Savannah Cooks!

I was lucky to catch the last bit of CBS Sunday Morning this week (one of my favorite shows) and saw a report on one of our products. The Bakers Edge Brownie Pan was designed by Matthew Griffin and has taken off like a rocket. While I could not find video of the report posted online the short of it is that the Bakers Edge Brownie Pan has become a hot ticket item. And to think, we’ve had it for over two years. Guess we’re just trend setters. You can find recipes for the pan here , and you can buy one here.

Beverly Holt, Master of Public Health, Homeopath and Registered Dietitian, brings expertise from 3 decades of teaching and consulting for venues such as Harvard Medical School and the National Institute of Health to Kitchens on the Square!  Using her intuitive talents, Beverly sees and works with the energetics of foods and vitamins. She knows which foods rev up your metabolism  and those that  can detox your system.  She will teach the hidden attributes and spiritual benefits of the most common foods.  Did you know that tomatoes can aggravate arthritis?  The ingredients of her dishes really do nourish the mind, body and spirit.

Inner Nourishment at Kitchens on the Square

This series of classes will feature Beverly Holt, Master of Public Health, Homeopath and Registered Dietitian, assisting Chef Instructor Kelsey Yosick.  Beverly will teach the little known facts of foods that benefit more than just the body. For instance, basil is a wonderful cleanser of your “spirit”.  Nutmeg is a sedative, use it calm yourself after a stressful day instead of drugs or alcohol.  Facing a big day?  Add Dill to your morning eggs to increases spiritual energy to help you be your best.  You’ll learn to make dishes using common ingredients with a new knowledge of their hidden effects.

Check out the first class in this new exciting series here.

Or just check out our brand new calendar (not to mention website) here.

by Chef Kelsey Yosick

Ingredients 

½ cup Bacon, diced

½ medium Vidalia Onion, diced small

2 cloves Garlic, minced

1 cup Okra, diced into small rings

1 cup Lima Beans

1 cup Butter Beans

1 cup Whole Kernel Corn

1/3 cup Low Sodium Chicken Broth

1/3 cup Heavy Cream

1 tablespoon Dried Oregano

1 tablespoon Old Bay Seasoning

1 Bay Leaf

1/3 cup Fresh Parsley, chopped

Salt & Pepper to taste

Preparation

1. In a large skillet, sauté bacon until fat is rendered and crispy bits remain.  Add onion and garlic, and sauté for 2-3 minutes being careful not to burn the garlic.
2. Add okra, beans, corn, oregano, Old Bay, and bay leaf.  Stir mixture to combine well and sauté for 3-4 minutes.
3. Add chicken broth and cream and allow to simmer (stirring often) until veggies have wilted down a bit and the liquid has thickened.
4. Season with salt and pepper, and gently toss in fresh parsley.  Enjoy!

While they may seem like a new thing to some of us Facebook and Twitter have been around forever in internet time.  So we’ve gone ahead and caught up with the rest of the world. Yes, Kitchens on the Square is now on both Facebook and tweeting away on Twitter. So stop by, become our friends (as if you all weren’t already) and follow us on Twitter. You’ll find both Facebook and Twitter exclusive sales, recipes, and cooking tips!

Our store is going to be on CNN with Ali Velshi, CNN’s Chief Business Correspondent this afternoon in a live feed. Look for us!

As some of you may already know we at Kitchens on the Square have an affinity for the My Favorite Spatula and it’s new brother the My Favorite Colorful Spatula.  Well we knew that we sold a lot of these fellas, but it was still a surprise when the vendor (Norpro) informed us that, as far as any single store (not a chain) we are the top seller of these spatulas WORLD WIDE! That’s right, not just state or nation wide but the whole world! Well we were absolutely floored. So to celebrate from now to the end of the year we are offering both spatulas at 20% Off! We love these spatulas so much and we know that you will too! So why not try one now, at 20% Off! We’re sure that My Favorite Spatula will be Your Favorite Spatula in no time!

Chef Kelsey Yosick was kind enough to pass this delicious recipe from her recent Fancy Pants cooking class on to me. Hope you enjoy!

Ingredients

2 cups All Purpose Flour

1 ¼ cups White Granulated Sugar

1 teaspoon Baking Soda

1 teaspoon Cinnamon

½ teaspoon Allspice

½ teaspoon Salt

½ cup Kitchens On The Square Apple Butter

½ cup + 2 tablespoons Blackstrap Molasses

¾ cup Buttermilk

½ cup Vegetable Oil

3 large Eggs

½ cup Pecans, roughly chopped

Preparation

1. Preheat oven to 350o F.  Butter & flour 8 individual bundt pans, or 2 9-inch round pans.
2. In a mixing bowl, combine first 6 ingredients.  Set aside.  In a large mixing bowl, whisk together the apple butter, molasses, buttermilk, oil, and eggs.
3. Slowly add the dry ingredients to the wet mixture, mixing just until combined.  Add chopped pecans.
4. Pour batter evenly into prepared cake pans, and bake for 15 to 20 minutes (25 for larger pans), or until a toothpick comes out clean.
5. Allow cakes to cool in pans for 7 to 8 minutes, and run a sharp knife around edges if cakes need loosened.  Turn out cakes, and enjoy while still warm!

Try this recipe to help you warm up on a blustery fall day.

Curried Butternut Squash Soup

Ingredients

1 large Butternut Squash

1 Leek, well cleaned and sliced

1 Vidalia Onion, sliced

1 teaspoon Fennel Seed

1 teaspoon Coriander Seed

2 teaspoons Curry Powder

3 tablespoons Unsalted Butter                     ½ teaspoon Red Pepper Flake

3 tablespoons Olive Oil                               ½ teaspoon Cumin

30 fl.oz. Apple Juice                                  Salt & Pepper to taste

1 Red Apple, cut brunoise                           1 ½ teaspoons Allspice

2 tablespoons Olive Oil

Preparation

1. Cut squash in half length wise and place face up on a sheet pan.  Drizzle with olive oil and roast in a 400^o F oven until soft.
2. In a large pot, sauté leeks and onion in equal amounts of butter and olive oil.  Add dried spices and stir to coat.
3. With a large spoon, scoop roasted squash out of its skin and add to soup pot.  Also add apple juice, and bring mixture to a boil.
4. In a blender, puree soup until it has a smooth, creamy consistency.  Season with salt & pepper.
5. In a small bowl, toss together the brunoise of apple, allspice, and olive oil.  Use this mixture as garnish for the top of the soup.  Enjoy!

Recipe by Chef Kelsey Yosick

A recent customer testimonial.

Hi there-

I wanted to send you a note thanking you for your southern hospitality during our cooking class this past summer.  Our GS Troop had a fabulous time. We enjoyed the class, learned a lot and the meal at the end was delicious! We appreciated copies of the recipes. I have heard from several families that the girls have attempted to make some of the meal at home and the families enjoyed the recipes too. I will definitely recommend your store and cooking class to fellow leaders making the trip to Savannah with their troops!

Attached are a few pictures!

Thanks again!
Stephanie Keaney
Cadette Troop 3707
Purcellville, VA

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Not only was last nights Ladies Night Out cooking class a huge hit, but we’ve got pictures to prove it! As a special bonus to all those unable to attend the class Chef Kelsey Yosick has been kind enough to allow me to post one of her recipes from the class. Hope you love it (everyone at the class sure did!).

Classic French Madeleines

Ingredients

1 ¾ sticks (14 tablespoons) Unsalted Butter, melted but not hot

½ stick (4 tablespoons) Unsalted Butter, softened

1 2/3 cups All Purpose flour

1 tablespoon Baking Powder

2 teaspoons Fresh lemon zest

1 teaspoon Vanilla Paste

¾ cup Sugar

3 large Eggs

¼ cup Whole Milk

1 ½ tablespoons Honey

Preparation

1. Preheat oven to 350^o F.  Brush Madeleine molds lightly with the softened butter.
2. In a small mixing bowl, whisk together the flour, baking powder, and zest.  Set aside.
3. In a large mixing bowl, rub together the sugar and vanilla paste until vanilla is well dispersed.  Then whisk in eggs, milk, honey, and melted butter.
4. Fold in the flour mixture until just combined.  Spoon a rounded tablespoon of batter into each mold, filling it about two-thirds full.
5. Bake for 6 minutes, then rotate pans so cookies can evenly brown.  Continue baking for another 5 minutes, or until a toothpick comes out clean.
6. Turn Madeleines out onto a cooling rack, and serve slightly warm.  Enjoy!

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