November
Guest Chefs: George Geary and Marilyn
Harris
|
Join us in
welcoming George
Geary and Marilyn Harris
to Cooks'Wares! These two favorite instructors are in our
kitchens this month with holiday entertaining in mind! Just a
few spots are left in these classes -- sign-up now through our online reservations, or
by calling Harper's
Point (513) 489-6400, or Settlers'
Walk, (937) 748-4540.
 George Geary
is always in demand across the country for his
outstanding cheesecake and chocolate classes. With
his laid back California style, you know these classes at
Harper's Point will be both fun and informative.
Wednesday, November 12 - "Cheesecakes from Sweet to
Savory" at Harper's
Point from 6:30 - 9:00pm - With these new recipes and
George's techniques you'll be creating divine cheesecakes for your
guests:
- Goat Cheese and Almond Cheesecake
- Santa Fe Cheesecake
- Lemon Shortbread Cheese Bars
- Tin Roof Cheesecake
- Tiramisu Cheesecake
Thursday, November 13 - " Fast, Easy Holiday
Chocolates" at Harper's Point from 6:30 - 9:00pm
- George lends his secrets for creating great holiday
chocolates that are perfect for gift-giving and
entertaining:
- Chocolate Peppermint Cheesecake Bars
- Chocolate Almond Linzer Torte
- Peanut Butter Chocolate Bars
- Rich Easy English Toffee
- Creamy Chocolate Pecan Caramels
 Marilyn Harris
is our area's reigning culinary guru, as anyone who has read her
newspaper columns, listened to her on the radio, used her
popular cookbooks, or attended any of her many classes
understands. Marilyn knows more about cooking than many other
culinarians, she entertains with style and ease, and she loves
to share her ideas with you."
Wednesday, November 12 - "Stress-Free, Make-Ahead for
the Holidays" at Settlers'
Walk from 6:30 - 9:00pm - The holiday season will soon
be at its peak! Marilyn will relieve your stress with these
superb, "make-in-advance" dishes:
- Spicy Holiday Nuts
- Shrimp Mousse Crostini with Fresh Dill
- Roasted Radicchio and Pancetta Lasagna with Fresh Noodles
- Crispy Cornmeal-Gruyere Muffins
- Three Cranberry Conserve
- Chocolate-Orange Torte with Grand Marnier Whipped
Cream
|
November
Cooking Classes
|
Click to view November and December
Class Details!Click on the Class Title for complete
details and registration information.
10% discount on merchandise
purchased on the day of class (kitchen electrics
excluded).
Just in
time for the holidays, we've assembled a great schedule of classes
that will be your inspiration for autumn and holiday
entertaining. Click on the class title for complete
information, then register online, in the store, or by phone!
Thu, Nov 6 - Gifts from Your Kitchen with Courtney
Rathweg
Harper's
Point from 6:30 - 9:00pm. $35
(Also offered Sat, Nov 15
at Settlers' Walk).
Sat, Nov 8 - Latin Style Holiday from El Meson with Bill
Castro & Mark Abbott
Settlers' Walk from 11:00am -
1:30pm. $35
Mon, Nov 10 -
Lebanese Mezze with Karine Daddah
Settlers' Walk from
6:30 - 9:00pm. $35
 Wed, Nov 12 - Cheesecakes from Sweet to Savory with George Geary
Harper's
Point from 6:30 - 9:00pm. $70
Wed, Nov 12 -
Stress Free, Make-Ahead for the Holidays with
Marilyn Harris
Settlers' Walk from 6:30 -
9:00pm. $65
Thu, Nov 13 -
Fast, Easy Holiday Chocolates with George Geary
Harper's
Point from 6:30 - 9:00pm. $70
 Sat, Nov
15 - Soup's On! Bowls of Comfort with Rhonda Clark
Harper's
Point from 11:00am - 1:30pm. $35
Sat, Nov 15 -
Gifts from Your Kitchen with Courtney
Rathweg
Settlers'
Walk from 11:00am - 1:30pm. $35
(Also offered Thu, Nov 6
at Harper's Point).
Mon, Nov 17 -
Wine Country Cooking with Joanne Weir
Harper's Point from 6:30 -
9:00pm. $100
Full
- Waiting List Available
Mon, Nov 17 -
Appetizers by Chef Paul with Paul
Dagenbach
Settlers' Walk from 6:30 -
9:00pm. $50
(Also offered Mon, Oct 20 at Harper's Point).
Wed, Nov 19 -
Understanding Tea 101 with Zach Ware
Harper's Point from
6:30 - 9:00pm. $35
Knife Skills Classes
Each attendee will receive a Wüsthof
3-1/2" Classic or Grand Prix II Paring Knife, a $67.00
value!
Good knives may seem expensive, but they can
serve you well for many years. Wüsthof knife expert Ed
Bartush and our own Nancy Pigg
teach you how to care for and use your knives safely and
correctly.  Their techniques are easier on your hand
and wrist, and produce more attractive results. Ed covers proper
handling, care and sharpening so your knives will serve you
well for a long time. Then you'll have the opportunity to
practice mincing, chopping, dicing, and julienne, brunoise and
chiffonnade. With the holidays coming up, you'll value Ed's skillful
tips on carving and boning poultry.
Choose from one of three
sessions:
Wed, Nov 19 -
Knife Skills with Wüsthof-Trident Settlers' Walk from
6:00 - 9:00pm. $45
Thu, Nov 20 -
Knife Skills with Wüsthof-Trident Harper's Point from
11:00am - 2:00pm. $45
Thu, Nov 20 -
Knife Skills with Wüsthof- Trident Harper's Point from
6:00 - 9:00pm. $45
3 Ways to Register: On-Line, In
Store, or by Phone
Harper's Point classes - Call
513-489-6400 Settlers' Walk classes - Call
937-748-4540
10%
discount on merchandise on
the day you attend class! (excluding kitchen
electrics). |
Fast
Flatbreads
|
 Before drive-thrus and neon lights defined fast
food, flatbreads were the original fast food. Flatbreads hold all
the pleasures of homemade bread without quite the time
investment. Flatbreads span a range of unleavened and leavened
varieties, each a simple variation of grain, water, and salt.
Because of their natural thinness and high temperature cooking,
flatbreads do not require much for gluten formation - that's where
the speed advantage originates.
From the basics of flour and
water, flatbreads gather their unique flavors from a variety of
sources: ghee flavors Indian chapatis, olive oil seasons
Italian foccacia, and fermented sourdoughs trademark Eritrean
injera. Herbs and spices delicately added to the dough or
sprinkled on top distinguish many variations. While
perfect just on their own, flatbreads are the perfect canvas for
delicious toppings and serve aptly as platforms for building a
hearty meal.
The term "flatbread" covers a lot of
territory! The many different types of flatbreads native to
countries and regions are part of culturally rich culinary themes
from around the globe and throughout time. Here's a few examples,
some familiar, some perhaps new to you:
Investigate and incorporate some
of these internationally inspired flatbreads into your cooking
repertory! Start with the recipe below for Flatbread with
Shallots and Garlic. You won't be
disappointed!
|
Homemade Crackers . . . Mmmm . . .
.
|
 Before becoming the standard in today's
appetizer world, crackers were a practical solution for sailors
desiring ready, non-perishable food. Known as "pilot bread," flour
and water were mixed together, baked, and dried. They became
de rigueur for the long voyages of the 18th century. Legend has it
that the hard biscuits reduced bug infestations compared with stored
flours, though did not completely eliminate the problem. The
hard biscuits were dunked in hot tea, causing any bugs to float to
the surface where they were easily skimmed away. Yummmm . . .
.
Crackers became domesticated by Josiah Bent, a
Massachusetts baker, when his batch of biscuits over-baked and began
crackling in the oven - hence the term "cracker." His mistake
became a marketing opportunity that eventually became part of the
Nabisco® Company and today's $10 billion cracker
industry.
 We've outsourced a lot of our cracker making to
Nabisco® and Keebler®; after all, they do it so well. But, you may
want to try your hand at making your own crackers. Crackers,
unlike cookies, are more like a pie crust or puff pastry with layers
of dough and fat interspersed then rolled into a very thin sheet.
Crackers are a great place to experiment with
different grain flours such as rye, buckwheat, spelt or other
non-wheat alternatives. Make your own crackers for a fraction
of the cost by using your food processor in a method similar to
making a pie crust: blend the grain and salt with butter/oil, then
gradually add water until a stiff dough is formed. Use
ingredients as follows:
Homemade
Crackers
 1 cup flour (wheat, rye, cornmeal, buckwheat,
rice or other flour)
1/2 teaspoon salt
4 tablespoons butter or
olive oil
3 tablespoons water, added gradually
Seasonings (add
to the dough or sprinkle on top of the rolled
dough)
Depending on the type of flour used, adjust the amount
of water until a firm dough is formed. Allow the dough to rest 20-30
minutes. Roll the dough to a 1/8 - 1/16-inch thickness on a sheet of
parchment paper; transfer the paper to a baking sheet for easy
handling of the very thin dough. Score the dough into the desired
cracker shape. Bake at 350 F for about 10-12 minutes. Get
experimental with the seasonings by trying specialty sea salts,
grilling spice mixes, cheeses, or toasted seeds or
nuts.
|
What Wine? Which
Glass?
|
How you ever
been confused about what wine to serve in which glass? You're
not alone! At one point or another we've all needed to gather
this information and put it to use. Here's a brief synopsis of
some of the basics surrounding wine glasses and pairing them with
the right wine.
The shape and size of a wine glass is
meant to enhance and showcase a wine to its best advantage.
The color
of the wine should be brilliant and clearly shine through the
glass. This implies a purity in the glass that adds no
cloudiness or artifact to the experience. A fine glass will resist
scratches and wear marks that over time might blur the rich colors
of the wine. The temperature
of the wine is facilitated by the stem of the glass which allows the
warmth of the hand to stay distant from the wine. The bouquet
of the wine comprises the "first taste" and is enhanced by a glass
that gathers the wine's  aromatics in the upper reaches of the
glass. Finally, the wine's taste
varies by how the glass's rim presents the wine to the mouth.
We're not always consciously aware of these nuances, but they do
make a difference in the enjoyment of a good wine even if you're not
a wine connoisseur.
Red
Wines - Red wine glasses have a round, wide bowl and narrower
opening at the top. The shape allows the wine to breathe, then
concentrates and traps the aromas in the top of the glass. Among red
wine glasses, there are subsets. A glass intended for Bordeaux
or Merlot, or other full-bodied reds, directs the wine to taste buds
in the back of the mouth. Delicate red wines, like a Pinot
Noir or Burgundy, are served in red wine glasses with slightly
larger bowls and a shape that directs the wine to the front of the
mouth.
White
Wines - White wines are served in glasses that are generally
narrower than red wine glasses. The narrower shape helps to
keep the temperature of the wine at the desired coolness. More
specifically, a Riesling glass is narrower than a Chardonnay
glass.
 Sparkling
Wines - Gone are the flat coupe shapes for champagne.
Instead, serve champagne and sparkling wines in tall narrow flutes
that preserve the bubbles and keep the warmth of the hand away from
the bowl.
Dessert
Wines - Smaller in size, usually about 6 ounces, dessert wine
glasses are designed to promote the rich bouquets characteristic of
dessert wines, and for the delicate sipping of their
sweetness.
Sherry
- Sherry glasses feature a narrow bowl, approximately 4 ounces in
volume - suitable for a 2 ounce standard serving.
We feature
Tritan Forte
Stemware. Schott Zweisel glasses are tempered in three zones
for greater strength. You'll find them highly resilient to
dishwashers, accidental breakage, and chipping.
|
Smart
Flatbread and Cracker Tips
|
 Tip
#1: Because crackers are made primarily of flour and
water, they are susceptible to absorbing humidity and losing their
crunch. Upon first opening a box of crackers, transfer them to
a zipper bag and reinsert the bag back into the box. If
crackers lose their freshness, a quick stint on a baking sheet in a
medium hot oven will usually revive them to serving
quality.
Tip #2:
Use a pasta maker to roll cracker dough to the desirable, even
thinness.
Tip
#3: A well-heated cooking surface is the key to making
good flatbreads. Ensure that your cast iron skillet, oven
stone, griddle, or panini grill is well-heated before cooking
flatbread. A drip of water should "skip" across the surface
when appropriately hot. Allow 30 minutes for an oven stone to heat
prior to baking your first piece of
dough.
|
Q & A
|
  Q: Crackers always seem to have holes on
their surface. What are these for?
A: The tiny holes in
crackers are officially known as "docking holes." The holes
allow steam to escape from the cracker during baking thus preventing
air bubbles from forming. The surface of the cracker dough is
pricked with a fork or the point of a skewer just prior to
baking.
Q: Why do wine
glasses have stems?
A: The stems on wine glasses
serve at least two purposes: (1) The stem provides a means for
the hand to hold the glass without its heat affecting the
temperature of the wine, and (2) Holding the wine glass by the stem
allows the bowl of the glass to remain free of fingerprints and
showcase the wine (and glass) to its best.
 Q: Wines come with traditional corks,
synthetic corks, or screw caps. Which is
best?
A: The hope in sealing a wine
bottle is to allow the necessary fermentation of the wine while
preventing oxidation and deterioration. Cork is harvested from
the bark of cork trees and is a renewable resource. "Cork
taint," is a condition where otherwise good wine has been tainted by
a chemical in the cork, TCA, which can significantly affect the
taste of the wine. Synthetic corks eliminate this cork
contamination, but are less effective in preventing oxidation.
Screw caps are effective closures for preventing cork taint and
oxidation, but hold a stigma of being "cheap." However, as
more fine wineries shift to screw caps this stigma will most likely
fade. |
Cookbook
Review
|
Wine Country
Cooking by Joanne Weir. Published by Ten Speed Press,
Berkeley, CA. www.tenspeed.com. Copyright 1999, 2008.
 The introduction's title captures the
essence of this book, "The Wine Country: A Latitude and an
Attitude." Ms. Weir connects the dots along the 38th parallel
between lifestyles in the Mediterranean and California's Napa and
Sonoma valleys. Further, she defines wine country cooking as
"a simple, unfussy, updated Mediterranean way of preparing and
eating food that changes with the seasons and celebrates the fruits
of the field, the orchard, the pasture, the river, and the sea,
paired with your favorite wines." This cookbook spans the
table with gracious recipes for all types of dining and for all
courses. Every recipe we've tried has returned top notch
results! The rich photography augments the descriptive writing
perfectly and further entices the reader into creating a "wine
country" kitchen for themselves. Joanne Weir is an
award-winning author of seventeen cookbooks, a cooking teacher,
television host, and professional chef. We're delighted that
she's shared her favorite latitude and her great attitude with us in
this
book! |
Recipes
|
Recipe excerpted from Wine Country
Cooking by Joanne Weir. Published by Ten Speed Press,
Berkeley, CA. www.tenspeed.com. Copyright 1999, 2008.
Reprinted with permission.
Brown Butter,
Walnut and Cheddar Wafers
 These morsels are addictive! Reminiscent
of a shortbread cookie in texture, the savory elements blend and
shine through each bite. We especially enjoyed the punch that the
cayenne brought. The "slice and bake" log formed from the dough
makes this an easy "do-ahead" prep. We made a double batch
keeping two of the four logs in the freezer ready for holiday
entertaining.
Click here to view the full
recipe.
Click here for a printable version of
the recipe.
Flatbread with
Roasted Shallots and Garlic
 This flatbread recipe is destined to be the
launching pad for all types of flatbread variations. The dough
works up quickly and easily and bakes into a tender, slightly chewy
bite. Enough about the dough! The roasted shallot and
garlic topping was spectacular! The fruitiness of the red wine
paired with the alliums created a "whole greater than the sum of its
parts." We served wedges of the flatbread alongside a simple
cheese plate. Divine!
Click here to view the full
recipe.
Click here for a printable version of
the recipe.
Crispy Cracker
Bread
 A crispy bread, or a giant cracker -- it
doesn't matter what you term it, they're great! The dough came
together in less than five minutes. Our large stone
accommodated four pieces at a time which made the whole process a
snap. We sprinkled a Celtic gray salt on top of each piece and
served them alongside last issue's roasted squash and pear
soup.
Click here to view the full
recipe.
Click here for a printable version of
the
recipe.
| |
Bread and wine - it's a classic!
The pairing of simple breads and a glass of wine have stood
the test of time for years - and we're talking millennia, not
a few measly decades! The combination is not only the
perfect food marriage, it's a style of entertaining that is
always in vogue and always greatly appreciated. Add a chunk of
cheese and its supper! Include a fire in the hearth and it's
the perfect, relaxing evening. If you're ready for a little
improvisation on this classic, this issue's for you!
We'll introduce some flatbread ideas to add to your
repertoire, explore homemade crackers, and demystify some wine
serving conundrums. We finish by offering three recipes
for flatbreads and crackers from Joanne Weir's book, "Wine
Country Cooking:" 
