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    Emile Henry
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    Tramontina

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    Burlap & Barrel
    Enzo Olive Oils & Vinegars
    INNA
    LorAnn Oils
    Rancho Gordo Beans
    Olivelle: The Art of Flavor
    Raft
    SaltWorks
    Sonoma Portworks
    Tea Pigs
    Whole Spice

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    Buy it for Life
    Joy of Outdoor Cooking
    Get Ready for Soup Season
    Get the Ultimate Home Chef's Kitchen
    Setting the Table
    The Best of Holiday Baking
    All Things Bread
    Home Bar: Get Creative with Cocktails!
    Wine Enthusiast
    Fresh from the Market
    Get Organized!
    Go Green & Eco Friendly
    Perfect Day for a Picnic
    American Made
    Home Sweet Home: Spring is Here!
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    Cremè de la Cremè: A Gift Guide with no Limit
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Articles

Thanksgiving with Ease

November 02, 2018

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.

 

 

Continue Reading

Comfort Food with Cast Iron

October 18, 2018

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. 

 

Continue Reading

Classic Pot Roast

October 18, 2018

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. 

Ingredients:
(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

Directions: 
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.

 

Ingredients

Cut Carrots

Brown the Beef

Ready to Roast

Roasted

Beurre Manie

Make Gravy

Continue Reading

Dark Chocolate Chip Skillet Cookie

October 18, 2018

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. 

Ingredients:
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

Directions: 
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.

 

Ingredients

Ingredients

Mix cookie dough

Add chocolate chips

Chop Nuts

Mix Cookie Dough

Ready to Bake

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Great Gratins

October 04, 2018

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Fall Apples! Sweet and Savory

September 20, 2018

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Caribbean Party Newsletter

August 27, 2018

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.

Continue Reading

"Date Night In" Newsletter

February 02, 2018

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 

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.

 

Continue Reading

Le Creuset Day on Saturday, December 2nd

December 01, 2017

Demos / Tastings

 

11 am-12 pm        Toque Blanche Coffee made in Le Creuset French Press

12 pm-2 pm          Turkey Meatballs with Fresh Tomato Sauce using the                                                         Le Creuset 3.5 qt Buffet Casserole

 2 pm-4 pm         Tortilla Soup made in the Le Creuset 5.5 qt. Round Dutch Oven

Specials*  (Limited to stock on hand)

3.5qt Buffet Casserole


on sale for $149.95

Zen Kettle


on sale for $59.95

3.5 qt. Chef Oven


on sale for $199.95

8 qt. Stock Pot


on sale for $79.95

2.75 qt. Shallow Oven


on sale for $149.95

 

 

Mug


on sale for $12.50

Free Gift with Purchase 
(while supplies last)

Le Creuset Cookbook

 

 

 

The Cast Iron Way to Cook 

Continue Reading

Your Cast Iron Questions Answered

April 18, 2016

A while back we had a customer looking around at all the wonderful culinary things we had, and then he saw the Lodge Manufacturing rack filled with cast iron cookware. “I’m surprised a store like yours carries cast iron!” he said. My reply was “How can you be a serious cooking store and NOT carry cast iron?”
Cast iron has been around for hundreds of years, and some of our customers have inherited pans from their family that are almost that old! And it has survived that long for a reason.

Cast iron is slow to heat up, but once it is hot, it stays hot. This makes it great for long slow cooking, like soups and stews and also for searing and frying, all techniques where you want to maintain constant temperatures.
Cast iron pots come two ways, coated and uncoated. Uncoated cast iron is inexpensive, but it requires some maintenance to keep it from rusting (see below). If maintained properly, it will be virtually non-stick and last a lifetime. Enamel-coated cast iron is much easier to maintain, but the enamel-coating manufacturing process is a difficult one, and that is reflected in its price. We carry Lodge (uncoated) cast iron made in America, and Le Creuset enameled cast iron, made in France. Whichever way you go, you will have invested in cookware that can last generations!


 
 

 

Question of the Month: “How do I keep my cast iron seasoned?”

Lodge cast iron pans are pre-seasoned and, with a little care, you can keep them that way. We recommend that you avoid soap and soaking. You can use water and a sponge or brush to clean your pan, then rinse and dry it thoroughly. If you want to go a step further, after rinsing and drying with a towel you can heat it on the stove for a few minutes to really dry it out. After it cools off, you can apply a small amount of mineral oil to help protect it.

For those stuck-on bits, we recommend the Knapp Chain Mail Scrubber because it scrubs away baked on food without soap and without damaging the seasoning you worked so hard to maintain! Recommended by Cook’s Illustrated, it just takes a little elbow grease. Wash, scrub, dry and rub with oil. Done.

 

Tip of the Month: “Rust—is my pan ruined?”

You may find yourself needing to re-season your cast iron pan from time to time. Exposure to the elements, soaking in water for too long, or use of kitchen soap will deteriorate the seasoning and can cause the iron to rust. If this happens to you, don’t panic; almost all cast-iron is salvageable. Check out this great video from Lodge for a simple technique! 

 




As we on the Coastside know, rust can develop over time, and if that happens, just go ahead and have at it with some steel wool, wash and re-season as above.




Continue Reading

Thank You For Voting Us #1 in the Bay!

February 23, 2016

Toque Blanche was named Best in the Bay Area in this year's SF Gate A-List reader's poll for Best Home Goods store. Many thanks to our customers and staff!

Toque Blanche Winner for Best Homegoods Bay Area A-List

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