The gift giving season is upon us. It's the time of year to stress about what would be the perfect gift. Luckily foodies and homes chefs are the easiest people to buy for. There's always an interesting food or new gadget that's sure to please them. That's what makes shopping for them so much fun but shoppers do need a guide This helps in selecting the right gift.
Yesterday's New York Times Food section knows this and supplied readers with a two page gift guide in their holiday section. There are some interesting ideas that are sure to please everyone. Candy canes are front and center in this and they're in both traditional and very non traditional flavors. Hammond's Candies of Denver Colorado produces the old fashioned peppermint kind along with sugar plum and birthday cake flavors. (however be warned one candy cane is $2.95 and $30.00 for a dozen) Anglophiles and butter lovers will go mad for English toffee.from Littlejohn's Candies. This Los Angeles fave also has bacon caramels for the Paleos in your life as well as fudge in a variety of different flavors.Tired of sweet, then try unami and spicy Gochuan Korean Hot Sauce ,a hot chili paste that's sweet, spicy and savory. It's not just for bulgoki but for adding zest and zing to ribs, burgers and dogs.For something truly different try Scourtins the savory butter cookie with the addition of a briny olive paste.(!) Lark Fine Foods bake them in their Essex Massachusetts facility.They're known for their interesting pairings such as burnt caramel and rosemary in the company's other cookies.If you have a true meat lover in your life then gift him or her with Nodine's Smokehouse bacon sampler. It has the German influenced juniper infused bacon along with garlic flavored and the classic apple wood smoked one. Get nut lovers pecans from Cleveland Organics for both nibbling and baking,
The guide has some intriguing gadgets for home chefs.A sweetly old fashioned one is the Chef Time from Piq.This is an ultra cute kitchen timer with a toque wearing chef's mustache sporting head on top. Messy home chefs and home bakers will appreciate the sturdily made apron from Les Toiles de Soleil. It's pricey at $75.00 but it's made of a durable cotton that will last through splashes and washings.It's in a bright striped pattern that will liven up any kitchen Innovative chefs will appreciate the Spiralizer from Kitchen Aid.. It's the size of a mixer and comes with four different peelers. You can not only make carrot ribbons with it but also peel and slice apples along with coring and slicing.Another must is a set of thirteen wooden spoons from Dura Artisans. These are hand carved beechwood from India and are all different sizes and spoon shapes. If your home chef craves elegance then surprise them with a classic looking cabbage leaf bowl from Williams -Sonoma.It's a beautifully crafted bowl from Portugal with a special commemorative stamp celebrating the store's centennial. If your home chef s more the Pioneer Woman kind of cook then thrown in a triangle dinner bell from Schoolhouse Electric. It's a high end gift at $65.00 but a fun one that will last years.
This holiday season give your special foodie, home chef or home baker a unique gift. Using the Times Food Holiday guide , you 'll find the right present that will be thoroughly enjoyed. It's just a little help that will go a long way in the marathon that is the holiday shopping season.
Thursday, December 3, 2015
Wednesday, December 2, 2015
The Times Holiday Issue
For the last three weeks the New York Times Wednesday section has been offering helpful hints and recipes regarding Thanksgiving.Now they're helping home chefs and bakers tackle the onslaught of holiday baking and cooking. There's also a guide to gift giving but that'll be for tomorrow. Today it's all about the bake.
The big guns of the Food section, Julia Moskin, David Tanis, Martha Rose Shulman and Joan Nathan give us the skinny on both sweet and savory . Even the front page has a lovely picture of chocolate reindeer cookies (and of course the lead one does have a red nose.)The recipe is on the next page, dark chocolate espresso snap that only needs royal icing because the flavor is so intense. A California reader, Mari Pfeiffer sent it in and it's from Great Cookies Cookbook by author and teacher Carole Walter. You could even make them and then hang them on the tree as ornaments.Martha Rose Shulman who often contributes healthy recipes to the Tuesday science Times gives us gluten free cookies. Hers are meringues and haystacks, traditionally flour free treats. The meringues are heavily laced with chocolate which cuts the cookie's sweetness.They're a nice departure from the traditional flour ones, providing the right amount of crunch and chewiness. Haystacks are a fun treat,This variation has sugar, butter, evaporated milk and salt cooked in a saucepan and then rolled oats , shredded coconut and vanilla is added.It's then mixed and spoonfuls are dropped onto parchment paper or cookie sheets to cool.
Julia Moskin, David Tanis,and Joan Nathan give us the savory side of holiday baking. Ms.. Moskin has ideas and recipes for different types of challah for the Hanukkah meal.Everyone knows it as a golden braided loaf with a sweet taste however this is the Ashkenazi, Eastern European Jews, namely the ones from Hungary , version. Sephardic Jews, from Spain make a crunchy rounded loaf, redolent with sesame, caraway and cumin seeds. It's perfect with just honey or dipped into a spicy tagine. The North African and Middle Eastern Jews bake plain ones with just a touch of sugar and a bit more spices. Another Hanukkah favorite is latke, those crispy fried potato pancakes celebrating the miracle of the temple.Joan Nathan gives us her aunt's recipe which involves mashed potatoes instead of the usual grated ones. She also adds dill, parsley and shallots for more flavor. They're fried in the oil of the moment - coconut oil.. This potato puff kind retains more of the vegetable's flavor as opposed to the grated latke which has an oilier taste. David Tanis contributes yummy onion tartlet recipes that work at any holiday party. It's a simple butter crust ,faintly lemony thanks to a dash of lemon juice. The topping is caramelized onions and a covering of Gorgonzola or blue cheese.You can sub in a milder cheese like Fontina if the other is too sharp. He also recommends using the dough recipe for galettes and other savory tarts.
Home bakers will love this issue. There are some great recipes, from the chocolate snaps to the onion tartlets to try. Everything is the perfect treat for the holidays ahead!
The big guns of the Food section, Julia Moskin, David Tanis, Martha Rose Shulman and Joan Nathan give us the skinny on both sweet and savory . Even the front page has a lovely picture of chocolate reindeer cookies (and of course the lead one does have a red nose.)The recipe is on the next page, dark chocolate espresso snap that only needs royal icing because the flavor is so intense. A California reader, Mari Pfeiffer sent it in and it's from Great Cookies Cookbook by author and teacher Carole Walter. You could even make them and then hang them on the tree as ornaments.Martha Rose Shulman who often contributes healthy recipes to the Tuesday science Times gives us gluten free cookies. Hers are meringues and haystacks, traditionally flour free treats. The meringues are heavily laced with chocolate which cuts the cookie's sweetness.They're a nice departure from the traditional flour ones, providing the right amount of crunch and chewiness. Haystacks are a fun treat,This variation has sugar, butter, evaporated milk and salt cooked in a saucepan and then rolled oats , shredded coconut and vanilla is added.It's then mixed and spoonfuls are dropped onto parchment paper or cookie sheets to cool.
Julia Moskin, David Tanis,and Joan Nathan give us the savory side of holiday baking. Ms.. Moskin has ideas and recipes for different types of challah for the Hanukkah meal.Everyone knows it as a golden braided loaf with a sweet taste however this is the Ashkenazi, Eastern European Jews, namely the ones from Hungary , version. Sephardic Jews, from Spain make a crunchy rounded loaf, redolent with sesame, caraway and cumin seeds. It's perfect with just honey or dipped into a spicy tagine. The North African and Middle Eastern Jews bake plain ones with just a touch of sugar and a bit more spices. Another Hanukkah favorite is latke, those crispy fried potato pancakes celebrating the miracle of the temple.Joan Nathan gives us her aunt's recipe which involves mashed potatoes instead of the usual grated ones. She also adds dill, parsley and shallots for more flavor. They're fried in the oil of the moment - coconut oil.. This potato puff kind retains more of the vegetable's flavor as opposed to the grated latke which has an oilier taste. David Tanis contributes yummy onion tartlet recipes that work at any holiday party. It's a simple butter crust ,faintly lemony thanks to a dash of lemon juice. The topping is caramelized onions and a covering of Gorgonzola or blue cheese.You can sub in a milder cheese like Fontina if the other is too sharp. He also recommends using the dough recipe for galettes and other savory tarts.
Home bakers will love this issue. There are some great recipes, from the chocolate snaps to the onion tartlets to try. Everything is the perfect treat for the holidays ahead!
Tuesday, December 1, 2015
The Great American Holiday Bake Show
Can something very very English translate to American? Sort of, as we've seen in a variety of TV shows that originated across the pond. There's another reincarnation, this time an American version of The Great British Baking Show. It highlights some of this country's best amateur bakers with an Yankee twist.
There has been some criticism regarding the show which airs on ABC Monday nights at ten PM. The hosts husband and wife Ian Gomez (he of Cougartown) and Nia Vardalos of "My Big Fat Greek Wedding " fame chat and banter with the judges, Mary Berry, imported from the British show and Johnny Iuzzini ,a renowned pastry chef and former head judge on Top Chef : Just Desserts. Gomez and Vardalos don;t have the plummy, highly witty panache that the British hosts,Sue Perkins and Mel Gieidroyc. These ladies would fit right in with Jeeves and Wooster with their puns and sarky asides, along with their Pythonesque silliness. Sadly the Gomezes are more like your neighbors , offering help along as with lame jokes. Even "Ready, set, BAKE!!!", the show's "Tally Ho" comes off as a weak mew where their Brit counterparts shout it exuberantly. The format is the same., three bakes an episode, starting off with a signature, followed by a technical, then the showstopper.. Mary Berry is the same on this four week competition, as she is on the British ,a kind of sweet but crackly Home Ec teacher. What is missing is the beefy sexiness of Paul Hollywood along with his sharp tongue. He is the perfect foil for Ms. Berry, tart to her treacle. Johnny Iuzzini is good as a judge, offering suggestions, but he's kind of like the sycophant assistant teacher, trying to cozen up to Ms. Berry for a promotion,.There's no smoldering fire there to bake anyone's cake. Mr. Hollywood was a judge on a similar American spinoff, The American Baking Competition with Jeff Foxworthy back in the summer of 2013. That interpretation was just a little more livelier.
What about the bakers themselves?Are they as personable as their British counterparts? Yes,.as with the British mother ship, the bakers come from all over the country , offering a wider range of regional sweets and accents than the original show. They're not as catty or as backstabbing as other American reality show contestants. They're more like students attending an elite baking class ,. This makes watching the show addictive and refreshing . The bakers are all so nice, you find yourself rooting for all of them. The Yanks face up to the challenges with the same , grace courage and determination as their English counterparts. Gomez and Vardalis joke with them, although it's not the same as Sue and Mel. The couple also tell the audience about each contestant's signature and show stopper bakes,with the same story book graphics, that explain designs and ingredients to the viewers. The challenges are interesting with the bakers coming up with gingerbread pagodas and Eiffel Towers (well this is the holdiay competition after all). There is a top baker chosen by Mary and Johnny and sadly one baker has to go home. The setting is done in an airy tent in the middle of a lush field where contestants are also interviewed.
Will Americans cozy up to The Great American Holiday Baking Show? ABC is probably hoping so, however diehard fans will still watch the original British one. It's a semi sweet treat that's fun for foodies to watch.
There has been some criticism regarding the show which airs on ABC Monday nights at ten PM. The hosts husband and wife Ian Gomez (he of Cougartown) and Nia Vardalos of "My Big Fat Greek Wedding " fame chat and banter with the judges, Mary Berry, imported from the British show and Johnny Iuzzini ,a renowned pastry chef and former head judge on Top Chef : Just Desserts. Gomez and Vardalos don;t have the plummy, highly witty panache that the British hosts,Sue Perkins and Mel Gieidroyc. These ladies would fit right in with Jeeves and Wooster with their puns and sarky asides, along with their Pythonesque silliness. Sadly the Gomezes are more like your neighbors , offering help along as with lame jokes. Even "Ready, set, BAKE!!!", the show's "Tally Ho" comes off as a weak mew where their Brit counterparts shout it exuberantly. The format is the same., three bakes an episode, starting off with a signature, followed by a technical, then the showstopper.. Mary Berry is the same on this four week competition, as she is on the British ,a kind of sweet but crackly Home Ec teacher. What is missing is the beefy sexiness of Paul Hollywood along with his sharp tongue. He is the perfect foil for Ms. Berry, tart to her treacle. Johnny Iuzzini is good as a judge, offering suggestions, but he's kind of like the sycophant assistant teacher, trying to cozen up to Ms. Berry for a promotion,.There's no smoldering fire there to bake anyone's cake. Mr. Hollywood was a judge on a similar American spinoff, The American Baking Competition with Jeff Foxworthy back in the summer of 2013. That interpretation was just a little more livelier.
What about the bakers themselves?Are they as personable as their British counterparts? Yes,.as with the British mother ship, the bakers come from all over the country , offering a wider range of regional sweets and accents than the original show. They're not as catty or as backstabbing as other American reality show contestants. They're more like students attending an elite baking class ,. This makes watching the show addictive and refreshing . The bakers are all so nice, you find yourself rooting for all of them. The Yanks face up to the challenges with the same , grace courage and determination as their English counterparts. Gomez and Vardalis joke with them, although it's not the same as Sue and Mel. The couple also tell the audience about each contestant's signature and show stopper bakes,with the same story book graphics, that explain designs and ingredients to the viewers. The challenges are interesting with the bakers coming up with gingerbread pagodas and Eiffel Towers (well this is the holdiay competition after all). There is a top baker chosen by Mary and Johnny and sadly one baker has to go home. The setting is done in an airy tent in the middle of a lush field where contestants are also interviewed.
Will Americans cozy up to The Great American Holiday Baking Show? ABC is probably hoping so, however diehard fans will still watch the original British one. It's a semi sweet treat that's fun for foodies to watch.
Monday, November 30, 2015
Bread Puddings Savory And Sweet
Bread pudding is one of the most versatile and easiest dishes to make. It can be a savory casserole like strata or a gooey dessert like a brioche pudding;Best of it, its' hearty and satisfying ,the ultimate comfort food for combatting the crazy days ahead of us.
Savory bread puddings are the perfect weekend meal. All you need is stale bread for starters and the rest is up to you. One of the best recipes is the zuppa montagne , a Piedmontese winter dish made with stale Italian bread, chicken or vegetable broth and Swiss or Fontina cheese. A more textured version is subbing in breadsticks (the Stella D'oro kind works best here) and layering on the bottom of a casserole dish. If you want crunch and texture added shredded cabbage , preferably the Savoy kind , cooked in butter , as a second layer. The cheese is then layered on followed by the broth. Use three to four ladlefuls of this , reserving some of the broth to pour over later. Cook at 325 degrees Farenheit for forty minutes. You can also microwave this too for a quick five to six minutes.There is a popular rosemary and bacon bread pudding circulating on the web right now.This is a custardy version , involving eggs. along with sharp cheddar and of course, bacon. Sauteed onions are also thrown in for sweetness.After baking in a 375 degree oven for forty minutes, it's all set to come out, golden and puffy like a cheese soufflé. For those who love something more exotic , try strata which means layers. Stratas can be made for any meal, breakfast, lunch or dinner. It's layers of bread,peppers. bacon and onions with milk and cream added for pure custardiness.
Sweet bread pudding is a nice change of pace from the usual cakes and pies.It's also a homey treat at a tree trimming or holiday party. One recommendation is using stale baguettes or Italian bread instead of regular white bread.It gives the pudding chewiness and texture along with a mellow yeasty flavor. Still use three or four eggs but cut back on the sugar. Many recipes call for a cup of white sugar. I'd halve that or use a more earthier tasting brown sugar. Milk or cream can be used . These can be mixed., because using just cream can make the dish heavy and dense. Purists will want raisins for more sweetness. Many (including myself) are not fans of this. If you want extra sweetness, try a dollop of salted caramel drizzled on it.A truly decadent variation is New Orleans style which uses a buttery whiskey sauce as an accompaniment. If you want something decadently Gallic , try a brioche bread pudding. Brioche is a yummy French roll, egg and butter rich.It is the perfect ingredient in a decadent dessert. Add cream, and butter along with eggs, sugar and brandy to bake with it into a lush pudding.Lemon or orange zest can be added for more color and flavor. Serve this with whipped cream or crème Anglaise, a sauce that combines cream, sugar eggs and Armagnac brandy.
A savory or sweet bread pudding is a great slice of comfort during this hectic holiday times ahead A slice of strata is a great weekend meal while a brioche bake is the perfect dessert for a holiday party.Make the traditional or create your own for some yummy fun.
Savory bread puddings are the perfect weekend meal. All you need is stale bread for starters and the rest is up to you. One of the best recipes is the zuppa montagne , a Piedmontese winter dish made with stale Italian bread, chicken or vegetable broth and Swiss or Fontina cheese. A more textured version is subbing in breadsticks (the Stella D'oro kind works best here) and layering on the bottom of a casserole dish. If you want crunch and texture added shredded cabbage , preferably the Savoy kind , cooked in butter , as a second layer. The cheese is then layered on followed by the broth. Use three to four ladlefuls of this , reserving some of the broth to pour over later. Cook at 325 degrees Farenheit for forty minutes. You can also microwave this too for a quick five to six minutes.There is a popular rosemary and bacon bread pudding circulating on the web right now.This is a custardy version , involving eggs. along with sharp cheddar and of course, bacon. Sauteed onions are also thrown in for sweetness.After baking in a 375 degree oven for forty minutes, it's all set to come out, golden and puffy like a cheese soufflé. For those who love something more exotic , try strata which means layers. Stratas can be made for any meal, breakfast, lunch or dinner. It's layers of bread,peppers. bacon and onions with milk and cream added for pure custardiness.
Sweet bread pudding is a nice change of pace from the usual cakes and pies.It's also a homey treat at a tree trimming or holiday party. One recommendation is using stale baguettes or Italian bread instead of regular white bread.It gives the pudding chewiness and texture along with a mellow yeasty flavor. Still use three or four eggs but cut back on the sugar. Many recipes call for a cup of white sugar. I'd halve that or use a more earthier tasting brown sugar. Milk or cream can be used . These can be mixed., because using just cream can make the dish heavy and dense. Purists will want raisins for more sweetness. Many (including myself) are not fans of this. If you want extra sweetness, try a dollop of salted caramel drizzled on it.A truly decadent variation is New Orleans style which uses a buttery whiskey sauce as an accompaniment. If you want something decadently Gallic , try a brioche bread pudding. Brioche is a yummy French roll, egg and butter rich.It is the perfect ingredient in a decadent dessert. Add cream, and butter along with eggs, sugar and brandy to bake with it into a lush pudding.Lemon or orange zest can be added for more color and flavor. Serve this with whipped cream or crème Anglaise, a sauce that combines cream, sugar eggs and Armagnac brandy.
A savory or sweet bread pudding is a great slice of comfort during this hectic holiday times ahead A slice of strata is a great weekend meal while a brioche bake is the perfect dessert for a holiday party.Make the traditional or create your own for some yummy fun.
Saturday, November 28, 2015
Cold Days, Sunny Meals
The temps are dipping. There's more night than light and the pressure of the holidays are coming at full speed. It would be nice to escape this, take a trip to a warm happy go lucky island or exciting , exotic country. However that ' s impossible - or is it? Cooking sunny bright meals, from sunny bright places is a mini escape from dull, chilly days.It's an exciting way to enjoy winter cooking.
One sunny bright place that has so many tasty recipes is Morocco. This corner of northwestern Africa has some yummy dishes that are easy to make. Cooking Moroccan may also be the perfect time to add a tajine pot to your kitchen arsenal. Everyone from Williams-Sonoma to J.C. Penney's now sell them. If you don't have one, no worry. A pressure cooker can sub for it. Slow cook a chicken with an array of such spices as cumin and ginger.Saffron colors it to a blazing sun yellow while raisins temper the spices kick. A plus is that it takes an hour which allows you to work around cooking it. A second plus is that the recipe is bendable.You can use lamb or veggies instead of fowl.. Couscous is another dish that will bring to mind colorful bazaars and rainbow sunsets. Squash and chickpeas are added to this wheat semolina along with dried fruit and spices such as turmeric and cinnamon. For a light weekend supper try bagels with za'atar, an easy to make dip. This is a mix of sumac,thyme and roasted sesame seeds along with marjoram, oregano and coarse salt. Dip the bagel(it should be hand rolled , not those big puffy kinds) first in a small bowl of olive oil and then the spice mix. Za'atar can also be sprinkled on eggs,, salads and veggies to zing them up.
Everyone love the Caribbean , with it's warm seas and balmy nights. To capture some of that heat , try making a few of the dishes of the area. Jamaica gives us the fiery jerk - which can be translated into a pork , chicken or chicken wing dish. You can buy jerk seasoning or better yet make it yourself. It's a blend of onion powder, chives, allspice and cinnamon. Cayenne gives it its' color and fire while nutmeg and cinnamon gives it a tinge of sweetness. It can be rubbed on the wings a few hours before. Serve it with a tangy pineapple infused sauce. Jerk pork is another fiery dish, guaranteed to satisfy that longing for Kingston. It's taking pork loin, marinating it with a heady mix of Scotch Bonnet peppers, a mix of orange and lime juices along with a blend of soy sauce and olive oil and then grilling it over an open flame (hopefully the grill hasn't been put away yet) Serve with a plate of hot festivals, a fried zeppoli like fritter that tempers the jerk's spiciness. Plaintains can also be served. These are a type of banana that are excellent prepared the sweet way with brown sugar and butter. Vanilla and cinnamon are also added to accentuate the taste.Plaintains can also be fried into a fun crispy chip too.
Let your kitchen take you to those exotic, sunny places. It's easy to make a tangine or jerk chicken and pretend you're in Morocco or Jamaica. Consider these exotic dishes a vacation for your palate.
One sunny bright place that has so many tasty recipes is Morocco. This corner of northwestern Africa has some yummy dishes that are easy to make. Cooking Moroccan may also be the perfect time to add a tajine pot to your kitchen arsenal. Everyone from Williams-Sonoma to J.C. Penney's now sell them. If you don't have one, no worry. A pressure cooker can sub for it. Slow cook a chicken with an array of such spices as cumin and ginger.Saffron colors it to a blazing sun yellow while raisins temper the spices kick. A plus is that it takes an hour which allows you to work around cooking it. A second plus is that the recipe is bendable.You can use lamb or veggies instead of fowl.. Couscous is another dish that will bring to mind colorful bazaars and rainbow sunsets. Squash and chickpeas are added to this wheat semolina along with dried fruit and spices such as turmeric and cinnamon. For a light weekend supper try bagels with za'atar, an easy to make dip. This is a mix of sumac,thyme and roasted sesame seeds along with marjoram, oregano and coarse salt. Dip the bagel(it should be hand rolled , not those big puffy kinds) first in a small bowl of olive oil and then the spice mix. Za'atar can also be sprinkled on eggs,, salads and veggies to zing them up.
Everyone love the Caribbean , with it's warm seas and balmy nights. To capture some of that heat , try making a few of the dishes of the area. Jamaica gives us the fiery jerk - which can be translated into a pork , chicken or chicken wing dish. You can buy jerk seasoning or better yet make it yourself. It's a blend of onion powder, chives, allspice and cinnamon. Cayenne gives it its' color and fire while nutmeg and cinnamon gives it a tinge of sweetness. It can be rubbed on the wings a few hours before. Serve it with a tangy pineapple infused sauce. Jerk pork is another fiery dish, guaranteed to satisfy that longing for Kingston. It's taking pork loin, marinating it with a heady mix of Scotch Bonnet peppers, a mix of orange and lime juices along with a blend of soy sauce and olive oil and then grilling it over an open flame (hopefully the grill hasn't been put away yet) Serve with a plate of hot festivals, a fried zeppoli like fritter that tempers the jerk's spiciness. Plaintains can also be served. These are a type of banana that are excellent prepared the sweet way with brown sugar and butter. Vanilla and cinnamon are also added to accentuate the taste.Plaintains can also be fried into a fun crispy chip too.
Let your kitchen take you to those exotic, sunny places. It's easy to make a tangine or jerk chicken and pretend you're in Morocco or Jamaica. Consider these exotic dishes a vacation for your palate.
Friday, November 27, 2015
Black Friday Kitchen Deals
Even though Black Friday is almost done with , home chefs can still cash in on the day's deals. This is the time to replace those iffy smaller appliances along with buying new pans and tins.The deals are amazing right now. so take advantage of them. This is the time to invest in good quality kitchen ware at bargain basement prices.
One of the best places to get good bargains is Sur La Table both on line and at their many stores. They offer free shipping for $59.00 and over orders.They have a Sansaire Sous Vide Immersion Circulator for $149.00 , fifty dollars less than the usual price.Sur La Table has a great bargain on the Staub Cocotte cookware, $99.00 for a set of four cast iron Dutch ovens. Pick these up if you're planning to make a lot of chili or stewed chicken for the holidays. The store also has good bargains on carving knives sets, .along with special offers on chef's knives. Williams-Sonoma isn't normally known for lowering their prices but they now are offering some good sales items. They're offering their name brand Thermo clad stainless steel fry pan set for half price at $150.Their Calaphon eleven piece elite non stick cookware set usually goes for a whopping $1,000 and it's on sale for $599.00 This will last a long time and the suggestion is buy it.Another boon is that all of their copper cookware is being sold for 20 percent off. Again this is a good buy because of the quality and workmanship put in them. Williams -Sonoma also have good deals on all sorts of knives as well as cutting boards and wood containers.
The big box stores such as Target and K-Mart can offer even better bargains.If you need fancy dinnerware then head over to the bull's eye store. Target has excellent prices on Corelleware Strawberry Street, Gorham Willow Creek and Threshold. The best part is that there is a huge variety of colors and patterns so you're not limited. They're also having a sale on toaster ovens as well along with Calaphon cookware starting at $99.00. Even if there's no sale , Target Red card holders (the store credit card) always receives 5% off all purchases. For even lesser prices try K-Mart. They are offering a BOGO - buy one get one free on all their kitchen utensils and gadgets. Scarf up their balloon whisks and choppers for yourself and your favorite home chef.K-Mart has the amazingly low price of $15 for mandolins.These are usually quadruple or quintuple the price so get them while they're hot.It's great for slicing potatoes for scalloped potatoes and home made potato chips.It can also be used for shredding and grating other veggies like cabbage and carrots. Eighteen dollars will get homes chefs an entirely new twelve piece utensil set with a decorative tub. to store them. This has everything from a pasta fork to tongs to various blending paddles to a spatula. They will get anyone through the busiest baking and cooking season of the year with ease.
Black Friday is a home chef's dream. It's time to stock up on what you and what you want to create the perfect holiday kitchen. Get out the credit card and shop, shop, shop!
One of the best places to get good bargains is Sur La Table both on line and at their many stores. They offer free shipping for $59.00 and over orders.They have a Sansaire Sous Vide Immersion Circulator for $149.00 , fifty dollars less than the usual price.Sur La Table has a great bargain on the Staub Cocotte cookware, $99.00 for a set of four cast iron Dutch ovens. Pick these up if you're planning to make a lot of chili or stewed chicken for the holidays. The store also has good bargains on carving knives sets, .along with special offers on chef's knives. Williams-Sonoma isn't normally known for lowering their prices but they now are offering some good sales items. They're offering their name brand Thermo clad stainless steel fry pan set for half price at $150.Their Calaphon eleven piece elite non stick cookware set usually goes for a whopping $1,000 and it's on sale for $599.00 This will last a long time and the suggestion is buy it.Another boon is that all of their copper cookware is being sold for 20 percent off. Again this is a good buy because of the quality and workmanship put in them. Williams -Sonoma also have good deals on all sorts of knives as well as cutting boards and wood containers.
The big box stores such as Target and K-Mart can offer even better bargains.If you need fancy dinnerware then head over to the bull's eye store. Target has excellent prices on Corelleware Strawberry Street, Gorham Willow Creek and Threshold. The best part is that there is a huge variety of colors and patterns so you're not limited. They're also having a sale on toaster ovens as well along with Calaphon cookware starting at $99.00. Even if there's no sale , Target Red card holders (the store credit card) always receives 5% off all purchases. For even lesser prices try K-Mart. They are offering a BOGO - buy one get one free on all their kitchen utensils and gadgets. Scarf up their balloon whisks and choppers for yourself and your favorite home chef.K-Mart has the amazingly low price of $15 for mandolins.These are usually quadruple or quintuple the price so get them while they're hot.It's great for slicing potatoes for scalloped potatoes and home made potato chips.It can also be used for shredding and grating other veggies like cabbage and carrots. Eighteen dollars will get homes chefs an entirely new twelve piece utensil set with a decorative tub. to store them. This has everything from a pasta fork to tongs to various blending paddles to a spatula. They will get anyone through the busiest baking and cooking season of the year with ease.
Black Friday is a home chef's dream. It's time to stock up on what you and what you want to create the perfect holiday kitchen. Get out the credit card and shop, shop, shop!
Thursday, November 26, 2015
Happy Thanksgiving
Happy Thanksgiving to all my American readers here and abroad. Be thankful for all your freedoms and liberties , including choosing anything you want to eat.Remember those less fortunate and even put a few leftovers out for the wildlife in your neighborhood.
Most of all, enjoy all the tastes and flavors of the day. Nothing beats turkey and gravy followed by a slice of homemade pie. Enjoy!
Most of all, enjoy all the tastes and flavors of the day. Nothing beats turkey and gravy followed by a slice of homemade pie. Enjoy!
Subscribe to:
Posts (Atom)
Posts
