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Nov. 2010 - In this Issue: |
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Stews & Ragus |
It’s the season for hot-and-hearty, stick-to-your-ribs, meal-in-a-bowl goodness! For centuries, stews have anchored cuisines of all cultures from around the world. They are, perhaps, the original melting pot of seasonal, regional ingredients transformed into a gratifying meal.
IN THIS ISSUE, we develop the concept of stews expanding their reputation while providing inspiration for the whole season of cooler weather ahead. We introduce the perfect pot for cooking your favorite one-pot meal and for a host of other kitchen scenarios. We offer some tips for making your own stews with plenty of flavor layers. We conclude with three stew recipes that will provide warmth from the inside out, and are sure to more than satisfy any hunger!
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Next Issue: |
"50 Tips for Turkey Time " |
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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Private Events |
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Host Your Holiday Party
at Kitchen Window's
Event Center
Each interactive cooking event is designed to provide a truly unique experience. Select from one of our three-course lunches, four-course dinners or interactive appetizer cooking events.
We handle the details
so you don’t have to!
• Holiday Parties
• Office Parties
• Client Appreciation
• Team Building
• Achievements
• Birthdays
• Bridal & Baby Showers
• Anniversaries
more info
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Black Friday Preview |
BLACK FRIDAY 2010
Watch for our Black Friday Ad it the Minneapolis Star Tribune and in you email box.
It’s the sale you’ve been waiting for! Join us on November 26, 27 and 28 for Kitchen Window’s Black Friday weekend. We’ll feature savings throughout the store on espresso machines, cookware, gadgets and more. And when you buy something in our store on Friday morning, you’ll be treated to a complimentary breakfast in our Cooking School!
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Kitchen Window Online |
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 Plan some fun with a cooking class at Kitchen Window! We have an incredible line-up of topics, menus and instructors. With hundreds of choices, a Kitchen Window cooking class makes a great outing with friends and family, as well as a wonderful date night.
Meet The Chef: Muffuletta - #101109A – Tuesday, November 9 -- 6:00 p.m.
New Twists for Side Dishes - #101111A – Thursday, November 11 -- 6:00 p.m.
Fundamentals of Soups and Stocks - #101117A – Wednesday, November 17 -- 6:00 p.m.
Party BBQ : One Pot Meals -#101118A – Thursday, November 18 -- 6:00 p.m.
Italian Holiday Appetizers - #101119A – Friday, November 19 -- 6:00 p.m.
View All Cooking Classes You may register for any of our classes any time of day
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Our Riedel Wine Tasting Event was a great success! With over 100 attendees, ?it was one of the biggest Cooking School events so far this year. Check out this article about the event in The Heavy Table – a Twin Cities-based magazine passionately telling the stories of food and drink — from roots to table – in the Upper Midwest. Thank you to all who attended. We hope you had as great a time as we did.
Read Heavy Table's Article |
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Featured Stew and Stew Pot Items |
An aromatic stew on the stove is a wonderful way to make use of autumn's harvest of root vegetables. Build the layers of flavor with the sauteing and browning steps, then set it all to simmer!
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Knife of the Month - November |
KNIFE OF THE MONTH
Wusthof Trident 10" Super Slicer
Use the Wusthof 10 inch Super Slicer to slice everything from crusty breads to moist cakes and pastries. The broad base of the blade makes this knife ideal for slicing large loaves.
Trident Classic 10" Super Slicer - Suggested Retail $150 THIS MONTH $99.99
Price valid in-store only
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{THIS COUPON IS VOID}
Please subscribe to our newsletter to receive our next coupon
Coupon Code: EN1104101
Limit one coupon per customer number and one per household. Offer expires November 18, 2010
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Kitchen Window's Local Eats - Exclusive Dining Deals |
  iL GATTO
A new neighbor, but an old friend, Il Gatto is one of the best things about the changing face of Uptown. Otherwise known as the restaurant that replaced Figlio, Il Gatto has the same welcoming vibe (and same pizza oven) as its predecessor – but with a new look, a fresh menu and more wine. The menu is authentic scratch Italian, with fresh pastas, pizzas, salads, desserts and an outstanding wine menu. Il Gatto is truly a neighborhood go-to restaurant - definitely one of our favorite places to go after work. And it is the perfect spot to try during the upcoming holiday season. With nightly specials, happy hour small plates and beautiful entrees, it’s great for taking a break from errands and shopping or for enjoying a relaxing evening with family and friends. We talked to Il Gatto’s general manager, Travis Oltmann and Chef Jason Smith to get a few menu recommendations – they agree that for the chilly weather, nothing beats a hearty and warming plate of pasta. Their favorites: Mint Fazzoletti – handkerchief pasta, braised lamb, tomato and olives; and Bobolotti - lobster, shrimp, clams, crab, chilis and tomato. Stop by Il Gatto for dinner within the next thirty days and get a dessert on the house. Thanks Travis and Jason!
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-------COUPON-------
Complimentary Dessert with the Purchase of any Two Entrees
Limit one coupon per table. Offer valid through 12/4/10.
il Gatto Uptown Italian
3001 Hennepin Ave.
Minneapolis, MN 55408
612-822-1688
www.ilgattominneapolis.com
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Stews & Ragus: Hearty Robust, One-Pot Meals |
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If we were limited to only one pot in our kitchen, it would be our enameled cast iron pot. Sometimes termed, “Dutch Oven,” the famed cookware company, Le Creuset, uses the term “Round French Oven” for their series of enameled cast iron pots. You can fry, boil, sauté, steam and even bake in this pan for just a few people or for a crowd! Here’s why this cookware is some of the best and certainly among our favorites in the kitchen.
Enameled Cast Iron – Le Creuset makes their cast iron in the northern French town of Fresnoy-Le-Grand as they have since 1925. Their foundries use standard sand casting methods where molten iron is poured into the various sized and shaped molds, cooled, then hand finished in preparation for the enameling steps. A coating of enamel is sprayed on each piece and fired at 800°F. A second coat is applied and similarly baked. The result is a beautiful glaze on top of a core of cast iron.
Best of Both Worlds – The cast iron core evenly conducts and holds heat, while the enameled surfaces of the pot, inside and out, create a naturally non-stick surface that is easily cleaned and cared for. The enameled surface eliminates any seasoning or special care that typically accompanies cast iron cookware.
Suitable for all Cooking Surfaces – Enameled cast iron may be used on all cooking surfaces: electric, gas, ceramic, and induction stovetops. The pots are also oven safe to 375°F making them perfect for recipes requiring stovetop browning or sautéing steps followed by a stint in the oven.
Sizes – Round French ovens are available in multiple sizes. We recommend having at least two sizes in your kitchen, a small pot for light duty and smaller quantities, and a large pot for large recipes or when cooking for a crowd.
Colors – Enticing and bold, choosing the color of your Le Creuset oven is the hardest part. The colors are baked into the enamel and hold true forever. The original Le Creuset color was the classic orange known as “Flame.” Recent years have brought the development of a full palette of colors, the most recent being a rich purple known as “Cassis.” The beautiful glazes make the pots more than suitable for direct serving at the table.
Care and Use – The enameled surfaces are incredibly durable, but will fare better when metal utensils are avoided. This includes metal spoons, whisks, and hand mixer beaters.
Lifetime Warranty – Le Creuset enameled cast iron products undergo stringent quality controlled production. This, and many decades of experience with the products allow them to offer a lifetime warranty. The initial product investment definitely returns value for a lifetime and more.
Cousins – Enameled Steel Stock Pots – Another fine Le Creuset product is their enameled steel stockpots. Thinner and lighter, the steel pots provide the necessary size and volume required to accommodate stock ingredients – stalks of celery, whole chickens, and a host of soup-making items. These pots double well as colorful pasta pots.
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Kitchen Window's Smart Stew and Stew Pot Tips |
Tip #1: Use an old trick of soup makers, reserve the rind of a wedge of Parmesan cheese, and throw it in the pot. The hard cheese rind adds a layer of flavor and builds more of the fifth taste sensation, umami.
Tip #2: As with any cookware, take care when placing or moving enameled cast iron cookware on glass stovetops. The weight of the cookware placed forcefully on the glass may lead to damage.
Tip #3: Avoid cutting with a knife on any enameled surface. The knife’s edge may create micro-cuts on the surface of the enamel.
Tip #4: As with any cookware, allow the pan to cool for a few minutes before washing or exposing it to an extreme change in temperature.
Tip #5: Always match the size of the pot with the size of the burner. The heat or flame should not be allowed to “climb” the sides of the pot.
Tip #6: Use inexpensive cuts of meat such as chuck roast when stewing. Stewing, a form of slow cooking, will magically tenderize the meat and melt any tough, connective tissue. More expensive, or lean cuts of meat, will toughen during long, slow cooking.
Tip #7: Because enameled cast iron holds heat so well, take care not to overheat the pot in the early stages of cooking such as when bringing liquids to a boil. A high heat will stay with the pot long after the burner’s dial has been turned down.
Tip #8: Enameled cast iron retains temperature and may be used to keep cold foods cold for a short period of time. Thoroughly chill the pot and lid, place salads, or other chilled foods, in the pot to serve.
Tip #9: Always use a trivet, silicone pad, or hefty potholder when placing a hot enameled cast iron pot on the table or countertop.
Tip #10: While enameled surfaces are odor and stain resistant, a periodic treatment of the pot’s surfaces with Le Creuset’s Cookware Cleaner will remove any gray trail marks and polish the pot back to perfection.
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Q: Some pot lids have a pattern of bumps on their underside. What are they for?
A: The little bumps on the inside of the lid are condensation points. As the stew heats, steam forms and rises. The lid catches the airborne molecules of water, and when there are enough, they condense back into liquid form. The bumps facilitate condensation and allow the drips to return to the pot more evenly instead of collecting at the edge of the lid.
Q: What is a phenolic knob?
A: A phenolic knob is a type of lid handle that can tolerate oven heat, yet stay cool to the touch during stovetop cooking. Le Creuset’s lid knobs are phenolic knobs that can withstand a 375°F oven. Stainless steel (18/10) knobs are available that can withstand any oven temperature.
Q: Can food be stored in my French oven?
A: Yes! The enameled surface is inert and non-reactive and can safely store food. Allow the pot to cool well before placing in the refrigerator.
Q: My stew is too watery. What can I do to thicken it?
A: Stews generally have a thick quality. This can be achieved in a variety of ways depending on the recipe. Here are a few ways to have a thick stew: (1) Dredge the stew meats in flour and brown in oil as the first step, (2) Use a slurry of cornstarch and cold water; add small amounts to the stew until the desired thickness is reached, (3) Begin the stew with a flour and butter roux, or (4) Add potatoes, rice, or pasta; their starches will help thicken the stew.
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From
Dan |
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 Staff Picks – to get to know us and the products we love.
•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
Dan –
Kitchen Window's Executive Chef
Dan has been with Kitchen Window for nine years; and he’s been our Executive Chef for four years. If you’ve participated in one of our cooking classes or private events, chances are you’ve seen Dan around. He may have even cooked for you.
Dan’s food interests are wide-ranging, from smoked meats to pastries. When asked about his favorite kitchen item, Dan was hard pressed to come up with just one. (He does spend most of his life in a kitchen, after all). Instead, Dan’s pick is a “Chef’s Crock of Essentials” – a handful of utensils and gadgets that a chef cannot live without. Here’s what’s in his crock: a cake tester – for testing doneness of cakes or even fish; an offset spatula (or palette knife) – a great little tool that doesn’t take up too much room in your crock. Use it as a turner, as an icing spatula or to help release your baked goods from the pan. Dan also recommends a good serving spoon that can also be used for stirring, tasting or saucing; saute tweezers because they give you so much more control when working with delicate items; and a Y-peeler – unbeatable in speed and comfort when peeling vegetables. |
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Real Stew by Clifford A. Wright. Published by Harvard Common Press, Boston, MA. Copyright 2002.
Clifford A. Wright, Author of 12 Cookbooks
Winner of the James Beard Foundation
Cookbook of the Year in 2000
With this cookbook, we were treated to a culinary trip around the world. Mr. Wright has assembled over 300 recipes that fall into the broad category of stews. He includes all of the standards that we would normally conjure up as a stew, but he takes the genre leaps and bounds beyond the norm to favorites from other cultures and cuisines. While some recipes boast foreign sounding names, all are imminently accessible for the average American kitchen. The book’s recipes are organized by dominant ingredient: beef, veal, lamb, pork, fowl, fish, or vegetable. The processes revealed in the recipes’ instructions are designed to help us layer flavors and build pots full of deliciousness. Peppered throughout the book are tantalizing sidebars that provide interesting tidbits of knowledge and tips for advancing our culinary skills. We’re set for a winter’s worth of hot and hearty meals with this book in hand. |
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Three Everyday Stew Recipes |
Recipes from Real Stew by Clifford A. Wright through permission of Harvard Common Press, Boston, MA. Copyright 2002. All rights reserved.
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Old-Fashioned American Beef Stew
View & Print
It’s hard to discuss stew without an old-fashioned beef stew coming to mind. This recipe returns the classic tastes of our grandmother’s stew. It uses four types of root vegetables so abundant this time of year. The method uses a dredging of flour on the meat pieces and a browning and caramelization step that builds deep, succulent flavor. Add a crust of bread, and the meal is complete.
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Italian Sausage and Pepper Stew
View & Print
This simple stew is ready in quick order. Generous numbers of sweet bell peppers and onions are sautéed first, then joined by hot Italian sausages, tomatoes, and herbs. The spicy heat from the sausages permeates the stock and vegetables. The resulting combination of flavors lives up to the hearty “stew” moniker, and it’s all accomplished in under an hour. |
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White Bean, Rice and Potato Stew
View & Print
From the Aragon province of Spain, this vegetable stew is now one of our favorites! Beginning with dried beans – inexpensive and full of valuable sustenance – they are joined with their nutritional complement, rice. Potatoes, onion, and garlic lend their flavors while paprika adds a bit of color. We garnished the soup with diced Canadian bacon and a bit of chopped parsley.
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Share this email with a friend or invite someone to join you for a cooking class.
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Choose your favorite stew recipe and set the stove to simmer!
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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