We are within a handful of new products and our total offerings will exceed two hundred items. My trusty staff and I are amazed at the progress to date, and know that ME's Kitchen is only going to get better.
We invite you to drop by the web site and let us know what you think of it. If there is something you are looking for that we do not ave, let us know and we will do our best to locate a supplier and add it to our "inventory".
ME
Tuesday, July 31, 2007
Tuesday, July 3, 2007
25% Off Coupon
ME's Kitchen is getting very close to being completely finished. It is currently stocked with just under 150 utensils and tools for the kitchen, with more being added each week. This is, I guess, sort of like the shakedown week or two for a new restaurant before it officially opens for business.
Send an email to MEsToolsoftheKitchen@gmail.com and request a coupon good for 25% off on purchases over $100.00. It doesn't cost you a thing, and if you don't find something you like, you can give it to a friend.
ME
Send an email to MEsToolsoftheKitchen@gmail.com and request a coupon good for 25% off on purchases over $100.00. It doesn't cost you a thing, and if you don't find something you like, you can give it to a friend.
ME
Saturday, May 26, 2007
The Country Club in my home town had a signature dessert, Buttermilk Pie. So sweet and rich that it was almost sinful to get to the end of a meal without room for “just a taste” if nothing else. Years after leaving home and starting my own family, I was working at a CPA firm and one day mentioned this pie in passing to one of our computer/key punch operators, Ernestine.
Ernestine volunteered that she had an old family recipe for a Buttermilk Pie, and wondered if it was the same pie. The next day, Ernestine brought in a punch card with the recipe hand written on the back, with the notation “makes two (2) pies” underscored heavily. This was followed by the verbal warning : “Do not try to cut this in half and only make one pie. It just doesn’t work”.
Knowing that you ignore Ernestine at your own risk, we tried the recipe and, damn, we had two pies that could have been delivered fresh from the Country Club. We were amazed, but also delighted. But, being young and worried about our figures, after a time or two, we cut the recipe in half and made one pie. Ernestine was right – it doesn’t work the same. So follow the recipe, make two pies, and take one to a neighbor.
Buttermilk Pie
6 eggs, beaten
1 cup butter, melted
1 cup buttermilk
3 1/4 cups sugar
1 teaspoon vanilla
1/4 cup flour
2 - 9" Pet-Ritz pie shells
Mix together. Bake at 350 for 1 hour.
This is like a chess pie. It is sweet and oh so good
Ernestine volunteered that she had an old family recipe for a Buttermilk Pie, and wondered if it was the same pie. The next day, Ernestine brought in a punch card with the recipe hand written on the back, with the notation “makes two (2) pies” underscored heavily. This was followed by the verbal warning : “Do not try to cut this in half and only make one pie. It just doesn’t work”.
Knowing that you ignore Ernestine at your own risk, we tried the recipe and, damn, we had two pies that could have been delivered fresh from the Country Club. We were amazed, but also delighted. But, being young and worried about our figures, after a time or two, we cut the recipe in half and made one pie. Ernestine was right – it doesn’t work the same. So follow the recipe, make two pies, and take one to a neighbor.
Buttermilk Pie
6 eggs, beaten
1 cup butter, melted
1 cup buttermilk
3 1/4 cups sugar
1 teaspoon vanilla
1/4 cup flour
2 - 9" Pet-Ritz pie shells
Mix together. Bake at 350 for 1 hour.
This is like a chess pie. It is sweet and oh so good
Wednesday, May 16, 2007
Simple musings
Boy, can you believe that summer is just around the corner? Don’t know about where you live, but our grandson (third grader) is out of school for the summer in exactly one week (May 23). In our family, the end of the school year is the official beginning of summer.
In our house, summer means a lot more grilling, lots of fresh vegetables, and trying to cut way down on time in the kitchen. Not that the kitchen is a bad place, but who wants to heat up the house or spend a lot of time sweating over a hot stove with temperatures hanging around the mid to upper 90’s and humidity almost as bad. We ARE located in Texas you know.
ME loves her fresh vegetable’s, and the old pressure cooker and the Dutch ovens historically get a lot of use with the black eyed peas, pink hulled peas, zipper peas, cream peas, crowder peas and lima beans. But we have discovered the wonders of fresh asparagus, Texas sweet or Vidalia onions, zucchini or yellow squash, mushrooms and new potatoes cooked in a wok on the grill.
And at least once a week, ME digs out the old cast iron skillet and fries up some okra. Even folks who NEVER eat okra beg for second helpings when ME is frying. She uses a very light (almost a dusting) batter which is the secret. Or so she says.
In our house, summer means a lot more grilling, lots of fresh vegetables, and trying to cut way down on time in the kitchen. Not that the kitchen is a bad place, but who wants to heat up the house or spend a lot of time sweating over a hot stove with temperatures hanging around the mid to upper 90’s and humidity almost as bad. We ARE located in Texas you know.
ME loves her fresh vegetable’s, and the old pressure cooker and the Dutch ovens historically get a lot of use with the black eyed peas, pink hulled peas, zipper peas, cream peas, crowder peas and lima beans. But we have discovered the wonders of fresh asparagus, Texas sweet or Vidalia onions, zucchini or yellow squash, mushrooms and new potatoes cooked in a wok on the grill.
And at least once a week, ME digs out the old cast iron skillet and fries up some okra. Even folks who NEVER eat okra beg for second helpings when ME is frying. She uses a very light (almost a dusting) batter which is the secret. Or so she says.
Sunday, April 15, 2007
Lewis and Clark White Chili
I was working with my website coach Wednesday night and we started talking about chili. I was bragging to Matt (our coach and mentor), about my recipe for white chili. The best white chili he would ever taste, bar none. My family always requests home made cornbread with the Lewis and Clark's White Chili.
LEWIS AND CLARK'S WHITE CHILI
3 pounds cooked Great Northern Beans, canned or bottled
2 pounds boneless chicken breast (skin removed)
1 tablespoon olive oil
4 garlic cloves, minced
2 medium onions chopped
2 teaspoons ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 teaspoon ground oregano
2 4 ounce cans chopped mild green chilies (may be substituted with hot green chilies for spicier version)
4 cups chicken stock or canned broth
20 ounces Monterey Jack cheese, grated
Sour cream
Chopped Jalapeno peppers, canned
Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15-20 minutes. Remove from sauce pan and dice into 1" - 2" cubes.
Using the same pan discard water and heat oil over medium heat. Add onions until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano, and cloves. Saute, for 2-3 minutes. Add chicken, beans, stock and 12 oz. cheese, let simmer for 15 minutes. Ladle into large bowls and top with 1 oz. cheese. Serve with side of sour cream and chopped Jalapeno peppers,
Serves 6-8.
LEWIS AND CLARK'S WHITE CHILI
3 pounds cooked Great Northern Beans, canned or bottled
2 pounds boneless chicken breast (skin removed)
1 tablespoon olive oil
4 garlic cloves, minced
2 medium onions chopped
2 teaspoons ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 teaspoon ground oregano
2 4 ounce cans chopped mild green chilies (may be substituted with hot green chilies for spicier version)
4 cups chicken stock or canned broth
20 ounces Monterey Jack cheese, grated
Sour cream
Chopped Jalapeno peppers, canned
Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15-20 minutes. Remove from sauce pan and dice into 1" - 2" cubes.
Using the same pan discard water and heat oil over medium heat. Add onions until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano, and cloves. Saute, for 2-3 minutes. Add chicken, beans, stock and 12 oz. cheese, let simmer for 15 minutes. Ladle into large bowls and top with 1 oz. cheese. Serve with side of sour cream and chopped Jalapeno peppers,
Serves 6-8.
Subscribe to:
Posts (Atom)