Cranberry Aioli with Citrus and Herbs

Cranberry Aioli with Citrus and Herbs

This recipe comes to us courtesy of Chef Mike Garaghty from Wusthof. During our Annual Knife Event last weekend, he carved a turkey (and made it look effortless) and made roast turkey sliders. The accompanying sauce was the recipe you’ll find below. It’s super simple but well received.

Did you attend the Knife Event? Did you get to sample a turkey slider? Did you try the sauce? Tell us below!

 

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Cranberry Aioli with Citrus and Herbs
Prep Time 5 minutes
Servings
Ingredients
Prep Time 5 minutes
Servings
Ingredients
Instructions
  1. Place all ingredients into a bowl and mix. Store in an airtight container for up to one week in the refrigerator.
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!!

 

 

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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.

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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.
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…

 

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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
Monster Cookies

Monster Cookies

This delicious cookie was served in the store on Saturday, October 5, 2019. It’s not the first time. We’ve served this cookie before. It’s always well-received and nearly always gone before the end of the day. We took this recipe from a book titled Sally’s Cookie Addiction by Sally McKenney published in 2017. It’s a book that we try to keep in stock because it’s so popular and is filled with the most tasty cookies!

The recipe calls for all the basics – flour, sugar, butter, etc -things that you might have on hand. But it also calls for chocolate chips, M&Ms© candies, and creamy peanut butter – things you may need to plan ahead for or pop to the market and purchase. This is exactly the type of recipe that one could easily swap out the “add-ins” if one preferred, say, raisins more than M&Ms©. As you read the recipe instructions you’ll find that, after baking, more chocolate chips and M&Ms© are pressed into the tops of the warm cookies. I submit that pressing a little toasted coconut flakes would also be delicious as well as pretty. You can also view the original recipe–posted in 2013–on her website here where you’ll get to read first-hand Sally’s own comments and musings.

Do you know that our October 2019 Monthly Feature give-away includes two of the items you need to make cookies? You can read more about it here. Make sure you are on our email list which automatically enters you into each of our drawings. You can sign up here. You can also enter by dropping a paper entry into our vase next time you are visiting the store.

Did you get to taste these cookies in the store? Have you made these cookies? Do you plan to make them? Let us know your thoughts in the comments below.

 

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Monster Cookies
For this recipe you will need the following items which we carry in the store: Good baking sheet pans | Parchment paper or silicone baking mats | Pure vanilla extract | Stand mixer or hand mixer | Rubber or silicone spatulas |Cookie scoops | Cooling racks | Measuring cups and spoons
Prep Time 20 minutes
Cook Time 80 minutes
Servings
cookies
Ingredients
Prep Time 20 minutes
Cook Time 80 minutes
Servings
cookies
Ingredients
Instructions
  1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large bowl, using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about one minute. Add the granulated sugar and brown sugar, and beat on medium-high speed until creamed, about two minutes. Add the eggs, peanut butter, and vanilla extract, and beat on high speed until combined, about one minute. Scrape down the sides and up the bottom of the bols and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, add the oast. Once combined, beat in the M&Ms© and chocolate chips. The dough will be thick and sticky. Cover and chill the dough in the refridgerator or at least 20 minutes (and up to four days). If chilling for longer than one hour, allow it to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  4. Preheat the oven to 350ºF (180ºC). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Scoop balls of dough, two tablespoons (No. 30 scoop) of dough per cookie, and place 3" (7.5 cm) apart on the baking sheets. Bake for 12 to 14 minutes, until lightly browned on the sides. The centers will look very soft.
  6. Remove from the oven and allow to cool on baking sheets for five minutes before transferring to a wire rack to cool completely. While the cookies are still warm, you can press a few more chocolate chips and/or M&Ms© into the tops—this is only for looks!
  7. the cookies will stay fresh in an airtight container at room temperature for up to one week.
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.