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“Don’t forget MOM this month” 20% OFF Your TOTAL PURCHASE
When You Present This Coupon
Not valid with any other offer (Expires May 31, 2008)
Exclusions: Cooking Classes, Cookware, Cutlery, and Electrics |
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7121 Overland Road Boise, Idaho 83709 (208) 323-8477
Store Hours: Monday—Friday 10am to 7pm Sat. 10am—6pm Sunday 12pm—5pm
Visit us at www.easycookin.com
“We will be closed on May 11th in honor of Mothers Day and May 25th-26th in honor of Memorial Day”
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C lasses |
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“FEATURED ITEM OF THE MONTH” |
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“Mothers’ Day Tea” Saturday - May 3, 2008 - 11:00 am Margie Sanders Tuition $25
Do you need a new idea for that bridal or baby shower, retirement party, birthday celebration, graduation party, or Mother's day celebration? Why not host an Afternoon Tea Party. Not as involved as a dinner party, a tea party can be the solution to your entertaining quandary. The food is prepared before your guests arrive, leaving you plenty of time to relax and enjoy your guests while you serve the tea. In this special class, you sample some delicious treats but you also receive ideas galore for your own special party. Hat and gloves optional!
Menu: Cucumber Sandwiches, Open-Face Chicken Sandwiches, Strawberries stuffed with Almond Cream, Cranberry Orange Scones with Orange Blossom Butter, The Perfect Cup of Tea
“Springtime Brunch” Wednesday - May 7, 2008 - 6:30 pm Jon Mortimer Tuition $45
Welcome spring with a joyous and delicious brunch. Jon Mortimer, certified executive chef and owner of Mortimer's and Franco-Latino restaurants, whips up a mouth-watering brunch that will definitely give you ideas to entertain guests at your own special springtime soiree. Executive Chef Mortimer is a radio show host, culinary instructor, cookbook author and is the most recent winner of Boise's Iron Chef Competition. Join Jon as he teaches you the essence of cooking sensational brunch fare. Ah spring, just the time for a party!
Menu: Strawberry Crepes with Super Syrup, The Ultimate Vegetable Frittata, Ham and Cheese Croissants, Vanilla Bread Pudding layered with Dried Fruit
“Healthy Summer Sandwiches” Tuesday - May 13, 2008 - 6:30 pm Karen Mangum Tuition $40
From lunch pails to the dinner table, sandwiches are versatile, nutrition-packed and easy to prepare. These creative twists on traditional favorites may change your mind about serving sandwiches for any meal of the day. Karen is a seasoned recipe developer, cookbook author, and nutrition consultant. Her articles have appeared in Cooking Light and Weight Watchers magazines and cookbooks. In addition, she has been a regular guest on KTVB’s Morning News program for over fifteen years. She is currently a partner with Idaho Nutrition Consultants, and she is an adjunct faculty member in Boise State University's College of Health Science.
Menu: California Sushi Wrap, Grilled Gorgonzola, Turkey and Apple Sandwiches, Artichoke and Basil Pesto Pitas, The Best Chicken Salad Sandwiches Ever
“Italian Breads and Dips” Tuesday - May 20, 2008- 6:30 pm Cristina Ceccatelli Cook Tuition $50
If you've ever had the privilege of eating a special meal at Cristina's Restaurant in Ketchum, Idaho, you know that wonderful breads are a special part of almost any meal served there. In this not-to-be-missed class, Cristina has agreed to share her secrets for making some of those special breads. Cristina grew up in Tuscany, and in her latest cookbook, Cristina's Tuscan Table, she says that her goal in setting up her restaurant in Ketchum was simple. She just wanted "to re-create an Italian sense of fun and camaraderie, celebrating life with a good meal in good company." As you learn the art of making great artisan bread with Cristina, you are sure to be captivated by her charm and sense of fun in this unforgettable evening.
Menu: Biga (Starter and Feeder), Ciabatta, Multigrain Bread, Pizza Skins, Artichoke Dip, Cauliflower and Fennel Tasty Plate
PLEASE NOTE: If a class is full, we will be glad to put you on a waiting list in case of a cancellation. |
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“RECIPEs OF THE MONTH” |
“Strawberry Delight”Recipe Courtesy of Cuisine PerelIngredients:
1 quart strawberries, washed, stemmed and halved 1/4 cup sugar 3 Tbsp. Cuisine Perel Strawberry Champagne Vinegar 1 cup strawberry or vanilla ice cream
Directions:
Place strawberries in a bowl then sprinkle with sugar and Cuisine Perel Strawberry Champagne Vinegar. Toss until mixed well and sugar is dissolved. Let stand for one hour. Scoop ice cream into serving bowls and top with strawberries and juice. Serve immediately. |
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“gadget of the month” |
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Straw yellow with greenish highlights. Good viscosity and length as the wine slowly falls back into the glass designing long and elegant legs. Very intense bouquet of yellow flowers and jasmine that matches a complex mix of tropical fruit and spices from pineapple to peaches and seductive fennel seed aromas. Medium to full bodied it is firm but elegant character. Crisp and fruity with good acidity but yet smooth and creamy on the palate. The characteristic mineral sea salt creates a soft feeling that lingers from the front to the back of the tongue, achieving a long, long finish. |
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Tip of the Month |
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“Senior Day”
Join us any Tuesday for
10% off
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Exclusions: Cooking Classes, Cookware, Cutlery and Electrics
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Vallerosa
Verdicchio dei Castelli di Jesi
Classico - 2006
$12.50
10% discount per bottle 15% discount per case
(expires May 31, 2008) |
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“wINE OF THE MONTH” |
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$49.99 each |
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“HAPPY MOTHER’S DAY”
Treat your MOM to something special! We have wonderful gifts that would delight any mom. Whether you need some unique gadgets to make her a scrumptious breakfast or surprise her with a cooking class. We have everything you need to make her day unforgettable! |
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“RATED #1 In Cooks Illustrated Magazine”
OXO's very versatile V-Blade Mandoline slices fruits and vegetables with ease. Four blades and a simple height adjuster let you make straight slices, crinkle cuts, French fries and julienne strips in a variety of thicknesses. The blades store on board and are easily removable for cleaning. We've added bonus cubing blades for large or fine dice too! A textured surface keeps food from sticking to the Mandoline and the food holder securely holds food and protects your fingers. The handle and turning knob are soft for comfort and non-slip feet keep the Mandoline secure on your work surface. Fold the feet and lock the Mandoline for compact and safe storage. Hand wash the blades; the Mandoline body and food holder are dishwasher safe. |
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Special Edition Bamix
Reg. $239.99 SALE $149.99
Includes: 4 Blades, Grinder, Cookbook, DVD, Wall Mount, Instruction Manual |
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If we say versatility, we mean that Bamix® can do almost everything a large food processor can do - and it does it in any receptacle, even in a pot on the stove. Bamix® mixes, purées, emulsifies, aerates, chops, grinds etc.. It works extremely small but also large quantities. This is the reason why Bamix® is really used on a daily basis. If we say simplicity, we mean that Bamix® does a maximum of work with a minimum of accessories. Bamix® is extremely handy, amazingly light weight, requires a minimum of space... and it is cleaned in seconds! If we say quality, we mean that Bamix® is produced from the best possible materials and with the highest possible precision. The motor is especially engineered for Bamix® and is entirely produced in their own factory. The drive shaft is a high precision assembly with extremely tight tolerances. All this guarantees vibration-free and quiet operation. Many of the appliances have been in use for more than 25 years - and even today they can still be repaired.
(Limited to stock on hand) |
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“Mothers Day Special”
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Try our other delicious “Cuisine Perel” vinegars, oils and sauces! |
“Angel Food Cake with Pomegranate Strawberries”Recipe Courtesy of Cuisine PerelIngredients:
1/4 cup Cuisine Perel Pomegranate Balsamic Vinegar 1 Basket Strawberries, halved or quartered 1 Tbsp. Brown Sugar 1 Angel Food Cake 1 cup Whipped Cream
Directions:
Mix strawberries, sugar and vinegar and allow to macerate in refrigerator at least 1 hour. Plate angel food cake, top with berries and whipped cream. Spoon remaining vinegar syrup over top and serve for quick and easy dessert.
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GOT DULL KNIVES ?
Bring them to Easy Cookin’ and Kenneth Cooper, knife sharpener extraordinaire, will be in the store to sharpen your knives like new.
Saturday, June 14, 2008 10 am - 3 pm
Knives $4.00 - 5.00 each Shears $5.00 each |
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"Making Eggs for Mom on Mother's Day?”
Did you know?
To test an egg's freshness, put it in cold water: If it sinks, it's fresh; if it floats, it's not.
(courtesy of Epicurious.com) |