It's the season for hot-and-hearty, stick-to-your-ribs, meal-in-a-bowl goodness! For centuries, stews have anchored cuisines of all cultures from around the world. They are, perhaps, the original melting pot of seasonal, regional ingredients transformed into a gratifying meal.
IN THIS ISSUE, we develop the concept of stews expanding their reputation while providing inspiration for the whole season of cooler weather ahead. We introduce the perfect pot for cooking your favorite one-pot meal and for a host of other kitchen scenarios. We offer some tips for making your own stews with plenty of flavor layers. We conclude with three stew recipes that will provide warmth from the inside out, and are sure to more than satisfy any hunger!
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Extended Holiday Hours:
Open Mondays
until January 3rd
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Ken's Notes:
|  Our Chantal Cookware Class is back on! Deb has recovered and we've set a date - Saturday, Jan. 22nd.. If you had signed up for the first class, and we canceled on you, give us a call and we'll reschedule you.
Don't forget our Open House on Sunday, November 14. Throughout the day we'll be giving away a 2 piece Wusthof Knife Set, a Caldrea Gift Basket, a Lodge Covered Casserole, a variety of recipe books, cutting boards and more! We'll have plenty of goodies to snack on too! Hope to see you there!
We started unpacking our Holiday inventory this week. We have a wide variety of linens, aprons and decorative accessories - everything you need to brighten up a party! My favorite is a candelabra that fits into the top of a wine bottle. It's the perfect gift to commemorate any special occasion that involves a bottle of vino. Just save the bottle, add the candelabra and you have a beautiful centerpiece with a back story.
Extended Fall Hours: We're now open on Mondays until January 3rd.
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Cooking Classes at The Cook's Shop!
|  Coffee, Bean to Brew! - Saturday, Nov 6, 2010 - Two Sessions, 9:30 or 11:15 am, $15
Lorraine Walker - Owner, Roaster, Silver Bridge Coffee, Gallipolis, OH. French roast, fair trade, coarse grind.... Do you really know what these terms mean when it comes to your coffee? Lorraine will discuss where coffee is grown and how altitude and conditions change the flavor of the beans. You'll learn about roasting techniques and actually see a batch of beans roasted. Discover which beans are bold or mild and how each should be ground for optimum flavor. Plan on drinking lots of different coffees. Each participant will take home a complementary Silver Bridge travel mug! Class is limited to 15.
Eggs... Morning, Noon And Night - Monday, Nov 8, 2010 - 6:30 pm, $30
Gayle Shank - In-house Chef. Learn to make a delicious Quiche, fantastic Frittata, great German Apple Pancakes and more. Class is limited to 15.
Gingerbread Wonderland, Hands-on Class For Parent & Child - Monday, Nov 15, 2010 - 6:30 pm, $45. David McIntyre - Baker, The Little Stir Bakery, Vienna WV. You and your child (10 and over) will learn how to make and roll perfect gingerbread. Each student will receive prepared pieces for a gingerbread house along with building and decorating techniques and designs. We'll supply the decorations, but you're free to bring your own if you want to add something special. Best of all, you'll take home a completed Gingerbread House! Parents are expected to be in attendance and help their children. Class is limited to 12.
Chocolate Indulgences - Monday, Nov 22, 2010 - 6:30 pm, $40
Gayle Shank - In-house Chef. Just in time for the Holidays - Chocolate Tortes! You'll learn to make Sour Cherry Chocolate Torte, Rum Chocolate Torte and... Class is limited to 15.
Christmas Goodies - Monday, Dec 6, 2010 - 6:30 pm, $35
Gayle Shank - In House Chef. Come watch, learn, and nibble on wonderful confections that are perfect for gift-giving! You'll learn how to make specialty cookies, Fudge, Truffles and Biscotti. Class is limited to 15.
Sold Out! - Breads In Under An Hour - Monday, Dec 13, 2010 - 6:30 pm, $30
Gayle Shank - In House Chef. Back by popular demand! English Muffin Loaf, Cuisinart French Baguette and Italian Bread, Dinner Rolls, and of course, something to spread on your bread - Boursin Cheese. Class is limited to 15.
Cooking With Chantal Copper Fusion Cookware - Saturday, Jan 22, 2011 - 1:00 pm, $50
Deb Jech - Factory Representative, Chef for Chantal Cookware . The Chantal Copper Fusion line is a solid copper cookware with an enamel inner and outer coating. The heat is beautifully diffused all the way up the sides while cooking, using lower, more controlled heat. Learn the basics about this cookware from an expert chef and go home with your very own 8" Chantal Copper Fusion Fry Pan, a $60 value! Chef Deb will teach you to made Chicken Saltimbocca with Artichoke Sauce, Pan-Seared Asparagus, Roasted Vegetable and Fresh Ricotta Sandwiches and a Warm Chocolate Cheesecake. Class is limited to 15.
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Robust, One-Pot Meals
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The Perfect Pot
| If we were limited to only one pot in our kitchen, it would be our ceramic stewpot. Sometimes termed, "Dutch Oven," the famed cookware company, Emile Henry, uses the term "Round Dutch Oven" for their series of ceramic cookware. You can fry, boil, sauté, steam and even bake in this pan for just a few people or for a crowd! Here's why this cookware is some of the best and certainly among our favorites in the kitchen.
 New Ceramic Technology - Emile Henry makes their innovative ceramic cookware in France in a process that is remarkably hard and durable in a number of cooking situations. The type of Burgundy clay used and the manufacturing process creates a pot with high heat tolerance. The Dutch oven has such high heat tolerance that it can be placed directly on top of a flame or in a hot oven without any cracking, discoloring, or breaking.
Best of Both Worlds - The ceramic composition evenly conducts and holds heat, while the surfaces of the pot, inside and out, create a naturally non-stick surface that is easily cleaned and cared for. The glazed surface eliminates any seasoning or special care that typically accompanies other cookware.
Suitable for all Cooking Surfaces - Emile Henry's Flame Series of cookware is suitable for all types of cooking surfaces: gas, electricity, and halogen. It also thrives in traditional, convection, and microwave ovens.
 Sizes - Round Dutch ovens are available in multiple sizes. We recommend having at least two sizes in your kitchen, a small pot for light duty and smaller quantities, and a large pot for large recipes or when cooking for a crowd.
Colors - Enticing and bold, choosing the color of your Emile Henry oven is the hardest part. The colors are baked into the clay and hold true forever. The beautiful glazes make the pots more than suitable for direct serving at the table.
Care and Use - The pots are dishwasher safe unlike cast iron cookware. The pots are lightweight compared to other stewpots making them easier to handle.
Ten-Year Warranty - Emile Henry products undergo stringent quality controlled production. This, and many decades of experience with the products allow them to offer a 10-year warranty in normal use. The initial product investment definitely returns value for a lifetime and more.
Cousins - Enameled Steel Stock Pots - Another fine product is Chantal's enameled steel stockpots. Thinner and lighter, the steel pots provide the necessary size and volume required to accommodate stock ingredients - stalks of celery, whole chickens, and a host of soup-making items. These pots double well as colorful pasta pots. |
Smart Stew and Stew Pot Tips
| Tip #1: Use an old trick of soup makers, save the rind of a wedge of Parmesan cheese, and throw it in the pot. The hard cheese rind adds a layer of flavor and builds more of the fifth taste sensation, umami.
Tip #2: As with any cookware, take care when placing or moving hefty cookware on glass stovetops. The weight of the cookware placed forcefully on the glass may lead to damage.
 Tip #3: Avoid cutting with a knife on any cooking surface. The knife's edge may create micro-cuts on the surface of the glaze or enamel.
Tip #4: Before washing or exposing cookware to an extreme change in temperature, allow the pan to cool for a few minutes.
Tip #5: Always match the size of the pot with the size of the burner. The heat or flame should not be allowed to "climb" the sides of the pot.
Tip #6: Use inexpensive cuts of meat such as chuck roast when stewing. Stewing, a form of slow cooking, will magically tenderize the meat and melt any tough, connective tissue. More expensive, or lean cuts of meat, will toughen during long, slow cooking.
Tip #7: Because ceramic holds heat so well, take care not to overheat the pot in the early stages of cooking such as when bringing liquids to a boil. A high heat will stay with the pot long after the burner's dial has been turned down.
Tip #8: Ceramic cookware retains temperature and may be used to keep cold foods cold for a short time. Thoroughly chill the pot and lid, place salads, or other chilled foods, in the pot to serve.
Tip #9: Always use a trivet, silicone pad, or hefty potholder when placing a hot iron pot on the table or countertop.
Tip #10: While ceramic and enameled surfaces are odor and stain resistant, a periodic treatment of the pot's surfaces with Chantal's Enamel Cookware Cleaner will remove any gray trail marks and polish the pot back to perfection.
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Q & A's
|   Q: Some pot lids have a pattern of bumps on their underside. What are they for?
A: The little bumps on the inside of the lid are condensation points. As the stew heats, steam forms and rises. The lid catches the airborne molecules of water, and when there are enough, they condense back into liquid form. The bumps facilitate condensation and allow the drips to return to the pot more evenly instead of collecting at the edge of the lid.
Q: Can food be stored in my Emile Henry ceramic Dutch oven?
A: Yes! The glazed ceramic surface is inert and non-reactive and can safely store food. Allow the pot to cool well before placing in the refrigerator.
Q: My stew is too watery. What can I do to thicken it?
A: Stews generally have a thick quality. This can be achieved in a variety of ways depending on the recipe. Here are a few ways to have a thick stew: (1) Dredge the stew meats in flour and brown in oil as the first step, (2) Use a slurry of cornstarch and cold water; add small amounts to the stew until the desired thickness is reached, (3) Begin the stew with a flour and butter roux, or (4) Add potatoes, rice, or pasta; their starches will help thicken the stew. |
Cookbook Review
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| Real Stew by Clifford A. Wright. Published by Harvard Common Press, Boston, MA. Copyright 2002.
Clifford A. Wright, Author of 12 Cookbooks
Winner of the James Beard Foundation Cookbook of the Year in 2000
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With this cookbook, we were treated to a culinary trip around the world. Mr. Wright has assembled over 300 recipes that fall into the broad category of stews. He includes all of the standards that we would normally conjure up as a stew, but he takes the genre leaps and bounds beyond the norm to favorites from other cultures and cuisines. While some recipes boast foreign sounding names, all are imminently accessible for the average American kitchen. The book's recipes are organized by dominant ingredient: beef, veal, lamb, pork, fowl, fish, or vegetable. The processes revealed in the recipes' instructions are designed to help us layer flavors and build pots full of deliciousness. Peppered throughout the book are tantalizing sidebars that provide interesting tidbits of knowledge and tips for advancing our culinary skills. We're set for a winter's worth of hot and hearty meals with this book in hand.
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Three Everyday Stew Recipes
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Old-Fashioned American Beef Stew
View & Print
It's hard to discuss stew without an old-fashioned beef stew coming to mind. This recipe returns the classic tastes of our grandmother's stew. It uses four types of root vegetables so abundant this time of year. The method uses a dredging of flour on the meat pieces and a browning and caramelization step that builds deep, succulent flavor. Add a crust of bread, and the meal is complete.
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Italian Sausage and Pepper Stew
View & Print
This simple stew is ready in quick order. Generous numbers of sweet bell peppers and onions are sautéed first, then joined by hot Italian sausages, tomatoes, and herbs. The spicy heat from the sausages permeates the stock and vegetables. The resulting combination of flavors lives up to the hearty "stew" moniker, and it's all accomplished in under an hour.
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White Bean, Rice, and Potato Stew
View & Print
From the Aragon province of Spain, this vegetable stew is now one of our favorites! Beginning with dried beans - inexpensive and full of valuable sustenance - they are joined with their nutritional complement, rice. Potatoes, onion, and garlic lend their flavors while paprika adds a bit of color. We garnished the soup with diced Canadian bacon and a bit of chopped parsley.
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Recipes from Real Stew by Clifford A. Wright through permission of Harvard Common Press, Boston, MA. Copyright 2002. All rights reserved.
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| Choose your favorite stew recipe and set the stove to simmer! |
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