Spring 2009
Cooking Classes
|
SPRING
2009 COOKING CLASSES
Online,
In-Person, or by Telephone
Harper's Point classes - Call
513-489-6400 Settler's Walk classes - Call
937-748-4540
www.cookswaresonline.com
To
view the full schedule and all of the details, visit our website now
and plan some fun this winter! Limited seating -- Plan early,
then Register!
Upcoming
March Classes:
(View Mar and Apr classes at our
website).
Thu, Mar 19 - An Evening in Parma with Diane Phillips
Harper's Point from
6:30 - 9:00pm. $70
Fri, Mar 20 - Spring into Spain
with Diane Phillips
Harper's Point from 6:30 -
9:00pm. $70 
Sat, Mar 21 - Cupcake Decorating Workshop with Pat Deal
Settlers' Walk
from 11:00am - 1:30pm. $60 - Hands-On!
Tue, Mar 24 -
Dinner Party - InCahoots Style with Rick Rogers
Harper's Point from 6:30 - 9:00pm. $40
Tue, Mar 24 -
Stuffed Full of Goodness with Jaime Carmody
Settlers' Walk from 6:30 - 9:00pm. $35
Mon, Mar 30 -
Chef Paul's Favorites with Paul Dagenbach
Harper's Point from 6:30 - 9:00pm.
$50 Tue, Mar 31 -
BRAVO! Italian Kitchen with Curtis Sizemore or Ben Draughn
Settlers' Walk from 6:30 -
9:00pm. $40
Upcoming
April Classes:
Wed, Apr 1 -
American Cuisine - A Melting Pot with Marilyn Harris
Harper's Point from
6:30 - 9:00pm. $65
Thu, Apr 2 -
Fabulous Fresh Fish with Herbert Schotz
Settlers' Walk
from 6:30 - 9:00pm. $45
Tue, Apr 7 -
Top Style Quick and Easy Meals with Glen Pyle
Settlers' Walk
from 6:30 - 9:00pm. $40
Wed, Apr 8 -
Simply Impressive Crêpes with Heather Poast
Harper's Point from
6:30 - 9:00pm. $35
Wed, Apr 8 -
Saucy French Crêpes with Lorraine Gose
Settlers' Walk
from 6:30 - 9:00pm. $40
Thu, Apr 9 -
Carrabba's - Simply Delicious with Dan Rodabaugh
Harper's Point from
6:30 - 9:00. $45
3 Ways to Register: On-Line, In Store,
or by PhoneHarper's
Point classes - Call 513-489-6400
Settlers'
Walk classes - Call 937-748-4540 www.cookswaresonline.com
10%
Discount on merchandise purchases on the day you attend
class!
(excluding kitchen
electrics). |
Anatomy of
an Artichoke
|
 A staple ingredient of Mediterranean
cuisine, nearly all American artichokes are grown within a fifteen
mile radius of Castroville, California, the "Artichoke Capital of
the World." Located south of San Francisco in the Salinas Valley,
Castroville has built it's identity around the artichoke in creative
ways; you can join the 50th Annual Artichoke Festival this year on May 16
- 17, 2009.
Understanding the structure and components of an
artichoke is the first step to reaping their enjoyment. An artichoke
is the flower bud of a perennial thistle plant. Strong stems
support the formation of several flower buds per plant early each
spring. A second, smaller harvest occurs in the fall. Newer, annual
varieties have recently spawned a year-round artichoke crop. If left
unharvested, the artichoke would turn into a large, violet-blue
thistle flower. But, before the bud opens to flower, the artichoke
is plucked for the kitchen.
The artichoke harvest furnishes fresh artichokes for the
produce market and plenty of artichokes for canning and
freezing. Processed artichokes, available all year-round, show
up as whole hearts, quartered hearts, or as artichoke bottoms.
At just 25 calories per whole, large artichoke, they are
nutritional dynamos! Artichokes have the USDA's "superfood"
status; they rank seventh out of 1000 common foods for their
total-antioxidant-capacity-per-serving.
|
How to Prepare and Eat an
Artichoke
|
Wrangling a
fresh artichoke can be a bit intimidating, but after one encounter
you'll be an expert!
 Choosing a
Fresh Artichoke - Choose an artichoke that is fresh in
appearance and feels heavy for its size. Minor brown or white
spots on the outer leaves are inconsequential, but the artichokes
should not appear dehydrated. A really fresh artichoke will
have "squeaky leaves" when rolled between your hands.
Artichokes come in various sizes: Jumbo (softball-size), Large
(baseball-size), Medium (tennis ball-size), and Baby (golf
ball-size). Once purchased, store them in an airtight plastic
bag in your refrigerator's vegetable section.
Preparing a
Whole Artichoke for Cooking - Cut the stem of a jumbo or
large artichoke to about 1-inch in length, or flush with its bottom
if your final presentation calls for an "upright or standing"
artichoke. Remove the small leaves along the stem and a few of
the outermost leaves by snapping them off at the base. Using a
serrated knife, cut the top of the artichoke away. Trim the
tips of the remaining leaves with kitchen shears to remove the sharp
thorns. Rub the cut edges of the artichoke with lemon, or
immerse the entire artichoke in a bath of acidulated water. View a
video.
 Cooking an Artichoke - Large or
jumbo artichokes may be prepared in a variety of methods:
Steaming - using a steamer
basket in a large pot, place the artichokes stem-side down beside
each other. Steam for 30 to 50 minutes; adjust the time
according to the size and number of artichokes. Check the
water level periodically to ensure enough steam and to avoid a dry
pot. Insert the tip of a knife into the thickest portion of the
heart to test for doneness.
Boiling - place
prepped artichokes in a pot of boiling, salted water for 25 to 40
minutes or until tender. Adjust time according to the size and
quantity of the artichokes.
Microwaving -
using a microwave safe bowl, place the artichokes in 1-2 inches of
water. Cover with a plate or vented plastic wrap. For
jumbo artichokes, cook on high for 12-15 minutes; for medium-sized
artichokes, 7-10 minutes.
Grilling - to
grill artichokes, boil, microwave, or steam the artichokes
first. Halve the artichokes; brush the cooked artichokes with
olive oil, and place on the grill, turning at least once.
Grill until nicely browned and suitably branded with grill
marks.
Roasting - to
roast artichokes, boil, microwave, or steam the artichokes until not
quite tender -- 10 minutes shy of doneness. Drain, brush with
olive oil and bake in a hot oven (400-425° F) for 10-20
minutes, or until tender and lightly browned.
How to Eat a
Fresh, Whole Artichoke - For such a large vegetable, only a
small portion of the artichoke is edible: the heart, the
inside of the stem, and the small pithy portion of each leaf that
attaches to the heart. Serve one whole artichoke per
person.
Accompaniments
for Artichokes - As a native of the Mediterranean, the
artichoke blends perfectly with other flavors of the region. And, if
there's an arranged marriage to be made with an artichoke, it's with
the lemon. Begin with using a lemon to rub the cut edges of the
artichoke to decrease any browning. Artichokes may be boiled
in water with lemon added, or for added flavor, boil artichokes in
broth. Serve whole artichokes with individual side dishes of
sauce for dipping. Some of our favorite sauces include
Hollandaise, Creamy Garlic, Greek Style dressings, melted butter, or
even mayonnaise-based sauces.
|
Cooks'Wares'
Smart Artichoke Tips
|
One of the best
parts of spring is the reintroduction of the season's produce.
Along with asparagus, spring onions, and tender greens, artichokes
prognosticate the summer bounty ahead. Dazzled by their reappearance
and fresh colors, we renew our vow to "eat more veggies!" Gear
up for the season with tools that will make vegetable preparation
easy and quick.
Cutting Boards - An abundance of
cutting board styles and sizes are available for the
garden-conscious kitchen. A basic kitchen will have multiple cutting
boards available for different preparation steps. Keep at least one
board exclusively for onion and garlic prep. A small 5 x
8" board works well for small jobs, and a larger 10 x 14
handles most other tasks. Wood, bamboo, and plastic composite are
the most commonly available material choices for cutting
boards.
 Knives - Sharp knives in a size
and shape suited to the task are a necessity. For most
vegetable prep, a 4-inch paring knife is an all-around tool - large
enough to handle the task, yet small enough for dexterity and
finessing. We also recommend a serrated vegetable knife that
you'll find indispensable for cutting tomatoes, stone fruits and
much more. Knives with a ceramic blade eliminate the
oxidizing/browning reaction incited by a metal blade. A
plastic lettuce knife makes quick work of green, leafy
bunches.
 Kitchen Shears - A pair of scissors
kept handy in your knife block simplifies so many things in the
kitchen. The thorny tips of artichoke leaves are easily
snipped, grape bunches portioned, chickens parsed, twine cut to
size, and so much more. Make sure your kitchen shears come
apart for easy, thorough cleaning.
Brushes & Peelers - Vegetables
from the garden often require a good scrubbing. Choose from
handy palm brushes or brushes with handles. Chose sturdy
bristles for root vegetables, and soft bristles for delicate foods
such as mushrooms. Peelers also come with multiple options.
 Most individuals find a peeler with a
double cutting edge the most valuable. Like knives, a ceramic
blade will keep the vegetable and metal from reacting and turning
the vegetable brown.
 Colanders & Spinners - Rinsing
and draining vegetables is facilitated by a colander. Many have
discovered the collapsible colander that adjusts to fit across your
kitchen sink, then flattens for easy storage. Salad spinners yield
crisp, freshly dried greens that will eagerly accept your
freshly-made dressing.
 Steamers - Hands-down, the best way
to preserve the nutritional value of vegetables is to steam
them. Steam cooks at a higher temperature than boiling water
while not diluting the food's nutrients. Choose from silicone
steaming baskets, or adjustable metal steamers.
Storage Containers - Keep your
produce fresh and maximize its shelf life with vacuum-style
containers. Place freshly purchased vegetables in these
containers and extend their usability by several days. Or, try
"green bags" that absorb decay-provoking gases and allow your
produce to remain fresher
longer.
|
Cooks'Wares'
Smart Artichoke Tips
|
Tip #1: Try one of our
favorite dips, the "C3." C3 stands for "a Cup, a Cup, and a
Can." Mix a cup of mayonnaise, a cup of finely shredded
Parmesan cheese, and o ne can of finely chopped artichoke
hearts. Place in a small baking or soufflé dish, and bake at
350° F for 1 hour or until the top is just lightly browned.
Serve warm with your favorite crackers or thin slices of
baguette.
Tip
#2: Marinated artichoke hearts are a popular year-round
way to enjoy artichokes. Use marinated artichoke hearts
on salad, pizza, pasta, or a pan of grilled vegetable. Save
the oil from the packed artichokes for use in salad dressings or
other vegetable preparations.
Tip #3: If your artichoke
comes with a long stem, trim off the first half inch and
discard. Make a second cut to leave the artichoke with a
1-inch stem, or nearly flush with the bottom of the artichoke if you
intend to "stand" your artichoke when serving. Keep and cook
the extra stem pieces along with the artichokes and enjoy the stem's
center as a "cook's treat!"
 Tip
#4: Artichokes are a great "do-ahead" dish.
Artichokes may be steamed or boiled a day ahead of time, then
successfully reheated whether serving whole, grilled, or
roasted. Drain the cooked artichokes, set upside-down, cover
well, and refrigerate overnight.
Tip #5: Use a large or jumbo
artichoke as a bowl for sauces and dips. Cook the artichoke,
then gently pry the leaves open, remove the inner choke, and place
the sauce or dip in the
center. |
Q & A
|
 Q: What is acidulated
water?
A: Many vegetables and
fruits will turn brown rapidly when their cut surfaces are exposed
to air in a process known as oxidation. The browning, or oxidation
may be reduced greatly by immersing the food in water that has been
amended with an acidic component such as lemon juice or vinegar. The
treated water is known as acidulated water.
 Q: Which is more sanitary: wooden
cutting boards or plastic cutting boards?
A: There are
conflicting studies as to which material is actually more
sanitary. Wooden cutting boards have a natural antimicrobial
character, while plastic cutting boards are thought to be easier to
get clean. What is potentially dangerous with either material
are deep cuts or knife scars that capture dangerous bacteria and
contaminate otherwise safe foods. Evaluate your cutting boards often
and update as needed.
Q: What is an artichoke
plate?
A: An
artichoke plate is a specific dish slightly smaller than a dinner
plate. The plate has an indentation for cradling a whole, upright
artichoke, wells for dipping sauces, and locations for placing the
discarded leaves. Fashion your own artichoke service with a plate
accompanied by a dipping bowl. Place the dipping/sauce bowl on a
napkin or fabric coaster to prevent slipping and
sliding.
Q: What is the
best way to clean a cutting board?
A: To reduce cross
contamination of foods and potential food-borne illness, keep your
cutting boards clean. Use separate cutting boards for raw meat and
other foods. Clean cutting boards with hot, soapy water.
(Never submerge a wooden cutting board in water; it will soak up
water and then crack when drying). Occasionally sanitize cutting
boards with a solution of 1 teaspoon chlorine bleach in 1 quart of
water, or with full-strength white vinegar. Allow the solution
to set on the board for a few minutes, rinse, and allow to dry
completely before storing. Store cutting boards in a dry
location. Bacteria has a difficult time surviving without
moisture. |
Cooks'Wares'
Cookbook Review
|
Chez Panisse
Vegetables by Alice Waters published by HarperCollins
Publishers, Inc., New York, NY. Copyright 1996.
 Chez Panisse
Vegetables is a great companion for approaching the growing
season ahead. From "A to Z" each vegetable is celebrated with a
comprehensive introduction, followed by recipes that showcase the
produce in its best light. Chez Panisse, for those unfamiliar with the
tradition, is a restaurant founded in 1971 in Berkeley, CA.
The philosophy of its founder and executive chef, Alice Waters, is
to create a food experience that allows diners to "partake of the
immediacy and excitement of vegetables just out of the garden, fruit
right off the branch and fish straight out of the sea." Chez
Panisse was an early proponent of sustainable agriculture and has
been the epicenter for the trend of fresh, locally-sourced food
prepared exquisitely. Chez Panisse has been the coveted
training ground for many of today's chefs and the source of pride
for those involved in creating and sustaining the tradition. Alice Waters is an icon in the culinary world
with numerous accomplishments and achievements to her credit. Chez Panisse
Vegetables is one of those books that is equally at home on
the nightstand as in the kitchen. The color linocut images
that illustrate the book are beautiful works of art to be savored
along with the recipes.
|
Artichoke Recipes
|
Recipes excerpted from Chez Panisse
Vegetables by Alice Waters. Published by HarperCollins
Publishers, Inc. Copyright 1996. Reprinted with permission.
All rights reserved.
Artichoke and
Pink Grapefruit Salad
 This salad is the perfect side for the
transition into spring. The primary ingredients bridge the seasons
with winter's pink grapefruit and spring's artichoke bottoms.
The bold pink of the fruit and the subtle green of the artichoke
interlaced on the plate make an attractive visual presentation. The
dressing is simple - your best, most flavorful olive oil and fresh
cracked pepper. The citrus bursts in the mouth with each bite
and blends with the artichokes' unique flavor. Use the bottoms of
freshly cooked artichokes, or in a pinch, a can of artichoke
bottoms.
Click here to view the
recipe.
Click here for a printable version of
the recipe (PDF format).
 Artichokes
Baked with Anchovy Stuffing
A riff on classic Italian
stuffed artichokes, this version counts on the bed of onions and
olives to infuse their flavors into the artichoke and the
stuffing. The stuffing is a simple mix of bread crumbs, lemon,
parsley and a hint of anchovy. The tender artichokes are stunning
presentations on the dinner plate. Serve with wedges of lemon
and enjoy each leaf as you work toward the prize at the
center.
Click here to view the
recipe.
.
Click here for a printable version of
the recipe (PDF format).
Artichoke
Ragout with New Potatoes
Another celebration of spring, this
combination of artichokes, new potatoes, and spring onions is a new
favorite of ours. Lightly sautéed onions start the dish with
artichoke hearts and cooked potatoes added in succession. A
smooth, natural sauce forms from the vegetables. It's hearty,
springtime fare worthy of casual supper or a formal
dinner.
Click here to view the
recipe.
Click here for a printable version of
the recipe (PDF
format).
| |
to get a steak! Fortunately, it's not
nearly that difficult. Artichoke growers are reporting a
"heavier than usual" harvest this year due to favorable
weather conditions. In this issue we'll dissect an artichoke
for you, demystify how to prepare and eat fresh artichokes,
and answer questions about tools used in preparing artichokes
and other spring vegetables. We finish with three recipes that
showcase artichokes in some contemporary
presentations.
