Monthly Feature for October 2019

Monthly Feature for October 2019

October 14th is National Dessert Day.

That’s a broad category. How does one narrow down a favorite dessert AND please all the people (well, most of the people)?

We decided that so many desserts can be made using baking sheets (and because they are so useful all over the kitchen) that our October 2019 give-away would be:

  • One NordicWare Naturals Half Baking Sheet Pan
  • One NordicWare Naturals Quarter Baking Sheet Pan
  • One Silpat mat for the half baking sheet
  • One cookbook called Sheet Pan Magic

Do you know that ALL NordicWare products are made in the United States? NordicWare has been a family run business since it’s inception in 1946. You can read more about that here. These are the very same sheet pans that Roy uses at home and when baking goodies for the store. He swears by them. Check this out

Even Silpat mats have been around since the mid-1960s. They were invented by Monsieur Guy Demarle who, with the help of his Silpat mats, earned the distinction for the best baguettes in France. You can read more about that here. Silpat mats were born in France and continue to be made there today.

We believe that the magic of a good sheet pan is that you can do so many different things with it. For example:

  • cookies
  • bars
  • squares
  • granola
  • cake rolls
  • biscuits
  • cinnamon rolls
  • croissants
  • one-pan breakfast
  • bacon in the oven
  • complete dinners
  • use as a base when making tiny tarts
  • place your dipped cookies on them to cool
  • bake meatballs
  • under a spring-form pan
  • to catch oven spill-overs
  • as a serving tray
  • fill it with bowls of condiments for burger or taco night

How would YOU use your sheet pans? Let us know in the comments below. And don’t forget to visit the store and enter our drawing. Remember, no purchase necessary, one paper entry per person.

Good luck and we look forward to your next visit!

Monthly Feature

Monthly Feature

With the launch of our website in September 2019, we started a fun, new approach to sharing our products with our customers. We call it the Monthly Feature and here’s kinda how it works…

1. Each month we choose something fun or special to celebrate.
Did you know there is a “national day” for just about everything? For our web launch we chose National Pancake Day which is September 26th in case you were wondering.

2. On (or around) the first Friday of each month we’ll unveil that month’s theme.
It will be anything that suits our fancy or sounds fun to talk and share about. Also, it has to be food or cooking or kitchen related in some way.

3. Near the last Saturday of each month we’ll do something to showcase the theme.
For our pancake day launch, we did pancake tastings in the store from 10am2pm with fresh buttermilk (and gluten free) pancakes. We used pans, bowls, whisks, turners, spoons, etc from the store so you could see them in action. We also used local jam and syrup that is sold in the store. It was pretty fun.

4. Each month there will be a product give-away that is related to the theme.
For our launch, we gave away to three lucky winners an All-Clad Griddle Pan. You don’t have to be present to win-just drop your name and phone number in our bucket (one entry per person, no purchase required).

5. You can get an ONE ADDITONAL entry by signing up for our email list.
In fact, by being on our email list you will automatically get an entry into every Monthly Feature give-away. So you have a chance to win even if you can’t make it in to the store!

And BONUS! If you are on our email list you will be the first to know what the upcoming Monthly Feature is, the first to know about any super specials we might have. If it’s limited stock (depending on the product) you may have an opportunity to purchase at the super special price before the general public.

It’s all still new for us so if we encounter any kinks along the road, please bear with us.

Sheet Pan Sweet Potato Hash

Sheet Pan Sweet Potato Hash

This recipe is from the NordicWare site. We’ve chosen to include it here because of our October 2019 Featured Give-away.

Cooking your entire meal on a single sheet pan makes dinners easy and delicious and cleanup is a breeze. After you try this recipe, let us know what you think in the comments below. And don’t be afraid to experiment and change things up based on what you have on hand. The original recipe (as shown here) is southwest inspired but could easily be changed up by substituting different spices. You could use any summer squash in lieu of zucchini. Let your imagination (and your spice pantry) go crazy.

You’ll find the following items that were used in this recipe at The Kitchen Company.

** Used in this recipe **

  • NordicWare Baker’s Half Sheet Pan
  • Measuring cups
  • Measuring spoons
  • Mixing bowls
  • Mixing spoons
  • Chef’s knives
  • Salt
  • Pepper
  • Paprika
  • Oven mitts/potholders

** Optional tools **

  • Silpat half sheet pan non-stick liner (optional)
  • Corn Cutter (for getting the kernels off fresh cobs) (optional)
  • Garlic peelers and mincers
Print Recipe
Sheet Pan Sweet Potato Hash
Prep Time 20 minutes
Cook Time 22 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 22 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 425F. Lightly oil or spray Baker's Half Sheet pan. Place sweet potatoes in microwave safe bowl and precook for 3-5 minutes. Alternately you can pre-parbake them or steam them for 8-10 minutes. When they are cool enough to handle, mix the cubed sweet potatoes with the zucchini, red bell pepper, onion, black beans, corn, olive oil, garlic, chili powder, cumin, and paprika.
  2. Spread the mixture evenly onto prepared half sheet. Bake for 15-20 minutes, stirring halfway through. Remove from the oven and, using a spoon, make six wells in the vegetables for the eggs. Crack an egg into each well. Sprinkle eggs with salt and pepper and return to the oven for an additional 7-9 minutes or more depending on how you like your eggs. Serve immediately.
Savory-ish Bacon Jam

Savory-ish Bacon Jam

For those of us who prefer savory pancakes, waffles, and French toast, this recipe will likely satisfy. It’s easy to make even if it’s a bit time consuming (about an hour from start to finish). It pairs well with a cream cheese spread (whip softened cream cheese with heavy whipping cream until easily spreadable). Best served warm or, at the very least, room temperature. Oddly, some people enjoy this on a peanut butter sandwich.

However you choose to eat it, we hope you like it.

Print Recipe
Savory-ish Bacon Jam
Prep Time 10 minutes
Cook Time 90 minutes
Passive Time 70 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 90 minutes
Passive Time 70 minutes
Servings
Ingredients
Instructions
  1. Cut the bacon into 1/2" slices and add to a large frying pan. The bacon pieces will separate as they cook. Cook over medium-high heat, stirring, frequently until the bacon is cooked but not super crispy. A few crispy bits are fine.
  2. Remove the bacon from the pan with a slotted spoon and set it aside. Pour out all but about 1-2 tablespoons of the drippings and reserve for another use.
  3. Add the onions to the pan and cook for about 10 minutes then reduce the heat to low. Add the sugar and stir well. Continue to cook until the onions have caramelized, about 20+ minutes. Add the espresso (or coffee) and the bacon and increase the heat back up to medium. Continue to cook, stirring occasionally until thick and jam-like, about 30 minutes
  4. Remove from the heat and stir the balsamic through adding more to suit your taste. Add salt if desired. For a uniform consistency, put it in your food processor and pulse until you are happy with the result.
Buttermilk Pancakes

Buttermilk Pancakes

Buttermilk pancakes are pretty much the staple in home cooking as they are easy to prepare and delicious to consume. Whether you choose to eat them with sweet condiments or savory condiments, you’ll find that a good pancake recipe can be one of the most versatile for breakfast, lunch, or dinner. We’ve chosen this recipe from Martha Stewart’s collection. It is a tried and true, never-fail buttermilk pancake recipe that will serve you well for many years. See the original post here.

Did you know that pancakes have been a part of the human diet for thousands of years? Apparently, Otzi the Iceman had remnants of ‘pancakes’ in his stomach when he was discovered in the Italian Alps about 5300 years after he died. You can read about him (and pancakes) here on the National Geographic website. At least when he died, he’d just enjoyed a hearty meal!

Apparently, buttermilk has a long history, too. And the buttermilk you buy in the store today doesn’t necessarily resemble the buttermilk (from actually churning sweet cream into butter) from yesteryear. The acidity in today’s “cultured” buttermilk works with the baking soda to give a lighter texture to your pancake (or any baked goods). You can read more about it here.

We hope you’ll try (and enjoy) this recipe, courtesy of Martha Stewart. Let us know in the comments below how you like your pancakes. Sweet? Savory? Fluffy? Thin? Tiny? Huge? The variations are unlimited.

NOTE: This recipe calls for salt. We have several varieties of salt at The Kitchen Company. We also have just the right pancake flipper, ladle, and measure cup or spoon. We even have pancake dispensers for those who really, REALLY like to have uniform pancakes! Come by and see – we’ll be waiting for you!

 

 

Print Recipe
Buttermilk Pancakes
The key to light and fluffy buttermilk pancakes from scratch? Don't overmix the batter—it should have small to medium lumps. Source: Martha Stewart Living, February 1998
Servings
6" pancakes
Ingredients
Servings
6" pancakes
Ingredients
Instructions
  1. Heat griddle to 375 degrees f. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tbsp melted butter; whisk to combine. Do not overmix. Batter should have small to medium lumps
  2. Heat oven to 175 degrees f. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off the griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 tsp butter onto the griddle. Wipe off excess with a paper towel.
  3. Using a 4-ounce ladle (about 1/2 cup) pour pancake batter in pools two inches away from one another. When pancakes have bubbles on top and are slightly dry around the edges (about 2 1/2 minutes) flip over. Cook until golden on the bottom, about 1-2 minutes.
  4. Repeat with remaining batter, keeping finished pancakes on a heat-proof plate in the oven. Serve with your favorite condiments.