 |
|
| |
Next Issue: |
"Bacon-licious" |
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
|
Kitchen Window Services |
|
|
|
|
Equipment Rental |
For weddings, graduations, birthdays, anniversaries, company parties
-- or just because!
Outdoor Jambalaya 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
- Easiest – Hire our Chef
Break out your Zydeco CDs and bring home the Jambalaya Kit for the perfect Louisiana-themed
get-together. Choose from a 4-, 7- or 10-gallon cast iron jambalaya pot, to feed your family or feed your neighborhood. The pot fits snugly into a sturdy solid steel tripod stand. The Banjo Cooker burner provides consistent heat, making it a snap to cook up the tastiest jambalaya this side of the Bayou. Let the good times roll this summer with food from the Big Easy. Kit includes jambalaya pot, stand, burner, lifters and paddle.
more info
|
CSA Update |
|
This summer at
Hay River Farms!
It’s been a great summer for our Hay River Farms CSA. Every week, they deliver great gourmet and heirloom varietals of vegetables and fruits, like golden tomatoes, pattypan squash and baby watermelons. Plus they always throw in a beautiful salad mix of fresh greens and herbs. We can’t wait to see what’s coming up in our autumn CSA deliveries! Delivery for participants arrive at Kitchen Window every Thursday.
Learn more
about purchasing a share from Hay River Farms CSA for Summer 2011.
|
Kitchen Window Online |
|
|
|
|
|
|
Join us this weekend for one of our French Baking Seminars and then stop by for our French Heritage Event
 Café au Lait & Croissants
Stephanie Johnson | Seminar | $20
#3232 – Saturday, September 11 | 9:30 a.m.
Pâte à Choux – Sweet & Savory Puffed Pastries
Stephanie Johnson | Seminar | $20
#3234 – Saturday, September 11 | 12:00 p.m.
Madeleines & Macarons
Joe Bushnell | Seminar | $20
#3233 – Saturday, September 11 | 2:00 p.m.
The Art of the Baguette
Stephanie Johnson | Seminar | $20
#3235 – Sunday, September 12 | 10:00 a.m.
Classic Sweet and Savory French Tarts
Terry John Zila | Seminar | $20
#3236 – Sunday, September 12 | 12:00 p.m.
Pots de Crème, Crème Brulee & Chocolate Soufflé
Terry John Zila | Seminar | $20
#3237 – Sunday, September 12 | 2:00 p.m.
View All Cooking Classes You may register for any of our classes any time of day
|
|
|
Le Creuset French Heritage Event & Sale
September 11 & 12th
Join Kitchen Window for two days of demos, samples, seminars and promotions – all celebrating more than eight decades of Le Creuset cookware. Whether you’re a home cook, a collector, or you’re getting a head start on your holiday shopping, you won’t want to miss this exclusive two-day Le Creuset event!
IN OUR STORE:
• An Exclusive Display of Vintage Le Creuset Pieces
• Special Savings on In-Stock, Full Price Le Creuset
• Complimentary Demos and Samples of Traditional French Fare
• Complimentary Gift with Le Creuset Purchase of $250 or More
• Enter our drawing for a 5.5 quart Round French Oven
FRENCH BAKING SEMINARS IN OUR COOKING SCHOOL
|
Kitchen Window's Knife Fest
Saturday, October 2nd and Sunday October 3rd -- 10:00 a.m. - 4:00 p.m.
At: Kitchen Window and Calhoun Square Atrium
|
Featured Cajun Country Items |
Home-style cooking, Cajun-style, is robust, full of flavor and takes advantage of plenty of fresh ingredients. Cast iron cookware will provide the full culinary experience for all things Cajun and a host of other cuisines.
|
Knife of the Month - September |
KNIFE OF THE MONTH
Wusthof Trident 7" Santoku
Traditionally designed for sushi and sashimi preparation, the Wusthof Ikon 7 inch Santoku is the ideal knife for paper-thin slicing. Well-balanced and sharp, the Santoku also makes a great all-purpose kitchen knife. The granton edge aids in the release of your food.
Trident Classic 7" Santoku - Suggested Retail $140 THIS MONTH $89.99
Trident Classic Ikon 7" Santoku - Suggested Retail $175 THIS MONTH $119.99 |
|
 |
|
|
|
| |
{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 September 23, 2010
|
|
|
|
Kitchen Window's Local Eats - Exclusive Dining Deals |
  Tiger Sushi 2
Tiger Sushi 2 is one of our go-to places for drinks, people watching and, of course, amazing sushi. Located in the Murals of Lynlake building, the restaurant has become a landmark of Lyndale avenue. It’s hip and modern, with a striking Asian-influenced decor that’s great for a casual happy hour or for an intimate night out on the town. We love sitting at the sushi bar, where you can watch master sushi chefs at work, but they also have a gorgeous patio overlooking the Greenway and an awesome, lively dining room with available “in-the-round” seating – a totally unique experience in Uptown. The restaurant’s owner, Lisa Edevold, is one of our favorite people here at Kitchen Window. She and her chef Victor have worked with us in the cooking school, and have always gotten rave reviews. We talked to Lisa recently and asked her what she recommends. It’s all great of course, but here are some of her favorites: the Bam Bam Roll – an amazing vegetarian roll; the Kick in the Pants roll, which has a nice heat and explosion of flavor; and the Volcano – a "sushi salad" that's a little bit spicy with just a touch of sweet. Stop in Tiger Sushi 2 anytime in the next 30 days, and Lisa will give you $10 off any purchase of $50 or more! Thanks Lisa!
|
|
-------COUPON-------
Receive $10.00 Off
Any Purchase of $50.00 or More
Limit one coupon per table. Offer valid through 10/9/10.
Tiger Sushi 2
2841 Lyndale Ave.
Minneapolis, MN 55408
612-874-1800
www.tigersushiusa.com
|
|
The Real Thing - Cajun Cooking |
 |
Famous Southern Louisiana dishes
include jambalayas, gumbos,
etouffees, and many other favorites. |
The constant evolution of cuisines is no more apparent than in the development of Louisiana’s food traditions. With deep culinary customs from generations rooted from elsewhere, the unique techniques survive and are applied to locally available food. The marriage of the past, with the food at hand, produces a new harmony of flavors and gustatory pleasures.
What is “Cajun?” Cajun is a verbally contracted form of the word Acadian. French settlers had made their home in the Acadia region of Nova Scotia, Canada. Beginning in 1755, these settlers were expelled from Canada and forced to relocate elsewhere. Some refugees returned to France, others found homes further south along the Atlantic coastline. Over time, a large number of Acadians found life in Southern Louisiana accepting and enabling. Cajun is an entire culture of traditions, not just a cooking style.
 |
Shrimp, crawfish, and seafood
of all types are featured in
Cajun cooking. |
Connected to the Sea and Land – Acadians initially arrived in Nova Scotia from French seaports. Life in Nova Scotia similarly revolved around the sea. It was logical that the refugees fleeing Nova Scotia be attracted to another coastal area rich in fish and shellfish – a ready food source. Similarly, the adjoining wetlands yielded new plants and herbs that also typify Cajun cooking.
Cajun Cooking – Early on, the Cajun arrivals were befriended by Native Americans of the area and became apt students of learning about and adapting to the area’s indigenous foods. Cajun cooking is distinguished by wild game, seafood, and locally occurring vegetables and herbs. The area is suitable for rice growing, and the grain holds a large presence on any Cajun table.
 |
German influences in the region brought sausage-making skills into Cajun culinary traditions. |
One-Pot Meals – A common characteristic of Cajun cooking is its one-pot nature. In sequence, layers of flavors are carefully built. The aromas are divine and guide the cook in determining when the dish is ready for the next step. The result might be a rich stew, or a hearty rice dish.
|
Salt, black pepper, and
cayenne pepper are key
spices in Cajun cooking. |
Charcuterie – German influences brought sausage-making skills to the region and through the generations, Cajun ingenuity has adapted the techniques into some of the best tasting links – andouille, boudin, and many other regional meat and seafood traditions.
Not That Spicy – Sure there are pungent, zingy flavors in Cajun cooking, but “real Cajun” cooking does not have a “spicy” character to the extent that you might think. Contrary to popular belief and the profusion of “Cajun” chain restaurants, super hot spices and blackened “whatever,” are more contrivances of popularized Cajun, not true Cajun tradition. Salt, black pepper, and cayenne are the primary spices with herbs adding nuance.
Joie de vivre – There’s not a Cajun or Creole cookbook that doesn’t have the phrase, “joie de vivre” included somewhere. Literally translated as “the joy of living,” the phrase holds more than words, but expresses an attitude, a celebration of life in the midst of good company. And, where there are people, there’s good food. We should all be so lucky to keep a little Cajun joie de vivre handy!
|
|
|
Before there was stainless steel and non-stick cookware, cast iron cookware pieces were the workhorses of the kitchen. Despite various cooking surface developments, there is still a vital role for traditional cast iron in today’s kitchen.
Cast iron cookware offers several benefits:
(1) Iron is an excellent conductor of heat.
(2) The heavy nature of cast iron, along with conductivity, produces a very even heat; the edges of the pan will cook as efficiently as the center of the pan.
(3) Micro-portions of usable dietary iron will be added to your food.
(4) Cast iron can withstand very high heat cooking temperatures making it useful for searing and frying.
(5) Cast iron pans are versatile for stovetop or oven cooking.
Cast Iron Cookware Comes in Many Forms – While a cast iron skillet may be the most common piece, cast iron works its magic as a large pot, as in Cajun cooking, or in quality cookware as with griddles, or bakeware as with cornbread pans, or muffin pans.
Seasoning New Cast Iron – New cast iron requires seasoning prior to use. Seasoning seals the pores in the metal surface with oil and creates a barrier layer preventing rust formation that otherwise might occur in the presence of water or humidity. Seasoning also creates a naturally nonstick surface on the pan.
Season a new cast iron piece with these steps:
(1) Thoroughly clean the new piece with hot soapy water. Towel dry completely.
(2) With a paper towel, apply a thin coat of vegetable oil on all of the pan’s surfaces
(3) Place the pan, upside down, in a 350°F oven on top of a piece of aluminum foil. Bake the pan for one hour.
(4) Remove from the oven, allow to cool, wipe with a dry towel.
Pre-seasoning – Most of today’s new cast iron is seasoned at the factory. This pre-seasoning process is similar to the seasoning process done at home; a thin vegetable oil coating is placed on the pan and the pan heated. Pre-seasoning by the manufacturer makes your cast iron piece immediately usable.
 |
Versatile!
Cast iron works as easily in the oven as it does on the stove. |
Clean cast iron cookware by simply wiping it out, or if needed, brush or scrub any residue away. Rinse with very hot water. Thoroughly dry immediately with a towel. A swipe of the inside surface with a paper towel moistened with a little vegetable oil will recondition the surface, and make it ready for the next use. NEVER SOAK your cast iron piece; the water will enter the pores of the pan creating conditions for rust development. NEVER place your cast iron in a dishwasher.
|
|
Kitchen Window Smart Cajun Cooking Tips |
 |
Cast iron kitchenware lasts forever, and can always be revived if rusted! Some older cast iron may be collectible. |
Tip #1: If the oven or burner is still warm from cooking, use its residual heat to further dry out your cast iron pot or skillet after rinsing and cleaning. The mild heat will evaporate any moisture remaining in the pores of the cookware.
Tip #2: If you’ve been lucky enough to inherit some cast iron cookware, or find a piece at a garage sale, you may have a collectible on your hands. The bottom of a cast iron piece usually has the company imprint and other key identification information. Names like Griswold and Wagner are old-time, and often valuable, names in cast iron cookware.
|
Use a small demitasse spoon to
scrape the seeds and ribs from a jalapeno and other small chiles. |
Tip #3: The formation of rust can be avoided by thoroughly drying the pan after each use. Also, take care in how you store the pan. Hang the pan, or line the inside with a paper towel prior to stacking other pots or pans inside the cast iron pan.
Tip #4: Seeding a jalapeno pepper, or any small hot pepper can be accomplished easily with the help of a demitasse spoon. The spoon’s small size fits neatly inside a halved pepper. With one spoon scrape, seeds and ribs are removed. Take care when handling any hot pepper to not touch your eyes afterwards.
Tip #5: To remove any stubborn stuck-on food, place water in the cast iron pan and allow to boil for a few minutes. The residue should be easily removable after this hot water bath treatment.
|
|
 |
Q: What is the difference between Cajun and Creole?
A: Both Cajun and Creole cooking are rooted in Louisiana geography and the ingredients that thrive in that region. It’s thought that Creole cooking originated with more of an aristocratic French, Italian, German, and Spanish heritage with a stronger emphasis on applying classical cooking techniques to the region’s ingredients. Cajun cooking is hearty country cooking, again using the ingredients at hand, but in a more rustic fashion.
 |
Dried bay leaves provide an essential flavor in Cajun foods. Remove the whole leaves
before serving. |
Q: What are bay leaves?
A: Quite common in Cajun cooking, bay leaves are dried, whole leaves plucked from a laurel tree. Interestingly, a bay leaf does not develop its culinary flavors until after it’s been dried and stored for a while. The mild, distinctive flavor imparts an essential taste when called for in a recipe.
Q: What is the technique of “blackening?”
A: Contrary to popular notions about Cajun cooking, “blackening” is not Cajun. Chef Paul Prudhomme of New Orleans popularized the technique in the early 1980s, and while he is Cajun, the technique is not. Blackening involves enrobing the fish, chicken, or meat choice in a blend of herbs and spices. The meat is cooked on very high heat that blackens the spice coating while the inside steams.
Q: My cast iron pan has rust in it. What should I do?
A: A rusted cast iron Cast Iron pan can be fixed easily. Scour the rust away with a brush, or in really tough situations, some steel wool. Wash in hot, soapy water and dry thoroughly. Coat all surfaces with a paper towel soaked with vegetable oil. Rub the oil into the surfaces, especially the rusted areas. Season the pan (see above) by baking in the oven for an hour.
|
|
|
 
From
Berit |
|
Nespresso CitiZ & Milk
Modern, urban and sleek - the Nespresso Citiz & Milk will change your morning coffee routine. Automatic and programmable, the Citiz & Milk brews exclusively with Nespresso capsules, and it’s so easy to use. Once the pod is in place, the grounds are released with one push of a lever. The integrated Aeroccino milk container and frother lets you create cappuccinos, lattes, mochas and more.
|
At Kitchen Window, we strive to offer everything you need to outfit your kitchen, stock your cupboards, host a fabulous dinner party or give the perfect gift. And we are excited about the products we carry – we don’t just sell them, we use them in our own kitchens everyday. Check out our new feature – Kitchen Window’s Staff Picks – to get to know us and the products we love.
•••••••••••••••••••••••••••••••••
Berit – Kitchen Window Sales Associate
Berit has been with Kitchen Window for ten years. Her pick is the Nespresso CitiZ with Milk Automatic Espresso Machine. Here’s what she has to say about it:
“Mornings and I get together very gingerly. You know, you don't mess with me, I won't mess with you. That’s why I love the CitiZ – I can get my morning cappuccino by simply putting milk in the frother, dropping a pod in the CitiZ, pushing a button and it's done. Nothing to grind, nothing to tamp, nothing clean up. Ah, sweet mornings!” |
|
|
REAL CAJUN by Donald Link with Paula Disbrowe. Copyright © 2009 by Donald Link with Paula Disbrowe. Photographs Copyright © 2009 by Chris Granger. Published by Clarkson Potter, a division of Random House, Inc.
James Beard Foundation Cookbook Award Winner 2010
Category: American Cooking
What a delightful find this book was! Very deserving of the prestigious award received earlier this year. The chef-owner of two New Orleans restaurants, Herbsaint and Cochon, this book is all about home-cooking, his Cajun home in Southwestern Louisiana. The title is no accident, Chef Link introduces us to real Cajun cooking, not the contrived Cajun that inaccurately kidnapped the term in recent years. Donald Link’s Cajun captures a culture by featuring fresh, local food traditions. Part ingredient, and part technique, he shares with us how to coax flavor from food and create layer upon layer of taste. The result is simple and complex all at once. The food is richly satisfying. Interspersed among the recipes are reveries and insights into Cajun life and culture. A generous number of color photographs capture not only the food, but also vignettes of life in Cajun country. Our favorite photograph is of a toddler aptly handling a freshly cooked crab. After working and enjoying this cookbook, we feel like we’ve visited Cajun Country first-hand and discovered a rare American treasure. |
Three "Real Cajun" Recipes |
Recipes reprinted from REAL CAJUN by Donald Link with Paula Disbrowe. Copyright © 2009 by Donald Link with Paula Disbrowe. Photographs Copyright © 2009 by Chris Granger. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved.
|
Braised Sausage with Chiles
View recipe
Our cast iron skillet was perfect for making this dish. Beginning with a quick sear of the sausages, the flavor layers of peppers and onions melded together and simmered to perfection. The aromas were rich and engaging, nearly as good as the eating. There was plenty of sauce to top both the sausages and the rice
|
|
|
Cathy's Shrimp, Corn, and Tomato Stew
View recipe
Again, this recipe guides the novice Cajun cook in creating flavor layers in one large pot. This recipe is a great example of a roux-based stew. This initial key step sets the tone for the rest of the dish. Fresh vegetables and shrimp make a hearty, satisfying stew. The recipe makes a lot of stew, but is easily frozen, or halved.
|
|
|
Lake Charles Dirty Rice
View recipe
In his recipe introduction, the author appropriately notes that at a family function there were six dishes of dirty rice, all the same, yet entirely different. This recipe employs the magic of “brown bits” in creating a rice dish that has quickly become one of our favorites. You’ll enjoy adding your own improvisations to the mix. |
 |
|
|
Share this email with a friend or invite someone to join you for a cooking class.
|
| |
Try some "real Cajun" cooking, you'll love it, we GARONTEE it!
From all of us at Kitchen Window
Kitchen Window
Calhoun Square - 3001 Hennepin Ave.
Minneapolis, MN 55408
612-824-4417 -- 888-824-4417
|
| |
|
IN THIS ISSUE, we debunk some impressions of what you might think is "Cajun food" and replace it with an updated understanding of what "real Cajun" cooking is. Cast iron cookware seems to go along with this style of cooking; we review just why cast iron is a kitchen classic. Three "Real Cajun" recipes are showcased; they teach us the techniques of layering fresh ingredients into some of the most delicious food you'll ever cook or eat!
