped garlic
Salt and pepper to taste
It might sound crazy, but one of the most amazing curry-infused condiments comes to us straight from Germany. In fact, Mild Curry Ketchup by Hela is the most popular spice ketchup in all of Germany. The Hela brand is made in Ahrensburg, Schleswig-Holstein, Germany, starting back in 1963. To this day Hela’s Curry Ketchup is a beloved condiment for sausages and meats.
Adding this Curry Ketchup to meat, sausages, or hot dogs is just the tip of the iceberg when it comes down to this delicious, curry-twisted ketchup. Fans of Mild Curry Ketchup use it on fries and pastas as well as in sauces, soups, and marinades of all kinds. The flavor is unmistakable and has just enough curry to add a kick without being overwhelming.
The Asian flair that Curry Ketchup adds is truly unique and can make an old standby recipe come alive. Take for instance meatloaf, or hackbraten as it is called in Germany. It’s a great weeknight dinner, but adding Mild Curry Ketchup will take it to a whole new level. Try it in this hackbraten meatloaf recipe tonight!
One of the most divine delicacies in the world is escargot. Escargot is a cooked land snail that you’ll often find in France, Portugal and Spain. It’s often considered one of the dishes that epitomizes French cooking.
Burgundy escargots from Escal are canned for your convenience, plus they are tender and simple to prepare. This trusted brand has been bringing escargots to the world since 1976. Escargots were considered sacred thanks to ancient Greek mythology involving Venus carrying them away from Mount Olympus. Escargot has always represented French cooking at its finest, much thanks to Henry II, who was said to love escargots.
Through Escal’s methodical canning procedure, flavors are sealed in for the freshest taste every time. Give this Escargot with Garlic Butter recipe a try. You can cook these with or without the shell, you decide!
3 Ounces sliced button mushrooms
3 Ounces sliced cep mushrooms
1 Cup dry white wine
1 Cup chicken broth
1 Shallot, chopped
1 Clove garlic, minced
2 Tablespoons butter
2 Teaspoon sour cream
½ Cup parsley, chopped
Salt and pepper to taste
Once upon a time, back in 1910, there was a woman by the name of Ines Rosales who began making Sweet Olive Oil Tortas completely by hand. She then sold these handmade Tortas in Seville, Spain at a train station. They were so delicious that they would disappear almost instantly when she’d arrive each day, and soon, the demand became so great that she needed help making them. These special Tortas were so delicious that they became widely known throughout all of Spain.
Fast forwarding to today, these Tortas are still hand-made following the same unique recipe from over a century ago. These Sweet Olive Oil Tortas are now made in a variety of flavors, including Original, Cinnamon, Sweet Orange as well as savory flavors like Sesame and Sea Salt and Rosemary and Thyme.
The savory flavored Tortas make a wonderful replacement for ordinary bread for a sandwich. Pair them with goat cheese and fruit spreads for a truly gourmet treat! For the sweeter flavors, nothing pairs better than coffee or tea, or you can use them as the base for a dessert. Try this quick & easy recipe out!
Sweet Tortas with Chocolate Hazelnut Spread
2 Tbsp. of your favorite Chocolate Hazelnut Spread
¼ Cup chopped hazelnuts
Gently spread the Chocolate Hazelnut Spread on an Ines Rosales Sweet Olive Oil Torta (be careful, they are delicate)! Top with chopped hazelnuts for a sweet treat! These make for great after school snacks!
Not all salt is created equal. Fleur de Sel de Camargue by Le Saunier is incredibly special. It imparts a distinctive crunchy yet light texture with a smooth and savory touch, leading to the perfect finish for any meal.
You’ll find the Camargue in South France, right on the Mediterranean Sea. Here, the conditions are ideal for the production of salt. Le Saunier has their own salt marshes where they cultivate this unique sea salt with a prime blend of sea, high temperatures, sun, and wind. These salt marshes of Le Saunier have been run by the same family for generations. The size of this operation is impressive, to say the least. The marshes are large enough in size to be comparable with the size of Paris. Tradition is scared here, the hand-harvesting methods that started it all are still being kept alive today.
Proving its worth, Fleur de Sel de Camargue adds a special dimensional element to your dishes by taking them from ordinary to extraordinary. Try it as a finishing touch for just about any meal where you’d add salt, or use it to add a bold and salty contrast to sweet desserts.
Need an idea for truly testing out the pure flavors of Fleur de Sel de Camargue? Try this for a fantastic breakfast or lunch!
Radish and Fleur de Sel de Camargue
2 Radishes, sliced
2 tsp. Unsalted butter
1 Pinch of Le Saunier Fleur de Sel de Camargue
Parmesan cheese, roughly sliced
1 Piece Crusty French bread
Famed French ecological beekeepers at Maison Peltier have been using the same eco-friendly practices since 1946. The bees that create the honey here are doted on with loving care to ensure their successful honey production. The result is 100% pure raw, unpasteurized honey that is spectacularly delicious.
Everyone is buzzing about French Lavender Honey because it is incredibly distinctive. The consistency of this honey is unique, with a naturally creamy viscosity that is thick and not runny. It has a wonderful floral fragrance and taste, which adds depths of flavor to anything it is added to.
What can you use French Lavender Honey with? The possibilities are endless! Drizzle it atop wheat toast with fresh berries for a delightful breakfast, stir it into your favorite tea for a relaxing afternoon, or use it in one of your favorite recipes instead of sugar for a natural sweetness unlike any other.
Need more ideas? Why not try out this recipe for a special twist on a classic dessert that will have your guests abuzz: French Lavender Honey Flan!
½ Cup of Maison Peltier French Lavender Honey
½ Cup sugar
3 Large eggs
1 Large egg yolk
14-oz. Sweetened condensed milk
1 Cup milk
1/4 Teaspoon kosher salt
Preheat your oven to 350°F.
Over medium heat, add sugar to a medium sized saucepan. Shake the pan gently for 3-4 minutes, or until the sugar melts and is lightly golden brown.
Mix in 3 tablespoons of the Maison Peltier French Lavender Honey, very slowly. As it begins to clump, stir until it is melted.
Remove from heat and then immediately pour this hot mixture into 6 small oven-proof dishes (6-ounce ramekins work best).
In a food processor or blender, add the eggs, the egg yolk, the condensed milk, regular milk, and the remaining French Lavender Honey. Blend until mixture is smooth.
Pour over the liquid sugar mixture in the dishes.
Place the dishes in a 13x9-inch pan and surround them in a 1-inch deep hot water bath. Loosely cover with aluminum foil.
Bake for 30 to 35 minutes. If the flan jiggles when the pan is shaken, it is ready.
Remove from the water bath and cool for 30 minutes (preferably using a wire rack).
Once cooled, cover the flan with aluminum foil. Chill flan for at least 3 hours.
When you are ready to serve, first run a knife around the edges; this will loosen the flan, making it easier to serve. Put the plate you wish to serve the flan on, on top of the ramekin. Holding both, turn over so that the flan slides out of the ramekin and onto the plate. Admire your handy work, then serve to hungry guests!
An ingredient of many names, this Chestnut creation is spreading in popularity like wildfire. Whether you call it Chestnut Spread, Chestnut Jam, or Chestnut Puree, one thing remains the same: it is delicious. When talking about Chestnut Spread, one cannot skip talking about Clement Faugier, the master innovator of this sweet, nutty treat. In the South of France, Faugier started a business that was dedicated to the Ardeche French specialty; sweet chestnuts. Made with chestnuts, sugar, and vanilla, Faugier created a Chestnut Spread that is both sweet and earthy.
This French classic has been around for over 130 years and is irresistible. Chestnut Spread can be used in a countless number of ways. You can basically incorporate it into any breakfast or dessert. The most common ways to use Chestnut Spread are on toast, pancakes, filling crepes, mixing it into yogurt or ice cream, or adding to baked goods. Try Clement Faugier Chestnut Spread Puree de Marrons in this delightful recipe for Chestnut Spread Sauce.
½ Cup Heavy Cream
1/8 Tsp. Salt
Add Clement Faugier Chestnut Spread Puree de Marrons, heavy cream, and salt to a small saucepan on medium-low heat.
Whisk the ingredients until it begins to thicken or until you reach the consistency that you desire.
Once finished, remove from heat and serve immediately.
Drizzle this Chestnut Spread Sauce over ice cream, cakes, or cupcakes!