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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: Pot Roast Gravy Ingredients: Directions: |
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: Directions: 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. |
September 06, 2018
Serves 4 This recipe gets dinner on the table quickly using Secret Speedy Technique #2: The Multi-Cooker. A multi-cooker has several handy functions all in one - it can sauté, slow cook, pressure cook, cook rice, and more! We used three separate functions to get dinner done in a flash. First, we used the rice cooking function to make perfect, fluffy rice in about 10 minutes. Next, we used the sauté function to brown the chicken. Finally, we used the pressure cooking setting to infuse the sauce's flavors into the chicken. This dish is filled with deliciousness - sweet, salty, and a little spicy - it will satisfy any craving for take-out. Ingredients: Sauce: Garnish: Multi-Cooker Directions: 3. In a multi-cooker, using the sauté function, brown the chicken pieces on all sides in the canola oil, working in batches, as needed. 4. Once all the chicken has browned, transfer all the browned pieces to a plate and set aside. Add a 1/4 cup of water to the multi-cooker and scrape up any browned bits and wipe the bottom of the pot until clean and the water has evaporated. Or, you may leave the chicken and the browned bits in the pan, they will only enhance the sauce's flavors. 5. Meanwhile, mix the sauce ingredients together in a small bowl. Add the chicken back into the multi-cooker and drizzle with the sauce. Secure the lid, and follow the directions for your multi-cooker to cook at high pressure for 2 minutes. 6. Carefully, release the steam and serve over rice with a garnish of sliced green onions.
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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.
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Kyocera 3" Ceramic Paring Knife A perfectly sized knife for small prep work. |
Clear Glass Drinking Straw Serve drinks style with reusable glass straws. |
February 02, 2018
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.
Ingredients:
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
Directions:
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.
February 02, 2018
Serves 2 - 4
Champagne chicken is a rich entrée dish ready to delight loved ones everywhere! A simple flour and egg coating on the chicken creates a thin, golden crust while keeping the chicken tender and juicy. The sauce features the lusty flavors of shallot, champagne, cream, and just a hint of tarragon that all blends perfectly with the crispy chicken and sautéed mushrooms. An easy dish to master, it is perfect for a special occasion dinner date!
Ingredients:
2 boneless chicken breasts, cut in half,
or 4 thinly-cut chicken breast cutlets
1 egg
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons butter, divided
2 tablespoons olive oil
2 tablespoons shallots, finely minced
1/2 cup chicken stock
1 cup champagne
1/2 teaspoon minced tarragon
1 cup heavy cream
8 oz small brown mushrooms, halved and sauteed
Minced chives, for garnish
Directions:
1. If you are using whole chicken breasts, butterfly them by cutting in half. Pat dry. (Or skip this step and buy thinly cut breasts sometimes called "cutlets.")
2. In a small bowl, whisk the egg with 2 tablespoons of water to make an egg wash. Pour the egg wash into a shallow bowl. In another shallow bowl, mix the flour, salt, and pepper. Dip both sides of each chicken breast piece in the egg wash, then dredge in the flour mixture until lightly coated.
3. Heat a large stainless sauté pan over medium-high heat. Add 2 tablespoons of the butter and 2 tablespoons of olive oil. Allow the butter to melt and heat.
4. Place the coated chicken breasts in the hot skillet. Allow the chicken to cook on the first side until golden brown. Turn, and cook the second side until also golden brown and the chicken is cooked through. We recommend checking the temperature of the chicken as it cooks to avoid overcooking and drying out. Once the interior of the breast reaches 160 degrees F, remove the chicken from the heat.
5. Place the cooked chicken on a heat-tolerant plate, and place in a 200°F oven to keep warm while the sauce is made.
6. In the same sauté pan, sauté the mushrooms in two tablespoons butter until evenly cooked; remove from the pan. [Tip: Keep enough space between each mushroom half to allow a nice browning on all surfaces of the mushroom instead of a steaming effect.]
7. Using the same pan, prepare the champagne and cream pan sauce. Sauté the minced shallots for 1 minute. Add additional butter for sautéing, if needed.
8. Deglaze the pan by adding the chicken stock, and champagne to the skillet. Stir and scrape up the browned bits (fond). Reduce the heat to a simmer and allow the juices to reduce by half.
9. Whisk in the whipping cream, and add the minced tarragon. Season the sauce to taste with Kosher salt and pepper.
10. Plate the warm chicken breasts and ladle the sauce on top. Garnish with the sautéed mushrooms and minced chives.
February 02, 2018
Serves 2
Otherwise known as long, slender, green beans (in French, "haricot" means bean, and "vert" means green), haricots verts immediately elevate this meal for two. So much so, in fact, that you may momentarily catch yourself thinking, "Am I dining at a fancy, palatial French estate?" You're probably not, but, this simple dish adds plenty of panache to any menu. Bright lemony flavors and crispy shallots add just the right amount of complexity to these delicious green beans.
Ingredients:
2 shallots, sliced crosswise into rings
6-8 tablespoons canola oil, divided (for cooking shallots)
12 oz haricot verts, trimmed
2 tablespoons butter
1/2 cup chicken broth
1 lemon, zested and juiced
Kosher salt and pepper, to taste
Directions:
1. Heat 3 tablespoons of canola oil in a small saucepan over medium heat. Separate the sliced shallots into individual rings. Add to the hot oil and cook, stirring occasionally until they gradually turn golden and become slightly caramelized. Remove them from the pan with a slotted spoon.
2. Increase the heat to high, and add the remaining canola oil to the pan (until about 1/2" deep, or until shallots could be submerged). Let the oil heat until sizzling hot, about 350°F. Add the caramelized shallots back into the pan and deep-fry for about 4-5 seconds, watching closely to ensure that the shallots don't burn -- it all happens quickly!
3. Using a slotted spoon, transfer the now crispy shallots to a paper towel-lined plate to absorb any excess oil.
4. Meanwhile, blanch the green beans. In a large pot of boiling water, boil the haricots verts for 2-3 minutes, remove with a slotted spoon plunging them immediately into a bowl of ice water to halt the cooking process.
5. In a large skillet, melt the butter. Add the chicken broth and lemon juice, and bring to a simmer. Simmer until the liquid reduces by half. Then add the blanched beans, and sauté until the beans are crisp tender. Season with Kosher salt and pepper.
6. Transfer the cooked beans to a serving dish and top with lemon zest and the crispy shallots. Enjoy immediately.