Our New Website!

It's here! Our newly designed website, http://www.acooksplace.com/, went live last week. You'll find all our blog news there under the tab "About Us" and of course our recipes you can access under the new "Recipe" tab. We'll be moving all our recipes from this blog to that one over the next few weeks.

New class schedules along with our holiday events are logged into our calendar and very soon you'll be able to register for cooking classes online. For a quick look, you can see events on the right hand column of our site.

We are super excited to present all our information (recipes, cooking tips, events, products) all in one easy to access location. So that means, we'll no longer be updating this blog. So if you've landed here or bookmarked this site, head on over to our new site and bookmark that one. We know you'll love the new look as much as we do. If you have questions, just click on the "Contact Us" tab to submit those and our blogs still have space for comments or questions below.

Happy Cooking!

Recipe Wednesday: Classic Risotto

Sometimes a little classic cooking is in order. Today's recipe comes from our Italian Night with A Cook's Place own Jody Lehman.

Classic Risotto


Ingredients
2 T. olive oil

2- ½ T. unsalted butter, divided
½ c. minced onion
1 c. uncooked Arborio rice
½ c. dry white wine
3 c. warm chicken broth
¼ c. grated parmesan
Salt and pepper
8 oz. sliced mushrooms
2-4 T. butter
Directions

In a large pan over medium heat, sauté onion in olive oil and 1 1/2 T. butter until translucent, about 3-4 minutes. Add rice and stir constantly for 2-3 minutes, or until well blended. Add wine and continue stirring until incorporated. Slowly stir in 1 ladle (1/2 c.) chicken broth, stirring frequently until all the broth is absorbed. Repeat this process one ladle at a time until all the broth has been absorbed and the risotto has reached a creamy, yet al dente consistency, usually 22-25 minutes. Remove rice from heat and stir in remaining butter and Parmesan. Season with salt and pepper to taste. Meanwhile, sauté mushrooms in 2T. butter, adding butter as needed. Serve a large spoonful of mushrooms over each serving of risotto.
4 side dish servings

Coming soon: our new website

For the last couple of weeks we have been working diligently to put together a new website that will include the best aspects of all our online work: the blog, our current site, our class schedules and our social media outlets. We are super excited about being able to offer you, our customers and friends, all this great content in one location.

Because of that, our blog posts here have slowed to just our Recipe Wednesday posts. As we move everything over to the new site (which will be at our current location http://www.acooksplace.com/) we will add back our Cooking Tips posts and some other post of interest to our foodie readers.

So keep checking our blog here and watch our Facebook page for the announcement of the launch of our new website. And if you have any cooking or food questions, please comment here or on our Facebook page or send us an email. We might just use it as one of our first Cooking Tips on the new site!

Happy Cooking!

Recipe Wednesday: Pan-Roasted Chicken Breast With Red Wine Vinegar, Mustard and Tarragon

We are still five months away from Valentines Day, but this recipe comes from the My Valentine's class led by Chef Joshua Simpson in February of 2009. And there's no reason you have to save a great recipe like this for Valentine's Day. Serve it this week to make your whole family feel special!

Pan-Roasted Chicken Breast
 With Red Wine Vinegar, Mustard and Tarragon

4 skin on chicken breast
Salt and pepper

Need a new skillet in your kitchen?
Check out our selection online or in our store.

2 tbsp olive oil

1 cup chicken stock 6 tbsp red wine vinegar
2 tbsp butter softened
2 tsp Dijon mustard
2 tsp chopped tarragon
2 tsp chopped fresh chives
3 cups wild rice

Preheat oven to 325

Season the chicken with salt and pepper. Heat the oil in a large skillet over medium high heat, and when it’s almost smoking, add the chicken breasts, skin side down. Lower the temp. Cook 6-7 minutes and turn them continue to cook until done.

When chicken is fully cooked remove and put on a platter and keep warm in the oven. Remove excess grease from the pan and add the chicken stock, add the vinegar, whisking to scrape the bottom of the pan. Let the liquid bubble briskly in the pan, whisking, until it’s reduced to about ½ cup, then whisk the butter, tarragon and mustard.

Recipe Wednesday: Cheese Soup

The first cool days of fall and we just couldn't resist offering a great soup recipe this week. Thanks to 

Twana Crenshaw for the great recipe.

Cheese Soup



Need a great new saucepan for fall soups?
Check out our selection of Le Creuset.



4 small carrots cut into 1” matchsticks

3 celery stalks, cut into 1” matchsticks

1 ½ c. chicken stock – Swanson’s regular

2 T. unsalted butter

2 T. finely chopped onion

¼ c. flour

3 c. hot chicken stock

1 c. shredded sharp cheddar cheese

1 can (8 ¾ oz.)Whole tomatoes, undrained and chopped

10 drops Tabasco

1/8 tsp. nutmeg

Salt to taste

¼ c. dry white wine (optional)

1 ½ c. whipping cream

Add celery and carrots to 1 ½ c. chicken stock in 2 qt. saucepan. Bring to a boil, reduce heat, and simmer about 15 minutes. Set aside. Melt butter in 4-5 qt. saucepan over medium heat. Add onion and sauté until transparent. Add flour, blend well and cook

5-7 minutes, stirring continuously. Slowly stir 3 c. hot stock into flour mixture. Cook over low heat, whisking until sauce thickens. Blend in cheese and stir until cheese melts.

Add celery and carrot mixture and undrained tomatoes. Season with Tabasco, nutmeg, salt, and wine. Just before serving, stir in hot cream.

Recipe Wednesday: Pesto Alla Genovese

Today's recipe comes from our Summer Italian class with Denise Backstrom.

PESTO ALLA GENOVESE

2/3 c pine nuts

¼ c olive oil

2 garlic cloves, peeled & minced
2/3 c extra virgin olive oil
3 c fresh basil leaves, firmly packed
¼ c grated parmesan cheese
1 tsp salt, or to taste
1 lb. Pasta or gnocci

Toast nuts in 350 degree oven, about 5 min. Place nuts, garlic, ¼ c olive oil, & basil leaves in food processor or blender; process until evenly pureed, about 15 sec. Transfer mixture to a bowl. Slowly stir in cheese, salt, & 2/3 c extra virgin olive oil. Mix with hot pasta or gnocci. If pesto is to be heated, heat very gently. Makes 1 ½ c pesto, enough for lb. Pasta, cooked & drained.

Recipe Wednesday: Bananas Foster Cheesecake



Buy online.

Today's Recipe Wednesday comes from our Tupelo Country Club Invitational Ladies Cooking Class with Chef James Allen, Executive Chef of the Tupelo Country Club. We held the class last August.

Bananas Foster Cheesecake

The idea behind this dessert is to make a topping that will complement the cheesecake and save you time and effort in the process. The cheesecake is store bought but that is nothing to turn your nose up at. There are plenty of companies that make millions of dollars each year by selling pre-made cheesecake and if they weren’t good, they wouldn’t be selling any. If you have a cheesecake recipe that you love go ahead and make it then top it with Bananas Foster sauté.

For the Bananas Foster:
2-4 Bananas, depending on your love, sliced
2 TB Butter
½ cup Brown Sugar
Zest from one orange, one lemon, and one lime
Juice from the zested orange, lemon and lime
¼ cup Banana Liqueur
¼ cup Spiced Rum

In a skillet melt the butter and then add the bananas. Cook until the bananas begin to fall apart and add the brown sugar, the zests and the juice. Once the juices begin to evaporate, add the flammables and back up. If you are cooking on a gas burner a flame will rise. If you are hesitant about fire remove the pan from the heat before adding the alcohol and pour it in off the heat. Let the pan rest off the heat a little while so the alcohol can evaporate then return the pan the heat and continue cooking a for a couple minutes. If you are not hesitant and do not like your eyebrows, or your guests eyebrows, then flame on. I would recommend having a towel in your hand just in case there is a flare-up or spillage. Pour the mixture on top of the cheesecake slice and enjoy!

Cutting Boards: A Kitchen Must Have

Cutting boards protect knives and provide sturdy surfaces for cutting. Consider having two or three cutting boards in your kitchen to cut down on the possibility of cross contamination. Some cooks color code using one color board exclusively for meat and another for vegetables and breads.


Check out our selection
of cutting boards in stock and online.



When choosing the type of board, wooden, plastic or glass, that you want to use, think about how you will use the board. While wooden boards are easier on knives and limit the cutting sound, they also are harder to clean, can not be put in the dishwasher and may harbor bacteria. Consider using a wooden board only for vegetables and breads.

Glass boards look beautiful but are harder on knives and make loud cutting noises. Plus you have an increased risk of the board breaking if it's dropped.

Plastic boards can be cleaned easily in the dishwasher and are a great board for cutting meats and other foods. But throw them away if they develop cracks where bacteria can hide.

Regardless of the board you use, make sure to clean and dry completely before you place back in your cabinet.

Recipe Wednesday: Seared Tuna Block (Sushi)

Spice up your week with this Seared Tuna Block from Chef Joshua Simpson's Simply Sushi class.

Seared Tuna Block

Need a sushi block mold? Order online!

7 oz fresh tuna block
2 cups sushi rice
8 fresh chives
Pickled ginger
Wasabi paste

Tuna Seasoning:
1 T black sesame seeds
1 tsp toasted sesame seeds
1 tsp paprika
1 tsp smoked sea salt
1 tsp chili powder
1 tsp cumin
1 tsp dry parsley
1 tsp oregano
Mix all of the above together.

Cut the tuna to the desired shape, roll in the seasoning. In a smoking hot skillet sear each side of the tuna. (Rare is the best temp to truly enjoy the flavors)

In a small stock pot blanch 8 pieces of chive (about 20 seconds)

In a block mold (or a round mold) press a small amount of rice in the bottom, place a piece of ginger and smear Wasabi paste. Pace the tuna in top and slice the mold off. Garnish with a chive.

Something new: Flavored Salts

Come by the store and check out our new line of flavored salts. Sprinkle a little on your meats and veggies for an extra kick. Or use them in place of dipping sauces to add flavor to fried foods without weighing them down with heavy sauces. Check out Lime Fresco (great for margaritas!), Vintage Merlot, Spanish Rosemary, Habanero Heat, Sun Ripened Tomato and Black Truffle.

What is Blind Baking?

Our recipe this week calls for "blind baking" the pie crust, so we thought we'd offer a few tips to help your crust (and quiche) turn out great.

First off, blind baking means partially or fully pre-baking a pie crust. This prevents the crust from becoming soggy from the main pie (or quiche) ingredients and helps it to hold it's shape.

Second, you'll want to either "dock" the crust by pricking it multiple times with a fork or fill it with a pastry weight. You don't need to do both, but without doing either your crust will likely bubble up and lose it's shape.

If you opt not to dock, you should line your crust with parchment paper and then fill with dried beans, lentils, or peas or with ceramic or metal "baking beans". Place your weight in a bag so you can easily pull it out to re-fill with the real pie filling.

Recipe Wednesday: Mixed Vegetable Quiche with Cheddar and Parmesan

Today's recipe comes from our Learning at Lunch Quiche with Jody Lehman from April of 2009.

Mixed Vegetable Quiche with Cheddar and Parmesan

• (9-inch) refrigerated pie crust
• 1 (10-ounce) package frozen chopped spinach, thawed and drained
• 1 cup cooked stir-fried vegetables
• 1 cup part-skim ricotta cheese
• 3/4 cup grated Cheddar
• 1/4 cup low fat milk
• 2 eggs, lightly beaten
• 2 teaspoons Dijon mustard
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon grated Parmesan

Directions

Preheat oven to 375 degrees F.

Press pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan). Blind bake for 5 to 7 minutes.
In a large bowl, combine spinach, stir-fried vegetables and place on top of crust. In another bowl combine ricotta, cheddar, milk, eggs, Dijon, thyme, salt, and black pepper. Mix well. Spoon cheese mixture on top of vegetable mixture in prepared pie crust and top with Parmesan.
Bake 20 minutes, until a knife inserted near the center comes out clean and crust is golden brown.

Cookie Sheet vs Jelly Roll Pan

This week's recipe Wednesday calls for a "jelly roll pan". So what exactly is a "jelly roll pan" and how is it different from a "cookie sheet"? Many people mistakenly refer to a "jelly roll pan" as a "cookie sheet". But there are a couple of differences.

Most "jelly roll pans" have 1" sides all the way around to hold in juices when you are cooking. A "cookie sheet" has only one or two raised sides, mostly to help with handling of the pan. The design of this "cookie sheet" allows air to move around your cookies better. While you can use a "jelly roll pan" for baking cookies, it's not always a good idea to substitute a "cookie sheet" for recipes calling for a "jelly roll pan" because it may allow the juices to run off into your oven.

Recipe Wednesday: Straw & Hay Alfredo with Roasted Asparagus

Today's recipe comes from a Cooking Light class Jody Lehman led in March 2009.

Straw & Hay Alfredo with Roasted Asparagus

Ingredients

Need a Jelly-Roll Pan?
Buy online or in the store.

2 cups 1% low-fat milk
1/3 cup 1/3 less fat cream cheese
2 T. All-purpose flour
1 tsp salt
1 tsp butter
3 garlic cloves, minced
1 cup grated Parmigiano-Reggiano cheese
1 pound asparagus, trimmed and cut into 2” pieces
Cooking Spray
8 oz uncooked whole wheat spaghetti
8 oz uncooked spaghetti
2 T. Truffle oil
¼ tsp freshly ground black pepper

Preparation

Preheat oven to 425 degrees.

Combine the first four ingredients in a blender; process until smooth. Melt butter in a saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add milk mixture to pan; cook 3 minutes or until mixture simmers, stirring constantly. Cook 2 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese. Cover.

Place asparagus on jelly-roll pan coated with cooking spray. Bake at 425 degrees for 10 minutes or until browned, stirring once. Cook both pastas according to package directions, omitting salt and fat; drain well.

Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add truffle oil and pepper; toss gently. Serve immediately.

Recipe Wednesday: White Sangria

White Sangria
Serves 4-6 guests

1 bottle Sauvignon Blanc or Pinot Grigio
1/4 cup peach schnapps
1 ea orange, thinly sliced
1 ea lemon, thinly sliced
1 ea lime, thinly sliced
1 ea. Granny Smith apple, corded and sliced
1 cup seedless white grapes, halved
1 cup ginger ale
To chill ice cubes

In a pitcher, combine the wine, peach schnapps and cut fruit and mix well. Place the pitcher in the refrigerator for at least 1 hour. The sangria will sweeten with time, so the longer it sits, the better. Just before serving, stir in the ginger ale and ice cubes. Enjoy!

Cooking Tip: Boiling vs Simmering

Need to measure your boiling temperature?
Check our selection of cooking thermometers.

Are you simmering or boiling? Many recipes will instruct you to bring a liquid (usually water) to a boil and then reduce heat to simmer. The main reason for this method is to compensate for the drop in temperature when food is added. While both techniques are very similar and may be used in the same recipe their effect on foods are very different.

Simmering or a "gentle boil" happens at temperatures between 185 degrees and 205 degrees Fahrenheit. This method of cooking allows meats and other foods more time to cook without overcooking. You'll recognize the simmer by the occasional small bubbles that rise to the center. Simmering requires less energy from your appliances and keeps many proteins from becoming tough.

Boiling is reserved for liquids, typically water, at the temperature of 212 degrees. Once a liquid reaches a higher temperature, it's transformed into steam. You'll recognize it by the rapid, rolling, large bubbles rising to the surface. Boiling may be used on green vegetables to cook them quickly and keep their texture and color. It may also be used to keep foods like pasta moving quickly so it doesn't stick together or get soggy. Boiling may also be used to reduce sauces.

Recipe Wednesday: Chocolate Cranberry Cookies

CHOCOLATE CRANBERRY COOKIES

Taken from our Healthy Eating with David class in January 2010.
Makes 1 dozen cookies

1/2 cup white whole-wheat flour (King Arthur)
1/2 cup whole rolled oats
1/4 tsp sea salt
1/2 tsp baking soda
1/2 cup sunflower butter or favorite nut butter
1/4 cup honey
1/4 cup olive oil
1 tsp vanilla
1/2 tsp orange zest (optional)
1/4 cup dark chocolate, chopped
1/4 cup cranberries or favorite dried fruit, chopped

In a mixing bowl combine the flour, oats, baking soda, and salt. In a separate bowl combine the sunflower butter, honey, oil, and vanilla. Pour the flour mixture into the sunflower butter mixture and stir until combined. Mix in the cranberries and chocolate and allow the dough to rest for five minutes.

Preheat oven to 350 F degrees. Spoon a heaping tablespoonful of dough onto a non-stick or lightly greased cookie sheet and gently flatten the cookies with a fork or fingers. Bake for 8-10 minutes or until golden brown, but be careful not to over bake as honey browns fast. Allow the cookies to cool five minutes and transfer to a cooling rack.

Tip – Great thing about using sunflower butter is that a kid who is allergic to peanuts can enjoy this cookie.

Cooking Tips: Skewers

Order online or in our store!

Summertime means lots of meals cooked over the grill. And with the variety of fresh vegetables available right now, almost everything can be cooked over the grill. Skewers can help you stabilize cut up vegetables and meats so they don't fall through the grates of your grill. Use two skewers instead of one to stabilize the food even more. For metal skewers, check out twisted or square skewers to help keep your food in place and prevent slipping. If you prefer wooden skewers, keep the foods closer together so there's no space between them. You'll also want to soak wooden skewers in water for 30 minutes before threading on the food to keep the skewers from catching fire on the grill. And to keep from over-cooking one food and under cooking another, put foods with similar cook times on the same skewer.

7th Annual Sidewalk Sale Going On Now!!

Recipe Wednesday: Caprese Whole-Wheat Pizza

Caprese Whole-Wheat Pizza

Whole wheat crust
Makes 6 - 12" crusts
1 Tbsp honey
1 Tbsp dry active yeast
1 3/4 cup warm water (110 degrees F)
1/4 cup olive oil
1 tsp sea salt
1 Tbsp dried herbs, chopped (optional)
4 cups white whole-wheat flour (King Arthur)

In a large bowl, dissolve the honey in warm water. Sprinkle in the yeast and let stand for about 10 minutes until foamy.

Stir the olive oil, herbs and salt into the yeast mixture and mix in the flour until dough comes together.

Transfer the dough to a floured countertop and knead until it becomes smooth, about 4-5 minutes. If any of the dough sticks to your hands, just rub them with a little extra flour. The finished dough will be springy, elastic and sticky, not just tacky. Place dough back in an oiled bowl, cover loosely with a towel, and put in a warm place until doubled in size.

Transfer the dough to a floured countertop and cut the dough into 6 equal pieces and mold each into a ball. Cover loosely with a towel and allow the balls of dough to rest for 10-15 minutes.

Preheat the oven to 425 degrees F. Gently press the dough ball into a dish and pull the dough out to a 12-inches or so. Place the dough on a peel or the back of a sheet pan dusted with cornmeal. Add your toppings (less is more!) and slide the topped pizza onto the baking stone or baking pan. Bake until the crust is crisp and nicely colored. (12-15 minutes)

Tip--Partially bake the crust by cutting the cooking time in half. Allow the crust to cool, place a piece of wax paper between each and place in a freezer bag. As you need a crust, pull one from the freezer, allow them to thaw overnight in teh refrigerator. Preheat your oven to 425 degrees F and apply your favorite toppings. Place in the oven and bake until the crust is crisp and cheese is melted. Frozen crust will keep for up to 3 months.