The Cook's Shop

Soup for Supper

A great soup meets all the criteria for a satisfying meal at an economical price. It's nourishing, tasty, and a great way to boost your nutrition by including all types of local, seasonal vegetables.

IN THIS ISSUE, we renew our love of hot soups with a focus on healthy, smooth soups that are filling and fulfilling any day of the week. You'll find soup basics, tips for making better soup, three soups to try, and some new ways to accessorize your soup for a super supper.

In This Issue
Ken's Notes
Fall Cooking Classes
RECIPE: Purée Crécy (Carrot Soup)
Soup Basics
Soup Pot Traditions
SuperSoup Tips
RECIPE: Tuscan White Bean Soup
Soup Garnishes
Fresh Croutons
Immersion Blenders
RECIPE: Purée of Swiss Chard and Romaine Soup
Manners for Soup
Cookbook Review
Store Hours
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Quick Links
Ken's Notes:

Ken's Notes

NEW WUSTHOF CLASSIC UTILITY KNIFE
This is one of those "Why didn't I think of that?" products. It's a completely new design -
a 4-1/2" utility knife with 1" of serrated blade next to the hilt. That little bit of serration is all you need to start a cut in the tender skin of a tomato or cut through a tough bit of gristle while trimming meat.

Paring Knife

I can see how this will quickly become one of my favorite all purpose kitchens knives. Oh, and you won't find this knife at Williams Sonoma or Sur La Table, you'll only find it at independent gourmet retailers like The Cook's Shop!

Pumpkin KnifePUMPKIN CARVING KNIVES
In the past we've always bought pumpkin carving kits only to have the cheap knives fold and break half-way through the project. We never wanted to give our kids steak knives for fear of cuts, plus, the wide blades were tough to use when making tight turns. We recently found a solution to all these problems with R Myrphy's Pumpkin Carving Knives. They're long and thin for tight turns, the blade is thick so it won't bend or fold and the point is not a weapon (although it will still pierce a pumpkin). If you're like us, and hate wasting money on junk, I think you'll appreciate these knives.

HUROM SLOW JUICER
Customer requests for a slow juicer led us to what we think is the best unit on the market today. The Hurom® Slow Juicer uses a patented Low Speed Technology System to extract juice from fresh foods. Unlike high-speed juicers, it operates at 80 RPM, squeezing slowly rather than grinding rapidly so you get the most amount of juice with the least amount of food. Dual-stage action extracts juice through the first crushing stage and again in the second pressing stage before the pulp is ejected, yielding more juice and extra-dry pulp. The result? Hurom JuicerYou get maximum amounts of flavor, nutrients, vitamins and even enzymes from such foods as fruits, vegetables, leafy greens, wheatgrass, nuts and soybeans. The Hurom Slow Juicer's® AC induction motor isn't just powerful-it's also very quiet. The super-strong GE ULTEM® strainer filters both coarse and fine juice through dual outlets. A built-in rotating brush cleans the bowl while it juices, allowing you to juice for up to 30 minutes. It's also easy to clean-just rinse with water between juicings or take apart for more thorough cleaning. And the family-friendly design has no sharp edges and lots of safety features, such as auto-shutoff. Includes two BPA-free pitchers with measuring scales and handles.

Thank you for your continued support!

Cooking Classes

   

Roasted TurkeyTURKEY 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.

DUTCH OVEN COOKING
Wednesday, November 2, 2011 - 6:30 pm, $45
Matt Rapposelli - Executive Chef, Ohio University
Matt will focus his class on meat braising. Braising is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. Class is limited to 14.  

KnivesKNIFE SKILLS - A Hands-On Class  SOLD OUT! 
Thursday, November 3, 2011 - 6:00 pm, $50.
Ed Bartush - Wusthof Factory Sales Representative. Ed will discuss knife construction, metal composition and sharpening. He'll also demonstrate proper cutting techniques along with a few tips and tricks that you can use in your own kitchen. You'll learn to properly cut onions and tomatoes, de-bone a chicken, carve a chicken or turkey and make an apple swan garnish! Best of all, you'll get your own Wusthof Classic paring knife to use and take home. This knife retails for $39.95 and has been given a "Highly Recommended" rating by Cooks Magazine - their highest rating. This is a hands-on class limited to 16.
   * * * * * * * *  PLUS * * * * * * * *  
KNIFE SHARPENING 
Thursday, November 3 from 5 - 5:30pm  
Prior to the class, from 5 - 5:30 pm we'll be holding a sharpening session where you can bring in your knives (limit of two) and Ed will put a new edge on them for $2 each. All proceeds generated from sharpening will be donated to The Suicide Prevention Coalition of Washington County.

PIES 101 
PieMonday, November 7, 2011 - 6:30 pm, $40
Gayle Shank - In-house Chef
What better way to bring in Fall than with a pie baking class! While making three to four different pies Gayle will cover meringues, crumb tops and homemade crusts. This is a hands-on class where each participant will make their own crust and bring it home in a glass pie dish (a $7.50 value) where they can complete their own delicious dessert! This is a hands-on class limited to 16.

COOKING KIDS - CUPCAKES FOR THE SEASON!
Sunday, November 13, 2011 - 3 to 4:30 pm, $20
Jessie Etter - In-house Kid's Chef
Charming cupcakes come to life for Thanksgiving, Christmas and New Years! Several cake decorating tricks will be taught including bag icing decorating.

Kids Classes

WINTER SOUPS
Wednesday, November 30, 2011 - 6:30 pm, $35
Gayle Shank - In-house Chef
A favorite Fall class, Gayle will cover three to four hearty soups and teach you how to make a quick and easy "Cuisinart" bread. Class is limited to 14.

COOKING KIDS - HOME MADE HOLIDAY GIFTS FROM THE KITCHEN!
 
Little ChefSunday, December 4, 2011 - 3 to 4:30 pm, $20
[See Note Above about our Cooking Kids Classes]
Jessie Etter - In-house Kid's Chef
Ssssssshhhhhhhh, it's a secret! But I can tell you that
one of the things we'll be making will be biscuits for "Rover".

COOKING KIDS - HOLIDAY COOKIES!
Sunday, December 18, 2011 - 3 to 4:30 pm, $20
[See Note Above about our Cooking Kids Classes]
Jessie Etter - In-house Kid's Chef
Many types of decorating skills will be taught. We will supply recipes for the cookies we will have pre-baked. This class will concentrate on rolling, cutting, slicing, shaping, painting, bag icing and decorating cookies. 
Carrot Soup
Carrot Soup
Recipe Notes
How to Clean a Leek
Soup Basics
Aromatics
Soup Pots
Stockpot
Regal Ware 12 Qt.
Stockpot 
Made of tri-ply, a construction featuring two layers of stainless steel sandwiched around an aluminum core. The result is a pot with outstanding heat conduction without hot spots.
Round Oven
Emile Henry 7 qt.
Flame Dutch Oven  
Designed for oven, stove and microwave, the natural clay allows slow even temperatures; the durable glaze makes this pot easy to clean. Flame pots are 30% lighter than cast iron.
Round Oven
Le Creuset Round Oven
A classic! Enameled cast iron is comfortable on the stove or in the oven. This pot is a workhorse in the kitchen! Naturally nonstick. Available in Le Creuset colors.
Soup Tips
Soup Tips
Soup for Supper
White Bean Soup
Recipe Notes
Garnishes
Garnishes
Garnishes
Garnishes
Garnishes
Fresh Croutons
Croutons
Oyster Crackers
Hand Blenders
Hand Blenders
Hand Blenders
Tips for Hand Blenders
Immersion Blender

Viking 

Hand Immersion
Blender
Professional grade 300 watt motor. No-slip grip. Two speeds, pulse control. Whisk attach-
ment. Chopping attach-ment available. Stainless steel for lasting durability.
Immersion Blender
Cuisinart
SmartStick®
Hand Blender
Powerful 200-watt motor; One-button operation for continuous or pulse modes. Comfort grip handle. Whisk and chopper attach-ments. Multi-purpose versatility!
Swiss Chard and Romaine Soup
Swiss Chard and Romaine Soup
Recipe Notes
Manners for Soup
Cookbook Review
Footer

As the weather chills, make a bowl of homemade soup a daily habit.

Dagmar & Ken

The Cook's Shop
180 Front Street
Marietta, OH 45750
740-538-6003

www.thecooksshop.com
e-mail us at: info@thecooksshop.com
 
Copyright 2011 - Acorn Advisors | The Cook's Shop | 180 Front Street | Marietta | OH | 45750