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Nov. 2009 - In this Issue: |
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Thanksgiving Plans? |
If there's ever a time for planning and developing a strategy in the kitchen, it's the holidays! Our everyday lives are such these days that putting together a multi-course meal for a small crowd is outside of our normal repertoire. Much of what is usually discussed for the home kitchen is based on speed and ease, not necessarily grand and multi-faceted events. Even if you're a daily chef in the kitchen, the dynamics of multiple dishes in larger quantities can be challenging. Kitchen strategies that work quite well on a daily basis may not translate to the holiday kitchen. In this issue, we feature dozens of tips for cooking holiday meals with ease and enjoyment. Our featured cookbook author, Diane Phillips, the "Do-Ahead Diva" leads the way with her book, Happy Holidays from the Diva of Do-Ahead. You'll be able to put her three featured recipes to work immediately giving you a great head start to Thanksgiving and the other holidays ahead.
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Store Information |
Regular Store Hours:
Monday - Saturday
10 a.m. - 9:30 p.m.
Sunday
11 a.m. - 6 p.m.
Holiday Hours 2009
Nov. 26 -- Closed
Nov. 27 -- 8 a.m. - 10 p.m.
Nov. 28 -- 10 a.m. -10 p.m.
Nov. 29 -- 10 a.m. -6 p.m.
Nov. 30 -- 10 a.m. -10 p.m.
Dec. 1-5 -- 10 a.m. -10 p.m.
Dec. 6 -- 10 a.m. -6 p.m.
Dec. 7-12 -- 10 a.m. -10 p.m.
Dec. 13 -- 10 a.m. -6 p.m.
Dec. 14-19 -- 10 a.m. -10 p.m.
Dec. 20 -- 10 a.m. -8 p.m.
Dec. 21-23 -- 8 a.m. - 10 p.m.
Dec. 24 -- 8 a.m. - 4 p.m.
Dec. 25 -- Closed
Dec. 26 -- 9 a.m. -10 p.m.
Dec. 27 -- 9 a.m. - 6 p.m.
Dec. 28-30 -- 9 a.m. -10 p.m.
Dec. 31 -- 9 a.m. - 5 p.m.
Holiday Hours 2010
Jan. 1 -- 10 a.m. -9:30 p.m.
Calhoun Square
3001 Hennepin Ave.
Minneapolis
(612) 824-4417
(888) 824-4417
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BIG NEWS! |
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We Have Moved!
The long awaited move has finally happened!
Due to the hard work and long hours put in by our staff, Kitchen Window has officially relocated – just in time for Coffee Fest and the holiday season! Check out the first photos of our new space below, and follow the amazing transformation on our website’s relocation page. Better yet, come on in and see for yourself. We are so proud of our new store, and we can’t wait to share it with you. Join us this weekend for Coffee Fest and tour the new Kitchen Window. You’ll also get a preview of our two new cooking schools when you come to the Coffee Fest seminars. VIEW NEW STORE PHOTOS
Same Mall – New Location
Our new space is just a few hundred feet from the store you know and love. Our storefront is located in the newly remodeled half of Calhoun Square, just behind the escalators. Our new cooking schools are on the second floor, right above the new store.
Easy In, Easy Out
For some of us, this may be the best news of all – the parking ramp entrances and exits are complete, and there are 2 new levels of parking for your convenience. Parking entrances are available from both Lake and 31st Streets.
Thank you to all of our customers who have supported us during this long construction process, and welcome to the new Kitchen Window!
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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.
At the Craftsman Restaurant- #2948– Saturday, November 21 - 10:00 a.m.
Holiday Pies - Sweet and Savory- #2949– Sunday, November 22 - 12:00 p.m.
Candy for Grownups- #2950– Saturday, November 28 - 11:00 a.m.
Meet the Chef: Saffron- #2951– Monday, November 30 - 6:00 p.m.
Gifts That Cook- #2952– Tuesday, December 1 - 6:00 p.m.
Modern Italian Dinner- #2953– Thursday, December 3 - 6:00 p.m.
KIDS: Candy and Chocolates- #2954– Saturday, December 5 - 9:00 a.m.
View All Cooking Classes You may register for any of our classes any time of day!
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Join Us this Weekend for Coffee Fest
& Visit Us in Our New Location
Kitchen Window's Coffee Fest
Saturday, November 21st -- 10:00 a.m. - 3:00 p.m.
At: Kitchen Window and Calhoun Square Atrium
Go here to view as a pdf
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Featured Thanksgiving Gear |
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Having a plan for a great celebration is the first step in success. Implementing the plan well is the next step. Be equipped with all of the basics for the kitchen and a few extras for a beautiful table!
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Knife of the Month - November |
KNIFE OF THE MONTH
Wusthof Trident 8" Carver
The Wusthof carving knife is perfect for the larger cuts of meat, fruit and vegetable.
Trident Classic 8" Carver - Suggested Retail $135.00 THIS MONTH $89.99
Trident Ikon 8" Carver - Suggested Retail $165.00 THIS MONTH $119.99 |
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COUPON
Complimentary Turkey Brining Bag
with any purchase of $35 or more
Brine your holiday turkey this year.
Get our Turkey Brining Recipe
{THIS COUPON IS VOID}
Please subscribe to our newsletter to receive our next coupon
Limit one per customer number and one per household. Offer expires December 3, 2009
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It seemed a good idea at the time, "Let's have Thanksgiving at our house this year!" One week away, and reality is starting to set in. It's not too late to pull off a lovely, enjoyable day with a great meal as the centerpiece of the celebration!
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Turkey Platter and Carving Set |
Develop a Menu Plan - Choosing the menu is your first line of defense for a doable Thanksgiving. There will be a list of traditional must-haves, but beyond those favorites, there'll be some choices to be made. Decide upon a menu that passes the following tests:
- Will there be enough food for everyone? Too much food?
- Will the vegetarians and vegans have choices?
- Will my refrigerator hold everything adequately?
- How will oven space be managed?
- Do I have the right size of cooking and baking dishes?
Say "No" - Most of us have more ideas for the holidays than there are hours in the day! Choosing carefully among the celebration options is key to realizing enjoyment instead of "frazzlement." Once you've made a list of plans, take a red pen to it and cross off a few items. Keep a note card around entitled, "Thanksgiving 2010"; place "extra ideas" and last-minute inspirations on this card and quickly do away with any guilt about not "doing it all."
Say "Yes" - When one of your guests politely asks, "What can I bring?" Take them up on the offer and let them know what they can bring. Have a few ideas in mind so that they can choose according to their budget, time available, and skill level. People love to share and participate; allow them the honor by saying "yes!" to their kind offer.
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Gather all place settings and tablescape items early in the week; set the table at least the day before or earlier. |
Preset the Table - Set the table a day or two ahead of time. Place a second tablecloth over the set table to keep it clean and in pristine order. While setting the table, touch-up any silver, remove any spots from stemware, and press the tablecloth and napkins. Setting the table ahead will give you an idea of the space remaining for the centerpiece and any place setting decorations.
Plan and Set Out Serving Dishes - With your menu in hand, set out the serving dishes and utensils. Inevitably, some of these dishes are used so infrequently that they may requiring some cleaning. With a pad of sticky notes in hand, note what goes in each dish. This notation will remind you what food goes in what dish in those hectic last minutes, and will enable kitchen helpers to lend a useful hand. Pair a serving utensil for each serving dish ahead of time.
Incorporate "Do-Ahead" Techniques - Review your menu and deploy some of Diane Phillips' Do-Ahead thinking. Examine which recipes can be made up to a certain point, then held until the day of the event.
Organize Your Spouse and Kids - For some families, cooking together is common; for others, it just doesn't happen naturally. Have a pre-game conference with your family several days ahead of Thanksgiving. Explain their role as "co-hosts" and specifically articulate your thoughts and expectations. Negotiate just who will do what, and when. You'll gain some help, and they'll gain some appreciation for your efforts on behalf of the event.
Put the Guests to Work - We think some of the best times of the holidays are in preparing the food celebrations in the kitchen together. So when someone asks, "How can I help?" be ready with an answer and a specific list of tasks. Set up the scene for success with some advanced thought; create work stations with a copy of the recipe and all of the bowls and utensils needed. |
An Interview with the Diva of Do-Ahead |
Diane Phillips has earned her reputation as the "Do-Ahead Diva" through many successful years in the kitchen as the consummate hostess. In addition to the book featured in this issue, Diane is the author of several cookbooks, each with a "do-ahead" emphasis. Throughout her writing, enjoyment is paramount.
We posed the following questions to Ms. Phillips and tapped into her wisdom just in time for this Thanksgiving:
 1. How did you become the "Do-Ahead Diva"?
My entertaining style has always looked casual, but in reality it was the result of planning to do everything ahead and then enjoying the party. I began acquiring the name Diva of Do-Ahead when I started teaching students how to make their dishes ahead of time and then enjoy their parties. This resulted in two books that give readers all the tips and tools they need to pull off the perfect party or holiday gathering without all the extra stress.
2. What's your favorite "do-ahead" trick for Thanksgiving?
Don't forget the non-food related tasks. Set the table a few days before and cover it with a sheet so that the dog/cat/children don't get at it. It's one less chore to do on Thanksgiving. Also if you are having a buffet, get all the dishes out and figure out where they will go on the table---the last thing you want is to realize that they don't fit on the table when you have hot food in them. Then label the space where that dish will go on the table and put a sticky note there so that when someone says, "can I help?" You can say, "Place this where it's noted." Don't forget butter, salt, pepper, and other items that your family may want for the holiday. Give yourself permission to order dessert or baked goods, or a veggie platter that you don't have time to prepare. If you only have time to make a couple of things ahead, make the gravy and mashed potatoes--those are the last minute freak outs we remember with mom and grandma, resulting in lumpy gravy and watery mashed potatoes.
 3. Thanksgiving is one week away, what would a good "do-ahead" strategy be given the short timeframe?
Each night make one or two things ahead (after dinner---your kitchen is still awaiting clean up and one or two dishes won't add that much to your clean up time). Follow the do-ahead count-down in Happy Holidays--when I first started teaching this class, I told students to start the Saturday before Thanksgiving and make one or two dishes ahead and then refrigerate or freeze---that still holds true today.
4. Have you ever had an entertaining experience that was a "learning experience" instead of a smooth success?
One night we had a large group for dinner, and I was serving seafood Florentine a sumptuous dish of creamy seafood on a bed of spinach. One of the guests announced when we were all seated, "I'm allergic to dairy"--- I was a new bride and felt terribly, but made do with rice and salad for this person. Then I realized it wasn't my responsibility to ask each person if they were allergic to something, this person should have told me before coming---I felt embarrassed, but now I always ask people if there is anything they don't eat. That solves the problem---poor manners on the part of a guest, are not your responsibility.
Also, remember that attitude is 90% of entertaining---even if you are serving hot dogs, if you are enthusiastic and in the mood to party, your guests won't care what's on the table. If I had let this woman's pronouncement drag me down that night, I would have been a mess, and the guests would have felt it. Instead I made it work, and we all had a great time. Remember you are entertaining those you love, and when they feel your enthusiasm, they can't help but enjoy themselves.
5. Are there some basic "do-ahead" rules to always apply when entertaining?
HAVE A PLAN! No one ever gave a great party without a great plan. Make lists for everything from the guests, food, flowers, anything you need to rent (tables/chairs/plates/glasses) to ordering special cuts of meat and other foods or flowers. On my website, www.dianephillips.com, there is a do-ahead calendar that is blank.  Fill in the date of the party and then fill in with when you will shop for groceries, deliveries of other items, and picking up special orders. Then fill in the calendar with the dates you will make certain dishes, then when you should defrost them if they are frozen. Start the party with a clean dishwasher (great place to hide things) and a clean trash can. Nothing is worse than having to empty the trash in the middle of the party.
6. What's your favorite thing to do with Thanksgiving leftovers?
Most years I have taught over 50 Thanksgiving dinners before I get to my own Thanksgiving dinner---so leftovers aren't appealing. We love sandwiches made with turkey, cranberry chutney, and leftover stuffing. I usually freeze the turkey carcass to make soup later on, and sometimes will make turkey pot pie or turkey chili with any leftovers. I generally try and cook a bird that will yield about 1 day's worth of leftovers, given the fact that I've been "into" turkey for the previous month! |
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Thanksgiving Do-Ahead Checklist |
A "do-ahead" Thanksgiving is doable and we're ready to help you! As with any project, the right tools can make a big difference! We offer this checklist as a place to start a successful Thanksgiving celebration!
Setting the Table - Take a linen inventory. This is the time to bring out your best tablecloth - is it up to the task? Check napkins and napkin rings. Don't forget to check the status of your dish towels, dish cloths and hot pads. A few extras are always welcomed.
Places Set - Count the dishes required and set out what's needed. Similarly, assess your flatware and replace any lost, damaged pieces. Clean the spots from any stemware - is it time to update or replace any pieces?
Turkey Time -- Follow instructions for preparing the turkey for roasting. A key do-ahead tip is to defrost a frozen turkey in time for the oven - it can take a few days in the refrigerator. The best tool for the turkey is the roasting pan. Choose a pan with a rack, and two very sturdy handles. Augment the turkey task with turkey lacers, kitchen twine, turkey lifters (specially designed utensils to securely lift and transfer the turkey), a digital thermometer, and a basting tool.
Side Dishes -- Ovenware that can move from the freezer or refrigerator to the oven is a "do-aheader's dream. Side dishes and casseroles can be assembled ahead of time, stored safely, and baked at the right time. Our ovenware is available in many sizes, shapes and colors.
Vegetables -- Peel and cut vegetables and place in zipper bags or submerge in water until cooking time. A peeler with a ceramic blade will help to keep the vegetables from turning brown. Keep several peelers around for helping hands.
Pie Finales - It's the coup de grace, the Thanksgiving equivalent of frosting on the cake. We have a strong tradition of pies - it's not Thanksgiving at our house unless there are apple, cherry, pecan, pumpkin, chocolate cream, and strawberry rhubarb pies on the dessert table! Make sure you have enough pie plates for all of your favorites. We like the deep dish versions which hold plenty of delicious filling. We make good use of pie shields that prevent the crust from burning.
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Kitchen Window Thanksgiving Tips |
Tip #1: Instead of baking recipes in one large dish, use two smaller bakers or casseroles. This allows for a better fit in the oven, and even some staging of the final baking or reheating. For example, as dinner is being served, the second casserole can be baking in the oven and be ready just as second helpings are called for.
Tip #2: Unless you're willing to risk the moment, try out a new recipe ahead of time. This allows you to uncover several things: Does it taste good? How long did it take to make? Is it scalable to larger quantities? Does it complement your other dishes without overlapping tastes, oven space, or refrigerator space?
Tip #3: One of our favorite tips is worth repeating -- 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. 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 #4: When cooking for larger groups and greater quantities, time estimations shift. Some dishes are easily doubled without doubling the working time; others are not. In the prep kitchen, peeling and chopping take time; individual, bite-sized appetizers take a disproportionate amount of time. In the oven, large doubled dishes will take longer to bake as will a full oven of items. Adjust your timing accordingly.
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Tip #5: When cooling food in the refrigerator, allow plenty of airspace around containers and plastic bags so that food cools quickly. Avoid stacking several warm containers together; such an environment can prolong cooling and jeopardize growth of bacteria. Once cooled, the items can be stacked and packed.
Tip #6: Celebrate the Day After Thanksgiving with some leisurely fun in the kitchen. While family and friends are around and with Thanksgiving dinner out of the way, start some holiday cookie baking. It's a good way to involve all ages and a great way to get a jump on the festivities of the next round of holidays.
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 Q: It's food safety time! What are the rules again?
A: Even though it's not summertime, food safety is always in season! The general rule to follow is "keep hot foods hot, and cold foods cold." More specifically, foods should not be left to set at room temperature for more than two hours. Keep hot food warm with a chafing dish or induction warmer, and cold foods over ice. Transfer leftover food to the refrigerator as soon as possible.
Q: Our family loves mashed potatoes more than any other Thanksgiving dish! What are some tips for great mashed potatoes?
A: First of all, try the recipe below for Garlic-Mashed Potatoes - it's delicious! Then consider these tips:
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Choose the right kind of potato - Russets are considered ideal for mashing.
- Start boiling potatoes beginning with cold water. This allows for more even cooking and prevents the outer layer from getting overdone.
- Cut the potatoes in evenly-sized chunks, 3/4 to 1-inch in size, for even cooking.
- Once tender, drain the cooking water from the potatoes. Allowing them to stand in the hot water will waterlog the potatoes. Similarly, do not overcook the potatoes.
- Mash potatoes with a hand masher, potato ricer, electric mixer, or an immersion blender. Mash the potatoes just until all of the lumps are removed. Over mixing may produce a "rubbery" mess instead of light, fluffy potatoes.
- Do not mash potatoes with a food processor. The speed and force of the blades breaks up the potato starches allowing them to absorb more water. The result is a sticky mess.
- If you use milk or cream for your mashed potatoes, heat gently just as the potatoes are becoming tender. The heated milk will blend into the mashed potatoes more gracefully and will keep the potatoes at a warmer temperature ready for the table.
- Use leftover potatoes for fried potato cakes, or as a base for a hearty potato-broccoli soup.
Always bring a hostess gift
• Wine in a beautiful bag, or a
• Gourmet Pantry item
It's always appreciated! |
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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 know 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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Happy Holidays from the Diva of Do-Ahead, A Year of Feasts to Celebrate with Family and Friends by Diane Phillips. Copyright 2006. Published by Harvard Common Press, Boston, MA.
Thank goodness that someone has thought through some sensible strategies for creating stunning holiday meals without exhausting the cook! Diane Phillips, known well as the "Diva of Do-Ahead" has made a career of thinking strategically about creating beautiful meals in a manageable way that allows the cook to enjoy the occasion as much the guests. In this book, one of many to her credit, Diane focuses on a year's worth of holiday celebrations. Traditional dishes and menus that often define a given holiday are tweaked and adjusted to make them doable ahead of time. She has thought through the details of complementary menu items, formulates a reasonable timetable, and generously offers tip after tip for staying ahead of the game and most of all, enjoying special occasions.
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Mediterranean Artichoke Pesto Torte
We declare this torte the appetizer of the season! It has all of the required elements - colorfully appealing, wonderfully tasting, and best of all, totally "do-ahead!" We made a double batch and used several different sized molds for some choice in matching the occasion and crowd size. We especially enjoy the "Just for Two" size we created from this versatile appetizer
View recipe
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Sweet Potato and Apple Gratin
This dish just exudes "autumn!" The blend of flavors - sweet potato, apple, butter, cinnamon and nutmeg - creates a great tasting dish that also produces a great looking presentation. Once again, it's a "do-ahead" delight! Prepared up to 4 days ahead of time and held in the refrigerator, or up to a month in the freezer, this hearty side will delight guests while being easy on the cook!.
View recipe
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Garlic-Herb Make-Ahead Mashed Potatoes
This version of classic mashed potatoes will have you and your guests swooning! And, the best part --they are a "do-ahead!" All of the scrubbing and peeling of the potatoes is done ahead of time. The steam is not condensing on the windows, and the clean-up of cooking pots is out of the way. We predict that any turkey or turducken will get second billing to this dish!
View recipe
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Share this email with a friend or invite someone to join you for a cooking class.
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Our thanks to you, our treasured customers, during this Thanksgiving season!
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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