New Products - January 2004 - March 2004

Marinara Sauce Mix - Marinara is Latin for sea. Folklore says that 'Mariner style' refers to a sauce traditionally made by women in fishing villages. When the fishermen arrived with the catch of the day, the fish was cooked in the hot and ready Marinara sauce.

Bolognese Sauce Mix - Traditional Bolognese is a thick and rich tomato meat sauce often enhanced with wine and cream.

Margherita Sauce Mix - Santa Margherita is a small town located near the Italian Riviera. Recipes have been passed down verbally from mother to daughter with the common advice to 'use a free hand with the herbs and a stingy hand with the spices.' Create a sauce with a light, fresh flavour.

Polpette Herbs - 'Polpette' is Italian for meatballs. In Italy, very small meatballs are served in soup and larger ones are simmered and served in a simple tomato sauce. VE Polpette Herbs are a one step seasoning for meatballs and meatloaf.

Arrabbiata Sauce Mix - A specialty of Italy's mid-south, this 'angry style' sauce refers to the hot peppers that give a vibrant and powerful taste. Arrabbiata is a spicy blend that is often served over penne pasta. Spicy!

Rustico Sauce Mix - Robust and assertive with a strong herbal flavour, Rustico Sauce Mix is perfect for chicken cacciatore and hearty tomato sauces with roasted Italian sausage.

4-Piece Pasta Bowl Set - Volume: 2 cups / Diameter 10.5" (26 cm) / Height 2.5" (6 cm). Set of 4.
Popular in Italy, oversized restaurant style pasta bowls with wide sloping sides are perfect for serving pasta of any kind. Bowls retain heat to keep contents warm. Durable for everyday and attractive for company. Serve soups, stews, salads and even desserts in these beautiful bowls.

Heat Resistant Silicone Spatulas
Small: Length 12" (30 cm), Head 3" x 2" (7.5 cm x 5 cm)
Medium: (Length 12" (30 cm), Head 3.5" x 2" (8.5 cm x 5 cm)
Large: Length 14" (35 cm), Head 4.5" x 2.5" (11 cm x 6 cm)
Spoon Shaped: Length 12.75" (32 cm), Head 3.5" x 2.5" (8.5 cm x 6 cm).

Heat resistant silicone spatulas custom etched with VE logo. Extra long, brushed stainless steel handles are ergonomically shaped for comfort. These silicone spatulas will not warp and they will provide years of durable, practical use. The Spoon spatula combines the functions of spooning and scraping. Ideal for temperatures up to 455° F (230° C).

Silicone Baking Cups - 2 5/8" x 1 3/8" (6.5 cm x 3.5 cm). Set of 6 black cups.
Perfect for muffins and cupcakes - no muffin pan needed - simply place on a baking sheet and bake as directed. Allow to cool, turn over to easily pop out baked item. Brush inside of cup with melted chocolate and chill to make a hard shell and fill with berries or mousse.

Pasta Pot Set - Volume 32 cups (8 L) / Diameter including handles 13" (33 cm)Max height 10" (25 cm)
Announcing VE Chef™ - a three-piece Pasta Pot set created exclusively for Epicure Selections™. This attractive pot, colander and lid set is stainless steel, making it practical, durable and easy to clean. A pasta pot is also great for cooking corn on the cob, steaming crabs, and is ideal for making big batches of soups, stews, and sauces.

Pasta Machine - Length 6" (15 cm) / Height 6" (15 cm) / Width 8" (20 cm)
Fresh homemade pasta can now be an everyday luxury with our pasta machine. Easily made with simple ingredients, this pasta cooks in a few short minutes. Enjoy convenience, old world charm and delicious fresh pasta from your own kitchen.

Silicone Non-stick Baking Mat - 16.5" x 11.5" (42 cm x 29 cm). Oven safe up to 450°F (230°C).
Silicone baking mats promote even distribution of heat to help prevent scorching and over-browning on bottom of baked goods. Can be reused hundreds of times and fits Epicure baking sheets perfectly. Silicone will not absorb or transfer flavours or odours.

Potato Pancakes
Serves 4

¾ cup (180 ml) finely mashed potatoes, cooled
¾ cup (180 ml) all-purpose flour
2 tsp (10 ml) VE Baking Powder
1 egg, beaten
½ cup (125 ml) milk
2 Tbsp (30 ml) corn syrup
½ tsp (2.5 ml) VE Ground Nutmeg
VE Sea Salt, to taste
1 Tbsp (15 ml) butter

1. Break up any lumps in the mashed potatoes and combine all ingredients, except butter, in a large bowl. Do not over mix.
2. Heat an Excalibur® coated frying pan to medium. Melt butter, pour in batter and cook pancakes until golden brown on both sides.
3. Serve pancakes for dessert with a sprinkling of VE Maple Spice Fruit Dip Mix and fresh or canned fruit.

Per serving: Calories 210, Fat 4.5 g (Saturated 2.5 g, Trans 0.1 g), Cholesterol 10 mg, Sodium 390 mg, Carbohydrates 36 g (Fibre 1 g, Sugars 8 g), Protein 6 g.

Irish Beef & Barley Stew
Serves 4

1 Tbsp (15 ml) vegetable oil
1 lb (450 g) diced stewing beef
1 - 2 tsp (5-10 ml) VE Roasted Garlic
1 - 2 Tbsp (15-30 ml) VE Minced Onion
2 large carrots, roughly chopped
6 cups (1.5 L) low sodium beef or vegetable stock
½ lb (225 g) small potatoes, quartered
1/3 cup (80 ml) quick cooking barley
1 - 2 Tbsp (15-30 ml) VE Fines Herbes
VE Sea Salt & Pepper, to taste

1. Heat a large pot to medium; add vegetable oil and brown stewing beef on all sides. Stir in VE Roasted Garlic, VE Minced Onion and carrots, cooking until aromatic.
2. Add beef or vegetable stock, potatoes and barley. Bring to a gentle simmer, cover and cook for 15 - 20 minutes, or until potatoes are tender. Before serving, sprinkle with VE Fines Herbes and season with VE Sea Salt and VE Pepper.

Per serving: Calories 430, Fat 17 g (Saturated 6 g, Trans 0.4 g), Cholesterol 60 mg, Sodium 280 mg, Carbohydrates 36 g (Fibre 6 g, Sugars 4 g), Protein 34 g.

Spring Coleslaw
Serves 4
Cabbage is full of nutrients and has anticancer properties.

1 ½ cups (375 ml) thinly sliced green cabbage or prepared coleslaw mix
2 large carrots, grated
2 ribs of celery, finely diced
1 green apple, cored and diced
Optional - ½ cup (125 ml) sunflower seeds
½ cup (125 ml) prepared VE Poppy Seed Dressing

1. Combine first five ingredients in a large bowl.
2. Immediately toss with prepared VE Poppy Seed Dressing. Allow to sit for at least 15 minutes before serving.

Per serving: Calories 220, Fat 18 g (Saturated 2.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 85 mg, Carbohydrates 17 g (Fibre 3 g, Sugars 12 g), Protein 1 g.

Roasted Red Pepper & Tomato Soup
Serves 4 to 6

1 - 14 oz (398 ml) can crushed tomatoes
4 cups (1 L) chicken stock
2 Tbsp (30 ml) VE Roasted Red Pepper Dip Mix
VE Sea Salt & VE Pepper, to taste

1. Whisk crushed tomatoes, chicken stock and VE Roasted Red Pepper Dip Mix in multi-pot.
2. Bring to a simmer for 5 minutes.
3. Season to taste with VE Sea Salt and VE Pepper.

Serve immediately.Serving tip: Top with grated Parmesan cheese, a dollop of prepared VE Pesto or Garlic Croutons.

Italian Bean Pasta Soup
Serves 4 to 6

2 cups (500 ml) tomato sauce
4 cups (1 L) chicken, beef or vegetable stock
1 Tbsp (15 ml) VE Verde Vinaigrette
1 - 19 oz (540 ml) can white beans, drained and rinsed
½ cup (125 ml) elbow macaroni
VE Sea Salt & VE Pepper, to tasteParmesan cheese, freshly grated

1. Combine first 5 ingredients in 12-cup multi pot and bring to a boil. Reduce heat, cover and simmer slowly for 20 minutes, stirring frequently.
2. Season to taste with VE Sea Salt and VE Pepper. Serve in pasta bowls and top with grated Parmesan

Pork Chops with Red Pepper Jelly Glaze
Serves 4

1 lb (450 g) fast fry pork chops
VE Sea Salt & VE Black Pepper, to taste
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) vegetable oil
2 Tbsp (30 ml) finely chopped shallots (or onions)
¾ cup (180 ml) chicken stock
1 Tbsp (15 ml) VE Balsamic Vinegar
2 Tbsp (30 ml) VE Red Pepper Jelly
2 tsp (10 ml) VE Herbes Provençales

1. Lightly sprinkle pork chops with VE Sea Salt and VE Black Pepper.
2. In a large Excalibur® coated frying pan, heat butter and oil over medium high heat.
3. Add pork chops and sauté until just a hint of pink remains inside, turning once. Transfer to plate and keep warm.
4. Drain off all but 1 Tbsp (15 ml) fat from frying pan. Reduce to medium heat and add shallots, sautéing for about 30 seconds. Add chicken stock and bring to a boil, stirring and scraping browned bits from bottom of pan.
5. Boil for 3 - 5 minutes, or until liquid is reduced to about ½ cup (125ml), stirring occasionally. Stir in VE Balsamic Vinegar, VE Red Pepper Jelly and VE Herbes Provençales.
6. Return chops with any accumulated juices to frying pan and heat through, about 1 minute.

Season to taste with VE Sea Salt and VE Black Pepper.

Angel Hair Pasta with Pesto & Lemon
Serves 4

½ lb (225 g) angel hair pasta
¼ cup (60 ml) prepared VE Pesto
2 Tbsp (30 ml) olive oil Zest, finely chopped
juice of 1 lemon
VE Sea Salt & VE Pepper, to taste
¼ cup (60 ml) grated Parmesan cheese

1. Cook pasta according to package directions.
2. In bowl, whisk together prepared VE Pesto, olive oil, zest and lemon juice.
3. Drain pasta and add to bowl, tossing to coat. Season to taste with VE Sea Salt and VE Pepper.
4. Serve in individual VE Pasta Bowls and top with grated Parmesan cheese.

Herb & Garlic Cheddar Biscuits
Serves 4 to 6

2 cups (500 ml) all-purpose flour
4 tsp (20 ml) VE Baking Powder
2 Tbsp (30 ml) VE Herb & Garlic Dip Mix
½ tsp (2.5 ml) VE Herbed Garlic Sea Salt
¼ cup (60 ml) cold butter
2/3 cup (160 ml) milk
1 cup (250 ml) grated Cheddar cheese

1. Preheat oven to 450° F (230° C).
2. Mix together flour, VE Baking Powder, VE Herb & Garlic Dip Mix and VE Herb & Garlic Sea Salt.
3. Using a pastry blender combine butter with dry mixture until butter pieces are the size of small peas. Add milk and stir to fully incorporate before folding in grated Cheddar cheese.
4. Turn dough out onto a clean floured surface and gently knead 6 - 8 times. Pat dough out to a thickness of about ½" (1 cm) and cut to desired shape. Place biscuits onto a parchment-lined baking sheet and bake for about 30 minutes, or until lightly browned.

COLA ROAST

1 small frozen roast (1.5-3 lb beef round tip) I use a pork roast or what ever I have on hand
2 tbsp. VE French Onion Dip or 3 Onion Dip
1 small can of mushrooms, undrained
1 can cola (diet or regular, brand name or generic)
Salt and pepper.

Place roast in slow cooker, sprinkle with salt and pepper. Mix cola and onion soup mix till dissolved. Pour over roast and add mushrooms. Cook on low for 6-8 hours. You can mix in a jar of beef gravy or gravy mix into gravy to thicken, after you remove the roast.