Take away by Shiogormet

"Takeaway by Shio Gourmet Inc. is the most revolutionary way to shop!

Select your favorite product and choose between shipping options or pick it up at the one of the selected stores by Shio Gourmet Inc. around you, what a better excuse to visit one of the most select gourmet stores in town.
With "Takeaway" program you will have the option to choose from our exclusive list of stores in town, you just have to take your invoice and they will give you your product, simple as it sound! You will receive by email your invoice, the list of selected stores and the exclusive promotion only for takeaway members.

1. Select your favorite product; add it to your cart
2. Select shipping or takeaway
3. If you select "takeaway" after the payment you will receive a list of stores and special promotions for takeaway members,
4. Pick up your products when you want,
5. Enjoy.

Dulce de leche cheesecake

Dulce de leche cheesecake

SERVINGS: 10 

. Vegetable oil, for brushing

. 25 chocolate Oreo cookies crushed

. 1/4 cup light brown sugar

. 1/4 teaspoon cinnamon

. 4 tablespoons unsalted butter, melted

. 7 ounces fresh cream cheese (Philadelfia), softened

. 4 ounces of dulce de leche

. 1 1/2 cups heavy cream

. 1/3 cup plus 1/4 cup granulated sugar



1.Lightly brush a 10 individual pan with vegetable oil. In a food processor, pulse the Oreos cookies, brown sugar and cinnamon to fine crumbs. Add the butter and process until the crumbs are moistened. Press the crumbs over the bottom of the pans and refrigerate until firm, 30 minutes.

2. In a bowl, beat the cheese with the dulce de leche until creamed . Add the cream and beat until the mixture is very firm, about 3 minutes. Add 1/3 cup of the granulated sugar; beat until the mixture is smooth and slightly softened, about 2 minutes. Pour the batter over the crust. Refrigerate until well chilled, at least 5 hours or preferably overnight.

Run a small, thin knife around the edge of the springform pan and remove the ring.

Roasted pineapple with spicies, coconut ice cream and grapefruit

Roasted pineapple with spicies, coconut ice cream and grapefruit

Ingredients 

• 1/2 cup (packed) dark brown sugar

• 1/2 cup orange juice

• 3 tablespoons honey

• 1 sprig of rosemary

• 1 anise star

• 5 black peppercorns • tip of a jalapeno 

• 1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges

• 1/4 cup coconut ice cream

• 1/3 cup natural unsalted pistachios, coarsely chopped

• 4 ounces of grapefruit jam

Preparation 

• Preheat oven to 450°. Line a large rimmed baking sheet with parchment paper. Stir first 7 ingredients in a large bowl until sugar dissolves. Add pineapple; toss to coat. Let marinate, tossing occasionally, for 10 minutes. Place pineapple, one flat side down, on prepared sheet with the spices; reserve marinade. 

• Roast pineapple for 15 minutes. Turn, brush with marinade, and roast until tender and caramelized, 10–15 minutes. Drizzle remaining marinade over; let cool slightly. 

• Divide pineapple among plates. Spoon the coconut ice cream alongside, a spoon of jam and granish with the pistachios. 

Dulce de leche brownie

Dulce de leche brownie

SERVINGS:8



. 3 tablespoons unsalted butter, softened

. 3/4 cup sifted all-purpose flour

. 1/3 cup unsweetened cocoa,

. 3 ounces of dulce de leche

. 1/2 teaspoon baking powder

. 1/2 teaspoon salt

. 1 cup dark brown sugar

. 1 large egg

. 1 teaspoon pure vanilla extract

. 1 ounce semisweet chocolate, melted

. 1/4 cup unsweetened applesauce 

1.Preheat the oven to 350°. Butter a 9-inch square baking pan with 1/2 teaspoon of the butter. Sift together the flour, cocoa, baking powder and salt.

Using an electric mixer, beat the sugar and the remaining butter. Add the egg, the dulce de leche and vanilla and beat until fluffy. Beat in the chocolate, then the applesauce. Beat in the dry ingredients on low speed until combined. Spread the batter in the prepared pan. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool, then cut into squares.

Yogurt berries panna cotta

Yogurt berries panna cotta

SERVING 6
                        2 1/4 teaspoons unflavoured gelatin 
3 tablespoons water
1 cup heavy cream
1/3 cup sugar
1 vanilla bean (split and seeds scraped)
1 (16 ounce) container Greek yogurt
                5 oz of andiean jam


1. Sprinkle the gelatin into the water in a bowl and let sit until softened, about    5 minutes.
2. Bring the cream, sugar and vanilla seeds to a simmer in a small sauce pan until the sugar has dissolved.
3. Remove from heat and mix in the gelatin.
4. Whisk the yogurt in a bowl until smooth.
5. Whisk the cream into the yogurt.
6. Pour the mixture into 6 1/2 cup ramekins (or the equivalent) and chill in the fridge for at least 3 hours.
7. When ready to serve add some jam on top

Roasted beet with smoked chimichurri

Roasted beet with smoked chimichurri

SERVING: 4

6 medium-sized beets, stems, leaves and roots removed


Olive Oil


Kosher Salt
Pepper

Black pepper

4 oz of smoked chimichurri

•   Preheat oven to 400 degrees.

•   Line a baking sheet with foil.

•   Using a vegetable peeler or paring knife peel the beets.

•   Place on baking sheet. Drizzle liberally with olive oil. Season with salt and pepper. Toss gently to coat.

•   Cook for 40 minutes until tender, flipping half way through.

Remove, cut the beets in quarters add a little more kosher salt, olive oil,

Serve on a plate with the smoked chimichurri and chopped parsley