Messermeister Cutlery… so much more than just Knives!
Messermeister makes some darn fine knives. But did you know that they also make a great line of kitchen gadgets? We carry a large assortment of their tools, and have been using them both at home and in our cooking school since we opened. Their peelers are some of our very favorites, whether you prefer a straight edge peeler or a serrated edge- they even make a julienne peeler for instant matchstick pieces.
Their new Pumpkin Meister Carving Kit ($19.99) is in stock just in time for your Halloween decorating! A scoop, a detail knife, and a v-edge decorating tool with a zip-up orange and black case are included- you just add a pumpkin and some imagination!
If you’re looking for a great value, check out their Kitchen Shears with a FREE BONUS Paring Knife! ($20.00) Take-Apart Shears are simply the easiest to clean and to sharpen, and Messermeister quality means you’re getting some great blades.
Bring a little color to your kitchen with a 4-Piece Tool Kit! In bright red, green, orange and yellow, you’ll get a set of silicone coated tongs, Kitchen Shears, a tomato knife and a serrated peeler all for $29.99. They come in a great cylindrical package great for gift-giving, or treat yourself to a set.
We’ll be demonstrating these Messermeister Gadgets and many more THIS Saturday from 10-4 as part of our Kitchen Gadget Expo.
NEW and Super COOL for this fall season… the Chips Maker by Mastrad!
Who doesn’t love chips? Crunchy and satisfying…but not particularly healthy. Now you can make your own fat-free chips in only 3-5 minutes in the microwave with the Mastrad Chips Maker! The 100% Silicone surface means you don’t need to add any oil to keep them from sticking. Just slice the potato and lay on the tray, sprinkle with salt or seasonings if desired, and then microwave on high for three to five minutes. You’ll not only make delicious potato chips, you can use other root vegetables such as carrots, beets and parsnips… or try fruits like apple, pears or mangoes!
You can either buy this set with one tray and a mini-mandolin for perfect slicing, or you can get a set with two trays and no mandolin. Each is priced at just $19.99, and available NOW at Faraday’s.
The Mastrad Chips Maker will also be demonstrated at our FoodiePalooza Kitchen Gadget Expo (click on the Kitchen Gadget Expo badge on our home page) on September 24th!
Grilled Ribs of Lamb are so good!
Last night, we made one of my most favorite recipes. It’s simple, refreshing with all this heat and absolutely delicious. It’s important to cut off the fat cap along the lamb ribs and clean as much of the fat as possible then cut lamb into individual rib chops. We roasted some carrots and broccoli (tossed in olive oil, minced garlic, salt and pepper then in oven at 425 degrees for 15 minutes). Put lamb ribs on hot grill then put vegetables in oven. All food should be ready at the same time with resting of meat.
Making a lamb Indian curry tonight. After being in Europe just craving lamb!
3 garlic cloves finely chopped
2 tbps chopped fresh rosemary
1/3 cup olive oil
2 tsps ground black pepper
8 lamb rib chops well trimmed of fat
1 tsp salt
lime slices
Directions:
In a small bowl stir together garlic, rosemary, olive oil and pepper. Place chops in a shallow dish and brush mixture over them then cover and refrigerate for a minimum of 2 hours or overnight. Prepare a grill or preheat a broiler. Brush grill rack or broiler pan with olive oil then place chops on rack or grill and cooking until browned and crisp turning every few minutes (let rest 5 to 10 minutes after taking it off the grill). Transfer to warmed individual plates then season with salt and serve immediately with lemon slices.
Want Ice Cream on Lake Travis this Summer?
After just spending a couple weeks in Europe, I ran across an interesting business opportunity that might help us enjoy our lake this year (if only we had water in it). If you’re interested in investing, please let me know.
NEW Gluten-Free Food Mixes, Just in by Stonewall Kitchen
We just received a HUGE shipment of NEW Stonewall Kitchen food products. This is our largest & most diverse food line at Faraday’s Kitchen Store. We got in about a dozen new flavors of baking mixes, marinades, sauces, and jams! We are also re-stocked with all of your favorites. But the BIGGEST NEWS is…we have got in some new GLUTEN-FREE FOODS! We have Gluten-Free Chocolate Brownie Mix & our most popular Pancake & Waffle Mix NOW in a Gluten-Free Option! Come on in and check out all of the flavors…you are sure to leave hungry and inspired to whip something up!
Closing out the Mediterranean Experience- More notes from Sea
Yesterday was a day at sea. Time to reflect on what a great part of the country this must have been centuries ago and is today. We have had 12 absolutely perfect weather days throughout our 8 city, 4 country tour. Temperatures ranging from 70 to 80 degrees, little humidity and wide open blue skies and seas. As we cruise from the Aegean to Mediterranean Sea the waters are calm delivering the most amazing and true color of navy blue we have ever seen. A shade of azure that keeps you mesmerized for hours.
Today we walked around the island of Sicily, Italy. I know the Sicilians and the main land Italians might consider themselves different countries but I feel I’m home when in this region. I’m not sure why I feel so at home in Italy, it might be the beauty of the land, fabulous food or just the incredible culture you feel when here.
It’s Sunday and very quiet. As we walk around the city of Messina, watching the locals entering their temples and churches, life feels good and you are reminded how simple life truly is here. Melissa and I hang out in the square where this amazing bell tower (top photo) produces this 10 minute theatrical statement right at the top of noon. After a few Sicilian beers, it’s time for lunch and then an afternoon nap. Does it really have to end?
Owner Vacation Post, Direct from the Mediterranean!
If GQ comes calling, tell them we are in the Mediterranean for the summer! Just kidding- 10 days is our limit.
We arrived in Dubrovnik yesterday morning … a cute and clean tourist town. Then we took a 45 mile cruise down the coastal highway through the Knoavle region to check out the Croatian countryside (came within a couple km’s north of the country of Montenegro). Along the way, gorgeous Mediterranean beaches and magnificent clear blue waters with huge mountain ranges feeding down to the sea.
We stopped for a late lunch at the Konavoski Dvori Restaurant, situated in an old water mill next to the Ljuta River. Started with an incredible chick pea & corn soup, followed by a slow roasted lamb & potatoes served with local red wine grown right on the property. Now we’re talking!!!
Today, we awoke in Corfu, Greece, again to a full sky of sun and a comfortable air temperature of 70 degrees. Corfu is the 4th largest island of 5 in a grouping known as the Ionian islands – much of the island consisting mostly of olive groves, mountains or woodlands. We had 2 stops planned for the day. In the morning we visited a 100 year old Palace built by the Empress Elizabeth of Austria. Very cool. Then we headed to a private villa for a home cooked Greek luncheon, local wine and yeah, ouzo. This is definitely my type of island!!! What can I say, you had to be there to taste these incredible Greek flavors (12 plus different choices filled out plates to the rim). Homemade Greek food, oh my gosh (and the owner gave us some of her own personal recipes). We picked out our food from the owners own kitchen. And there’s more- Freshly made baklava, candied kumquat (kumquat grow all over the island – those English brought them over when the occupied Corfu for 50 years in the 1800’s) and finished with Kumquat liquor. We also found out the Prince Philip current queens husband was born on the island and was baptized here too. You really need to spend a week on this island to really understand what it’s full history. Incredible flowers all over the island adding bright, vibrant colors around every turn. Outstanding place!!!
Off to Olympus tomorrow.
Smoked Pulled Pork Shoulder – a perfect 185 degrees
Last week I got a new BBQ. I have been looking at my selection for over 3 years, and finally with some birthday money I purchased the Green Egg. I have been cooking on it every night since getting it.
Yesterday, I smoked a 9 lbs Pork shoulder. Really delicious. After some direction from Bob, store owner of BBQ Outfitters, he gave me the right recipe for success. It was simple.
Always pull the meat out of the refrigerator 1 hour before putting on BBQ. While it’s resting, soak Pecan (I have been on a Pecan kick for the last couple years) wood chunks for 30 minutes. Preheat the green egg to 250 degrees, and add soaked pecan. Using the indirect heat method, smoke the pork shoulder for 4 hours, then wrap the meat in aluminum foil and continue cooking for 4 more hours.
After cooking let rest 1 hour and then remove fat and bones. I sautéed some red onions and put it over the pulled pork. Oh my Gosh!!!! Heaven.
Faraday’s Kitchen Store has just got in a really cool gadget to help pull the pork- The Bear Paws for $9.99. These made it so easy to shred the pork to the perfect consistency, and also are great for moving the meat from the grill to the cutting board and back.
I also found a very useful website for smoking the pork shoulder, full of great tips and ideas.
THIS Weekend…KNIFE SHARPENING! (4/1/11 to 4/3/11)
Don’t miss it!
KNIFE SHARPENING
THIS WEEKEND- Friday, Saturday and Sunday
10am to 4pm (12-4 on Sunday)
$4 for Straight blades, $5 for Serrated
Cash or check only, please-
No Appointment Necessary!
Sign Up TODAY for Wok Cooking with Chef Danika Boyle NEXT Tuesday, March 29 2011
If you’re interested in our One-Pot series, but weren’t able to commit to all 4 weeks, you can now sign up for each week individually!
During Next Tuesday’s class, Chef Danika will focus on a variety of recipes to really show you how to get the most out of your Wok. Menu Includes: Asian Lettuce Wraps with Ground Pork and Soy Glaze; Asian Coconut Curry with Chicken, Snow Peas, Red Peppers and Mushrooms; and Thai Stir Fry Salad with Lemongrass & Garlic Shrimp, Cabbage and Cilantro.
Chef Danika’s focus is always to bring you a wide variety of classic and exotic dishes, simplifying the techniques while still maintaining the wonderful flavors of each! Recipes will be provided for all dishes. A light meal will be provided in each session.
There are two sessions being offered for this Wok class- SIGN UP for either the morning session (10 AM to Noon) or evening session (6 PM to 8 PM). The cost for each of the individual classes is $45 per person.
Call 266-5666 TODAY to reserve your spot!
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- 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
- 2011Baking Contest Winner Bob Scanlon, Sharon and Tony
- 2009 Baking Contest Winner Katy Franceschini
- 2009 Grand Prize Salsa Contest Winner - Brent Kirby
