 |
|
| |
Next Issue: |
""A Greener Kitchen" |
Store Information |
Store Hours:
Monday - Saturday
10 a.m. - 9:30 p.m.
Sunday
11 a.m. - 6 p.m.
Calhoun Square
3001 Hennepin Ave.
Minneapolis
(612) 824-4417
(888) 824-4417
|
Kitchen Window Services |
|
|
|
|
Equipment Rental |
For weddings, graduations, birthdays, anniversaries, company parties
-- or just because!
Outdoor Lobster, Crawfish
& Fish Boil Parties
Let Kitchen Window help you create a one-of-a-kind outdoor party experience for you and your guests at your office or in your backyard. We personalize our services to fit your style – and your budget.
Our Rental options:
- Easy -- Rent the Party Kit
- Easier -- Party Kit & Pre-Prepped Ingredients
- Easiest – Hire our Chef
Is there a special occasion in your future? Celebrate by treating your guests to an extravagant Maine lobster boil. Impressive yet easy to pull off, a lobster boil is sure to be a highlight of the summer. Our giant stainless steel stockpots and matching burners are the perfect setup. At 62 quarts, 82 quarts or 142 quarts, you’ll be able to feed a crowd. The pots features a steam er insert to make serving easier. For something just as festive, but less expensive, these versatile pots are also great for a down home Louisiana crawfish boil or for a traditional Door County fish boil. Whether you choose lobster, crawfish or fish boil, you’re doing one-pot cooking at its best. Add corn and potatoes to the fish or seafood and in no time you have a memorable summertime meal.
Kit includes stockpot, steamer insert, burner and paddle.
more info
|
Kitchen Window Events |
|
April 24
Birthday Event with
Jacque Henry
• In-Store Emile Event & Sale
• Complimentary Pie Clinics
• Pie Bake-Off
• French Wine Dinner
(more info)
----------------------------
May 1
Chantal & Sara Moulton Event
1 p.m.
Cooking Demo
& Book Signing
6 p.m. Sara Moulton
Cooking Class
at Kitchen Window
(more info)
|
Kitchen Window Online |
|
Kitchen Window
is now on Facebook
|
|
|
|
|
|
Plan some fun with a cooking class at Kitchen Window! We have an incredible line-up of topics, menus and instructors. With hundreds of choices, a Kitchen Window cooking class makes a great outing with friends and family, as well as a wonderful date night.
VIEW OUR NEWLY ADDED UNPUBLISHED CLASSES
Celebrated Chef Class AT: Mission - #3084 – Saturday, April 24 -- 10:00 a.m.
French Wine Dinner with Jacques Henry - #3123 – Saturday, April 24th -- 6:30 p.m.
Asian Flavors with Sara Moulton - #3124 – Saturday, May 1 -- 6:00 p.m.
Grillmasters: Pizza and Flatbread - #3121 – Tuesday, May 11-- 6:00 p.m.
Grillmasters: Green Egg Cooking - 3122 – Monday, May 17 -- 6:00 p.m.
View All Cooking Classes You may register for any of our classes any time of day
|
 COMING SOON!
Kitchen Window's Summer 2010 Cooking Class Catalog
This new catalog features more than 80 new classes to choose from. Watch our website for the new class listings.
|
|
|
|
 |
|
|
 Join Kitchen Window as we celebrate our 25th birthday with Jacques Henry, President and 5th generation owner of Emile Henry. We’ll feature exciting events throughout the retail store and cooking school including exclusive sales on Emile Henry kitchenware; cooking demonstrations using Emile Henry Flame-Top and bakeware pieces; as well as plenty of samples of freshly baked pie and coffee. Stop by our cooking school to witness history in action as local pie bakers compete in the Kitchen Window Emile Henry Pie Bake-Off. Or drop into one of our Complimentary on-going pie clinics. Throughout the afternoon, Jacques Henry will be on hand in the store to share some of his favorite stories and recipes, as he signs new pieces of Emile Henry kitchenware.
April 24th, 1:00 – 4:00 p.m. -- Open to the public
Emile Henry Exclusive Event
- 20% OFF on all regular price, in-stock Emile Henry
- Spend $125 or more on Emile Henry, receive a complimentary Emile Henry Spoon Rest ($30 value) Quantities limited.
- Two is Better than One Lasagna Promo: buy a 3.8Qt Lasagna Dish, get a complimentary 16oz Lasagna Dish ($22 Value)
- Exclusive Promos on select Emile Henry Flametop Pieces
Join us for our Complimentary Pie Clinics
Drop into one of our on-going pie clinics, led by Kitchen Window staff. Each pie clinic will give you the basic tips you need to bake perfect pies every time.
April 24th, 1:00 – 4:00 p.m. -- Open to the public
Emile Henry Pie Bake-Off - $500 PRIZE PACKAGE
ENTRY DEADLINE APRIL 19TH -- Think your pie is the best on the block? Prove it at our Pie Bake-Off. Submissions are welcome from any baker; the top finalists will be chosen to compete in the Kitchen Window Cooking School on April 24th from 1:00 – 4:00 p.m. The winner will receive $250 of Emile Henry products, a $250 Kitchen Window gift card and will be invited to attend the next National Pie Council event. Each finalist will receive a photo with their pie and Jacques Henry. They will also receive a Emile Henry pie dish signed by Jacques Henry. To enter submit your recipe to info@kitchenwindow.com along with your name, complete address and phone number. Entrants must be available to participate on April 24th.
French Wine Dinner Cooking Class
To round out the day, Kitchen Window is offering a special French Wine Dinner with Jacques Henry featuring five courses of delicious, authentic French food.
April 24th, 6:30 – 10:00 p.m. -- PRIVATE EVENT - Registration required
View Class Description |
SARA MOULTON BOOK TOUR AND COOKING CLASS |
 Admired by millions as the host of Cooking Live, Cooking Live Primetime, and Sara's Secrets, Moulton was one of the Food Network's defining personalities during the outlet's first decade. In addition to her work on the Food Network, the energetic Moulton has been the Food Editor of ABC-TV's Good Morning America, and her previous cookbooks include Sara’s Secret for Weeknight Meals and Sara Moulton Cooks at Home. In April of 2008, Moulton launched a new 20-episode television series on public television, entitled Sara's Weeknight Meals.
In conjunction with the April 2010 release of her third cookbook “Sara Moulton’s Everyday Family Dinners”, Chef Moulton and Chantal have organized a multi-city tour that will include over 20 appearances everywhere from her hometown of New York and all the way to Anchorage, Alaska.
1-3 p.m. Cooking Demo and Book Signing
Complimentary and open to the public
6-9 p.m. Asian Flavors with Sara Moulton Cooking Class
PRIVATE EVENT - Registration required
View Class Description
|
|
|
Featured Weeknight Supper Items |
Great weeknight meals are minutes away with some handy tools, great ingredients that will give you a headstart!.
|
Knife of the Month - April |
KNIFE OF THE MONTH
Wusthof Trident Wave Knife
The wide, wavy blade of the Wusthof Classic 7 inch Wave Knife is perfect for slicing through bread, meats, cheeses and sandwiches.
Trident Classic Wave Knife- Suggested Retail $125 THIS MONTH $89.99
|
|
 |
|
|
|
COUPON
Get 50% OFF any Bottle of Olive Oil
{THIS COUPON IS VOID}
Please subscribe to our newsletter to receive our next coupon
Limit one coupon per customer number and one per household.
Offer expires April 28, 2010 |
|
|
|
|
|
It's a transition moment in the day, the late afternoon hunger pangs, the clock ticking, and the realization that you and a few others around you have expectations that there will be something to eat shortly. First of all, alleviate any guilt for not having planned the entire week ahead of time, or not starting the slow cooker in the morning, or forgetting to pull the meat out of the freezer to thaw - we're not here to spout that gospel, however worthy a thought pattern that it is. We're talking about real people, real days, and real strategies for surviving suppertime on a real-time basis without having to be a logistical genius!
Keep it Simple - Some of us grew up on a formulaic plan for supper - meat, potatoes, vegetable and canned fruit for dessert. Throw that formula out the window! Supper can be anything you like! Choose recipes and menus with a limited number of ingredients and less number of steps, and you'll be on the path to simple, yet satisfying meals. You don't have to succumb to processed foods or meals to eat quickly.
Relax - Use supper prep time to transition yourself from a busy day. If you're alone in the kitchen, enjoy the quiet; resist the urge to fill the void with TV or radio. If the family is around, use the opportunity to catch each other up on the day with conversation (instead of texting!). Put your kids to work and surreptitiously teach them how to cook. Not surprisingly, some of the best bonding goes on in the kitchen.
Quick Cooking Foods - We're not talking processed foods here, but rather, choose foods that naturally cook quickly - keep those at the top of your idea list. Pasta is faster than rice, most seafood is faster than chicken or beef, and "above ground" vegetables are faster than "below ground" root vegetables.
Quick Cooking Techniques - Stovetop cooking is faster than oven roasting or baking. Invest in a good all-around skillet where you can sauté, stir-fry, or even pan grill in a jiffy. The microwave is great, but for more than one or two people, the time investment nearly matches the time it takes on the stovetop. Steaming is faster than boiling. Dice potatoes, carrots - any root vegetable - into smaller pieces with a sharp knife; they will cook much faster.
Use All-in-Ones - Dishes prepped in one pan, a stovetop oven or a wok, make clean up just as easy as the preparation. Cook the dish in layers beginning with the longest cooking items first. Many stovetop pans are beautifully crafted and double on the table as the serving dish. That same pot will slip into the refrigerator, then back to the stovetop the next day - now that's all-in-one cooking!
|
|
Interview with Giuliano Hazan |
 Giuliano Hazan comes by his love of Italian cooking honestly as the son of famed cook, Marcella Hazan. With this pedigree, Giuliano has distinguished himself in his own right as the author of four cookbooks, a guest cook on TV, and as the winner of the International Association of Cooking Professional's (IACP) award for Cooking Teacher of the Year in 2007. Giuliano Hazan was kind enough to take our call and answer a few questions about weeknight meals and a few other curiosities. Here's his take:
(1) When you get home from work and are hungry, what do you fix for yourself?
When I return home from a teaching trip, what I most look forward to is a comforting, satisfying dish of pasta with either a simple meat sauce or a fresh tomato sauce. I'm not just saying it because my recent book is on pasta. It's because pasta has always been one of my favorite foods, and probably why two of the four books I've written are on pasta.
(2) What items do you recommend always having in the pantry/refrigerator for quick meals?
Basics such as good extra virgin olive oil, sea salt, onions, garlic and butter. In addition, things such as Parmigiano-Reggiano, capers, anchovies, parsley, pancetta, and cream are always useful. Ripe tomatoes don't keep very long, so good canned tomatoes are good to have on hand, though sauces with canned tomatoes are not usually as quick to make.
(3) What is your secret to creating great flavor in your recipes?
Apart from obviously using quality ingredients, it is paying attention to what you are doing! The fewer steps there are in a recipe, the more important each step becomes.
(4) When did cooking capture your interest? Was there a particular aspect of cooking that you focused on first? What culinary interest captures your attention the most today?
I began cooking in earnest when I left home because . . . I was hungry! I missed the food I was used to eating at home every day. Though I love to share the food I prepare with others,it is usually the prospect of a enjoying a good meal that motivates me to cook.
|
Kitchen Window Weeknight Supper Tips |
Tip #1: Try making typical breakfast fare more often for supper. Pancakes, waffles, omelets, and frittatas are all quick, satisfying and delicious options for a great supper. (See our previous e-newsletters - "Breakfast Breads" or "Omelets & Others" for some great ideas.
Tip #2: Establish a "household rule" - if you use the last of it, mark it down on the grocery list. Keep the list in a consistent location.
Tip #3: Keep a loaf of your favorite bread or a stack of pita pockets in the freezer for a sandwich solution to supper. Get creative about what to put in your sandwich - open the refrigerator and put those condiments to work in changing something ordinary into extraordinary. If you like, pan grill, or use your griddle to heat your concoction to perfection.
 |
A prepared pantry has gourmet nibbles
and noshes ready at a moment's notice.
Check out our Gourmet Foods! |
Tip #4: We use the inside of cupboard doors to our advantage! As you discover quick supper or recipe favorites, make a sticky note (a physical one and/or a virtual one)of the recipe's ingredients and basic instructions. A quick look inside the cupboard door (or virtual desktop) as you head out the door may provide just the spark of inspiration you need, and will be handy when it comes time to cook.
Tip #5: Have a standing pantry plan or two for surprise guests. Keep a few cheeses and unique crackers around, or perhaps some great coffee beans and exquisite cookies, dried fruits and nuts, or ingredients for a no-fuss pasta meal, a frozen loaf of bread, and, of course, a good bottle of wine.
|
|
|
 Q: How can I keep from getting into a rut with my weeknight menus?
A: First of all, ruts aren't all bad. Finding something you and your family like and serving it often is a good thing. But, we understand that even the best menu or dish can become tiresome. Expand your repertoire with occasional variation. Perhaps there's one night of the week that is less hurried than another - use that as your "experimentation night" and enjoy the change of pace. Always be "interviewing" recipes for inclusion on your own personal "fast weeknight menus" list.
 |
Use a box for cards, a binder for printouts, and a recipe folder on your computer for online recipes. |
Q: I forgot my pantry list at home. What am I supposed to get?
A: Time to get hip and use one of your mobile devices to your kitchen advantage. Write a text message or an electronic note to yourself of the standard pantry items that you'd like to keep on hand. Keep that message or note in your device and add to it as needed. Consult your device for a reminder of staples as you shop.
Q: I can't find the recipe I want to use for supper. How can I keep track of my favorites?
A: Recipe cards are still valuable for remembering and recalling favorite recipes. We keep a recipe binder for paper copies of our favorite recipes, both online printouts and scans of printed recipes. We also "e-file" recipes in our computer's folders with customized sub-folders for easy retrieval.
Q: With thousands of recipes available online, why should I buy a cookbook for recipes?
A: For a cookbook to be published, there is a competitive review process that results in the "best of the best" actually becoming a cookbook. Cookbook authors and publishers must design, edit, and produce a high quality product to warrant the expense of publishing; the result is a juried and reviewed compendium of recipes that have met the test. Internet recipes may, or may not be, tested, and may, or may not be, in an instructive context that broadens the cook's expertise. We think there's room for both great cookbooks and the Internet in the kitchen.
|
|
Thirty Minute Pasta, 101 Quick and Easy Recipes by Giuliano Hazan. Photography by Joseph De Leo. Copyright 2009. Published by Stewart, Tabori & Chang, an imprint of Harry N. Abrams, Inc., New York, NY.
 We love pasta in any and every form and, in fact, consider ourselves self-declared experts when it comes to judging pasta dishes and recipes. In this, Chef Hazan's latest cookbook, simplicity and flavor combine in the most delicious ways. He sets the scene for thirty-minute pasta dishes with precisely the right amount of context. He reviews pasta shapes and their distinct purposes and traits, advises us on the basics of a great pasta pantry, and expertly guides us through boiling pasta for perfect results. The remainder of the book is dedicated to 100 recipes that make you fall in love with pasta even more. The chapters are divided into Pasta Soups, Vegetarian Pasta, Seafood Pastas, and Meat Pastas. Each recipe is written with efficient time management in mind, i.e., the oil heats while the onion is being chopped; we're instructed to boil the pasta at the proper time so that sauce and pasta get to the finish line simultaneously, etc. We appreciated this sequencing and attention to detail. The photography by Joseph De Leo lavishly inserted throughout the book brought the pasta into the realm of exquisite visual art. This cookbook is one of our favorite picks so far this year! Benissimo!
|
|
Three Thirty Minute Pasta Recipes |
Recipes excerpted from Thirty Minute Pasta by Guiliano Hazan. Copyright 2009. Published by Stewart, Tabori & Chang, and imprint of Harry N. Abrams Inc., New York, NY. Reprinted with permission of the publisher. All rights reserved.
|
Penne with Asparagus and Prosciutto
Penne agli Asparagi e Prosciutto
If the pink and bright green colors of this dish don't say spring, the flavors certainly do! Take advantage of the seasonal bounty of asparagus with this recipe. The prosciutto acts as a condiment with its salty flavor, while the onions lay the foundation for a silky sauce. Definitely an addition to the favorites list!
View recipe
|
|
Spaghetti with Raw Tomatoes, Herbs and Mozzarella
Spaghetti alla Checca
We have in our memory banks a wonderful late lunch somewhere in the middle of Rome. It was one of those hot August days when tomatoes were at their best. This recipe recreated that moment with its simple, fresh ingredients - tomatoes, basil, and fresh mozzarella. We closed our eyes and swore we could hear the Trevi fountain in the background!
View recipe |
|
Linguine with Shrimp and Porcini
Linguine ai Gamberi e Funghi
This recipe turned out another perfect plate of pasta! We used shitake mushrooms in place of the porcini, due to a momentary shortage of porcini, but it turned out wonderfully nonetheless. The shrimp and mushrooms huddled in the nooks and crannies of the linguine and twirled onto our forks and into our mouths with ease and enjoyment!
View recipe
|
|
|
|
Share this email with a friend or invite someone to join you for a cooking class.
|
| |
Enjoy the pleasure of a simple supper well made!
From all of us at Kitchen Window
Kitchen Window
Calhoun Square - 3001 Hennepin Ave.
Minneapolis, MN 55408
612-824-4417 -- 888-824-4417
|
| |
|
Home and hungry? It's a daily dilemma we all face! We want to have a nutritious meal, quality family time around the table, but we need it now! Achieving these potentially conflicting objectives is possible without breaking the bank on take-out, or taking on an over-achiever, plan-ahead persona. In this issue, we focus on some fast weeknight meal strategies, and offer advice on setting up your pantry for weeknight success. Giuliano Hazan's new book, 
SPECIAL EVENT
