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Instructions For Using Quince Express Products
Quince Express products are labelled with a simple dot system to support easy-to-prepare meals.
- Blue - heat & serve, fully cooked
- Yellow - seared & seasoned, finish cooking
- Red - marinated, but not cooked
- Green - raw, eat as is
To heat in oven and the microwave you need to remove the contents from the bag.
Braised Meats (lamb shank, short ribs, osso bucco, coq au vin, etc.)
Pairing suggestions: will go well with garlic mashed potatoes, cous cous, polenta, risotto, ratatouille, roasted vegetables, potato gratin & roasted potatoes.
Instructions: To warm, place contents in a sauce pot in oven (350F for 15 minutes approx.) or on a stove top and simmer until hot. Can also reheat in microwave. Take to Whistler! Can be frozen for future use. If heating from frozen, run some water over bag so the content can be removed. If it is in a solid block, place in a sauce pan with a small amount of water ie: 30 ml and then heat gently as to not scotch the bottom
Our marinated meats (beef tenderloin, flank steak, etc.)
Pairing Suggestions: will go well with garlic mashed potatoes, risotto, polenta, roasted vegetables, potato gratin & roasted potatoes. All of our demi and cream based sauces would work beautifully with all meats.
Instructions: Various methods of cooking include grilling, broiling or searing meat in a hot pan on the stove top and finish in the oven at 350F until desired doneness. Salt is one of the secrets, use enough!
Our seared meats (organic chicken, etc.) have been seasoned and seared for desired appearance and taste.
Instructions: To finish, cook in oven 350F until desired doneness, approx 15-20 minutes.
Duck breast - marinated but not seared, this one requires a bit of attention.
Instructions: Season and place skin side down on a warm pan. Keep heat low and render fat until the skin is crispy and most of the fat under the skin is gone, approx. 15 min. Turn off the heat and flip the duck breast over and roll around to touch all points of the flesh. Do this for only 2-3 minutes, then remove from pan and let rest 10 minutes before slicing.
Our confit meats (duck and quail legs) can be served by warming in the microwave and shredding on top of salad.
Pairing suggestions: They can also be served as a main course accompanied by du puy lentils, risotto, potato gratin, roasted vegetables & potatoes.
Instructions: Warm in microwave or in oven, 350F for 8 minutes approx. For a different effect, the skin can be crisped by placing under the broiler or searing in a hot pan and heated through in the oven.
Our fish
Pairing suggestions: will go well with vegetables, ratatouille, potatoes, cous cous & polenta. The red wine and peppercorn sauce work nicely with the marinated tuna steaks.
Instructions: Marinated fish such as the Albacore Tuna can be BBQ or seared at high heat on the stove top.To best way to cook the crab cakes is to heat a pan to med heat and add a small amount of oil, heat and then place the carab cake in and lightly brown one side, flip over and place in the oven at 375F until hot in the center approx 20 minutes.
For the Mini Crab Cakes heat in the oven from frozen at 375F until hot in the center, approx 15-20 minutes. These have already been deep fried and therefore do not require any browning.
Our summer line of "Ready for BBQ" products can be placed straight on the grill.
Pasta - Butternut Ravioli - keep frozen until use.
Instructions: Place in salted boiling water directly from freezer until soft, approx 3-4 minutes. Serve with brown butter walnut sage sauce. Goat Cheese or Ricotta Cannelloni - (again, take directly from freezer) heat in oven in roasted garlic tomato sauce at 350F until bubbling.
Our sauces (demi-glace, peppercorn, red wine, chicken pomegranate & red curry coconut, etc.)
Pairing suggestions: work well with red meats, poultry & grilled items. Demi glace is the perfect base for pan sauces. Sear steak at medium high, remove and deglaze pan with red wine, add demi glace and reduce to sauce consistency. Finish with a knob of cold butter and voilà, the perfect sauce! Our roasted garlic tomato sauce is a great base for pasta sauce. Heat sauces in the microwave or heat in a sauce pot on stove. Can be frozen for future use.
Our starches (steamed potatoes, cous cous, garlic mashed potato, potato gratin, risotto, polenta, etc.)
Pairing suggestions: work well with our various meats and vegetarian options.
Instructions: Cous cous can be heated in the oven or in the microwave. Mashed potatoes and steamed potatoes are best reheated in the microwave or on the stove top. Warm potato gratin in 350F oven for 10-15 minutes. The risotto needs further cooking: add ½ cup water and cook at low heat on the stove top for 5 minutes or until the desired consistency. Our dill & smoked trout potato salad make a wonderful accompaniment to any of our BBQ products.
Vegetarian options: these include vegetarian antipasto, soups (please check ingredients), ratatouille, marinated vegetables for grilling, mélange of spring vegetables, raspberry glazed beets, summer vegetable succotash, etc.
Our soups (beet, curried fish, ginger carrot, cucumber buttermilk, roasted red pepper, spicy tomato, watercress, etc.)
Instructions: can be simmered in a pot or heated in a container in the mircowave. Can be frozen for future use.
Our high quality veal stock can be used as a base for sauces, braising and various soups. Our chicken stock is a perfect foundation for soup making, braising, vegetable and starch cookery.
Our supreme quality vinaigrettes (truffled sherry, hazelnut, creamy walnut, reduced balsamic and olive oil, Martin Pouret Raspberry and Le Blanc olive oil, etc.) are perfect with salads, vegetables and potatoes. Specifically, the truffled sherry vinaigrette is beautiful with the beef tenderloin carpaccio. Clip and scale your greens and herbs from Quince’s herb garden.
Our hors d’oeuvre:
- dungeness crab samosa - deep fry
- beef carpaccio - serve as is with truffled sherry or raspberry vinaigrette
- smoked albacore tuna (cured and cold smoked) - serve as is with shaved fennel or another salad
- hamachi tuna - perfect for sashimi with the hamachi dipping sauce
- marinated scallop skewers - season and finish under the broiler or on grill suggested sauce - chipotle aioli
- sliced roasted duck breast - serve cold with bitter green salad, suggested sauces - hazelnut vinaigrette, currant and pine nut compote, poached mandarins or kumquats
- tandoori chicken drumettes - finish the cooking under broiler or grill and toss with butter and lime juice
- seared ahi tuna - slice and serve as is with greens or nicoise salad suggested sauce - raspberry or grainy mustard dijon vinaigrette
- marinated artichokes - perfect as an antipasto, try with goat cheese
- prawns (cooked) in nouc cham - perfect as is
- vegetarian antipasto - serve cold or warm as a vegetable, or with pasta
Our desserts (mousses, crème caramel, pot de crème, single malt scotch dark chocolate pudding, poached pears, compotes, etc.)
Pairing suggestions: work well together and also with our dessert sauces (brandied caramel sauce, crème anglaise, coulis, etc.).
Instructions: Just cut the top of the piping bag and pipe out mousses into a glass or bowl, warm the poached pears in microwave or serve cold.
Passion fruit soufflé
Instructions: can be baked in a preheated oven 375F direct from the freezer. Bake approx. 15-20 minutes, soufflé should rise and remain risen for at least 5 minutes before pulling from the oven.
Our pastry doughs (pate brisée, pate sucrée)
Instructions: can be rolled out to fit a pie shell or to fit smaller tart forms. Blind bake pate brisée with pie weights in 375F oven for 10-15 minutes approx. until lightly browned. Remove from oven and add desired filling. Only par-bake the shells if they are to be baked further with the filling (ie, pumpkin or apple pie). Fully bake the shells if they are to be used for custard (lemon curd) and fruit. Commonly, pate sucrée does not need to be blind baked.
We also sell frangipane paste.
Instructions: To use this paste, thaw it in the refrigerator and spread a layer (1/2 - 1" thick) on a par-baked tart shell. Add desired fruit (peaches, apples, etc.) and bake another 8-15 minutes approx. in a 350F oven until paste has risen and become golden.
Croissant & Pain Au Chocolat
Instructions: - pull from freezer and place on parchment lined tray and proof at room temperature until almost double in size. In a coolish environment this may take 1.5 - 2 hours but in a hot environment it may take only 60 minutes. When ready top bake, brush some beaten egg on the outside carefully as to not deflate the croissant. Bake in a preheated oven at 400F for approx. 15 -20 minutes or until golden brown. An alternative method is to place croissants on a sheet pan lined with parchment and leave in fridge overnight. Pull out in the morning and bring to room temperature, anywhere from 15 minutes to 1 hour depending on winter/summer temperature.
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