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Winter Cooking Classes at The Cook’s Warehouse

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The Winter 2015 class schedule has been released by The Cook’s Warehouse with a wide variety of classes and several visiting and local chefs. From “Knife Skills 101 Hands On” to advanced, hands-on classes with local chefs, there are more than 180 classes this quarter from which to pick at Cook’s Warehouse locations throughout the metro area. East Cobb/Merchant’s Walk offerings include:

  • Guest chefs Gino Noci and Jacopo Trovatelli – from Florence, Italy, January 27 at East Cobb-Merchant’s Walk
  • George Geary – Former Disney pastry chef from California, January 12 at East Cobb-Merchant’s Walk
  • Jamie Aguirre – Co-owner-operator of Ginger’s Kitchenware in Bend, Oregon, January 10 at East Cobb-Merchant’s Walk
  • Helen Chen – daughter of James Beard Hall of Famer Joyce Chen from Cambridge, Massachusetts, February 24 at East Cobb-Merchant’s Walk

The Cook’s Warehouse (www.cookswarehouse.com) is greater Atlanta’s premier gourmet cookware store and cooking school with four stores in the Midtown, Decatur and Brookhaven areas in the city and the East Cobb County area of the suburbs. It offers more than 15,000 products for the kitchen and operates the largest avocational cooking school in the Southeast conducting more than 800 classes yearly, often taught by local chefs, and has a large web-based delivery-by-post site.

Owned and operated by founder Mary S. Moore, The Cook’s Warehouse also retails high-end appliances; conducts private cooking classes for unique celebrations and corporate events, and is a pro bono partner with virtually every major cooking event and gourmet association in Atlanta.

For a complete class listing and registration information visit https://classes.cookswarehouse.com/classreg/public/classes.asp.

 

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EAST COBBER Gift Idea of the Day: Treat them to dinner!

 

Come dine at Fuji Hana! Buy $100 or more in gift certificates and get $20 off you dinner purchase of $40 or more. Find this great gift idea at:
Fuji Hana
1255 Johnson Ferry Road
Marietta 30068
678-560-8071
fujihanaeastcobb.com

 

Tis the shopping season! Save time and skip the mall with our 2014 Gift Guide. Select the perfect presents from local sources for everyone on your list. Click HERE to read the 2014 Gift Guide and get a handle on that holiday shopping list! With all the amazing merchants in East Cobb it’s easy to shop local and support small business.

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EAST COBBER Gift Idea of the Day: Have a Royal Christmas

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Have a Royal Christmas with a great selection of chocolate and unique gifts from The Queen’s Pantry.

The Queen’s Pantry
4235 Merchants Walk Drive
Marietta 30068
678-483-0900
thequeenspantry.com

 

Tis the shopping season! Save time and skip the mall with our 2014 Gift Guide. Select the perfect presents from local sources for everyone on your list. Click HERE to read the 2014 Gift Guide and get a handle on that holiday shopping list! With all the amazing merchants in East Cobb it’s easy to shop local and support small business.

LIKE THIS BLOG? Then you’ll love our newsletter! Click HERE to sign up for our weekly e-newsletter and be a neighbor in the know!

Recipe rewind: Zucchini Latkes from our December 2010 issue

Looking for something different for your holiday menu? Try these Zucchini Latkes from Hope J. Wechsler.

Ingredients

4 cups coarsely grated zucchini (about 2 lbs.)

1 small onion, chopped or grated

1 egg, lightly beaten

¼ cup grated Parmesan cheese

¼ cup heavy cream

¼ cup all purpose flour

1 teaspoon baking powder

½ teaspoon salt

1/8 teaspoon cayenne

½ teaspoon dried oregano

½ to 1 cup oil for frying

Squeeze out as much moisture as possible from zucchini and combine with remaining ingredients except oil.  In a large frying pan over medium-high heat, heat about 1/3 cup oil until hot.  Drop 3 tablespoons zucchini mixture into pan to form each pancake.  Fry until golden brown, about 4 minutes per side.  Drain on paper towels and keep warm in 250° oven.  Serve with sour cream or applesauce.  Makes about 16 pancakes.

Reprinted from the December 2010 issue of EAST COBBER.

Season’s Eatings! Here’s a Recipe for Peanut Butter Pinwheels

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The holidays are a favorite time to cook. Not only does the food fill the house with comforting aromas, but it also conjures up memories of childhood Christmases. Here is a Christmas goody: peanut butter pinwheels. These easy-to-assemble swirls of sweetness consist of a dough made of confectioner’s sugar, cream cheese and milk that’s rolled out like pie crust, filled with peanut butter, formed into logs and sliced to create the pinwheel shape.

Peanut Butter Pinwheels

  • 3 oz cream cheese
  • 4 cups powdered sugar
  • 1tsp. vanilla flavoring
  • 1/4 cup peanut butter

Mix first three ingredients with hands, adding the sugar in batches. Roll mixture into a rectangular shape. Divide it into two pieces. Spread a thin coat of peanut butter on top of each piece. Starting at the long side of rectangle, roll into a log. Chill for 1 hour, then cut the logs into about 1/2-inch thick pieces. Store wrapped in Saran wrap in the refrigerator.

 

 

Latkes Like Your Bubbe Used to Make

 

 

A favorite Hanukkah food is latkes,or potato pancakes. Originally, the pancakes were made of cheese. Eventually, the custom grew to incorporate eating pancakes of all kinds.Latkes (potato pancakes)are eaten because they are cooked in oil and thus remind the Jews of the miracle of the single cruse [pitcher of oil]. Rabbi Solomon Freehof, a great contemporary Jewish scholar, has hypothesized that the eating of latkes may have grown out of an old custom of eating milchig (dairy) foods on Hanukkah. Milchig foods evolved into milchig pancakes and then into latkes, possibly because the main potato crop became available about the time of Hanukkah. No-one knows for certain how the association began, but for anyone who feasts on latkes at Hanukkah time, a historical rationale is unnecessary.

Light the menorah and celebrate the traditional Jewish festival of lights with this Latkes recipe from Pamela Morton, Marketing & Communications Manager at the Marcus Jewish Community Center of Atlanta.

Latkes Like Your Bubbe Used to Make

(Makes about 28 potato pancakes, 2-3 inches each)

2 pounds russet (baking) potatoes, peeled and placed in a bowl of cold water
⅓ cup grated onion
2 eggs, lightly beaten (1 egg per pound of potatoes)*
1 cup all-purpose flour (best) or ½ cup matzah meal**
1 teaspoon salt, plus additional to taste
Freshly ground black pepper to taste
Peanut or canola oil for frying

Line a large baking sheet with paper towels. If not serving the latkes immediately—out of the frying pan into the dining room—preheat the oven to 200 degrees. Have a large bowl of cold water ready.

Grate the potatoes, using a hand grater or food processor fitted with the medium shredding disc. As potatoes are grated, transfer them to the bowl of water. When all of the potatoes are grated, set aside for 5 minutes. Drain the shredded potatoes in a large colander, rinsing with cold water. Transfer to a clean bowl.

Add the onion, the eggs, flour, salt, and pepper. Thoroughly combine the mixture.

In a large, preferably straight-sided pan, add oil to a depth of ¼ to ⅓ inch. Heat oil until a shred of potato dropped in the oil sizzles immediately.

Form pancakes, using 2 tablespoons from a regular silverware set. Scoop up a generous spoonful of the potato mixture with one spoon, flatten the mixture with the other spoon. Slide the latke into the oil. Repeat until the pan is full, but not crowded. Cook the latkes until browned at the edges. Turn the latkes over and cook until fully browned. Transfer the finished latkes to the lined baking sheet to drain excess oil. Repeat with the remaining mixture.

If not serving the latkes immediately, transfer the sheet to the preheated oven to keep warm. If serving even later, set the latkes aside to cool to room temperature, then freeze until ready to serve. Reheat the latkes in a 350-degree oven, and drain again on paper towels because reheating will release more oil.

Serve with sour cream or applesauce. Add salt to taste.

* Too many eggs will overwhelm the taste of potato.

** Too much starch will make the latkes heavy. Use only about ½ cup flour or ¼ cup matzah meal per pound of potatoes—just enough to bind the mixture. If doubling the recipe, add flour slowly; the full amount may not be needed. Toward the end, the mixture gets very loose. It is better to release the extra liquid by squeezing it on a spoon rather than by adding more flour.

Do you have a favorite holiday recipe? Tell us in the comments below or on our Facebook page, Facebook.com/EASTCOBBER

Edible Arrangements – Save $5 with our coupon code

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Send the best holiday gift – Edible Arrangements. Edible Arrangements® fresh fruit bouquets are beautiful and delicious, especially with chocolate. They’re perfect for the holidays and available for pickup and delivery Monday thru Saturday.

Call the East Cobb store in Parkaire Shopping Center, 4880 Lower Roswell Road Suite 820, at 770-579-7081 or the Roswell store in the Target Shopping Center, 1125 Woodstock Road, suite 300, 770-650-7900.

Save $5 when you use the coupon code found on page 43 of our December issue.

 

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Empty Bowl Brunch is this Sunday

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This year’s Empty Bowl Brunch will be held Sunday, Dec 14 from 11 am-1:30pm. The Empty Bowl Brunch is where pottery teachers, staff, and students have donated their time and talents to make bowls that will be sold for charity. Get your ticket to purchase a beautiful hand-made bowl and have your fill of homemade soups or chilis!

All funds go to local charities helping to make everyone’s season bright! The Empty Bowl Brunch has raised over $20,000 for local charities since the first brunch in 2002. Volunteers are needed to make bowls, donate soup, chili or bread, sell tickets, assist patrons in selecting bowls or serve food and beverages. To volunteer, call (770) 509-2700. Tickets can be purchased at The Art Place – Mountain View (checks made out to Mountain View Arts Alliance). For more information visit www.theartplace.us.

 

Have you tried ‘Hog Heaven Chili?’

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The weather may be cool, but inside the halls of Chestnut Ridge Christian Church, hearts and bellies were warm on October 18 when church members  held their chili cook off. Church members and guests enjoyed chili, cornbread, and cookies. However, only one walked away with the top honor: The “Hog Heaven Chili” by Patricia Chadwick. $1,600 was raised for Chestnut Ridge’s Disciple Women who participate in different community outreach programs.

Hog Heaven Chili
Ingredients:
1 & 1/2 pounds of boneless country ribs, cut into small pieces
2 large onions, diced
4 celery ribs, diced
2 tablespoons of butter
6 cans (15-1/2 oz. each) great northern beans, rinsed and drained
4 cans (14-1/2 oz. each) chicken broth
2 cups water
2 jalapeno peppers, seeded and chopped
2 garlic cloves, minced
2 small cans of salsa verde
1 package of McCormick’s Chili White Chicken seasoning mix
1/2 teaspoon cumin

In a dutch oven cook the pork, onions and celery in butter until meat is brown. At this point you can transfer to large crock pot and add all other ingredients and cook on low for 8 hours or you can add all the ingredients to the dutch oven, bring to a boil. Reduce heat and cover and simmer for 1-1/2 hours. I prefer the crock pot method. Add toppings of cheese and green onions.

 

Do you have a favorite family recipe? Email cynthia@eastcobber.com. Include Recipe in the subject line.

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Tis the season to give and receive at Chequers


Purchase a $100 gift card at Chequers Seafood + Steak restaurant and receive a $20 dining certificate for yourself. Chequers Seafood + Steak is located at 1401 Johnson Ferry Road in East Cobb. More info: 770-977-9324.

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