Breville Juice Fountain Compact. This is a great new juicer with a compact design to conserve counter space. Delivers all the power and performance you'd expect from a Breville juicer. The 700 watt motor spins the filter basket at 14,000 RPM to extract 8 oz (250 ml) of juice in a mere 5 seconds. An attractive price too, only $99. Great reviews!
What is your favorite cookbook?
We are in the process of refilling our bookshelves and would love to get some customer feedback. Which is your favorite cookbook? Do you love certain cuisine like Indian, Southwest or Thai? Are there books on techniques like grilling, baking or cake decorating that are your favorites? Whatever you prefer let us know so that we can continue to offer what our customers love. Send us an email to hollanderskitchen@earthlink.net with titles, subjects or authors. Thanks to everyone that has given us suggestions so far. Keep them coming we appreciate the ideas.
Upcoming Classes:
Friday, February 10th 2:00 to 3:00 Dark Chocolate Swans Set Afloat with Rachel Wolpo. Learn to create a dessert that will melt your special someone’s heart on Valentine’s Day!
Sunday, February 12th 1:00 to 2:00 Tasty & Healthy French Dinner Ideas with Brigitte Romero. Learn to make chicken with seasoned salts; Salmon Florentine with lemon and soy sauce; and pork chops in papillottes. Only a few seats left!
Friday, February 17 12:00-1:00 Uncle Zhang’s Noodle Recipe with Yuyang Ye. Learn to make a vegetarian noodle recipe made in the Sechuan tradition.
For the complete list of classes check the website or grab a schedule in the store.
Do you have a recipe to share?
Our class on Sunday February 5th , Pad Thai with Chris Wick was sold out. The stir-fry was fantastic. Our audience learned how to prepare the dish using fresh and authentic ingredients. For those that missed the class, here is the recipe to try at home.
Pad Thai “Stir-fry, Thai-style”
4 servings
• 3 tablespoons vegetable oil
• 1 package Thai rice noodles, medium thickness
• 1 large chicken breast, thinly sliced
• 1 large shallot, finely chopped
• 2-3 cloves garlic, finely chopped
• 2 medium eggs
• 1 Tbl. fish sauce
• ¼ - ½ cup tamarind sauce
• 2 tablespoons raw sugar (or regular sugar)
• 2 teaspoons Sriracha brand chili garlic sauce (optional)
• hot water
• 1 cup bean sprouts
• ½ cup fried tofu, thinly sliced
• ½ lb. raw shrimp, peeled and de-veined
• 1 small bunch of Chinese chives, chopped into 2-inch pieces OR
• 2 or 3 green onions, sliced at an angle into 2-inch pieces
• 3 tablespoons crushed peanuts
• garnish of crushed, dried chilies (optional)
Cooking Instructions
1. Soak the noodles in cold water for about 20 minutes or until soft (be careful not
to over-soak them)
2. preheat your wok/large, deep skillet on high heat
3. add one tablespoon of oil and then add chicken – stir firy until just barely cooked.
4. add rest of oil, then stir in shallot & garlic, cook until slightly translucent
5. add noodles and stir for 30 seconds to 1 minute.
6. push noodles to the side, add eggs - cook until they start to solidify
7. mix together with noodles and add the fish sauce, raw sugar, tamarind sauce and
chile sauce.
8. if the noodles look a little dry, ladle about ¼ cup hot water into the wok and stir.
(You may need to add a bit more later, check as you go along…)
9. stir fry for 30 more seconds so ingredients come together.
10. add the shrimp and tofu and stir fry for about a minute.
11. add bean sprouts and Chinese chives and quickly stir for another 30-45 seconds or so.
12. remove from heat, and quickly plate the dish
13. garnish with crushed peanuts and lime wedges and crushed dried chilies
(optional)