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Nov. 2008 - In this Issue: |
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The Pumpkin Platter |
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It all happened in a matter of seconds. The house was redolent with all of the traditional Thanksgiving smells. Guests were gathered and poised for the ready table. The turkey was out of the oven, ready to be transferred to the waiting platter that had been festooned with kale and other garnishes. Two forks lifted the turkey from its roasting pan and the transfer began. The grip failed. The turkey slid efficiently across the countertop, careened off the edge, and splatted unceremoniously on the floor. The dogs, forever vigilant for opportunity, skidded across the kitchen, grabbed chunks of the carcass, and scampered off to their secret quarters. That year, a decorative pumpkin was plopped on the turkey platter as an impromptu understudy, and side dishes became the main dishes. This issue celebrates the season and the icons of the moment, pumpkins and squash. We’ll provide a primer to the types of squash available, some tips for handling squash, and a Thanksgiving prep countdown. Finally, we finish with some primo recipes good for any meal, but especially nice for a new twist on the Thanksgiving menu.
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Store Information |
Holiday Hours:
Nov. 27 -- Closed
(Thanksgiving Day)
Nov. 28 -- 8 a.m. - 10 p.m.
Nov. 29 -- 10 a.m. -10 p.m.
Nov. 30 -- 10 a.m. -6 p.m.
Dec. 1-6 -- 10 a.m. -10 p.m.
Dec. 7 -- 10 a.m. -6 p.m.
Dec. 8-13 -- 10 a.m. -10 p.m.
Dec. 14 -- 10 a.m. -6 p.m.
Dec. 15-20 -- 10 a.m. -10 p.m.
Dec. 21 -- 10 a.m. -8 p.m.
Dec. 22-23 -- 8 a.m. - 10 p.m.
Dec. 24 -- 8 a.m. - 4 p.m.
(Christmas Eve)
Dec. 25 -- Closed
(Christmas Day)
Dec. 26-27 -- 9 a.m. -10 p.m.
Dec. 28 -- 9 a.m. - 6 p.m.
Dec. 29-30 -- 9 a.m. -10 p.m.
Dec. 31 -- 9 a.m. - 5 p.m.
Calhoun Square
3001 Hennepin Ave.
Minneapolis
(612) 824-4417
(888) 824-4417
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Kitchen Window Services |
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Book Your Holiday Event |
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Kitchen Window’s Cooking School and Event Center is the perfect place to host your company holiday party – but call soon, dates are filling up fast! Let us take care of all the details so you can relax and enjoy your party. Each interactive gourmet event is designed to provide a unique experience for you and your guests. Select on of our three-course lunches, four-course dinners or interactive appetizer menus. For more information, call 612-824-4417, ext. 105, or e-mail events@kitchenwindow.com.
We handle the details
so you don’t have to!
more info
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Knife Sharpening |
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We sharpen your knives
while you wait.
No appointment necessary.
Traditional cutlery
$3.50 per blade
Asian cutlery
$5.50 per blade
Knife refurbishment available
more info
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Share this email with a friend or invite someone to join you for a cooking class.
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 Plan some fun with a cooking class at Kitchen Window! We have an incredible line-up of topics, menus, and instructors. There are, literally, dozens of choices to choose from. Our classes make a great outing with friends, visiting relatives and a wonderful date night.
Lefse Making - #2653 – Saturday, December 6 | 9:00 a.m.
AT Craftsman - #2654 – Saturday, December 6 | 10:00 a.m.
Homemade Holiday Gifts - #2656 – Sunday, December 7 | 10:00 a.m.
Stalk to Shelf - 45th Parallel Distillery Tour - #2659 – Saturday, December 13 | 10:00 a.m.
AT Solera - #2660 – Saturday, December 13 | 10:00 a.m.
View All Cooking Classes You may register for any of our classes any time of day!
A
Gift of Good Taste
Kitchen Window's Winter/Spring Cooking Class Catalog will be available in store early December. A gift certificate for a cooking class makes a great holiday gift for the seasoned or aspiring cook on your holiday list. Registration for Winter/Spring classes begins Wednesday January 7th.
Gift cards can also be used to purchase products at Kitchen
Window's retail store or online at kitchenwindow.com.
Your
gift certificate can be packaged in a custom box including
a copy of our new class catalog. Gift Certificate packages
can be purchased in Kitchen Window’s retail store,
by phone at 612.824.4417, or online
Purchase a Gift Card
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Riedel Glassware Sale
Save 20% on all in-stock Riedel glasses, decanters
& accessories through the end of the year.
All-Clad LTD Sale
Save up to 45%
on select pieces of
All-Clad LTD Cookware.
This is your chance to start, expand, or complete
your All-Clad LTD Cookware collection
at unheard of prices.
In-Stock only through 12/31/08 |
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?7” Fry Pan
Reg. $75.00 Now $52.50
8” Fry Pan
Reg. $95.00 Now $50.50
8” Non-stick Fry Pan
Reg. $100.00 Now $75.00
10” Non-stick Fry Pan
Reg. $150.00 Now $112.50
12” Fry Pan
Reg. $155.00 Now $108.50
12” Non-stick Fry Pan
Reg. $170.00 Now $127.50
14” Open Stir Fry
Reg. $170.00 Now $120.00
3 Qt Sauté Pan
Reg. $245.00 Now $184.00 |
6 Qt Sauté Pan
Reg. $340.00 Now $255.00
6 Qt Deep Sauté Pan
Reg. $169.99 Now $143.00
2 Qt Sauce Pan
Reg. $155.00 Now $116.00
2 Qt Saucier
Reg. $135.00 Now $94.50
5.5 Qt Dutch Oven
Reg. $260.00 Now $182.00
8 Qt Stock Pot
Reg. $320.00 Now $240.00
Large Roaster Combo
Reg. $330.00 Now $190.00
LTD 8 Piece Set
Reg. $854.00 Now $501.50 |
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Holiday traditions center around giving thanks and a bountiful table. We are ready to help you plan your celebration, prepare you for cooking the food, and help you set the a beautiful table!
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 Humble pumpkins and squash are enjoying a renaissance in the culinary world. Part of their rediscovered allure is the “superfood” title that’s been bestowed upon them. Superfoods hold exceptional nutrition for us, and squash, with their wealth of beta-carotene, Vitamin A and micronutrients, fuel our bodies in the right direction. The new found popularity of pumpkins and squash has fueled an agricultural resurgence of heirloom varieties with rarities now more common.
Pumpkins – Pumpkins span two holidays, Halloween and Thanksgiving. Creativity for “what to do with a pumpkin” abounds and ranges from traditional carving to long distance catapulting! New to the pumpkin world are petite pumpkins that make cooking and serving the vegetable more reasonable. Pumpkin is more than just for pie — although that might be enough given the pleasures of pumpkin pie -- try pumpkin in bread, muffins, and even as a base for a hearty soup.
Butternut Squash – We like this squash because it’s easier to peel and cut compared with some squash. Marked by a tan exterior, the interior is a bright, rich orange. The butternut’s flesh is less “stringy” than many squash making it perfect for purees and efficient cubes.
 Buttercup Squash – Similar in shape to a pumpkin, buttercup squash come in both green and red varieties and sport a sweet flavor and a hint of nuttiness. With plenty of orange flesh, it’s worth peeling and dicing into chunks for baking or boiling.
Acorn Squash – The dark green acorn squash is a familiar one to most of us. The deeply ribbed exterior sometimes makes it difficult to peel or cube.  Go with the flow and cook this squash leaving the skin intact. The sometimes bland flesh accepts both sweet and savory preparations easily.
Delicata Squash – This revived variety is beautiful with its green and tan markings, and presents a sweet, delicate flavor.  The exterior skin peels easily and the inner flesh cooks quickly. Use delicata squash confidently for any squash application.
Hubbard Squash – Known for its bluish skin and warty surfaces, we love having it around for decoration before it becomes dinner. Hubbard squash can be quite large and intimidating to cook, but yield a lot of value with plenty of orange flesh.
Turban Squash – These funky-looking squash are great for visual enjoyment. Their shape and sometimes stringy fibers make preparation slightly challenging, but still worth the effort.
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Wrestling the Vegetable -- and Winning |
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Pumpkins and squash are perfect winter vegetables; as noted, they hold incredible nutrition and keep well for months in a cool, dark place. But, squash can be intimidating to deal with in the kitchen. Here are a few tips for getting comfortable with pumpkins and squash:
Match the Purpose – Match the squash with a recipe appropriate to its shape and desired outcome. If a squash is to be pureed, plan to bake or roast it without the hassle of peeling, then scoop the tender flesh away from the skin. If chunks of squash are the desired outcome, go for a butternut or buttercup squash that will be easy to peel and cube.
Use a Sharp Knife – Squash can be tough! We’ve had squash in front of us that caused us to ponder and wonder just how to proceed! Key to any approach is the right knife. Choose a chef’s knife with a long, sturdy blade that won’t bend under pressure. In fact, a large cleaver might be in order. Begin by trimming the less tough blossom end of the squash to make a flat base for further slicing or peeling.
 (Did we mention that we sharpen knives? Bring your knives in for a professional edge before the holidays!)
Roasting vs. Boiling – Squash is a water-laden vegetable. We suggest baking or roasting squash to evaporate some of the water and to concentrate the vegetable’s flavors. For ribbed squash, cut in half or in large wedges. Place the pieces cut side down on a baking pan lined with parchment paper. To roast peeled chunks of squash, scatter on a parchment-lined baking sheet in a single layer, drizzle with olive oil, season with salt and pepper. The parchment paper lining makes clean -up infinitely easier.
Suitable Pairing – Some people find the taste of squash too much when eaten alone. A great way to create a positive experience is to pair squash with other foods. The cookbook featured below offers several creative combinations for incorporating healthy squash into delicious recipes. One of our favorite suggestions is to combine diced squash in grain dishes.
Improvising – Considering the nutrition and price value of squash it’s too good to ignore. Substitute squash for potatoes in your favorite recipes, or substitute pureed squash wherever applesauce might appear. |
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Special occasions don’t just happen. They start with a generous desire to create a wonderful experience and result from careful preparation. Thorough preparation allows for maximum enjoyment in the days prior to Thanksgiving, and the day itself. With good planning, there is no last minute panic and the good intention of a wonderful experience is fulfilled. Let us help you prepare with the tools and specialty items that create a distinctive occasion.
This is the weekend to plan ahead and get organized. Do you have everything you need? Here’s a starter checklist to help your planning:
The Menu
- Decide on the menu
- Determine the quantities of each dish
- Make a grocery list
- Schedule cooking tasks mindful of oven and range constraints
- Schedule use of your cooking pots and pans
- Set out serving dishes and utensils for each menu item
- Prioritize your efforts -- (it's ok to cross some ideas off the list!)
The Table
- Launder and iron the tablecloths and napkins
- Fill a cornucopia with a "harvest" of fruits and flowers for the centerpiece
- Experiment with new fall colors for the candles
- Polish and ready the silverware
- Wash and shine the stemware
- Count and stack the dishes for each table setting
- Count the chairs ensuring enough for everyone; tighten rickety ones
Turkey Tools
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Roasting pan and Roasting Rack - (real pans don't bend or crumple)
- Brining Salts & Brining Bag
- Basting tool
- Kitchen string
- Turkey lifters - avoid a "Pumpkin Platter"
- Thermometers -- the new digital probes are great!
- Gravy strainers, fat skimmers
- Gravy Whisk
- Carving Set
Pie Accessories
- Pie Plates
- Rolling Pin
- Pie Crust Shields -- (the new silicone shield is awesome!)
- Pie Weights
- Pastry Cutters -- (homemade crust is still the best)
- Pie Servers
Everything Else
- Pots -- large ones for the larger quantities
- Hot pads -- (throw the ones with burn marks out; or at least hide them from your guests)
- Wine Glasses
- Table Linens
- Potato Ricer or Masher
- Oven Liner & Tiered Oven Rack
- Multi-Timer
- Nutcrackers
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Get Out the Grill this Holiday Season
Not all the cooking has to be done inside this Thanksgiving. Your grill can be an extension of your kitchen, providing not just another cooking space, but adding nuances of flavor and variety to your holiday menu. And it’s not just the turkey that benefits from being cooked on the grill. Why not the side dishes and even dessert?
Doug Huemoeller and Daniel Darvell gave students a look at the wide range of recipes that can be cooked on the grill at our recent Thanksgiving on the Grill class. In addition to preparing three turkeys, all with different brines and marinades, they also cooked three variations on Thanksgiving stuffing – all on the grill. Side dishes were planked sweet potatoes with pecans, brown butter and sage, grilled corn pudding and grill-roasted vegetables with rosemary, all benefiting from the subtle smokiness of the grill. The finishing touch was a delectable grilled pumpkin pie.
Any of these ideas would be equally at home on a Christmas menu as well. So this holiday, think outside the oven and surprise your family and friends with some creative cooking on the grill.
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Kitchen Window's Holiday Tips |
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Large Turkey Platters |
Tip #1: After planning your menu, make a copy of the recipes that you intend to use. The copies will avoid a tower of cookbooks and magazines on your kitchen counter. They will preserve your good cookbooks from stains and splatters (though these do add such nice character). The recipes can be allocated to specific kitchen help more easily. No flipping pages back and forth when the recipes are in the same book. After the event, staple the pages together for your entertaining scrapbook, or for next year's planning.
Tip #2: Try out your new recipes for Thanksgiving dinner ahead of time to see if you like them. A dress rehearsal will let you know how much time the new dish will take to prepare and to determine if you'd like to add any enhancements. Decide how you will present the dish - choose the serving dish, serving utensils and any garnish. Use a "sticky note" to mark which serving bowls or trays will hold what dish.
Tip #3: Clean out your refrigerator and freezer this weekend to give yourself plenty of room to maneuver in the weeks ahead. "Eating from the freezer" will save time over the next few days while making room for do-ahead dishes, or the new Thanksgiving leftovers. Don't forget to triage the refrigerator door. You know some of those jars have been there too long!
Tip #4: Some candle wicks are difficult to light. To avoid problems at the critical interval before seating your guests, prep the wicks ahead of time for easy lighting. First trim the wick of the candle to no more than one-half inch in length. Light the wick for a very brief time, burning only one-quarter inch of the wick. Do not let any of the wax melt. Trim up to one-eighth inch of the burned wick away. The candle will now light quickly and will not produce any excess ash or droppings.
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Q: Everyone wants to "help" in the kitchen at Thanksgiving time, but sometimes this is anything but helpful. What's the polite way to deal with all this eager "help?"
A: Embrace the moment! No, not everyone will know your kitchen or perhaps "live up to your standards," but that's not what's important on this day. Thanksgiving is a time when people come together to enjoy each other's company as well as good food. Make your kitchen an easy place for people to help out. Create work stations for different dishes. "Stock" the workstation with a copy of the recipe, the required utensils, and ingredients. This will keep many hands busy at once without the hassle of "where do you keep the --?", or "I need -". Then relax and enjoy the camaraderie that kitchens are famous for.
Q: How do I keep my pumpkin pie from cracking in the center?
A: Cracking of the pumpkin filling is usually the result of baking at a temperature that is too high resulting in over-baking. Use an oven thermometer to ensure your oven is calibrating correctly. Don't bake the pie too long. Remember, even after the pie is taken from the oven, it will continue to bake and to set up as it cools.
Q: How can I avoid streaks and spots on my stemware and glassware?
A: Wash fine stemware by hand in warm water with a mild detergent. Adding a small amount of vinegar will counteract hard water spots. Rinse with warm water and gently dry with 100% woven cotton, linen, or lint-free micro-fiber dish towels. Make sure to wash and dry the dish towels without using any fabric softener or dryer sheets to further avoid any streaks.
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Stonewall Kitchen's Pantry Jams |
Q: We're invited to a friend's home for Thanksgiving. What is the proper etiquette for bringing a hostess gift?
A: Sharing a meal with others is the core spirit of Thanksgiving. Discuss with your hostess ahead of time what you might bring to contribute to the occasion. Have a few suggestions ready; that will help your hostess by knowing what you're comfortable with making or bringing. If your hostess insists "just bring yourself," it's still appropriate to bring a gift of some sort. A bottle of wine or a beautifully packaged gourmet food item for the pantry is always gratefully received.
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A Harvest of Pumpkins and Squash by Lou Seibert Pappas with photography by Maren Caruso. Published by Chronicle Books, San Francisco, CA. Copyright 2008.
This charming little cookbook takes a single topic, pumpkins and squash, and brings it to life in recipes for any time of day and any season of the year. The book provides an introduction to this marvelous vegetable and details the many choices and uses of squash. Recipes are presented in logical sections including: Breads and Breakfast, Soups, Salads and Sides, Entrées, and Desserts. In addition to showcasing winter squashes, the book also covers summer squashes with equal thoroughness. The full-color photography is luscious and generous. The pictures are not only mouth-watering, but provide innovative ideas for serving the recipe at hand. We can't wait to try the Sesame, Quinoa, Butternut Squash, and Pear Salad or the Sugar Pumpkin and White Cheddar Cheese Soufflé with Garlic Sourdough Croutons, but start with the three recipes below, you'll be delighted.
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Recipes excerpted from A Harvest of Pumpkins and Squash by Lou Seibert Pappas with photography by Maren Caruso. Published by Chronicle Books, San Francisco, CA. Copyright 2008. Reprinted with permission of the publisher. All rights reserved.
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Roasted Butternut Squash Polenta
with Fried Sage
This dish celebrates two American vegetables - corn and squash. The golden yellow and orange colors are enticing and the taste equally satisfying. The squash, roasted to concentrate flavors, can be prepared ahead of time. The polenta comes together quickly and keeps warm without any downside. The fried sage is the best part - even if you don't make the polenta, make sure and find a place to include some fried sage in your Thanksgiving menu, it's incredible!
View recipe
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Cranberry-Walnut Pumpkin Coffeecake
By calling this "coffeecake" you're allowed to serve it as early as breakfast! The pumpkin flavor provides the canvas for the autumn spice mélange, the tart cranberries and the crunchy walnuts. This moist recipe works up very quickly and keeps well for several days. You and your guests will love a piece of this cake with a great cup of coffee!
View recipe
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Pumpkin-Maple Pecan Pie
with Cognac Whipped Cream
If you're looking for a variation on your traditional pumpkin pie without straying too far, this one is for you. The crust works up quickly in the food processor, the filling is enriched with half-'n-half, and the pie is topped with fantastic glazed pecans and flavored whipped cream. The result is a pie whose flavors are definitely more than the sum of its parts!
View recipe
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Wishing you a thank-filled Holiday!
From all of us at Kitchen Window
Kitchen Window
Calhoun Square - 3001 Hennepin Ave.
Minneapolis, MN 55408
612-824-4417 / 888-824-4417
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