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Homemade Pantry Lemonade

Ingredients:

  • 1/2 cup Sugar or Honey
  • 7 cups Water
  • 3/4 cup Fresh Lemon Juice (5-6 lemons)
  • EQUIPMENT:
  • 1 quart stainless steel saucepan
  • Citrus Juicer, Reamer or Squeezer,
  • or Electric Juicer
  • Chiller Pitcher
  • Wooden Spoon

Preparation

Combine the sugar and 1 cup water in a small saucepan. Heat over medium-low heat until the sugar is dissolved.

Combine the sugar water, lemon juice, and remaining 6 cups of water in a pitcher. Stir to combine.

Chill or serve over ice.

Can be stored in a covered container in the fridge for up to 5 days, or freeze in a freezer-safe container for up to 6 months.

Reprinted from "The Homemade Pantry - 101 Foods You Can Stop Buying and Start Making"
by Alana Chernila
-Clarkson/Potter Publishers

Homemade Pantry Lemonade

In-store demo: 6/9/12

Creamy Roasted Garlic

Ingredients:

  • 1-3 Bulbs Regular Garlic or
  • 1 Bulb Elephant Garlic
  • 1 Tbsp Olive Oil
  • Equipment:
  • Terracotta Garlic Roaster
  • Silicone Bristle Basting Brush
  • 1 Tbsp Measuring Spoon
  • Spreader
  • Toaster Oven or Microwave

Preparation

Soak terracotta roaster dome in water for 15 minutes prior to preparation.

Cut 1/2" to 3/4" off the top of the garlic bulbs, exposing the clove tops.

Remove some of the loose outer skin leaving the bulb intact.

Place the bulb on the terracotta base.

Spread olive oil over the top of the cloves.

Cover with the dome and, starting in a cold oven, bake for 50-60 minutes at 325-350F.

For the microwave, prepare as directed above and cook for 5-6 minutes on medium setting.

Carefully remove hot roaster from oven and spread on crackers, bruschetta or crusty bread.

Creamy Roasted Garlic

Terracotta Garlic Roaster

Two-Bean Turkey Chili

Ingredients:

  • 4 cups cooked pinto beans (see tips)
  • 1 tbsp oil
  • 2 onions, finely chopped
  • 2 stalks celery, thinly sliced
  • 6 cloves garlic, minced
  • 1 tbsp ground cumin (see tips)
  • 2 tsp dried oregano
  • 1/2 tsp cracked black peppercorns
  • Zest of 1 lime
  • 2 tbsp fine cornmeal
  • 1 cup chicken or turkey broth
  • 1 can (28 oz/796 mL) tomatoes with juice, coarsely chopped
  • 2 lbs skinless boneless turkey breast, cut into 1/2-inch (1 cm) cubes (see tips)
  • 2 cups frozen sliced green beans
  • 1 tbsp New Mexico or ancho chile powder, dissolved in 2 tbsp (30 mL) lime juice
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 can (4 1/2 oz or 127 mL) diced mild green chiles
  • 1 jalapeño pepper or chipotle pepper in adobo sauce, diced, optional
  • Medium to large (31⁄2 to 6 quart) slow cooker
  • Read More http://www.epicurious.com/recipes/food/views/Two-Bean-Turkey-Chili-388569#ixzz1jNZPR0li

Preparation

1. In a skillet, heat oil over medium heat. Add onions and celery and cook, stirring, until celery is softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add cumin, oregano, peppercorns and lime zest and cook, stirring, for 1 minute. Add cornmeal and toss to coat. Add broth and cook, stirring, until mixture boils, about 1 minute. Add tomatoes with juice and return to a boil. MAKE AHEAD: Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.

2. Transfer to slow cooker stoneware. Stir in turkey, pinto beans and green beans. Cover and cook on Low for 6 hours or on High for 3 hours, until turkey is tender and mixture is bubbly. Add chile powder solution, green and red bell peppers, mild green chiles, and jalapeño pepper, if using. Cover and cook on High for 30 minutes, until bell peppers are tender.

Tips If you are halving this recipe, be sure to use a small (2 to 3 1/2 quart) slow cooker.

Toasting the cumin seeds intensifies their flavor. Stir the seeds in a dry skillet over medium heat until fragrant, about 3 minutes. Transfer to a mortar or spice grinder and grind.

You'll need about 3 cups (750 mL) cubed turkey breast to make this chili. You can also use leftover turkey. Use 3 cups (750 mL) shredded cooked turkey and add along with the bell peppers.

Add the jalapeño pepper if you're a heat seeker; add the chipotle in adobo sauce if you like a hint of smoke as well.

For this quantity of beans, cook 2 cups (500 mL) dried beans or use 2 cans (14 to 19 oz/ 398 to 540 mL) pinto beans, drained and rinsed.


Read More http://www.epicurious.com/recipes/food/views/Two-Bean-Turkey-Chili-388569#ixzz1jNZXi91c

Two-Bean Turkey Chili

Two-Bean Turkey Chili

Locavore Chestnut Stuffing, Chef's Shop Demo, 11/12/11

Ingredients:

  • This dish is made from entirely local ingredients. Chestnuts provided by Sunset Farms of Amherst, MA and apples and cider were grown and made at Bashista Farms in Southampton, MA.
  • Ingredients
  • 1- bunch kale, remove stems and slice thinly. If kale is very tough, blanch for 5 minutes to tenderize.
  • 1- onion, diced
  • 1- 7" length of lamb or pork meat sausage
  • 1- Baldwin Apple (a tart, heritage variety, propagated in Lowell MA after the Revolutionary War by Colonel Baldwin in 1740) cored, not peeled and cut into small cubes
  • 2- C chestnuts, roasted (425 for 20 min) peeled and roughly chopped. (This ingredient is the star of the stuffing so keep them on the large size when chopping.)
  • 1- handful fresh sage leaves
  • 1 or 1/2 C apple cider
  • 3- T butter

Preparation

In generous frying pan, brown sausage, (in butter if necessary) remove, quarter length wise and slice thin
Add chopped onion to rendered fat in pan from sausage. If additional fat is required to season pan, add butter.
Cook onions until translucent
Add chestnuts and slowly brown. On low. Very delicate.
Add 1/2 sage and apple cubes
Brown slowly and meld flavors. Add a bit of cider if additional moisture is necessary.
Moving ingredients to the side of the pan and melt 1 T of butter.
Add cubes of bread and brown
Mix together and meld flavors on low heat for 5 minutes.
Add remainder of cider and cook down until stuffing is moist but not soggy.
If cooking stuffing inside of bird, add only 1/2C cider and remove from heat.
Finish with bird stuffing or pan stuffing with 1T of chopped sage and stir over low heat until incorporated.

Vegan Thanksgiving Stuffing: Eliminate sausage or replace with 3 C Chanterelle or oyster mushrooms.

Gluten Intolerant Stuffing: Substitute bread with rice cakes.

Serves 6

Locavore Chestnut Stuffing, Che

Buy Locally Grown!

Agua Fresca

Ingredients:

  • Ingredients:
  • 1/4 Small Watermelon
  • 8-10 Strawberries
  • 3-4 Mint Leaves
  • 2 Capfull's Lemon Juice
  • Ice
  • Equipment:
  • Vitamix Blender

Preparation

This light, refreshing drink popularized in Mexico is a terrific thirst quencher on a hot summer day. The trick with making agua fresca (Spanish for "fresh water") is to infuse the water with fruit essence without turning it into a smoothie or slushy drink. Feel free to experiment with other flavors such as strawberry, mango, cantaloupe and honeydew.

Watermelon rind may be included for extra nutritional value. Wash well before using.

Place all ingredients in Vitamix and blend for 30-45 seconds on high.

Garnish with extra mint leaves. Serve immediately.

Agua Fresca

Watermelon Agua Fresca

Oven Roasted Tomatoes

Ingredients:

  • Ingredients:
  • Tomatoes
  • Olive Oil
  • Coarse Sea Salt
  • French or Italian Bread
  • Equipment:
  • Cookie Sheet
  • Parchment Paper
  • Basting Brush
  • Salt Mill
  • Timer
  • Bread Knife

Preparation

From Mary Nelen, The Valley Locavore. Chef's Shop demo: 9/17/11.



Slice tomatoes in half, place on a parchment-lined cookie sheet. Brush with olive oil, grind salt to taste.

Bake at 450 for about an hour. Serve on sliced bread.



The PERFECT solution to that pile of funky ripe tomatoes you've been trying to use up!

Oven Roasted Tomatoes

Oven Roasted Tomatoes

Classic Macaroni and Cheese

Ingredients:

  • For the Bread Crumb Topping:
  • 6 slices of white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
  • 3 tablespoons unsalted butter (cold), cut into 6 pieces
  • For the Pasta and Cheese:
  • 1 pound elbow macaroni
  • 1 tablespoon table salt
  • 5 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 1 1/2 teaspoons mustard powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 5 cups milk
  • 8 ounces monterey jack cheese shredded (2 cups)
  • 8 ounces sharp cheddar cheese shredded (2 cups)
  • 1 teaspoon table salt

Preparation

FOR THE BREAD CRUMBS:

Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.



FOR THE PASTA AND CHEESE:

Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and

1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.



In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about

1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and

1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.



Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.

Classic Macaroni and Cheese

Chilled Strawberry Soup

Ingredients:

  • 2 cups Strawberries, chopped & hulled
  • 1 1/2 Tbs. local honey
  • Zest of 1 orange
  • 1/2 Tsp. vanilla extract
  • 1/4 Tsp. orange extract
  • 1/4 cup water
  • 1/2 cup whole milk yogurt
  • 1/2 cup milk, rice milk or almond milk
  • Mint leaves, chopped for garnish
  • EQUIPMENT
  • Immersion Blender (Stick Blender)
  • Strawberry Huller
  • Small Saucepan
  • Whisk and/or Spoon
  • Measuring Cups and Spoons
  • Zester
  • Herb chopper
  • Soup Bowls

Preparation

Combine strawberries, water and honey in a saucepan. Simmer over medium high heat for 10 minutes. Gently break down the strawberries with a spoon. When the strawberries are soft, remove from heat and cool to room temp. Once cooled, add milk and yogurt. Use immersion blender to puree until smooth. Add extracts and orange zest. Chill soup for at least 30 minutes before serving. Pour into bowls and garnish with mint.

Chilled Strawberry Soup

In-store demo: 6/23/12

Garlic and Maple-Roasted Butternut Squash

Ingredients:

  • 1 Large Butternut Squash
  • 1 Head Garlic
  • 2 Tbsp. Olive Oil
  • 2 1/2 Tbsp. Maple Syrup
  • 1 Tsp. Kosher Salt
  • 1/2 Tsp. Freshly Ground Black Pepper
  • 2 oz. Thinly Sliced Pancetta, chopped.
  • 16 Whole Fresh Sage Leaves
  • French Bread, for serving
  • Equipment:
  • Sturdy Peeler
  • Chef's Knife
  • Sheet Pan
  • Heat Resistant Silicone Nylon Turner/Spatula
  • Oven Mitts

Preparation

Preheat oven to 400 degrees.

Peel and seed the butternut squash and then cut it into 3/4 to 1 inch cubes. Place the squash and the whole unpeeled garlic cloves on a sheet pan in one layer. Toss with the olive oil, maple syrup, salt and pepper, and bake for 20 to 30 minutes, until the squash begins to brown, turning once during baking.

Sprinkle the pancetta and sage leaves evenly over the butternut squash and continue to bake for another 20 to 30 minutes, until the squash and garlic are tender and caramelized.

Season to taste and serve hot with French bread for guests to spread with the roasted garlic.

Garlic and Maple-Roasted Butter

Courtesy of Barefoot Contessa Back to Basics

Garlic Vinaigrette

Ingredients:

  • 1 small garlic clove
  • Salt
  • 2 tablespoons red wine vinegar
  • Fresh-ground black pepper
  • 3 to 4 tablespoons olive oil

Preparation

Put a peeled garlic clove and 2 big pinches of salt in a mortar and pound into a puree, with no chunks remaining. Add the wine vinegar, grind in some black pepper, and taste for the balance of salt and vinegar. Allow to macerate for a few minutes, and whisk in olive oil. Taste the dressing with a leaf of lettuce. It should taste bright and lively without being too acidic or too oily; adjust the salt, vinegar, or oil as needed.



To dress the salad, put several generous handfuls of washed and dried lettuce in a large bowl. Toss with about three quarters of the vinaigrette, and taste. The lettuce should be lightly coated but not overdressed; add more dressing as needed.



Equipment:

Mortar & Pestle

Garlic Peeler

Whisk

Salad Spinner

Garlic Vinaigrette

Alice Waters - In The Green Kitchen

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