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Homemade Ice Cream

Homemade Ice Cream

 

In the summer my family loves to make homemade ice cream.  We are part of a Jersey Cow herd share and so often have extra milk and making fresh, no cook ice cream is a great way to enjoy that milk!  Below is the recipe that I use adapted for traditional store bought milk.  When we make the recipe at home we do not use any heavy cream and just make with straight raw milk which is slightly healthier but the cream gives it much more creamy richness.

 

BASIC NO COOK VANILLA ICE CREAM

Ingredients

3/4 Qt Whole Milk

3/4 Qt Heavy Cream

1 cup sugar

2 T vanilla extract

¼ tsp of salt

Directions

  1. Using a 2 large 2 qt measuring bowl add sugar, vanilla and salt.  Add up to 3/4 Qt heavy cream and then fill measuring bowl up to the 1.5 Qt line with milk.  (If you are using a high fat milk, such as Jersey Cow raw milk, you can use less cream or no cream if you would like but either way finish with a 1.5 Qt total volume.
  2. Whisk mixture well.
  3. Add to ice cream maker and let run for 20-30 minutes until thick and ready to eat.
  4. Transfer remaining ice cream to storage container and store in the freezer.

 

OUR FAVORITE ICE CREAM TOOLS

 Cuisinart Ice Cream Maker Zyliss Ice Cream Scoop

 

 

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GIR Silicone Face Masks

GIR Silicone Face Masks

One of our kitchenware wholesale companies has transferred from making spatulas and straws to making silicone face masks with replaceable filters.

Click here to order GIR Silicone Face Masks.

Unless style indicates that it is "sold out" order will ship within one business day.

 

We have now received three shipments of GIR masks we have had a number of weeks using them here in the store and around town and we love them!

The masks are dishwasher safe and using the replacement filters you get far superior protection as compared to cloth or simple procedural masks.  

We are also excited to have kids masks available and in stock.

Click here to order GIR Silicone Face Masks.

Unless style indicates that it is "sold out" order will ship within one business day.

Tips and Tricks to using your GIR Silicone Face Mask  

We have found that the best procedure is to keep the mask tight.  There is an enclosed round clip that can be used to secure the mask behind your head if the mask is slightly loose when you wear it around your ears.

If you prefer to wear it loose, take it on and off regularly or you cannot use the clip because of headwear then it is important to secure your filter with additional adhesive.  We have found "Scotch Restickable Tabs" and permanent double-sided mounting squares to be a great solution.  

There is adhesive on the back of the replaceable filter but particularly when the mask is loose or if you are talking a lot with the mask on the filter and mask move independently and cause the adhesive on the filter to come loose and then the filter may fall out particularly if there is not a tight fit.  Both of the above pictured adhesives have been found to work great and you can even reuse the adhesive after replacing the filter the next day.  

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Homemade Pasta

Homemade Pasta

One of my favorite things to cook when I have plenty of time and want a comforting meal is homemade pasta.  Whether using the silky noodles with a simple sauce or turning those paper thin sheets of pasta into ravioli there are so many delicious meals to create from homemade pasta.  We wanted to share one of our favorite pasta recipes from one of our cooking class instructors Soledad Liendo.

Click here for information about our prerecorded cooking class on Fresh Pasta & Ravioli.

Homemade Pasta

BASIC PASTA DOUGH

Ingredients

2 CUPS all purpose unbleached flour

3 eggs

1 tsp olive oil

¼ tsp of salt

Directions

  1. Mound the flour on the work surface and make a well in the center.
  2. Break the eggs into the well add the olive oil, and salt. Using a fork, begin to whisk the eggs and oil together, incorporating a little of the flour as you do so.
  3. Gradually blend the flour with the eggs, working from the center out. Use your free hand to hold the mound in place and stop leakage if any of the egg escapes.
  4. Knead the dough on a lightly floured surface with smooth, light strokes, turning it as you fold and press. It should be soft and pliable, but dry to the touch. If it is sticky, knead in a little flour.
  5. It will take at least 5 minutes kneading to achieve a smooth and elastic texture with a slightly glossy appearance. Put the dough in a plastic bag or cover with a kitchen towel. Allow resting for 30 minutes.
  6. Divide the dough into four portions and shape each into a rough log. Keep the unworked portions covered.
  7. Use a pasta machine with the machine’s rollers at their widest settings, crank the dough though two or three times. Fold it in thirds, turn the dough 90 degrees and fed through again. Repeat this folding and rolling process at least six times, or until the dough is a smooth and elastic sheet with a velvety appearance.
  8. Reduce the width of the rollers by one setting and pass the dough through. Repeat, setting the rollers one notch closer each time until you have rolled the desire thickness.
  9. As each sheet is completed, place it on a floured surface.

Recipe courtesy of Happy Cook cooking instructionor Soledad Liendo

OUR FAVORITE PASTA TOOLS

 

 

 

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Up Your Snack Game - Lékué Popcorn Maker & Spicer's Mill Popcorn

Up Your Snack Game - Lékué Popcorn Maker & Spicer's Mill Popcorn

We love the Lékué Popcorn Maker because of how convenient and easy it is to use and the popcorn is so much taster than the chemical varieties of microwave popcorn.  

Lékué Popcorn Maker

When you pair that with our favorite spice company Spicer's Mill's Extra Large Popcorn and Popcorn Seasonings it is out of this world.  We know that there is a lot of streaming movies going on out there during our unexpected "staycations" so this is the perfect time to enjoy a fun snack that is actually quite healthy from the Lékué Popcorn Maker.

Spicer's Mill Popcorn Spicer's Mill Popcorn Toppers


Click here for our favorite popcorn accessories!

 

Popcorn with Fresh Herbs 

Ingredients:

1/4 cup of corn kernels 

1 T of butter

Salt to taste

1/4 cup of parsley OR chives OR tarragon 

Directions:

Place the corn in the bowl. Cover the bowl so that the lid does not seal the bowl completely.  Cook in microwave 2 to 4 minutes on the highest setting.
In another bowl, melt the cubed butter for 30 seconds on high.
Add salt to butter. Mix. Pour mixture over popcorn and then add the chopped herbs. Mix with a spoon. Enjoy!

Recipe courtesy of Lékué

 

 

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Chef Bernard Janssen comes to The Happy Cook!

Chef Bernard Janssen comes to The Happy Cook!

We are excited have have international chef, Bernard Janssen joining us at The Happy Cook for a number of events on Friday, January 11th and Saturday, January 12th.  Below are previews of the classes Chef Bernard will be teaching:

 

Culinary Adventures with Staub & Demeyere (Demo)

Click here for more info or to book class.

Friday, January 10th, 6:00 pm - 7:30 pm OR Saturday, January 11th, 3 pm - 4:30 pm 

$25 per person (Demo) limited to 20 students.

Join Zwilling’s executive Chef Bernard Janssen who will teach you how to pick your cookware for different cooking techniques and how to use them. Enjoy a samples of the 4 courses Chef Bernard prepares and he will explain how to sear, cook, pickle, grill and make delicious sauces.
Menu:
 
Creamy Lemon Corn Soup
Basil, Crunchy Bacon and Sour cream
Seared Scallops 
Cauliflower Two Ways, Pickled Raisins and Salsa Raja
 
Grilled Steak 
Steam Grilled Asparagus with Oven Baked Potatoes and Red Wine Reduction
 
Torta di Noci
Italian Walnut pie with Caramel Sauce and Vanilla Ice Cream

Zwilling Knife Skills Class (Hands-on)

Click here for more info or to book class.

Friday, January 10th, 1:00 pm - 2:30 pm OR Saturday, January 11th, 11 am - 12:30 pm 

$55 per person (Hands-on) limited to 10 students.

Includes 7" Zwilling Pro 7" Chef's Knife ($170 value)

Learn the fundamentals of good knife skills from the experts. Bernard Janssen  ZWILLING’s executive Chef & Culinary Program Manager will teach you what makes a quality knife, which knife to use for each task and how to maintain/clean your knives. He will teach the circular rocking motion, the chopping motion, how to perfectly dice an onion, mince and how to use a flexible fish fillet knife. From brunoise to julienne, you will master a range of essential cutting techniques.

Information about Chef Bernard Janssen  

Bernard Janssen currently serves as Executive Chef and Culinary Program Manager for ZWILLING J.A. Henckels. Originally from The Netherlands, Bernard has over twenty years of culinary experience working as Executive Chef in restaurants and cooking schools internationally. He travelled Europe to host trainings and demos for the Zwilling Group. Bernard’s cooking style specializes in inventive flavor combinations with a flair for creating beautiful plate presentations. Using this expertise, he often writes original recipes for retail partners and travels across the country for product trainings, trade shows, retail and cooking events supporting all premium brands falling under the ZWILLING J.A. Henckels umbrella like; Staub, Demeyere, Miyabi and Ballarini.  

  • Happy Cook
Caring for your knives

Caring for your knives

It’s said that a sharp knife is safer than a dull knife.  The reasoning being, that with a dull knife you are pressing harder and are then capable of doing more harm to yourself when a mishap occurs.  We at The Happy Cook don’t have any statistics on this, but what we do know is that you get better results when you use a sharp and well- maintained knife.

All knives start out sharp.  It is the owner’s job to keep them that way.  There are two steps to keeping that just-like-new edge.  The first is to hone the knife at frequent intervals. Chef’s usually hone their knives each time they begin working.  Honing is where the knife is pulled multiple times at an angle of 20 degrees to 30 degrees along the side of a “steel.”  Although these “steels” can be made of ceramic as well as steel or steel composites, they all do the same job—aligning the microscopic burrs that occur on the edge of the knife. These burrs are inevitable, no matter how careful you are with your cutting surface.

The second part of maintenance is to actually sharpen the knife at regular intervals.  The definition of “regular” depends on how often you use the knife.  A knife that is in regular use in a home kitchen probably needs sharpening two times a year.  

There are a lot of good sharpening devices on the market from sharpening stones, to the small hand-held manual sharpeners,  to electric ones with variable sharpening options. Be sure to get a sharpener that is made for your type of knife—there are different sharpeners for Asian and for European style knives.

The alternative to investing in a sharpening device is to bring it to the folks you trust at The Happy Cook.  Our professional knife sharpeners will give your knives a good new edge and usually do it within a two-day turn around.  Call for more details about our knife sharpening service 434-977-2665.