Kitchen Shoppe Recipes

1. Comfort Food Reigns With This Corn Risotto Recipe From Honeycomb Kitchen Shop — The Scout Guide
   1. Cooking Classes At The Kitchen Shoppe In The Cumberland Valley
2. Quick Grab And Go Plant Based Dishes
3. Sun Records Beck Collections Kitchen Pantry Acrylic Clear Lucite Recipe Box With 10 Recipe Dividers And 20 Recipe Cards
   1. Housewares & Home Kitchen Store
4. The Healthy Back Kitchen
5. Bbd Kitchen Shop Vegetable & Fruit Grater & Slicer (1 X Rotary Cheese Grater, 3 X Set Of Blades) Vegetable & Fruit Grater & Slicer

Need some inspiration on what to do with all the corn you just harvested from your garden? Or love fresh corn and aren’t sure what all you can do with it? This recipe is for you!Created by the culinary queens atHONEYCOMB KITCHEN SHOPin downtown Rogers, this corn risotto recipe is versatile as it can be served as an entrée or as a side dish and the flavor you get by making a few changes in the cooking process is well worth the time! It’s the perfect comfort food for the fall season and these cooler weather temps we are currently loving.

1.After you have stripped your corn off the cobs, take the reserved corn cobs and stand them on one end. Scrape down the sides with the back of a butter knife. This will remove any remaining pulp on the cob.

It is wide enough to catch all the kernels and shallow enough to let you work easily with your knife, not blocking your cuts like a regular bowl would. You can also use a

Comfort Food Reigns With This Corn Risotto Recipe From Honeycomb Kitchen Shop — The Scout Guide

2.Transfer pulp to a blender and add 3 cups of corn kernels. Process on medium speed until a purée begins to form. Up the blender speed to high and add ½ cup hot water as the blender is running. Continue blending until the mixture thickens and becomes smooth. A total of about 3 minutes.

Pro tip: adding the hot water to the purée slightly cooks the mixture making it thicker and smooth. Adding a raw purée to to the risotto will be too thin and not have as much flavor.

3.Pour corn purée intoMESH STRAINER BASKETset over a 9 x 9 baking dish. We like this mesh strainer basket because it has a lot of surface area to help with straining ingredients. It also has legs on the bottom so that the strainer isn’t sitting in the liquid. Use aSILICONE SPATULAthat has some flexibility to work the mixture through the strainer. Try to extract as much liquid as possible. You will need to yield around 2 cups of smooth corn “liquid gold” as they call it! Discard any remaining solids.

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4.Melt butter in dutch oven then add shallot, garlic, salt, and pepper. Continually stir while cooking until softened but not browned. Add rice and thyme sprigs and cook until grains are translucent around edges, approximately 2 to 3 minutes. Make sure to continue stirring frequently. Add in 4 ½ cups hot water. Reduce heat to low, cover, and simmer until mixture has slightly thickened and rice is al dente, 15 - 17 minutes. You will need to store the rice a couple of times during cooking to prevent it from sticking to the bottom of your dutch oven.

Cast iron dutch ovens tend to take a couple minutes longer than a non-stick or stainless steel pot. For this recipe we used a

5.Once rice is al dente, add in the corn liquid stirring constantly until the risotto thickens and becomes creamy, about 3 minutes. Stir in parmesan cheese and reserved cup of corn kernels. Remove pot from heat and cover. Let stand for 5 minutes to allow risotto to fully thicken.

Cooking Classes At The Kitchen Shoppe In The Cumberland Valley

Pro tip: adding in the corn liquid (liquid gold) after the initial cooking allows the delicate corn flavor to shine and not be overpowered by some of the other ingredients. (

6.Discard thyme sprigs. Add sour cream and chives with a splash of lemon juice (½ teaspoon). Season with salt and pepper to taste. If risotto has become too thick, you can adjust with more hot water as needed adding a small amount at a time. Serve immediately.

In downtown Rogers, believe in inspiring people to get into their kitchens and create. These two love to share recipes, tips, tools and tricks of the culinary trade along with hosting regular cooking classes in Honeycomb’s cooking studio. Preview the HKS cooking class calendar and sign up for upcoming cooking classesOne of my “must-visits” in Santa Fe is Las Cosas Kitchen Shoppe and Cooking School in the DeVargas Center on Paseo de Peralta. The store is a cook’s dream! They have specialty gadgets and every type of pot, pan, griddle, coffee maker, china, glassware, and knife. There is always a “gadget of the month” and usually a sale on one of the top brands they carry.

Quick Grab And Go Plant Based Dishes

In addition to the exceptional assortment of cookware, Las Cosas offers a monthly schedule of cooking classes. The cooking school was established about 25 years ago and is run by John Vollertsen, known as Johnny Vee. Johnny is a talented chef, creator, and super-fun cooking teacher. When you sign up for a class, bring your appetite, because Johnny believes in feeding his students — it’s a hands-on class!

I’ve taken six classes with Johnny: He is very entertaining, and I always learn something new. (While you’re there, treat yourself to Johnny’s cookbook,

Classes are set up with a theme. A few that I have attended are Tasty Tacos & Edgy Enchiladas, New Mexico Combination Plate, Chile Rellenos Master Class, and Southwest Flavors Hot Off the Grill. Classes are held in the morning from 10 a.m. to 1 p.m. or in the evening from 6 to 9 p.m.

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Each theme is broken down into no fewer than seven different recipes. There are dishes for every palate, with vegetarian and vegan options provided. Classes are kept on the small side, usually fewer than 10 people. Everyone preps and cooks a recipe or two, and everyone walks around to see what others are doing! Participants get to taste test and discuss the finished products. Johnny’s classes are truly interactive, and you certainly won’t walk away hungry.

You will, however, walk away with additional cooking knowledge, recipes to try back home, and a coupon for 10 percent off in Las Cosas that is good for one week.

My mom was not a very good cook, but I hung out with my maternal grandmother who was a terrific cook. She was a Methodist minister’s wife, and if you know anything about Methodists, we have a lot of potluck dinners at the church. From the time I could reach a table I would help at the dinners.

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I have a two-year degree in restaurant management. I then went out and worked in a huge variety of restaurants and got most of my great training there.

It is such a good experience working in all kinds of ethnic eateries. French, Italian, Spanish, and others really train and educate your palate. I recommend that to all young chefs.

I moved from Rochester, New York, where I grew up, to New York City after college. I lived in New York City for eight years and then got hired to go to Sydney, Australia, in 1985 to work for a company that wanted to do American cooking as their cuisine. I was the front-of-house manager. First we featured Cajun, so I hired a chef from New Orleans to do the cooking. We decided to try Tex-Mex and Southwestern cooking as our next venture. So, I came to Santa Fe from Sydney to research the cuisine. I fell in love with beautiful New Mexico where I knew someday I would end up living. I moved to Santa Fe in 1993.

Housewares & Home Kitchen Store

I began teaching cooking in Sydney and heard that the new owners of Las Cosas wanted to offer a cooking school in the store. I reached out to them, and they hired me to run the school. So, I came up with the whole concept and created all of the topics and recipes. We opened in March 1998!

I get recipes and topic ideas from a variety of sources: cookbooks, food magazines, food I have in restaurants, and also meeting other chefs. We also have been lucky to have customers in the store request certain topics that I am always happy to try.

Yes, as much as possible. We are also lucky to have a great market on Market Street that brings in local produce/products, etc. Especially chiles.

The Healthy Back Kitchen

Did you write your cookbook, Cooking with Johnny Vee: International Cuisine with a Modern Flair, as a response to students in your cooking classes?

Yes. It was relatively easy to test recipes because I could take notes during class on recipes I planned to include in the book. I was approached by my initial publisher, Gibbs Smith, who had a second home here. He reached out to me knowing we had a built-in market with students and shoppers in the store.

It’s the best. My kitchen has all the best and latest cookware and equipment, and folks get to cook with the best and see why good equipment makes cooking a joy. We also will come to folks’ homes or rental units and do the class there: That accounts for 40 percent of my business.

Bbd Kitchen Shop Vegetable & Fruit Grater & Slicer (1 X Rotary Cheese Grater, 3 X Set Of Blades) Vegetable & Fruit Grater & Slicer

Roll On in to The Alley Lounge and Lanes Looking for some family fun this holiday season? The Alley Lounge and Lanes just might be right up — well — your alley! This is lively entertainment any time of year, with bowling, billiards, bocce, darts, and shuffleboard. It stands out though, this time of year, as an excellent choice for multi-generational