The Cook's Shop

Macaroni and Cheese!
Mac & Cheese - it's a classic combo that never ceases to satisfy diners of every age. Beyond the orange-colored, not-quite-cheese powdered versions, there's actually real macaroni and cheese readily available in your kitchen!


IN THIS ISSUE, we up the ante on this traditional, comfort food with some appetizing explorations on the authentic fare. They're nearly as easy as "boxed versions," but infinitely more delicious and satisfying. Join us as we take some delish dishes from the oven to the table.

In This Issue
Ken's Notes
Fall Cooking Classes
Pasta + Cheese + Sauce
RECIPE: Alpine Macaroni and Appenzeller with Crème Fraîche
Preparing Perfect Pasta
How to Make a Roux
RECIPE: Gratin of Penne with Artichokes and Four Cheeses
Easy Cheesy
Oven to Table
RECIPE: Macaroni and Cheese "Broccolissimo"
Cookbook Review

Store Hours

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Quick Links
Ken's Notes:

Ken's Notes

Sara Moulton's Class Was A Huge Success!

 

A few things in life are certain: you're not going to get a check transferred into your bank account from anyone in Nigeria, you never want to sit in an aisle seat at a magic show, and now we know better than to raise our hand if Sara Moulton asks "Who is too scared to ever try to make a crepe?" Penny Hall and Donna Sara Moulton and DonnaSmith learned the hard way when they were called upon to make their first crepes, in front of their friends and under the scrutiny of Sara Moulton. But seriously, they did a great job and everyone had a wonderful time.

Sara Moulton VisitThe night before the class we had a wonderful dinner at The Buckley House where owner/chef Emad confessed that he had watched Sara's cooking shows on TV for years and had found her inspirational. Before leaving Saturday afternoon Sara made a gift of a Chantal Copper Fusion fry pan to Emad for both his kind words and the creative dinner he served up.

Sara Moulton VisitWe had such a great response from this event that we're going to try and do a similar class next year with another well-known chef. I can't guarantee we'll be able to pull it off, as we're a small fish in a big pond, but we'll keep plugging away at it just the same.
Thank you for your continued support!


Microwave Potato Chips

Fresh homemade crispy chips, in under four minutes, without oil or fat....How? In your microwave! Mastrad's new Chipmaker is a specially designed silicone tray and a mandolin that's preset to slice chips to the perfect thickness. Just slice, season to taste, arrange on the tray and microwave. Besides potatoes you can also cook sweet potatoes, Mastrad's TopChip Makermangoes and carrots. You'll get all the taste of fresh chips without the downside of frying. Stop in next Saturday for a taste, we'll be cooking chips all day.
Cooking Classes

 

 CHICKEN 101  

Saturday, October 1, 2011 - 2:00 pm, $45

John Murphy - Culinary Arts Instructor at Barry Tech, Nassau County, NY

On Saturday, October 1st, John Murphy will teach a comprehensive class on the preparation and cooking of our favorite fowl, the chicken. John is a culinary arts teacher at Barry Tech in Nassau County, NY.  His class will be broken down into three parts:

Cutting Up a Chicken1.    Butchery basics: how to break down chicken into easily usable parts = 1/2's 1/4's and beyond.
2. Cooking technique basics; saute, braise, roast.

3. Tasting and evaluating the finished products: how you can create your own spin.

His handout alone is 19 pages long. We expect this to be a very informative and practical class! Class is limited to 14.

 

EURO BREADS - SOLD OUT!

Tuesday, October 11, 2011 - 6:30 pm, $40

Matt Rapposelli - Executive Chef, Ohio University

Class is limited to 14.

 

CRoasted TurkeyAKE DECORATING - Class Is Filling Fast!

Thursday, October 20, 2011 - 6:30 pm, $35

David McIntyre - Little Stir Bakery, Vienna WV

Class is limited to 14.

 

TURKEY 101

Thursday, October 27, 2011 - 6:30 pm, $40

Gayle Shank - In-house Chef

Continuing our tradition of "101" classes, Gayle will teach you everything you need to pull off the perfect Thanksgiving dinner! She'll cover everything from bird prep and roasting to carving and lump-free gravy. As a special bonus, she'll answer the age old question "Should the stuffing be baked in or out of the turkey?" Class is limited to 14.

 

DUTCH OVEN COOKING

Wednesday, November 2, 2011 - 6:30 pm, $45

Matt Rapposelli - Executive Chef, Ohio University

Matt will focus his class on meat braising. Braising is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. Class is limited to 14.  


KNIFE SKILLS - A Hands-On Class

Thursday, November 3, 2011 - 6:00 pm, $50Knives 

Ed Bartush - Wusthof Factory Sales Representative Ed will discuss knife construction, metal composition and sharpening. He'll also demonstrate proper cutting techniques along with a few tips and tricks that you can use in your own kitchen. You'll learn to properly cut onions and tomatoes, de-bone a chicken, carve a chicken or turkey and make an apple swan garnish! Best of all, you'll get your own Wusthof Classic paring knife to use and take home. This knife retails for $39.95 and has been given a "Highly Recommended" rating by Cooks Magazine - their highest rating. This is a hands-on class limited to 16.

 

* * * * * * *  PLUS  * * * * * * * 

KNIFE SHARPENING 

Thursday, November 3 from 5 - 5:30pm  

Prior to the class, from 5 - 5:30 pm we'll be holding a sharpening session where you can bring in your knives (limit of two) and Ed will put a new edge on them for $2 each. All proceeds generated from sharpening will be donated to The Suicide Prevention Coalition of Washington County.

Pasta+Cheese+Sauce=Delicious

The Prospects are Endless!
RECIPE: Alpine Macaroni & Appenzeller

RECIPE: Alpine Macaroni and Appenzeller
Mac & Cheese Essentials
All Clad 4qt
UNITY 3 QT SAUCEPAN

Stainless steel, tri-ply construction for quick, even heating on the bottom and up the sides. 25 year warranty, made in the USA! 

Box Grater
MICROPLANE BOX GRATER

From the people who know how to grate! Four-sides for four grated sizes. Comfortable top grip and cushioned feet to protect surfaces.

Colander

COLLAPSIBLE COLANDER

Drain pasta, vegetables and more. Eliminate bulky storage with its clever ability to collapse. Non-metal for stay cool handling. 

Preparing Perfect Pasta

Preparing Perfect Pasta
Cooking Dried Pasta
Step 4
Steps 5-6

Pasta Cooking Tips

Tips
Fasta Pasta
FASTA PASTA
Innovative way to cook pasta in the microwave. No mess, no hot kitchen, perfect results. 
Simple Sauces

Sauces
How to make a Roux-Based Sauce
Key White Sauces

Saucier

Tips
ALL-CLAD 3 QT SAUCIER
RECIPE: Gratin of Penne with Artichokes & Four Cheeses

RECIPE: Gratin of Penne with Artichokes & Four Cheeses
Make it Easy & Personal
Le Creuset Gratin
LE CREUSET INDIVIDUAL GRATIN DISHES

Small, petite versions of the classic gratin shape are now available. Perfect side dish serving presentation.

Mini Cocette
LE CREUSET
MINI ROUND COCETTE 
Charming individual stoneware casseroles keep all sides warm and ready. Lids make storing and reheating easy.
Ramekins
RAMEKINS
(MANY SIZES)
Available in many sizes, ramekins also offer individual serving options and easy portion control.
Easy Cheesy

Easy Cheesy
Cheesy
Oven To Table

Oven To Table
Oven to Table
RECIPE: Macaroni & Cheese

RECIPE: Macaroni & Cheese
Cookbook Review

Cookbook Review
Footer

Start the water boiling, shred the cheese, and get ready to experience the real thing!

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
 
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