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0 In B L O G

The Best of Bee’s Wrap

Say hello to your new best friend in the kitchen! Providing a healthier, more sustainable way to store food, Bee’s Wrap has created a versatile and durable solution to our never ending quest for a more sustainable lifestyle.  By infusing organic cotton with beeswax, organic jojoba oil, and tree resin, they’ve creative a washable, reusable, and compostable alternative to plastic wrap.        Serving as a business for social change and to better the lives of customers, employees, community and the planet, Bee’s Wrap pays close attention to the ingredients and materials in the production process.  Sourcing beeswax from sustainably-managed hives in the U.S., and organic jojoba oil.  Their packing is recyclable and plastic-free.  What’s even better, at the end of your wrap’s life in the kitchen, cut the wrap into strips to add in your compost heap, or wrap around pieces of kindling to use as a natural and effective fire starter.  Can’t do that with tupperware can ya….. 🙂

How do you use it?

Wrap a sandwich, cheese, produce, or cover a bowl.  From fresh herbs to baked goods!  Use the warmth of your hands to form Bee’s Wrap.  The wrap will hold its shape when it cools, creating a seal.  Wash with cool water and gentle soap, and reuse.  Avoid sources of heat such as hot water and microwaves.  Air dry, fold and store in a drawer or basket on the counter.  The beeswax and jojoba oil have antibacterial qualities that help to keep your food fresh and allow you to use the wrap again and again.  Bee’s Wrap lasts up to one year with proper care and regular usage.

Does Bee’s Wrap have a scent?

Sure does.  When you first open the delightful package of Bee’s Wrap you will smell the beeswax.  After the first few uses and washes the scent will fade until you can no longer detect it.  Interestingly enough, the beeswax scent will change with the season in which it was harvested.  Beeswax carries the scent of the flowers from which the bees harvested pollen.  Whoa, what a journey!

What size is best for my needs?

Bee’s Wrap produces several sizes of wraps, Mint + Basil carries a variety of sizes for all of your wrapping needs!  If you are new to the product, we recommend starting with the assorted set of three sizes, including one of each of the small (7″x8″), medium (10″x11″), and large (13″x14″) wraps.  Go home and experiment to determine which size of most useful for you!  Other size accommodations include the bread wrap (17″x23″), baguette (14″x26″), and sandwich wrap (13″x13″).

Now stop on in and pick up your own!

xoxo, M + B

2 In B L O G/ R E C I P E S

No-Knead Artisan Dutch Oven Bread

There are few things in this world that actually make your heart skip a beat… and we believe this to be one of those things. BREAD. Crusty on the outside, warm and fluffy on the inside.  If you are as much of a breadaholic as we are this will soon become your favorite, your easiest, and your most coveted bread recipe!The simplicity, with only 5 ingredients, will make your guests think you either visited some sort of fancy bread making school or at the very least, are well versed in the art of bread making!  Don’t worry we’ll just let you relish in those glorious compliments.  One of the best parts of this recipe is you can substitute anything into this bread, whether you prefer herbs & spices, dried fruits, or cheese.  We used our Calicutts Mediterranean seasoning infused with lemon peel, garlic, sun-dried tomato, and Italian and Greek herbs.  The hardest part of this recipe is waiting for that delicious hunk of dough to rise.  We recommend making it before bed, to dream the night away with visions of sugar plums and crusty bread butts and when you wake it will be all ready to bake.In a large mixing bowl stir together flour, salt, yeast, and seasoning. You can use active dry yeast or highly active yeast, both will turn out beautifully.  Pour lukewarm water over your ingredients and stir gently until your dough has formed together.  You may need to get your hands dirty a bit, forming the dough so that it stays together.  Be mindful not over-working your dough or you will end up with not so tasty tough bread. Voila, that’s it, your bread is officially ready to rise.  Now that was about the easiest thing you’ve ever made wasn’t it??  Cover your bowl tightly with plastic wrap and let it rest anywhere from 8-24hours at room temperature.  We let this bread rise for about 12 hours, until it was at least doubled in size and perfectly “bubbly” looking.
Once your dough has risen and you can’t stand to wait any longer, start preheating your Dutch oven, uncovered, in a 450° F oven.  If you do not have a Dutch oven, don’t fret, you don’t need to run out and buy one from us…or you can…we’ll leave that decision entirely up to you.  If you choose to forgo, we understand and have placed some helpful hints at the bottom of this page on the variety of cookware you can use.

While your Dutch oven is preheating, plop that dough out onto a well floured surface and roll into a ball.  The dough will be stickier than bubble gum on hot pavement, so make sure to flour your hands well before you start forming that big ball of goodness.  Remember only to form until into a ball, we don’t want to overwork it.  Cover loosely with plastic wrap and let it rest until your Dutch oven is fully preheated.  If you are not using a nonstick or enameled piece of cookware, we recommend placing a piece of parchment paper under your dough at this point.  This will prevent your bread from sticking to the bottom of your cookware.

Remove your cookware from the oven.  Very carefully this sucker is 450°…seriously be careful.  Pop your dough, with parchment if you are using, into your Dutch oven and cover with the lid.  Toss that baby back into the oven, set the timer, go pour yourself a glass of wine, and wait for your taste buds to be changed.  After 30 minutes, remove the lid only to place back in the oven for another 7-15 minutes.  You want your bread to get a golden brown and crispy top.  The time may vary depending on your oven, just keep an eye on it to not get too brown…unless you like that sort of thing then you brown the heck out of your bread.

Take your bread out of the Dutch oven and try letting it rest a bit after it has baked, we know we know it’s hard to wait any longer.  It will be extremely hot but we want to avoid smooshing the insides by trying to cut it when it’s piping hot.  Feel free to stare at it while you wait and soak up the smell of this masterpiece you just created.  Can someone make a smell button for the internet already, I mean seriously, it should be illegal we can’t share this smell with you!  Okay you have waited long enough…slice up that scrumptious bread and indulge!This loaf looks like it is just begging for some tomatoes, basil, and olive oil…did someone say bruschetta?

Baked & Delivered by your Mint + Basil team:

Whitney Wright

Kitchen Savant + Recipe Curator

Alyssa Vistad

Master of Documentation

Brynn Joki

       Editor + Photography

Lilly Cristy

Photography + avid taste tester

 

No-Knead Artisan Dutch Oven Bread:

Prep Time: 10 Minutes to assemble dough, 8-24hours to let dough rise

Cook Time: 37-45 Minutes

Ingredients:

3 cups all-purpose flour

2 teaspoons kosher salt (no table salt)

½ teaspoon dry active yeast (active dry or highly active dry work best)

1 ½ cups lukewarm water (warm water activates the yeast)

1 Tablespoon Calicutts Handcrafted Spice Blend in “Mediterranean”

Instructions:

  1. In large bowl combine flour, yeast, seasoning, and salt. Stir in lukewarm water using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough.
  2. Cover bowl tightly with plastic wrap or your Bee’s Wrap, reusable and washable food wrap
  3. Let dough rise at room temperature for 8-24 hours.
  4. When dough is ready, preheat oven to 450°. Place your Dutch Oven, uncovered, into the preheated oven for 30 minutes.
  5. While the Dutch Oven is preheating, turn dough onto a well-floured surface. With floured hands, form the dough into a ball. Cover dough loosely with plastic wrap until Dutch oven is preheated.
  6. When Dutch Oven is ready, carefully remove from oven and place the dough into it. (If your Dutch Oven isn’t enamel coated, you can place a piece of parchment paper underneath the dough to prevent sticking)
  7. Place covered Dutch Oven in oven and bake for 30 minutes. Carefully remove cover and bake for 7-15 additional minutes until bread is golden brown.
  8. Enjoy!

MINT + BASIL FRESH FINDS:

Calicutts Handcrafted Mediterranean Spice Blend

Le Creuset 5.5 Quart Dutch Oven

Mason Cash mixing bowl

Bees Knees Bee’s Wrap

Tuscan Blend Olive Oil

Marble/Gold cheese plate

Printed oven mitt

Wooden small serving spoon

Helpful Hints:

– We used a 5.5-quart enameled cast iron Le Creuset Dutch Oven.  You can use any large oven-safe dish with a cover: baking dish covered with foil, old cast iron Dutch oven, stainless steel pot with a lid, or even a crockpot insert.

– Preheating your Dutch Oven will not damage it, or the knob on top.

– Do no use whole wheat flour or white whole wheat flour in this recipe, the resulting bread will be too dense, and not as fluffy or delicious.

– Add any mix-ins you like such as fresh herbs, spices, dried fruit, chopped nuts or cheese. Add these ingredients at the same time as the rest, for best outcome.

 

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1 In B L O G/ R E C I P E S

Brie En Croute

Hello all of you fancy foodies and welcome to our first official Mint & Basil recipe post!  We hope you enjoy this go-round as much as we enjoyed preparing….and might we say taste testing for you too!  This baked brie is the perfect dinner party appetizer, Sunday afternoon snack, or even a savory dessert at the end of the meal.  The buttery flavors of brie paired with the crisp pastry and sweet and savory jam is the ultimate combo! Creamy, salty, sweet…can it get any better than that?  When finally tasting the finished product, you’ll have forgotten the time it took to make and start dreaming up occasions to serve it again and again.  If you’re us you make it only because brie went on sale or that your husband neeeeds it!

The first thing you want to do is thaw the puff pastry.  Take note that puff pastry and phyllo are extremely different (even though the packaging is deceivably the same…how rude) and the baked brie will not turn out as heavenly as it should unless you use puff pastry.  Give yourself at least 15-20 minutes for the thawing process.  Also, keep the pastry cold when you are working with it, for it becomes hard to handle at a warm room temperature.  After thawing, unfold and roll out the pastry just a bit bigger in order to wrap up and around the brie.  If the puff pastry pieces break apart when unfolding, simply roll them back together.  This is bound to happen at least one time in your life…don’t cry, panic or call your mom for help the show will go on and no one will ever know you didn’t let it thaw long enough!

Place your wheel of brie in the center of the puff pastry and spread a seriously generous amount of jam on top.  At least a half a cup or more depending on how much you like jam…. we eat it by the spoonful here so obviously we use an obscene amount.  You can never have too much jam, it’s like putting a cap on chocolate. You just don’t.  Our brie was paired with a Strawberry Balsamic jam found at Mint + Basil for just the right amount of sweetness and spice with bits of black pepper infused into the jam. I mean can you say YUM.

Fold your puff pastry up and around the brie and jam, twisting the top together so that it stays sealed shut.  Do not wrap too tightly.  Whisk your egg with a TBS of water and baste all over the puff pastry.  This is what gives it that golden, crispy, sun kissed look.

Pop it into the oven either on an oven proof plate or in a baking dish and bake at 350 degrees for 20-30 minutes until beautifully crisp. You can just smell the the goodness!

Now drizzle that baby with our Savannah Bee Tupelo honey and eat until you think you can’t ever eat again!  Serve up with some crackers, thin crisp breadsticks, or sliced pears.

We are thrilled to start our recipe blog with this big knockout! We hope you take this home & test it as is or with your own perfect twist.  Any feedback is highly appreciated + by all means we’d love to see your finished product! Post, Tag, and #mintandbasilbrie for a chance to WIN a $15 gift card to the shop & stay tuned for more recipes coming your way!

Contest ends February 24th.

xoxo – M+B team

 

Brie En Croute / Baked Brie:

Prep time: 20-30 minutes

Cook time: 20-30 minutes

Ingredients:

1 Puff Pastry

1 Wheel of Brie

1 Egg

1/2 cup Greenwood Jams Strawberry Balsamic Jam *found at Mint + Basil

Savanahh Bee Company Tupelo Honey *found at Mint + Basil

Crackers, thin crispy breadsticks, pears, baguette

Step-by-Step Instructions:

  1. Thaw Puff Pastry but keep cold.
  2. Lightly roll out puff pastry.
  3. Place wheel of Brie at the center of dough.
  4. Spoon your choice of jam, jelly or preserves over the top of the Brie.
  5. Fold dough up on sides and “tie” on top by twisting the dough together.
  6. Brush pastry with egg wash – 1 egg + tbsp. water.
  7. Bake at 350° degrees for 20-30 minutes or until light brown and crisp.
  8. Drizzle with honey and serve!

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