Fall Cooking
Classes
|
It's been an
exciting fall season in our kitchen! Just two classes left in
this session! Check out our website to
see the entire Class
Schedule and complete class descriptions.
The class
schedule for January, February and March will be available soon!
Give the "gift of experience" this year with a gift certificate to a
Kitchen Affairs cooking class in 2010!
Click
on the class title for full information! 
Call
us at (812) 474-1131, or stop in the store to
register!
Friday, Nov
20 - 6:30pm - CELEBRITY CHEF
CLASS - Italian, Quick and East with Giuliano Hazan.
$55.
***Added
Class ***
Sunday, Nov.
22 - 2:00 pm - Kids Make the Holidays Fun!
with Peg Neireiter. $40.
Monday, Nov. 23 - 6:30 pm -
Old Fashioned Holiday
Candy
Class with Cathy Webb & Nicki Leathem.
$35
Class Full; Call to be added to the
waiting list
Check
our website, and
call to reserve a place! (812) 474-1131!
If
a class is full, please call to be added to a waiting list. If there
are enough participants, we'll open an additional
session!
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Bring a
Bag
|
 BRING A
BAG,SAVE A TREE,FEED A
FAMILY!Over $500 raised so
far!
Each time you make a
purchase and don't need a bag, or provide your own, we will donate
ten cents to the Tri-State Food Bank. If you don't need a bag, watch
us drop a dime in the jar on the counter. We thank you, and the
Tri-State's neediest families thank you, too.
ALL DONATIONS IN OUR JAR
WILL GO TO THE TRI-STATE FOOD
BANK! |
Hosting
Thanksgiving
|
It seemed a
good idea at the time, "Let's have Thanksgiving at our house this
year!" One week away, and reality is starting to set in. It's
not too late to pull off a lovely, enjoyable day with a great meal
as the centerpiece of the celebration!
 Develop a Menu Plan - Choosing the
menu is your first line of defense for a doable Thanksgiving. There
will be a list of traditional must-haves, but beyond those
favorites, there'll be some choices to be made. Decide upon a menu
that passes the following tests:
- Will there be enough food for everyone? Too much food?
- Will the vegetarians and vegans have choices?
- Will my refrigerator hold everything adequately?
- How will oven space be managed?
- Do I have the right size of cooking and baking
dishes?
Say "No" -
Most of us have more ideas for the holidays than there are hours in
the day! Choosing carefully among the celebration options is key to
realizing enjoyment instead of "frazzlement." Once you've made a
list of plans, take a red pen to it and cross off a few items. Keep
a note card around entitled, "Thanksgiving 2010"; place "extra
ideas" and last-minute inspirations on this card and quickly do away
with any guilt about not "doing it all."
Say "Yes" - When one of your guests
politely asks, "What can I bring?" Take them up on the offer and let
them know what they can bring. Have a few ideas in mind so that they
can choose according to their budget, time available, and skill
level. People love to share and participate; allow them the honor by
saying "yes!" to their kind offer.
 Preset
the Table - Set the table a day or two ahead of time. Place a
second tablecloth over the set table to keep it clean and in
pristine order. While setting the table, touch-up any silver, remove
any spots from stemware, and press the tablecloth and napkins.
Setting the table ahead will give you an idea of the space remaining
for the centerpiece and any place setting decorations.
Plan and Set Out Serving Dishes -
With your menu in hand, set out the serving dishes and utensils.
Inevitably, some of these dishes are used so infrequently that they
may requiring some cleaning. With a pad of sticky notes in hand,
note what goes in each dish. This notation will remind you what food
goes in what dish in those hectic last minutes, and will enable
kitchen helpers to lend a useful hand. Pair a serving utensil for
each serving dish ahead of time.
Incorporate "Do-Ahead" Techniques -
Review your menu and deploy some of Diane Phillips' Do-Ahead
thinking. Examine which recipes can be made up to a certain point,
then held until the day of the event.
 Organize Your Spouse and Kids -
For some families, cooking together is common; for others, it just
doesn't happen naturally. Have a pre-game conference with your
family several days ahead of Thanksgiving. Explain their role as
"co-hosts" and specifically articulate your thoughts and
expectations. Negotiate just who will do what, and when. You'll gain
some help, and they'll gain some appreciation for your efforts on
behalf of the event.
Put the Guests to Work - We think
some of the best times of the holidays are in preparing the food
celebrations in the kitchen together. So when someone asks, "How can
I help?" be ready with an answer and a specific list of tasks. Set
up the scene for success with some advanced thought; create work
stations with a copy of the recipe and all of the bowls and utensils
needed.
|
An Interview with the Diva of
Do-Ahead
|
Diane Phillips
has earned her reputation as the "Do-Ahead Diva" through many
successful years in the kitchen as the consummate hostess. In
addition to the book featured in this issue, Diane is the author of
several cookbooks, each with a "do-ahead" emphasis. Throughout her
writing, enjoyment is paramount.
We posed the
following questions to Ms. Phillips and tapped into her wisdom just
in time for this Thanksgiving:
 1. How did you become the "Do-Ahead
Diva"?
My entertaining style has always looked
casual, but in reality it was the result of planning to do
everything ahead and then enjoying the party. I began
acquiring the name Diva of Do-Ahead when I started teaching students
how to make their dishes ahead of time and then enjoy their
parties. This resulted in two books that give readers all the
tips and tools they need to pull off the perfect party or holiday
gathering without all the extra stress.
2. What's your favorite "do-ahead"
trick for Thanksgiving?
Don't forget the non-food related
tasks. Set the table a few days before and cover it with a sheet so
that the dog/cat/children don't get at it. It's one less chore to do
on Thanksgiving. Also if you are having a buffet, get all the dishes
out and figure out where they will go on the table---the last thing
you want is to realize that they don't fit on the table when you
have hot food in them. Then label the space where that dish will go
on the table and put a sticky note there so that when someone says,
"can I help?" You can say, "Place this where it's noted."
Don't forget butter, salt, pepper, and other items that your family
may want for the holiday. Give yourself permission to order dessert
or baked goods, or a veggie platter that you don't have time to
prepare. If you only have time to make a couple of things ahead,
make the gravy and mashed potatoes--those are the last minute freak
outs we remember with mom and grandma, resulting in lumpy gravy and
watery mashed potatoes.
 3.
Thanksgiving is one week away, what would a good "do-ahead" strategy
be given the short timeframe?
Each night make one or two
things ahead (after dinner---your kitchen is still awaiting clean up
and one or two dishes won't add that much to your clean up time).
Follow the do-ahead count-down in Happy Holidays--when I first
started teaching this class, I told students to start the Saturday
before Thanksgiving and make one or two dishes ahead and then
refrigerate or freeze---that still holds true today.
4. Have you ever
had an entertaining experience that was a "learning experience"
instead of a smooth success?
One night we had a large
group for dinner, and I was serving seafood Florentine a sumptuous
dish of creamy seafood on a bed of spinach. One of the guests
announced when we were all seated, "I'm allergic to dairy"--- I was
a new bride and felt terribly, but made do with rice and salad for
this person. Then I realized it wasn't my responsibility to ask each
person if they were allergic to something, this person should have
told me before coming---I felt embarrassed, but now I always ask
people if there is anything they don't eat. That solves the
problem---poor manners on the part of a guest, are not your
responsibility.
Also, remember that attitude is 90% of
entertaining---even if you are serving hot dogs, if you are
enthusiastic and in the mood to party, your guests won't care what's
on the table. If I had let this woman's pronouncement drag me down
that night, I would have been a mess, and the guests would have felt
it. Instead I made it work, and we all had a great time. Remember
you are entertaining those you love, and when they feel your
enthusiasm, they can't help but enjoy themselves.
5. Are
there some basic "do-ahead" rules to always apply when
entertaining?
HAVE A PLAN! No one ever gave a great
party without a great plan. Make lists for everything from the
guests, food, flowers, anything you need to rent
(tables/chairs/plates/glasses) to ordering special cuts of meat and
other foods or flowers. On my website, www.dianephillips.com, there is a do-ahead calendar
that is blank. Fill in the date of the party and then fill in with
when you will shop for groceries, deliveries of other items, and
picking up special orders. Then fill in the calendar with the dates
you will make certain dishes, then when you should defrost them if
they are frozen. Start the party with a clean dishwasher (great
place to hide things)  and a clean trash can. Nothing is worse
than having to empty the trash in the middle of the
party.
6. What's your favorite thing to do
with Thanksgiving leftovers?
Most years I have taught over
50 Thanksgiving dinners before I get to my own Thanksgiving
dinner---so leftovers aren't appealing. We love sandwiches
made with turkey,
cranberry chutney, and leftover stuffing. I usually freeze
the turkey carcass to make soup later on, and sometimes will make
turkey pot pie or turkey chili with any leftovers. I generally try
and cook a bird that will yield about 1 day's worth of leftovers,
given the fact that I've been "into" turkey for the previous
month!
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Thanksgiving Do-Ahead
Checklist
|
A "do-ahead"
Thanksgiving is doable and we're ready to help you! As with any
project, the right tools can make a big difference! We offer
this checklist as a place to start a successful Thanksgiving
celebration!
Setting the
Table - Take a linen inventory. This is the time to bring out
your best tablecloth - is it up to the task? Check napkins and
napkin rings. Don't forget to check the status of your dish towels,
dish cloths and hot pads. A few extras are always
welcomed.
Places Set -
Count the dishes required and set out what's needed. Similarly,
assess your flatware and replace any lost, damaged pieces. Clean the
spots from any stemware - is it time to update or replace any
pieces?
Turkey Time
-- Follow instructions for preparing the turkey for roasting. A key
do-ahead tip is to defrost a frozen turkey in time for the oven - it
can take a few days in the refrigerator. The best tool for the
turkey is the roasting pan. Choose a pan with a rack, and two very
sturdy handles. Augment the turkey task with turkey lacers, kitchen
twine, turkey lifters (specially designed utensils to securely lift
and transfer the turkey), a digital thermometer, and a basting tool.
Side Dishes --
Ovenware that can move from the freezer or refrigerator to the oven
is a "do-aheader's dream. Side dishes and casseroles can be
assembled ahead of time, stored safely, and baked at the right time.
Our ovenware is available in many sizes, shapes and colors.
Vegetables -- Peel
and cut vegetables and place in zipper bags or submerge in water
until cooking time. A peeler with a ceramic blade will help to keep
the vegetables from turning brown. Keep several peelers around for
helping hands.
Pie
Finales - It's the coup de
grace, the Thanksgiving equivalent of frosting on the cake.
We have a strong tradition of pies - it's not Thanksgiving at our
house unless there are apple, cherry, pecan, pumpkin, chocolate
cream, and strawberry rhubarb pies on the dessert table! Make sure
you have enough pie plates for all of your favorites. We like the
deep dish versions which hold plenty of delicious filling. We make
good use of pie shields that prevent the crust from
burning.
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Mike's Corner
|
Thanksgiving
should always be a blend of both the old and the new. A few years
ago, Shelly put out a complete (we thought) dinner at about 2:00
p.m. and our sons, guests and I all sat down at the table while she
was washing her hands to join us. That is, we all sat down except
Jonathan, who stood behind his chair with a bewildered look on his
face. When Shelly came in, she asked "What's wrong?" His response
was "Where's the green bean casserole?" Yes, that silly green bean
casserole that everyone's mother made 50 years ago, with cream of
mushroom soup and canned fried onion rings was missing from the
table.  To attempt to shorten this story, the dinner
was put on hold for another hour while Shelly returned to the
kitchen and scrounged up the ingredients and baked the casserole
that both our sons required to be a part of "our" Thanksgiving
dinner.
It's equally important to have something new or
different each year, so the dinner doesn't become "just a day off
work." If you have only a small group, try making a turkey breast
instead of a whole bird, or using your stove-top smoker to make a
smoked turkey instead of an oven-roasted bird, or make your own
cranberry chutney from scratch, ahead of time, instead of just
opening a can. Just cook some fresh cranberries with some orange
juice and strips of orange rind, a few chopped onions, and a hot
pepper (optional, and you can leave it whole, just to flavor the
chutney, then remove it before serving) or two. Add a shot of brandy
if you wish, and to really impress, try adding a few chopped pecans
and some diced pears or apples. It only takes less than an hour, on
the stove top, and can be made 2 days ahead, refrigerated and then
served either hot or cold. If there is any left, it's fantastic on
waffles or vanilla ice cream. If you need other ideas for new things
to try, just call either one of us and we'll make some other
suggestions for your event.
In the Hebrew Hallel (praise)
service, one of my favorite lines is "How much more (than this) do
we have to be Thankful for?" It reminds me that we just cannot ever
list all our bountiful blessings. This year, especially if the
weather is nice, before dinner, take your guests out into your yard
and take just a couple of minutes looking around you, and
appreciating where you are, and how truly well-off you are. If you
don't wind up bowing your head and giving thanks, then I'm wasting
your time writing this, but I don't think that will be the case. To
Whomever, to Whatever, for all you have, give
Thanks.
|
Smart Thanksgiving
Tips
|
Tip #1: Instead of baking
recipes in one large dish, use two smaller bakers or casseroles.
This allows for a better fit in the oven, and even some staging of
the final baking or reheating.  For example, as dinner is being served,
the second casserole can be baking in the oven and be ready just as
second helpings are called for.
Tip #2: Unless you're willing to
risk the moment, try out a new recipe ahead of time. This allows you
to uncover several things: Does it taste good? How long did it take
to make? Is it scalable to larger quantities? Does it complement
your other dishes without overlapping tastes, oven space, or
refrigerator space?
Tip
#3: One of our favorite tips is worth repeating --
after planning your menu, make a copy of the recipes that you intend
to use. The copies will avoid a tower of cookbooks and magazines on
your kitchen counter. The recipes can be allocated to specific
kitchen help more easily. No flipping pages back and forth when the
recipes are in the same book. After the event, staple the pages
together for your entertaining scrapbook or for next year's
planning.
Tip
#4: When cooking for larger groups and greater
quantities, time estimations shift. Some dishes are easily doubled
without doubling the working time; others are not. In the prep
kitchen, peeling and chopping take time; individual, bite-sized
appetizers take a disproportionate amount of time. In the oven,
large doubled dishes will take longer to bake as will a full oven of
items. Adjust your timing accordingly.
 Tip #5: When cooling food in the
refrigerator, allow plenty of airspace around containers and plastic
bags so that food cools quickly. Avoid stacking several warm
containers together; such an environment can prolong cooling and
jeopardize growth of bacteria. Once cooled, the items can be stacked
and packed.
Tip
#6: Celebrate the Day After Thanksgiving with some
leisurely fun in the kitchen. While family and friends are around
and with Thanksgiving dinner out of the way, start some holiday
cookie baking. It's a good way to involve all ages and a great way
to get a jump on the festivities of the next round of
holidays.
|
Q &
A's
|
 Q:
It's food safety time! What are the rules
again?
A:
Even though it's not summertime, food safety is always in
season! The general rule to follow is "keep hot foods hot, and
cold foods cold." More specifically, foods should not be left to set
at room temperature for more than two hours. Keep hot food warm with
a chafing dish or induction warmer, and cold foods over ice.
Transfer leftover food to the refrigerator as soon as possible.
Q: Our family loves mashed potatoes
more than any other Thanksgiving dish! What are some tips for
great mashed potatoes?
A: First of all, try the
recipe below for Garlic-Mashed Potatoes - it's delicious! Then
consider these tips:
 Choose the right kind of potato - Russets are
considered ideal for mashing.
- Start boiling potatoes beginning with cold water. This allows
for more even cooking and prevents the outer layer from getting
overdone.
- Cut the potatoes in evenly-sized chunks, 3/4 to 1-inch in
size, for even cooking.
- Once tender, drain the cooking water from the potatoes.
Allowing them to stand in the hot water will waterlog the
potatoes. Similarly, do not overcook the potatoes.
- Mash potatoes with a hand masher, potato ricer, electric
mixer, or an immersion blender. Mash the potatoes just until all
of the lumps are removed. Over mixing may produce a "rubbery" mess
instead of light, fluffy potatoes.
- Do not mash potatoes with a food processor. The speed and
force of the blades breaks up the potato starches allowing them to
absorb more water. The result is a sticky mess.
- If you use milk or cream for your mashed potatoes, heat gently
just as the potatoes are becoming tender. The heated milk will
blend into the mashed potatoes more gracefully and will keep the
potatoes at a warmer temperature ready for the table.
- Use leftover potatoes for fried potato cakes, or as a base for
a hearty potato-broccoli soup.
 Q:
We're invited to a friend's home for Thanksgiving. What is the
proper etiquette for bringing a hostess gift?
A: Sharing a meal with others
is the core spirit of Thanksgiving. Discuss with your hostess ahead
of time what you might bring to contribute to the occasion.
Have a few suggestions ready; that will help your hostess know what
you're comfortable with making or bringing. If your hostess insists
"just bring yourself," it's still appropriate to bring a gift of
some sort. A bottle of wine or a beautifully packaged gourmet
food item for the pantry is always gratefully
received.
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Cookbook
Review
|
Happy Holidays
from the Diva of Do-Ahead, A Year of Feasts to Celebrate with Family
and Friends by Diane Phillips. Copyright 2006.
Published by Harvard Common Press, Boston, MA. 
Thank goodness that someone has
thought through some sensible strategies for creating stunning
holiday meals without exhausting the cook! Diane Phillips,
known well as the "Diva of Do-Ahead" has made a career of thinking
strategically about creating beautiful meals in a manageable way
that allows the cook to enjoy the occasion as much the guests. In
this book, one of many to her credit, Diane focuses on a year's
worth of holiday celebrations. Traditional dishes and menus that
often define a given holiday are tweaked and adjusted to make them
doable ahead of time. She has thought through the details of
complementary menu items, formulates a reasonable timetable, and
generously offers tip after tip for staying ahead of the game and
most of all, enjoying special occasions.
|
Recipes for
Thanksgiving
|
Recipes excerpted from Happy Holidays
from the Diva of Do-Ahead, A Year of Feasts to Celebrate with Family
and Friends by Diane Phillips. Copyright 2006.
Published by Harvard Common Press, Boston, MA. Reprinted with
permission of the publisher. All rights
reserved.
Mediterranean
Artichoke Pesto Torte
 We declare this torte the appetizer of the
season! It has all of the required elements - colorfully appealing,
wonderfully tasting, and best of all, totally "do-ahead!" We
made a double batch and used several different sized molds for some
choice in matching the occasion and crowd size. We especially enjoy
the "Just for Two" size we created from this versatile
appetizer!
Click here to view the full,
illustrated recipe.
Click here for a printable
version of the recipe.
Sweet Potato
and Apple Gratin
 This dish just exudes "autumn!" The blend of
flavors - sweet potato, apple, butter, cinnamon and nutmeg - creates
a great tasting dish that also produces a great looking
presentation. Once again, it's a "do-ahead" delight! Prepared up to
4 days ahead of time and held in the refrigerator, or up to a month
in the freezer, this hearty side will delight guests while being
easy on the cook!
Click here to view the full,
illustrated recipe.
Click here for a printable
version of the recipe.
Garlic-Herb
Make-Ahead Mashed Potatoes
 This version of classic mashed potatoes will
have you and your guests swooning! And, the best part --they are a
"do-ahead!" All of the scrubbing and peeling of the potatoes is done
ahead of time. The steam is not condensing on the windows, and the
clean-up of cooking pots is out of the way. We predict that any
turkey or turducken will get second billing to this
dish!
Click here to view the full,
illustrated recipe.
Click here for a printable
version of the
recipe.
| |
Much of what is usually discussed for the home
kitchen is based on speed and ease, not necessarily grand and
multi-faceted events. Even if you're a daily chef in the kitchen,
the dynamics of multiple dishes in larger quantities can be
challenging. Kitchen strategies that work quite well on a daily
basis may not translate to the holiday kitchen. In this issue, we
feature dozens of tips for cooking holiday meals with ease and
enjoyment. Our featured cookbook author, Diane Phillips, the
"Do-Ahead Diva" leads the way with her book, 
We carry 
