Cook's Secret-Garlic Newsletter

Posted on February 15, 2018 by Heidi Montoya | 0 comments

A good cook's secret, garlic stars in cuisines all over the world-it's certainly one of our favorite ingredients! Garlic's distinct flavor turns dull dishes into something tasty and craveable. IN THIS ISSUE, we're getting re-acquainted with garlic, and appreciating it at a whole new level. Roasted garlic transforms a creamy salad dressing, sliced garlic infuses flavor into a quick fresh tomato pasta, and coveted black garlic is featured in a roasted chicken. Start cooking!

Chef'n Garlic Zoom

A fun to use tool that chops garlic quickly with a simple rolling motion.

Rosle Garlic Press

Simply the best garlic press. Cloves are pressed completely without needing to be peeled.

Microplane Grater/Zester

Great for shredding garlic into a fine mince. Perfect for zesting and grating hard cheeses too!

Kuhn-Rikon Garlic Peeler



Avoid garlic fingers when peeling! Simply insert the cloves and roll to remove the papery layers.

Le Creuset Garlic Keeper

A lovely stoneware piece designed to keep garlic at its best!

Garlic Cube

This compact gadget minces or slices peeled garlic and deposits it neatly in the clear bin.


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In-Store Demonstrations

Posted on February 15, 2018 by Heidi Montoya | 0 comments

All demos are open to the public and free of charge. Join us on Saturdays to taste new recipes and see how to use kitchen products and accessories from the shop!

Toque Blanche - Santa Cruz

February 24th, 1 p.m. - 4 p.m.
Crunchy Spring Rolls with Veggie Filling



Learn how to make a restaurant favorite
at home using a Le Creuset Fry Pan

March 3rd, 1 p.m. - 4 p.m.
Buffalo Cauliflower Wings baked in Breville Smart Oven


Spice up winter veggies fast and easy
March 10th, 1 p.m. - 4 p.m.
Greek Lentil Salad with Feta


Chamba Clay Cookware is great for even
cooking of grains and legumes
March 17th, 1 p.m. - 4 p.m.
Macaroni and Cheese in a Le Creuset French Oven

Nice even heat is perfect for cooking
and serving without getting cold

March 24th, 1 p.m. - 4 p.m.
Almond Cake in the Breville Smart Oven

Breville's Smart Oven is an easy way
to bake a sweet treat

March 31st, 1 p.m. - 4 p.m.
Seasonal Braised Rainbow Chard 

Discover how delicious your chard will
taste with the Le Creuset Braiser

Posted in Upcoming Demos

Black Garlic Roasted Chicken with Garlic-Braised Leeks

Posted on February 15, 2018 by Heidi Montoya | 0 comments

Serves 4

Black garlic is a unique ingredient made from white garlic that has been slowly heated and browned over several weeks. It's most often found at Asian or whole food-style markets. The result is a garlic flavor that is much milder than fresh garlic -- a taste that can even be described as sweet. The wet rub used in this chicken dish features both black garlic and fresh garlic. The result is a tender roasted bird with a new depth of flavor. Pair this chicken with garlic-braised leeks (recipe below).

1 whole roasting chicken (about 4-5 pounds)

Wet Rub Ingredients:
2 tablespoon vegetable oil
3 cloves garlic
3 cloves black garlic
1 tablespoon fresh ginger, minced
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon honey
1 tablespoon hoisin sauce
1 jalapeno, seeded

1. Preheat the oven to 425 degrees F.

2. Spatchcock the whole chicken as follows: With the breast side down, cut on either side of the backbone from tail to neck, and pry apart. Cut the top of the breastbone and loosen the muscles on either side of the breastbone cartilage. Remove the breastbone, (keel bone), and further flatten the chicken open by pressing down. Spatchcocking the chicken flattens the chicken allowing it to roast more evenly and quickly.

3. In a blender or food processor, blend the wet rub ingredients together until smooth.

4. Coat the spatchcocked chicken with the marinade, including application under the skin. Let the chicken set at room temperature for 30 minutes to allow the wet rub to be absorbed.

5. Place the chicken on a sheet pan, and roast for 40-45 minutes, or until the internal temperature reaches 165 degrees F at the thickest part of the breast.

6. Cut or carve the chicken into pieces to serve.

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Easy, Fresh Tomato Pasta

Posted on February 15, 2018 by Heidi Montoya | 0 comments

Serves 2-3

This pasta is an easy and delicious solution for the common weeknight question, "What's for dinner?" Slice and dice the garlic and tomatoes, and prepare the sauce while pasta boils. It's all ready by the time the pasta's "al dente" point is reached. The two secrets to restaurant-quality results are: (1) Generously salt the pasta water (it should be as salty as ocean water), and (2) When stirring the cooked pasta into the sauce, add a little of the pasta cooking water, and a pat of butter for a super-silky finish.

1/2 lb linguine, cooked according to package instructions
3 tablespoons olive oil, divided
3 tablespoons butter, divided
6 cloves garlic, thinly sliced
Kosher salt, to taste
Fresh ground pepper
2 lbs. ripe Roma tomatoes, diced
Shaved parmesan, for garnishing
Fresh basil, for garnishing

1. Sauté the sliced garlic in 2 tablespoons of olive oil and 2 tablespoons of butter in a large sauté pan over medium heat for about 30 seconds. (Do not allow the garlic to brown.)

2. When the garlic turns fragrant, add the Roma tomatoes.

3. Simmer the tomatoes and garlic until any released liquid reduces and the sauce concentrates and thickens slightly (about 15 minutes).

4. Meanwhile, in a large pasta pot, boil the pasta until cooked to the just tender, al dente stage. Reserve 1 cup of the pasta cooking water.

5. Add the cooked pasta directly to the sauce using tongs to transfer from the boiling water to the sauce pan. Add up to 1 cup of reserved pasta water, as needed, so that the sauce easily coats the pasta. For a silky, “restaurant-style” texture, stir in the final tablespoon of butter. Mix all together with tongs until nicely combined.

6. Serve the pasta with generous shavings of Parmesan cheese and a garnish of fresh basil.

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Creamy Roasted Garlic Dressing

Posted on February 15, 2018 by Heidi Montoya | 0 comments

Makes almost 2 cups of dressing

If your preferences in salad dressings lie with creamy dressings, this one is for you! Unlike pre-fabbed dressings, this one bursts with flavor from natural, readily available ingredients, and no preservatives. The creamy character arises from the tangy buttermilk, mayonnaise, and the savory roasted garlic. Minced chives add a fresh, herbal component completing the flavor profile. This wonderful dressing will elevate your salad experience to a new level!

Dressing Ingredients:
2 heads of garlic, roasted (see below)
2 tablespoons olive oil
1/2 cup mayonnaise
1 cup buttermilk
1 teaspoon fresh cracked pepper
Kosher salt, to taste 
2 tablespoons minced, fresh chives

1. Preheat the oven to 400 degrees F. Carefully cut the tops off the garlic bulb, and then drizzle the cut surface with 1-2 teaspoons of olive oil per bulb. Sprinkle with Kosher salt. Wrap the bulbs in aluminum foil, and roast in the oven for about 40 minutes, or until the roasted cloves are completely tender. Cool until the bulbs are easy to handle.

2. Remove the roasted garlic cloves from the bulb. The tender cloves should easily be ejected from the papery layers with a little thumb and finger squeeze. Blend the roasted garlic cloves with the remaining dressing ingredients, (except the chives). Blend until smooth in a blender or handheld immersion blender. Chill well before serving. Use the dressing within one week. Add the minced chives to the dressing just before serving.

3. Generously drizzle the dressing on a fresh salad. Try a salad of butter lettuce, shaved carrots, grape tomatoes halves, red onion slices, cucumber slices, avocado, and croutons.

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Silky, Spicy Chocolate Mousse

Posted on February 02, 2018 by Heidi Montoya | 0 comments

Serves 2-4

Chocolate mousse has a fancy reputation, but is actually deceivingly easy to make! This recipe, in particular, comes together in no time with light and airy results characteristic of any successful mousse. Keep things hot this Valentine's Day by adding just a little cayenne kick-- it creates the slightest of spicy sensation that naturally pairs nicely with chocolate! We recommend preparing this sweet ending the day before to allow plenty of relaxation on the day of your date night.

1 egg
2 tablespoons sugar
1-1/4 cup cold heavy whipping cream, divided
3 oz semi-sweet chocolate chips (roughly 1/2 cup)
1/8 teaspoon cayenne pepper

1. In a stand mixer, beat the egg and granulated sugar until fully incorporated.

2. Meanwhile, in a small saucepan over medium heat, warm 1/2 cup heavy whipping cream until hot, about 170 degrees F. Be careful to NOT boil the whipping cream. Pour the hot cream into the egg mixture slowly in a thin stream on low speed, (or continually whisking) until combined. (A slow stream and continually movement will help keep the mixture from curdling.)

3. Add the combined egg and cream mixture back into the saucepan and over low heat, stir constantly until thickened. Take care to NOT boil the mixture.

4. Remove the mixture from the heat, and stir in the chocolate chips until they are fully melted. Fold in the cayenne pepper. Cover and refrigerate the mixture for 2 hours, or until fully chilled, stirring occasionally.

5. When the chocolate mousee base is completely chilled, whip the remaining heavy cream in a cold mixing bowl until stiff peaks begin to form. Next, fold the stiff whipped cream into the mousse base until fully incorporated and smooth. 

6. Distribute the mousse into small ramekins or dessert dishes. Cover and chill until ready to serve. Dust with additional cayenne and flake salt, if desired.

Posted in recipes

"Date Night In" Newsletter

Posted on February 02, 2018 by Heidi Montoya | 0 comments

Cooking with a partner can be a relaxing and romantic bonding experience. With Valentine's Day coming up, try a "date night in" with this delicious menu! IN THIS ISSUE, we feature a celebratory menu with four, easy-to-make recipes that create a delicious elegant dinner for two!


Ramekins have so many uses!
Great for mousse, creme brulee,
or even use as a prep bowl!

Elegant Stemware

Update your selection of stemware! We have  many styles to choose from.

All-Clad 3 qt Saute Pan

Our go-to pan for creating a golden crust on chicken. Then use for reducing a perfect pan sauce

All-Clad 1.5 qt Sauce Pan

Great for small-batch frying, whisking sauces or making desserts!

Wusthof 6" Chef's Knife

A workhorse knife that is made for chopping, slicing and dicing with ease!
Have two ready for co-cooking ease!

Epicurean Cutting Boards

Knife friendly, and dishwasher safe, this cutting
board is perfect for dinner prep work.


Posted in Articles

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