Articles

Tools for Grilling Kebabs

OUTSET 4 PIECE SKEWER SET Metal skewers with rosewood handles ready to grill kebabs or toast marshmallows - all with a beautiful presentation

OUTSET LEATHER GRILL GLOVES Quickly turn kabobs with these protective leather gloves.

EPICUREAN ALL-IN-ONE CUTTING BOARD Features a juice groove and dishwasher safe for easy, fast clean up.

LOCKING TONGS Grill tongs are essential for safely managing kababs while cooking on the grill.

GLOBAL 8" CHEF'S KNIFE A sharp knife is a must for chopping veggies and cubing meat!

NORDICWARE GRILL AND SHAKE BASKET This grill basket helps prepare sides and won't let any goodies fall between grill grates!

YOU'RE IN THE MOOD FOR A PARTY -- WE ARE, TOO! We love this season because it is filled with family and friends, and plenty of good times. Whether you're the party host, or bringing something to a get-together, this issue features three easy appetizer recipes - all delicious!
Our Best to You this Festive Season!

Party Perfect

Emile Henry Appetizer Platter,Tapenade A must-have for hot cocktails. This platter can go directly from from the oven to the table. Practical for serving piping hot bites and baked appetizers.

Fortessa Pure White/Red Glasses The choice of wineries and sommeliers, this gracefully tapered bowl delivers the full taste experience to the palate.

Larchwood End-Grain Cutting Board A new cutting board makes a great serving piece for small plate gatherings.

Norpro Stainless Steel Serving Tongs Great for meats, cheeses, crackers, toast rounds, cookies and more.

Frieling Parma Cheese Knife From hard aged Gouda to soft camembert, this ergonomically designed cheese knife slices all cheeses with equal ease.

True Fabrications slate Cheese Board With a natural slate surface and velvet backing to protect your tabletop, it includes two pieces of food-safe soapstone chalk so you can label your cheese!

We think giving is just as fun as receiving, and tis' the season for giving abundantly!
IN THIS ISSUE, we're sharing a few simple gifts from the kitchen that you can make in one evening and give throughout the holiday season. Enjoy making and gifting these recipes: Gingersnap Cookie Butter, Peppermint Bark, and/or Easy Chocolate.

For Preparing Holiday Gifts

Breville Sous Chef Food Processor A high quality food processor will bring cookie butter together in no time!

Casafina Friso Large Mixing Bowl, White Durable mixing bowls are a kitchen staple, especially during the holidays!

Square Cake Pan, 8"x8" A square baking pan is the perfect pan for pouring and cooling fudge.

Silicone Spatula Get every last bit of goodness out of mixing bowls and food processor with a reliable, silicone spatula!

All-Clad 3Qt Saucier A heavy duty saucier pan is a must have when creating Kitchen treats this holiday season!

Baker's Half Sheet A pure aluminum baking pan is perfect for peppermint bark, baking cookies, and making sheet cakes!

Happy Thanksgiving! This special holiday is centered around gratefulness, family, friends, and of course delicious food! IN THIS ISSUE, we offer a few tips for mastering the most important part of the dinner - the pie! In this season of thanks, we'd like to extend our gratitude to you for your loyalty and for being the most important part of our business!

Our Favorite Pie Making Tools

Emile Henry Deep Dish Pie Plate A functional pie plate that is so beautiful! Stoneware bakes evenly. Generous depth.

Oxo Good Grips Pie Server It's time to serve! A wedge-shaped server is essential for getting the slices out of the pie plate with ease.

McFadden Handmade Rolling Pins A good, wooden rolling pin will do the job! Rolls well; handles for easy use. Hand wash and dry well after use.

Oxo Silicone Pastry Mat This super handy mat is perfect for rolling out pie crusts. Easy clean-up!

Norpro Adjustable Pie Shield A pie-baking essential__ something to protect the edges while the middle bakes. Now adjustable!

Oxo Silicone Pastry Brush Brush the top pie crust with an egg wash for a beautiful, shiny crust. This brush is just the tool!

August is all about the plentiful, local harvests that grace our kitchens. Corn, beans, summer squash, zucchini, and tomatoes -- it's an abundance of freshness unrivaled by any other time of the year. IN THIS ISSUE, we're focused on the tomato, with three featured recipes that take advantage of these garden fresh, local fruits.Try our recipes for a sweet and savory Tomato Jam, a quick Blistered Caprese Salad, and Homemade Oven "Sun-Dried" Tomatoes showcased in a rich Creamy Pasta Dish.

Tools

Epicurean Cutting Board Wood composite boards constructed to last for all summer's slicing and dicing! Even dishwasher safe! Made in the USA.

Zyliss Soft Skin Peeler The micro-serrated, swivel blade makes it easy to skin everything from tomato to peaches ans potatoes!

Chef'n Looseleaf Kale and Green Stripper   A simple device that really works! Trims leaves from stems quickly with herbs, kale and greens.

Norpro Tomato and Strawberry Corer   Remove the tough tomato core in a jiffy with this simple, but unique tool. The "toothy" edge grabs the tomato's skin. Very useful for seeding as well!

Wusthof Classic Tomato knife          Especially designed for prepping tomatoes, the blade is serrated and features and forked tip for transferring slices.

Zwilling Pro 7" Santoku Knife A fabulous all-purpose knife that slices and dices all summer produce with ease.

IN THIS ISSUE, we acquaint you with some of our very favorite blueberry desserts. We include three treasured recipes that provide a sweet finish to any summer occasion.

Tools

Zyliss Ice Cream Scoop Is Ice cream your favorite dessert topping? Serve it quick and easily with this scoop! Sturdy grip and easy-release scoop.

Emile Henry Baking Dishes  This quality stoneware bakes food evenly and retains its warmth at the table. Many sizes, shapes, and Colors!

R.S.V.P Precision Pierced Berry Colander Rinse summer fruits quickly and easily with a sturdy colander that drains quickly.

Bia 8 oz. Au Gratin Bakers   Individual bakers are fun to use throughout the year, including for serving fresh summer fruit desserts.

Fletcher's Mill French Rolling Pin Roll Pastry crusts to buttery, flaky perfection with this rolling pin. The beginning to many fine sweet endings.

Nordic ware Nonstick Oven Liner It happens... protect your oven from spills and overflows with an easy-to-clean mat that lines the oven's bottom

Makes about 2-1/2 to 3 cups

Béchamel is a basic white sauce, one of the most commonly used mother sauces in the kitchen -- one that you are probably very familiar with. It is the base for many delicious daughter sauces and recipes including as a cheesy white sauce in mac-and-cheese, a rich layer in lasagna, and is often used in gratins.

Ingredients:
4 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
Kosher salt
Freshly ground black pepper

Directions: 
1. Prepare the roux. In a saucier or saucepan, heat 4 tablespoons of butter. Once the butter has melted, whisk in the flour until the mixture is completely smooth. Continue cooking and stirring for about 2 minutes, but don't let it brown. This process removes the raw flour flavor and helps create a silky sauce.

2. Create the béchamel sauce by very slowly pouring the milk into the roux. Continue whisking the mixture until the sauce is smooth. Bring the mixture to a boil, then lower the heat and continue stirring while the sauce simmers and begins to thicken. Add Kosher salt and pepper, to taste. Continue whisking over medium-low heat for another 3-5 minutes until the sauce thickens and becomes very creamy. The consistency of the sauce should be thick enough to coat the back of a spoon.

3. From here, you can get creative with other flavor additions like nutmeg, cayenne, or crushed red pepper. Further, transform the sauce by adding grated cheese like Gruyère to make a Mornay sauce.

4. To avoid a skin from forming on the top of the sauce, coat the top layer of the finished sauce with a pat of butter. Simply slide the butter around on the surface, this will help keep the sauce from creating a skin. When ready to enjoy, whisk the surface butter into the sauce.

The name of velouté sauce comes from the French word for velvet - aptly named for the texture of this light but super smooth sauce. Similar to a béchamel, a velouté is a white sauce, but it uses stock to thin the roux instead of milk. Chicken stock is most commonly used but veal or fish stock may be used, as well.

This base sauce may be transformed with combinations of other ingredients like cream, Dijon mustard, white wine, capers, lemon juice, mushrooms, herbs, or shallots. For this sauce variation, we added white wine, cream, and lemon juice to transform the velouté into a tasty white wine sauce that is perfect when served over a chicken cutlet.

Basic Velouté Sauce
Makes about 1-1/2 cups

Ingredients:
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth, warmed
Kosher salt and freshly ground white pepper, to taste

Directions: 
1. In a saucier or saucepan, melt the butter. Add the flour, and whisk together until a thick roux is formed. Heat and stir the roux until it turns golden brown and smells nutty, about 3-4 minutes.

2. Slowly add the warmed broth to the roux while continuously whisking. Whisk the sauce until smooth and well-combined. Bring to a low simmer, and cook for about 20 minutes until the sauce has reduced by 1/3, and is thick enough to coat the back of a spoon. Add salt and pepper, to taste.

__

White Wine Velouté Sauce
Makes just over 1-1/2 cups

Ingredients:
1-1/2 cups Chicken Velouté sauce (above)
1/4 cup dry white wine
1/4 cup heavy cream
2 teaspoons of fresh lemon juice, more to taste
Kosher salt and freshly ground white pepper, to taste

Directions: 
1. In a small saucepan, bring the wine to a low simmer, and boil until it reduces by half.

2. Add the veloute sauce to the wine and simmer for about 5 minutes. Add the cream, stir, and bring to a simmer.

3. Add the fresh lemon juice, and season to taste with additional lemon juice; salt and pepper, as needed.

4. Serve the white wine sauce over chicken, fish, or roasted vegetables.

Makes about 1-1/2 cups

Hollandaise is a familiar, rich, and delicious sauce used to top Eggs 
Benedict, crab cakes, and other seafood dishes. It is also used as a dipping sauce for vegetables like asparagus or baby potatoes. Spoon a bit of sauce over roasted asparagus for a very swoon-worthy side-dish.

Ingredients:
8 egg yolks
4 tablespoons fresh lemon juice
1 tablespoon cold water
1 cup (2 sticks) butter, melted
Pinch of cayenne (optional)
Salt and pepper, to taste

Directions: 
1. In a large bowl, combine the egg yolks, lemon juice, and water. Whisk vigorously until the volume almost doubles.

2. In a double boiler over simmering water, continue whisking the egg yolks and lemon juice. Continue to whisk until the eggs begin to thicken. As this process happens and the egg mixture heats, it might thin out temporarily, then re-thicken. Continue whisking, and wait for the mixture to thicken. Then, slowly add the melted butter until the sauce is combined and smooth. The sauce should be thick enough to coat the back of a spoon.

3. Add the cayenne, salt, and pepper to taste, and set aside. Hold the sauce at room temperature; if the sauce gets too warm the butter will separate from the eggs.

4. Serve over roasted asparagus, baby potatoes, Eggs Benedict, crab cakes, or seafood.

Makes about 8 cups

Sauce Tomat is a classic French tomato sauce. It differs from other versions of tomato sauce that you may be more familiar with by using a mirepoix (a mixture of onion, celery, carrot), salt pork, and a ham bone to infuse flavor while the tomatoes reduce into a very rich and flavorful sauce.

Ingredients:
2 ounces salt pork, chopped
2 cups yellow onions, finely diced
1 cup carrots, finely diced
1 cup celery, finely diced
1 clove garlic, crushed
2 (28-ounce) cans crushed tomatoes
4 cups chicken stock
1 ham bone
Pinch kosher salt, to taste
Pinch of sugar, to taste

For the Sachet:
1 bay leaf
3 sprigs fresh thyme
8-10 black peppercorns

Directions: 
1. In a large Dutch oven, render the salt pork until the fat has been released.

2. Add the onion, carrots, celery, and garlic and sauté until the onion is translucent about 5 minutes.

3. Use a small sachet, or make one out of cheesecloth for the bay leaf, thyme and peppercorns. After the sauce has cooked, the sachet is easy to remove from the sauce before pureeing.

4. Add the crushed tomatoes, stock, ham bone, and the sachet of herbs.

5. Bring the sauce to a simmer, stir, and then cover.

6. Bake in a 300-degree oven for 1-1/2 to 2 hours, or until the sauce has thickened and reduced by about one-third.

7. Remove the ham bone and sachet from the sauce. Taste the sauce and season with additional salt, pepper, and a pinch of sugar, as needed. If you desire, you may then blend the sauce with an immersion blender or blender. Or, you may strain the sauce through a fine mesh strainer to remove any solids.

Makes about 2 cups

Translated as the ‘Spanish’ sauce, Espagnole is a rich-bodied brown sauce. The sauce is the base of many other sauces, but perhaps most popularly, the demi-glace. Demi-glace is a time-consuming super-concentrated sauce popular in restaurant dishes. Using a less-traditional, quicker recipe, we served this Espagnole sauce directly on a seared steak for an enhanced savory flavor in each bite!

Ingredients:
1/2 stick butter
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1/4 cup flour
4 cups beef stock
1/4 cup tomato puree
10 whole black peppercorns
1 bay leaf
2 sprigs fresh parsley
2 sprigs fresh thyme

Directions: 
1. In a saucier or saucepan, melt the butter and sauté the onion, carrot, and celery until the onion is translucent.

2. Sprinkle the sautéed vegetables with flour, and stir to form a roux. Let the roux become browned, but monitor carefully to avoid scorching or burning.

3. Once the roux has a nutty smell and is a darker brown, add the beef stock, tomato puree, peppercorns, bay leaf, parsley, and thyme.

4. Simmer the sauce for about 20-30 minutes or until it has thickened and reduced by about one-third. 

5. Skim off any excess fats or oils that have risen to the surface.

6. Strain the sauce using a fine mesh strainer to remove the solids.

7. Serve the brown sauce as is, or refine it further into a demi-glace or red wine sauce. Freeze any excess Espagnole sauce in an airtight container, and use within one month.

Serves 12-16

This Traditional Lasagna is a labor of delicious love! Simpler than you’d think to make, the flavor depth is created with a base of hearty Bolognese sauce. The Béchamel layers add rich creaminess, and every layer is topped with savory cheese and fresh basil. Another slice, please!

Bolognese Sauce Ingredients:
2 tablespoons olive oil
1 onion, finely minced in a food processor
2 stalks celery, finely minced in a food processor
2 small carrots or one large carrot, finely minced in a food processor
4 cloves garlic, finely minced in a food processor
1/2 pound ground beef
1/2 pound ground sweet Italian sausage
1 (28 oz) can diced tomatoes
6 oz tomato paste
1/2 cup red wine
2 teaspoons dried basil
2 teaspoons dried oregano
2 bay leaves
1/2 teaspoon Kosher salt 
1/2 teaspoon freshly ground black pepper

Béchamel Sauce Ingredients:
4 tablespoons butter
1/4 cup flour
4 cups whole milk
Pinch of nutmeg
Kosher salt, to taste

Pasta:
9-10 lasagna noodles, boiled for 4-5 minutes (no need to cook all the way -- the noodles will continue to cook while baking in the sauces)

Cheese:
2-3 cups freshly grated parmesan
2-3 cups mozzarella cheese

Garnish:
1 bunch fresh basil leaves, chiffonade cut for layering and garnish

Directions: 
Make the Bolognese Sauce:
1. Sauté the minced onion, celery, carrot, and garlic in 2 tablespoons of olive oil. Cook until the vegetables are translucent.

2. Add the ground beef and sweet Italian sausage. Cook the meat until it is finely ground and well browned.

3. Add the diced tomatoes and tomato paste. Stir to combine. Add the red wine, basil, oregano, bay leaves, and salt and pepper. Bring the sauce to a simmer. Cover and simmer for 30-45 minutes until sauce is flavorful and thickened. If the sauce appears too runny, continue to simmer for with the lid off until the sauce becomes thicker. Taste, and adjust the seasonings, as needed. A robust sauce is ideal for a flavorful lasagna.

Prepare the Béchamel Sauce:
5. In a small saucepan, melt the butter. Whisk in the flour, and cook for 2 minutes.

6. Whisk in the whole milk, and bring to a simmer. Continue to stir until the sauce thickens. Add a pinch of nutmeg and kosher salt, to taste.

Noodles:
7. Boil the noodles for half of the time listed on the package. Drain the noodles, and then plunge into an ice bath to keep them from overcooking and making them easier to handle.

8. Working quickly from the ice bath, lay the noodles in a single layer on a parchment-lined baking sheet. Separate any layers with parchment paper. Be sure that the noodles aren’t touching to avoid them sticking together.

Assemble the Lasagna:
9. Spoon 1/4 cup of the Béchamel sauce in the bottom of a large roasting pan. Add a layer of the partially-cooked noodles to the bottom of the pan.

10. Add a layer of Bolognese sauce on top of the noodles. Top the Bolognese with a layer of Béchamel sauce. Sprinkle the Béchamel sauce with parmesan cheese, then top with a sprinkle of fresh basil. Add another noodle layer and keep repeating the layers until you reach within 1/2” of the top of the pan. Finish the layering process with a noodle layer generously covered with mozzarella cheese.

11. Loosely tent the lasagna with aluminum foil.

Bake the Lasagna:
12. Preheat the oven to 375 degrees F. Bake for 45-50 minutes, or until the lasagna is hot and bubbly. Remove the aluminum foil from the top for the last 10-15 minutes. If needed, broil until the cheese is perfectly golden brown.

13. Let the lasagna set for 10-15 minutes after removing it from the oven to allow the layers to set. Garnish with fresh basil and serve hot.

Serves 6-8

Rethinking how lasagna is assembled allows this accessible Weeknight Stovetop Lasagna recipe to be enjoyed often! The traditional “hard work” of making lasagna is simplified in this one-pot pasta dish. The flavors of classic lasagna are all present and the best part is that this meal can be on the table in less than 45 minutes.

Ingredients:
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 lb ground sweet Italian sausage
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon Kosher salt 
1/2 teaspoon fresh ground pepper
1 (15 oz) can of diced tomatoes
1 (28 oz) can of tomato sauce
1-1/2 cusp chicken broth
8 lasagna noodles, broken into 2” pieces
5 ounces fresh spinach, washed and stemmed
1/2 cup cottage cheese
1 cup parmesan cheese, grated
8 ounces fresh mozzarella, sliced into 1/4" rounds
Garnish with fresh basil leaves, chiffonade cut

Directions: 
1. In a large Dutch oven or braiser, sauté the onion and garlic with the olive oil until the onion is translucent.

2. Add the ground sausage and cook until the sausage is browned and no pink remains.

3. Add the diced tomatoes, tomato sauce, and season with the Italian seasoning, crushed red pepper flakes, Kosher salt, and pepper. Stir to combine all of the ingredients, cover and simmer the sauce for 10 minutes.

4. Add the chicken broth and broken lasagna noodles and continue to simmer. Keep the noodles covered by the liquid, and stir occasionally to keep the noodles from sticking together. Simmer for another 10-15 minutes, or until the noodles are cooked to al dente.

5. Add the fresh spinach leaves to the lasagna and stir with tongs until the spinach wilts into the sauce.

6. Scoop dollops of cottage cheese on the top of the lasagna. Sprinkle with the parmesan cheese, and place the fresh mozzarella slices. Broil until the cheeses are nicely melted.

7. Garnish with freshly cut basil, serve warm, and enjoy!

Serves 9

This White Chicken Lasagna is loaded with chicken and cheese-y layers of ricotta, parmesan, and spinach. This recipe comes together rather easily by using time-saving, oven ready, no-boil noodles. So delicious!

Ingredients:
3 chicken breasts, boiled and diced into 1/4” cubes

Sauce Layer:
3 tablespoons butter
3 tablespoons flour
3 cups chicken broth
1/4 cup sherry
2 teaspoons oregano
1/2 teaspoon Kosher salt
1/2 teaspoon pepper

Ricotta Layer:
1 cup parmesan cheese
16 oz ricotta cheese
1 box frozen spinach, thawed and drained
1/2 teaspoon Kosher salt
1/2 teaspoon pepper

2-3 cups mozzarella cheese, for layering
9-10 no-boil, oven-ready lasagna noodles

Garnish with fresh parsley, minced

Directions: 
1. In a saucepan, cover the chicken breasts with water and boil until the chicken is cooked thoroughly (165 degrees F at the thickest part), about 10-15 minutes. Let the cooked chicken cool, then dice into 1/4-inch cubes.

2. Make the sauce. In a saucepan, melt the butter and whisk in the flour and stir until smooth -- at least 2 minutes to allow the flour to cook. Add the chicken broth and sherry, and stir until sauce is combined and slightly thickened. Season the sauce with the oregano, salt, and pepper. Add the diced chicken to the sauce and stir to coat.

3. Prepare the ricotta layer. Mix together the parmesan and ricotta cheese. Thaw out the frozen spinach, and squeeze it until it is well-drained. Stir in the thawed and drained spinach into the cheese mixture. Season with salt and pepper.

4. Assemble the lasagna. Add a drizzle of olive oil to the bottom of a large casserole pan. Layer the noodles on top of the olive oil. Add a layer of the ricotta mixture on top of the noodles, then add a layer of the chicken mixture. Top the chicken with a sprinkle of cheese, then add another noodle layer. Repeat the layers until you reach within 1/2” of the top of the pan. Finish the layering process with a noodle layer generously covered with mozzarella cheese.

5. Loosely tent the lasagna with aluminum foil.

6. Preheat the oven to 350 degrees F. Bake for 50-60 minutes, or until the lasagna is hot and bubbly. Remove the aluminum foil from the top for the last 10-15 minutes. If needed, broil until the cheese to golden brown perfection.

7. Let the lasagna sit for about 10-15 minutes after removing it from the oven to allow the layers to set. Garnish with fresh parsley and serve hot.

Valentine's Day arrives soon! This year, try a luxurious "date night in" with a special menu. IN THIS ISSUE, we feature a romantic surf & turf menu starring a Classic Wedge Salad, Lobster Tail & Filet Mignon, with a sweet ending of a decadent Chocolate Raspberry Molten Lava Cake!

All Right Tools For Making Dinner Together

BIA Ramekin, 6oz Ramekins have so many uses! Great for making molten cakes.

Fortessa Forte Champagne Flute Update your selection of stemware! We have many styles to choose from.

Finex Cast Iron Skillet, 10" Our go-to pan for making the best steaks. Hand seasoned, heirloom quality cast iron.

RSVP Seafood Scissors Shellfish shears are so helpful when preparing lobster tails.

Victorinox Chef's Knife, 8" A workhorse knife that is made for chopping, slicing, and dicing with ease!

USA Pan Half-Sheet Pan For co-cooking ease! Perfect for roasting and baking surf and turf.

Serves 2

This Classic Wedge Salad is both refreshing and super satisfying. Dress a simple wedge of crisp iceberg lettuce with a rich homemade blue cheese dressing, crispy bacon, ripe tomatoes, and buttery croutons. 

Ingredients:
1/2 head iceberg lettuce
4 slices of bacon, cooked and crumbled
1/2 cup grape tomatoes, quartered
1 tablespoon chives, sliced
handful of homemade croutons (see recipe below)
homemade Blue Cheese Dressing (see recipe below)

Blue Cheese Dressing:
1/2 cup sour cream
1/4 cup mayonnaise
1/3 cup buttermilk
2 tablespoons red wine vinegar
1 tablespoon shallot, minced
1/4 teaspoon garlic salt
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup crumbled blue cheese

Croutons:
4 slices of hearty bread, cut into 1/2-1-inch cubes
1/4 cup melted butter
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon Italian herbs seasoning blend

Directions: 
1. Prepare the blue cheese dressing by combining all ingredients except the fresh blue cheese crumbles in a small food processor and process until smooth. For a chunky blue cheese, add in the crumbles. For a smooth blue cheese, pulse the blue cheese into the dressing. Keep the dressing well sealed and refrigerated until ready to use.

2. Prepare the croutons. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or aluminum foil. Toss the bread cubes with melted butter, garlic powder, kosher salt, pepper, and Italian seasoning. Spread the croutons in a single layer on the baking sheet, and bake for 12-15 minutes (turning once) until crispy and edges slightly browned. Let cool completely. 

3. Assemble the salad. Crumble the cooked bacon. Wash and cut the iceberg lettuce into wedges, removing any loose outer layers. Quarter the grape tomatoes, and mince the chives.

4. Layer the salad. Prop up the wedge on a salad plate, drizzle with the homemade blue cheese dressing. Layer on the toppings: bacon crumbles, grape tomatoes, croutons, and generously garnish with the chives. Serve while still well-chilled.

Serves 2

A surf and turf dinner for two guarantees a successful date-night-in on Valentine's Day! Easier to make than you’d think, the primary effort involves prepping the lobster tail -- and that’s not all that difficult! Once the tails are ready, place them in the oven as you sear the steaks. Once the steaks are seared - also add them to the oven and let the heat finish the job in just a few minutes. What a lovely dinner for two!

Lobster Tails:
2 (4-5 oz each) lobster tails
2 tablespoons butter, melted
Sprinkle of Kosher salt
1 teaspoon parsley, minced
2 wedges lemon

Filet Mignon for Two:
2 (6 oz each) filet mignon steaks
1 tablespoon olive oil
1 tablespoon butter
Kosher salt and black pepper

Lobster Directions: 
1. Prepare the lobster tails. Use kitchen shears to cut along the top of each shell in a line down the middle stopping just before you reach the flat part of the tail. 

2. Turn the lobster over, and cut off the small legs underneath the tail. This will help when trying to release the meat from the shell in the next step.

3. Using a spoon, loosen the meat from inside the shell, and place on top of the shell. The meat will still be attached at the tail's end. Placing on the shell will help to prop up the meat as it is baked and served.

4. If there isn’t already a score in the tail's meat, cut a shallow slit along the top of the lobster meat. Remove the vein from inside the meat if present.

5. Brush the lobster with the melted butter and sprinkle with salt.

6. Bake at 400 degrees F for 10-12 minutes, or until the meat has turned an opaque white and the shell becomes bright red.

7. Garnish with a lemon wedge and fresh parsley.

Steak Directions: 
1. Remove steaks from the refrigerator 30 minutes before cooking. Season with a generous sprinkling of kosher salt and freshly ground black pepper on all sides. 

2. Preheat the oven to 400 degrees F (if not already hot from roasting the lobster tails.)

3. Heat the olive oil and butter in a cast iron skillet until sizzling hot.

4. Sear the steaks on each side for 2 minutes until a crust forms.

5. Place the seared steaks in the oven and cook for 4-5 minutes, or until the center reaches 125 degrees for Rare or 130 degrees F for medium.

6. Let the steaks rest for 5-10 minutes before serving.

Makes 4 (6 oz) cakes

Molten cakes are a popular indulgence for a reason! We found that they are super easy to make, and well worth the minimal effort. The trick for making the cakes molten, is to bake them at a high temperature, so that a crust quickly forms while the center of the cake stays warm and gooey. Complete the experience with a scoop or two of ice cream, a dusting of powdered sugar, and a few fresh raspberries!

Ingredients:
4 (6 oz) ramekins
2 tablespoons of butter, for buttering the ramekins
2 tablespoons of cocoa powder for preparing the ramekins
1 stick unsalted butter
6 ounces bittersweet chocolate
2 whole eggs
2 egg yolks
3 tablespoons sugar
1/8 teaspoon cream of tartar
1 teaspoon of vanilla extract
Pinch of salt
2 tablespoons all-purpose flour
8 fresh raspberries, for filling cakes
1 tablespoon powdered sugar, for dusting the baked cakes
Additional fresh raspberries, for garnishing
Vanilla ice cream, for serving (optional)

Directions: 
1. Butter the inside of the ramekins, bottom and sides. Dust the buttered surfaces with cocoa powder. Shake out any excess powder. This preparation of the ramekins is key to creating a nonstick situation and will facilitate the unmolding and inverting of the cakes when it's time to serve.

2. In a small sauce pan, melt the butter with the chocolate. Stir until the chocolate is melted completely.

3. Using a large bowl and a whisk, beat the eggs, egg yolks, sugar, cream of tartar, vanilla extract, and salt together until well combined and slightly fluffy.

4. Stir in the melted chocolate and butter. Add the flour and fold carefully and gently until just combined.

5. Fill the ramekins 3/4 of the way with the cake batter. Place two raspberries in each ramekin. Top off each ramekin with the remaining batter ensuring that the raspberries become covered.

6. Bake at 450 degrees F for 9-11 minutes, or until the tops of the cakes are just beginning to crack. Because the cakes are baked at a high heat, the inside will be "molten lava," while the outside is firm.

7. Allow the cakes cool in the ramekins for 1 minute, then invert each cake onto a dessert plate. Dust with powdered sugar, garnish with fresh raspberries, and serve with a scoop of vanilla ice cream.

It's a new year -- a perfect time to readjust a few habits. Create an intention to power your days with healthier breakfasts. IN THIS ISSUE, we present three hearty and satisfying power bowls each one a great choice for breakfast -- or good to eat any time of day!

Start With A Healthy Breakfast

Vitamix 3300 Ascent Blender A high powered blender is a life changer for super smooth smoothies. It's time to upgrade!

Mauviel Saucier w/ Lid, 1.7Qt Ideal for cooking whole grains. Thick bottom and the efficient heat-transferring core cooks without burning.

RSVP Berry Colander A perfect colander for washing berries. So adorable!

Food Huggers Avocado Hugger Made specially to fit over a half avocado to help keep it fresh.

Bonjour Stainless Steel Stovetop Espresso Maker, 6 cup Coffee is a necessary addition to any solid breakfast. This espresso maker is well designed and efficient at making a quality cup.

OXO 3-in-1 Avocado Slicer Avoid avocado hand! This is the all-in-one tool to split, pit, and slice avocados safely.

SPREAD THE GOOD CHEER WITH ARTFULLY ICED SUGAR COOKIES! 
IN THIS ISSUE, we feature an easy-to-approach sugar cookie and icing recipe. Then, we get creative by decorating cookies with a variety of techniques and embellishments. These cookies are sure to delight your loved ones this holiday season.

For Holiday Baking

OXO Cookie Sheet We keep four baking sheets busy during cookie season. Quality pans result in evenly baked cookies.

OXO Cookie Press Festive cookie cutters.

Norpro Parchment Paper Parchment paper is a baking essential.

OXO Cooling Rack Cooling cookies is an important step. Several cooling racks are needed as cookies are baked and readied for decorating.

Harold Silicone Half-Sheet Silicone baking mats are ideal for cookie baking. They create a non-stick surface every time. Reusable again and again.

OXO Cookie Spatula The cookie spatula makes moving hot cookies to a wire rack easy.