Friday, October 23, 2009
Saturday, October 10, 2009
Monday, September 28, 2009
Thursday, September 10, 2009
Tuesday, September 8, 2009
Thursday, August 27, 2009
Wednesday, August 26, 2009
We are excited to let you know we are resuming cooking classes! Check out our e-newsletter and watch your e-mail inbox for announcements about upcoming classes. If you don't receive our e-newsletter, be sure to sign up at www.beyondpotsandpans.com or www.beyondpotsandpans.blogspot.com, as we will no longer be mailing store information.
Thursday, August 13, 2009
Wednesday, August 5, 2009
Monday, September 7
9:00 am to 3:30 pm
You won't want to miss our annual sidewalk sale. It is highly anticipated all year by our customers. You won't believe the bargains! Bring your own bags and receive $1 off your purchase!
Wednesday, July 29, 2009
Monday, July 27, 2009
A recently rediscovered ancient "grain" native to South America, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.
Source: The World's Healthiest Foods
2 c. vegetable stock
1/4 c. onion, minced
1 zucchini, diced
1 yellow squash, diced
1 green bell pepper, diced
1 carrot, diced
1 bunch arugula, washed
1 bay leaf
1 tsp. pepper
2 tsp. salt
Preheat oven to 350 degrees. Place onion in an oven proof saute pan with 1 teaspoon olive oil and sweat onion on stove until translucent. Add quinoa and toast until grain released a nutty aroma. Add stock, bay leaf, pepper and salt and bring to a boil. Place in oven and cook 18-20 minutes or until liquid is absorbed. Remove from oven and spread grain on baking sheet to cool. Meanwhile, lightly saute the vegetables, minus arugula, until tender crisp. Let cool. When cool mix diced vegetables, quinoa, arugula and balsamic syrup. Garnish with scallion oil.
To make balsamic syrup: In a saucepan, reduce 3 cups of balsamic vinegar until thick and like a syrup.
To make scallion oil: In a blender, blend together 1 cup of olive oil and 2 bunches of scallions until smooth.
Recipe: John Hitchcock
Saturday, July 25, 2009
10 ears corn, shaved
2 red bell peppers, chopped
3 jalapenos, chopped
1 bunch green onions, chopped, tops only
1 basket cherry tomatoes, halved
1 c. black beans, cooked
2 T. extra virgin olive oil
4 limes, juiced
Heat olive oil in a large saute pan. Add the vegetables and lightly saute. Add beans and juice of 4 limes. Serve over a bed of arugula or baby lettuces.
Recipe: John Hitchcock
Thursday, May 21, 2009
The book if full of wonderful ideas including 5 easy steps that protect family well-being, weekly menus and tear-out shopping lists, family favorite recipes and kitchen secrets, what to cook with what you have on the shelf, and "Helping Hands" hints for including children in family meal preparation.
Rima and Claudia are both Stockton residents, and well known in the culinary field.
E-mail us at firstname.lastname@example.org if interested in ordering.
We are excited to have acquired a new line at Beyond Pots and Pans. The Hip Hostess, their fun, bright and bold patterns will keep you hip in the kitchen. Also available child aprons to match.
Friday, May 8, 2009
Friday, April 24, 2009
recipe courtesy of: John Hitchcock
1 whole chicken roasted, cooled and shredded
1 package corn tortillas
3 ripe avocados
1 jalapeno, minced
1 red bell pepper, minced
1/2 bunch cilantro
1 bunch scallions
juice of 3 limes
1/2 red onion, minced
2 bunches of cilantro
1 cup sour cream
juice of 1 lime
water as needed
1 cup white onion, small dice
1 pasilla, small dice
1 jalapeno, minced
2 Tablespoons minced garlic
1/4 cup molasses
1/8 cup soy sauce
3 ounces brown sugar
4 Tablespoons dijon mustard
1 teaspoon tabasco
2 Tablespoons worcestershire sauce
1/2 can chipotle
3 Tablespoons red wine vinegar
1 cup water
2 bottles Heinz Chili Sauce
or cheese cloth. Chill and refrigerate. Toss chicken with BBQ sauce. Place a mound of chicken on top of a corn tortilla that has been fried (or use prepared tostada shell). Top with avocado salad and cilantro sour cream. Garnish with cilantro and lime.
Wednesday, April 8, 2009
Eggs... they aren't just for breakfast. With people finding themselves short on time in the mornings, many family's are making breakfast for dinner.
This Month's First Monday event featured eggs. There is hardly a food more versatile, ubiquitous, and affordable than the egg.
Chef John Hitchcock demonstrates how to poach eggs.
Chef John Hitchcock taking questions.
Makes 2 cups
1/2 tsp. cracked peppercorns
1/4 cup white wine or cider vinegar
1/4 cup water, or as needed
4 large eggs, fresh or pasteurized
1 1/2 cups melted or clarified butter
2 tsp. lemon juice, or as needed
2 tsp. salt, or as needed
Tabasco as needed
Combine the peppercorns and vinegar in a small pan and reduce over medium heat until nearly dry, about 5 minutes. Add the water to the vinegar reduction. Strain this liquid into a stainless steel bowl.
Add the egg yolks to the vinegar reduction and set the bowl over a pot of simmering water. Whisking constantly, cook the egg yolk/vinegar mixture until the yolks triple in volume and fall in ribbons from the whisk. Remove the bowl from the simmering water and place it on a clean kitchen towel to keep the bowl from slipping.
Gradually ladle the warm butter into the egg mixture, whisking constantly. If the sauce becomes too thick and the butter is not blending in easily, add a little water to thin the egg mixture enough to whisk in the remaining butter. Season the hollandaise with lemon juice, salt, pepper, and cayenne if desired. Serve immediately or keep the sauce warm over a bowl in simmering water.
This recipe is from the Culinary Institute of America's Breakfast and Brunches cookbook, which is available for purchase at bookstores nationwide.
Wednesday, March 25, 2009
image: courtesy George Geary
Sweet Roll Base
1/2 cup warm water
2 pkgs. RapidRise yeast
2 Tbsp. granulated sugar
1 (3 1/2- oz.) pkg. instant vanilla pudding
(I use Jello brand, make sure it's regular not sugar free)
2 cups milk
1/2 cup unsalted butter, melted
2 lrg. eggs, beaten
1 tsp. salt
8 cups all-purpose flour
Oven: 375 degrees. Use a 9x16-inch baking pan. In a small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. In a large bowl, mix the pudding and milk, just to incorporate. Do not over mix. To this add melted butter, eggs and salt. Mix well. Then add the above yeast mixture. In a mixing bowl with the paddle attachment, place the wet mixture into the bottom of the bowl, then place the flour on top. Blend at a low speed. Mix until the dough is cleaning the sides of the bowl. Knead for about 2 minutes. Place in a very large greased bowl. Cover and let rise in a warm place for about 40 minutes. Punch down. Place into the desired shape. Yield: 3 dozen rolls.
Jumbo Cinnamon Rolls
1 recipe Sweet Roll Base
1/2 cup unsalted butter, melted
1 1/2 cups brown sugar
2 Tbsp. ground cinnamon
1 tsp. fresh ground nutmeg
Roll the Sweet Roll Base out on a board to about 36x18 inches. Brush with the melted butter, sprinkle with the sugar, cinnamon and nutmeg. Leaving about 1 inch at the base not covered with anything else but the butter. Start rolling the dough up from the left side, then the right, then the center. Cut the dough every inch so you will have about 36 rolls. Place into a parchment lined jelly-roll pan. Bake at 375 degrees for 18-22 minutes. Ice with Cream Cheese Icing. Yield: 36 rolls.
Cream Cheese Frosting
1 (8-oz.) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
1 tsp. pure vanilla extract
3 cups powdered sugar
2 Tbsp. milk
In a mixing bowl, combine all ingredients and mix until smooth. Spread on very warm rolls.
Copyright: Robert Rose Publisher 2007
Second image: Martha Stewart
Tuesday, March 24, 2009
Barefoot Contessa's new French Citrus Home Keeping line has arrived! Ina's all-natural hand and home care products have the soothing subtle fragrance of lemon, lime and sweet orange.
It's time to think about your Easter Sunday brunch. We just received a new shipment of Ina's pantry items..."How easy is that?"
And don't forget to pick up Ina's new cookbook full of fabulous recipes.
Monday, March 9, 2009
Corned Beef Cabbage and Vegetables
1 corned beef brisket, about 21/2 to 3 pounds, trimmed of excess fat and rinsed
4 cups water
1 medium onion, peeled, halved and stuck with 4 whole cloves
2 ribs celery, cut into thirds
1/2 teaspoon whole black peppercorns
2 bay leaves
1 medium head green cabbage, cut into 6 wedges and partially cored (leave enough to retain shape)
6 small red potatoes
6 medium carrots, peeled and cut into thirds
- Place brisket in a 5-quart or larger pressure cooker. Add water and bring to a boil over high heat. Skim foam from surface.
- Add onion, celery, parsley, peppercorns and bay leaves.
- Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 1 hour.
- Remove from heat and use Cold Water Release Method. Remove brisket and vegetables.
- Add cabbage, potatoes and carrots to broth. Do not fill over 2/3 full. If necessary, remove some broth.
- Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 5 to 7 minutes.
- Remove from heat and use Cold Water Release Method.
- Cut brisket across the grain into thin slices and arrange down the center of a warm platter. Using a slotted spoon, remove vegetables from pressure cooker and place around corned beef. Spoon a few tablespoons of broth over the corned beef.
- Serve with horseradish or mustard sauce.
- This simply prepared meal would take over 3 hours without the use of a pressure cooker.
Tuesday, March 3, 2009
The demo included Split Pea Soup, Risotto, and Pork Carnitas . All of the recipes were delicious, fast, and economical.
Monday, February 23, 2009
In anticipation of our First Monday demo in March the staff wanted to share one of our favorite pressure cooker recipes courtesy of Kuhn Rikon. If you are in the area, March 2, 2009, join us from 4:00 to 7:00 pm. We will be featuring wonderful spring recipes using the pressure cooker.
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 cup arborio rice
1 cup chopped fresh mushrooms, OR 1/4 cup dried porcini mushrooms, chopped and soaked to rehydrate
1/4 cup dry white wine
1/4 cup dried tomatoes, chopped and soaked to rehydrate
2 cups chicken or vegetable broth
Fresh herbs - rosemary, basil or thyme to taste
1/4 cup grated Parmesan cheese
- In a 2-quart Pressure Frypan or larger pressure cooker, heat olive oil over medium high heat. Add onion and sauté until translucent.
- Add rice, stirring often, until lightly golden.
- Add mushrooms, stir to mix.
- Add wine, stir to mix. Add tomatoes and broth. Increase heat to high.
- Stir in fresh herb of choice. Continue to stir until mixture comes to a boil.
- Close lid and bring pressure to first red ring over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 7 minutes.
- Remove from heat and use Cold Water Release Method.
- Stir in Parmesan cheese.
- If you double this recipe, only increase the broth to 3 1/2 cups.
- To get a rich, creamy taste, add butter or cream to embellish the recipe.
Monday, February 9, 2009
Thursday, February 5, 2009
The contenders were 7qt. Cuisinart, 6qt. Kitchen Aid, and the 7qt. Viking.
Features we liked about the Cuisinart: The timer, quiet motor, deep bowl and soft start.
Features we liked about the Kitchen Aid: Variety of color choice, made in the U.S.A., more optional attachments then any other mixer.
Features we liked about the Viking: Power, stainless steel beater, whisk and dough hook. Wheels for easy movement, deep bowl, low profile for easy storage, large control knob and all metal construction.
AND THE WINNER IS.....
Sunday, February 1, 2009
Roasted Butternut Squash Soup
Friday, January 30, 2009
This month we are featuring a Bridal Registry Reception and a Mixer War competition.
We are asking all of our former bridal registrants to attend and give us feedback on their experience, and receive a $25.00 gift card, and special gift. Refer a bridal couple to BPP and receive a $25.00 gift card when they register.
WHICH MIXER WILL REIGN SUPREME?
We will test drive the Kitchen Aid, Viking, and Cuisinart stand mixers.
We would love for you to participate in our poll, and leave any feedback that you have.
Thursday, January 29, 2009
We were thrilled to find out that the Barefoot Contessa would be at the San Francisco Fancy Food Show promoting her new products from Stonewall Kitchen.
We are also excited about her new line of home keeping products, french citrus, available soon.
Lorraine was able to have a nice chat with Ina, and have a few of our cookbooks signed.