Starting Over -- Eat More Oats

The Cook's Shop

'Tis the season of new resolve, a potential starting point for changing our ways. We all have a few things we'd like to do less of, and longer list of what we'd like to do more of. One item on our list includes putting more oats on our table, a simple small change with big nutritional rewards.

IN THIS ISSUE, we're getting reacquainted with oats, a whole-grain with many proven health benefits and a natural choice for a good breakfast. You'll also find speedy ways to cook and bake faster by weighing, just like the professionals. Different habits begin in your own kitchen!

In This Issue

Ken's Notes

Winter Cooking Classes

Double Down on Oats

There's Virtue in Oats

Five Ways to Oatmeal

Toppings & Add-Ins

RECIPE: Mom's Granola`

Buying Oats

RECIPE: Good Morning Muffins

How to Cook by Weight

RECIPE: Oatmeal-Maple Scones

Article Headline

Cookbook Review

Quick Links

The Cook's Shop Website

Newsletter Archive

Marietta Visitor's Bureau

3/50 Project

Ken's Notes:

I'd like to start out the new year by saying thank you to the most important part of our business - you! Without your support we wouldn't be here, thank you so very much for your patronage.

Thanks to everyone who walks in our door, drops their jaw and mouths "wow!" We always enjoy that.

Thanks to those of you who supported Small Business Saturday this year. We're pleased to see the growing trend of support for independent retailers in Marietta. I, for one, do not want to live in a town populated only by national chain stores. Unfortunately, if that's the only place you shop, that's what you'll get.

Thanks to everyone who has pre-purchased a Holiday Candy Cane light pole decoration from ReStore Marietta this year! Your support will bring a wonderfully festive Christmas spirit to downtown for years to come. What? You or your business hasn't stepped up to the plate and committed to sponsoring a Candy Cane yet? Call Mallory Greenham at the ReStore office at 740-885-8194 and show your love of holiday lights with a donation today!

Hope to see you soon - Happy New Year!

LATIN AMERICAN CUISINE
Saturday, January 7, 2012 - 2:00 pm, $45
Tere Clegg - Chef/owner Mango - A Latin Bistro, Parkersburg
Menu TBD. Class is limited to 16.

VALENTINE'S DAY CUPCAKES

Tuesday, January 10, 2012 - 6:30 pm, $35.
David McIntyre - Little Stir Bakery, Vienna
David will share his special recipes and decorating ideas for Valentine's Day Cupcakes! Class is limited to 16.

SIMPLY CAKES

Wednesday, January 25, 2012 - 6:30 pm, $35.
Gayle Shank - In-house Chef
Chocolate Layer Cake, Peanut Butter Cake with Caramel Icing, Spice Cake with Browned Butter Frosting. Class limited to 16.

MEXICAN CUISINE - SOLD OUT!
Saturday, January 28, 2012 - 2:00 pm, $40.
Heidi Riley - Chef
A three or four course dinner, to be determined.
Class limited to 16.

HOMEMADE RAVIOLI - SOLD OUT! Wednesday, February 1, 2012 - 6:30 pm, $45. John Rossi - Culinary Artist
John will teach the art of pasta dough making and ravioli stuffing along with the creation of two different fillings. Class is limited to 16.

MARDI GRAS MEALS

Tuesday, February 7, 2012 - 6:30 pm, $45. Gayle Shank - In-house Chef
Two favorites! Seafood Gumbo and Jambalaya with Andouille Sausage and Ham. Gayle will also make Cuisinart Baguettes. Class is limited to 16.

CAKE DECORATING 102

Thursday, February 16, 2012 - 6:30 pm, $35. David McIntyre - Little Stir Bakery, Vienna
This hands-on class will feature flowers and borders. No crumb coating or frosting. Class limited to 14.

THAI CUISINE

Saturday, February 25, 2012 - 2:00 pm, $45. Matt Rapposelli - Executive Chef, OU
Menu to be determined. Class is limited to 16.

SUSHI ROLLS - A Hands-On Class

Wednesday, February 29, 2012 - 6:30 pm, $50
Dave Rudie - Chef, Parkersburg Country Club
The last time we offered this class it sold out almost immediately. If you're interested in learning to roll your own sushi we suggest you call early to register for this class! Our most popular instructor/chef is conducting another hands-on Sushi Roll class! You'll learn to cook perfect rice, select the proper ingredients (he'll cover both seafood and vegetable types), roll and cut your own. Each participant will take home their own bamboo sushi mat and rice paddle. Class is limited to 15.

GREEK CUISINE

Saturday, March 3, 2012 - 2:00 pm, $45. Heidi Riley Chef
A three or four course meal, to be determined. Class is limited to 16.

QUICK & LIGHT SPRING SOUPS

Tuesday, March 7, 2012 - 6:30 pm, $40. Gayle Shank - In-House Chef
Hungarian Mushroom, Six Onion and Tortellini Soups and Cuisinart Baguettes. Class limited to 16.

CHEESECAKE 101

Thursday, March 15, 2012 - 6:30 pm, $40. Gayle Shank - In-House Chef
New York Style, Sour Cream Topping and Marble Cheesecakes. Class is limited to 16.

ITALIAN DINNER

Tuesday, March 20, 2012 - 6:30 pm, $45. Gayle Shank - In-House Chef
Antipasto, Basic Marinara, Stuffed Shells, Homemade Ricotta Cheese, Italian Bread and Sicilian Cassata dessert. Class is limited to 16.

GRILLING

Saturday, March 31, 2012 - 2:00 pm, $50. Matt Rapposelli - Executive Chef, OU
Featuring Leg of Lamb and Chicken, just in time for Easter. Class is limited to 16.

EURO BREADS

Thursday, April 12, 2012 - 6:30 pm, $40. Matt Rapposelli - Executive Chef, OU
Hearth Bread description and overview, No-Knead Bread and a Country Loaf. Class is limited to 16.