Thanksgiving with Ease

Posted on November 02, 2018 by Lisa Renteria | 0 comments

HAPPY THANKSGIVING! We love how this holiday centers around 
gratefulness, family, friends, and, of course, bountiful food!
IN THIS ISSUE, we offer a few tips for mastering the basics for the big day. 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!

 Thanksgiving Dinner Essentials

Mauviel Stainless Steel Roasting Pan with Rack

An excellent pan for roasting the turkey, and for baking dishes for a crowd.

Epicurean Natural Cutting Board

Choose a cutting board that is kind to your knives. This one is our favorite, as well as dishwasher safe.




Zwilling Pro 7" Santoku

The most valuable knife for Thanksgiving and all the chopping and slicing involved in dinner preparation.


RSVP Potato Ricer

Make fluffy, lump-free mashed potatoes with ease!

OXO Swivel Peeler

A sharp peeler makes a quick work of prepping vegetables. Keep a couple around for any extra helping hands.

Wusthof Carving Set

This set is indispensable when it's time to carve the bird. The fork steadies while the sharp knife carves with ease.



Posted in Articles, Newsletter, Recipes, Upcoming Demos

Comfort Food with Cast Iron

Posted on October 18, 2018 by Lisa Renteria | 0 comments

This time of year is perfect for cooking a few favorite comfort foods using one of our favorite types of pans - cast iron. Known for supreme durability and great heat retention, cast iron has been a classic type of cookware for over two thousand years! IN THIS ISSUE, we explore a few easy recipes that utilize cast iron, and will surely satisfy any hunger.

 Our Favorite Cast Iron

Lodge 12" Skillet

Bake and serve all in one dish! These skillets are oven safe and broiler safe.



Staub 4QT Turquoise Cocotte

A versatile cast iron pot that features an enameled surface interior and exterior. 


Finex 10' Skillet

Cast iron gets a modern make-over! American-made, designed to last forever. Unique stay cool handle design. Start an heirloom.






Le Creuset 5.25QT Deep Round Oven

A classic pot for a reason! This pot has defined the enameled cast iron.





Knappmade Chain Mail Scrubber

Perfect for cleaning cast iron.


Finex Cast Iron Dutch Oven

Modern cast iron that is defined by its heavy-duty construction that promotes even cooking and superior heat retention, Stay cool handles and, octagonal shape. 


Posted in Articles, Newsletter, Recipes, Upcoming Demos

Classic Pot Roast

Posted on October 18, 2018 by Lisa Renteria | 0 comments

Serves 4-6

Nothing beats a classic pot roast! Easy to prepare, the oven does all the hard work of creating an entire delicious meal in one pot. We recommend using a large, enameled cast iron Dutch oven for roasting - it cooks food perfectly and clean up is so easy. A quick gravy ties all of the savory flavors together for a meal that delivers on comfort and flavor. 

(1) chuck roast (2 1/2 - 3 pounds), trimmed
4 tablespoons olive oil
1/2 teaspoon salt 
1/4 teaspoon black pepper
3 large carrots, chopped
1.5 lb fingerling potatoes
1 large yellow onion, cut into 8-12 wedges
7 whole cloves of garlic, peeled
1 cup red wine
2 cups beef stock
4-5 sprigs of thyme
2 sprigs of rosemary
2 bay leaves

Pot Roast Gravy Ingredients:
2 cups pan drippings (or additional beef stock)
1 cup beef stock
2 tablespoons butter, softened
2 tablespoons flour 
Salt and pepper, to taste

1. Preheat the oven to 325°F.

2. Prepare the roast by trimming away extra fat on the perimeter, and patting the roast dry. Generously sprinkle with salt and black pepper. In a large enameled cast iron Dutch oven, heat the olive oil until hot and shimmering. Sear the roast on all sides until browned. Drain away any excess fat that’s been rendered.

3. Add the carrots, potatoes, onion, and garlic to the pan. Pour in the red wine and beef stock. Add the thyme sprigs, rosemary sprigs, and bay leaves tucking them in between the vegetables.

4. Cover the pot and place in the oven for about 2 hours, (or about 45 minutes per pound), until the meat is fork tender.

5. Remove the roast to a platter and loosely tent with aluminum foil. With a slotted spoon, remove the vegetables.

6. Prepare the gravy. Use a gravy separator to remove the excess fat from the pan drippings. Add an additional cup of beef stock (or additional stock to make a total of 3 cups of liquid). Bring the liquid to a simmer and reduce by half leaving approximately 1-1/2 cups of liquid. While the gravy simmers, massage the softened butter and flour together into a paste making a beurre manie; divide into 4 small balls. (This step ensures that the gravy will be lump-free)/ Once the liquid has been reduced, add one piece at a time to the simmering pan juices, stirring continuously until the gravy thickens. Season with salt and pepper to taste. Serve on the side.



Cut Carrots

Brown the Beef

Ready to Roast


Beurre Manie

Make Gravy

Posted in Articles, Newsletter, Recipes

Dark Chocolate Chip Skillet Cookie

Posted on October 18, 2018 by Lisa Renteria | 0 comments

Makes one large 10" cookie

Close your eyes, imagine biting into a warm, chocolate chip cookie. To make your dreams come true, try this skillet chocolate chip cookie -- it delivers the perfect chewy, chocolatey experience that you need. This recipe's flavor is elevated with a few special add-ins -- a hint of heat from the cayenne pepper, just the right amount of dark chocolate chips, plenty of crunchy walnuts, and to complete the experience - a sprinkle of flaked salt. 

6 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1/3 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour 
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup dark chocolate chips 
1/2 cup walnuts, finely chopped
1/2 teaspoon coarse flake salt, for garnish

1. Preheat the oven to 350° F. In a large bowl, mix the butter, granulated sugar, and brown sugar until evenly incorporated. Stir in the egg and the vanilla.

2. In a separate bowl, mix the dry ingredients, flour, baking soda, salt, and cayenne pepper until evenly combined.

3. Add the dry ingredient mixture to the butter-sugar mixture. Fold in the chocolate chips and walnuts. Transfer the cookie dough to a 10-inch cast-iron skillet and pat into place forming an even layer. 

4. Bake in a preheated oven until the cookie is golden brown and just set in the center (the dough springs back to a light fingertip touch, 18 to 20 minutes. Let the cookie cool for 5 minutes and sprinkle with flake salt before serving. Serve warm wedges with vanilla ice cream.




Mix cookie dough

Add chocolate chips

Chop Nuts

Mix Cookie Dough

Ready to Bake

Posted in Articles, Newsletter, Recipes

Great Gratins

Posted on October 04, 2018 by Lisa Renteria | 0 comments

Posted in Articles, Newsletter, Recipes

Fall Apples! Sweet and Savory

Posted on September 20, 2018 by Lisa Renteria | 0 comments

Posted in Articles, Newsletter, Recipes

Caribbean Party Newsletter

Posted on August 27, 2018 by Lisa Renteria | 0 comments

SUMMER'S END IS NEARLY HERE -- time to plan one last hurrah! 
IN THIS ISSUE, we’ve planned a perfect dinner party menu with Jerk Pork Tenderloin, Coconut-Ginger Rice, Island Black Beans, Beet Slaw, and even a Classic Piña Colada! Break out the drink umbrellas, queue up a good playlist, and get ready for a party!

 Cuisipro Fine V Rasp

This tool is a kitchen essential! Great for zesting citrus, cheeses, and more!

Microplane 3-In-1 Ginger Tool

Include more ginger in your cooking! This 3-In-1 ginger tool makes it easy! 

Vitamix Asent Series

So many uses! Blend smoothies, sauces, marinades, soups, and more!

All-Clad 3QT Stainless Steal Sauce Pan


An essential pot that cooks rice, beans, and so much more. Stainless clad for the perfect balance between durability and efficient heat transfer.


Kyocera 3" Ceramic Paring Knife

A perfectly sized knife for small prep work.

Clear Glass Drinking Straw

Serve drinks style with reusable glass straws.

Posted in Articles, Demos, Newsletter, Recipes, Upcoming Demos

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