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Turn your kitchen into a taquería, (a taco shop), for the evening and throw a taquiza, (a taco party). Tortillas, folded in half, amiably hold your choice of filling, garnishes, and a drizzle of sauce. Freshly assembled, a few tacos make a meal rich with flavor and full of satisfaction. You'll quickly rediscover this humble fare can be muy fantastico!
IN THIS ISSUE, we revive the notion of tacos as a food with endless mix-and-match possibilities and multiple personalities. Three examples of fresh, flavorful tacos are presented thanks to 300 Best Taco Recipes. And, if you'd like to really develop your taquero (taco chef) skills, we illustrate how to make your own fresh tortillas. It's taco time, let the fiesta begin!
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Ken's Notes:
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National Herb Day - May 7th
 Herb Day was conceived of by five nonprofit organizations with interests in herbs and herbalism to raise public awareness about the significance of herbs in our lives and the many ways herbs can be used safely and creatively for health, beauty care, and culinary enjoyment. Greater familiarity with herbs will increase informed use of herbal products and build public support for maintaining personal choice in the use of botanicals.
 We talked about how we could support this day and decided that we'd put our herbs and spices on sale in hopes that you'd try something new in your cooking! From Friday, May 6th thru Sunday, May 8th, you'll find all of our Summer Field herbs and spices at 30% off! With over 100 varieties of herbs, spices and blends I'm sure there's at least one that you haven't tried yet.
What's The Difference Between A Spice And An Herb?
We asked ourselves that question and didn't really know the answer. A little research yielded some interesting information. Spices and herbs are common in most foods around the world today. Both are used to flavor foods and some for medicinal purposes.  Herbs and spices have both been prominent throughout human history. In earlier times, herbs and spices were considered luxuries and only available for the use of the wealthy. Herbs and spices were also traded frequently between nations in medieval times. Many people do not know the difference between an herb and a spice. There are many similarities between the two, and some of the differences are very subtle, but they are still valid.
The essential difference between an herb and a spice is where it is obtained from on a plant. Herbs usually come from the leafy part of a plant, and are usually dried. However, some herbs can be used fresh. Spices can be obtained from seeds, fruits, roots, bark, or some other vegetative substance. Spices are not necessarily as fresh as some herbs can be. Herbs can be found many places around the world, while spices are more commonly  found in the Far East and tropical countries. Herbs are considered to have a few more uses than spices. For instance, herbs have been used more frequently than spices in the medical field. Also, herbs can and have been used to augment cosmetics and preserve foods.
Some argue that there is no distinction between herbs and spices, considering both have similar uses. However, a botanical definition reveals that an herb is a plant that doesn't produce a woody stem. It is common knowledge that in certain areas of the United States, a dried herb is considered to be a spice. This leads to more confusion because if a spice is simply an herb, then there cannot be a difference between the two. However, believing this is ignoring the fact that many herbs tend to be leafy green substances and spices are found in plants that are tropical in nature.
 Because herbs and spices have so many uses and are great food flavorings, they have played important roles throughout history. The Portuguese navigator, Vasco Da Gama, sailed to India in search of spices. Even Christopher Columbus described the types of spices available in the "new world" to investors after he landed. Herbs have been used throughout history for medicinal purposes. In Traditional Chinese Medicine herbology (the study of herbs for medical purposes) has been used for thousands of years.
The debate between herbs and spices is ongoing. Some say that there is no difference, while others maintain that they are both completely different. Most learned scholars will say that the difference between an herb and a spice is found in where the herb or spice is obtained on the plant, and where that specific plant can be found.
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Cooking Classes at The Cook's Shop!
|  Polish Pastry Saturday, May 7, 2011 - 2:00 pm, $45
Seats Still Available! Sharon Coffman - Polish and Italian Food Aficionado
Sharon will share a few of her favorite Polish deserts, Pita Piata (a ring shaped, nut and raisin filled yeast cake), a Long Nut Roll and a Strudel. Class is limited to 15.
Knife Skills - A Hands-On Class Wednesday, May 11, 2011 - 6:00 pm, $45
Seats Still Available!  Ed Bartush - Wüsthof 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 Wüsthoff Classic paring knife to use and take home. This knife retails for $39.95 and was just given a "Highly Recommended" rating by Cooks Magazine - their highest rating. This is a hands-on class limited to 16.
PLUS Knife Sharpening Wednesday, May 11 - 4 - 5:30pm Prior to the class, from 4 - 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.
Latin Cuisine Saturday, May 14, 2011 - 2:00 pm, $45
Only Three Seats Left! Tere Clegg - Owner/Chef, Mango, a Latin Bistro
Tere's last class was such a great success that we've invited her back for an encore! Menu under development, stay tuned. Class is limited to 15.
Summer Pies - Pies 102 Thursday, May 19, 2011 - 6:30 pm, $40
Gayle Shank - In-House Chef
What better way to start the summer than with light refreshing pies! Gayle will teach you the secret to a perfect meringue, a flakey crust and a lattice top. You'll learn to make Key Lime, Lemon Meringue and Fruit Pies. Class is limited to 15.
 Sushi Rolls- A Hands-On Class
Wednesday, May 25, 2011 - 6:30 pm, $50
Dave Rudie - Chef, Parkersburg Country Club
Wasabi fans get in line! Our most popular instructor/chef is conducting a 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.
Let's Fire Up The Grill! Wednesday, June 1, 2011 - 6:30 pm, $40
Gayle Shank - In-House Chef - Featuring Jerk Chicken and Vegetable Kabobs, served with a Caribbean Rice dish and a cooling dessert. Class is limited to 15.
Summer Muffins And Quick Breads Thursday, June 9, 2011 - 6:30 pm, $40
Gayle Shank - In-House Chef
Chef Gayle will teach you how to incorporated early summer fruits and zucchini into your breads. Her bread classes are always quick sell-outs, we urge you to sign up early to guarantee a seat! Class is limited to 15.
Thai One On Thursday, June 15, 2011 - 6:30 pm
Donna Beall Bishop
This is a great introduction to Thai cooking. You'll learn to make Tom Kha Gai (chicken in coconut milk soup), Yam Wun Sen (spicy glass noodle salad), Tord Man Plaa (Thai style fish cakes) and Khoa Neow Dam Piak (black sticky rice pudding). Donna is a Parkersburg native who now resides in Lewisburg, WV and Sanibel, Florida. A former local Home Economics teacher, she has traveled the world and studied abroad for many years. Having lived for a while in the Virgin islands, Donna's specialty has been Caribbean cooking; however, in recent years she has studied Thai cooking in Thailand and is willing to share some of her best recipes! Class is limited to 15.
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CITRUS JUICER
Squeeze and strain juice
in one motion
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WUSTHOF'S SERRATED TOMATO KNIFE
Easily slices tomatoes
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BOX GRATER
Several choices for
shredding all in one tool
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Makes quick work
of any chopping task | HERB SCISSORS
Five-bladed scissors minces
and cuts at the same time | 8" SWISS DIAMOND FRY PAN
Heat tortillas quickly in
a nonstick frypan |
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SWISS DIAMOND
Performs when browning
meat or heating tortillas | CHOPSTIR
Latest, greatest tool; we wish we'd thought of this! Efficiently breaks up ground meat while browning | LETTUCE KNIFE
Sharp edge shreds lettuce
easily; blade decreases
browning |
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Fill a taco with your favorites and make it a taco-licious evening!
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