Quinoa Salad with Arugula, Balsamic Syrup & Scallion Oil

1 c. quinoa, rinsed and drained
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
Balsamic Syrup
scallion oil

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

Cooking Class With Helen Chen

For Details Click Here

Summer Corn & Tomato Salad

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

Cooking Dinner

We are excited to have available for purchase Rima Barkett and Claudia Pruett's first cookbook, Cooking Dinner-Simple Italian Family Recipes Everyone Can Make.
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 info@beyondpotsandpans.com if interested in ordering.

Got Aprons?

Whether you need a gift, or just want to treat yourself, aprons are always fun!
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.

These two cute figure friendly aprons are from Kitsch'n Glam. They offer reversible aprons, and their full sized apron has pockets... how cute is that?

The always popular Jessie Steele.

The Hip Hostess half apron just in time for cherry season.

This darling Woof & Poof apron is perfect for the cupcake fan. Also available for children.

Barefoot Contessa For Mom

Purchase three Barefoot Contessa Pantry items and receive a free tote bag.

Make sure to sign up for our news letter for more in store specials and recipes.

Bbq Chicken Tostados with Avocado Salad and Cilantro Sour Cream

This is another popular recipe courtesy of John Hitchcock, just in time for your Cinco de Mayo celebration. It's just one of the many wonderful recipes that can be found in our Beyond Pots and Pans cookbook, Extraordinary Cuisine.

BBQ Chicken Tostados with Avocado Salad and Cilantro Sour Cream
recipe courtesy of: John Hitchcock

1 whole chicken roasted, cooled and shredded
1 package corn tortillas

Avocado Salad
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

Place all ingredients in bowl and mix.

Cilantro Sour Cream
2 bunches of cilantro
1 cup sour cream
juice of 1 lime
water as needed

Place lime juice in blender with cilantro. Turn on blender and slowly add water. The goal is to achieve a thick paste.

BBQ Sauce
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
salt
2 Tablespoons worcestershire sauce
1/2 can chipotle
3 Tablespoons red wine vinegar
1 cup water
2 bottles Heinz Chili Sauce

Sweat onions, garlic and peppers in oil until soft. Add everything but chili sauce and bring to a boil. Reduce for 5 minutes. Add chili sauce and return to a boil. Turn off. Strain through a sieve
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.

First Monday Eggs

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.

John loves our RSVP egg poacher available in single, four and six cup units.

Chef John Hitchcock taking questions.

Chef John Hitchcock removing the poached egg from the cup.

The finished product

Eggs Benedict

Hollandaise Sauce
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.

Chef John Hitchcock flipping an omelette. John suggested practicing with a piece of toasted bread. Pretty soon you will flip like a pro!

Blanched asparagus and sauteed mushrooms, with plenty of jack cheese.
You can be creative with your own combination of fillings and cheeses.

Jumbo Cinnamon Rolls

This is George Geary,(notice the Viking stand mixer?) one of our favorite chefs-teachers. He taught many wonderful classes in the past at BPP. This recipe is courtesy of George, and one of the fabulous recipes included in our cookbook, Extraordinary Cuisine. It is available for $15.00 or e-mail us. Shipping charges extra. info@beyondpotsandpans.com







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

Barefoot Contessa

image: courtesy Stonewall Kitchen

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.

image: courtesy Stonewall Kitchen

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?"

image: courtesy Barefoot Contessa

And don't forget to pick up Ina's new cookbook full of fabulous recipes.

Corned Beef Cabbage and Vegetables

In anticipation of St. Patrick's Day, here is another wonderful recipe courtesy of Kuhn Rikon.

Corned Beef Cabbage and Vegetables

Ingredients:

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

4 sprigs parsley
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

Directions:

1. Place brisket in a 5-quart or larger pressure cooker. Add water and bring to a boil over high heat. Skim foam from surface.
2. Add onion, celery, parsley, peppercorns and bay leaves.
3. 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.
4. Remove from heat and use Cold Water Release Method. Remove brisket and vegetables.
5. Add cabbage, potatoes and carrots to broth. Do not fill over 2/3 full. If necessary, remove some broth.
6. 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.
7. Remove from heat and use Cold Water Release Method.
8. 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.
9. Serve with horseradish or mustard sauce.

Notes:

• This simply prepared meal would take over 3 hours without the use of a pressure cooker.

image: martha stewart

First Monday Pressure Cooking Demo

We had a wonderful turnout Monday night. Most customers went home with a new pressure cooker and saved 20 % !
The demo included Split Pea Soup, Risotto, and Pork Carnitas . All of the recipes were delicious, fast, and economical.

Pictured is John Adams, manufacturer's representative from WMF USA demonstrating the 6.5 qt pressure cooker from WMF.

Also demonstrated were pressure cookers from Kuhn Rikon, and Fissler.