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October 21, 2017 |

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Cooking for a Cause – Send Press Releases with GlobeNewswire

MISSION, Kan., Oct. 02, 2017 (GLOBE NEWSWIRE) — (Family Features) If you love to entertain and want to support a good cause, now you can do both at the same time.

A photo accompanying this announcement is available at http://www.globenewswire.com/NewsRoom/AttachmentNg/fed2eb5b-9a2f-4226-aea0-1de413185f53

Currently in its 16th year, Cook for the Cure is a program that gives those with a passion for cooking a way to support the fight against breast cancer. Through culinary-based fundraising, events, auctions and the sale of select products, the partnership between KitchenAid and Susan G. Komen for the Cure® has raised more than $10.7 million for the cause.

“It adds another layer of purpose to one of life’s great pleasures, cooking and enjoying food with family and friends,” said Anthony Pastrick, brand manager for KitchenAid. “The program continues to fuel passionate cooks with simple, creative ways to support a meaningful cause.”

You can make a difference by hosting a party that lets you Cook for the Cure by raising awareness and funds for breast cancer research. Here are some ideas to get you started:

Invite guests for an evening of appetizers, such as these Mini Fruit Tarts, and drinks. Encourage fundraising by awarding a prize to the guest with the highest donation, or let donors enter their names into a drawing to win a restaurant gift certificate or spa treatment.

Organize a fundraising bake sale. Get the neighbors involved in baking, promoting and selling – it’s a great way to bring people together. Your contribution could be these Lemon Berry Cheesecake Bars.

Host a potluck brainstorming party. Invite people who share your passion for helping others to bring their favorite dish and think up creative ways to support the cause as a group. Vote on a project then let everyone pitch in to get started. Cooking good food, sharing time with friends and giving back to the community – that’s a recipe for a truly great party. Learn more at CookfortheCure.com.

Lemon Berry Cheesecake Bars
Recipe courtesy of Lindsay Conchar of Life, Love Sugar on behalf of KitchenAid
Makes: 12-16 bars

Line 9-inch square cake pan with parchment paper, bringing up over sides.

Combine graham cracker crumbs and butter, and stir until well combined. Press crumb mixture evenly into bottom of cake pan. Set aside.

In bowl of stand mixer, beat cream cheese, 1 cup powdered sugar, lemon juice and lemon zest until smooth. In separate bowl, whip heavy whipping cream until it starts to thicken. Add remaining powdered sugar and continue to whip until stiff peaks form. Gently fold half the whipped cream into cheesecake mixture and place remainder in refrigerator to use later. Spread cheesecake mixture evenly in cake pan.

Refrigerate cheesecake at least 4 hours, or until firm.

Use parchment paper on sides to lift bars out of pan then cut into squares. Use remaining whipped cream to top cheesecake bars then add fresh berries, as desired. Refrigerate until ready to serve.

Mini Fruit Tarts
Recipe courtesy of Kelly Kwok of Life Made Sweeter on behalf of KitchenAid
Makes: 6 pastries

To make pastries: Heat oven to 400 F. Line baking sheet with parchment paper and set aside.

Place puff pastry sheet on lightly floured work surface and cut each sheet into 12 3-inch squares.

In small bowl, beat egg with milk to make egg wash and lightly brush onto each square.

Transfer pastries onto baking sheet and bake 10 minutes, until pastries have puffed up and are golden.

Cool completely on wire rack.

To make frosting: In stand mixer bowl fitted with flat beater, beat butter on medium speed until light and creamy, about 3 minutes.

Add cream cheese and beat until smooth and fully incorporated. Add coconut cream, coconut extract and vanilla extract, and beat until smooth.

Gently stir in powdered sugar until fully incorporated. Turn stand mixer on high and beat 1 minute, until fully combined. Add additional powdered sugar and coconut cream until desired consistency and level of sweetness is reached.

Spread or pipe coconut cream cheese frosting into middle.

Top with fresh fruit and another pastry square. Dust with powdered sugar, if desired.

10,000 Cupcakes
Sharing baked goods with friends is a pleasure. Now you can make it even more meaningful by sharing to raise money for a good cause.

From Oct. 1 through Oct. 31, for every original cupcake image or video shared on Twitter or Instagram with the collective hashtags #10000cupcakes and #donate, KitchenAid will donate $1 to Susan G. Komen, up to a maximum donation of $10,000. In addition, KitchenAid will donate $250,000 or more to Susan G. Komen through the Cook for the Cure program to support the fight against breast cancer. Since 2001, they have donated more than $10.7 million to Komen through the initiative, sales of pink products, celebrity chef auctions and fundraisers hosted by supporters.

Visit cookforthecure.kitchenaid.com/10000cupcakes to see the full terms and conditions and learn more about the 10,000 Cupcakes program.

Michael French
mfrench@familyfeatures.com 
1-888-824-3337
editors.familyfeatures.com

About Family Features Editorial Syndicate
Established in 1974, Family Features is a leading provider of free food and lifestyle content for print and online publications. Our articles, photos, videos and web content solutions save you time, money and help create advertising opportunities. Registration is fast and free – with absolutely no obligation. Visit editors.familyfeatures.com for more information. 

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Cookoff is good time for a good purpose

OTTUMWA — There are chili competitions where the rules are strict. Entries have to use specific types of meat, certain ingredients are banned, and the least violation can result in disqualification.

This is not one of those competitions.

Saturday morning’s cookoff to raise money for the Muscular Dystrophy Association had one rule: have fun. Competitors laced their chili with honey, bratwurst and other ingredients that would give purists heartburn. But, again, the rule was to have fun.

For Danny Hankins, the chance to compete with partner Jack Reed and Joe Claussen is also an opportunity to indulge in a skill he learned young. Hankins has enjoyed cooking for years, “since I was a teenage boy.”

He has experience in barbecue competitions and some other events, but there’s just something about the relaxed atmosphere of the Ottumwa cookoff that makes it special. “We won’t miss it,” said Hankins.

This year’s entry is a southwestern chili. It includes beans, both black and red, along with some Iowa sweet corn. Brisket forms the meat base for the chili.

A few tents away, Bill Keith is lending his daughter, Claire, a hand. The propane burner and cast iron dutch oven are old school chili tools. “It works pretty well,” Keith said. His own entry was back down the way a little bit, a bratwurst-based entry he came up with one year in honor of Oktoberfest.

Keith had always done a red chili, the kind most people think of when they think chili. But Oktoberfest deserved a different idea, he figured. Brats, some chicken stock and beer for the base. It’s lighter than a lot of chili and, on a warm day like Saturday, that wasn’t a bad thing.

Like many competitors, Keith learned how to cook chili early. Chili is simple to learn. There aren’t many ingredients needed for a good chili. It’s what people add and how they combine spices that make the individual entries stand out. Those seemingly small points are what form a cook’s signature.

“My grandma taught me when I was pretty young,” Keith said. “It’s kind of like spaghetti — everyone has their own recipe.”

Claire entered last year with a white chicken chili. This year’s entry has some bacon and is a more sweet and savory option. For Joel Fye and Paula Thudium’s entry, almost everything in the pot was homegrown.

“We try to do that. We can tomatoes, we do salsa, we grew garlic,” Paula explained. “We won the people’s choice last year.”


+1 

Trophies for the winners reflect the slightly tongue-in-cheek nature of the competition, as well as chili’s roots as a simple dish. Three cast iron skillets were lined up. Gold lettering on a red background indicated first, second and third places, as did the size of the skillet. The people’s choice winner would receive the reverse, red lettering on a gold background.

And, sure, the cooks said, winning would be nice. But with great weather, friends and good chili, rule No. 1 was a lot more important. Have fun.

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Harness the power of the Dark Side to vacuum your living room!

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Hundreds of ways to pamper your home and yourself

EVERETT — It’s like a nanny cam for the fridge.

From your cellphone, you can see what’s inside — and whose hands are grabbing the beer.

Or say you’re at the grocery store and can’t remember if you need milk. No problem. Your phone can show you if the jug is half empty or half full.

Refrigerators, like phones, cars and so much else, have gone “smart.”

In addition to the inside spy cameras, Samsung’s Family Hub model has a 21.5-inch LCD touchscreen panel that is a glorified tablet. It can stream videos, play music, send emails and post to-do lists.

No more excuses not to unload the dishwasher: the memo is there in the font and color of Mom’s choosing.

You can even see inside the fridge without opening the door.

Nothing in there you’re craving?

“You can touch it and say, ‘Call Domino’s,’ ” said Devin Anderson, sales associate at Judd Black in Everett.

The fancy refrigerator will be among the many items at the Everett Fall Home Show on Oct. 27, 28 and 29 at Xfinity Arena in Everett.

The show is a bonanza of ways to pamper your home with new windows, cabinets, flooring, furniture and electronics.

Many vendors will offer special deals on products at the show, event producer Bill Bradley said.

More than 200 home improvement and remodeling booths will be set up along with 120 booths comprising the Everett Gift Show, with about a dozen authors signing their books. One admission price covers it all.

The gift show will feature spices, sauces, candies, jewelry, clothing, pets wares, lotions, potions and more. Artists include Viviana Lopez, who makes sparkling jewelry from orange shells, coconut, banana pulp, nuts, beans and other items in her Bothell home-based business, VR Seeds Stones.

The appliances sparkle in a different way.

Many major kitchen appliances are now available in a new coated stainless steel sheen.

“It keeps fingerprints at a minimal,” Anderson said. “Plus, instead of using stainless steel polish you can use a glass cleaner.”

Instead of the usual white inside, interiors on many brands are available in grayish colors with adjustable shelves. A fridge by KitchenAid has a removable marinating dish and stylish wood-grained serving tray.

Another popular feature on many brands is a separate cooling system by zone.

“They say you can put an unwrapped head of lettuce in these and get almost a month out of it,” Anderson said of the Samsung model.

The Family Hub refrigerator has three cameras inside, so you can see how that lettuce is withering (or not) without opening the door.

However, there aren’t cameras in the freezer, so you can’t see who is scooping up all the ice cream.

Andrea Brown: 425-339-3443; abrown@heraldnet.com. Twitter: @reporterbrown.

If you go

Everett Fall Home Show and Everett Gift Show: Oct. 27, 28 and 29, Xfinity Arena, 2000 Hewitt Ave., Everett. Hours are noon to 7 p.m. Oct. 27, 10 a.m. to 7 p.m. Oct. 28 and 10 a.m. to 5 p.m. Oct. 29.

Admission, which covers both shows, is $7 adults, $6.50 for seniors. Free for kids 16 and younger.

More at www.everettfallhomeshow.com and www.everettgiftshow.com.

Robert Dugoni, author of the Tracy Crosswhite Series, will be on stage and selling his books for $5 from noon to 3 p.m. Saturday and Sunday.

Keynote speaker Todd Fahlman, who calls himself a “Jedi” real estate broker

Friday: 1:30 p.m. “The 5 Most Costly Home Selling Mistakes”; 2:30 p.m. “How to Buy HUD Foreclosures”; and 4:30 p.m. “The Puget Sound Housing Bubble — to Pop or not to Pop?”

Saturday: 12:30 p.m. “The 5 Most Costly Home Selling Mistakes”; 2:30 p.m. “How to Buy HUD Foreclosures” ; and 4:30 p.m. “The Puget Sound Housing Bubble — to Pop or not to Pop?”

Sunday: 12:30 p.m. “The 5 Most Costly Home Selling Mistakes”; 2:30 p.m. “How to buy HUD Foreclosures”; and 3:30 p.m. “The Puget Sound Housing Bubble — to Pop or not to Pop?”

Seminars

Friday: 2 p.m.“Your Social Security Benefits: It Pays to Know” by Jarrod Haynes, Voya Financial; 3 p.m. “Your House … a Used Car Without Wheels” by Jeff Poole, SED Construction; 4 p.m. “Going Ductless and Saving Money” by Bob McGee, The Heat Pump Store; 5 p.m. “Bath Design for Aging in Place and Staying in your Home” by Drue Hartwell, Luna Kitchen and Bath

Saturday: 1 p.m. “Your House … a Used Car Without Wheels”; 2 p.m. “Going Ductless and Saving Money”; 3 p.m. “Bath Design for Aging in Place and Staying in your Home“; 4 p.m. “Your Social Security Benefits: It Pays to Know”

Sunday: 12 p.m. “Your Social Security Benefits: It Pays to Know”; 1 p.m. “Your House … a Used Car Without Wheels”; 2 p.m. “Going Ductless and Saving Money”; 3 p.m. “Bath Design for Aging in Place and Staying in your Home”

 

Samsung’s Family Hub model with a 21.5-inch LCD touchscreen will be one of the many products on display and on sale at the Everett Fall Home Show on Oct. 27, 28 and 29 at Xfinity Arena in Everett. (Ian Terry / The Herald)

Samsung’s Family Hub model with a 21.5-inch LCD touchscreen will be one of the many products on display and on sale at the Everett Fall Home Show on Oct. 27, 28 and 29 at Xfinity Arena in Everett. (Ian Terry / The Herald)

Colorful earrings made from banana pulp are among the items created by Viviana Lopez, owner of VR Seeds  Stones, featured at the Everett Gift Show on Oct. 27, 28 and 29 at Xfinity Arena in Everett. (Submitted photo)

Colorful earrings made from banana pulp are among the items created by Viviana Lopez, owner of VR Seeds Stones, featured at the Everett Gift Show on Oct. 27, 28 and 29 at Xfinity Arena in Everett. (Submitted photo)


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Services deploys with field kitchen for Hurricane Maria recovery

Photo By Staff Sgt. Joshua Horton |
Airmen from the 123rd Airlift Wing load a Disaster Relief Mobile Kitchen Trailer onto…
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Photo By Staff Sgt. Joshua Horton | Airmen from the 123rd Airlift Wing load a Disaster Relief Mobile Kitchen Trailer onto a C-17 Globemaster III aircraft at the Kentucky Air National Guard Base in Louisville, Ky., Oct. 11, 2017, to be transported to San Juan, Puerto Rico. Seven Airmen from the wing’s 123rd Services Flight will employ the trailer to serve up to 4,000 hot meals per day to hurricane relief forces. (U.S. Air National Guard photo by Lt. Col. Katrina Bramlett)
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Seven Airmen from the Kentucky Air Guard’s 123rd Services Flight arrived in Puerto Rico Sept. 11 to assist with hurricane relief efforts by cooking meals for Soldiers from the Puerto Rico National Guard.

The Kentucky Air Guardsmen, joined by eight Airmen from the Tennessee Air Guard’s 134th Refueling Wing, deployed with a Disaster Relief Mobile Kitchen Trailer, which gives them the ability to serve up to 4,000 hot meals per day, said Master Sgt. Aaron Foote, base services specialist and unit deployment manager for the 123rd Force Support Squadron.

“There are 17 of those trailers across the country, and we have one of them,” Foote said. “We also took two pallets of additional accessories. These guys are doing something really phenomenal down there.”

The Airmen will be serving Unitized Group Rations, a meal designed to maximize the use of commercial items and to simplify the process of providing high-quality food service in a field environment. All the components for a complete 50-person meal are included in the UGR.

According to Lt. Col. Kevin Krauss, commander of the 123rd Force Support Squadron, the deployment marks the first mass deployment of the DRMKT as a proof-of-concept for the National Guard Bureau.

“The mobilization went extremely smoothly,” Krauss said. “Everybody jumped in to help. They came in on weekends and holidays to get it done.

“The relationships we’ve built over training and during exercises with the units who are close to us bore fruit. We were able to pick up the phone and call some other units and they lent the additional manpower. That’s pretty awesome to see.”

Krauss noted that the Airmen face some challenges in Puerto Rico, which is struggling to recover from the devastating effects of Hurricane Maria, but their performance has been exceptional.

“They’re down there without power, not exactly certain where they’re going to sleep,” Krauss said. “But they’ve been very professional, which is not a surprise. It’s been awesome to watch.”

NEWS INFO

Date Taken:
10.21.2017
Date Posted:
10.21.2017 11:13
Story ID:
252548
Location:
LOUISVILLE, KY, US 



PUBLIC DOMAIN  

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Donabe: The hardy pot that Japanese cooks swear by

Despite the plethora of modern equipment in a Japanese kitchen, the cookware that has made the biggest comeback in recent years has a long history that can be traced back to prehistoric times. That’s the donabe, a lidded, heatproof earthenware pot with a matching vented lid. The shelves of trendy cookware stores are lined with a huge array of donabe at this time of year as the weather turns cooler. There are even restaurants that specialize in donabe cooking.

The biggest reason for the return of the donabe is the ever-increasing popularity of nabe, tabletop hotpot cooking. Just like a pot roast or a roast chicken may evoke warm memories of happy meals in other parts of the world, a nabe is the quintessential family meal in Japan. Another reason may be that donabe come in so many colors and designs these days, from the colorful and modern to the traditional. They look great on the table as well as being practical cooking containers.

Donabe aren’t just for tabletop cooking, however. Because of its thick clay walls, a donabe retains heat very well, so that food will both remain warm for a long time and also continue cooking in residual heat. Many people swear that the best-tasting rice is cooked in a donabe, since each grain stays firm yet still just sticky enough, cooked through evenly and tasting good even when cold. Donabe are also ideal for the slow, gentle cooking of stews, soups and nimono (simmered dishes). They can be used for steaming and even smoking, too.

There are a few things to consider when purchasing a donabe. The first is the size, as donabe range from tiny single-serving pots on up. For smaller donabe to be used at the table, a good rule of thumb is to get one that’s just a bit bigger than you think is necessary.

Another variable is the finish of the earthenware — a donabe may be glazed or unglazed on the exterior and interior. Glazed finishes are much easier to keep clean, but donabe with rough unglazed finishes retain heat a lot better. Except for a couple of small tabletop donabe, I like glazed exteriors with unglazed interiors; those interiors do get stained over time, but that just speaks of the pot’s history.

The shape of the donabe is important too. Shallow ones are best-suited for tabletop cooking since it’s easier to get into the contents, while deep ones are suited for cooking rice and so on on the stove.

Last but not least, if you have an induction cooker, be sure to get a donabe with special adapter plates; the plates can also be purchased separately.

When you get a new donabe, the first thing you should do (if the interior of the pot is unglazed) is cook some rice porridge (kayu) or boil some rice rinsing water in it. The starch in the rice is supposed to help seal the interior of the pot and prevent it from cracking. Any mixture of starch and water will do, such as corn or potato starch dissolved in water and heated gently. This method has also been used traditionally to temporarily stop donabe with fine cracks from leaking.

You do need to be a little careful with a donabe if you want it to last. Never let it boil dry, make sure the bottom of the pot is not wet when you put it on the heat, and never try to cool the pot suddenly by plunging it in cold water water, for instance. And, of course, be careful not to drop it!

With some care, a good donabe may become a treasured family heirloom.

This is the last in a six-part series exploring traditional and modern equipment connected to Japanese kitchens.

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Treasure Hunt | NWADG

DEAR HELAINE AND JOE: I have a set of 10 coffee cups designed by W.G. Co. that belonged to my great-grandmother — I believe in the 1870s. As you can see in the photographs, some of the gold ring shows fading. There are no cracks on any of these pieces. Could you advise me of the value?

— A.B.

DEAR A.B.: Thank goodness for photographs. From these we learned there is more to the set than 10 cups and saucers. Also included is a teapot and a sugar bowl, which means this is a partial tea set missing its matching creamer and perhaps two more cups and saucers.

When A.B. mentioned the marks found on the pieces, she left out one piece of vital information — namely that the word “France” appears in bold letters below the company insignia. This dates the manufacture of the pieces between 1891 and 1900, a good 20 to 25 years later than A.B. hopes.

This partial set was manufactured in Limoges, France, which is a town about 245 miles south of Paris. The town was established in 10 B.C. and was initially named Augustortium in honor of the Roman emperor Augustus Caesar.

In medieval times, the town was known for its production of enamel on copper wares, but today the name is most frequently associated with porcelain dinnerware (at least in the American marketplace). This is because in 1768, deposits of the clay used for making porcelain were discovered near Limoges in the village of Saint-Yrieix-la-Perche.

In the late 19th century, a huge industry manufacturing dinnerware sprang up. William Guerin was the director of the Utzschneider factory until he became the owner in the early 1870s and changed the name to William Guerin and Co. The company did a large export business and sent large numbers of white blanks to the United States, where they were decorated by china painters.

Guerin produced table china and made some factory-decorated items as well. The partial tea set in today’s question was possibly decorated in-house, but it may have had its rather spare gold bands added after it was shipped to the United States. Over time, the set was extensively used, and the touching and washing wore away a significant part of the gold trim.

The plainness of this partial set plus the damage to what little embellishment there is adversely affects the value in monetary terms, but as an heirloom, we are sure the grouping is treasured. Finely decorated Limoges wares are of interest to many dedicated collectors, but most would look at this partial set as being just too plain to generate much interest.

The set should be cherished as family keepsakes, but if the pieces were to come onto the market they would be overlooked by most and might (in fact) be downright invisible. Such a set, if priced in a retail venue, would probably be less than $100. Sad, but that is the reality of the current world of antiques.

Helaine Fendelman and Joe Rosson have written a number of books on antiques. If you have an item you’d like to know more about, contact them at Joe Rosson, 2504 Seymour Ave., Knoxville, Tenn. 37917, or email them at treasures@knology.net. If you’d like your question to be considered for this column, please include a high-resolution photo of the item.

HomeStyle on 10/21/2017

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