Successful Annual Knife Event 2019

Successful Annual Knife Event 2019

Wow! What a fabulous day it was today at The Kitchen Company! We hosted our annual knife event sponsored by Wusthof and were lucky enough to have THREE knife experts in the house! A huge THANK YOU to Executive Chef Mike Garaghty and Knife Expert Hank Allen, both from Wusthof, and to Bruce Bochman, local expert knife maker located right her in Grants Pass Oregon.

Not only were there some incredible savings on knife purchases, but we were also treated to expert advice on a huge selection of Wusthof knives. Not only could you ask all your burning knife questions, but there was an opportunity to try all the knives on display.

We were treated to roasted turkey sliders courtesy of Becky Bochman (turkey roaster) and Chef Mike (turkey carver). Chef Mike all gave some great tips on roasting a turkey. Did you know that the “rest” period after roasting is critical? How about the type of pan in which you roast your turkey? A low-sided pan (like the baking sheets that were part of last month’s giveaway) coupled with a rack, allows air to flow all around the turkey which allows for more even cooking on the lower portions of the bird. Meaning that the thighs and legs get cooked before the breast meat gets over cooked!

All in all, it was a great day. Thank you to the folks who patiently waited in line for their knives to be sharpened, or at the check out when the lines were long-ish, or at the knife stations where there we a lot of folks wanting to ask questions and try out the knives.

Below are some images from the event. Just click and image to enlarge it and scroll through the gallery.

 

Easy Pumpkin Mousse

Easy Pumpkin Mousse

This is a super easy recipe for pumpkin mousse and is well-received every time we serve it in the store. It made its annual debut yesterday (November 1st) during the First Friday Art Walk festivities. It is so popular that one adventurous young lady consumed eight helpings! EIGHT!  Okay–to be fair, the portions were small and served in tiny little paper cups so, in actuality, she probably only had a regular-sized serving.

As stated above, this is a super easy recipe that can be made ahead and kept in the refrigerator for a few days in an airtight container like one of these by OXO or Kilner (both of which you can find in multiple sizes in the store).

Both are made of glass that can be placed in a microwave or toaster oven for reheating. The OXO dish has a plastic snap-on lid that has a silicone seal for stopping leaks. The Kilner dish has a glass lid with plastic and metal clips and also features a silicone seal for stopping leaks. Both are air-tight!!

 

 

Print Recipe
Easy Pumpkin Mousse
Add some crushed graham crackers to the bottom of each serving dish for crunch and as a "make-shift" crust option.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin puree, maple syrup, canilla, and whole milk and beat with a hand mixer until smooth.
  2. In another bowl, whip heavy cream until stiff peaks form, 3-4 minutes. Fold 2/3 of the whipped cream into the pumpkin until smooth. Spoon or pipe into serving dishes and top with the remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
Easy Homemade Pizza Crust

Easy Homemade Pizza Crust

We’re featuring this recipe because our November Feature Giveaway is a pizza set by Emile Henri in honor of National “Pizza With The Works Except Anchovies” Day on November 7th. We’re choosing to feature the Emile Henry pizza stone because it is second to none for even heating, withstanding high temperatures, creating a crisp crust, and making pizza at home a joy. The set also comes with a pizza peel to make extracting your pizza from the oven less, shall we say…hazardous.

You might want to practice making dough (for when you win the pizza set) so we got this recipe straight from the Emile Henry website. Yes, you could just buy some premade dough at Trader Joe’s or some other supermarket but why would you want to when this recipe is so dang easy? Fresh pizza dough makes such a huge difference. Whether you like your pizza loaded with toppings or just with a bit of olive oil and fine cheese, the crust will take that pizza from ordinary to amazing. Once you have your dough ready, it’s full steam ahead for the pizza lovers in your life. This pizza-at-home thing just might become a habit. Sounds good to me…

What is your favorite type of pizza? Do you make it at home or get take-out? Does anyone really like anchovies on their pizza? Let us know in the comments below.

Link to the original recipe here.

Print Recipe
Easy Homemade Pizza Crust
Prep Time 10 minutes
Cook Time 15-20 minutes
Passive Time 20 minutes
Servings
crust
Ingredients
Prep Time 10 minutes
Cook Time 15-20 minutes
Passive Time 20 minutes
Servings
crust
Ingredients
Instructions
  1. Combine flour, yeast, sugar, and salt in mixing bowl. Whisk until ingredients are blended.
  2. 2. Stir in water and 2 tbsp olive oil until well blended.
  3. 3. Place dough on a lightly floured counter, baking mat or cutting board. Knead 10 minutes. Cover with towel and let rest for 20 minutes
  4. 4. Sprinkle Pizza Peel with 2 tbsp. cornmeal. Place dough on peel and press into a circle. Stretch and roll dough shaping a 14-inch circle and add toppings.
  5. 5. Bake at 425 degrees for 15-20 min., or until crust is crispy.
  6. GRILLING DIRECTIONS: 1. Preheat your grill: CHARCOAL, NATURAL WOOD GRILLS: Light charcoal, dump coals on bottom grate, spread out coals, put top grill grate in place and place stone on top of grill grate. Let stone heat up to cooking temperature 500 - 700 degrees F, depending on your recipe instructions. GAS GRILL: Light burners, put pizza stone on grill grate, let stone heat up to cooking temperature, 500-700 degrees F, depending upon your recipe instructions. 2. Meanwhile, roll out pizza dough onto a pizza peel. Add sauce, cheese, and toppings. 3. Just before cooking, sprinkle2 tbsp. of cornmeal on Pizza Stone. Slide pizza directly onto hot Pizza Stone. Cover the grill and cook over high heat for 15-20 min., or until crust is lightly browned and the top is bubbly. 4. When pizza is done, remove it with pizza peel. If you're making another right away, place a platter; or serve pizza right on the Pizza Stone. Lift up Pizza Stone at handles using potholders. The handles will be very hot. 5. Place the stone on cutting board or trivets. 6. Cut pizza slices directly on Pizza Stone
  7. CHEESE PIZZA: Spread 1 cup tomato sauce with 2 tsp. Italian Seasoning on dough leaving 1/2 to 1-inch rim. Sprinkle on 2 cups shredded Mozzarella cheese PESTO PIZZA: Drop 5-6 spoonfuls of pesto on cheese pizza. MUSHROOM PIZZA: Slice medium onion and 8 oz mushrooms, saute them in olive oil until soft. Spread on top of cheese pizza.
Emile Henry

Emile Henry

Emile Henry is a name synonymous with quality. And it should be. This is a company that was founded in 1850 and is still thriving today. Located in Marcigny, a small town in the province of Burgundy, France, Emile Henry has established a worldwide reputation for manufacturing the finest quality ceramic ovenware, gourmet cooking products, and bakeware products. Still owned and operated by the Henry family, the company today manufactures all of their new cooking products from Burgundy clay using their proprietary High Resistance Oven Ceramic state-of-the-art manufacturing process.

With Roots In Burgundy

Burgundy is noted for world-famous wines that are grown in the mineral-rich limestone soils of the region. Imparting fantastic terroir in the wines, it is these soils and clays that go into the special clay cookware-crafting formulas that are the basis of all Emile Henry ceramic cookware and other products.

Worldwide, professional chefs and home cooks appreciate Emile Henry for the many products and shapes that are properly designed for cooking and baking. The products have the right dimensions, the correct depth and the special features that make Emile Henry products so desirable for everyone that enjoys cooking and eating great foods.

Why Chefs Love Emile Henry

  • Burgundy clay evenly and slowly diffuses heat to the very center of the cooking dish. Food is cooked evenly, which brings out the flavors and aromas. Burgundy clay has superior heat retention properties which keep food hot and more flavorsome when resting on the dining table or on a kitchen sideboard.
  • All Emile Henry products are direct freezer-to-oven. They exhibit extraordinary thermal shock properties. They go under the broiler and in the microwave.
  • Emile Henry products do not chip or crack easily. One can cut directly on the surface without scratching or damaging the product.
  • The surfaces do not trap and hold baked-on or burnt food. Cleaning is remarkably easy. All Emile Henry products can go in the dishwasher.
  • There is no lead or cadmium in our products, all of the glazes meet California Prop 65, and all of the products are 100% food safe. Offered in a large variety of colors, the glazes will not craze, discolor or fade over time.
  • All Emile Henry products carry a limited household ten (10) year warranty against breakage due to defective workmanship.

Serving Chefs and Home Cooks in and Around the Rogue Valley

At The Kitchen Company, we have a fine selection of Emile Henry cookware products such as baking dishes and pizza stones, and the discerning gourmand will recognize the quality in every loaf pan, casserole dish, stew pot, handcrafted pie dish, tagine, and brazier we offer.

We also carry a full line of durable and beautiful Emile Henry tableware including lunch or dinner plates, soup bowls, salad bowls, serving bowls, ramekins, coffee mugs, tool crocks, butter dishes, oil bottles and more!

Primo Pumpkin Brownies

Primo Pumpkin Brownies

I’m not sure of the provenance of this recipe originally. If I can find out, I’ll give credit or a link back to the original. In the meantime, do warm-up your autumn tastebuds for a quintessential “pumpkin” recipe. You will find these so-called brownies to be moist and pumpkin-y but not so sweet as to make you gag like so much of the oft-overdone pumpkin spice goodies these days. That being said, it can be easy to over indulge if these little beauties are cut into bite-sized pieces. You just pop them in your mouth, one after the other, until the entire plate is empty. I’m not speaking from experience–wink wink!

Seriously, we served these last Saturday at the store and they were a big hit even for folks who are not necessarily pumpkin fans. We dolled ours up with some jimmies that you can purchase in the store. For an even jazzier presentation, we have sprinkle assortments featuring either Halloween themed sprinkles or autumn-themed sprinkles.  In the meantime, here’s the recipe for you to try at home. Maybe you can share it with your co-workers, or take some to your bank, or send some to your child’s class, or just eat them all when no-one is looking…

 

Print Recipe
Primo Pumpkin Brownies
Servings
Brownies (regular sized)
Ingredients
Servings
Brownies (regular sized)
Ingredients
Instructions
  1. Preheat oven to 350F. Spray an 8" square baking pan with nonstick cooking spray or grease the pan with butter.
  2. Beat brown sugar, butter, and vanilla in a bowl with an electric mixer at medium speed until smooth and creamy. Add the egg; beat until fluffy. Add the flour, pumpkin, pumpkin pie spice, baking powder, and salt; beat at low speed just until blended. Stir in toffee bits. Spread batter evenly in the prepared pan.
  3. Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan set upon a wire rack. Prepare the frosting and spread over the cooled brownies.
  4. White Chocolate Cream Cheese Frosting: - Heat 2 tbsp whipping cream in a small saucepan over medium heat until almost boiling - remove from heat. - Add 4 oz chopped white chocolate; stir until completely melted. Cool slightly. - Beat 6 oz softened cream cheese and 1/3 cup powdered sugar (sifted) in a large bowl with an electric mixer at medium speed for about 1 minute or until fluffy. - Add white chocolate mixture; beat until smooth.
  5. * A substitute for pumpkin pie spice: 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground allspice 1/4 tsp ground nutmeg