February is the month of love, so lets show our kitchens some lovin’. Instead of going out for a romantic dinner for two, switch the station to Sinatra and prepare your meal together. The key ingredient in any recipe is love. You two can add a little sugar and spice into your meal, which you can then sit down to enjoy by the soft glow of candlelight. Needless to say, cooking together is always a nice alternative to heading out for a Valentine’s dinner.
COOKWARE TIPS & COOKING CLASSES
When meats are on your menu for the meal make sure to preheat the pan. Once the pan is preheated, carefully lay the meat into the pan. Once the meat has come into contact with the pan it will stick until it has been browned, so place your meat strategically.
Leave the lid ajar for 3-4 minutes on a medium heat.
Test out one piece to see if it’s done, by using a fork and lifting from one end. If it easily lifts, then flip the
meat and close the lid, cooking until 50.
If you are not able to easily lift your meat from the pan then it is not yet browned. You should proceed to place the lid back on the pan, making sure to leave it ajar and wait a minute or two more before turning the meat as instructed above to complete cooking.
Cooking 101: Fundamental Cooking
Saturday, February 6th at 10:30 AM
Tuesday, March 8th at 6:30 PM
Cooking 201: Creatively Cooking
Tuesday, February 9th at 6:30 PM
CALL OR EMAIL TO RESERVE
YOUR CUSTOMER ONLY TFK COOKING CLASS FOR 2
REFER A FRIEND
Whenever we enjoy something it is second nature for us to tell other people about our experience. Hopefully you have shared your experience with TFK with your friends and family. We just wanted to remind our TFK family that each of you are able to still earn points through our Rewards Program and those points may be redeemed for fun kitchen gadgets. If you have anyone you would like to refer to our cooking show please send us their information or have them give us a call. As an incentive to show TFK some love this month if you refer 2 couples; friends or family who attend one of our shows in February you will receive the versatile stainless steel BergHOFF Zeno Mixing Bowl!
LEMON PEPPER SALMON
ADAPTED FROM COOKING CLASSY
1 1/2 lbs salmon filets, skin on*
1 tsp lemon zest
1 Tbsp fresh lemon juice
4 cloves garlic, minced, divided
1 tsp dijon mustard
3/4 tsp onion powder
1/2 tsp each salt and fresh cracked black pepper,
1/2 lemon, thinly sliced (optional)
1 1/2 - 2 lbs asparagus, trim ends
1 Tbsp olive oil
1/2 cup finely shredded parmesan
Using Large Skillet or 10” Sauté Pan, place salmon filets skin side down in pan with 2 Tbsp water. In a mixing bowl whisk together 1 1/2 Tbsp olive oil, the lemon zest, lemon juice, 2 cloves garlic, dijon, onion powder. Brush evenly over top of salmon then sprinkle with 1/2 tsp salt and pepper (add more pepper to taste if desired). Top with lemon slices. Cover and turn on medium heat. Cook until Temperature Gauge reaches 50.
In a separate saucepan, toss asparagus with 1 Tbsp olive oil, remaining 2 cloves garlic and season with salt. Add one tablespoon water, cover and place on medium heat until Temperature Gauge reaches 50. Once Temperature Gauge reaches 50 sprinkle asparagus with parmesan and recover for 3 minutes with heat on lowest possible setting. Cut salmon into portions and serve warm with asparagus.
(Adapted from MindBodyGreen )
This month let's show water some lovin’ too! It is so easy to grab a drink that we find tastier, whether it be soda, coffee, tea or a sports drink. While any of these drinks can satisfy our needs for a short while, no drink is better to turn to than H2O. Considering our body is made up of 70% water it should be no surprise how valuable it is to include water in our daily intake.
Water can help to curb hunger, decrease pain and circulate the nutrients & proteins that our bodies need. As we attempt to show water some lovin’ this month consider tossing in some herbs or fresh fruit to enhance the otherwise tasteless beverage, eat your fruits and vegetables such as cucumber, lettuce, tomato, berries and melons that contain high levels of water and make the entire consumption process more fun by pouring your water into a wine glass, so you can sip in style.
1/8 tsp. ground cinnamon 2 tbs. sugar
¼ tsp. ground nutmeg 6 tbs. 2% milk
¾ tsp. vanilla extract (clear is preferred)
1 cinnamon stick (2 inches in length)
1 tsp. cornstarch
2 tablespoons water
1 tbs. baking cocoa
2 medium firm pears
Directions for Pear Preparation Directions for Poaching Pears Directions for Chocolate Sauce
Core pears from bottom, leaving stems intact.
Cut 1/4 in. from bottom to level if necessary.
Use a medium saucepan, the 4 quart is best.
Add the pears, vanilla, cinnamon stick, nutmeg and 2 tablespoons of water.
Cover and turn on medium heat. Once Temperature Gauge reaches 50, turn heat to lowest possible setting for 15 minutes until the pears are tender.
While the pears are cooking, in the 1½ quart, combine the sugar, cocoa, cornstarch and cinnamon.
Gradually whisk in milk until smooth.
Bring to a boil over medium-high heat.
Cook and stir for 1-2 minutes or until thickened and bubbly. Cool.
Finally, once the pears are done drain them, then place on dessert plates. Drizzle with chocolate sauce.
After participating at a TFK cooking demonstration we quickly realized how reliable, durable and easy clean up is with this amazing cookware. We use the cookware for all of our meal preparation and totally enjoy the quickness and tender favors that the five in one cooker can produce. Chicken, pork and ribs fall off the bone and make knives obsolete! Meal preparation is fun and exciting, thank you TFK!
Mark and Debbie New Berlin, WI