Thursday, April 22, 2010

Fare's Fair!

On Wednesday, April 28, treat your taste buds to the splendor of Nicole Kammerer's "Cocktail Fare" - a demonstration class here at The Cookbook Co.

Chef & Proprietor of Nicole Gourmet, Nicole's talent and wit will delight and engage as she teaches you how to prepare the following menu items, guaranteed to make you the "Life of the Party" - Crispy Mushroom & Goat's Cheese Ravioli, Asian Ahi Tuna Tartar, Chicken Spedini, Thai Shrimp Gyoza, and Zabaglione & Berries. Not even InStyle could emulate these pitch perfect pairings for your next soirée, shindig or shaker.

Call the store at 403-265-6066 to register - and then float away to Happyland on some fashionable food & bubbly next Wednesday!

Wednesday, April 7, 2010

April Newsletter

Take a peak at our April newsletter, or check out the full version on our website(

May April showers bring delicious goodies!

Monday, April 5, 2010

7 More Sleeps 'til Pork Stars

Subscribing to that old adage that bacon can make anything better, Chefs Kevin Kent & Pierre Lamielle will host the next installment of Pork Stars on Monday, April 12th at 6:30 pm. Last season's menu included Bacon Caramel Corn, Serrano with Olives, Almonds & Sherry, Lomo con Leche and a Bacon Caramel Sundae.

Inspired by a new season and a new menu, our dynamic duo will prepare, present and partake in some delicious variations of their salty, smoky muse - much to the delight of those who join them!
Call The Cookbook Co. Cooks at 403-265-6066 to register.

If you think you love bacon more than anyone you know, think again...

Thursday, April 1, 2010

Foie Gras Profiteroles

Foie gras is almost always complimented by something sweet - Sugar somehow cuts and enhances the richness of the foie at the same time, but what about complimenting something sweet with something foie? The profiteroles and the ice cream can both be made up to a week in advance and kept in the freezer, just make sure to pop the profiteroles in a hot oven for a few minutes to crisp them back up before stuffing with the ice cream. This dish is sure to impress even the most avid foodie types, but if you're not feeling up to making choux paste, I'm sure the ice cream would be just as delicious scooped over warm apple pie. Oh, and did I mention, these are Anthony Bourdain tested and approved?

Foie Gras Profiteroles with caramel and fleur de sel

For the Ice Cream:
2 c. whole milk
1/2 vanilla bean
3 egg yolks
1/4 c. maple syrup
1 c. heavy cream
1/2 c. foie gras

For the profiteroles:
125ml water
40g butter
pinch of salt
pinch of sugar
60g flour
1-2 eggs

For the Caramel sauce
1c. white sugar
1/2c. heavy cream
1/4c. butter
1 t. kosher salt

For the Ice cream - In a medium saucepan, bring the milk and the vanilla bean to a boil. Meanwhile, mix the egg yolks and maple syrup in a mixing bowl. Discard the vanilla bean and slowly pour the hot milk over the egg yolks, being careful not to curdle the egg. Pour the mixture back into the saucepan, and heat over low, stirring constantly, until the mixture forms a light custard. Refrigerate the mixture, or cool it over an ice bath. Pour into the ice cream machine and chill until frozen. This can be made ahead and kept in the freezer.

Preheat oven to 450F. Place the water, butter, sugar and salt in a medium saucepan and bring to a boil over medium heat. When the water boils, stir in the flour and mix until it forms a sticky dough. Add 1 egg and stir in vigorously. When scooped out of the bowl, the dough should stick to the spoon for 10 seconds. If needed, add the second egg. Place the mixture in a piping bag and pipe into small domes. dip your finger in a bit of cold water and press down to flatten the points of the profiteroles. Sprinkle a few flecks of fleur de sel over the profiteroles and bake for 10-12 minutes or until golden brown. Bring the ice cream out of the freezer until it just starts to soften, then put it into a piping bag.

Put the sugar into a small saucepan and add a splash of water. Bring the mixture to a boil and make sure that you don't stir the pot, just shake it back and forth gently to get rid of any lumps. When the sugar has turned golden (if you prefer a more bitter caramel, let it darken even more), remove it from the heat and slowly pour in the cream into the pot. The mixture will splatter so stand back. When the cream is all miked in, whisk in the butter and the salt, keep warm. Put the ice cream into a piping bag, and pipe into the profiteroles. To serve, spread or pour the caramel over a warmed plate, and place the profiterole on top, finish with a sprinkle of fleur de sel. Serve immediately.

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