Cook’s Pantry – A New Line of Vegetables, Fruit Spreads, Sauces, and Condiments – Targets Evolving Food Trends.

Ventura, CA – November 30th, 2017- Katalina Holding Company has launched its newest line of shelf-stable vegetables, fruit spreads, sauces, and condiments: Cook’s Pantry.

Cook’s Pantry products are made with simple ingredients and made in small batches, harvested by farmers from all over the world.

 Included in the line are products like whole grain mustard from Dijon, spicy harissa and grilled artichokes from Tunisia and fruit spreads from Corsica.

 Cook’s Pantry was created because authenticity is of the utmost importance to the team behind Katalina Holding Co. Cook’s Pantry products are pantry staples you can trust, and are organic, kosher, and allergy-friendly whenever possible.

“The opportunity to combine my two greatest passions-cooking and travel-has been a dream come true,” says Cook’s Pantry President, Matt Hately.

In addition to twenty new products coming to a grocer near you, Cook’s Pantry is releasing 40 original recipes with “How-To” videos, all which will be available on YouTube.

 

You should expect to see the full line of Cook’s Pantry in most grocery stores across the US by 2018.

Cook’s Pantry is online and on social media, sharing creative recipe ideas that everyone can enjoy. Learn more about Cook’s Pantry at www.cookspantry.com, like us on Facebook, Instagram, and Twitter at @cooks_pantry.

If you are creative in the kitchen and would like to develop recipes for Cook’s Pantry, contact us at socialmedia@cookspantry.com.

For media inquiries, please contact Emily Somple at Bright Productions Inc., at emily@bpwebsearchsocial.com.

Meatless Gluten-Free Homemade Ramen

I was inspired to make ramen after a late afternoon craving that I wasn’t able to satisfy. There’s a really popular Ramen House near me that I can never get into. It’s always at least an hour wait when I get there and I’m usually too hungry to wait. The next day I was feeling defeated and thought, “How hard can it be?”

The answer is “not hard at all!” The ramen I made was a huge hit and I can’t wait to make it again. The ingredients list for this dish is long, but don’t let that fool you. The recipe is easy and is so worth it. I have become such a fan of cooking with miso so I was excited to make this.

The broth recipe takes a little time, and a lot of chopping but once I tasted it, I knew I had found a hit. The recipe I followed is William Sonoma’s Homemade Ramen Broth.

Ingredients:

  • 2 Tbs. vegetable oil
  • 2 lemongrass stalks, thinly sliced
  • 4 green onions, white and light green portions, thinly sliced
  • 6 garlic cloves, minced
  • 2 jalapeño chiles, thinly sliced
  • 8 cups (64 fl. oz./1 l) chicken broth
  • 1/4 cup (2 fl. oz./60 ml) mirin
  • 1/4 cup (2 fl. oz./60 ml) soy sauce
  • 1/4 cup (2 oz./60 g) white or yellow miso paste
  • 2 pieces dried kombu

Directions:

In a large pot over medium-high heat, warm the oil. Add the lemongrass, green onions, garlic and jalapeño and cook until fragrant, about 4 minutes. Stir in the broth, mirin, soy sauce and miso until combined and bring to a simmer. Add the kombu and continue to simmer until the flavors deepen, about 15 minutes. Strain and discard the solids before using the broth as directed in your recipe. Makes about 8 cups.

As far as ramen ingredients go, it’s completely up to you. I chose to make mine vegetarian and gluten free by using rice noodles. Ramen noodles are easy to find at any grocery store. I used bok choy, shitake mushrooms, both fresh and dried, green onion, and 6-minute eggs.

Practice this PERFECT 6MIN EGG recipe while your broth is simmering.

Boil rice noodles separately in their own pot. Drizzle lightly with oil and set aside while you finish the rest of the recipe. Chop plenty of fresh green onion and remove the larger white portions of the bok choy. Let the mushrooms simmer in the broth for at least 10 min. When your eggs are peeled and sliced in half, you are ready to assemble your ramen. Place a heaping handful of rice noodles in a large soup bowl. Ladle broth and mushrooms (and some of that kombu, if you like it) over noodles. Add leafy parts of the bok choy and green onions and give it a quick stir. Add a few squirts of sriracha and enjoy!

Interested in more fermented and pickled recipes? Visit SpoiledToPerfection.com!