Thursday, April 14, 2011

Avocado Oil

Premium Avocado oil? Is it worth the hype? It is if you seek variety and want a healthy cooking oil option. Avocado oil, like olive oil and hazelnut oil, contains oleic acid, a monounsaturated fat that may help to lower cholesterol. Avocado oil can be used the same way you use your extra virgin olive oil. With a smoke point at 500 F it is very practical to use in the kitchen for pretty much any application. Ideal for medium-high heat, it performs great in stir-fry, shallow frying, sautéing, baking, and as a bread dipper. It is also wonderful for blending into a dressing or sauce, and drizzling on a finished dish. There is some evidence that Avocado oil, like similar products, can cause a decrease in total cholesterol and LDL cholesterol, along with an increase in health promoting HDL cholesterol. Consider premium oil like that produced by La Tourangelle. It is 100% pure, all-natural and handcrafted from fresh premium avocados. The gorgeous emerald green oil has a fine fruity roundness that makes it lovely for both sweet and savory applications. On salads, it contributes a hint of avocado flavor, and it is wonderful drizzled over slices of grapefruit and melon. Crab Stuffed Avocado 1 ripe avocado 2 cups Mache (or other delicate baby lettuce greens) 1/4 lb. fresh, cooked crab meat 1 small shallot 1 lemon, zested and juiced 3 tbsp avocado oil 1/2 tsp Dijon mustard 1/2 tsp thyme, chopped 1/2 tsp parsley, chopped 1 tsp chives, thinly sliced 1/4 tsp cayenne Salt and pepper to taste Mince the shallot and mix with lemon juice and Dijon. Whisk in the avocado oil. Set aside.Crumble the crab meat with your fingers into a small mixing bowl making sure to pick out any stray pieces of shell. Pour 3/4 of the vinaigrette over the crab. Add the herbs, cayenne, salt and pepper. Mix well and refrigerate. Cut the avocado in half lengthwise. Remove the seed and scoop the flesh out in one piece with a large spoon. Toss the Mache with the remaining vinaigrette and make a nest in the center of each plate. Nestle the avocado face side up in the center of the Mache and stuff the seed cavity with the crab. Yield: 2 servings. Source: http://www.latourangelle.com/recipes_detail.php?recipe=avocado_crab_stuffed

Monday, November 15, 2010

PFOA-free NON-STICK Cookware

OUT PERFORMS AND DELIVERS
WITH LIFETIME WARRANTY
SCANPAN CTX features a 5-ply 18/10 stainless steel body, stainless/glass combination covers and stainless steel handles. SCANPAN CTX is suitable for all heat sources, including induction. The new items in stock includes fry and sauté pans.

These are the first available in the US.

We are also stocked with a wide assortment of Scanpan's Pro Series.

Thursday, November 4, 2010

How Pretty is Your Pie? Celebrate National Pie Day; Jan 23, 2011 by entering your Pie in the Emile Henry Pie Contest. Follow the link below for details and stop in the store for a new Emile Henry Pie Dish.







Wednesday, October 27, 2010

The 6" Chef Knife

Known as the "work knife" this is the most important blade shape in the kitchen. For a limited time, Wusthof 6" Chef Knives are 50% off at Ginger's Kitchenware. The best tool to chop, dice, slice and mince like a professional chef. Only available as an in-store offer.

Wednesday, September 29, 2010

Slow Cooker Meatballs in Tomato Sauce

Get the slow cookers out for this tasty and easy recipe. All-Clad just arrived and we are stocked up with both 6.5 quart slow cookers as 4.5 quart from Cuisnart. Go big and invite the neighbors over! Follow this link to the Food and Wine website.



Friday, July 16, 2010

Mark your Calendars - Vegetarian Cooking Class with Robin Asbell

Confirmed, Ginger's Kitchenware is host Wednesday, Oct 13, to Robin Asbell, chef, writer and cooking instructor. Her recent book New Vegetarian: More Than 75 Fresh, Contemporary Recipes for Pasta, Tagines, Curries, Soups & Stews and Desserts may lack meat, but it doesn't lack flavor or nutrients, especially when eating local. With seasonal produce a current culinary focus (thanks, Alice Waters!) Robin offers unexpected flavoring pairings (edamame quesadillas, cabbage omelettes, anyone?). She's headed in the right direction, with an emphasis on fresh produce, protein substitutes and an interesting flavor palate.