 We're encouraged to have 3-5 servings of whole grains each day, yet rarely do many of us reach that target. Discovering new ways and more occasions to incorporate whole grains in our lives will result in all kinds of health benefits. IN THIS ISSUE, we open the door on the subject of whole grains and invite you to explore the healthy magic and scrumptious dishes that are possible. You don't need a special pot to cook grains, but you do need a good pot! We'll advise you just what characteristics to consider in finding quality cookware. |
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Ken's Notes:
|  We've just received delivery of a beautiful new line of herb, vegetable and plant inspired table accessories from the Four Seasons Design Group. Herb trivets, asparagus serving utensils, radicchio spoons....all very creative and imaginative!  The base metal used throughout the collection is primarily pewter in either its natural coloration or, gold plated. Other metals used are zinc, sterling silver and brass. Artist Michael Michaud, designer of the collection and a native of Ohio, combined his love of nature and exceptional knowledge of precious metal casting and model making to create these wonderful giftware and tabletop items.
We've had numerous requests for extracts, and have finally found a good source. Coconut, cherry, almond, raspberry, rum, strawberry, orange, coffee espresso and chocolate are now in stock! The same vendor was able to supply us with espresso powder - another oft requested ingredient.
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Cooking Classes at The Cook's Shop!
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Cupcake Camp Marietta Sunday, February 27, 2011 - 3-5:30 pm
Cupcake Camp Marietta is an ad-hoc gathering born from the desire for people to share and eat cupcakes. This is an event for cupcake lovers, so you can:
- bake cupcakes to bring - buy cupcakes to bring - just eat cupcakes See our Cupcake Camp Marietta info below for more details!
Korean Cuisine Saturday, Mar 12, 2011 - 2:00 pm, $45
Mike Frank - Former Chef, Sales Rep. for Michaels Finer Meats and Seafood
Korean cuisine has a long history and is highly influenced by the diverse regions of the county. Mike is highly influenced, and inspired, by his wife and her Korean ancestry. He'll be cooking some of his Mother-in-law's favorites, including Seafood Pancakes stuffed with shrimp, calamari, scallions and mushrooms. Kalbi short ribs, Korean glass noodles with beef and vegetables along with Kim Chi cabbage, one of Korea's most popular dishes, will be demonstrated in detail.
A Taste Of The Blarney Tuesday, Mar 15, 2011 - 6:30 pm, $45
Gayle Shank - In-house Chef
Irish food (you can't really call it cuisine) always gets a bad rap. It's time to change all that! We've spent time finding regional variations on traditional favorites that we think add a lot of flavor and interest to your St. Patty's Day dinner. Join Gayle and learn to make Irish Soda Bread, Guinness Stew, Colcannon and a Bailey's Irish Trifle desert.
Pâte À Choux (Choux Pastry) Wednesday, Mar 23, 2011 - 6:30 pm, $35
Gayle Shank - In-house Chef
Pâte À Choux, also known as Gougrères, Eclairs and Beignets, is a pastry dough made of butter, water, flour and eggs. Sounds simple, but the end result is divine! Gayle will make both sweet and savory Choux pastries including Cream Puffs, Eclairs and Canapes with spinach and crab filling.
The King Is Back In The Kitchen! Wednesday, Mar 30, 2011 - 6:30 pm, $50
Dave Rudy - Chef, Parkersburg Country Club
Dave will be joining us once more, and as usual, we can't pin him down for a menu selection yet. He's hinting at seafood, lobster bisque..... but we won't know for sure until a week or two before the class. Come on, take a chance!
East Indian Cuisine Tuesday, April 5, 2011 - 6:30 pm, $45
Heidi Riley - Chef
Do you love the smell of Garam Masala but just aren't sure where or how to use it? Join Heidi for an introduction to East Indian Cuisine and she'll teach you the intricacies of classic Indian spices. Start the evening with a Mango Lasse smoothy drink and then dive straight into Murgh Makhani or Butter Chicken. For desert you'll learn to make Gulab Jamun, baked or fried dough balls that are soaked in a cardamom-infused syrup.
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Cupcake Camp Marietta
Ok bakers, time to step up to the plate and show us what you've got! We have plenty of volunteers for the day, now we need to fill all of the baker slots. Remember, this isn't a competition (although we will have a judging just for fun) - it's an "eat fest". Cupcake Camp Marietta is meant to be a gathering of cupcake lovers and bakers who like to share and try new things. Bake a dozen of your favorite cupcakes and come by. We hope to see you there on Feb. 27th.  What: Cupcake Camp Marietta is an ad-hoc gathering born from the desire for people to share and eat cupcakes. When: Sunday, February 27, 2011 from 3-5:30pm Where: The Cook's Shop, 180 Front St., Marietta, OH This is an event for cupcake lovers, so you can: - bake cupcakes to bring - buy cupcakes to bring - just eat cupcakes 1. No limit on how many cupcakes you can bring! 2. You need to have your cupcakes (how many (we're requesting a minimum of 12, 24 if you're entering into a contest category), and what type) registered by Wednesday, February 23 at Noon -- otherwise we will have to do the unthinkable and reject your precious cupcakes (please don't make us do that)! 3. People bringing cupcakes should bring them to The Cook's Shop before 2:30pm the day of the event. We're instituting a limit of 30 bakers due to space restrictions. 4. In true Cupcake Camp style, we will have four 15 min. timeslots scheduled for tasting different types of cupcakes. The schedule will be posted in-store beginning Friday, February 25. 5. Be prepared to take leftover cupcakes home. 6. Share your recipes! Bring a copy when you drop off your cupcakes. We'll copy and share your cupcake recipes with other cupcake lovers. 7. Of course this is a competition! Judges are yet to be determined. Categories include: Most Decadent Flavor, Best Decorated, and Most Unique Ingredients (try to be more creative than just chocolate, my favorites from other camps include bacon, maple syrup and alcohol - not together mind you, but as separate cupcake flavors). 8. The Cook's Shop will supply water, milk, coffee, plates, utensils and napkins. 9. If you're not bringing cupcakes we're asking for pre-registration and a $5 admission fee, which we will donate to a charity. Non-Bakers will be limited to just 30 people due to space restrictions. RSVP - If you're ready to RSVP or volunteer now, you can do so to info@thecooksshop.com
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The New Whole Grains Cookbook by Robin Asbell. Published by Chronicle Books, San Francisco, CA. Copyright 2007.
We were looking for a new angle on cooking more with whole grains, and this book came our way at just at the right moment. Whole grains are healthy for us, but we've often felt comprised on taste or texture with our strategy of simply substituting whole grains in traditional recipes. Ms. Asbell has taken a fresh look at whole grain cuisine and expanded it beyond the 1970s stereotypes by appreciating each grain for what it is and calling upon rich global traditions for their preparation. We were introduced to a repertoire of now easily available whole grains that expanded our horizons beyond the usual choices, then enabled with complete instructions on turning them into appetizing dishes. Her offerings range from breakfast to breads, hot and cold sides, soups and entrees, and delicious desserts. Any resistance or objection to cooking and eating whole grains quickly dissipated with this timely collection of recipes. A great handbook for reaching the healthy 3-5 servings of whole grains per day! |
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| We hope you enjoy incorporating more whole grains into your culinary explorations! |
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