Food Tips | Three Angels Gourmet Co. - Gourmet Food, Recipes and Podcast

Welcome to the Three Angels Gourmet Co.

Hello,

We're Ireland Reynolds, Daisy Benson, and Delphine Gray, the "virtual" three angels who run the Three Angels Gourmet Co. here online. That's us, pictured at right.

We live in the fictional town of Seven Cedars, Florida, and sell REAL gourmet mixes from this website.

To learn more about the "actual" Three Angels Gourmet Co. click on the About Us page.

We hope you'll visit us here often and try many of our delicious heavenly gourmet mixes.

Sincerely,

Ireland Reynolds, Daisy Benson, and Delphine Gray

Drying Herbs

By admin at 7:06 am on September 29, 2007 | 234 Comments

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Are you ready for winter cooking?

An indoor herb garden makes it easy to garnish a hearty winter stew with a sprig of fresh rosemary, or decorate a special soup with a fresh basil leaf, even if the weather outside is below zero on a snowy afternoon in January.

But since fresh herbs tend to lose their flavor when cooked for long periods of time, dried herbs are best for seasoning those soups and stews that bubble on the back burner all day in a warm, cozy kitchen.

mint Different herbs dry best at different times of the year, of course. But, if you have an outdoor herb garden, it’s not too late to harvest some of your summer herbs and dry them for use during the cold winter months ahead.

Find out about harvesting and drying fresh herbs here and here.

Learn other ways to preserve and and dry herbs.

Dry some summer herbs and get your indoor herb garden started. Soon you’ll be ready to cook up plenty of tasty dishes for family and friends this winter.

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Another Fabulous Food Tip from Delphine Gray

Filed under: Food Tips, Delphine Gray — 234 Comments »

Serve Divine Dill Dip with Grilled Salmon!

By admin at 8:43 am on September 4, 2007 | No comments

For a quick gourmet dinner, grill some salmon tonight then serve it with a yummy dill sauce made from our Divine Dill Dip Mix and sour cream (directions are on the package).

M-m-m…serve the remaining dill sauce with fresh veggies or chips.

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Another Fabulous Food Tip from Delphine Gray

Filed under: easy recipes, Divine Dill Dip Mix, Food Tips, Delphine Gray — Leave A Comment »

English Cucumber Sandwiches - Serve these easy and refreshing sandwiches for a cool midday snack or at an afternoon tea party.

By admin at 9:42 am on August 28, 2007 | No comments

Have you tried English cucumbers yet?

They’re a little different from the regular garden cucumbers usually found in grocery stores and at farmer’s markets, although they look almost the same. The main difference is English cucumbers have a thinner skin (so they’re better for slicing and they don’t have to be peeled) and fewer seeds than garden cucumbers. Another difference is that English Cucumbers are wrapped in plastic wrap (instead of a wax coating) to maintain freshness.

When you need a cool and refreshing midday snack on a hot summer’s day, or you want something attractive yet easy to prepare for an afternoon tea party, serve cool and refreshing English Cucumber Sandwiches.

ENGLISH CUCUMBER SANDWICHES

Several small (party style) squares (per person) of various breads like rye and pumpernickel

12 oz. softened cream cheese

1 pkg. Dill Dip Mix* (reserve 1 tsp. for garnish)

1 large English Cucumber, sliced very thin

Combine all but about a teaspoon (reserve this for garnish) of the dill dip mix with the softened cream cheese. Put this mixture in the refrigerator for at least an hour, so the onions in the dip mix soften.

Spread a thin layer of the dill/cream cheese mixture onto each square of bread, then top with a couple of thin slices of cucumber (overlapped). Sprinkle a little of the reserved dry dill dip mix over the cucumber slices for garnish. Cut the slices into triangles, if desired, or serve as is.

NOTE: Refrigerate the sandwiches if not serving them right away.

*Divine Dill Dip Mix from the Three Angels Gourmet Co. is suggested for use in this recipe.

Another Favorite Recipe from Ireland Reynolds

Filed under: easy recipes, Divine Dill Dip Mix, Ireland Reynolds, Food Tips — Leave A Comment »

Cucumber & Salmon Appetizers

By admin at 9:06 am on August 19, 2007 | No comments

These attractive cucumber and salmon appetizers are a snap to make with our Divine Dill Dip Mix. Simply add cream cheese or sour cream to the dip mix.

DILLICIOUS CUCUMBER & SALMON APPETIZERS

1/2 pkg. Divine Dill Dip Mix

1 c. sour cream OR 4 oz. cream cheese

1 large cucumber

1 pkg. (about 3 oz.) smoked salmon

Fresh dill or canned pimento

Combine the sour cream or cream cheese and Divine Dill Dip Mix and refrigerate for at least an hour, so the onions in the dip mix will soften and the flavors will blend with the sour cream or cream cheese.

Slice a large cucumber in half. With a vegetable peeler, peel the length of each cucumber, leaving narrow strips of the peel intact (see photo). Cut the cucumber into 1 to 2 inch slices, then make a little cup out of each piece of cucumber by hollowing out a bit of the cucumber. Put about a teaspoon of the dill dip mixture into the hollow space of each cucumber. Cut a small piece (about 2 inches or so) of smoked salmon and roll it up. Place the rolled salmon on top of the dill dip mixture that is inside the cucumber slice. Garnish with a little minced dill or a small piece of canned pimento. Cover with plastic wrap and chill until ready to serve.

Order Divine Dill Dip Mix HERE.

Another Fabulous Food Tip from Delphine Gray

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Puzzled by Pasta?

By admin at 6:09 am on August 13, 2007 | No comments

What do – “little ribbons, thimbles, quills, little twists, and little tongues” – have in common?

They’re all the English names or meanings for some interesting varieties of pasta.

Pasta is popular the world over, so it’s no wonder there are hundreds of different shapes and sizes of pasta on the market today. But all these shapes, sizes, and colors of pasta can be puzzling.

Don’t know fettuccine from linguine? Then take a few minutes to play this pasta word-seek game and learn to identify various types of pasta. You’ll also learn the meanings behind the names of some of your favorite pasta shapes.

Find out more about fresh pasta and dried pasta, or the different flavors and colors of pasta here.

Quickly learn to identify various pasta shapes with this handy encyclopedia of pasta. You’ll probably want to bookmark this site since it’s such a great visual reference.

Finally, learn how to pair pasta with an appropriate sauce. After all, you’ll want the sauce and the pasta you serve together to complement each other.

Don’t be puzzled by pasta! Use these handy online resources to gain all the pieces to the pasta puzzle.

Another Fabulous Food Tip from Delphine Gray

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How to Choose a Mango

By admin at 7:26 am on July 26, 2007 | No comments

Although mangoes have been available in supermarkets across the country for many years now, to many shoppers a mango is still a mysterious fruit and one they have never tried because they don’t know how to choose a “good” mango.

Color is not the most important thing when choosing a mango. Instead, choose a mango that is firm, plump, and has a heady fragrance. Just like pears, mangoes are harvested firm and they ripen OFF the tree.

Ripen the mango at room temperature. It will be ready to eat when it gives slightly to a little pressure at the bottom.

Another Fabulous Food Tip from Delphine Gray

Filed under: Food Tips, Delphine Gray, Mango, mangoes — Leave A Comment »

Serve Grilled Salmon with Divine Dill Sauce!

By admin at 6:21 am on July 15, 2007 | No comments

For a quick gourmet dinner, grill some salmon tonight then serve it with a yummy dill sauce made from our Divine Dill Dip Mix and sour cream (directions are on the package).

M-m-m…serve the remaining dill sauce with fresh veggies or chips.

Order Divine Dill Dip Mix Here.

Another Fabulous Food Tip from Delphine Gray

Filed under: easy recipes, Divine Dill Dip Mix, Food Tips, Delphine Gray — Leave A Comment »

Make It Dill-icious!

By admin at 6:11 am on July 14, 2007 | No comments

Summer is the time for bridal showers, weddings, and relaxing picnics and other outdoor fun. It’s also the perfect time to try our Divine Dill Dip, since we’re having a Summer Celebration Sale the entire month of July, so you get one free package of the mix for every package you purchase.

Here are a dozen ideas for making all sorts of foods dill-icious with this versatile mix:

1) Add 1 tablespoon of the dill dip seasoning to 1 cup of sour cream, yogurt, or mayonnaise – use as a dip for veggies or chips.

2) Serve the dill dip in a small round of pumpernickel bread -Cut out the center, fill with dip,and use center cutouts for dipping.

3) Use the dill dip to make a quick and delicious lunch – bake a potato in the microwave, top with some dill dip seasoning mixed with sour cream. Yum.

4) Make a cheeseball – See “recipes” page of our website (or back of the dill dip package)for A Dilly of a Cheeseball recipe.

5) Add the dill dip to a white sauce -Make a white sauce, then add 1 1/2 tablespoons (or to taste) of the dill dip seasoning per cup of white sauce. Pour over pan-grilled chicken strips. Serve the chicken over rice or noodles.

6) Use the dill dip as a “dry rub” for chicken breasts. Flatten boneless chicken breasts with a meat mallet. Sprinkle dry dill dip seasoning over both sides of the meat. Cover with plastic wrap or waxed paper and place in the refrigerator for 30 minutes or more, then cook the chicken in a skillet with a little olive oil.

7) Use the dip mixed with sour cream as a replacement for tartar sauce.

Prepare the dill dip with sour cream according to package directions. Serve with cooked salmon.

9) Add a small can of drained, chopped water chestnuts to the dill dip mixed with sour cream and serve with crackers.

10) Mix the dill dip with sour cream. Serve with hot wings or pretzels.

11) Use a little of the dry dill mixture to season homemade soups.

12) Mix the dry dill dip with softened cream cheese for a sandwich or bagel spread.

Order Divine Dill Dip Mix HERE.

More Fabulous Food Tips from Delphine Gray

Filed under: easy recipes, Divine Dill Dip Mix, Cheese Ball, A Dilly of a Cheese Ball, Food Tips, Delphine Gray — Leave A Comment »

Divine Dill Dip and Fresh Veggies - a Match Made in Heaven!

By admin at 9:34 am on July 11, 2007 | No comments

Fresh veggies beg to be served with a little Divine Dill Dip Mix from the Three Angels Gourmet Co. They’re a match made in heaven.

Fill cherry tomatoes with dill dip made with either sour cream or plain lowfat yogurt. Arrange them on a tray and serve as afternoon treats or appetizers.

Hollow out a large fresh bell pepper and use it as a serving bowl for the dip mix. Surround it with a variety of fresh veggies.

Make celery boats for the kids by filling crisp celery pieces with a little prepared dill dip.

Use your imagination and you’ll think of all sorts of other ways to use dill mix and fresh vegetables this summer.

Order Divine Dill Dip Mix HERE.

Another Fabulous Food Tip from Delphine Gray

Filed under: easy recipes, Divine Dill Dip Mix, Food Tips, Delphine Gray — Leave A Comment »

The Scoop on Scones!

By admin at 7:02 am on July 9, 2007 | No comments

At trade shows and product samplings here in the Midwest, people are always asking me, “What is a scone, exactly?”

Most people can describe what a scone ISN’T. It isn’t a biscuit. It isn’t a cookie. And it isn’t a cake.

But people have trouble explaining what a scone IS. That’s why it’s helpful to know a little about the history of the scone.

Scones originated in Scotland. In fact, some say this Scottish quick bread takes its name from the word Skohn or Skon, which refers to the Stone of Destiny, a place where Scottish kings were supposedly once crowned. Back then scones were made of oats. They were rolled into a large round, cut into triangles, and cooked on a griddle over an open fire or on top of the stove. Since baking powder hadn’t been invented yet, buttermilk was used as the leavening agent. Traditionally, scones were served at high tea.

Today’s scones are a little different. They come in many shapes and are usually made with flour. Baking powder is the leavening agent, and they are baked in the oven. While scones are still popular for tea, they are also enjoyed at breakfast, brunch, lunch, dinner, and especially for snacks.

The Three Angels Gourmet Co. offers scone mixes in the following varieties:

Apple-Cinnamon Scone Mix
Cranberry Scone Mix
Currant Scone Mix

Our mixes are easy to prepare. Add butter and milk to the mix for the most flavorful scones you’ve ever tasted. No need to roll out the dough and cut it into triangles either. Simply spoon the crumbly dough mixture into a scone pan (for traditional triangles) or muffin tin and it will turn out perfectly every single time.

Another Fabulous Food Tip from Delphine Gray

Filed under: Food Tips, Delphine Gray, Scones, Scone — Leave A Comment »
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