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One of our favorite things about summer? Real tomatoes! You know, the red ones, pulled from the vine, with garden dust, still warm from the sun. Fortuitously, the tomato crop comes at the same time as bushels of basil. Add fresh mozzarella cheese, and the table possibilities are endless!
IN THIS ISSUE, it's all about tomatoes and mozzarella and the scrumptious, summer dishes you can make with this famous pairing. From the classic insalata Caprese, to a pasta salad, easy sandwiches, delicious appetizers, you'll be inspired. We even demonstrate how to make your own fresh mozzarella.
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Ken's Notes:
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MOZZARELLA
Ok, I admit that this issue gets a little cheesy....but there's absolutely nothing better in the world than fresh mozzarella!  If the recipe in this issue seems to be a little too tough, we have another solution - a mozzarella kit. Everything but the milk is included in the package (a dairy thermometer, cheese salt, rennet, citric acid and gloves) with enough ingredients to make up to 4 pounds of cheese. The manufacturer even has a How-To video online that you can watch if, like some of us, you're a visual learner.
Sara Moulton At The Cook's Shop! It just keeps getting better! We're pleased to report that Sara Moulton will be conducting a cooking class for us prior to her book signing on Saturday, September 17th. Check our class schedule below for details.  Admired by millions as the host of "Cooking Live", "Cooking Live Primetime," and "Sara's Secrets," Sara was one of the Food Network's defining personalities during the outlet's first decade. In addition to her work on the Food Network, Sara was the Executive Chef of Gourmet Magazine for twenty-three years - right up until its closing in October 2009. Sara is the author of Sara Moulton Cooks at Home and Sara's Secrets for Weeknight Meals, which served as the basis for "Sara's Weeknight Meals," a public television series that launched in 2008. Her third cookbook, Sara Moulton's Everyday Family Dinners was published in April 2010. She is also the Food Editor of ABC-TV's "Good Morning America." In October of 2011, "Sara's Weeknight Meals" will begin its second season on public television.
 Sara Moulton's Everyday Family Dinners, her most recent cookbook, features 200 new recipes for overscheduled home cooks who want to treat the family to something new without breaking the bank or spending hours in the kitchen. "Broadly," she says, "the book is a round-up of strategies to wriggle free of the strait jacket that stipulates starch/vegetable/protein at every meal." In June of 2011 The International Association of Culinary Professionals (IACP) named SMEFD best cookbook of the year in the category of "Children, Youth and Family."
Book Signing - Sara will be available to sign copies of her current cookbook at 3 pm on Saturday, September 17th, just after her class ends. This will be a fun afternoon - mark your calendar and plan on joining us for this special event! |
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 We're just getting started again with our Fall class schedule. The classes listed below are firm, although details are still a little sketchy. Not scheduled, but in the works include: David McIntyre on Cake Decorating, Sidney Dearien on French Stocks and Sauces, Kevin Black on Barbeque Smoking, Chef Matt from OU on Euro Breads and Dutch Oven Cooking, and last but not least, another Knife Skills class from Wusthof!
CUISINART BREAD CLASS
Thursday, September 8, 2011 - 6:30 pm, $35 Gayle Shank - In-house Chef Learn to make quick and easy French Baguettes, Pizza Dough and Focaccia Bread in your food processor! Class is limited to 14.  COOKING WITH SARA MOULTON!
Saturday, September 17, 2011 - 1 pm, $80 Sara Moulton - Chef, Author, TV Personality Using some of her favorite recipes from Sara Moulton's Everyday Family Dinners along with Chantal's fabulous Copper Fusion cookware, Sara will both educate and entertain you. We had an opportunity to sit in on a session with her in Chicago earlier in the year and really enjoyed her ability to teach and discuss food preparation. Her menu will include Scrambled Egg and Smoked Salmon Crepes, Warm Steak House Salad with Bleu Cheese Dressing, Creamy Tomato Basil Soup and a Three-Ingredient Apple Crisp. Class attendees will have to opportunity to purchase a copy of Sara Moulton's Everyday Family Dinners at a discount rate of $20 (a $15 savings!). Class is limited to 20. PAWPAWS! Wednesday, September 28, 2011 - 6:30 pm, $45 Dave Rudie - Parkersburg Country Club Chef Did you know that Ohio's native state fruit is the Pawpaw? Ohio's state fruit is the tomato, which is legally a vegetable while botanically a fruit. Confused? We'll focus on the "Native" part of the equation. When Lewis and Clark traveled down the Ohio River they stopped here to collect and eat pawpaws, a healthy and delicious fruit that's full of nourishment. What most people don't know is that they grow wild all over Marietta. As a pawpaw culinary expert Dave will be teaching our class just after he returns from doing a similar demonstration at the largest pawpaw gathering in the world - The Pawpaw Festival in Nelsonville, Ohio. As usual, we won't know what Dave's cooking until the week before the class. Class is limited to 14. TURKEY 101 Thursday, October 27, 2011 - 6:30 pm, $40 Gayle Shank - In-house Chef Continuing our tradition of "101" classes, Gayle will teach you everything you need to pull off the perfect Thanksgiving dinner! She'll cover everything from bird prep and roasting to carving and lump-free gravy. As a special bonus, she'll answer the age old question "Should the stuffing be baked in or out of the turkey?" Class is limited to 14. |
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Wusthof's Tomato Knife
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Serrated edge easily slices the ripest tomato without crushing. Forked tip serves up the slices.
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Wusthof's Serrated Slicer
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A serrated edge is magic for slicing, especially for tomatoes and fresh mozzarella.
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Non-Stick Cheese Knife
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Easily cut through hard or soft cheese with this knife with a non-stick surface and design.
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Lighthouse Basil
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Freeze-dried, as close to
fresh as you can get!
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Lighthouse Chives
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No refrigeration required, no preservatives.
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Lighthouse Cilantro
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Use like fresh; 1 tsp freeze-dried = 1 tsp fresh!
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Regalware 6 Qt. Dutch Oven
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Broad pan holds a gallon of milk - perfect for cheese-making, soups, chili, and so much more. A real workhorse.
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Cheesecloth by Regency
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Natural cotton fibers layered together form a food-safe strainer for cheese-making, jam-making, and other uses.
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Duralex Glass Bowl Set
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This tempered glass bowl set is a kitchen essential for cooking, baking and storing. Nested design for compact storage.
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Then, of course, there's margherita pizza, too . . . so many more possibilities.
Buon appetito, Caprese-style!
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