This just in… Want to learn to make Paella?
Through the miracle of changing schedules and cancellations, we have FOUR SPOTS open in Chef Danika’s Mediterranean Summer class on Tuesday morning! This is the second class of the two-part series, but you don’t need to have taken the first part to enjoy this opportunity to learn to make her famous PAELLA ROYALE! She’ll also be making Spanish Gazpacho with Croutons and Avocado, and for dessert, an Almond Panna Cotta with Lemon crust. Can I get a “Yum”? The cost is just $45 per person for this class, and it runs from 10-12 on this Tuesday morning. Believe me, after this meal you’ll be begging her to come home with you and be your own private cook. It’s that good. So what are you waiting for? Call 266-5666 to get your spot.
Add some FASHION to your table
They’re quirky, they’re curvy, they’re fashionable- come check out the new line of William Bounds PepArt salt and pepper grinders! With their bright colors combined with natural wood grains, they’re sure to add a dollop of boldness and fun to your kitchen or table. I’ve been using mine for a few months now, and they never fail to get compliments.
Whether you like funky fun, or traditional styling, William Bounds makes high-quality mills in a variety of different looks. What makes William Bounds mills so unique is their milling mechanism that lets you crush rather than grind the peppercorns, meaning that there is there is no metal-to-metal contact- which prolongs the life of the mill.
Give one a try- it’s guaranteed to liven things up! (And I really hate to mention this… but the holidays are coming and these make a GREAT gift! )
Get your Entry Forms in for the SALSA CONTEST!
Have you been working on your Salsa recipe? Time’s getting close for our 2nd Annual Salsa Contest, to be held on Sunday, Sept. 19th as part of our Foodiepalooza Anniversary celebration! The Grand Prize winner will be going home with the very newest model of the incredible VITAMIX Blender, valued at $600! For more information and registration forms, go to www.faradayskitchenstore.com and click on the Salsa Contest badge.
Don’t make salsa? That’s okay- join us that afternoon for the public tasting to help us choose the “People’s Choice” winner! There really is something for everyone at this event!
It’s not too late to enjoy a MEDITERRANEAN SUMMER!
Chef Danika Boyle has returned triumphant from her last trip to France, and she’s doing a great series of classes for us!
On Tuesday, August 31st and September 7th, she’ll be doing a two-part series of Mediterranean Summer dishes. You’ll learn to make- and enjoy eating- such delights as Garlic Mustard Shrimp and Scallops with Spanish Chorizo, Chickpea and Basil Couscous; Almond Panna Cotta with Lemon Crust; and the grand finale, her Paella “Royale”- with chicken, chorizo, shrimp and squid. It’s fabulous- just wait until you try it and see how easily you can make it yourself!
We still have space available in the AM session, which runs from 10 am to 12 noon on both days. Interested? Give us a call at 266-5666 to register. The cost is just $89 per person for the two weeks. You can also visit our website at www.faradayskitchenstore.com and click on the Cooking Classes tab for more info, including full menus.
Cobbling together a great dessert!
Mmm... this picture is making you hungry, isn't it.
I got this recipe recently from Cooking Light magazine, and it is AWESOME. Give it a try… what’s great is that you can sub out other fruits if you don’t have the ones specified. I used raspberries instead of blueberries once and it was just as good.
Blueberry-Peach Cobbler
Use peaches that aren’t super-ripe for this recipe so they’ll hold their shape when cooked. The baking dish will be brimming with fruit and topping, so it’s a good idea to place it on a foil-lined baking sheet before putting it in the oven. (Sharon’s note: Yeah. Listen to this tip. I didn’t. What a mess.)
Yield: 12 servings (serving size: about 3/4 cup)
Ingredients
5 pounds peaches, peeled, pitted, and sliced
2 tablespoons fresh lemon juice
1 cup granulated sugar, divided
3/8 teaspoon salt, divided
6.75 ounces (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided
Cooking spray
1 teaspoon baking powder
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups fresh blueberries
2 tablespoons turbinado sugar
Preparation
1. Preheat oven to 375°.
2. Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
3. Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.
4. Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.
Serve with ice cream or whipped cream if you really want to be decadent.
Roses are Red, Le Creuset is Purple…
…sugar is sweet, and so is Maple Surple.
And nothing’s sweeter than a touch of purple, or as Le Creuset calls it, “Cassis”, in the kitchen! It’s a beautiful cool shade, reminiscent of eggplants. Mix and match it with your other colors, or just use one as an accent piece on a shelf. But it’s not just glamour here… Nothing cooks like Le Creuset cast iron dutch ovens! Whether you’re making a soup or stew, or braising some short ribs in the oven, this is just what you should be using.
We’ve gotten several different pieces in this new color in stock, as well as a healthy restocking of all of our other colors! Come on in and take a look. Le Creuset makes a great gift for someone special- or yourself!
“Headin’ down to little old El Paso” MARGARITA MIX!
Mmmm....Happy Hour!
Ahhhh Steve Miller music and a margarita……a perfect summer combo! It’s back in stock and chances are it won’t be for long…..it’s our all-natural margarita mix ($9.99) from The El Paso Chile Company! Made with meyer lemons, key limes, and pure cane sugar (not corn syrup) this rita mix is the best! We even have some customers use this mix for Key Lime Pie recipes and something called a Margarita Cake! We haven’t tried either of these, but here at Faraday’s we are always willing to taste-test for you! This mix works the best for margaritas on the rocks and is awesome as a “Texas Martini.” We even have the Armadillo Eggs (jalapeno-stuffed olives $6.99) for the garnish! Pour your favorite rita-style concoction into our unbreakable drinkware and you’re ready for the pool, patio, party, etc. We have stainless steel, acrylic, and polycarbonate drinkware…all durable and safe for everyone to use.
Dessert Tasting THIS SATURDAY August 7th!
Stacey Rider is a finalist in Ghirardelli’s contest to create a new chocolate flavor. Her creation, which has been re-named “Spicy Pecan”, is on Ghirardelli’s contest Website , www.newintensedark.com and waiting for your votes! The flavor with the most votes will be produced starting in the fall. Let’s all vote for Stacey and see a locally-inspired flavor sold across the country!
Stacey has also created a dessert based on her chocolate flavor, and will be here THIS Saturday from 10-2 to demonstrate that dessert and provide samples for tasting. She’s looking for a great name to go with her great dessert- so come on in and try it, and give her your suggestions!
Take this for a spin… Waring Blenders Just Reduced!
One of our favorite bar blenders has just had a PRICE REDUCTION- formerly $129.95, these blenders are now a frosty and delicious $99.95!
The Waring Pro Bar Blender is terrific for making frozen drinks. In fact, you’ll often see them being used in professional settings, because the all-metal gears in the motor really stand up to ice and fruit.
It’s only August- so there’s still plenty of time to sit outside with a margarita and enjoy the summer. And now you’ll have an extra $30 for tequila!
Just let us know when, and we’ll be right over. We’ll even bring the chips.
Red-y, Set, Go Viking!
So Sexy Red Hand Blender!
Hot stuff keeps coming into Faraday’s!
Viking Professional Kitchen Electrics have just released some of their most popular tools in Sexy Red! The Viking Hand Blender ($120) has a 300-watt motor, whisk attachment and FREE mini-chopper attachment ($30 value). All of the power of a drink blender with the convenience of being able to use it right on the stove, in the bowl, or glass! With the whisk you can whip eggs, cream, and more….with the chopper; instant salsa, pesto, spice rubs, etc! All this and now in Sexy Red! (also still available in Suave Stainless Steel)
Super Sexy Red Hand Mixer!
But wait there’s more…. We also have the new Viking Hand Mixer ($99.95) with 9 speeds, 250 watts, and 2 styles of beaters also now available in Sexy Red, Suave Stainless, or Beautiful Black! We also have the Viking Toasters and Stand Mixers in the same beautiful, yet classic color palette. If you aren’t familiar with the Viking Professional Electrics and Cookware, please stop in to see and feel the difference of “investment tools” that will give you every penny and more out of what you have spent. They are designed and built to stand the test of a true kitchen.
Strong 'n Sexy Red Stand Mixer!
- Chef Sara Moulton with Faradays Team
- Chef Tre Wilcox and Tony Curtis-Wellings
- Executive Chef Jeffrey Blank entertains crowd at Faraday's
- Chef Dzintra Dzenis, Sharon O'Quinn and Blakely Talbott
- 2009 Baking Contest Winner Katy Franceschini
- 2009 Grand Prize Salsa Contest Winner - Brent Kirby
