The Savvy Gourmet

A new Recipe from Cook is Good: Cream of Parsnips with White Truffle Olive Oil

Parsnips and potatoes seem unexciting to you?

This cream of parsnips with white truffle olive oil recipe  from Cook is Good will show you how to give them some sizzle!

A new Recipe from Cook is Good: April Snow

Made with Labrador tea jelly. A shortcake with a lot of character! Simply delicious!

Indigenous peoples used more than 1,000 plant species. Labrador tea (Ledum groelandicum) is one of them. It contains a surprising mixture of aromas: resin, peppermint, tarragon and grapefruit.

These flavours are now available with Labrador tea jelly and this recipe from Cook is Good.

Ari’s comments: This April Snow dessert is different from the traditional shortcake. Exotic and mouth-watering!

New products: Tahitian Vanilla Extract from Nielsen-Massey Vanillas

Tahitian pure vanilla extract is made by transferring the flavour and aromas of vanilla beans into  neutral flavoured alcohol.

Tahtian vanilla is the only vanilla species that does not open at maturity, unlike other vanilla species that "explode" when mature.

Producers can therefore gather ripened, fleshy beans at their peak of taste and aroma. Other beans of vanilla species must be picked before they mature, thereby depriving them of optimal aromatic intensity.

Tahitian vanilla (Vanilla tahitensis) beans are known for a flavour profile that is aromatic and fruity, with a tinge of cherry and aniseed.

Ari’s comments: One of the finest vanillas in the world (and the most expensive), This vanilla is favoured by pastry chefs. Tahitian vanilla goes especially well with fruit-based products such as fruit yogurt and sorbet.

A new Recipe from Cook is Good: Veal Cutlets with Balsam Fir Jelly

Balsam fir jelly has powerful aromas.

The combination of red wine reduction and yoghurt sauce results in a very harmonious bouquet to accompany a fine meat dish.

Ari’s comments: Add a new and exotic touch to your table by using balsam fir jelly with this recipe.