As Boston's culinary resource, we at KitchenWares strive to provide our customers with quality kitchenwares, a knowledgable and friendly staff, and ways to bring Boston's culinary talent out of their kitchens and into ours.
We offer in-store demonstrations, on-site tastings and host local cookbook authors / chefs for book signings and Q&As/interviews. Our book signing events offer admirers the opportunity to meet the chefs, learn to create some of their signature dishes, hear their thoughts on a cornucopia of food and cooking topics and pick-up one or two of their secrets.
Cook's Corner features monthly recipes from some of Boston's most popular chefs as well as some favorites from our kitchen to your's!
Chef Joanne Chang signing her cookbook, Flour
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Rebecca & Joe Pimentel share a tasty pasta recipe
Owners Sweet Georgia P's Community Support Agriculture Co-op
Summer is coming and with it many wonderful and tasty farm crops including fresh peas - a key ingredient in this tasty recipe from Rebecca and Joe Pimentel, owners of Sweet Georgia P's Farm located in Scituate.
Linguine with Sweet Georgia Pea Pesto
1 1/2 cups (from approximately 1 1/2 pounds peas in pods) fresh pea or a 10-ounce package frozen peas, defrosted
1 small garlic clove, minced
2 tablespoons pine nuts, toasted and cooled
1/2 cup (1 1/8 ounces) finely grated parmesan cheese
1/4 teaspoon table salt, plus more for pasta water
1/3 cup olive oil
12 ounces dried linguine
Garnish (optional): thinly slivered basil or mint leaves
If you’re completely maniacal about your peas getting overcooked (I am!), prepare an ice bath, a large bowl filled with ice water. Bring a small saucepan of lightly salted water to a boil. Add peas and cook for 2 minutes (this leaves them with a bit of structure). Drain peas then add them to the ice bath (if using) and drain again. If you haven’t used an ice bath, let your peas cool to lukewarm before making the pesto.
Set aside 1/2 cup of your cooked peas. Whirl the remaining cup of peas in the work bowl of a food processor with garlic, pine nuts, 1/3 cup parmesan and salt until smooth, about 2 to 3 minutes, scraping down the bowl as necessary. With the machine running, drizzle in olive oil. You can stop right here, toast some baguette slices and make some fine, fine crostini. Or, you can continue…
Cook your linguine until al dente. Reserve about two cups pasta cooking water (yes, this is a lot, the pea pesto will be surprisingly thick) then drain linguine and return it to pot. Over moderate heat, toss pasta with pesto, reserved peas and as much reserved pasta water as needed to smooth and distribute pesto; let cook for one minute so that the pesto adheres. Adjust salt to taste, add freshly ground black pepper if desired. Serve immediately, garnished with fresh herbs, if using, and remaining parmesan for passing.
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Ron Savenor shares Savenor's secrets for tasty lamb Owner Savenor's Market (Boston & Cambridge)
Thoughts of tasty lamb dishes go hand-in-hand with this April's two big holidays - Easter and Passover. While both holidays are now behind us, we still think lamb is a dish that can be enjoyed year-round.
When deciding on who to ask to share tips and recipes, we went straight to the expert butcher himself - owner of Savenor's Market in Boston and Cambridge - Ron Savenor.
Savenor's Classic Rack of Lamb
You will need: Savenor’s Lamb Rack (any size)
Preparation for Roasting: Score the fat side of the racks lightly, making shallow crisscrossing marks. Baste with a coating of evoo if desired. Fold a double strip of foil over the rib ends to prevent burning.
Dry Rub: Use Savenor’s Rosemary Garlic Rub all over muscle, avoiding the bones if frenched
Roasting: Preheat the oven and set the rack in the upper middle level. Roast the lamb for 10 minutes at 500 ̊F
to sear (then cover lamb with mustard mixture and coat with plain bread crumbs, if desired [optional: dribble
small amount of olive oil and rosemary over bread crumbs]). Reduce heat to 350 ̊F and roast for 20 minutes, to
rosy rare - 125 ̊F; the meat will be just slightly springy when pressed. Serve your lamb rack on the rare side.
Resting before carving: Remove from the oven and let rest 5 minutes before carving.
Serving: Cut into 1-rib portions, serving 2 to 3 per person.
Savenor's Wine-Braised Leg of Lamb with Garlic What to drink: A full-bodied Zinfandel.
1 5 3/4-pound bone-in leg of lamb, well trimmed
4 large garlic cloves, minced, divided
3 large heads of garlic, cut horizontally in half
1 bunch fresh thyme (about 1 ounce)
1 750-ml bottle dry white wine
2 tablespoons (1/4 stick) butter
Preheat oven to 475°F. Place lamb in large roasting pan. Rub all over with half of minced
garlic. Sprinkle with salt and pepper. Place halved heads of garlic around lamb, cut side
up. Scatter 1 bunch thyme over and around lamb. Roast lamb 20 minutes. Reduce oven
temperature to 350°F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb.
Cover and roast until lamb is very tender, about 2 hours 45 minutes longer. (Can be made
1 day ahead. Cool, uncovered, 1 hour. Cover and refrigerate. Rewarm, covered, in 350°F
oven for 30 minutes before continuing.)
Transfer lamb and heads of garlic to platter. Tent with foil. Using slotted spoon, remove
thyme sprigs and garlic skins from pan juices. Place roasting pan over medium-high heat
on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until
juices thicken slightly, about 12 minutes. Season jus with salt and pepper. Slice lamb;
spoon jus over.
Makes 6 servings.
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Valerie Conyngham shares her love of chocolate
Owner vianne chocolat
Forget the green beer and savor the real flavors of Ireland with this tasty chocolate truffle recipe from local chocolatier Valerie Conyngham of vianne chocolat - Irish Whiskey Truffles.
In addition to her signature flavors, Valerie loves to experiment with the seasonal side of fine chocolate.
Learn hands-on chocolate making with Valerie at our upcoming class on Sat., March 17th or schedule a private class.
Her line-up of flavors for March in the 9-piece box include Irish Whiskey Caramel, Maple, Hazelnut Praline,
Irish Whiskey Truffle with Bourbon Smoked Sea Salt, Cardamom and Coconut,
Burnt Caramel Cup with Hawaiian Sea Salt, and Green Fairy. Here is one of Valerie's recipes.
Irish Whiskey Truffles
Ingredients:
- 17.5 oz dark chocolate, chopped
- 7 oz heavy cream
- 2 oz softened butter
- 3 oz whiskey
- cocoa powder for coating
Directions:
- Bring the cream to a boil and immediately poor over chopped chocolate.
- Cover the bowl with foil and let sit 5 minutes so that the hot cream can thoroughly melt the chocolate.
- Remove foil and whisk the cream and chocolate together until its completely blended.
- Whisk in the softened butter until blended.
- Slowly stream the whiskey into the chocolate ganache while whisking to combine.
- Let the whiskey ganache set overnight at room temperature.
- Spoon out the hardened ganache, form into balls and either coat with tempered chocolate (directions here) or roll into cocoa powder.
As
an aside, the
whiskey used in the chocolates is Slane Castle Whiskey, produced by Lord
Henry Conyngham, a (very distant) relative. Also, the whiskey caramel,
whiskey truffle, and maple chocolates are only here for early spring.
After that they disappear until next year. vianne chocolat is available
at KitchenWares by Blackstones and other stores in the metro Boston area.
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Andy Husbands Talks Tacos
Chef/Owner Tremont 647 | Author The Fearless Chef 2002 | Wicked GOOD BBQ 2012
For February we asked chef/owner Chef Andy Husbands to share one of his favorite "spicy" recipes with us.
Try his Chicken Chicharrones with Fresh Oregano recipe at home or enjoy his Taco Tuesdays at his restaurant Tremont 647. Every Tuesday night, Andy offers a changing menu of $2 tacos—yes that’s TWO dollars—that couldn’t be any more delicious.
Chicken Chicharrones with Fresh Oregano
Serves 4 as an appetizer or 2 as an entrée
1/4 cup olive oil
1 1/2 pounds skinless, boneless chicken thighs, cut into 3-inch squares
Kosher salt and freshly cracked black pepper, to taste
1/4 cup peeled and minced garlic
1 tablespoon cumin seeds, toasted and ground
1 tablespoon coriander seeds, toasted and ground
1 tablespoon roughly chopped fresh oregano
1/3 cup white vinegar
1/2 lime, cut into wedges
- In a heavy-bottomed skillet over medium-high heat, heat oil until it is hot but not smoking.
- Season the chicken with salt and pepper, and add it to the skillet. Cook until it turns golden brown and starts to fall apart, 7 to 10 minutes, stirring occasionally and scraping as it sticks to the bottom of the pan.
- Add the garlic and cook 2 more minutes, stirring constantly so the garlic doesn’t burn. Add the chili powder, cumin, coriander, and oregano; cook for 1 minute. Stir in the vinegar and cook until the chicken is glazed, about 1 minute more. Remove from heat. Season with salt and pepper.
- Squeeze the fresh lime over the chicken and serve hot with warm tortillas, Salsa 101, and Limed sour Cream.
Limed Sour Cream
Makes about 1/2 cup
1/2 cup sour cream
Juice of 1 lime (about 2 tablespoons)
1/2 teaspoon cumin seeds, toasted and ground
1 dried chipotle pepper, rehydrated and minced (or squeezed of extra liquid if canned)
Salt and freshly cracked black pepper, to taste
Combine all the ingredients in a small mixing bowl and stir thoroughly. Will keep for about 1 week refrigerated in an airtight container.
Salsa 101
Makes about 2 cups
1 large ripe tomato, cut into 1/4-inch dice
1/2 cup minced red onion
1/2 cup chopped cilantro
1 jalapeño, seeded and minced
2 tablespoons freshly squeezed lime juice (about 1 lime)
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper, to taste
In a medium-size mixing bowl, combine all the ingredients. The salsa will keep for up to 1 week refrigerated.
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Lydia Shire shares her take on Thanksgiving Dinner
Chef / Scampo, Towne, Locke-Ober
We asked Lydia to share with us some of her tips for a tasty turkey dinner complete with all the trimmings.
Try her tips at home or enjoy a delicious Thanksgiving dinner at her restaurant, Scampofrom 11am to 7pm.
"I love Thanksgiving…love the smells coming from my kitchen. I have always roasted my turkey upside down in a V-rack set in a large roaster. It may not be the classic looking bird once done but the breast meat is actually EDIBLE!! I always reduce by ½, a half bottle of dessert wine (Sauterne) and whirl in – off heat – 2 sticks of butter. I then inject this Sauterne / butter reduction into the thickest parts of the breast near the bone and in the thigh. This step "self bastes" the inside of your turkey.
I love making Anadama bread for my stuffing (you can find my recipe on-line if you go to Food & Wine Magazine)...lots of sausage in the stuffing, YUM! I have also found the perfect Apple Pie which my friend Jennifer Gates Kaner shared with me: thinly sliced apples tossed with heavy cream, vanilla, lemon zest, a touch of flour, sugar and NARY A SMIDGE OF CINNAMON which is ALWAYS OVER DONE!! This, I will be serving at Scampo on Thanksgiving with a wonderful whole menu from Food & Wine Magazine in November of 1997. Hope you can make it!!!” Lydia
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