What's cooking? » Reviews

Super Bread Knife

Ben — Fri, 28 Aug 2009 13:51:56 +0000

Several months ago I wrote about a chopping knife that I received from New West KnifeWorks. That knife is sitll one of my favorites in the kitchen for its versatility and great quality. So I was very pleased to receive a second knife from them. This time it was their newly realeased Fusionwood Super Bread Knife.

If you read my last review you know that I fell in love with the brand. Their knives have a beautiful design, great grip and control and, overall, are of the greatest quality. I could sit here and write about all the things that I like about these knives, especially this new bread knife, but I’ll let you read the official press release. Look at it, isn’t it pretty?

New West KnifeWorks introduces the ‘Super Bread Knife.’
A bread knife that finishes the job without finishing the knuckles.

Remember the last time you cut a loaf of bread with a bread knife? Did you awkwardly rotate the loaf of bread? Are your knuckles still chaffed from the task? Perhaps the bread won and simply was not sliced all the way to the bottom? New West KnifeWorks introduces a new bread knife to the cutlery world. Not just a new style but a whole new concept. Introducing the Super Bread Knife, the newest addition to the Fusionwood line. The Superbread Knife comes in six beautiful color patterns, protected by an embossed leather sheath.

After thinking about bread knife cutting problems for a number of years and testing many different concept models, founder Corey Milligan came up with a solution: the Super Bread knife. The design of the knife is based on the effective shape of a chef knife. The handle, as with other offset bread knives, is above the serrated blade so you don’t hit your knuckles when you cut to the bottom. However, because it is shaped more like a Chef knife, the Super Bread knife allows for a much more powerful, agile cut whether you’re cutting bread or carving meats. The feedback from pros is that it is an ace of a bread knife and fantastic for all challenging cutting jobs.

To slice effectively, a knife needs a serrated blade. However, serrated blades can be impossible to sharpen. New West KnifeWorks set about to solve this design problem as well. The Super Bread Knife features a unique ‘wave’ serration that allows it to be sharpened using a diamond or ceramic steel. This allows the knife to maintain the advantage of serration and still be kept razor sharp. The wave serration slices bread and meats with ease.

Often, the flat side of a knife blade will collect bits of food or else the friction of the flat of the blade can actually tear or distort the shape of whatever is being cut. The Japanese ‘Santoku,’ with the dimple grind or granton edge, has become immensely popular due to its solution to this problem.’ The dimples help to create separation from the food and make slicing smoother. The Super Bread Knife incorporates this popular feature from the Santoku.

New West KnifeWorks is based in Jackson, Wyom. and was founded in 1997 by Corey Milligan. From its inception, the goal has been not only to produce the finest quality knives in the world, but also to design these tools to be works of art that inspire excellence in food preparation and beautify the kitchen. Through years of working in commercial kitchens and constant discussions and experimentation with professional chefs, Milligan strives to make knives that are at the cutting edge of function. All of the New West KnifeWorks knives are made in Seki Japan. The fine craftsmen of Seki bring a 700 year legacy of making samurai swords to the forge. Therefore, every innovation is always backed by the experience and wisdom of the highest tradition.

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Aprovecho

Ben — Mon, 24 Aug 2009 14:51:47 +0000

(...)
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© Ben for What's cooking?, 2009. | Permalink | 14 comments |
Post tags: Avocado, Breakfast & Brunch, Cookbooks, Easy recipes, Eggs, Reviews, Salsas and sauces, Tex-Mex food

The Abel and Cole Cookbook

Ben — Mon, 17 Aug 2009 21:55:28 +0000

‘Easy, Seasonal, Organic’. I think that’s a great title for a cookbook. Especially for somebody like me that wants to learn more about seasonal produce. When I received this cookbook, courtesy of Abel and Cole, I flipped through the pages and the beautiful, simple and unpretentious photographs was the first thing that caught my attention. In my very humble opinion, that is what good food is all about: freshness, simplicity and natural beauty.

I knew I was going to like the book even more when I read the Abel and Cole’s story and the Cooking “My Way” sections in the introduction of the book. I agree with Keith Abel when he writes that “cooking is all about experimenting and tyring new things (except if you are baking or making something French)” and it is “also about enjoying yourself in the kitchen… If you think cooking is a chore, you might be doing it the wrong way”.

The book is divided in 4 sections: Spring, Summer, Fall and Winter. Every section contains several recipes to use seasonal produce available in the U.K. (and most likely in similar climates). Most of the recipes are quick, simple and “can be played with, added to, miss things out, chuck it in, a little bit of this, a little bit of that”, according to Keith Abel.

Even though some of the ingredients are not available in the U.S., I know I can make most of the recipes in the book. And I already made one, as a matter of fact. I was trying to figure out how to prepare some corn in the cob and the book gave me the perfect idea:

Husk-Wrapped and Roasted Garlic Corn
From The Abel and Cole Cookbook
Serves 4 as a side dish

Ingredients:

4 corn cobs with husks still attached

2 large knobs of butter

1 garlic clove, peeled and crushed (I used 3)

2 tbsp fresh chopped parsley or soft herbs of your choice. (I used parsley, basil, chives and a little bit of rosemary)

salt and freshly ground black pepper

Method:

Soak the corn cobs for 30-60 minutes in water to help prevent the husks from burning when cooking.

Carefully peel back the husks and remove the silk from the cob keeping the husks attached.

Mix together the butter, garlic and herbs and season to taste. Brush this over the corn and re-wrap the cobs with the husks.

You can either bake at 375°F for about 20 minutes or grill for about the same time, turning frequently. You can wrap the cobs in aluminum foil to help stop the husks from burning.

Note: There is a print link embedded within this post, please visit this post to print it.

¡Buen provecho!

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© Ben for What's cooking?, 2009. | Permalink | 12 comments |
Post tags: Butter, Cookbooks, Corn, Easy recipes, Garlic, Reviews

Scanpan review and giveaway

Ben — Mon, 18 May 2009 19:31:17 +0000

A couple of weeks ago I was contacted by Scanpan to try their 10″ Professional Fry Pan. I had never heard of them before but later I learned that they are an eco-friendly Danish cookware company. Their Professional Line has a patented PFOA-free non-stick coating that can’t be damaged by metal utensils. Scanpan Cookware is manufactured in Denmark by SCANPAN Denmark AS and is today the largest European manufacturer of pressure cast aluminum cookware. The company was founded in 1956.

The non-stick surface is created by firing a ceramic-titanium compound into the pan. A specially formulated nonstick compound is then embedded in the surface. Its pressure cast aluminum construction is denser than most aluminum cookware, allowing for superior heat retention and quick distribution for reduced energy use.

How did I put this new kitchen addition to the test? I made a frittata. To me, making eggs is the ultimate test for a non-stick pan because in order to keep them from sticking you need to use a lot of oil or butter even on traditional non-stick pans.

I am happy to inform that this pan passed my egg test. I sauteed the above ingredients in just a little bit of grapeseed oil, added 6 eggs. I cooked them slightly on the stove-top and finsihed cooking them in the oven. The pan has a solid feel and provides an even cooking surface. I was surprised when I didn’t have any trouble serving the frittata. It didn’t stick at all and cleaning the pan was very easy afterwards. I am very impressed and happy with this product.

But the good news don’t stop there. The people of Scanpan are going to give away one 10-inch Professional fry-pan to one of my readers. For a chance t to win one of this beauties take a picture of your current fry pan (old, burnt, cruddy, warped) show it to us in this topic of the forum and tell us why you deserve a new one. You have until May 31th. This giveaway is only open to U.S. residents. I will number the entries and choose a winner using random.org June 1st.

Good luck everybody and buen provecho!

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Sea Cuisine

Ben — Wed, 29 Apr 2009 14:10:23 +0000

A couple of weeks ago I mentioned I had received some food products to review and that they had just arrived during one of the busiest week’s of the year when I was doing my spring cleaning. I have never been fan of frozen, pre-made foods, but I have to admit that they are very convenient when you don’t have enough time to cook dinner from scratch. like I usually do.

And that’s what I like the most about the products I received from Sea Cuisine. They are convenient for those kinds of situations. I received the Parmesan Crusted Tilapia and the Coconut Crusted Shrimp and I was really surprised with the flavor. For somebody who avoids frozen foods, I really enjoyed these. They are very well seasoned and the texture of the products after cooking is almost as good as fresh ones. Along with these products I also received some ideas on how to serve them and information about chef Owen and the company High Liner Foods. I am passing that info to you.

¡Buen provecho!

High Liner Foods meal suggestions:

Spinach & Garlic Potato Sauté
Sauté carrots, celery, onions, potatoes, garlic, and spinach; finish by adding chicken stock.
To be paired with the following High Liner Sea Cuisine products: lemon pepper Tilapia, Tuscan Parm Shrimp, Lemon Dijon Tilapia, Salmon Lemon Dill, Potato Crusted Cod, Herb Crusted Cod, Parm Tilapia

Bacon & Garlic Green Beans with Roasted Potatoes
Sauté onions, garlic, and bacon with green beans; serve with roasted potatoes.
To be paired with the following High Liner Sea Cuisine products: lemon pepper Tilapia, Tuscan Parm Shrimp, Lemon Dijon Tilapia, Potato Crusted Cod, Herb Crusted Cod, Parm Tilapia

Yellow Squash & Wild Rice Sauté
Sauté yellow squash, onions, and celery with prepared wild rice blend.
To be paired with the following High Liner Sea Cuisine products: lemon pepper Tilapia, Tuscan Parm Shrimp, Lemon Dijon Tilapia, Salmon Lemon Dill, Potato Crusted Cod, Herb Crusted Cod, Parm Tilapia

Mixed Veggie & Bacon Rice
Mix peas, corn, and bacon with prepared rice and serve hot.
To be paired with the following High Liner Sea Cuisine products: Tortilla Tilapia, lemon pepper Tilapia, Tuscan Parm Shrimp, Lemon Dijon Tilapia, Salmon Lemon Dill, Potato Crusted Cod, Herb Crusted Cod, Parm Tilapia

About Chef Owen:
At the early age of nine years-old, Owen Tilley began his cooking career. By age 14 Owen was cooking at his Grandfather’s tavern in rural Texas during the summer. It was a small local operation, and before long, Owen was skilled enough to be the sole cook at the restaurant, putting out every last menu item entirely by himself.

At age 24, Owen got back into the restaurant industry and took on a formal apprenticeship at The Classic Cup Bistro in Kansas City, MO under Chef Dan Sweeney.

In 1995 Owen opened his first restaurant “Auggie Joe’s”, in Kansas City, as Owner/Executive Chef, where he served contemporary Italian cuisine receiving three and a half stars from the Kansas City Star.

A few years later Owen came up to the North East to help out a Chef friend, and was soon was asked to take over as Executive Chef of the wildly popular East Coast Grill in 1999, where he worked under James Beard Award Winner, Chris Schlesinger. Owen stayed on at the East Coast Grill for two years before moving down to Vieques, Puerto Rico to open two other restaurants of his own.

Island Café and Oasis Bar & Grill quickly became favorites among tourists and locals alike. The Vieques Times awarded Oasis “Best Local Hangout” for it’s over-the-top theme nights and Southern hospitality while The San Juan Star awarded Island Café “Best Restaurant-Vieques 2001.”

Upon returning to Boston in 2003, Owen kept busy with consulting, private chef duties and catering, which included personally cooking for America’s Royal Family, the Kennedy’s, during the DNC in 2004. In March of 2005, Owen accepted the position of Executive Chef at Tremont 647, followed by a short stint with the Back Bay Restaurant Group before signing on with High Liner Foods.
About High Liner Foods:
New dietary guidelines recomend that you eat more heart-healthy seafood—8 oz. per week. High Liner Foods® salmon products contain omega-3 fatty acids, which have been shown to positively affect heart and brain health by lowering blood fats and preventing blood clot formation. Seafood is a source of essential vitamins and minerals such as niacin, vitamin B complex, iodine, iron, zinc and selenium. All these natural substances help our body function properly and maintain a healthy immune system. Seafood is also an excellent source of protein, low in fat and cholesterol and contains no trans fats.

High Liner Foods Incorporated is a processor and marketer of superior quality seafood products. The company began in 1899 with the founding of W.C Smith & Company, a salt fish operation located in Lunenburg, Nova Scotia — the current home of one of the most modern and diversified food processing plants in the world. On December 20, 2007 the Company acquired the North American marketing and manufacturing business of Fishery Products International. Today, it is one of North America’s largest marketers of prepared frozen seafood products.

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