|
|
| In Good Taste
June 2008 Newsletter |
|
|
|
Greetings!
It's June which means it's time to salute dad and what better way to do it than with lots of ideas for grilling? Celebrate Father's day by making our featured recipe for dad or make one of the delicious recipes out of the grilling book featured in our cookbook review.
This month we have also thrown in some recipes and ideas for using the best produce from the farmer's market and we've highlighted some new products in the store.
May your June be full of delicious food and happy times with Dad! |
 Turn up the heat - Grilling season is here
Try this creative twist on two summer favorites: Margarita Steak. The marinade contains tequila, which leaves the steak moist and tasty.
>>> Recipe |
 By Popular Demand
You asked us to offer another hands on bread baking class and we listened; we've just added one in early June. In the class you'll learn how to make Baguettes, Ciabatta, and Focaccia, as well as bread braiding techniques.
We'll prepare a light meal to be served at the start of class.
Robert Parks, Paris-trained pastry chef ,has taught baking classes at a number of professional cooking schools including the California Culinary Academy, WCI, OCI. Robert also served as Executive Pastry Chef at a number of prestigious California hotels.
He received his formal training at Le Cordon Bleu in Paris.
|
 Kitchen Tip Once you've "snapped" your asparagus, feature them in a simple and delicious dish like this elegant Asparagus and Morel Risotto.
|
 What's New?
As a wonderful - and natural - alternative to metal cookware, Naturstone™ handles a slow-cooking stew as perfectly as sizzling fajitas or a delicious veggie pizza. Great for cooking and serving, it darkens to a lustrous black and becomes virtually non-stick once cured. With proper care your cookware will last for generations.
 Salt of the month: Iburi-Jio is a cherry wood smoked sea salt from Japan. It is one of our favourite salts so we are happy to select it as the salt of the month.
The salt has a pleasant, natural smoky aroma and flavor so it can simply be added to finished dishes to give them an extra lift. You can sprinkle it over tuna sashimi, beef and lamb steaks, and countless vegetables. Hiroko Shimbo first introduced us to the salt when she taught sushi classes for us early this year and we haven't been without it since.
Spice of the Month: Mahleb - "Mahleb is the kernel - looking like a miniature almond - inside the pit of a species of black cherry that grows in the eastern Mediterranean.... It gives a delightful aroma to baked goods". From "Flatbreads & Flavors" by Jeffrey Alford and Naomi Duguid. According to Tony Hill in his book "The Spice Lover's Guide to Herbs & Spices" it is used in the classic Easter bread celebrated in the Orthodox churches of Turkey. The mahleb gives the bread a nutty flavor. He goes on to say that it is also used as a base flavor in slow-cooked meat and lentil dishes such as a Greek lamb stew.
Made with All-Clad tri-ply bonded construction, the Karahi goes effortlessly from the stovetop to the table. Its stainless steel handles make movement safe and secure.
The All-Clad Karahi is dishwasher safe and made in the U.S.A.
Wine of the Month: Our pick this month is the Ken Wright Celilo Chardonnay - The Celilo vineyard is situated on a 1,000' bluff overlooking the Columbia River in the Columbia River Gorge. It lies on the south face of Mount Underwood, which is currently an inactive volcano. The soil is pulverized basalt, extremely porous and loose, which promotes deep rooting. The vineyard was planted in 1983. Unlike the Chardonnay grown in the hot eastern desert of Washington, this is a much cooler site. As a result, the fruit retains more acidity and the wine displays a clean mineral character with an expansive texture. There were only 385 cases produced. |
 Farmer's Market Watch
What's in season and what to do with it
For the early summer strawberries:
These berries aren't quite as sweet as they will be later in the season. Instead of the usual (but delicious!) shortcake, make a savory strawberry salad. The berries nicely offset the tanginess of the cheese and the peppery greens, and it's a fun addition to a summer table. Try our recipe for this tasty Savory Strawberries and Blue Cheese Salad.
For green beans:
Trim the ends, and quickly blanch them in salted water to retain the color. Stem the beans, then form them into little bundles. Using a green onion stem or a few long chives, tie the green beans into little bundles. Drizzle the bundles generously with melted butter and sprinkle with fleur de sel. You'll surprise, entertain and tantalize your guests with just a simple twist on a classic recipe.
For abundant herbs:
I love the texture of good focaccia bread. Instead of leaving it plain, I recently made a nice loaf of focaccia studded with minced herbed, and topped with a little herb and olive oil salad.
Herb salad
1/2 cup fresh purslane, washed and patted dry
1/2 cup fresh chervil, washed and patted dry
1/2 cup lovage leaves, washed and patted dry
1/2 cup tarragon leaves, washed and patted dry
1/2 cup parsley, washed and patted dry
1/2 cup small basil leaves, washed and patted dry
1/2 cup chives, minced
¼ cup of extra virgin olive oil
2 teaspoons lemon juice
salt
freshly ground black pepper
Combine all of the herbs in a mixing bowl. Toss the herbs lightly with the oil and drizzle with the lemon juice. Sprinkle with salt and pepper.
|
 Featured Guest Chef
|
 Book Review:
"Grill Every Day" by Diane Morgan
| |
|
We're looking forward to seeing you in a class soon!
Sincerely,
Barbara Dawson
In Good Taste Cooking School |
|
|
|
| Save 10% |
We're offering a 10% discount on the salt of the month, the spice of the month, and the wine of the month. Offer may not be used in conjunction with any other offer. Mention this coupon when making your purchase. |
| Offer Expires: June 30, 2008 |
|
|
