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Jan. 2011 - In this Issue: |
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Game day gatherings make for easy entertaining occasions! The agenda is a given – the big game. The invites are casual - a call or text message. The food is easy, made ahead of time, and packed with flavor!
IN THIS ISSUE, we help you put together a game plan for game day with some fun variations on some standard fare. Always a favorite, guacamole tops the pre-game list. We offer a quick primer on working with avocados, then propose a series of fresh salsas. We finish with a halftime chili that’s hot, hearty, and satisfying. Game on!
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Next Issue: |
"Wholly Grains" |
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 |
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We Can Help You
Create Something Special
For Your Valentine!
The Rev2 chocolate tempering machine automatically takes over the difficult task of perfectly tempering chocolate. The built-in convenience allows you to spend your time in the fun filled art of creating chocolate masterpieces.
- Available for Rental -
Contact Kitchen Window for reservations and availability
more info
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Espresso Advantage |
• Working demo units
• Hands on training
• Certified Sales Associates
• After purchase support
• Full 1 year warranty
• Free loaner machines
• Discounted service labor
• Free espresso seminar
• Locally owned business
see sales associate
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Kitchen Window Online |
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 View our New
Cooking Class Catalog Online!
February-April 2011
View classes online
View class catalog as a pdf
Classes Available for
Immediate Registration |
Join us for one of our Special Valentine's Dinners
Valentine's Couples Dinner
Celebrate Valentine’s Day with a romantic dinner for two. With guidance from Kitchen Window Chef Brian Storey, our couples will prepare a gourmet dinner together, and then each couple will enjoy that meal at a private table for two. For this evening’s menu, we’ll create a menu that’s full of rich, beautiful flavors that are sure to put you in a romantic mood. The evening’s menu will begin with BLUE CHEESE & APPLE GOUGERES – filled pastries that are truly addictive. Next, you and your loved one will prepare a SPANISH SEAFOOD SALAD as a fresh and flavorful first course. A succulent and tender BEEF FILET SERVED WITH POACHED LOBSTER & ASPARAGUS will make a beautiful, romantic main course. And for the sweetest part of the evening, you’ll make a 1000 LAYER PASTRY FILLED WITH STRAWBERRIES AND CHOCOLATE MOUSSE. This event is the perfect way to spend a romantic and delicious evening with the one you love. Register soon – this class fills up fast!
Wine flight will be available for purchase during dinner.
Brian Storey | Participation | $180 per couple
#110211A – Friday, February 11 | 6:00 p.m. – 10:00 p.m.
#110212B – Saturday, February 12 | 6:00 p.m. – 10:00 p.m.
#110214A – Monday, February 14 | 6:00 p.m. – 10:00 p.m. |
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Complimentary Seminars, Demos and Samples
20-50% Off Cooking Essentials
more details
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Sweet Gift For Your Valentine
• Obsession Chocolate Truffles
• Rogue Single Source Chocolate
Bars
• Vosges Gourmet Chocolate Bars
• Vosges Caramels
• Hammonds Candies
• Gourmet Hot Cocoas
• Anthony Grace Hot Chocolate
Infusions
• Lily Bloom’s Kitchen Box of
Chocolate
• Lily Bloom’s Chocolate Spice
Macaroons
• Cocoa Room Candies
• Specialty Chocolates & Candies
Homemade Gift Supplies
Make some homemade truffles or a special dessert for your Valentine
• Chocolate & Cocoa Powder for
Fondue, Truffles and Chocolate
Desserts
• Edible Flowers, Flavorings, and
Decorations
• Candy Making Tools and Candy
Molds
• Specialty Baking Pans |
Gifts For Special Valentine
Breakfasts, Dinners & Desserts
• Five of Hearts Waffle Maker
• Tea Forte Cocktail Infusion Set
• Riedel Vinum Wine Glasses
• Vinturi Wine Aerator
• Hibiscus Flower in Syrup for
Champagne Cocktails
• Le Creuset Red Heart Casserole
• Heart Creme Brulee Set
• Crepe Pan & Bittersweet Chocolate
Sauce
• Fondue Pots
• Valentine Cookie Cutters
• Custom Set of Exotic Spices
• Set of Red Vietri Earthenware Mugs
paired with Specialty Tea or Cocoa
• Root Candles
• Chocolate & Candie Cookbooks
Vinturi Aerator
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Fondue Pot
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Game day tools make casual entertaining easy and effortless! You'll find them useful for not only Sunday football events, but for impromptu gatherings all year long! Develop your favorite menu, and plan to put this gear into use often!
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Knife of the Month - January |
KNIFE OF THE MONTH
Wusthof Trident 2.75" Bird's Beak
The Wusthof Classic 2.75 inch Peeling Knife is great for everyday tasks, while the curved edge blade offers versatility. Use for peeling, coring and decorating.
Trident Classic 2.75" Bird's Beak - Suggested Retail $67 THIS MONTH $44.99
Trident Classic Ikon 2.75" Bird's Beak - Suggested Retail $100 THIS MONTH $69.99
Price valid in-store only
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1/2 Off A
Beer Hammer Bottle Opener
with any purchase
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{THIS COUPON IS VOID}
Please subscribe to our newsletter to receive our next coupon
Coupon Code: EN0127112
Limit one coupon per customer number/Email Address and one per household.
Offer expires February 17, 2011
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Super Bowl Sunday is not only famous for football, but also as the day when the most avocados are consumed. Just coming into season, avocados reign as the prime component to a classic game day food, guacamole. It’s easy to make and fabulously delicious. This simple version of guacamole has all the key taste components and no any frivolous extras – tomatoes, lime juice, garlic, chiles, and cilantro. From this basic recipe, feel free to experiment with some variations: shallots, red onion, parsley, and more pepper heat – you get the idea!
View Recipe |
Recipe from Fan Fare by Debbie Moose. Published by Harvard Common Press, Boston. Copyright 2007. All rights reserved.
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Here’s a quick primer on the main ingredient. Avocados are a tree fruit that thrive in the sub-tropical climates of California, Florida, and Mexico. There are several different species of avocado, but 80% of what we have easy access to is the Haas variety of California. Pear-shaped with a dark, pebbly rind, a Haas avocado is harvested when mature, but not necessarily ripe, like a banana. When picked, it is a brighter green, and rock hard – perfect for handling. The avocado ripens as it stands, turning a very dark green (almost black), and gradually becomes soft and ready for eating. Another popular avocado variety is the Florida or Fuerte type. Sometimes termed alligator pears, their shape is more spherical, the skin is a smooth, bright green, and the flesh is more fibrous and watery. 
In the avocado world, there’s nothing more disappointing than bringing home a carefully chosen avocado and cutting it open to find brown discoloration instead of the desired pale yellow-green fruit. Brown flesh forms from bruising and rough handling. Choose a hard avocado, free of bruises, and allow it to ripen undisturbed at home for two to five days. Ripening may be hastened by placing the avocado in a brown paper bag with an apple; the apple’s natural ethylene gases hasten ripening. If the need is immediate, choose an avocado that is not bruised or dented, is free of soft spots, and just slightly soft when gently squeezed. Store avocados at room temperature until ripened.
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REMOVE STEM
The stem end is easily rubbed away with your thumb when perfectly ripe. |
HALVE LENGTHWISE
Cut lengthwise around the avocado with a knife all the way to the pit |
TWIST APART
Gently twist the halves and lift apart.
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REMOVE PIT
Carefully strike the pit with the sharp edge of a knife and twist out.
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SLICE LENGTHWISE
Slice the flesh lengthwise in desired thicknesses with an avocado slicer.
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SLICE CROSSWISE
For chunks, slice the flesh again crosswise with an avocado slicer
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SCOOP OUT
With an avocado tool or spoon, scoop out the flesh into a bowl.
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MASH
Use a mini-masher, to mash the flesh; some chunkiness is desirable. |
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To Minimize Browning:
TIP: Keep the avocado from browning by introducing some acidity onto the avocado’s surface or in the mashed avocado. Citrus juices such as lemon, lime, and orange, marry well with the avocado’s flavor. Garlic also suppresses browning – another very complementary flavor.
TIP: When storing guacamole or avocado spread, place plastic wrap directly on the surface of the dip minimizing any air exposure to the avocado mixture.
TIP: Use a ceramic knife or plastic tool when working an avocado; metal utensils can hasten oxidation and browning.
TIP: Prep and mix all other ingredients for your recipe before cutting and preparing the avocado. |
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ANOTHER FUN VARIATION FOR AVOCADOS is this “Steeplechase Spread.” Ripe avocados are pureed with plain yogurt, lemon juice, and flavored with simple spices. This smooth, elegant dip easily doubles as a sauce for seafood or vegetables. Thinned out with more lemon juice, it makes an amazing salad dressing on a wedge of iceberg lettuce.
View Recipe |
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Recipe from Fan Fare by Debbie Moose. Courtesy of Harvard Common Press, Boston. Copyright 2007. All rights reserved. |
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A great Game Day favorite, salsa is the “numero uno” condiment in the country – even beating out ketchup! Put your favorite on the menu, then add a couple of new fresh variations to your repertoire: |
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Low fat, packed with flavor, this uncooked tomato salsa is a colorful favorite. |
A fresh, bright green, this tomatilla-based salsa offers a great taste variation. |
Slightly sweet, but with plenty of punch, this salsa is our favorite tropical variation. |
6 med. tomatoes, seeded and diced
2 jalapeños, minced
1 medium sweet onion, diced
2 garlic clove, minced
3 Tbsp. lime juice
2 Tbsp. cilantro, minced
Salt and black pepper to taste |
12 fresh green tomatillos
1 jalapeño, minced
3 scallions, thinly sliced
1 garlic clove, minced
2 Tbsp. lime juice
2 Tbsp. cilantro, minced
1/2 tsp. cumin
Salt and black pepper to taste |
4 mangos, diced
1 jalapeño, minced
1 sm. red onion, diced
1 garlic clove, minced
3 Tbsp. lime juice
1 Tbsp. olive oil
3 Tbsp. cilantro, minced |
Prep all the veggies, and mix. Refrigerate for 1-2 hours allowing flavors to blend. |
Husk and boil the tomatillos in water (4-5 minutes) until soft, cool and dice. Mix all ingredients and chill. |
Dice the mangos capturing all the juices. Prep other ingredients, mix and chill. |
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TECHNIQUE: A small, manual food processor is perfect for salsa making and minimizes prep time. For larger batches of salsa, use a standard food processor and the “pulse” feature. To chop – and not puree – do not overfill the work bowl, scrape the sides down often, and pulse carefully. |
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TIP: Select several different kinds of tortilla chips for nuanced tastes and colorful presentations. You’ll find superb dipping chips in red, yellow, blue, white, and even green, in the health food aisle of your grocer.
TIP: Make your own tortilla chips with fresh tortillas. Brush corn and/or flour tortillas with olive oil on both sides, cut into wedges, and place in a single layer on a baking sheet lined with parchment paper. Sprinkle with sea salt, and bake in a 400°F oven until crisp, but not browned, 5-7 minutes. Experiment with the wide variety of tortilla flavors that are available – red, green, whole wheat.
TIP: Offer a couple different salsas with varying heat levels.
TIP: Thinly slice an English cucumber and serve as a low-calorie alternative to chips. The small seed area of an English cucumber makes it strong enough to use as a scoop for dips. |
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 INGREDIENT NOTE: Tomatillos are part of the tomato family, yet quite different fro tomatoes. They are small, firm fruits sporting a brown husk. They have a mild taste with a slight, citrusy tartness. Remove the husks before using. Tomatillos may be used raw, blanched until soft, or roasted for an added smoky flavor. |
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A bowl of chili is perfect for the halftime intermission. Strong opinions prevail about what a good chili is, whether or not it contains beans, and what the proper meat should be. We’ll leave those arguments to the blue-ribbon contenders and simply offer this recipe as a worthy variation. This version is easy and quick to assemble – good for cooks of any skill level. Spice it up to your favorite level of heat, and enjoy some hearty fare.View Recipe
Recipe from Fan Fare by Debbie Moose. Courtesy of Harvard Common Press, Boston. Copyright 2007. All rights reserved.
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 INGREDIENT NOTE: Chipotles in Adobo Sauce–
If you’re unfamiliar with this ingredient, it’s time to get acquainted. Chipotles are smoked jalapeño peppers. Adobo sauce is a tomato-based sauce with onions, vinegar, garlic, and other spices. This is not some innocent BBQ-type sauce, but rather a potent source of heat and divine smoky flavor imparted by the smoked jalapeños. A little goes a long way with both the chipotles and the sauce.
RECIPE NOTE: In the recipe, we used a spicy tomato juice instead of water for the added liquid. This quick solution won’t dilute the flavors whenever a chili is too thick. Alternatively, use stock as the additional liquid. If your chili is too thin, allow to simmer with the lid off, or add tomato paste, or even some breadcrumbs. |
TIP: Make chili ahead ahead of time, and keep it hot in a slow cooker - a very useful kitchen appliance, and perfectly suited for serving and buffet set-up. Use smaller sizes for warm dips, and a larger size for the chili.
TIP: Begin your chili by browning whatever meat you’re using; browning builds key flavor layers. Use a masher when browning ground beef for chili to efficiently break apart chunks into small, even pieces.
REMEMBER: Set-up an array of appetizing garnishes for your chili. Include your choice of some classic chili toppings: sour cream, sliced scallions, shredded cheese, black olives, pickled jalapenos, or diced sweet onions. |
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From
Jerilyn |
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.
•••••••••••••••••••••••••••••••••
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Masahiro 7" Santoku
The Santoku is the knife of “three virtues” – equally adept at chopping, slicing and mincing. The thin blade and straight edge of the Masahiro 7 inch Santoku make it an ideal knife for everyday use in the kitchen.
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Jerilyn – Event Director
Jerilyn joined our team four months ago as Kitchen Window’s new Event Director, and we’re so happy she’s here! Since starting work in Uptown, Jerilyn has made it her personal “objective” to take advantage of the restaurants in the area, hunting down quick meals that she can fit into her busy schedule. Her favorite is soup – and not just for lunch here at work. Soup is a favorite of Jerilyn’s family, and it’s something she loves to make at home. Jerilyn’s staff pick is the 7 inch Santoku by Masahiro because it makes easy work of slicing and dicing vegetables for quick soups. |
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Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home by Debbie Moose. Published by Harvard Common Press, Boston, MA. Copyright 2007.
Not just for football fans, but for watching any sport, and for anyone who enjoys combining the main event with some convivial entertaining. The author provides a wide range of recipes for enjoying the competition at home, or at the venue – appetizers, snacks, soups, entrees, sides, and desserts. The recipes are simple, easily accomplished, and, most importantly, tasty! Ms. Moose’s offers a generous number of tips for making your sports entertaining a touchdown success every time. With her “Extra Points” recipe feature, she provides valuable information on steps that may be done ahead of time. The nature of this cookbook makes it perfect inspiration for developing avid sports fans into adept game day chefs, too!
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Enjoy the fun and excitement of game day. Good luck to your favorite team!
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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