My kitchen cannot go without a stock of salmon fillet on hand. It's versatile as it can be prepared in many different ways and takes little time to prepare. I have made it a regular treat for my family as it is not only pleasing to the palate but an easy way to get some heart healthy omega 3 fatty acid into our diet, as well. Bon appétit !

What are your vacation plans this summer?

There’s a good chance grilling outdoors is involved! As you know, steaks are one of the most popular food items to grill.

My kids are picky eaters when it comes to fruits. I have to count on kitchen creativity every now and then to give their favorite fruits a new twist, as not to have the feeling of having the same thing all the time. Luckily, berries are on top of their very short list!

Berries are great tasting and has amazing health benefits. It is rich in flavonoids which are best known for its antioxidant and anti-inflammatory properties. Doesn't that make for a cool treat indeed!

GERALD.ph is more than a bakery; it is a grocery as well! Therefore, I am more than happy to announce that you can now order quality wines from GERALD.ph.

These are wines from France and Italy that I have personally selected as they complement the range of all-imported frozen meat, seafood, and pasta that you can order for delivery.

Cox Chardonnay
(Languedoc-Roussillon, France)
pairs with:
• Grilled Seabass
• Mixed Seafood
• Mixed Seafood Platter
• Pasta

Colombelle Rosé
(Southwest France)
pairs with:
• Salmon Fillet
• Pizza
• Pork Baby Back Ribs

Les Bastions Red
(Southwest France)
pairs with:
• Grilled Steak (Beef Tenderloin, Rib Eye, Prime Rib)
• Lamb

DOC Rosso Piceno Torquis
(Marche, Italy)
pairs with:
• Pasta
• Grilled Chicken
• Grilled Lamb

Macon-Bussieres Les Devants
(Burgundy, France)
pairs with:
• Duck Breast

My family absolutely adores steak! It's one dish that gets a unanimous vote at home whenever I suggest it to my kids and husband for dinner. Rightfully so, as it's a good source of protein for muscle growth, bone maintenance and weight management as it gives the feeling of fullness for a longer period of time.

Every summer, something we look forward to in France is my father-in-law's grilled cote de boeuf or beef prime rib. It's considered the most decadent cut, and I am glad Gerald has made it possible for my family to enjoy it any time.

Do you like fresh pasta? I have exciting news.

Shop Italian Pasta

The Pasta category is now available for ordering and delivery. That means you can enjoy quality fresh pasta, made in Italy, right in your home!

Keep in mind, this is not the dried pasta that you get from supermarket shelves. This is soft, fresh pasta made with durum wheat semolina to give it a nice al dente texture, and real fresh eggs to give it a warm yellow color. It is produced in a warm, moist environment, like how the best pasta chefs make it.

No more than one hour elapses between production and deep freezing, which is done to protect the pasta as it is exported around the world. As you know, freezing is the oldest and the most natural way of maintaining the original integrity (flavor, aroma, color, texture), freshness, and nutrients of food without adding preservatives.

This deep freezing is done with the IQF (individually quick frozen) method, so that each piece is frozen separately for the best possible quality.

Look through our pasta offerings for some recipes!

Scallops are a perfect summer food, but perfect at any time of the year, too! They are light, creamy in texture, and the roe gives a rich flavor. Most instances, it is prepared with heavy cream and butter, which are too heavy to digest. I am sharing here my favorite dairy free cream sauce, which is simple enough, but nevertheless has an elegant restaurant feel to it.

Ingredients (serves 4)

Summer is here, and it’s time to celebrate! It’s the perfect season for all your picnics, outdoor parties, or simple get-togethers with friends on the patio. Discover our Deli category for pica-pica or little bites that will go with cold beer or nice wine that you can enjoy in this warm and welcoming weather. Whether you are preparing for an elaborate party or an impromptu gathering, these ideas will make you life easier for you, and guarantee that you and your guests have a good time. Here are some suggestions on how to prepare these cocktail treats:

Spanish chorizo - make thin, diagonal slices and serve, fry lightly with some olive oil.

Burgundy snails - bake at 210 °C / 410 °F for 9-11 minutes, serve hot with a dry white wine.

Seafood mini samosas - bake at 210 °C / 410 °F for 15-20 minutes or fry in hot oil until golden brown.

Zucchini, tomato, goat cheese tart - bake the tart at 250 ° C / 475 ° F for 9-13 minutes, let cool for 1-2 minutes before serving.

Sea bass is an excellent source of protein and selenium, which our body depends on to produce antioxidants and essential omega-3 fatty acids needed in lowering blood pressure and reducing levels of cholesterol. What's more, it is also low in calories. Now, that's healthy indulgence in every bite!

Ingredients (serves 4)

1 pack Chilean seabass fillets (approx. 500-600 grams)

250g cherry tomatoes, cut in half

6 tbsp olive oil (divided into 3)

100 g sliced white onion

3 sticks celery, sliced

1/2 tsp cumin

2 garlic cloves, finely chopped

*3 cups red rice, cooked (or 1 cup cooked quinoa)

40g Gerald aromatic dill, chopped

50g pine nuts, toasted

1 chicken or vegetable bouillon cube (diluted in 6 tbsp hot water)

Salt and pepper

Optional for garnishing, balsamic glaze

1. Before cooking ,prepare sea bass by scoring the skin, cutting into the flesh slightly, 5 or 6 times at about 1 cm intervals. Set aside.

2. Heat oven to 180 °C. Put the tomatoes on a baking sheet and drizzle with 2 tbsp olive oil and some salt and pepper. Roast for 15 mins, remove and set aside.

3. Heat 2 tbsp olive oil in a large pan. Add the onion, celery, cumin and garlic, then season to taste. Fry on a medium heat for 10 mins until golden. Add the rice, dill, diluted bouillon cubes and pine nuts. Gently stir through for 5 minutes. Turn off heat.

4. Season the fish with a little salt and pepper just before cooking. Heat the frying pan until very hot, then add 2 tbsp olive oil. Lay the fish fillets in the pan, skin-side down. As soon as it goes in, press each fillet down with your fingers or a fish spatula to stop it from curling up. Reduce the heat to medium, then leave the fish to cook for 3-4 mins, undisturbed, until you can see that the flesh has cooked two-thirds of the way up and the skin is crisp and brown.

5. Flip the fillets over, then fry on the flesh side for about 2 mins until just done, basting the skin with the oil in the pan as it cooks. Turn off heat. Leave to rest and baste with the hot oil and juices from the pan.

6. For plating, place rice pilaf with dill on a plate, top with sea bass fillet. Add roasted tomatoes. For garnishing, sprinkle some dill or some balsamic glaze.

We have our great selection of high quality frozen fruits and vegetables that some of you loyal customers also know from Icebox, but did you know that frozen fruits and vegetables can be better than fresh ones?

Here are the advantages:

More nutrients and flavor - Fruits and vegetables are frozen when they are at their ripest. When they are flash-frozen right after harvest, and on premises at -20°C, the most amount of nutrients and flavors are preserved. Compare that to fresh broccoli, for example. Once it is cut, it sits in storage, transport, and supermarket displays for several days or even weeks. During that time, all the flavor and nutrients are fading fast. That is why the quality of frozen fruits and vegetables compared to store-bought fresh produce is better.

Longer shelf life - As long as the temperature is kept consistent in the freezer (i.e, little thawing and freezing cycles), frozen fruits and vegetables can last for several months, unlike fresh ones that have to be consumed within a few days.

Best value - For the flash-freezing process, fruits and vegetables are harvested when they are in season and therefore in abundance, which provides the best value for money.

If you want to know more on the studies on frozen vs. fresh food, here are a few links on this topic:

- United Nations Food and Agriculture Organization

- Daily Mail