Store
Hours
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Dining
vs. Eating
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 It's the
same thing at one level, food enters the body. But at another
level, dining and eating are two very different experiences.
It's the attitude that one applies to the situation that makes
all the difference. Eating is a functional necessity, while
dining feeds the soul as well as the body. Dining possesses a
deliberateness - the extra steps that create a rejuvenating
ambience, the invitation of others to share this slice of
life. Summertime brings forth the best of dining
opportunities, those chances to eat in the outdoors soaking up
all that's best about a summer's evening - dining al fresco! In this
issue we celebrate summer with some ideas for creating that
perfect summer evening of dining, strategies for staying cool,
and enjoying some active cooking with your guests. We close
with a trio of recipes from the Simple
Soirées cookbook that, together, form a perfectly
coordinated summer eve's
menu.
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Remember, Father's Day - June
21st
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"World Championship Winning
BBQ"
with George Cook and John Augustin
Thursday, June
25, 2009
6:30 - 9:00pm Harper's Point
Treat Dad to a class so many men have
loved! He will get plenty to eat, and learn how to make
championship caliber ribs, pulled pork, chicken, salmon, beef
brisket, John's famous baked beans, and more. Part of
the instruction will be grill side at Hog Heaven's competition
cooker where you'll meet the team's heart and soul, Bubba, and
learn how a grill/smoker works. George and John will
talk about getting into competition, BBQ cooking tips and how
to buy or build your own equipment. George and John's
first goal in any competition is for their team to have fun.
Everyone has great food and fun in this class!
"Dinner from the
Grill"
with David Sauer
Monday, July 20, 2009
6:30 - 9:00pm Settlers' Walk
Besides the wonderful flavor, we
love grilled foods because outdoor cooking is just more
fun! This is great grilling with sizzling new ideas from
Tuna Sliders with Corna nd Black Bean Salsa and Cuban Mojo
Pork Chops to Grilled Pound Cake topped off with Strawberry
Romanoff! Dad will love eating these almost as
much as grilling them!
The gift of a "great experience" is perfect for Father's
Day, birthdays, anniversaries, or many other occasions. We
have a fantastic selection of summer classes lined up for
June, July and August! View them all now at our
website. | | |
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A Great Deal from J. A.
Henckels!
|
Cooks'Wares is proud to
bring you
made in Solingen,
Germany
Kitchen
Shears
plus Paring Knife!
SPECIALLY
PRICED
$14.99
Value $30.00 - while supplies
last |
Summer 2009
Cooking Classes Registration
|
SUMMER
2009 COOKING CLASSES
Register Online, In-Person, or by Telephone
Harper's Point classes - Call
513-489-6400 Settler's Walk classes - Call
937-748-4540
www.cookswaresonline.com
To view all of the details, visit our website now
and plan some fun this spring! Limited seating -- Plan
early, then Register!
Harper's Point
classes - Call 513-489-6400
Your Cooks'Wares Bonus:
Cooks'Wares offers a 10% Discount
on your merchandise purchases
on the
day you attend class! (excluding kitchen
electrics) |
Setting the
Scene
|
 Some of our
best memories involve leisurely summer evenings shared with friends
around the table. Dining al
fresco, literally translates to "dining in the outdoors," or
"dining in the fresh air." It takes on a varied character - it might
be at a sidewalk café, a balcony overlooking water, or on your own
patio. Creating special summer moments that stay with us can be made
simple with a little forethought. We offer a few suggestions for
setting the scene for some lovely outdoor dining.
The Setting - Dining al fresco is
at least half ambience, the other half is food. The setting you
create can turn an ordinary deck or patio into an enchanted space as
the sun begins to set. Consider the following scene changers:
- Flowers --
Celebrate the abundance of flowers and the dazzling colors in
nature with bouquets, baskets or pots appropriately placed on your
table and around the dining space. An herb pot or two will offer
wonderful fragrance and stimulate the appetite.
- Color --
Create an inviting table setting. Break out your most extroverted
tablecloth and cloth napkins. An outdoor table can handle huge
splashes of color from a variety of linens that an indoor dining
room just can't manage. Mix and match odd pieces into an energetic
collage. Accessorize each napkin with a napkin ring - the
equivalent of table jewelry.
- Light --
Candles and fire are a necessity for summer evening suppers. The
quality of light and its movement add to the mood. Try luminaries
at different levels - ground or deck level, and table height.
Place luminaries at distant points from the table, such as in the
corners of the yard, near walkways, etc.
- Movement --
Bedeck the deck with yards of gauzy fabric to transform the space
into something special. Twist the fabric between posts or railings
forming swags that drape gracefully. With a summer breeze and
evening thermals, the impromptu fashion will create gentle
movement that allows the wind to be seen as well as
felt.
Check the
Elements - To pull off that magical evening, it will take
some cooperation from Mother Nature! We like the tools
available at Weather Underground, www.wunderground.com, for getting up-to-date
weather assessments. This site, like many others, allows you
to track weather on the radar and perform some armchair meteorology.
Weather and other conditions being unpredictable, a few mitigation
tactics and ready alternatives are in order:
- Rain
Plan - Depending on your setting, a forecast of rain may
move the entire event indoors. However, if the forecast is for
intermittent or light rain, you may be able to continue your
outdoor plan with the help of a tent, awning, or even an open
garage door.
 Temperature
Modifications - Oppressive heat is no fun. If those are the
conditions you're likely to confront, plan your event for later in
the evening, as the sun is setting. Equip your space with moving
air; a breeze, natural or artificial, will have a cooling effect.
A few frozen beverages will help too -- more on that below!
- Watch for
Wind - This overlooked element can make or break the
moment. A gentle breeze is delightful, but gusts can take the
table and its contents on the road, or introduce dust into the
dining equation. Set up in a sheltered location, secure the
tablecloth with clamps, and monitor the conditions.
Make it Ahead - Plan your menu so
that all of the cooking may be done ahead of time. This accomplishes
several good things - the kitchen stays cool and the hard work is
done early leaving you fresh and available to have a good time along
with your guests.
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Keeping it
Cool
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Thirst-quenching is the name of the game these days!
Whether by the sip to wet the lips, or a swig to slide shockingly
down the throat, it's about heat relief from the inside out! Keeping
it cool involves ice - and plenty of it!
 Ice, please! - It's only in the
last hundred years that ice has become a ready commodity. Today, we
like our ice in unique shapes, cracked into shards, crushed to a
slush, or shaved like snow - just so long as it packs a chill!
How to Freeze Water
-- A good ice cube displays a clear character. Cloudiness or opacity
in the center of an ice cube results from impurities in the water,
and/or air bubbles trapped during freezing. Commercial icemakers
know that a clear cube comes from pure water, and from freezing the
water in thin layers at just below its freezing point of 32˚F/0˚C.
The thin layers and the "warm" freezing tem perature allow the air bubbles to
escape. At home, clearer cubes are produced from mineral-free,
distilled, and boiled water which removes any air
bubbles.
Crushed Ice
Drinks - Slushies, smoothies or other frozen, crushed ice
drinks are particularly refreshing in the summertime. You can make
your own version of a frozen favorite at home for pennies on the
dollar!
Use a Blender -
Great frozen drinks are ready in 60 seconds with a sturdy blender.
Fill the carafe no more than two-thirds full with ice. Add at least
one cup of liquid to provide a medium for moving the ice. For fruit
smoothies, puree the fruit first in the blender, then add the ice
cubes. (Do not use a food processor to crush ice; it will damage the
machine's blade and scratch the workbowl).
Keeping Cold Food Cold - This is
the time of year where food-safety can be of concern. Cooked foods
may not cool quickly enough, or cold foods may not stay cold long
enough. 
- To Cool
Quickly - Many summer dishes requiring cooking and quick
cooling like potato salads, pasta, or grain salads. Allow such
foods to cool to room temperature, then store the lukewarm foods
in shallow pans or in zippered plastic bags. Place these shallow
packages in the refrigerator in a single layer allowing the
refrigerator's cool air to reach the center of the food as quickly
as possible. Do not stack the shallow packets until they are
thoroughly cooled.
- To Keep
Food Cold - There are a number of clever dishes that are
insulated or designed to keep food cold. Two-walled cups or
serving dishes will keep foods cooler longer. Consider "nesting"
serving bowls within a larger bowl containing
ice.
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Active Summer
Cooking
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There's an ease
to summertime entertaining that allows the host and hostess to relax
a bit and put guests to work. Participatory food preparation will
become part of the occasion's fun!
 Make it a Potluck - From casual to
elegant, distribute the effort and cost among your guests by making
it a shared event. Assign or suggest a food category to members of
your guest list. In this economy it's one great way to band together
and enjoy good food and good company without breaking anyone's bank.
When putting together your plan, let your guests know how many
people they'll be cooking for. Offer the option for them to drop off
their contribution early on the day of the event.
Set up Work Stations - Whether
you're setting up a burger bar, a kebab-assembly stand, or a buffet
line, consider the traffic pattern and strategic location of the
various foods. Have appropriate serving utensils available. Serving
utensils requiring two hands to operate do not work well in a buffet
line; substitute tongs for those situations. Place napkins,
silverware at the end of the buffet line. If individuals are placed
in charge of their own grilling, make sure that long-handled
utensils are readily available and that fire-resistant hot pads or
mitts are at the ready, Assign someone to look over the shoulders of
guest grillers.
 Make it a
Picnic -- If it's been awhile since you've been on a real
picnic, reacquaint yourself with some great reasons to make the
effort:
- Entertain without having to clean the house for company.
- Reconnect with cloud-staring and star-gazing pleasures.
- Allows the host and hostess to not get stuck in the kitchen.
- Scales easily from simple to fancy, from a little to a lot.
- Introduces your kids to lightning bugs.
- Eliminates tipping when you "eat out" this way.
- Puts into practice your improvising skills.
- Keeps you in touch with the outdoors and fresh air - dining al
fresco.
 A Cold Finish - A great end to a
great meal carries that "keep it cool" theme forward. While supper
dishes are being cleared, conscript your guests into churning some
ice cream. We have many different styles of ice cream makers that
also make perfect sorbet, gelato, or granitas -- a perfect end to a
perfect evening! There are three basic styles of ice cream makers:
- those that use ice and rock salt,
- types that chill by way of a prefrozen insert, and
- freezing machines that have their own compressor.
Making your own ice cream is not only a great summer
cooking activity, but with the help of these products, homemade
flavors are available all year
long.
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Q &
A's
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Q: Why do ice cubes float in our
drinks?
A:
Water is one of
the few substances that expands by some 7% when changing from a
liquid into a solid. It actually becomes less dense when frozen
which is why it floats so nicely in our drinks.
Q: What is the best way to freeze
garnishes inside an ice cube?
A: Fruit, herbs,
or edible flowers make ice cubes extra special. Most garnish choices
will sink or float. To "suspend" the garnish in the finished ice
cube, accomplish the feat in three stages: (1) Fill the ice cube
mold one third full with water, or juice. Place  the fruit or flower in each mold and add a
small amount of water, (2) Allow this second layer to freeze
capturing the garnish, (3) Add a third layer of very cold liquid to
finish filling the mold. Freeze until set. Cast in the center of the
cube or mold, the garnish's good looks will outlast the
drink.
Q: How much ice should I get for my
party?
A:
There are a
number of variables here - what's being served, if the drinks are
pre-chilled as in wine or beer, duration of the party, etc., -- but
a good rule of thumb is one pound of ice per guest. Start there and
adjust for the variables.
Q: How long can prepared food be
kept outside of refrigeration?
A: According to
the USDA, in hot weather, (above 90°F), food should not sit out for
more than 1 hour. Throw out any food left out for more than 2 hours
or for more than 1 hour if temperatures are above 90°F. (Food Safety - USDA).
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Q &
A's
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Simple
Soirées, Seasonal Menus for Sensational Dinner Parties by
Peggy Knickerbocker. Photographs by Christopher Hirsheimer.
Copyright 2005.Published by Steward, Tabori & Chang, a division
of Abram Books, New York, NY.
Winner of the James Beard Entertaining and
Special Occasion Book Award
 Striking that balance between overdone and
dramatic simplicity when putting on a fabulous party is tricky. It's
not as simple as picking one's favorite recipes -- the flavors,
textures, and preparation must blend and marry appropriately. Ms.
Knickerbocker provides a book full of coordinated inspiration and
entertaining ideas. She guides us through the planning and
preparation phases with an emphasis on seasonal and local eating.
The book is organized by meal menus, six to eight complete scenarios
for each season. Each occasion, from beginning to end, is contained
in each chapter - "Spring has Sprung," "A Midsummer Night's Country
Supper," "A Romantic Dinner for Two," or "A Supper for Chilly
Nights." The blending of flavors, colors, food availability, and
kitchen work have been artfully organized. Oven conflicts,
out-of-season ingredients, or too much of something, have been
thought through carefully for us. Whether the occasion is a
birthday, holiday, or a simple celebration of life and friendship,
you'll appreciate the fresh ideas and the stunning
results! |
A Trio of Recipes for a Summer
Supper
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Simple
Soirées by Peggy
Knickerbocker. Copyright 2005. Published by Steward, Tabori &
Chang, a division of Abram Books, New York, NY. Used with permission
of the publisher. All rights reserved.
These recipes
are from the chapter titled "Mediterranean Market Fish Dinner." A
morning trip to the outdoor market could theoretically fill the
basket with all that's needed for a beautiful, fresh, simple evening
meal. We'll have to improvise the Mediterranean part, but otherwise,
our local markets should suffice quite well!
Roasted
Halibut with Sauce Gribiche
 This was some of the best fish we've ever made.
The somewhat unusual method of poaching the fillets in olive oil in
the oven made for moist bites without being the least bit oily - a
culinary oxymoron. The fresh herbs permeated the fish with their
delicate flavor. Each forkful was a delight to say nothing of the
gorgeous presentation it afforded the eyes.
Click here to view the complete
recipe.
Click here for a printable version of
the recipe.
Bagna Cauda
Potatoes
 Translated literally, bagna cauda means "warm
bath." In traditional practice, hot butter provides a warm bath for
liberal quantities of garlic. The heat blooms the garlic resulting
in the simplest, yet most satisfying, of sauces. Generously lathered
over fingerlings or a fresh crop of new potatoes, the bagna cauda
permeates the roasted potatoes to mouth-watering
perfection.
Click here to
view the complete
recipe.
Click here for a printable version of
the recipe.
Summer Pudding
with Juicy Berries
 Four types of summer's best berries mix and
mash together to form the basis of this delicious finale. The added
sugar inspires the berries to release their juices. Bursting with
fresh flavor, this pudding provides a refreshing end to a summer
meal. The dessert requires no cooking or baking, though it does
require an overnight stint in the refrigerator.
Click here to
view the complete
recipe.
Click here for a printable version of
the
recipe.
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