March 2015 newsletter


March 2015 newsletter
Savour newsletter
March Newsletter
Spring is almost here and that
means new products at Savour!
New kitchenware is arriving daily.
Fresh produce in the stores inspires
fabulous menus.
New Products
A variety of new and returning Lekue
products are here. Mini silicone muffin and
brownie baking pans and chocolate lava cake
molds make baking better and cleanup
effortless. Back again are the sushi mat and
citrus sprayer. Lekue is a Spanish based
company and they use high quality platinum
Store Hours
Tues - Sat
10 - 5pm
11 - 5pm
Le Creuset introduces non stick
bakeware! They offer a wide range of
specialty and classic pans. Made with heavy
gauge carbon steel, it was developed
specifically to withstand higher
temperatures and high sugar content
cooking. It also has a limited lifetime
20 % off all in stock Le
Have you seen the new
New stylish serving ware for parties or picnics
is now here. From Design Home & Gift, this
beautiful melamine line is not to be thrown
Easter is only 20ish days
away! Check out these
fabulous baskets, dishes
and charming
accoutrement for your
holiday weekend!
Whittard of Chelsea
teapot and mugs feature
original illustrations from
Lewis Carroll's Alice's
Adventures in Wonderland.
Fine bone china made at The
Potteries in Stoke-on-Trent.
specialty food
Black Garlic is soft and chewy with the
carmelized sweetness and tang of tamarind
or balsamic and a subtle garlic flavour. It has
been roasted at very low temperatures over a
period of 23 days. It is delicious in a
compound butter under the skin of roast
chicken, in aioli, or to give a richness to beef
stew. Its subtlety also pairs well with
Urban Accents spice blends are diverse and
fabuous! Back again is the Sonoma Pepper
Blend. New are the Kodiak Salmon Rub and
the Rio Grande Chili Blend. Barbecue season
is here (early!) but here. Stock up on a
variety for the grilling season.
Belazu infused olive oils are perfect for
salads, dipping and grilling. Garlic or Chili
Peppers? Take your pick!
Quinoa and Fennel Salad
from Plenty More by Yotam Ottolenghi
5 Tbsp olive oil
3 lg fennel bulbs, trimmed & thinly sliced
1 Tbsp superfine sugar
3 Tbsp cider vinegar
scant 1 cup quinoa
2 1/2 c fresh or frozen shelled fava beans,
blanched and skins removed
1 green chile, seeded and finely chopped
1 1/2 tsp ground cumin
scant 1 c mint leaves, chopped
1 1/2 c cilantro leaves, chopped
1 1/2c dill leaves, chopped
4 1/2 Tbsp dried currants
3 limes
salt and black pepper
Pour 3 Tbsp of the olive oil into a large sauce
pan, place over high heat, add the fennel,
and sear for 5 mins, stirring once, to get
some colour. Turn down the heat to medium
and cook for another 10 mins, stirring
occasionally until the fennel is completely soft
and golden. Add the sugar, vinegar and 3/4
tsp salt and cook for another 2 mins. Remove
from the heat and set aside.
Pour the quinoa into a pot of boiling water
and cook for 9 mins. Drain into a fine sieve
and refresh under cold water. Shake well to
dry and then add to the fennel along with the
fava beans, chile, cumin, herbs, currants, 1/2
tsp salt and a good grind of black pepper. Stir
gently and set aside.
Using a small, sharp serrated knife, slice off
the top and tail of each lime. Cut down the
sides of each lime, following its natural line,
to remove the skin and white pith. Over a
small bowl, remove the segments from the
limes by slicing between the membranes.
Squeeze out any remaining juice from the
membranes over the segments and discard
the rest. Cut each segment into thirds and
add them, along with the juice and the
remaining 2 Tbsp olive oil to the salad. Give
everything a final stir and serve.
Find Us
1331 - 9th Ave SE
Calgary, AB T2G 0T2
Tues-Sat 10am-5pm
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