NEED AN ESPRESSO?

I don’t think any of us enjoys getting up for an 8 a.m. meeting at work.  BUT, the Nespresso meeting at Great News! Discount Cookware and Cooking School on May 1, 2008 was not only fun and informative, but got all of us off to a great start for our day.  Not only did we learn how to operate (and demonstrate for customers) the Nespresso machines but we also tasted some great espressos!  We also learned about a REBATE starting on May 1st when you purchase a Nespresso machine priced at $289 and above.  First, let me tell you about Nespresso machines and then I’ll remind you of the rebate.

Nespresso is a Swiss company founded in 1986 and a division of Nestle Company.  Nespresso has shown a 40% increase in sales every year since 2003 which tells us all something about the company and it’s product.

Nespresso makes four compact espresso machines which we carry in our Great News! Discount Cookware and Cooking School in Pacific Beach and on our online store at www.discountcooking.com 

The four most important factors to Nespresso in making a good espresso machine were water temperature, water pressure, grind and freshness.  The machines I describe below all have stainless steel thermal block heaters which maintain a consistent water temperature between 186-197 degrees, the pump has 19 bars of pressure resulting in better crema, capsules of coffee are composed of the highest quality Arabica beans and are hermetically sealed to retain flavour and aroma.

The Essenza  is the most basic machine which retails for $249.  It does not have a frothing attachment but is also available in a ‘bundle’ for $289.00  A bundle means the espresso machine comes with an Aeroccino (a separate electric frothing pitcher).  Easy to use for the most discriminating beginner.

The Le Cube is the next most basic machine which retails for $349 and will soon be available in our retail store and on www.discountcooking.com as a bundle for $398.94  The difference between this machine and the Essenza is the exterior finish (stainless), this machine has a foldup cup tray and it also has a cup warmer.

The D290 is the next machine, retails for $499 and one which includes a frothing attachment on the machine.  A cute little package and very affordable.

The Lattissima is fairly new at Great News! and we love it.   It is a joint venture between Delonghi and Nespresso and combines Delonghi’s one-touch cappuccino system with Nespresso’s expertise in making the perfect, single-serve espresso.  This machine would look great in any kitchen and retails for $799.

And, NOW, rebate information!   Anyone who purchases a Nespresso machine automatically becomes an account holder at Nespresso.  Purchase any Nespresso machine at $289 and above between May 1, 2008 and June 22, 2008 and $50 will be credited to your Nespresso account to use towards the purchase of Nespresso coffee capsules and accessories.

How easy is that?

Judie Erickson
Cookware Consultant
 

TASTING BAR

This isn’t wine tasting but rather “olive oil” tasting.  It isn’t possible to have every olive oil we carry on display for tasting.  So, we keep a few of our favorites (and best sellers) on this table but also display bottles of oil which are new in our product line.  The oils are exquisite and the bottles they come in are beautiful as well (nice to display these after you’ve used the oil!). These are all first press Extra Virgin Olive Oils (EVOO).

A list of few favorites we have on display for tasting along with suggestions for their use follows.  All of these oils are available at Great News! Discount Cookware and Cooking School in Pacific Beach.  We also carry a large selection of vinegars to compliment these and other oils.

“St. Pierre” is a Sonoma County Fair Gold Medal Winner.  The olives are grown and pressed in northern California and the oil has a rich and distinctive flavor to compliment your favorite cuisine.

“Stella Cadente” Blood Orange is also produced in northern California.  Suggested uses are arugula & beet salads, duck & pork roasts and chocolate/orange cakes.

“Tibvrtini” olives are grown East of Rome in the hills of Tivoli.  The olives are “hand raked” from trees during late fall harvest.  This is one of my favorites!  It is mild with just a hint of grassiness and good on any dish I serve. Use this oil when finishing any great pasta or just drizzle over fresh picked tomatoes.

All of these oils have a distinctive taste (flavor) and can be used in many other applications than the ones suggested.  We carry oils used for frying and sautéing (grape seed and extra virgin olive oil) and suggest the above oils for dipping and/or finishing your favorite dish.

Please, come in and enjoy our olive oil tasting bar!
Judie Erickson
Cookware consultant

DID SOMEONE SAY “PEUGEOT”

Yes, I did say Peugeot, but am not talking about the car.  On April 28, 2008 we at Great News! had a representative (Alain) from Peugeot, the company who makes phenomenal salt and pepper mills.

Peugeot, a French company, started a business in 1842 manufacturing grinding mechanisms for coffee mills.   Today that mechanism, virtually unchanged, is the basis for Peugeot’s famous pepper mills.

If I took something away from this meeting that I didn’t know before, it was that grinding pepper releases oils in the peppercorns giving more aroma and flavor to the food you’re eating.  I always thought why would I grind, grind, grind with a peppermill when I could sprinkle coarse pepper from Costco out of a jar?  Now, I’m a believer in pepper mills!

I also learned that when using a pepper/salt mill you only grind one way – clockwise – to avoid clogging the mechanism.  The size of the mechanism in every Peugeot mill is exactly the same AND you never need to clean the mechanism.

Though Peugeot offers many different types of mills for various uses, we at Great News! and  www.discountcooking.com  carry three.  The first is the pepper mill and the mechanism in it is case hardened steel.   This mechanism is important because it can withstand the pressures of cracking/crushing the pepper before actually grinding it.  Alain joked and said it’s easy to identify this mechanism because it’s like an “outie” (belly button).

The second type of mill is the salt mill and the mechanism in it is stainless steel (for use with “dry” salts).  To identify this mechanism look on the bottom of the mill for an “innie”.  Stainless steel is used in this mechanism because it is resistant to corrosion but both the stainless steel and case hardened steel have an additional proprietary treatment as extra protection against corrosion and wear in Peugeot Mills.

The third type of mill is a “wet” salt mill.  The mechanism in this mill is ceramic and not recommended for peppercorns or dry salt because they are hard products which cause wear on the mechanism and you can end up with ceramic residue in your food.  The wet salt is much softer so the risk of wear to the ceramic is minimal.

A new and outstanding feature of the Peugeot salt/pepper mills is the “U-Select System”.  There is a coded dial on the bottom of the mills for very fine grinds and very coarse grinds with everything in between.  We experimented grinding pepper on a paper towel to actually see the difference in the grinds.  The grind is consistent and beautiful every time!

Peugeot salt and pepper mills come in a variety of sizes and styles and range in price from $17 to $600 (our top price is about $150).  Can you imagine lifting a $600 pepper mill the size of a table leg to grind pepper on your food????    The mills I’ve described above can be purchased in our Great News! Discount Cookware and Cooking School in Pacific Beach or our online store at www.discountcooking.com
Judie Erickson
Cookware Consultant

WHAT A TREAT IT WAS!

I attended the “Crazy for Crustaceans” class at Great News! Discount Cookware and Cooking School last week and it was delightful.  Katherine Emmenegger C.C.C. (I know what it means but do you?….Culinary Chef de Cuisine) and Executive Chef at Great News! cooked up some mouth watering delicacies that left me feeling full (I mean stuffed!), satisfied and wanting to attend more of her classes.  Not only is she a great chef but her way of speaking to the class left everyone smiling and even giggling at some points. 

Anyway, Katherine began the evening with “Thai Shrimp Sausage Stuffed Pot Stickers with Ponzu Dipping Sauce. “    If you’re having a party and want an easy and fun appetizer this is a great recipe.  It can even be made ahead of time and put in the freezer!  Ponzu Dipping Sauce by Earth and Vine is available in the Great News! retail store and it’s hot, spicy and delicious.

I know I won’t remember which order we ate these recipes in so forgive me, Katherine, if I say this is what we had next and that isn’t true.  Next up was the “Langoustine and Arugula Salad with Lime Chili Vinaigrette.”  Part of the reason I attended this class was because I haven’t ever experienced some of the seafood in these recipes.  Langoustine is the French word for “prawn” so these little guys were a good choice in a simple salad with great flavor.

On to the “Crayfish Etouffee”.    What is crayfish anyway?  What is etouffee?  Crayfish resemble tiny lobsters and are popular in France, Australia, Scandanavia and parts of the U.S. (particularly Louisiana where they are referred to as “crawfish” or “crawdads”).  Etouffee is a spicy stew of crayfish and vegetables served over white rice.  So, there you go….another easy dish to prepare with lots of flavor.

Next we sampled “Pacific Northwest Crab Cakes”.  A combination of lox, shrimp, sea scallops and crabmeat (of course) topped with a spicy sauce which included horseradish and hot pepper sauce left all of us wanting more.

I think I’m safe in saying the next, and last, main dish was a delightful “New England Lobster Roll.”  I KNOW I’m going to add this recipe to my summer lunch/dinner menus!  Grill a buttered sandwich roll, fill it with lobster salad and tomatoes and squeeze fresh lemon juice over it and you’ve got a cool and refreshing sandwich  for any summer party.

To finish this delicious cooking class was our dessert “Sour Apple and Mint Sorbet”.  This dessert can be made in an ice cream maker if you wish (we sell them at Great News!) or any non-reactive oblong dish (Emile Henry makes the perfect one, which is also sold in our retail store).   Granny Smith apples, Apple Pucker Schnapps and a sprig of mint make this a soothing way to cool your palate at the end of a great meal.

Make it a point to sign up for any of Katherine’s classes and check out all of our great chefs online at www.great-news.com.  Come relax with good food and great company!

Purchase any of the items used in all of our classes at www.discountingcooking.com.
Judie Erickson, Cookware Consultant

Sharpen your skills

I have a confession. I have worked at Great News! for over 4 years and I have never taken a cooking class. That being said I jumped at the chance to join a staff knife skills training presented by our executive chef Katherine Emmenegger.

I learned so much. How to stand, how to properly hold the knife & the item being cut, knife safety, knife sharpening and how to choose the right knife for the task at hand. I fancy myself an above average cook but I think learning some new skills will help bring me up to the next level.

We got to try a bunch of different styles and brands of knives including the new Shun Elite blade. This was an exclusive to one of those other stores for a while but now we have it in stock. These knives are fabulous! Take a look at our knife case the next time you are here at Great News! If you don’t need a new knife you probably need a way to sharpen and maintain the knives you have.

Tiffany - Buyer

Dining out at home

A sales manager trying to get us to bring in his line of bakeware said “dine out at home” yesterday afternoon. Create an at home dining experience using all quality cookware that you love. I couldn’t get this thought out of my head all night. How lucky we all are here at Great News! to work in an environment that educates and inspires people to make their home life more satisfying.

To continue this theme of loving what you cook with Le Creuset had launched their beautiful new color: Caribbean! The gorgeous turquoise color has everyone talking. Cast Iron, Poterie, & Silicone our store is overcome with the color of the Caribbean ocean. Cast iron cookware is perfect for any low & slow cooking beacuse it has even heating & great heat retention.  Think beef bourgingnon, chicken and dumplings, coq au vin… Go home and dine out tonight.

Tiffany - Buyer

Chocoholics Enjoy!

Those of you with a sweet tooth should really hurry on into the store. We have 2 terrific new lines of chocolates: Chocolove & Theo Chocolate. Both lines feature beautiful packaging and have the flavor to back it up! Chocolove is estate chocolates made in Belgium from beans harvested around the world. The flavor variations are subtle but most certainly defined. Theo Chocolate has delicious flavors like milk chocolate with Chai spice or coconut curry. They will expand your mind and your tastebuds.

These make a great addition to our current selection of chocolates for both baking and snacking. Vosges makes beautiful bars that with tantalize your taste buds with the additions of green tea, chiles, hazelnuts, wasabi, salt, goji berries, dried olives…. I know the bars sound odd but they taste fantastic.

Gourmet chocolates are great to eat any time but they are especially fun to have after dinner when you still have half a glass of wine. Wine and chocolate are a terrific pair. Try it, I know you will like it.

It wouldn’t be fair to talk about all the yummy choclates in the store without mentioning my current favorite sweet treat: Arlene’s Gourmet Toffees. The pretty packages are at the front register and they are by far the best toffees I have ever tasted! Homemeade toffee, coated in chocolate and then dusted with nuts! YUM!

Bring some sweets home tonight!

Tiffany - Buyer

Cross it off the list!

As a self described foodie I am always trying something new in the kitchen. Most recently I cooked a rack of lamb. Whenever I see it on a menu I order it even if there is something else that has equal or greater appeal. I can’t help myself! Rack of lamb is my biggest menu weakness. For years I have toyed with the idea of learning how to cook it. I figured this would finally allow me true freedom when selecting my entree from a menu. If I can cook it at home (and enjoy it at home) the chef has no power over me!

I bought everything I needed and then went home and stared at this rack. It was me vs. the lamb and I was determined to win. I opened my copy of Ina Garten’s Barefoot in Paris and went to work. Garlic, parsley, butter, fresh bread crumbs… Throw the whole thing into the oven and wait. Let me tell you… It was Great! And Easy! And Delicious! I had so much time while the lamb was cooking that I washed the dishes, read a chapter in my book and then decided I would make her recipe for asparagus & hollandaise sauce. Why not?

I love the Barefoot Contessa. Her recipes are easy to follow, and I have had success with every single one I have tried. You should come in and pick up a book of hers. If cooking from scratch isn’t your thing come on in and buy some of the Barefoot Contessa’s salad dressings, baking mixes, preserves or marinades. They really are quite good!

Tiffany - Buyer

It only took me six years to get there….

Ninety- Nine Ranch has been a place that I always wanted to go, but just never have before this past Saturday.  I love to cook Asian food, so it really never made any sense that I don’t shop there frequently. It almost has become a joke since we offer tours and everyone I know shops there, but me.  Well, after Saturday I will shop there all the time!  I had so much fun looking at all the different sauces, noodles, produce and live fish.  I had to control my purchases being it was the first of many visits to come. I did find the smallest bok choy I had ever seen, beautiful eggplant and Thai chilies, all to go with my rice noodles that I found. So, three bags later and only $12.97- I could not believe the deals! I had Sunday night’s dinner ready, just needed my Lecresuet Wok and all my fresh ingredients to make Drunken Noodles, my favorite noodle dish.  Using my amazing cast iron wok, this meal was stir fried and ready in no time.  I must say it was the best I had ever made, and I owe all it my first trip to Ninety Nine Ranch Market.  I can’t wait to go back next weekend.  Erika- Retail Manager

Dressing Up Your Kitchen

We are always improving our selction of merchandise, adding in all the latest trends. Our latest is adding fashion back into the kitchen with our aprons and towels. They are bright, fun and glamorous. It is time to change your look in the kitchen!!

It is markdown time!!! Come on in and look for the green signs- they are all over the store!  Some great items now at a lower price, come help us make room for the new products that we will find at the Chicago Houseware show.

 Erika- Retail Manager