Next Issue: May 6,
2010
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"Gelato!"
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Degrees of
Green
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In forty years of Earth
Days, we've learned a lot! Yet, our individual impact on the planet
is one of those topics where the more we know, the more we realize
what we don't know! Whatever your motivation for becoming greener in
your lifestyle, the power of incremental change can bring enormous
benefits to you individually, and collectively to the planet. Green
 kitchen habits save energy, help maintain
sustainable environments, and can save money!
Green isn't
just trendy; it's smart and thrifty! Doing things differently --
more green -- in the kitchen doesn't have to affect quality, nor
decrease enjoyment. In this
issue, we pick a few of our favorite "green" tips for
cooking and cleaning green. We demonstrate some of these green
tricks right away in three easy, appetizing
recipes.
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Bridal
Registry
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Join us
in celebrating the engagements and pending nuptials for the
following couples currently registered at Cook's
Emporium:
Elizabeth Talbert & David Fautsch -
May 22, 2010
Oriana Kaufmann & Mike Dew - June 11,
2010
Erika Takle & Kyle Axeen - June 12, 2010
Anne Dressler & Ben Marsden - June 19,
2010
Emily Mowen &
Andrew Vardeman - June 26, 2010
Megan Neary & Alex Miller - July 17,
2010
Emily Trevillyan &
Chris Malven - July 24, 2010
Samantha L.
Davis & Jeff Hoesing - Sept. 4, 2010
Rachael Cox &
Nicholaus Ohde - October 2, 2010
Access our Gift
Registry on our website!
www.cooksemporiumltd.com
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Cooking Events at Cook's
Emporium
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KNIFE SKILLS
CLINIC
Thursday,
April 22, 2010 - 6:00 - 8:00 pm
Learn basic knife skills, as well as the
different blade shapes and their uses while Clark Stone, Wusthof®
representative, prepares something for you to sample. Each
participant will receive a FREE Wusthof® paring knife.
Pre-registration and pre-payment required. Please contact us
to reserve your space as soon as possible. Space is limited.
Cost is $40.00. Class
Full! (Call us if you're interested in the next time this
class is offered).
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We
are fortunate to have talented instructors that gladly share their
expertise in delightful ways. Please join us in our kitchen
every Saturday morning this
spring!
Cooking demos
begin promptly at 10:00am each Saturday. Class fee of $5.
Pre-registration is not needed. Please note that seating is on a
first-come basis. We suggest early arrival for best
seating.
Saturday - April 24,
2010 - Risotto with Joe Geha.
Rice and more rice! Joe will
present creamy Arborio rice in two recipes: a Milanese risotto,
featuring spring asparagus, followed by Lebanese rice pudding (riz'b
haleeb) flavored with rose water and a sprinkling of orange-zested
pistachios.
Saturday - May 1,
2010 - Tulip Cookies and Mascarpone Mousse w/ Fresh
Berries with Andrea Moore. It's May Day and these
couldn't be more appropriate treats to share with your friends and
family! Absolutely delicious!
Saturday - May 8,
2010 - Madeleines with Beatriz Spalding. Madeleines are
seashell-shaped little cakes, originally from the northern region of
France. They are easy to prepare and make a delicious accompaniment
to an afternoon tea or coffee. Traditionally sweet, they may also be
enjoyed in savory versions as appetizers or light snacks. Beatriz
will demonstrate both versions.
Saturday May 15, 2010
- Rhubarb Custard Pie with Margaret Welder. Share this
tasty pie with your family, however reluctantly! Margaret's husband
says, "It's pretty darn good!"
Saturday - May 22,
1020 - Fruit Crisp v. Fruit Cobbler with Amy Porath.
Sample a simple, yet satisfying cobbler and a fruit crisp. Both
delicious right down to the last bite.
Saturday - May 29,
2010 - NO Cooking Demonstration
Have a safe and Happy
Memorial Day Weekend.
Saturday - June 5,
2010 - Greek Salad with Margaret Welder. The Greek
passion for food and living is legendary. Greek cooking has a purity
and simplicity that has remained practically unchanged through time.
Join Margaret as she prepares this favorite Greek
salad.
Saturday - June 12,
2010 - Pimms & Lemonade and other Wimbledon
Classics with Marcus Johnson, Owner, Ames British Foods.
Experience what those in polite British circles will be eating
during Wimbledon.
We'll be taking
a summer break from our cooking demonstrations, but eagerly look
forward to a full schedule of Saturday morning fun beginning in the
fall! We'll let you know through the e-newsletter and on our website when the new sessions
begin.
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No Pain, All Gain -- Trimming the Kitchen
Footprint
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Green
Cleaning
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Reduce, Reuse,
Repurpose, and Recycle
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 During our lifetimes, each of us will
produce about 45 tons of garbage. That's a staggering quantity of
"stuff" discarded. With a little effort, the amount of "stuff" we
use can be reduced, reused, repurposed, or recycled.
Reduce - Buy
less packaging, put several produce items in one produce bag, buy
loose fruit and vegetables in usable quantities instead of
prepackaged units. Buy in bulk, then refill containers.
Reuse - Carry
reusable tote bags to the market and all shopping stops; keep
compact nylon bags in your purse or glove compartment.
Repurpose -
Some food packaging can be used again, e.g., today's empty
bread bag, carries tomorrow's sandwich to work.
Recycle - Clean
and separate food packaging for local recycling.
Composting-
This type of recycling is an easier habit that you might think.
Plant-based food scraps can be easily composted at home diverting
valuable organic material from landfills where the material will not
be available for use again. Keep a compost pail near the kitchen
sink and add food scraps. Compost pails are equipped with a charcoal
filter in the lid to eliminate any odors between emptyings. Compost
pail contents may be dumped outside in a compost pile or bin, or
taken to a local compost recycling location. The decomposed organic
matter becomes rich dirt that yard plants love. Here's a good link
to a Beginner's Guide to
composting.
What can be
composted? - Generally, any plant-based item can be
composted. This includes any fruit and vegetable trimmings, coffee
grounds (including the paper filter), and tea bags. With the
exception of eggshells, animal-based foods, (meat, fish, dairy,
fats), do not make for good compost and should be placed in the
garbage. Most packaging is not compostable - tin cans, plastic bags,
or bottles.
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Smart Refrigerator
Tips
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Tip
#1: The refrigerator is the most energy-intensive appliance
in a household and can amount to 20% of a household's electric
bill.
Tip #2: Keep
your refrigerator set at optimal temperatures, 39-40ºF, and your
freezer at 0ºF. Any colder and energy is wasted.
Tip #3: Fill the refrigerator
to 75% capacity even if it's just with water or sodas. The chilled
mass will help the refrigerator recover faster from door openings
and closings. (Too full, and chilled air circulation will be uneven
and impeded).
Tip
#4: Store leftovers in reusable containers with lids instead
of using plastic wrap or foil to cover. Chantal's "Make and
Take" stoneware with its natural glaze has a silicone gasket
on the lid for secure storage.
Tip #5: Defrost frozen foods
overnight in the refrigerator capturing the cool energy to help
power the refrigerator. (It's also a good idea for food safety
reasons to defrost in the refrigerator).
Tip #6: Vacuum the coils of
the back of your refrigerator regularly for efficient energy
transfer.
Tip #7: Do
we need to say this? Don't stand with the refrigerator door open
mulling over your possible
selections.
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Q & A
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 Q: My slow cooker is "on" for hours each
time it's used. Is this energy efficient?
A:Newer slow cookers are very
energy efficient and even though they are "on" for long periods,
they use very little energy in maintaining their low cooking
temperatures. All-in-one meals made in a slow cooker will maximize
the energy usage.
 Q: Why should I change from incandescent
lighting to compact fluorescent lighting
(CFL)?
A:Your
kitchen may be the last holdout for switching to CFL bulbs because
of unique "spots" or "floods." CFL's are now available in many of
these unusual shapes and sizes. Changing light bulbs is one of the
simplest and most impactful things we can do to conserve energy.
About 90% of the energy used by an incandescent bulb is given off as
heat, not lighting! A CFL bulb uses only 25% the amount of energy
that an incandescent bulb does.
Q: What are micro-fiber cloths, and how do
they work?
A:Now
available are many micro-fiber products that can be used for most
cleaning tasks in the kitchen and throughout the house. Micro-fiber
cloths and a little water accomplish most cleaning tasks without any
chemical agents! Micro-fibers are a Swedish invention where
microscopic threads create a special surface that grabs and captures
molecules of dirt, grease, and even some germs. A micro-fiber cloth
will last through several hundred
launderings.
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Cookbook Review
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Big Green
Planet Cookbook by Jackie Newgent, RD. Copyright 2009.
Published by John Wiley & Sons, Inc., Hoboken, NJ. Copyright
2009.
 Cooking consciousness is raised with a cookbook
like the Big Green
Cookbook. The author presents hundreds of delicious recipes
and gently guides us to greener cooking habits along the way. She
begins her mentoring with the structure of the book; recipes are
grouped according to the season. This organization helps us
transform our farmer's market trips in a purposeful direction with
inspiration for the changing bounty. The tutorial continues with
plentiful tips and instruction in each recipe's sidebars. We're
taught about "lid cooking," serving in "peels," and turning off the
burner a minute or two early and allowing residual heat to finish
the task. Ms. Newgent brings an energy and humor to her writing that
is contagious and enabling in helping us shift our cooking
habits.
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Three Green-Cooking
Recipes
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Recipes
excerpted from Big Green
Cookbook by Jackie Newgent, RD. Published by John Wiley &
Sons, Inc. Hoboken, NJ. Copyright 2009. Reprinted with permission of
the publisher. All rights reserved.
 Lemon-Pistachio
Quinoa Pilaf
Light, fast, and
satisfying! This pilaf cooks with a minimal amount of stovetop
energy. Bring the water to a boil, then turn off the heat and let
stand with the lid on. Quinoa, full of whole-grain goodness, has the
highest amount of protein among grains. The lemon adds brightness,
and the pistachios bring crunch and color. It's versatile as an
entrée, or as a side dish.
View and
Print
 Sweet Onion Quesadilla
with
Strawberry-Serrano Salsa
Just in time for
Cinco de Mayo! This quesadilla variation sports fresh flavors and
bright colors. The nutty flavor of the whole-wheat tortillas
combined with the sweet onion is a delicious combination. Use a
microwave to wilt the onion for minimal energy use. The strawberry
salsa is a great springtime variation for these
quesadillas.
View and
Print
 Baby
Spinach Orzo Salad
Full of
veggies, this orzo salad may
be served warm or cold. The orzo is cooked with minimal heat by
bringing the pot to a boil, then standing with a lid on for the
remaining cooking time. This method has the advantage of returning
perfectly cooked orzo. Lemon, fresh herbs, cucumber, and tomatoes
finish the salad. We added some chopped Kalamata olives for extra
color contrast and flavor.
View and
Print
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