Blog posts of '2018' 'June'

 
 

This is your final chance to get All-Natural Nut Butters, Date Butter, Tahini, and Gomasio at this 20% OFF introductory price!

These products are all-natural, ketogenic diet compatible, vegan, and gluten-free. Try different varieties of nut butters all made of 100% nuts and with their own health benefits: Almond butter, Walnut butter, Cashew Butter, Macadamia Nut Butter. Also enjoy all-natural Date Butter, Coconut Date butter, Tahini, and Gomasio (sesame-seed based seasoning).

This offer is until this weekend only. So shop now! 

 

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Get our latest All-Natural Nut Butters, Date Butters, Tahini, and Gomasio at 20% OFF introductory price for a very limited time only! These are convenient, all-natural, and packed with nutritious goodness!

Experience the luxurious taste of nut butters made from 100% nuts with no added oils, no preservatives, salt, or any artificial flavorings. Enjoy them on toast, in your healthy smoothies, or use them to add nutty nuance and interesting flavor to your recipes.

 


Date Butters
can also provide you with natural sweetness unlike empty-calorie sugars.


Try these Sesame seed based seasonings Tahini and Gomasio to add rich flavors to your meals.


We at GERALD.ph are glad to help provide you with healthier food options for you and your family. Take advantage of this offer, today.


Offer valid until July 1 only.

 

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Homemade Hummus


You've never truly enjoyed Mediterranean and Middle Eastern cuisine until you’ve tasted real hummus. Maybe you’ve tried it canned, but with just a little effort you can make real hummus in your kitchen with natural ingredients. And I promise you, it will make all the difference in your cooking. Let's get started!

INGREDIENTS

1 cup uncooked chickpeas/garbanzo beans (yields 1 1/2 cup cooked chickpeas)
4 tbsp Tahini 
1 lime, juice of
2 garlic cloves
1/2 tsp salt
2 tbsp plain Greek yogurt or soy yogurt
Olive oil
Dash of sumac or paprika for garnish

DIRECTIONS

Soak chickpeas overnight: 2 parts water to 1 part chickpeas. Drain and boil in a cooking pot with water for 1 to 2 hours. Strain and run them under cold water, rubbing them gently to remove the skin.

Blend tahini, lemon juice and garlic cloves in your food processor until fully combined. Add the chickpeas, salt and Greek (or soy) yogurt and continue to puree until you achieve a creamy and smooth texture. Top it with olive oil and a dash of paprika or sumac. Serve with warm pita bread and vegetables of your choice.

 

GERALD.ph now offers premium bottles from Hennessy, Ardberg and and Glenmorangie for home delivery.

Rare occasions deserve something memorable. Order a bottle of cognac, or scotch whisky for your old man, sit down and spend time together, this Father's Day.

NOTE: Order before Thursday June 14, 5PM, to get your bottle by Saturday, June 16. (No deliveries on Sunday.)

DRINK RESPONSIBLY.

 *You must be at least 18 years old to order.

 

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GERALD.ph now offers Hennessy Cognac for delivery to your home.

For those very rare moments that deserve it, surprise your old man with a premium bottle from the Hennessy collection.

Open a bottle and pour yourself and him a glass. He will appreciate it.

Especially for Father’s Day, shop for:

 

 

You must be at least 18 years old to order.

 

DRINK RESPONSIBLY.

 

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Foie Gras Terrine

Foie Gras Terrine

 

Luxurious beverage with the element of acidity pairs well with rich foods such as duck confit, pate, foie gras, even pasta. Fat content soften the alcohol and crisp acidity, enhancing each others flavors and components.

Here is a great dish to pair with your choice of cognac for Father’s Day.

INGREDIENTS

2 pieces GERALD.ph Whole Duck Liver (foie gras) 
Salt and pepper to taste
1 liter port wine
Toast pieces
Cornichons

DIRECTIONS

Divide foie gras lobes in half and season with salt and pepper. Set in a glass dish and pour port wine over them. Cover with plastic wrap and place in refrigerator to marinate overnight. The next day, drain the dish but reserve the liquid. You will use this as syrup when you serve the terrine later.

Slice foie gras into ½ -inch slices. Using a saute pan, sear each slice for 1 minute on each side. Press the cooked foie gras into a buttered rectangular terrine mold. Repeat process until all pieces have been used. Press each layer into the mold firmly, and then after all pieces are in, Wrap mold in plastic. Put some extra weight on top of the mold to remove the air inside. Refrigerate this overnight.

For the sauce, use the port wine marinade. Put this into a saucepan and bring to a boil. Lower the heat to simmer 25 to 30 minutes until it’s reduced to ¾ the amount of liquid and has thicker syrupy consistency.

Remove terrine from the refrigerator, and serve in ½ inch slices. Serve with cornichons, bread toast and the port syrup.