Shrimp in Garlic Sauce

Please Note:  This is a Wildtree recipe - cook using your Demarle At Home stainless steel pans.

Order your Wildtree ingredients at:  www.MyWildTree.com/HeatherWang

Order your Demarle At Home Pans at: www.MyDemarleAtHome.com/Heather

Shrimp in Garlic Sauce Provided by Wildtree from Warwick, RI SERVINGS: 8 INGREDIENTS:   2 tablespoons Wildtree Roasted Garlic Grapeseed Oil 2 tablespoons Wildtree Garlic Galore 1 pound large shrimp, peeled and deveined 1 lemon, juiced (about 2 tablespoons of juice) 2 tablespoons white wine 8 ounce ciabatta loaf, cut into 8 slices	Print Recipe Return
PREPARATION: In a medium nonstick skillet, heat the Grapeseed Oil over medium high heat. Add the Garlic Galore and  sauté for 30 seconds. Add the shrimp, lemon juice, and white wine to the pan and cook until shrimp is cooked through, about 4 minutes. Serve with sliced bread. Calories 180; Fat 5 g; Saturated Fat .5 g; Carbohydrate 18 g; Fiber 1 g; Protein 15 g; Cholesterol 85 mg; Sodium 300 mg

Almond Roca

1lb. butter
2T. water
2c. sugar
½ tsp. salt (if using unsalted butter)
2c. chopped almonds, divided
10oz. chocolate chips

Set Flexipat or Silpat on PBS, then on a cooling rack. Melt butter in heavy pan on medium-
high heat. Add water, sugar, and salt. Cook until bubbly. Add 1c. almonds. Cook and stir
to hard crack stage (300ºF), about 20 minutes. Remove from heat, pour into Flexipat.
Cool 3-4 minutes, sprinkle with half of the chocolate chips, spread when melted. Top
with almonds. Turn out onto Roulpat, chocolate side down. Top with more chocolate, then
almonds. Cool completely or place in fridge for a few minutes. Break into pieces. Enjoy!

It's time for chocolate!

This is an assortment of:

Tartlets with Strawberries and Ganache (made in the Mini Tartlet Tray)

Maraschino Cherry Chocolates (made in the Petit Four Tray)

Brownie Bites (made in the Mini Square Savarin Tray)

Chocolate Hearts (made in the Mini Heart Tray)

These are the Maraschino Cherry Chocolates.

Our stainless cookware is perfect for melting chocolate!  No need for a double boiler!

This Cookbook not only features MY FAMILY, but it also has great ideas for making chocolate creations! With COLOR PHOTOS!

Four-Leaf Clover Rice Krispies

Submitted by Demarle at Home Senior Manager, Kim Wahler

INGREDIENTS:
3 tablespoons butter
4 cups mini marshmallows or one 10 ounce bag regular marshmallows
6 cups Rice Krispies
Green food coloring

TOOLS:
Magnetic Measuring Trio (GRP00001)
Demarle Difference Medium Sauce Pan (DD901020)
Flexipan® Flower Mold (FM000426)

Melt butter in Sauce Pan. Add marshmallows and stir until completely melted. Add
a few drops of green food color. Stir until well blended. Add Rice Krispies and stir
until well coated. Pour into Flower Mold and using buttered hands, press into Mold.
Let cool completely and unmold onto plate. Cut out little sections of the rice treats
between each heart shape leaf. Use those sections to shape the stem.

Sweet Potato Minestrone Soup

Click Here for Photo and Recipe

Bruschetta in the Omelete Pan

Quick!  There are only a couple of days left to get this Stainless Pan for FREE!

Purchase the Large Flared Saute Pan with Lid ($144.95) and get the Omelete Pan for FREE!  Ends: Jan. 31st!

RECIPE:

1 French Baguette

2 Tbsp. Olive Oil

2 Large Tomatoes (diced)

1/2 onion (diced)

2 cloves of garlic (diced and/or sliced)

2 Tbsp. Medit. Balsamic Vinegar

4 Tbsp. Olive Oil

1 tsp. Bolivian Rose Sea Salt

1 Tbsp. Italian blend herbs AND/OR dried cilantro

Brown baguette (on both sides) in oil in the stainless pan on medium heat.  Combine remaining ingredients and put a spoonful on top of browned baguette.  Enjoy!

Homemade Mac & Cheese

I love giving my kids fresh, wholesome ingredients.  That's why when my kids request mac & cheese, they know it's going to have a protein and veggie in it!  They gobble this up so fast, but I've made sure that the quantity below ensures I have some leftovers . . .

This recipe is made in the Large Flared Saute Pan, which many of you have purchased this month with the January special:

Quick!  There are only a couple of days left to get the Omelet Pan for FREE!

Purchase the Large Flared Saute Pan with Lid ($144.95) and get the Omelete Pan for FREE!  Ends: Jan. 31st!

Ingredients:

2 cups dry elbow macaroni

4 cups water

1/4 cup butter

1 cup milk (I usually use whole milk)

2 cups spinach or peas or any other veggie your kids like

1 can tuna (7 oz) or canned chicken, etc. (drained)

2 cups shredded cheese of choice

Boil macaroni and drain by using the lid of the pan (no need to dirty a strainer!  we're moms - who needs another dish to clean!)  Add butter to hot noodles - stir to melt.  On low temp (remember, our stainless conducts heat very efficiently, so don't turn it up too hot!) add milk, stir, add veggie, stir, add tuna/meat, stir, add cheese and stir to melt 

- it's almost as easy as the boxed kind and it's definitely MORE DELICIOUS and HEALTHY!

Spicy Asian Soup

Ingredients:
Medium Onion
Chicken Stock
Salt
Bragg's Amino Acids
Cilantro
Jumbo Shrimp (thawed)
Cayenne Pepper


Saute onions with Bragg's Amino Acid (about 2 Tbsp.) for about 3 minutes.  Add 1 can of soup stock and 1 cup of water.  Bring to a boil.  Salt and add Cayenne Pepper to taste.   If using cooked shrimp, add only after turning off the heat.  If using raw shrimp, add to pot and boil for another 3 to 5 minutes until shrimp is cooked.  Add cilantro last.

Sweet Apple Meatloaf / Meatballs - Gluten-Free (Celiac Friendly)

This recipe was created by Sarah Kingsborough, Demarle At Home Representative. She writes: Apples and other fruits are a great compliment for wild game such as venison and Elk. This recipe is modified for people with specific allergies: no wheat, no dairy, no egg.

Ingredients:
1 1/2 lbs. Ground Meat (venison, elk, beef, turkey)
1/4 cup finely diced onion
1/2 apple chopped in small bits
1/2 cup oats
2 Tbsp. fresh mint leaves, chopped (2 tsp. dried)
1/4 cup pure cane syrup
1/4 cup water
dash salt

Glaze:
1/2 cup applesauce
1/4 cup pure cane syrup
1 1/2 tsp. corn starch
1 1/2 tsp. lemon juice

8 Servings

Preheat oven to 350 degrees. Combine all ingredients in Stainless Mixing Bowl and mix well with hands or spatula.

For Meatloaf, place Fluted Loaf Mold on Perforated Baking Sheet and fill with meat mixture and place in oven. Bake for 45-60 minutes until meat thermometer reads 170 degrees or desired temp. Drain juices and invert meatloaf onto serving dish.

For Glaze, combine applesauce, sugar cane syrup, and cornstarch in Demarle Difference Petite Saucepan. Cook, stirring until mixture thickens and boils. Remove from heat, stir in lemon juice. Pour glaze over meatloaf and serve.

For Meatballs, form 1" balls with meat mixture and place on Flexipat or other mold (there will be juice). Bake for 25-35 minutes until meat thermometer reads 170 degrees or desired temp. Transfer meatballs to serving dish and pour glaze to serve.

Demarle Products used to prepare or serve:
Santoku Knife
Magnetic Measuring Trio
Fluted Loaf Mold
Demarle Difference Stainless
Cake Server Knife
Stainless Mixing Bowl
Perforated Baking Sheet
Flexipat
Spatula
Polyamide Spatula
Cooling Rack

Roasted Asparagus with Hollandaise Sauce

For Asparagus:
1 bunch of asparagus
olive oil
sea salt

Place washed/dried asparagus in Flexipan Mold or Flexipan Tray of choice - for a side dish, I love using the Oval Mold, but for larger portions, I love using the Flexipat. Drizzle with olive oil and toss. Sprinkle with crushed sea salt and roast at 350 for approx. 10 min.

*Fresh sea salt is great crushed in our Mortar & Pestle!

For Hollandaise Sauce:
4 egg yolks
3 Tbsp. freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
pinch cayenne
pinch salt

Vigorously whisk the egg yolks and lemon juice together in our Demarle Difference Stainless Steel Petite Saucepan until the mixture is thickened and doubled in volume. Place the saucepan over low heat and continue to whisk rapidly. Be careful to not let the eggs get too hot, or you'll have scrambled eggs! Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat and whisk in cayenne and salt to taste. Set in a warm place until ready to use. If the sauce gets too thick, whisk in a few drops of water before serving.

*Please note that if you are not using our Demarle Difference Stainless line, then you will need to use a double boiler!

Dark Chocolate Cheesecake

CRUST:
1 1/2 cups graham cracker crumbs (1 package - crushed)
1 Tbsp. Cocoa
1 Tbsp. Sugar
1 cup salted butter, melted

FILLING:
1 1/4 Cups Semi-Sweet Chocolate Chips
4 (8 oz) packages cream cheese, room temperature
1 1/2 cups sugar
1/4 cup unsweetened cocoa powder
4 large eggs

TOPPING (Chocolate Ganache):
1/2 cup heavy whipping cream
1 cup semi-sweet chocolate chips

GARNISH:
1/4 cup shaved chocolate

(Pictured with Raspberry topping above.)

For Crust:
Mix all crust ingredients. Place Flexipan Mold of choice on Perforated Baking Sheet and press crumbs into all corners and evenly on the bottom of the pan. Set aside.

For Filling:
Use Demarle Difference Petite Sauce Pan to melt chocolate chips at a low temp until smooth. Set aside. Blend cream cheese, sugar, and cocoa powder in mixer until smooth. Blend in eggs 1 at a time. Mix in chocolate. Pour filling over crust; smooth top. Bake at 350 until center is set and appears a little dry - approx. 1 hour. Cool 15 minutes on counter. Chill overnight. Peel down the side of the Flexipan to transfer to a serving dish. (no need for a bath!)

For Ganache Topping:
Bring cream to a full boil in our Demarle Difference Petite Sauce Pan (no need to stir) and remove from heat. Pour in chips and pause for three seconds; then Whisk together until it is a smooth sauce. Let cool until warm, but still pourable. Pour and smooth on top of cake. Add garnish.

Bon Appetit!