Get on the Veggie Pasta bandwagon with Microplane’s Spiral Cutter!

Spiral Cutter Microplane Get on the Veggie Pasta bandwagon with Microplane’s Spiral Cutter!You must have noticed lately that there’s a relatively new trend of turning vegetables such as carrots or zucchini into long, thin pasta-like “noodles”.  It’s a great, low-carb way of treating yourself to a dish that makes you feel like you’re eating pasta, but with far fewer calories.

There are many ways to create those noodle-like strands, but one of the easiest and least expensive is with the all new Microplane Spiral Cutter.  It features two slicing sections- one for thinner items like carrots, and a larger one for things like cucumbers or zucchini.  When you’re done, the noodles are perfect for creating a restaurant-style dishes like stir-fry, casseroles, or gluten-free inspired dishes!  Conveniently top rack dishwasher safe to accommodate a busy lifestyle.

At just $19.99, it’s an easy way to try this tasty trend.

It may be October, but we’re in FULL BLOOM with new Charles Viancin Silicone Lids!

 

Don’t you love a good splash of color in your kitchen? We’ve gotten in a full new assortment of our Charles Viancin silicone lids, with new designs like Butterflies and Grape Leaves!

From bottle stoppers, to cup covers, to lids,  ranging from small to large enough to cover your big frying pan or mixing bowl, you’re going to love how well these lids seal and protect the contents of whatever vessel you put them on. They’re heat-proof, so you can use them as a splatter guard or on a hot drink without worrying about them melting.

These lids make the perfect little hostess gift- they’re colorful, clever and sure to be used frequently.

Prices start at just $6.99 (and the bottle stoppers are less than $2!).

BUTTERFLY LID ambiance10 It may be October, but were in FULL BLOOM with new Charles Viancin Silicone Lids!

 

 

Learn HANDS-ON how to make Fresh Pasta at Home! Cooking Class on Wednesday, Nov. 12!

Fresh pasta really is the BEST, and the best way to learn is to do it yourself. In this fun HANDS-ON class, which will run from 6 pm to 8 pm on Wednesday, November 12th, Chef Katy Parker will teach you to make a basic pasta dough using a traditional pasta machine, and then the class will split into groups to make different pastas and sauces. At the end, you’ll get to enjoy a delicious family-style pasta feast!

Dishes to be made include: Spaghetti with Puttanesca Sauce, Linguini with Grilled Chicken and Alfredo Sauce, and Butternut Squash and Walnut Ravioli with Brown Butter Sauce.  All recipes will be provided.

To reserve your seat in this class, call us at 512-266-5666.  The cost is $49 per person, and class is limited to just 12 people.

Hands On Pasta Learn HANDS ON how to make Fresh Pasta at Home!  Cooking Class on Wednesday, Nov. 12!

Learn how EASY it can be to make Coffee-Shop-style drinks at home! FREE Barista class on 11/8!

iStock Cappuccino Biscotti Learn how EASY it can be to make Coffee Shop style drinks at home!  FREE Barista class on 11/8!We all have that favorite coffee shop we like to go to, and that one particular drink we love to order there.  Wouldn’t it be nice if you could make that fancy drink yourself at home, saving money and time?  It’s possible, you know!

Sign up TODAY for one of three FREE Barista Workshops we’re offering on Saturday, November 8th as part of our 2nd Annual Jura Coffeefest!  Classes will be led by Jessica Gardner, Barista-Trainer for Third Coast Coffee, and will be offered at 10 am, 12 pm and 2 pm.

The class will provide you with the knowledge and skills it takes to consistently prepare the perfect espresso-based drink, even if you have never touched an espresso machine before. In addition to the expert grind, tamp, and shot of espresso, you will learn about the history of coffee, the seed to cup process, various roasting methods, milk steaming procedures, and maintenance and cleaning of the espresso machine to ensure you will make your morning lattes like the pros for years to come.  In addition to all that you’ll learn from Jessica, a representative from Jura will be on hand to show you the difference between using a manual espresso maker, and using an Automatic Coffee Center to do the work for you.

Once you understand the ease and the cost savings, you’ll wonder why you didn’t do this years ago!

There is NO CHARGE for this 90-minute class, but what you learn will save you hundreds of dollars a year.  Call 512-266-5666 to reserve your seat in the session of your choice TODAY!

Faraday’s Kitchen Store will also be demoing instore all the Jura Capresso Drip Coffee Machines, Manual Espresso Makers and Fully Automatic Coffee Centers, all with Special ONE-DAY DEALS!

Life is short… Eat (and BAKE) Dessert First! Try these Southern Recipes with a Twist

Sweet and Southern Life is short... Eat (and BAKE) Dessert First!  Try these Southern Recipes with a TwistChange things up just a little this fall- while keeping the spirit of the classics!  Enjoy beloved Southern desserts with a refreshing, modern twist in “Sweet & Southern”, a brand new release just in time for baking season.

How are these dishes updated?  Well, how about a Red Velvet Cake that uses reduced pomegranate juice instead of red food coloring?   Or how about a COFFEE Tres Leches… it’s almost a combination of Tres Leches and Tiramisu, and it will make your tastebuds stand up and salute!

The Chef/Author, Ben Mims, is a born-and-raised Mississippian, and spent 5 years in the testing kitchen at Saveur magazine, where he developed recipes in the Sweets and Desserts category.  (Wow, that would be my dream job!)  The book covers everything from Cakes and Cookies to Frozen Treats.  At $39.99 and packed with more than 100 recipes, it’s a book well worth adding to your book shelf!

Try this recipe from Nordicware for a Fun Fall Cupcake or decorative Cakelet – Autumn Spice Cakelets!

Cakelet Pan Try this recipe from Nordicware for a Fun Fall Cupcake or decorative Cakelet   Autumn Spice Cakelets!We used Nordicware’s Autumn Cakelet pan, but you could also use a cupcake pan.

Autumn Spice Cakelets

1/3 cup butter, softened
2/3 cup granulated sugar
2 eggs
1 cup flour
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup sour cream
brown food coloring
orange food coloring
1 oz bittersweet chocolate, melted

Heat oven to 350 degrees F (175 degrees C).

Grease and flour Nordicware’s Autumn Cakelet pan or a cupcake pan; set aside.

In medium bowl, beat butter and sugar on medium speed until light and fluffy. Blend in eggs. Add flour, ginger, cinnamon, baking soda, baking powder and salt; blend on low speed 1 minute. Add sour cream and mix on medium speed until well blended.

Cakelets Try this recipe from Nordicware for a Fun Fall Cupcake or decorative Cakelet   Autumn Spice Cakelets!At this point, you can fill your baking pan wells and bake as directed below.  Or, if you’d like to have a slightly different look for each of the four designs, do the following:

Divide batter into 4 equal parts. Divide first portion of batter among maple leaf-shaped wells in pan.  Fill each well no more than 3/4 full.  To second portion of batter, add 1 or 2 drops of brown food coloring; mix well. Divide this portion of batter among acorn-shaped wells. To third portion of batter, add 1 or 2 drops of orange food coloring; mix well. Divide this portion of batter among pumpkin-shaped wells. To last portion of batter, add melted bittersweet chocolate; mix well. Divide batter among turkey-shaped wells.

Bake for 12-18 minutes, until toothpick inserted  comes out clean. Cool 10 minutes in pan. Invert pan onto cooling rack and cool completely. If desired, shapes can be sandwiched together with buttercream frosting or acorn tops can be dipped in melted chocolate and rolled in finely chopped nuts. You should have enough batter to make 12 cakelets or cupcakes.  If making cupcakes, a classic cream cheese frosting is recommended.

Let Nordicware pans make your Fall Baking BETTER! Made in the USA

N Blossom Let Nordicware pans make your Fall Baking BETTER!  Made in the USA

Blossom Bundt Pan

Making decorative cakes is easy when you use a pan in a fun shape!  Let the pan do the work for you, then put on a tasty glaze and a few decorative accents, and you have a dessert fit for a special occasion.

Nordicware baking pans are proudly made in the USA of sturdy aluminum with a nonstick coating. They have lots of fine detail, but with a good spritz of “Baker’s Joy”, the cakes pop out easily with the design  cleanly defined.

Try making an entire Choo-Choo Train for a little boy’s birthday, or a beautiful Blossom or Jubilee Bundt for a party.  When the holidays approach, make a Cosy Village edible centerpiece!

N Pinata Let Nordicware pans make your Fall Baking BETTER!  Made in the USA

This is what you get when you use the Pinata pan… What a great birthday idea!

Here’s a REALLY fun one- try making a Piñata Cake!  With the specially shaped Piñata pan, you bake two halves, assemble them with candy, berries or even small toys in the center, and frost.  When the cake is cut, the surprises flow out!

Prices start at $24.99.

A land of Spicy Delights… South Indian Cuisine Cooking Class on Saturday, October 25th.

South Indian Cuisine A land of Spicy Delights... South Indian Cuisine Cooking Class on Saturday, October 25th.If you think that Indian food is just Chicken Korma and palak paneer, you need to adjust your thinking. Most Indian restaurants in the West serve food common in Northern India, such as rich, creamy curries; dishes like butter chicken, tandoori meats and naan— but South Indian cuisine is indeed its own very distinct variety.

Vegetarian meals are very common in the south, so Southern Indian food is truly a vegetarian’s delight. South India uses a lot of seeds, spices, tomatoes, and a variety of dals, or lentils, as enhancements and accompaniments.

On Saturday, October 25th, from 5 to 7 pm, Chefs Padma and Hema will tantalize you with some of their favorite South Indian dishes.  The menu for this class includes: Rasam- A mild and zesty Tomato Soup seasoned with Cilantro, Cumin and Pepper; Flavored Lentil Crisps ( Vadai), made with ground Chick Peas, Lentils, Onion, Chilies, Ginger and Aniseeds, served with fresh Mint Chutney; Idli (steamed rice cakes or dumplings) & Walnut Chutney; Mouth watering Masala Dosa (rice crepes), traditionally served with a Potato and Onion curry and Chutney on the side; and for dessert, Almond/Pistachio Kulfi- a very delicious homemade soft Ice Cream with a touch of Almonds and Pistachios. 

This entire menu is GLUTEN FREE, too!  The cost for this demonstration class is $49 per person.

To reserve your seat, call 512-266-5666 TODAY!

The Fabulous Flavors of Fall- Cooking Class on Wednesday, October 15th!

Bison 199x300 The Fabulous Flavors of Fall  Cooking Class on Wednesday, October 15th!Bison is quickly becoming a widespread favorite as a tasty, lower fat, healthier alternative to beef. Though the texture and flavor of bison is similar to beef, it must be prepared and cooked differently in order not to dry it out, and to better appreciate its wonderful, unique flavor.

On Wednesday, October 15th from 6-8 pm, Chef Andrew Brooks will include bison as one of the components of his “Flavors of Fall” cooking class.  The full menu includes: Raw Fall Salad of Golden Beets, Watermelon Radish, & Parsnip; Slow-Roasted Bison, with Kabocha Pumpkin Risotto and Local Greens; and for dessert, Butter Roasted Apple Tartlet with Persimmon Cream & Caramelized Pecans. Fabulous!

The cost for this demonstration class is $55 per person. To reserve your seat, call us at 512-266-566 TODAY!

Calling all Grillers and BBQ-ers… FREE “Where’s The Beef?” Workshop THIS SATURDAY at 1pm!

Butchering 300x214 Calling all Grillers and BBQ ers... FREE Wheres The Beef? Workshop THIS SATURDAY at 1pm!A fantastic way to save money is to purchase a large or primal cut of beef or pork from a club store or local farm, and cut it up into smaller usable pieces yourself.  Sound intimidating?  It won’t be when you sign up for our FREE “Where’s the Beef?” workshop THIS SATURDAY, October 11th,  from 1:00 to 2:30 pm!

In this demonstration class, Chef Mike Garaghty from Wüsthof will teach you which knives to use, how to use them, and what cuts to make to get the most out of your meat.  You’ll learn which pieces are tender and make great steaks, and which pieces are better left for braising and slow cooking.

Space is limited, so Reserve your Spot in this FREE Workshop TODAY by calling 512-266-5666!

Learn more about the entire days Wusthof activities happening THIS Saturday, October 11th CLICK HERE!  We’re offering HUGE KNIFE SAVINGS (SAVE 20% to 63% OFF). BEST PRICES we’ve EVER OFFERED!