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Summer Kids Chef Camp- Meet our Instructor!

We're delighted to introduce Lori Hinze, who will be our Lead Chef Instructor for our Summer Kids Chef Camp! Lori has run a cooking school in the Houston area for several years, teaching kids, teens and adults, as well as having an after-school cooking and educational program for children.

She is BURSTING with great ideas for our camp, and we're thrilled to have her on board. You can visit her website at www.txcookingschool.com for more info on Lori, her classes and more.

If you're interested in signing your child or grandchild up for our Kids Chef Camp, just visit our website and click on the Kids Camp tab. You can see the weekly schedule with themes and menus, and download registration forms. Don't forget, we're also going to be offering TEEN SESSIONS which will teach more advanced "real world" skills.

You asked for it, so we got it... Bodum, that is.

So the next time somebody comes in and asks "Do you carry Bodum products?", we'll be able to say... "Yes. Yes, we do."

I kid! We brought Bodum in because it's a fantastic product line, with coffee and tea items ranging from traditional coffee presses, to cool travel mugs that you can put photos in, to beautiful glass teapots with an almost Art Deco feel. That's the one in the photo- it's called the Assam. Pretty, isn't it?

They also have a great line of insulated glassware that won't sweat (or condense, for you more delicate-minded folks out there) and will keep your beverage hot or cold much longer than single-layered glassware. And we all know how important keeping your beverage cold in Texas is especially in the summer!

Come check them out. You'll thank yourself later, and then you can take yourself out for an appreciation lunch.

Good Friends and Bread

My friend Ruby was visiting from Maine last week. She comes down a couple of times a year, and we always make sure to save one of her days here for our "Cooking Day". I even went shopping for odd miscellaneous ingredients in advance of her arrival, just in case we wanted to make dried pineapple-macadamia-white chocolate cookies, for example. (We didn't, but those sound good, don't they? I'll have to try that.)

Anyway, our day started at 6 am with two wonderful loaves of oatmeal bread. One we did with maple syrup, and the other with molasses. When they were hot, I liked the molasses better, but after they cooled, the flavor really came out in the maple loaf and that one ended up being my favorite. Fantastic toasted, and they make great sandwiches too.

Here's the recipe so you can try it. Let me know which one you prefer!

Maple (Or Molasses) Oat Bread

1 cup old fashioned oats
1 cup boiling water
1 package (1/4 oz) active dry yeast
1/3 cup warm water (110 to 115 degrees)
1/2 cup real maple syrup OR molasses
2 tsp canola oil
1 1/2 tsp salt
3 1/2 to 4 cups all-purpose flour, or use half bread, half all-purpose flour.

Topping:
1 egg white
2 T old-fashioned oats

Place oats in a blender or food processor, cover and process oats for 6-7 seconds or until coarsely chopped. Transfer to a small bowl; add boiling water. Let stand until mixture cools to 110 to 115 degrees.

In a large bowl, dissolve yeast in 1/3 cup warm water, add syrup or molasses, oil, salt, oat mixture, and 2 cups flour. Beat until smooth.

Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down, turn onto a lightly floured surface. Shape into a flattened 9" round loaf. Place in a greased 9" round baking dish. Cover and let rise again until doubled, about 45 minutes. (You can also use a regular loaf pan if you prefer a more traditionally shaped loaf.)

Brush with whisked egg white, sprinkle with oats.

Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.

Recipe from Taste of Home Fall Baking 2009, via Ruby.

Just THREE DAYS LEFT - Huge Storewide Sale!

Wow! If you want it, it's on sale right now! We're having a Giant Sale to clear out room for all the new merchandise that will be coming in over the next couple of weeks. That's right, Tony went a little crazy at the Housewares Show... and you can reap the benefits. Take 20% off regularly priced merchandise (10% off electrics), and our clearance is 40 to 60% off! I'm loving this...

Oh, and tell your friends, too! The more the merrier!

There are a few vendor exclusions, so if you have any questions, just give us a call at 266-5666.

Raw Foods Class, Wednesday April 14th!

You won't believe it's Raw! Join Chef Alicia Ojeda, noted Raw Foods Chef of Beets Cafe in Austin, for a surprising and delicious feast! The raw foods diet has been linked to more energy, healthier skin, a reduced risk of heart disease and better digestion. This class will be a great introduction to Raw Foods, or if you're already a Raw Foodie, you'll get some tasty new ideas. Menu includes: Baby Mix Salad with Creamy Hemp Ranch Dessing; Marinated Kale Salad; Zucchini Pasta Noodles with two sauces - Zesty Marinara and Creamy Alfredo; "Mock Parmesan Crumble; and a Chocolate Mousse Parfait. Chef Alicia will also be introducing her NEW Cookbook and will be available to autograph copies after class. (*Class is VEGETARIAN and GLUTEN FREE). The cost for this class is $45.00 per person.

Local Farmers' Markets- They're where to shop!

Get out this spring and enjoy the freshness being produced by local farms! I've compiled a list of local farmers' markets with the days, times and location- let me know if I've forgotten your favorite.

Austin Farmers Market at The Triangle 3 pm - 7 pm, October-April; 4 - 8 pm, May - Sept. Wednesdays Year ‘round at 46th and Triangle Avenue, at Triangle Park

The Truck Farm Farmers Market, Located at the Northeast Corner of Bee Caves Road and Hwy. 360, in front of Pots & Plants Nursery. Open every Thursday year round, “rain or shine” From 3-7 pm. REMEMBER: Look for the pink flamingos in front of the Market! Call Amy Ingram, Market Manager at 512-440-7196 for more information.

Austin Farmers Market—Saturdays, 9am–1pm, at 4th & Guadalupe at Republic Square Park Downtown.

Barton Creek Farmers Market, Saturdays 9 am to 1 pm. Barton Creek Mall Parking Lot near Dillards. (Formerly known as the Sunset Valley Farmer’s Market.)

Cedar Park Farms to Market—Opening Saturday, March 27, 2010, 1890 Ranch Shopping Center in Cedar Park at the corner of 183A and FM1431.

Dripping Springs Farmers Market—1st and 3rd Saturdays through October, 9am– 1pm, The Triangle at the corner of HWY 290 and RR12 in Dripping Springs. 512-858-4725

Sustainable Food Center Farmers Market at Sunset Valley 9 am to 1 pm Saturdays, 3200 Jones Street -Toney Burger Center Parking Lot (A project of Sustainable Food Center)

HOPE Farmers Market—Sundays, 11am–3pm, 414 Waller St., the corner of E. 5th & Waller St. at the Pine Street Station. A project brought to the Austin community by the HOPE (Helping Other People Everywhere) Campaign.

Pizza Workshop This Saturday!

Want to learn to make pizza at home? Or are you already doing it, and want to perfect your skills? Chef Myrna Kallergis will be leading a Pizza Workshop Saturday, March 20th, where she'll teach you to make white crust and whole wheat crust, and even show you a great dessert pizza! You'll get to sample all the pizzas made in class and get the recipes, too.

This is lots of fun for kids as well. (Especially at the end of Spring Break where you might be running out of things to do!) We still have space available in our 12:30 session, and the cost for the one-hour workshop is $8 per person. If you'd like to attend, just call 266-5666 and press 3 to speak with any associate! Hope to see you there!

Bring in your Dull Knives!!!

This weekend, March 12, 13 and 14, (Friday through Sunday), the Knife Sharpest will be here. They do a FANTASTIC job sharpening not just knives but implements of all sorts, whether it be saws, shears, garden tools, mandolin blades- you name it!

Graham and Susie will be here from 10-4 on Friday and Saturday, and 12-4 on Sunday. If possible, they'll do your knives while you wait, but if there's a backlog we'll take your number and call you when they are done. The price is $4.50 for straight-edge knives and $5.50 for serrated, and it's worth every penny. You won't believe how sharp your knives will be when they're done.

They take cash or check only, so be prepared!

We're Nuts About Nuts!

Hop on into Faraday's

Get ready to fill those Easter baskets! We just brought in pecans from the Berdoll Pecan Candy & Gift Company. They are a Texas pecan company from Cedar Creek. We have tasted them and are HOOKED! We have milk, white, and dark chocolate covered pecans. There is also honey-glazed pecans, pecan brittle, & an assortment bag. Come on in and check them out. They are sure to tempt any pecan lover.

Real Texas Barbeque...

I was on vacation this past week, and my parents were visiting. Being fans of all things meat, they usually insist on hitting The Salt Lick every time they come down. This time, we thought we'd try something different so we headed to Lockhart. Destination: Smitty's Market.

Well, if we were looking for something very different from the Salt Lick, we certainly found it! This was pure, rustic Texas food. And oh my gosh, was it GOOD. No plates, no forks (though they kindly did have plastic spoons for the potato salad), and a LOT of napkins. We came home with a big bag of leftovers and meat hangovers.

So here's my question... where do I take them next for a GREAT BBQ experience? I am open to all suggestions!

Oh, and if you're ever at Smittys- try the Pork Chop. Trust me.

Finally Here- Cuisinart Green Cookware!

Well, they're a bit late- we thought we'd have them for Christmas- but the Cuisinart Green Gourmet Stainless cookware has arrived! We now have 8" and 12" frying pans, priced at $39.99 and $69.99.

What's so great about these pans? They're PTFE and PFOA free, so no worries about chemical fumes; they have a durable ceramic-based nonstick interior; and they're partially made from recycled stainless steel. The 8" is multi-clad, and induction ready. All in all, a pretty cool line of pans. Come check them out!

Also in this Cuisinart order: A set of rechargable electric Salt and Pepper Grinders. Why worry about batteries when you can just plug these into their base and recharge them? They sell for $69.95 for the set.

Good stuff, guys. Good stuff.

Blakely's "First Aid Kit"

Ahhh Rich Chocolate and Espresso....this combo should be in everyone's first aid kit as it has magical healing powers! In a serious craving for this combo I found the cupcake recipe online and doctored the icing to go on top. All I have to say is make them and then eat one in private and instantly you may be cured of most anything.

PLEASE try this at home and let me know what you were cured of!

**Be warned: overconsumption could cause you to irrationally keep the cupcakes-of-wonder hidden from anyone else.**



Chocolate-Espresso Buttercream

3 cups sifted powdered sugar (divided)
1 cup baking cocoa (sifted)
1 stick butter, softened
5-6 T. milk
1 tsp. vanilla extract
1 ½ oz. strong espresso, cooled

Beat 1 cup powdered sugar, cocoa, butter, 2 T. milk, vanilla and espresso until creamy. Gradually beat in remaining sugar and milk, alternating until it has achieved desired consistency.

Makes approximately 2 cups.

Chocolate-Espresso Cupcakes

1 cup sugar
2 sticks butter (8 oz), softened
2 eggs
1 ½ cups unbleached flour
2 tsp. baking powder
½ tsp. salt
½ cup milk
1 tsp. vanilla extract
4 oz. strong espresso, or 2 T. espresso powder dissolved in
½ cup hot water
½ cup cocoa

Preheat oven to 375. Line a muffin tin with liner papers.

Cream butter and suger together until fluffy, add eggs and beat until well mixed and light. Slowly add the dry ingredients and milk, then add the vanilla and the espresso. Batter should be light and sheeny.

Spoon into lined muffin tins, about 2/3 full. Bake about 25 minutes or until a toothpick comes out clean.

Frost with Chocolate-Espresso Buttercream.

Oh, so many books...

I spent my day off cleaning, and part of that odious task is dusting the bookcase. It seems that even though I seldom BUY cookbooks, I somehow acquire them... to the point that my collection is now outgrowing my shelves. Okay, I'm lying- I buy them. Often. There's got to be at least 250 of them. That photo? Just a teeny sample.

How many of these cookbooks do I use on a regular basis? Maybe four or five. But every time I think about getting rid of some, I can come up with an excuse to keep every one. ("But there's that thing I want to try someday..."). It's ridiculous!

I guess as far as hoarding habits go, it's a minor one. It's not like I'm saving paper bags or string. My babies- I mean my books- are organized and orderly. People always know what to give me for a gift, and they make the perfect souvenir when I travel.

If the truth be told, I simply like reading them. Looking at the pictures. Making up elaborate menus in my head that I'll probably never tackle. But I want to start a little project for myself. I'm going to make a recipe out of EVERY cookbook I own, at least one new recipe and book a week. Many of the cookbooks I collect are the "Community" type, like you see that are put out by churches or school PTAs. Others were gotten from my mother, and feature the oh-so-dubious cuisine of the 1970's. So I'm sure I'll have some disasters- but disasters can be fun, too. If I find something great, I'll put the recipe up here.

Am I a little crazy? (Don't answer that, Tony.) Let's take a little poll- how many cookbooks do you have? How many do you use regularly? And which one would you keep if you were told you could only have one? And, finally- anybody want to join me in this project?

Cooking Class on Feb. 17th- What a GREAT Valentine's Gift!

On Wednesday, Feb. 17th, we have Special Guest Chef Scott Crim preparing a fantastic menu. He'll be making Date Rumaki stuffed with Chorizo and Cream Cheese, Apple and Onion Stuffed Pork Tenderloin with Garlic Infused Demi-Glace, Rosemary Risotto, Fresh Green Beans and for dessert, Caramelized Bananas with Whipped Cream Chantilly and Warm Chocolate Ganache. (Has there ever been a more beautiful phrase than "Warm Chocolate Ganache"? Heck, if I wasn't working that day, I'D take the class!)

Surprise your Valentine by reserving a couple of seats in this class! Bring a bottle of wine and you've got a perfect date night. Class will run from 6 to 8 pm, and the cost is just $45 per person. Call us at 266-5666 to reserve your spot!

Here we are at last!

Welcome to Faraday's Kitchen Store's blog! We'll use this space to keep you posted on what's new, what's happening and what we're thinking about food, cooking, baking and the culinary world in general. Check back with us often for updates, information on new products, special offers, recipes and more!

We're all going to take turns posting, so you'll be getting several different perspectives here. And don't forget to comment- we want to hear from you, good or bad!

Now... let's get cooking!