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March 2010 - In this Issue: |
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Eggs-traordinary! |
 In the pantheon of nearly perfect foods, eggs are at the top of the list! Loaded with nutrition, inexpensive, low in calories, and quick to fix, eggs are an extraordinary food source. Uniquely packaged, eggs are a staple in everyone’s refrigerator and a frequent ingredient in recipes of all sorts. While often found on the breakfast table, eggs are certainly not limited to just one time of day, they are available as the main show for any meal and any occasion. In this issue we dazzle you with some fast facts about eggs, explain how to make the perfect omelet, and describe a few other egg dish favorites. We finish with some scrumptious recipes that will have you rediscovering this eggs-traordinary ingredient! | |
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"Fast Weeknight Meals" |
Store Information |
Store Hours:
Monday - Saturday
10 a.m. - 9:30 p.m.
Sunday
11 a.m. - 6 p.m.
Calhoun Square
3001 Hennepin Ave.
Minneapolis
(612) 824-4417
(888) 824-4417
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Kitchen Window Services |
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Equipment Rental |
For weddings, graduations, birthdays, anniversaries, company parties
-- or just because!
Outdoor Paella Party
Let Kitchen Window help you create a one-of-a-kind outdoor party experience for you and your guests at your office or in your backyard. We personalize our services to fit your style – and your budget.
Our Rental options:
- Easy -- Rent the Party Kit
- Easier -- Party Kit & Pre-Prepped Ingredients
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In Spain, paella is traditionally cooked over an open flame. Fire up the outdoor burner and cook up an impressive version of this Spanish classic featuring shellfish, chorizo and other authentic ingredients. With a selection of tapas and dessert, all you need to add is a little Flamenco music. Kitchen Window carries paella pans in a range of sizes, from 8 inches to 52 inches. Made of carbon steel, the pans are great for all types of outdoor cooking. Try them for fish fries, Dutch pancakes or grilled sandwiches. Kit includes paella pan, stand and burner.
more info
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Kitchen Window Events |
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April 10-11
Kitchen Window's Grill Expo
Calhoun Square
(more info)
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April 24
Birthday Event with
Jacque Henry
• In-Store Emile Event & Sale
• Complimentary Pie Clinics
• Pie Bake-Off
• French Wine Dinner
(more info)
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May 1
Chantal & Sara Moulton Event
1 p.m.
Cooking Demo
& Book Signing
6 p.m. Sara Moulton
Cooking Class
at Kitchen Window
(more info)
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Kitchen Window Online |
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Kitchen Window
is now on Facebook
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SEND THE KIDS TO COOKING CLASS!
 YOUNG CHEFS AT:
Parents Night Out Pizza
Leave the kids with us for a pizza party while you enjoy some grownup time in Uptown. We’ll have discount coupons from restaurants in the area available when you drop off the kids, so you can try someplace new or head back to an old favorite. The kids will have a blast making pizza with Chef Brian Storey. First, the class will learn how to make pizza crust from scratch, making both thin crust and deep-dish styles. Brian will even demonstrate how to toss a pizza crust. We’ll make a variety of sauces, including red sauce, pesto sauce and Alfredo that you can use to top your pizza. We’ll have plenty of cheese as well as an eye-popping array of toppings so you can create your own signature pizza. How about sausage and mushrooms with red sauce? Or maybe you’d prefer pesto sauce with onions and pepperoni. Perhaps your favorite is Alfredo sauce with Canadian bacon and pineapple. Let your imagination and your taste buds run wild. We’ll cook the pizzas using a pizza stone in a regular oven to get a nice, crisp crust; and we’ll also get to use the fancy pizza oven. We’ll even make a dessert pizza for a grand finale. This class is open to kids ages 8 and up.
Brian Storey | Participation | $50
#3074 – Saturday, April 17 | 5:30 p.m. – 8:30 p.m. REGISTER
YOUNG CHEFS AT: Tiger Sushi 2
We are excited to offer our first ever Celebrated Chef class for kids at Tiger Sushi 2 in Uptown. You’ll get to work in the restaurant’s kitchen with head sushi chef JR as you learn the secrets to making your favorite sushi. Class starts with a lesson for the grown ups on how to make sushi rice. This is an important step in making sushi, and almost as tricky as rolling the perfect sushi roll. JR will show the kids how to make a KAPPA MAKI (cucumber roll) and a SAKE MAKI (salmon roll). Then the real fun starts as each “tigger,” armed with their newly acquired skills, gets to make up their own rolls from a variety of ingredients. Moms and Dads can sip a cocktail while watching. There’s even DESSERT SUSHI, rolls made from Rice Krispies treats, fruity twizzlers and fruit roll ups.
Lisa Edevold | Participation | $50
(This session is for ages 8 – 11)
#3098 – Saturday, May 8 | 1:00 p.m. – 3:00 p.m. REGISTER
Lisa Edevold & J.R. Malibiran | Participation | $50
(This session is for ages 12 and up)
#3099 – Saturday, May 8 | 3:00 p.m. – 5:00 p.m. REGISTER
YOUNG CHEFS: Cooking with Fire
Why should grownups have all the fun of cooking over an open flame? This class features fun food kids will love, while teaching safe outdoor cooking techniques. First on the menu is that Minnesota classic: the Juicy Lucy, a unique hamburger with the cheese on the inside. We’ll serve that with hand-cut fries. Kids can whip up a chocolate, strawberry or vanilla milkshake to go with their burger and fries. We’ll use a fun grilling accessory, the Pudgy Pie maker to create some tasty grilled sandwiches, including a pizza pie using pizza crust, tomato sauce, green peppers, mozzarella and pepperoni. For dessert, no cookout would be complete without s’mores. We’ll use the Pudgy Pie maker for another sweet treat, rocky road pockets with marshmallows and chocolate. You’ll have some great recipes to share the next time you go camping, or for the next family barbecue. This class is open to kids ages 10 and up.
Daniel Darvell & Stephanie Johnson | Participation | $50
#3117 – Sunday, May 23 | 2:00 p.m. – 4:30 p.m. REGISTER
View All Cooking Classes You may register for any of our classes any time of day
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Featured Omelet and Egg Items |
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Eggs, any time of day, are the perfect quick meal or snack. Have some fun with some specialty tools that make cooking with eggs a cinch!
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Knife of the Month - April |
KNIFE OF THE MONTH
Wusthof Trident Wave Knife
The wide, wavy blade of the Wusthof Classic 7 inch Wave Knife is perfect for slicing through bread, meats, cheeses and sandwiches.
Trident Classic Wave Knife- Suggested Retail $125 THIS MONTH $89.99
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COUPON
Get A Complimentary Poach Pod Set
with Any $35.00 Purchase
{THIS COUPON IS VOID}
Please subscribe to our newsletter to receive our next coupon
Limit one coupon per customer number and one per household.
Offer expires April 13, 2010 |
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Did You Know This About That? |
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For breakfast, lunch, or dinner, an omelet is a great choice. French in origin, an omelet is not nearly as difficult as some might like it to appear. The secret to a great omelet is a great nonstick pan. An egg’s proteins coagulate at low temperatures, and are famous for making a pan difficult to clean. A good nonstick pan alleviates many of the problems with cooking eggs whether scrambled, fried, or as with an omelet.
What is an omelet? An omelet, or omelette, begins like scrambled eggs, but halfway through cooking is left undisturbed forming a pancake-like layer. Fillings are added to the omelet and the egg folded or rolled over the filling. |
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Beat 2 eggs with 1-2 Tbsp of milk, (or water), in a bowl with a fork or wire whisk until evenly blended. Add a pinch of salt and freshly ground pepper. For best results, begin with room temperature eggs by allowing the eggs to set for 30 minutes after removing them from the refrigerator. |
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Heat an 8-inch, nonstick skillet or sauté pan with sloped sides on medium heat. Add one to two teaspoons of butter to the heated pan. Tip and roll the pan around allowing the melted butter to coat the pan’s surface. |
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Pour the egg mixture into the pan. With a nonstick spatula, push in the sides of the cooking egg encouraging the liquid portion to flow into the void. Continue this motion working around the pan until no more liquid flows. Gently keep loosening the omelet from the pan along the way so that it slips around the pan easily. |
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Allow the omelet to finish cooking undisturbed. Omelet fillings may be added as a “stripe” down the middle of the pan. For proper folding or rolling, avoid overfilling the omelet. Keep the omelet loose in the pan with a couple shakes of the pan periodically. |
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Tip the pan forward and flip one-third of the omelet back on itself. Slide the omelet onto a plate with the folded edge first. With a tip of the pan, allow the remaining third to overlap on the folded portion of the omelet. |
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| Single-fold vs. Double-fold – If you prefer, an omelet can be simply folded in half and slid onto a waiting plate. A “single-fold” omelet works well when a lot of filling is included inside the omelet. |
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 Omelet Variations – Fill your omelets with delicious fillings according to your taste. Here are a few of our favorite combinations:
- Avocado, cheddar cheese, sour cream, salsa
- Brie, sautéed mushrooms, a sprinkle of thyme
- Mozzarella cheese, diced pepperoni, and Italian tomato sauce
- Chile con carne, cheddar cheese, sliced scallions
- Diced bell pepper, onion, zucchini
- Ham slice or dice, cheddar cheese
- Tomatoes diced, and a slather of prepared pesto
- Olive tapenade, diced tomatoes
Fluffy Omelets - Separate the eggs and beat the whites until soft peaks are formed. Carefully fold in beaten yolks and pour the entire mixture into a heated pan. As the eggs cook, the air bubbles will be captured, and an airy omelet created.
Egg White Omelets – These omelets use just the white of the egg and are often preferred for those desiring lower calories or lower fat intake. The egg whites may be frothed, (not beaten, however), prior to adding to the heated pan. The addition of herbs, tomatoes, or onion provides good flavor enhancements.
Frittatas and Tortillas – Cousins to the omelet, an Italian frittata, or a Spanish tortilla (see featured recipe below) are similar egg dishes where additions, (vegetables, meat, herbs, or your choice) are added to the egg mixture prior to cooking. The result is a thick, pancake-like egg dish that is flipped halfway during cooking. The “pie” is cut into wedges and served. Two nonstick pans work well for inverting the frittata and finishing the cooking.
Quiche – A great quiche has a creamy, custard filling encased in a tender flaky crust. Eggs are combined with milk and/or cream to form a custard-like mixture. Additional ingredients – limited only by the imagination – are added to the mixture or placed in a waiting pie shell. To prevent a soggy crust, partially prebake the shell. Use a removable bottom quiche pan or flan pan for easy presentation. Alternatively, a deep-dish pie dish will perform well for delicious quiches
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Kitchen Window Smart Omelet and Egg Tips |
Tip #1: For poached eggs, add a pinch of lemon juice or vinegar to the poaching water; the acid will help coagulate the egg whites’ proteins helping the egg keep a better shape. Bring the water to a boil, but reduce to barely a simmer once the eggs have been added.
Tip #2: When dyeing eggs, add a teaspoon of vinegar to the water and food coloring mixture. The vinegar’s acid will dissolve some of the eggshell’s calcium compounds allowing for greater absorption of the color.
Tip #3: Before slicing a hard-cooked egg, allow it to cool thoroughly. An egg slicer will produce uniform slices that will “fan” beautifully as a colorful garnish.
Tip #4: Use pasteurized eggs for recipes that have an uncooked egg component. The pasteurization process destroys any potential salmonella bacteria potentially present in raw eggs. Some grocers will carry pasteurized eggs, or, alternatively, egg substitutes sold in cartons are pasteurized.
Tip #5: When adding eggs to a hot mixture, temper them first by adding a small amount of the hot mixture to the eggs, then add the warmed eggs to the hot mixture. This will help prevent curdling and separation in the final product.
Tip #6: An egg mixed with a small amount of cream or water and brushed on breads, cookies, or pastries will result in a lovely, shiny golden surface. An egg wash will also help garnishes such as decorative sugars, nuts, or seeds stick to the surface of pastries during baking.
Tip #7: For deviled eggs, it is helpful to have the yolk centered in the egg. Turn eggs on their side, or with the tip side down overnight in the refrigerator before cooking. This will inspire the yolk to settle more toward the center. Also, stir or move the eggs around while cooking.
Tip #8: To keep deviled eggs from sliding around on a platter, use a specially designed deviled egg platter, or shave a thin slice off each side of the egg before halving.
Tip #9: Rinse raw egg from cooking utensils under cold water. Hot water will cook the egg’s protein binding it to the utensil’s surface.
Tip #10: An egg that floats in water is a very old egg and should not be eaten. The egg floats because the air cell located in the rounded end of the egg gains air and size as the egg ages providing buoyancy.
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Q: How can I keep boiled eggs from having a green-tinged yolk?
A: The green color around the yolk of a hard-cooked, boiled egg comes from too much heat. The yolk is high in proteins that when exposed to too high of a temperature for too long interact with the yolk’s sulfur compounds creating a green color. To avoid this, start hard-boiled eggs in cool water, allow the pot to come just to a boil, then remove from the heat. Cover the pot and allow the eggs to stand 15 minutes in the hot water. Cool the eggs in a cold bath water and peel, or refrigerate.
Q: Some eggs tout extra Omega-3 and Omega 6 compounds, how are these eggs different?
A: Chickens fed flax seed produce eggs with greater quantities of Omega-3 and Omega-6 compounds, essential fatty acids. Flax is high in these compounds and transfer to the egg through the chicken’s feed. Omega compounds are thought to have health benefits in triglyceride and cholesterol management.
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Q: My omelets are not turning out – what’s wrong?
A: There are some common issues that arise when making omelets. Here are some troubleshooting tips:
(1) If the bottom is browning, but the top is still wet: use a lower heat setting that allows for more even cooking. (2) If the omelet can’t be folded, there may be too many eggs for the size of pan. For an 8-inch pan, use a maximum of 3 eggs; for a 10-inch pan, use a maximum of 5 eggs. Also use a modest portion of filling for good folding. (3) If the omelet is sticking to the pan, use a good quality nonstick pan. Keep loosening the omelet from the bottom of the pan during early stages of cooking. A little butter added to the pan will help with sticking and will add a flavor boost.
Q: What is the best way to store eggs?
A: Eggs may be kept at room temperature for a few days, but degrade quickly. Refrigeration extends the shelf life of an egg greatly. The ideal storage temperature for eggs is 40ºF. Avoid storing eggs in the door of the refrigerator, which is typically warmer than the central compartments. Store eggs in their original cardboard carton; it helps to maintain a higher humidity environment while reducing odor absorption. |
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Eggs by Michel Roux. Photography by Martin Brigdale. Copyright 2005. Published by John Wiley & Sons, Inc., Hoboken, NJ.
We thought we knew eggs pretty well, but Chef Roux presents a decidedly French perspective on this ubiquitous food that opens us to a new world of flavors and interpretations. Michel Roux clearly has a reverent respect for eggs in all forms and generously shares his secrets for coaxing great flavor from this everyday ingredient. He states, “Like bread, eggs are one of life’s most basic and indispensable foods.” He includes all the fundamentals for eggs – boiling, poaching, frying, scrambling, and baking. From this knowledge base, he explores a myriad of dishes where eggs are the primary ingredient, and others where eggs provide the essential distinctiveness to the dish as with soufflés, custards, meringues, pasta, and many others. His personal recipes range from eggs as the entrée to eggs as appetizers, snacks, or desserts. You’ll find authentic recipes for such classics as Quiche Lorraine (featured below), and Classic Gruyère Soufflé, but you’ll also find some creative inspiration as with his Pear & Cinnamon Omelet or Pistachio Crème Brûlée, and many others. The full-color photography generously placed throughout the book is a beautiful complement to the recipes. You’ll find this book an enticing, magnificent homage to the humble egg.
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Recipes excerpted from Eggs by Michel Roux. Copyright 2005. Published by John Wiley & Sons, Inc., Hoboken NJ. Reprinted with permission of the publisher. All rights reserved.
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Scrambled Eggs Masala
Making scrambled eggs will never be quite the same once you try this variation. A few simple additions to a basic mixture of eggs and milk turn everyday fare into an extraordinary moment. There’s something about the flavors of the onion and cilantro that bring out the best of the eggs in this scrambled dish.
View recipe
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Spanish Tortilla with Chorizo
In Italy this would be called a frittata, here the chorizo characterizes the dish and shifts it to a different country of origin, Spain. Over an inch in height, and bursting with flavor, this is a hearty egg dish that would fit equally as well at the brunch buffet or as the featured entrée in a rustic supper. Seconds were had by all!
View recipe |
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Quiche Lorraine
For a while, we all over did it on quiche. But, it’s time to rediscover what makes quiche so popular. This classic recipe for Quiche Lorraine has all of the original richness included, and what a difference it makes in the results! Each bite invited savoring and deliberate enjoyment. Serve with a garden salad for the perfect lunch or supper.
View recipe
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Share this email with a friend or invite someone to join you for a cooking class.
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Plan an eggs-hilarating time in your kitchen sometime soon!
From all of us at Kitchen Window
Kitchen Window
Calhoun Square - 3001 Hennepin Ave.
Minneapolis, MN 55408
612-824-4417 -- 888-824-4417
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