The holiday season is here! There are parties to attend, and family and friends to visit, and so much fun to be had. It really is my most favourite time of year.

To help you in your holiday shopping, we have appliances, including our newest addition to our product line Kitchenaid, on sale at 20% off. Barware is also 20% off for December. It really does make a great hostess gift, and we also have lots of wonderful food products to help make your life easier as well.

We are very pleased to announce that Saturday December 17th from 10 am to 12 pm Chef Emily Richards will be here to promote her new cookbook “Get in the Kitchen and Cook”. We’re very lucky that she will be preparing recipe samples from her cookbook.  We will also have in store specials for that day. It’s the perfect opportunity to do some last minute shopping, and to try some new recipes at the same time.

Here is one of her recipes, perfect for holiday entertaining, sourced here.

Smoked Salmon Kettle Chip Bites

The lemon kick in each bite works well to balance the salt in the chips and smoked salmon. No time to prepare the chips, simply chop the smoked salmon and stir it into the cream cheese mixture and serve it as a dip for the chips

1/2 cup (125 mL) light cream cheese, softened
1 tbsp (15 mL) horseradish
1 tbsp (15 mL) minced shallot
2 tsp (10 mL) minced capers
1 small clove garlic, minced
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
1 bag (210 g) kettle cooked potato chips
1 pkg (85 g) sliced smoked salmon
2 tbsp (25 mL) chopped fresh chives

Using electric hand mixer beat cream cheese until fluffy. Beat in horseradish, shallot, capers, garlic, lemon rind and juice until smooth.

Empty chips onto large plate and select flat similar size chips. Dollop a small amount of the mixture onto chips and set on serving platter.

Cut smoked salmon into thin strips and place decoratively on top of cream cheese mixture. Sprinkle with chives before serving.

Serves 6 to 8.

Here are our winter 2012 classes. Act quickly, they’re already filling up!
Get in the Kitchen and Cook” with Chef Emily Richards
Thursday, January 12th, 6:30 pm
Emily Richards kicks off the winter schedule at Thyme to Cook with dishes from her new cookbook “Get in the Kitchen and Cook!” Emily will feature casual menu ideas that don’t take a long time to prepare for enjoying with family and friends. Her menu includes Mushroom Pate, Roasted Garlic-Yukon Gold Potato Soup, Skillet Shrimp and Roasted Red Pepper Lemon Sauce, Beef Sirloin with Mushroom Merlot Sauce, Wine Poached Pears. Included in the price of this class is Emily’s Cookbook “Get in the Kitchen and Cook”.
Price: $105.00 plus tax.

Romance Italian Style with Chef Connie Raso
Thursday, January 19th, 6:30 pm
Connie Raso is in the kitchen to help you prepare a special meal for that special person in your life. Join Connie as she prepares the perfect romantic Italian menu. Appetizer: Seared Sea Scallops with fresh Herb Salad Drizzled with a Lemon Honey Vinaigrette. First Course: Homemade Pappardelle tossed in a Double Smoked Bacon and Spicy Tomato Ragout. Main Course: Coffee and Cocoa Crusted Rack of Lamb with a Cannanau Fig Reduction. Dessert: Ice Wine and Balsamic Zabaglione with Roasted Peaches and Fresh Strawberries.
Price $80.00 plus tax

Three Sisters around the Greek Table,
Monday, January 23rd, 6:30 pm
Come and join Betty, Eleni and Samantha in the kitchen as they devote a class to phyllo pastry, from appetizers to main dishes to desserts, including tips on how to work with phyllo, how to freeze and several phyllo folding techniques (triangle, pies, cigars, purses, etc). Included in the price of this class is their book “Three Sisters Around the Greek Table”.
Price $105.00 plus tax

African Flavors with Chef Bruce Duff
Monday January 30th, 6:30 pm
Join a new Chef to Thyme to Cook for an “African Fusion Themed Dinner” Bruce Duff, a Chef Instructor from Conestoga College, will be enticing you with flavors of Africa. His menu includes:
Course One: Shrimp and Eggplant infused with fennel Course Two: Arugula salad with avocado, melon, toasted corn, sunflower seeds and lime vinaigrette Course Three: Cameroon roast strip loin crusted in cumin seed and ginger and served with roasted yams and greens Course Four: Baked Apple and Almond Tartlette.
Price $75.00 plus tax

Exciting Thai with Chef Shawn Monaghan
Thursday, February 2nd, 6:30 pm
Always exciting, spicy and fresh! Chef Shawn Monaghan’s Thai class is a popular class at Thyme to Cook. Delight your taste buds with his vibrant Thai menu.
Price $75.00 plus tax

Falling In Love…..With Food, with Chef Emily Smith
Tuesday, February 7th, 6:30 pm
Cooking is all about passion, and we each have our own unique love story. Chef Emily Smith would like to take you on a delectable journey of her culinary experiences. She will demonstrate the preparation of inspirational dishes that have made her heart race over the last decade. The menu will consist of steamed mussels, a charcuterie and cheese sampling, Cornish game hen, and a cinnamon infused chocolate tart. You will be sure to fall in love with the food, over and over again.
Price $75.00 plus tax

“Slow Cookers and Cast Iron”, Donna-Marie Pye
Monday, February 13th, 6:30 pm
Relax as bestselling cookbook author and cooking school instructor Donna-Marie Pye teaches you how to prepare slow-simmered recipes that will fill your home with amazing aromas. We will highlight the benefits of cooking with both the slow cooker and cast iron cookware. Recipes include Cubano Pork Roast, South Beach Pork Paninis, Short Ribs Barolo and Tropical Fruit Crumble.
Price $75.00 plus tax

“Daryl’s Travel” with Chef Daryl Neamtu
Wednesday, February 22nd, 6:30 pm
Come join Executive Chef Daryl Neamtu as he cooks his favourite recipes from his personal favourite travels. Will you enjoy something from Trinidad, Italy, Austria, or even Costa Rica? You will have to sign up to find out. No passport required!
Price $75.00 plus tax

Heart Healthy Meals with Chef Emily Richards
Tuesday, February 28th
Join cookbook author and Chef Emily Richards for heart healthy meal ideas. Emily’s menu includes, No Stir Risotto, Quinoa Raspberry Muffins, Hearty Tuscan Soup, and Ginger Beet Broccoli Salad.
Price $75.00, plus tax

“Chef’s Favourites “, with Chef Connie Raso
Thursday, March 8th, 6:30 pm
Chef Connie Raso is back in the Thyme to Cook kitchen with some of her Italian favourites which include,
Appetizer, Proscuitto and Parmesan Flan with Arugula and Lamb’s Lettuce Salad, First Course, Eggplant and Goat Cheese filled Ravioli with a Tomato Shallot Reduction, Main Course, Veal Marsala, with Potato Pancake and Braised Fennel, Dessert, New York Cheesecake with a Chocolate Chili Ganache.
Price $80.00 plus tax

Pizza! With Chef Emily Smith
Monday, March 12th, 6:30 pm
Join Chef Emily Smith as she demonstrates how to take pizza out of the realm of the fast-food world, and into your own kitchen at home. Learn how to use a variety of techniques to create your own signature sauces and discover a world of flavour combinations that will change the way you feel about this mealtime favourite. You will be amazed how fun and easy it is to make your own pizza crust at home, and just how creative you can get. The possibilities are endless.
Price $75.00, plus tax

Another “Iron Chef” Instalment with Chef Daryl Neamtu
Wednesday, March 21st, 6:30 pm
Join travelling Executive Chef Daryl Neamtu as he takes you on a culinary journey that he doesn’t even know about yet. The ladies at Thyme to Cook will pick a secret ingredient for this class and Daryl will have to plan and prepare it all before your eyes without knowing what he has to work with. You will learn different skills and menu planning. How many courses will be making! Join him for a night of excitement and learning.
Price $85.00, plus tax

30 Minute Meals with Chef Kate Dowhan
Tuesday, March 27th, 6:30 pm
Chef Kate Dowhan will be in the kitchen with her very popular class…”Thirty Minute Meals” which are easy, fast and delicious taking the frazzle out of dinner time. Kate’s menu includes Thai Beef Salad, Quick Tomato and Pesto Puff Pastry Tart, Buffalo Chicken Salad, Asian Shrimp and Spinach with Noodles and Miso Ginger Vinaigrette and mini Meat loves.
Price $75.00, plus tax

To book a reservation call Thyme to Cook at (519) 837-2665 and make payment with Visa or MasterCard, or in person with Debit, Cash, Visa, or MasterCard. Your reservation is non-refundable and cannot be exchanged for another class.

Here at the store we have everything you need to make a great Thanksgiving meal. Turkey rub, brining ingredients, roasting pans, and even items for appetizers. Plus, all food items are 20% off for the month of October.

What’s your favorite part of Thanksgiving? What sort of tradition is part of your household?

Hope everyone has a good holiday!

Emily Richards kicks off our fall season with Ontario turkey weeknight meals.  Learn to use different cuts of Ontario turkey to enjoy dinner through the week with no hassle.  Emily’s menu includes Mu Shu Turkey, Turkey Osso Bucco, Red Pepper and Goat Cheese Frittata, Coriander Turkey Burgers and a quick dessert of course!

Price $75.00 plus tax

“Cat Can Cook” with Chef Catherine Robertson, Thursday, September 22^nd, 6:30 pm

We are excited to have cookbook author Catherine Robertson in the Thyme to Cook kitchen to share healthy and easy recipes from her cookbook “The Cat Can Cook”.  Perfect for beginners in the kitchen as well as seasoned cooks.  Catherine’s menu includes Hot Crab Dip, Ginger and Orange Tilapia with Cilantro Sauce, Chocolate Caramel Cheesecake for dessert.   Included in the price of this class is Catherine’s cookbook “The Cat Can Cook”, a retail value of $15.95.

Price $85.00 plus tax

Italian Fall Favourites with Chef Connie Raso Thursday, September 29^th, 6:30 pm

Fall is a perfect time to enjoy rustic Italian fare with Chef Connie Raso.  Join Connie as she prepares some of her favourite Italian fall favourites.  Connie’s menu includes; Roasted Beets and Goat Cheese Salad, Truffle infused Gnocchi with Wild Mushroom Ragout, Tuscan Pork Loin Chops, and Pumpkin Chocolate Cake.

Price $75.00 plus tax

“Fall for Apples” with Chef Emily Hansen Tuesday, October 4^th, 6:30 pm

Autumn is the perfect time to enjoy one of the most wonderful, and often underrated fruits of our region, the apple.  Join Chef Emily Hansen as she demonstrates the versatility of the of the apple.  Chef Emily will highlight a few of the 28 varieties available from Brantview Apples and Cider, a seventh generation family farm, and a regular vendor at the Guelph Farmers’ market.  Learn how to stuff, and cook a standing Crown Pork Rroast perfectly, just in time for Thanksgiving while enjoying premium, conscientiously raised meats from Rowe Farms.  Learn the secrets behind mastering a flawless crème caramel with an apple twist…and more!

Price $75.00 plus tax

“Porktoboerfest” with Donna-Marie Pye Tuesday, October 11^th, 6:30 pm

The mighty king of the meat world is so much more than chops, roast and ham.  Home Economist Donna-Marie Pye will introduce you to some of the new pork products being used today. We’ll teach you the tricks of the trade when purchasing pork and how to handle it once you get it home for perfectly prepared pork ever time.  Recipes to be demonstrated include Weeknight Pork Pizza Meatballs, Ratatouille Pork Chops, Country Pork Winter Vegetable Pie and Sweet Pork Tenderloin.

Price $75.00 plus tax

Bounty of the Fall Chef Daryl Neamtu 

Tuesday, October 18^th, 6:30 pm

Executive Chef Daryl Neamtu returns to the Thyme to Cook kitchen with a Fall menu, using fresh and local ingredients along with lessons to make you a culinary master in your own kitchen.

Price $75.00 plus tax

“Celebrate Life”, and Fundraiser for Breast Cancer Awareness, with Chef Emily Richards

Thursday, October 20^th, 6:30 pm

To celebrate life, come and enjoy quick and easy appetizers that Emily Richards will put together for any gathering of friends. In small portions of desserts and appetizers your favourites can appear! Like pulled pork nachos or mashed potato martinis. Crostinis are always a favourite, so why not make sweet and savoury options!  Learn quick tips and hints to make your next party easy to put together and fun for you too!  We are opening the class to 25 guests to come and enjoy a casual evening of personal shopping with food and fun.  A portion of the proceeds from this evening will go towards Breast Cancer.

Price $40.00 plus tax

30 Minute Meals with Chef Kate Dowhan

Tuesday, October 25^th, 6:30 pm

Chef Kate Dowhan with be in the kitchen with her very popular class, 30 Minute Meals which are easy, fast and delicious and take the frazzle out of dinner time.  Kate’s menu includes, Seared Black peppercorn Steaks with Horseradish-Potato Salad, Green Salad with Garlic Crunch, Quick Thai Beef Salad, Stir-fried Chinese Noodles with Roast Pork and Vegetables, Chicken and bulgur Salad with Avocado, and Quick Baked Potatoes with Cheese, Green Onions and corn Butter.

Price $75.00 plus tax

Christmas in Provence with Professional Baker and Chef Emily Hansen

Tuesday, November 1^st, 6:30 pm

Prepare for the winter holidays with a French Christmas cookie recipe collection including Sable, Madeleine, Palmiers, Macaroons, Meringue and Florentine Cookies. Nibble on Savoury Cheese Puffs and Onions Tartlets, perfect for holiday entertaining.  This class will show you how simple it can be to have freshly baked goodies always on hand. The recipes include all the traditional aromas and flavours of the holiday season.

Price $75.00, plus tax

Two for the Price of One …Chef`s that is! Monday, November 14^th, 6:30 pm

Join Chef Emily Richards and Chef Connie Raso as they take you on a tapas adventure for the holidays. Enjoy morsels that are perfect bite size decadence for the holiday season. With flavours of Spain that include marinated olives, Tortilla, Pork Kabobs and some seafood and vegetarian options.  We`ll finish the night with a caramel flan and some good laughs.

Price $75.00 plus tax

Quick and Easy Appetizers with Chef Kate Dowhan

Thursday, November 24^th, 6:30 pm

Let Chef Kate Dowhan show you how to prepare simple and tasty appetizers in no time, perfect for the holiday season.  Kate`s menu includes , Spicy  Korean Pork Buns, Roasted Fingerling Potato Crips with Shallots and Rosemary, Garlic Roasted Shrimp  Cocktail, Quick Cucumber, Smoked Salmon and Wasabi Cream Cheese rounds, Fried Corn Fritters with Tomato Salsa, Lettuce Cups with blue cheese and Bacon, Gingery, apricot Glazed Pork Ribs.

Price $75.00 plus tax

Seasonal Entertaining with Chef Greg Hubbard

Monday, November 28^th, 6:30 pm

Join Greg Hubbard of Cassoulet Catering and share tips for making seasonal hors d`ouevres that will impress your guests without leaving you slaving in the kitchen while they enjoy them.  We`ll be into the fall so our techniques change from grilling and blanching to the unctuous results of low and slow methods like braising, roasting and stewing. You`ll get great ideas for versatile vehicles for serving your canapés on, and learn the secrets to having the work done the day before your guests arrive.  That way you`ll be in earshot sipping some vino when your friends rave about the food.

Price $75.00, plus tax

To book a reservation, call Thyme to Cook at (519)837-2665 and make payment with Visa or Master Card, or in person with Debit, Cash, Visa or Master Card.  Your reservation in non-refundable and cannot be exchanged for another class.

August also brings summer specials, and we have a few to offer you this month.

First is 20% off all Emile Henry products. Emile Henry offers high quality ceramic bakeware, perfect for say baking a homemade blueberry pie.

We also have table runners and table cloths at 20% off. There are a wide variety of brands, colours and styles, so be sure to come by in person to check out what we have to offer.

1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 tablespoon freshly ground black pepper
1/2 teaspoon ground coriander
12 ounces ahi (or albacore) tuna, cut into 1-inch-thick steaks
1/2 tablespoon olive oil
8 taco shells (available in most grocery stores)
2 limes, halved
Avocado Salsa, recipe follows
In a small bowl, combine cumin, cayenne, salt, pepper, and coriander. Rub spice mixture generously on both sides of the tuna.
Preheat oven to 350 degrees F for the taco shells.
Heat a nonstick pan on the stove over high heat. When pan is smoking hot, add olive oil, wait 10 seconds, then add tuna. Sear for 1 minute per side, or until fish is cooked on the outside, but rare on the inside. Transfer to a plate.
Separate taco shells and place them in the oven for 4 minutes (timing is everything here, since they go from perfectly done to burned after about 1 additional minute).
While the shells are heating, dice tuna into 1/4-inch cubes. To serve, fill all 8 taco shells halfway with salsa. Spoon tuna over salsa and squeeze a spritz of lime juice overtop. Serve immediately.
Avocado Salsa:
2 ripe avocados (ripe means it indents with the firm press of a finger), pit and skin discarded, diced into 1/4-inch cubes
2 medium tomatoes, diced into 1/4-inch cubes
1 cup lightly packed fresh cilantro leaves, coarsely chopped, stems discarded before measuring
1/4 cup diced red onion
3 tablespoons freshly squeezed lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Add all ingredients to a medium-size bowl. Toss gently. DO NOT MASH AVOCADO

A perfect meal  for spring!

Ingredients

Turkey

• Small turkey breast, boneless, skin removed (about 2-pounds/908 g)
• 2 cloves garlic, chopped
• 1 tablespoon chopped fresh rosemary (30 ml)
• 1 teaspoon chopped fresh thyme (5 ml)
• 3 tablespoons olive oil (45 ml)
• Red pepper flakes, to taste
• Coarse salt and freshly cracked black pepper, to taste

Assembly

• 1 small shallot, finely chopped
• 1/3 cup of cider vinegar (75 ml)
• 1/2 teaspoon Dijon mustard (2 ml)
• 1/2 teaspoon honey (2 ml)
• Coarse salt and freshly cracked black pepper, to taste
• 1/4 cup grape seed oil (60 ml)
• 1/4 cup olive oil (60 ml)
• 2.5-ounces Brie (70 g)
• 1/2 cup pecans (125 ml)
• handful of radicchio leaves, torn or shredded
• 1 head romaine lettuce
• handful red leaf, torn
• handful of grape tomatoes

c/o Christine Cushing

Italy is notorious for its food and fashion. This Italian gourmet food purveyor has taken its specialty foods to new heights by combining pasta and fashion. The resulting product is high-quality great looking ‘haute-couture’ pasta with a taste to match.

Collitali pastas are made only from natural ingredients (bran and water), and contain no coloring or flavoring. The distinct black stripe color of the pasta is derived from squid ink, a known Italian delicacy. The pastas are drawn in old bronze drawplates and dies which gives the pasta its rustic look and traditional shapes, but also yields a rougher, porous texture allowing pasta sauces to adhere better. This special process and longer air drying periods takes more than 3 times longer to produce than traditional supermarket pasta; you can be assured it’s certainly reflected in the taste.

Perfect for entertaining, or for making your pasta night a bit more beautiful.

Try this recipe from Jamie Oliver which should showcase the colour of the pasta quite nicely:

• 1 lb farfalle
• 1 egg, preferably free-range or organic
• 100ml/3½ fl oz double cream
• sea salt and freshly ground black pepper
• 12 slices of pancetta or smoked streaky bacon, roughly sliced
• 3 handfuls of fresh podded or frozen peas
• 2 sprigs of fresh mint, leaves picked
• 2 handfuls of freshly grated Parmesan cheese

First of all, bring a large pan of salted water to the boil, add the farfalle, and cook according to the packet instructions. Whisk the egg in a bowl with the cream, salt and pepper. Put your pancetta or bacon into a second pan and cook until crispy and golden.

When the farfalle is nearly cooked, add the peas for the last minute and a half. This way they will burst in your mouth and be lovely and sweet. When cooked, drain in a colander, saving a little of the cooking water. Add the pasta to the pancetta and stir in most of the mint, finely sliced – if the pan isn’t big enough, mix it all together in a large warmed bowl.

Now you need to add the egg and cream mix to the pasta. What’s important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs, as I’ve seen in some dodgy old restaurants on the motorway! The pasta will actually cook the egg enough to give you a silky smooth sauce. Toss together and loosen with a little of the reserved cooking water if necessary. Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint leaves, and serve as soon as possible.

Enjoy!

Stay tuned for a cooking class review and some new photos!

Here is the recipe:

• 1 onion, chopped
• 2 jalapenos, seeded and finely chopped (optional)
• 2 teaspoons minced fresh ginger
• 1 teaspoon minced fresh garlic
• 2 teaspoons ground cumin
• 1/2 tsp. salt (optional)
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon crushed red pepper
• 1/4 teaspoon ground coriander
• 2 1/4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
• 2 14.5 ounce cans chopped tomatoes
• 2 14.5 ounce cans chickpeas, drained and rinsed
• 1 pound green beans, cut in 1 inch pieces (fresh or frozen)
• 1 ½ cups vegetable broth
• ¼ cup natural peanut butter

Place 1/3 cup water, onion, jalapenos, ginger and garlic in a large pot. Cook, stirring occasionally for 5 minutes. Add cumin, cinnamon, salt, red pepper and coriander. Cook and stir for 1 minute. Add sweet potatoes, tomatoes, chickpeas, green beans, vegetable broth, and peanut butter. Bring to a boil, reduce heat and simmer for at least 30 minutes, or until potatoes are tender.

Yum. Personally I like to let my version simmer for a couple hours.
You could also prepare in a slow cooker; I would add all of the ingredients to the slow cooker and put on low heat for 8 hours.

Happy Cooking!