"How to Eat Healthier and Be Wealthier"

Happy New Year! Most New Year's resolutions, we're told, involve renewed determination for being healthier and wealthier. These two goals mesh wonderfully in the cooking world where a couple modest shifts in the kitchen can have a positive, cumulative return.

IN THIS ISSUE, we suggest our list of top ten alterations that will support you in your shift toward health and wealth. We investigate the possibilities of the humble skillet as a key tool for creating healthy meals fast, and conclude with three recipes from the EatingWell^TM kitchens that will help you achieve your goals for fitness and frugality while maximizing flavor - all accomplished quickly!

In This Issue

Ken's Notes

Cooking Classes

Eat Healthier & Wealthier

Quick Links

The Cook's Shop Website

Marietta Visitor's Bureau

3/50 Project

Ken's Notes:

Cupcake Camp Marietta
In the last few years the interest in baking and eating cupcakes has grown into a global phenomena. An outgrowth of that fascination has been the development of Cupcake Camps. Held around the world, this is an event where lovers of cupcakes get together to eat cupcakes and share recipes. In major cities these events can draw upwards of 2,000 to 3,000 people. We thought it would be a fun way to bring some sweetness into the dregs of winter and decided to create our own version right here in Marietta. We'll start out small this year, but if it turns out to be a success we'll try and blow it out next year!

We're still working on the details, which are subject to change and will appear on our website and in our next newsletter, but here's what we have at this time:

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:
(1) bake cupcakes to bring
(2) buy cupcakes to bring
(3) 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. Volunteers! We could use a few people to: control admittance, carry cupcakes from the staging/judging area to the tables, keep milk and coffee flowing, check in and organize cupcakes 30 minutes prior to the event.

10. 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.

Cooking Classes at The Cook's Shop!

Healthy New Year, Lo-Cal and Easy -

Saturday, Jan 8, 2011 - 2:00 pm, $40 SOLD OUT

Please note new time of 2:00 pm for this class!

John Murphy - Culinary arts teacher, Barry Tech, Nassau County, NY.

Get ready for an education - John will be discussing how heat effects the food you eat, specifically its effect on proteins, carbs, fiber fats, minerals and vitamins. Besides the technical aspect of the class, you'll learn to make Texas Caviar, Portobello Salad, Poached Chicken Breasts with Spiced Citrus Salad and a Baked Meringue with Raspberry Sauce. Class is limited to 15.

Cake Decorating 102 -

Monday, Jan 10, 2011 - 6:30 pm, $30

David McIntyre - Baker, The Little Stir Bakery, Vienna, WV.

Building on our earlier Cake Decorating 101 Class, David will cover more advanced decorating techniques including flowers, fancy borders and edging. Each student will get their own icing bag and a few tips to keep. You need not have taken the 101 class to take 102. Basic frosting techniques will not be covered in this class. Class is limited to 12.

Breads In Under An Hour (rescheduled)-

Wednesday, Jan 19, 2011 - 6:30 pm, $30

Gayle Shank - In-house Chef.

Back by popular demand! English Muffin Loaf, Cuisinart French Baguette and Italian Bread, Dinner Rolls, and of course, something to spread on your bread - Boursin Cheese. Class is limited to 15.

(First scheduled for Dec 13^th and canceled due to bad weather, this class is currently being offered to those who were signed up for the original. Any additional seats that are open will be filled from a waiting list that you are welcome to put your name on. Please call the store if you'd like to be added to the list).

Cooking With Chantal Copper Fusion Cookware -

Saturday, Jan 22, 2011 - 1:00 pm, $50 SOLD OUT

Deb Jech - Factory Representative, Chef for Chantal Cookware.

The Chantal Copper Fusion line is a solid copper cookware with an enamel inner and outer coating. The heat is beautifully diffused all the way up the sides while cooking, using lower, more controlled heat. Learn the basics about this cookware from an expert chef and go home with your very own 8" Chantal Copper Fusion Fry Pan, a $60 value! Chef Deb will teach you to make Chicken Saltimbocca with Artichoke Sauce, Pan-Seared Asparagus, Roasted Vegetable and Fresh Ricotta Sandwiches and a Warm Chocolate Cheesecake. Class is limited to 15.

Vegetarian Lasagna -

Monday, Jan 24, 2011 - 6:30 pm, $40

Gayle Shank - In-house Chef.

Featuring Greek Lasagna, Tex-Mex Lasagna and Mushroom Marinara Lasagna. Class is limited to 15.

Winter Breads -

Monday, Jan 31, 2011 - 6:30 pm, $40

Gayle Shank - In-house Chef.

Learn the secrets to making hearty winter breads. Gayle will be making Hungarian Pumpernickel, Whole Wheat Pita Bread, Bran Dinner Rolls and Baguettes. Class is limited to 15.

Sweetheart Cupcakes -

Monday, Feb 7, 2011 - 6:30 pm, $35

Mindy Barth - Baker, Old Town Bakery.

Learn to bake and decorate special treats for your sweetest! Details to follow. Class is limited to 15.

Homemade Ravioli -

Wednesday, Feb 16, 2011 - 6:30 pm, $40

John Rossi - Culinary Artist.

One of our favorite foodies, John Rossi, has agreed to do another class for us. This time, he'll be making ravioli from scratch. Besides knowing more about pasta making than anyone we've ever meet, he also has a knack for keeping his classes thoroughly entertained with stories of his past exploits. Recipes will be distributed after the class since John tends to make it up as he goes along! Class is limited to 15.

A Taste of Latin Cooking -

Saturday, Feb 26, 2011 - 2:00 pm, $45

Tere Clegg - Owner/Chef, Mango, a Latin Bistro.

A last minute addition to our class list - at this time, we know that Tere will be cooking a plantain dish and a seafood dish. Details to follow. Class is limited to 15.

Tip #1: To keep your stainless steel cookware looking good, clean well after each use in warm soapy water. Most stainless steel may also be placed in the dishwasher. Any water spots may be removed with a micro-fiber cloth, or with the slightest bit of vinegar on a cloth. Always avoid scouring pans; instead use an approved stainless steel cleaner.

Tip #2: Allow pans to cool for a few minutes before immersing in dishwater. The change in temperature may shock the metal causing the pan to warp irreversibly.

Tip #3: When choosing a stove burner for cooking with your skillet, choose the burner that best matches the size of your skillet, or a burner that is slightly smaller than the bottom surface. Flames or heat up the sides of a skillet is wasted energy.

Tip #4: A skillet is perfect for making finishing sauces that call for reducing a liquid. Reducing liquid concentrates flavors by removing water in the form of steam. A skillet's broad bottom provides maximum surface area for the steam to escape. Reduced sauces often impart delicious magic to the final dish.

Tip #5: Overcrowding a skillet will challenge the pan's ability to retain or recover its heat, and will tend to steam the foods instead of pan-frying or saut�ing.

Q: How do I know when the skillet is hot enough for cooking?
A: There are many ways to assess the temperature of a heating skillet: (1) Hover your hand above the skillet to get a sense of its gathering heat. (2) In a dry, heated skillet, pour in a few drops of water. If the water forms a ball that dances across the pan, it is an ideal temperature; if the water shatters into many pieces, it is too hot. (3) In an oiled and heated skillet, the oil's surface will shimmer and move when hot. A flick of water off the tip of your finger should sizzle, though take care to avoid any oil splatters. If the oil begins to smoke, the pan is too hot.

Q: What is fond?
A: Fond is the brown portion of food that forms particularly when cooking meats. When proteins and sugars are exposed to heat together, they undergo a caramelization process known chemically as a Maillard reaction. The "brown bits," (as they are sometimes called), at the bottom of the pan have formed complex flavors and create the foundation for many delicious sauces. When frying or saut�ing is done, deglaze the pan and gather up all of the fond by adding liquid, stock, or wine, to the pan, then proceed in finishing the sauce with seasonings and other ingredients.

Q: What is the difference between pan-frying and saut�ing?
A: Pan-frying uses a medium to medium-high heat and enough oil to keep foods from sticking. With pan-frying, foods are allowed to cook without a lot of stirring or moving about, just flipping to finish the other side. In contrast, saut�ing uses more heat, less oil, and more stirring and turning of the food so that all of it cooks evenly. Pan-frying is suitable for larger pieces of food, while saut�ing requires smaller, similarly sized pieces.

Q: What's the difference between a skillet and a saut� pan?
A: Both pans are similar in many ways. The bottom surface of each style of pan is the cooking surface; the sides are less critical to the cooking process. A skillet generally has sloped sides and a saut� pan has straight sides. The sloped sides of a skillet make it easier to use a turner, while the straight-sides of a saut� pan are more effective in keeping ingredients in the pan when stirring and tossing the food.

The EatingWell^TM folks have done it again! They've created a great collection of recipes that shift us to a healthier lifestyle full of flavor, all without a hint of asceticism or curtailed eating pleasure. A pleasant mix of new recipes and favorites with a healthy makeover, this book is great companion for pursuing "healthy and wealthy" in the New Year. And, in addition to the healthy character of each of the recipes, they have crafted the book to contain foods that are less than $3 per serving. A hallmark of EatingWell^TM publications is their practical aspect; the recipes are for real people, with busy lives, who like good food but may not always have the time or budget for daily gourmet cooking. The book covers breakfast, lunch, dinner, and snacks. There are a generous number of tips for being budget conscious while eating healthily. The recipes are clearly written, identify total and active time requirements, and detail nutritional components of each dish. We love how EatingWell^TM has put all our New Year's resolutions together in one systematic guidebook.

Sesame-Orange Shrimp *View and Print* In 30 minutes, shrimp are lightly coated in a simple cornstarch mixture and quickly pan-fried in a skillet. A delicious, super-easy sauce of orange juice and soy sauce completes the dish. Made in less than 30 minutes, the shrimp were served over rice and accompanied by pea pods. It's a healthy, low-calorie supper meal that is satisfyingly delicious.
Sweet Potato and Red Pepper Pasta View and Print In less than 30 minutes, a great pasta dish is on the table. Shredded sweet potatoes along with red bell pepper strips provide a healthy dose of Vitamins A and C in a colorful presentation. An easy "sauce" is formed with the addition of goat cheese. The equal parts of veggies and pasta keep the calories per serving lower than typical pasta dishes. The leftovers were just as tasty!
Pork Chops au Poivre View and Print In 20 minutes, these pork chops are ready. Pork tends to be an inexpensive cut of meat, yet quite tender and lean. This recipe plays on the classic Steak au Poivre, only now as a pork variation. The recipe makes excellent use of a good skillet and demonstrates the process of deglazing a pan and the making of a delicious finishing sauce.
Recipes from EatingWell on a Budget by Jessie Price and the EatingWell^TM Test Kitchen through permission of The Countryman Press, Woodstock, VT. Copyright 2010. All rights reserved.

We hope this helps start your own version of "healthy and wealthy" in this New Year.
Wishing you the best in 2011!

Dagmar & Ken

The Cook's Shop
180 Front Street
Marietta, OH 45750
740-538-6003

www.thecooksshop.com
e-mail us at: info@thecooksshop.com