Archive for October, 2009
During the Chef’n Halloween party this afternoon, our office was over run with costumed creatures.
Elliot the Tiger paid us a visit. Look at that ferocious…smile?
Mackenzie the Peapod graced us with her presence (and if you look behind our Peapod’s shoulder, you can see Baby Adelyn the Belly Pumpkin)
Count Jack-ula even made an appearance.
His cape billowing behind him as he stalked the office.
Too cute! Happy Halloween all — have fun and stay safe!
Photo via BBC
Muahahahahaha…
That’s our evil laugh in case you couldn’t tell. We’re breaking out the evil laugh in preparation for Halloween on Saturday. Let’s hear it one more time.
Muahahahahaha…
Awesome. Now, on to the giveaway question!
As a trick-or-treating youngster, what was your favorite treat?
And if anyone says the pencils or stickers, give it up. We know you’re lying. Unless you really liked pencils and/or stickers as a child. In that case, we apologize for being insensitive. :)
We’ll announce the winner next Monday, November 2nd. Happy almost Halloween!
New to our Twelve Weeks of Giveaway contest? Learn how it works here.
And remember, extra entries will be given to people who become fans of Chef’n on Facebook or follow Chef’n on Twitter. We recommend leaving separate comments for your extra entries — it makes it much easier for us to keep track. Here’s an example from one of our past giveaway winners, Abby:
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Halloween is just around the corner y’all! Time to put the finishing touches on those costumes, fill the candy bowls and stretch your doorbell ringing finger.
This Halloween season we’ve been seeing a lot of creatively spooky sweet treats, which we’re loving!
Exhibit A: Dirt Cups prepared by Lick the Bowl Good
Exhibit B: Thomas Keller Oreo Bat Sandwich Cookies courtesy of Bouchon Bakery and The Kitchn
Exhibit C: Ghost Cupcakes created by the folks at A Baked Creation
Remember all the Chef’n baking tools we mentioned yesterday? We bet those would be of great help should you try and recreate these tasty treats. Just saying :)
With November only five days away, it’s time to start thinking about holiday baking. This weekend it might be a good idea to give your oven a pep talk, preparing it for the upcoming onslaught of cookies, pies, breads, cakes and muffins. No one likes to be caught off guard.
Lucky for you (if not your oven) Chef’n is chock full of tools and gadgets to help you through this year’s baking season. Below are some of the go-to items we use during the annual holiday baking frenzy.
Made of heat- and stain-resistant silicone, equipped with two working spatula-ends and available in seven bold colors, the Switchit All-Purpose makes baking look good. This good looking spatula also folds, stirs and spreads like a pro. The Switchit All-Purpose is your electric stand mixer’s new best friend.
Ever lost a bowl of batter to the kitchen floor during a round of vigorous mixing? Rest assured that with our Nesting Bowls, your batter (and kitchen floor!) will stay safe. The 2-, 3- and 4-quart size bowls have rubber bases to help them to stay securely on the counter and convenient pour spouts to guide your batter directly in the pan. Keeping things easy, the bowls also nest together saving storage space in your already packed kitchen cupboards.
Simply. The. Best. Measuring. Cups. Ever. They expand for use, collapse for storage and are available in six vivid colors. 1/4 c, 1/3 c, 1/2 c and 1 c
Kitchzen Short and Tall Whisks
Short whisk, Tall whisk, Cherry whisk, Black whisk — you name the combination, we’ll make the whisk. Coated in silicone to help keep food in the bowl and off the whisk, the Kitchzen Short and Tall Whisks are baking classics.
Congratulations to our Week 3 winner, Comment #12 beaugirl!
In honor of World Pasta Day (good timing huh?) and beaugirl’s noodle knowledge, this week’s prize is a Chef’n Large Colander. Everyone needs a good colander, and the Chef’n Large Colander is the best of the bunch. With foldable legs and a collapsible basket, the Large Colander is as easy to store as it is to use.
Thanks to the rest of you for participating. Be on the lookout this week for our fourth TWG giveaway post. You’ll have from whatever day we post until the following Sunday to enter. We will announce the winner on Monday morning. And remember, the prizes get better with every giveaway!
Beaugirl, please send your shipping address to media@chefn.com and we’ll ship out your Large Colander ASAP.
Recently the bloggers over at the Epi-log posted some of their favorite coffee-based recipes. The list, 14 recipes long, included classics such as Tiramisu…
Photo via Culinaria Italiana
And some not so classic dishes such as Coffee-Marinated Bison Short Ribs…
Photo via Epicurious.com
All 14 recipes sounded delicious and we’d love to try them all! Do you know of any must-try coffee-based recipes or tips for cooking with coffee? Do share!
No cute intro today. We’re going straight to the giveaway question.
Name three different types of pasta noodle.
(Okay, so that’s more of a request than a question, but it’s the same idea.)
We’ll announce the winner next Monday, October 26th. Starting naming!
New to our Twelve Weeks of Giveaway contest? Learn how it works here.
And remember, extra entries will be given to people who become fans of Chef’n on Facebook or follow Chef’n on Twitter. We recommend leaving separate comments for your extra entries — it makes it much easier for us to keep track. Here’s an example from one of our past giveaway winners, Abby:
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| Abby |
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| Abby |
Unless you’ve been hiding under a rock somewhere (apparently we were) you know that this week is National Pickled Peppers Week. This week is also National Kraut Sandwich Week, but “kraut sandwich” just doesn’t have the same ring to it as “pickled pepper.”
Anyways…
In celebration of the pickled pepper, we’re providing you with a recipe by Molly Wizenberg, columnist for Bon Appetit and co-owner of Delancey, for Pickled Peppers with Shallots and Thyme. Enjoy!
Photo by Elinor Carucci
Pickled Peppers with Shallots and Thyme
Makes 1 quart
Ingredients 1 pound sweet or mild mini bell peppers, sliced crosswise into 1/4-inch-thick rounds, seeded 2 large shallots, thinly sliced, separated into rings 2 cups white wine vinegar 1/2 cup sugar 3 tablespoons water 5 fresh thyme sprigs 2 large garlic cloves, thinly sliced 1/4 teaspoon dried crushed red pepper Pinch of coarse kosher saltPreparation
Place peppers and shallots in medium bowl.
Mix vinegar and next 6 ingredients in medium saucepan. Bring to boil over medium heat, stirring to dissolve sugar and salt.
Remove brine from heat; carefully pour over peppers and shallots. Cover bowl; let stand 5 minutes. Uncover; cool to room temperature.
Transfer to quart-size jar, pressing peppers into brine. Cover; chill at least 4 hours and up to 10 days.
Congratulations to our Week 2 winner, Comment #6, Christie!
Thanks to her love of American cheese and her new lucky number, six, Christie will be receving a Chef’n 4-in-1 Cheese Grater! Our 4-in-1 Cheese Grater is equipped with four stainless steel grating surfaces (coarse, fine, hard cheese and zest), a protective finger guard and a removable no-slip rubber base. Capable of holding up to 6 cups of delicious cheese (there’s that number 6 again!), the 4-in-1 Cheese grater is a must-have for any cheese lover.
Chef'n 4-in-1 Cheese Grater
Thanks to the rest of you for participating. Be on the lookout this week for our third TWG giveaway post. You’ll have from whatever day we post until the following Sunday to enter. We will announce the winner on Monday morning. And remember, the prizes get better with every giveaway!
Christie, please send your shipping address to media@chefn.com and we’ll ship out your 4-in-1 Cheese Grater ASAP.
Chef'n Grapefruiter in Food Network Magazine
