Faraday's Kitchen Store

Add some SPICE to your life with our Indian Class on Feb. 15th!

I love Indian food, and every now and then, I  get a real craving for it.  Unfortunately it always comes at a bad time… like 11:00 at night, or on a day when my car’s in the shop.  But if I knew how to make my own delicious Indian Curry, satisfying my hankering would be simple!   On Wednesday, February 15th from 6pm to 8pm, Chef Birjis Rashed will help all of us who have had this problem  by presenting a Culinary Tour of India Cooking Class!  You’ll enjoy a menu that includes:  “Gobi 65” Spicy Cauliflower Fritters; Goat Kadhai Curry; Palak Paneer (Spiced Spinach and Cheese); Naan (Indian Flatbread); and for dessert, a cool and refreshing Mango Lassi. The price for this class is $45, and it’s sure to be a good one!   For more information, visit our website- or to reserve your spot, call 266-5666 TODAY!

February 2, 2012 | Leave a Comment | Categories: Sharon

With Valentines in the air, make a Sweet Treat this Weekend!

This is an awesome recipe I made recently.  The combination of sweet and salty is unbeatable!   Give it a try and let me know what you think!

Salted Caramels

If you are looking for a quick and easy treat, consider making these salted caramels. Your family will love them- and theyalso make a terrific hostess gift.  They’re inexpensive to make and super easy. Just make sure to use your candy thermometer so that they don’t overcook.

• 2 cups heavy cream
• 1 cup sugar
• 1 cup brown sugar
• 1/2 cup corn syrup
• 1/2 cup butter (1 stick) cut into 1 tbsp pieces
• 1/4 tsp table salt
• 1/2 tsp vanilla
• coarse sea salt- Fleur de Sel is perfect

Prepare an 8×8 pan with parchment paper. Be sure to cover all sides so it will just pop right out and not stick.

Combine the first 7 ingredients (heavy cream through table salt) in a large pot.
Insert a candy thermometer into the mixture. Turn heat to medium high and bring to a boil, stirring frequently to ensure sugar crystals dissolve completely.  Once mixture reaches a boil, turn heat down to medium and do not stir any further. Cook mixture until it reaches 245 degrees F.  Monitor your temperature closely, especially towards the end of cooking as the temp will rise pretty fast. 

Once the mixture reaches 245 degrees F, remove the pot from heat, gently stir in the vanilla and then pour mixture into your prepared baking dish.  Cool at room temperature for 3 hours or until set. Be sure and let it set the entire time.

Cut into small 1″ pieces.  Sprinkle tops of caramels lightly with sea salt.  Gently press salt into the tops of the caramels.  Place candies into individual paper cups or wrap in small pieces of wax paper. 

Enjoy!

February 1, 2012 | Leave a Comment | Categories: Sharon

Just in time for Valentine’s Day… $10 Creme Brulee Workshop on Saturday, Feb. 11th

What’s better for Valentine’s Day than Chocolate and Roses?  Join us on Saturday, February 11th as Chef Jerry Pizzitola teaches the finer points of creating this delicious and surprisingly simple treat!  You’ll learn to make Chocolate Crème Brulee with Fresh Raspberries and Rosehip-infused Vanilla Bean Crème Brulee, and you’ll get to sample each dish.  Chef Jerry will discuss different flavor combinations, and he’ll teach you the finer points of using your blowtorch.  We will offer sessions of this workshop at 9:30, 11 and 12:30, and the price for this workshop is just $10 per person. 

Be sure to call 266-5666 and reserve your spot TODAY, because this one is sure to sell out!

January 31, 2012 | Leave a Comment | Categories: Sharon

Big Winter SALE ends THIS Sunday. Just added 20% OFF VIKING ELECTRICS!

That’s right!  Save 20% on all Viking Electric Appliances RIGHT NOW!  Save $20 on a Viking Hand Mixer… Save up to $40 on Viking Toasters… and a whopping $60 savings on a Coffeemaker!  And how’s this for a deal?  Viking 7 qt. Stand Mixers are at a special offer price of $475- and now you can save an additional $95 for a total savings of $160 over regular retail price!  I have been using the Viking Stand Mixer for years and it is simply AWESOME. 

Don’t miss your opportunity to get these great electric appliances at a great price… our sale is limited strictly to the supply we have on hand!

Just 4 days remaining on our Biggest SALE ever! Make sure to stop by THIS weekend and take advantage of 100’s of items marked down 20% to 40% OFF!

January 26, 2012 | Leave a Comment | Categories: Sharon

We’re so excited that Chef Jerry Pizzitola is returning… that we’re doing his WELCOME HOME Class TWICE!

We’ve added a second session of this very popular class!  Now you can join us Thursday, Feb. 9th  from 6pm to 8 pm  for Chef Jerry Pizzitola’s WELCOME HOME Extravaganza! We are excited to welcome back one our very favorite chefs. Chef Jerry is back from his sojourn in Houston with a menu that includes: Snapper Pontchartrain with Rice Pilaf; Grilled Broccolini; Frozen Iceberg Salad with Creamy Parmesan Dressing; Fried Softshell Crab with spicy Remoulade; and for dessert, Drea’s Poundcake Bites with Chicory and a shot of Bailey’s Irish Cream.  Yes, we’re making him cook for his own ”Welcome Home”, but this is what he loves to do!   The cost for this class is $55 per person.   To register, call 266-5666 TODAY!

January 25, 2012 | Comments (2) | Categories: Sharon

BIG, BIG SALE- Check out our 40% off SALE AREA!

So with our HUGE SALE going on right now, what can you get for 40% off?

Nonstick Roasters in a variety of sizes, Anolon Grill Pans, and all our remaining stock of the Livestrong Collection by Chantal- including mugs, teapots, water bottles and snack trays!  A variety of Holiday merchandise- stock up now and you’ll have it for next Christmas!  The Taylor Digital Measuring Cup Scale!    Cappuccino cups, latte mugs and espresso cups!  Assorted pieces of cookware by All-Clad, Joyce Chen, Chantal, and more! Rachael Ray Cookbooks!  A Chef’s Choice Electric Knife Sharpener!  In addition to these, we have discontinued items and floor samples from practically every area of the store, all on sale for 40% off the regular price!

Now’s your chance to get those things you wanted for Christmas but didn’t get- or get your own head start on next year’s shopping!  Hurry in for the best selection, as supplies are limited!   Sale runs through Sunday, January 29th.

January 19, 2012 | Comments Off | Categories: Sharon

Jazz up your Game Day menu with our Super Bowl Snacks Cooking Class!

Join Chef Katy Parker on Saturday, February 4th from 11am to 1pm as she shows you that you don’t have to settle for chips and dip!  Her Game Day Menu includes:  Bad-Ass Buffalo Wings, Grilled Drunken Oysters with Chili-Lime Butter and a splash of Tequila; Warm Spinach Artichoke Dip with Grilled Bread; Bacon- Broccoli Salad; and Homemade Ice Cream Sandwiches.  Make YOUR house the best bar and grill in town for the Superbowl on the 5th!  $45 per person includes lunch.  Call 266-5666 TODAY to reserve your spot!

January 17, 2012 | Comments (2) | Categories: Sharon

Want Great Pizza? Make it yourself- with our $10 PIZZA WORKSHOP!

On Saturday, Jan. 28th, you can learn to make AMAZING Homemade Pizza!  Chef Katy Parker will teach you her recipe for foolproof crust, then prepare a basic Pizza Margherita, and a Sausage, Caramelized Onion, Roasted Red Pepper and Goat Cheese version that will knock your socks off.
She’ll teach you to combine unexpected ingredients to make delicious pizzas exactly the way you like them.  Participants will recieve a sample of each pie.  The cost for this 1-hour workshop is just $10 per person, and we will offer sessions at 9:30, 11:00 and 12:30.   To register, call us at 266-5666.  Call TODAY as spaces are limited!

January 17, 2012 | Comments (2) | Categories: Sharon

A Cast Iron pot, A Chicken, and Someone you love to share it with… what else do you need?

Now that our Cast Iron Enameled cookware is an amazing 25% off, you might be wondering WHAT you can cook in these gorgeous pots.  Here’s a delicious French dish that may seem complicated, but is actually deceptively simple.  It takes advantage of long, slow cooking to pull the maximum flavor from the ingredients. 

Coq au Vin
Serves: 6 to 8

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 cups chopped bacon
• 1 medium onion, chopped
• two 4 1/2-pound chickens, each cut into 8 pieces
• 5 tablespoons brandy
• A few sprigs of fresh thyme, rosemary and parsley
• 2 bay leaves
• 3 garlic cloves, crushed
• 1 tablespoon tomato paste
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• 1 bottle full-bodied, dry red wine
• 2 tablespoons chopped fresh flat-leaf parsley, to garnish

For the glazed shallots and mushrooms:

• 1 tablespoon butter
• 2 tablespoons olive oil
• 12 ounces shallots
• 12 ounces button mushrooms, cleaned

For the burre manié:

• 2 tablespoons butter, softened
• 2 tablespoons all-purpose flour

Directions:

Heat the oil in the French Oven over medium heat on the stovetop. Add the bacon and onion and cook, stirring, until both are softened and then remove, draining well.

Fry the chicken in batches until all the pieces are evenly browned, then return them all to the pan with the bacon and onion. Remove the French Oven from the heat and add the brandy. Carefully ignite, standing well back until the flames subside, then return the pan to the heat.

Preheat the oven to 275°. Tie all the herbs into a bundle with fine string and add this to the French Oven with the garlic, tomato paste, lemon juice, sugar and red wine. Cover with the lid and cook in the oven for 2 to 2 1/2 hours until the chicken is very tender.

Glazed shallots and mushrooms: About 30 minutes before the chicken finishes cooking, melt the butter and oil in a large skillet over medium heat. Add the shallots and fry for 10 to 15 minutes until they are golden brown and soft; transfer to a plate. Add the mushrooms to the pan and toss so they are just cooked and colored.

Buerre manié: Blend the butter and flour together in a small bowl. Remove a few pieces of the cooked chicken from the French Oven to make room to stir in the beurre manié. Add this in small amounts, stirring after each addition so that the sauce remains smooth.

When all the beurre manié has been incorporated, return the chicken together with the shallots and mushrooms. Simmer for 2 to 3 minutes. Sprinkle the top generously with the parsley and serve from the French Oven.

Notes:

If a lower fat content is a requirement, remove the chicken skin before cooking and thicken the cooking liquid with 2 teaspoons blended cornstarch instead of the beurre manié.

January 12, 2012 | Comments Off | Categories: Sharon

Looking to add a 2nd session of GUMBO CLASS NEXT Thursday!

 Chef Katy Parker’s January 18th and 19th ”All Gumbo, All the Time” class sold out so quickly that we know some of you who wanted to sign up weren’t able to!   We added a second session but now have added a 3rd of this class on Friday, January 20th, but need to make sure we have 8 people available to take the class that night. 

If you’d like to sign up for Chef Katy’s 3rd Gumbo cooking class on Friday, Jan. 20th from 6pm – 8pm, (and believe me, that Louisiana girl’s  Gumbo is FABULOUS), call us at 266-5666 and press 3 to speak with any associate.  If we get enough people, we will add the class.

Just as a reminder, class will run from 6 to 8 pm.  Chef Katy will teach you to make not one, but TWO great gumbos! First a delicious Chicken and Andouille Sausage Gumbo, then a traditional Creole Seafood Gumbo- with a surprise twist!  You will also learn everything you need to know about how to make the perfect roux. The price for this class is $45.  Don’t miss out!  You’ll have your gumbo skills perfected for Mardi Gras!

January 11, 2012 | Comments Off | Categories: Sharon