ChefTools gets 2 new employees!

It’s been an exciting week for Cheftools.com. On Monday, two new employees came aboard the ChefTools team at our HQ here in sunny Seattle, and they’ll be regularly updating this blog (and our Facebook and Twitter sites) with food news, new products available on ChefTools, promotions and recipes.

Sara Monzo is ChefTools’ new marketing coordinator and Neal McNamara is the new content editor. We’re excited about them because it means we’re continuing to expand and that we’ll be even more diligent about letting you know the best ways to outfit your kitchen.

Sara lives in Redmond, Wa., and has a ton of marketing experience. Even better, she loves to cook and she loves getting her hands on the newest cooking tools – and believe us, when we have a cool new gadget or a blockbuster sale (or just a good recipe), she’ll let you know.

Sara cooks at home all the time, and especially enjoys fixing Mexican-style dishes. (She makes a mean enchilada sauce.) She is “addicted” to pho (pronounced “fa”), a Vietnamese soup that’s Seattle’s signature dish – Philadelphia has cheese steaks, New Orleans muffaletta sandwiches, and Seattle has pho – and has the strange power to warm the soul on even the grayest, coldest of Pacific Northwest days. She recently got a Le Creuset Dutch oven and can’t stop using it.

Neal lives in Seattle and joins our team after a career in newspaper journalism. He’s lived all over the country, but he’s originally from New York. So, he’s pretty much obsessed with pizza, coffee and bagels. Sadly, he hasn’t found anything west of the Hudson River that he would call pizza (Connecticut has great pizza, surprisingly; they call it “apizza”). But he’s still looking, and toils in his own kitchen trying to recreate New York-style pie (he’s working on perfecting a dough recipe and trying to get his landlord to install a brick oven in his apartment – so far, so bad). He would be lost in the kitchen without his chef’s knife and his grandmother’s World War II-era cast iron pan.

So keep checking our blog and Facebook and Twitter pages. We’ll be looking to connect and share information with you, and hear from you about what you want out of ChefTools.com.

Let’s get you cooking!

Grilled Leg of Lamb - Perfect for Easter Dinner

Now that Easter is only a few days away, we thought we'd share a spectacular Leg of Lamb recipe with you. Our own Marketing Specialist - Sara - has made this recipe countless times and can't rave enough about it! Sara even made this for a dinner party with friends who thought they didn't like lamb and she converted them. When we heard that, we thought we must share this with all of our peeps! We hope you enjoy this recipe as much as we did.

(photo courtesy of Susana Howe / Bon Appetit)

Recipe courtesy of Epicurious.com

Grilled Leg of Lamb

w/Rosemary, Garlic and Mustard

1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness

8 garlic cloves, peeled, divided

1/2 cup whole grain Dijon mustard

1/2 cup extra-virgin olive oil

1/4 cup dry white wine

2 tablespoons finely chopped fresh rosemary

2 tablespoons fresh lemon juice

Nonstick vegetable oil spray

Fresh rosemary sprigs and fresh Italian parsley sprigs

Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.

Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.

Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.

ChefTools To Help Get You Cooking:

E-Z Rol Garlic Peeler Tube

$8.79

RSVP Herb Scissors

$9.95

Amco Lemon Squeezer Juicer
$11.95

Cuisipro Oil Mister Sprayer

$15.99

Victorinox Fibrox Granton Edge

Carving Knife, 12"

$68.59

Thursday Is National Pecan Day

Not exactly a well-known holiday, but in our opinion, one worth celebrating.

When we hear the word pecan, the first thing that comes to mind is PIE. And who doesn't love a great Pecan Pie?

Here at ChefTools we're all about cooking and baking and providing you with the best tools for your Culinary adventures. So today we thought we'd show you some tools to help you celebrate the fabulous Pecan, by offering a mouth-watering Pecan Pie recipe.

(photo courtesy of Mark Thomas, BonAppetit / Epicurious.com)

The one below is courtesy of BonAppetit Magazine and can be found on Epicurious.com.

Bourbon-Orange Pecan Pie with Bourbon Cream

• 1 butter pie dough disc or pre-made, frozen pie shell
  
• 1 cup (packed) golden brown sugar
• 1 cup light corn syrup
• 1/4 cup (1/2 stick) unsalted butter, melted
• 2 tablespoons cornstarch
  
• 3 large eggs
• 3 tablespoons finely chopped candied orange peel
• 4 tablespoons bourbon
• 1 tablespoon grated orange peel
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups pecan halves (about 9 1/2 ounces), toasted

• 1 cup chilled whipping cream
• 2 tablespoons sugar

Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.

Preheat oven to 375°F. Line pie crust with foil. Fill with dried beans or pie weights. Bake until crust edges begin to brown and crust is set, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer pie crust to rack. Maintain oven temperature.

Whisk brown sugar, corn syrup, corn starch and melted butter in large bowl to blend. Whisk in eggs 1 at a time. Stir in candied orange peel, 3 tablespoons bourbon, grated orange peel, vanilla, salt, and then toasted pecans. Pour filling into prepared crust. Bake pie until edges puff and center is just set, about 35-50 minutes. Cool pie on rack at least 1 hour. (Can be made 6 hours ahead. Let stand at room temperature.)

Using electric mixer, beat 1 cup chilled whipping cream, 2 tablespoons sugar, and remaining 1 tablespoon bourbon in large bowl until cream holds peaks. Serve pie warm or at room temperature with bourbon cream.

ChefTools To Help You

Of course in order to bake the best pie, you need the best tools for the job. We just so happen to have everything you need, and at extraordinary prices! Here are some gorgeous Le Creuset items to help you on your way to the perfect pecan pie!

Microplane Ultimate Citrus Zester

available in Green, Yellow & Orange

$12.95

Le Creuset Stoneware Batter Bowl

available in White, Caribbean Blue, Cobalt Blue

Red & Yellow

$35.99

Le Creuset Stoneware Pie Dish 10"
Available in White, Cobalt Blue & Cherry Red
$29.99

What's Red and White All Over and Nonstick Inside?

With a white, nonstick coating on the cooking surface and a red exterior, Bialetti Aeternum Cookware is strikingly different. It's also eco-friendly, which Bialetti may be referring to with a name like Aeternum. It means forever in Latin.

You won't find any PFOA, PTFE, or cadmium anywhere on or in these pots and pans. The nonstick nano-ceramic interior is made from titanium and silicate micro-particles, on of the main ingredients in glass. And the red exterior coating is made from high-temperature silicone. These two materials completely cover an aluminum core to create lightweight cookware with exceptional thermal conductivity and heat distribution. Bialetti Aeternum is an affordable and attractive line of cookware.

Vol Au Vent Cutters

Vol au Vent à la Financière

Invented by the early 19th century pioneer of haute cuisine, Marie-Antoine Carême, vol-au-vent are delicate puff pastries that resemble a small crock and lid. They’re so light and airy they may take "flight of the wind" if you’re not careful when pulling them from the oven. To keep them from escaping out the kitchen window on a summer breeze, the pastries should be filled with savory or sweet ingredients, from cocks' combs to raspberries and whipped cream. Wait. What? Cocks' combs? Yes, cocks’ combs, the fleshy, red mohawk-like plume on top of a rooster's head. One of the original and classic fillings for vol-au-vent is called à la Financière and involves cocks' combs, chicken quenelles, mushrooms, truffles, and Madeira. Essentially translating to Banker's Vol-au-Vent, the name refers to the rich ingredients, and presumably to their suitability for affluent finance workers. Cocks' combs may not be high on your list of appetizing ingredients, or popular with your stock broker, but there’s no need to go authentic if you’re not feeling so adventurous. Just about any type of ragout variation works well as savory filling. And just about any type of fruit pie filling or custard works well as a sweet filling. Some ideas to get your imagination started are listed below the pictures of Vol au Vent Cutters.

Traditionally vol-au-vent are round. But now vol-au-vent cutters from Ateco take the delectable pastry into new territory with flower, heart, triangle, tree, and star shapes. Carême would be envious.

Ateco Vol au Vent Cutter, 4-Petal Flower	Ateco Vol au Vent Cutter, Daisy	Ateco Vol au Vent Cutter, Heart
$5.09	$5.09	$5.09
Ateco Vol au Vent Cutter, Triangle	Ateco Vol au Vent Cutter, Tree	Ateco Vol au Vent Cutter, Star
$5.09	$5.09	$5.09

Savory Vol Au Vent Filling Ideas:
• Curried Chicken
• Caramelized Onions, Grilled Pears, and Blue Cheese
• Roasted Vegetables in Balsamic Glaze
• Shellfish Étouffée
• Lobster with Béarnaise Sauce
• Lamb Osso Bucco

Sweet Vol Au Vent Filling Ideas:
• Fresh Fruit and Whipped Cream
• Fruit Compote and Pastry Cream
• Chocolate Mousse with Hazelnuts
• Bavarian Cream with Shaved Chocolate
• Dried Fruits and Nuts Drizzled with Honey
• Stewed Apples and Cinnamon

On Sale: Le Creuset Kiwi Green

If Le Creuset was on your wish list this past holiday season, but was left unfulfilled, here's your chance to treat yourself. At a discount. All in-stock Kiwi Green Le Creuset is on sale, from cast iron cookware to tea kettles, stoneware baking dishes, and silicone utensils. Hurry up and stock up before it's all gone. Orders over $99 also qualify for Free Shipping.

3-1/2-Quart Round Oven Was:  $189.99 Sale: $151.99	1.7-Quart Whistling Tea Kettle Was:  $69.99 Sale: $55.99	Petite Au Gratin Dish Was:  $9.99 Sale: $7.99

Sale is applicable only to in-stock Le Creuset in Kiwi Green. Once it's gone. It's gone. No rain checks. No back orders. First come, first served.

Excuse Me Sir, But There's A Bird In My Pie

Sing a song of sixpence,
A pocket full of rye.
Four and twenty blackbirds,
Baked in a pie.

 The familiar nursery rhyme calls for 24 blackbirds to be baked in a pie. But you really only need one. Acting as a vent to release steam while baking, a pie bird prevents a bubbling mess of sticky sugar syrup and fruit from boiling out all over the place and baking to the bottom of your oven. A pie bird also supports the top crust, keeping it from sagging in the middle. The result is a lovely, picture-perfect pie.

For years, many pie birds have been spending their days quietly retired in Grandma's knick-knack cabinet, long forgotten as a collectible antique. But what's old is what's new. Pie birds are back in fashion. Try baking your next pie with the help of a pie bird, and find out for yourself what all the excitement is about. Don't put a fork in it. Put a pie bird in it.

Norpro offers both a modern Silicone Pie Bird and a traditional Ceramic Pie Bird. Your choice. And while you're at it, don't forget pie chains and pie crust shields.

Top 10 Kitchen Gadgets Under $20

Need some help with kitchen gift ideas for the chef or baker on your shopping list this holiday season? Help has arrived. Because Chef Tools is all about cooking a baking tools, we decided to make our top 10 list a baker's dozen. It's a technicality. But the best part is that all the best kitchen gadget gifts can be had for under $20 each.

1. RSVP Potato Ricer $13.95	The RSVP Potato Ricer is ready to race through piles of potatoes. • Includes 2 interchangeable stainless steel plates • Great for potatoes, apples, yams, parsnips, beets, turnips and chestnuts • Dishwasher safe
2. CDN MOT1 Multi-Mount Oven Thermometer $6.99	The CDN Mot1 oven thermometer is designed for monitoring exact oven temperatures. • 1-3/4-inch dial in a durable laboratory glass lens • Stainless steel housing • Includes magnet, tilt-down stand hanging hook
3. RSVP Herb Scissors $9.95	Snip herbs quickly and neatly with RSVP Herb Scissors. • Five sharp 3-inch stainless steel blades • Large plastic handles with soft silicone lining • Dishwasher safe
4. Trudeau Gravy Fat Separator & Strainer, 4-Cup $12.99	The sturdy Trudeau Gravy Fat Separator features an integrated strainer for keeping food particles out of your gravy. • Combination separator and strainer • Heat-resistant to 400 F • Microwave and dishwasher safe
5. Amco Basic Ingredients Measuring Cups, Set of 4 $11.50	Sturdy Amco Basic Ingredients Measuring Cups nest together for easy, compact storage. • High-quality 18/10 stainless steel • Small pour spouts on each cup • Dishwasher safe
6. Rosenhaus Swiss Pro Peeler, Carbon Steel Blade $5.49	A harp-shaped handle on the Rosenhaus Swiss Pro Peeler makes for easier, less stressful peeling • Carbon steel straight blade and stainless steel handle • Integrated side cutter for removing potato eyes • Suitable for right or left hand use
7. Cuisipro Herb Keeper $19.99	A suspended, slotted tray in the Cuisipro Herb Keeper allows herbs to stand upright and comfortably spaced. • Prevents fresh-cut herbs from drying out • Keeps herb stems immersed in water for hydration • Fits on a refrigerator door shelf
8. Amco Lemon Squeezer Juicer, Yellow $11.95	The Amco Lemon Squeezer easily turns citrus halves inside out to squeeze every drop of juice. • Heavy-duty enameled aluminum • Rust-proof • Dishwasher safe
9. Best Rotary Flour Sifter, 5-Cup $19.59	Easy sift flour with the sturdy and durable Best Rotary Flour Sifter. • Commercial-quality 18/8 stainless steel • Reinforced wire mesh • Rust-proof
10. Norpro Davy Crack'it Squirrel Nutcracker $13.99	Easily crack almonds and pecans with the Norpro Davy Crack'it Squirrel Nutcracker • Simply lift the squirrel's tail and place a nut in his mouth • Heavy-duty cast aluminum • Never gets tired or cracking nuts
11. Best Classic Deluxe Rotary Egg Beater $12.99	Efficiently whip fluid batters and eggs the old-fashioned way with the Best Classic Deluxe Rotary Egg Beater. • Four stainless steel beaters • Smooth nylon gears • Dishwasher safe
12. Norpro Silicone Pie Crust Shield $4.69	Use the Norpro Silicone Pie Crust Shield to prevent spillage, protect crust from burning, and allow pie to rise in the middle. • Fits up to 10-inch pies • Heat-safe to 450 F • Dishwasher safe
13. RSVP White Marble Cheese Slicer Board $13.95	Serve cheese to your guests on the classy RSVP White Marble Cheese Slicer Board. • Marble base helps to keep cheese cool • Durable stainless steel wire cuts both hard and soft cheese • Protective, nonslip rubber feet

Are You Ready For Thanksgiving Dinner?

Whether you're planning on cooking for a pack of hungry relatives or just a few close friends, preparing Thanksgiving dinner is not the time to get caught with your pans down. Chef Tools is here to help and has put together a list of helpful tools and gadgets we think will help make the biggest meal of the year more of a pleasure and less of a hassle. It's also a chance to show off a bunch of cool new kitchen stuff to your guests. Check out our helpful and Essential Thanksgiving Tools.

a roasting pan

Are you still using one of those flimsy aluminum roasting pans you bought last-minute at the supermarket? Did turkey juice and mess spill all over the inside of your oven, or onto the kitchen floor? You know it did. It's time to invest in a real roasting pan. The nonstick Emerilware hard-anodized roaster features ergonomic handles for balance, control and comfort when lifting your bird in and out of the oven. A versatile option from Camerons offers high-quality 18/10 stainless steel construction for excellent heat conduction.

and a roasting dish

Dress up your sweet potato surprise and green bean casserole by serving them in a beautiful roasting dish. Colorful stoneware from Le Creuset or elegant French porcelain from Revol just might convince those less-than-adventurous diners to dive right into the roasted Brussels sprouts. If you're looking for a less expensive option, choose from a large selection of HIC Porcelain high-quality culinary porcelain.

with mashed potatoes

There are two schools of thought when it comes to mashed potatoes. Some people like them silky smooth, while others prefer them with plenty of lumpy chunks. Using a potato ricer will result in smooth mashed potatoes. Using a hand potato masher, like this not-so-traditional one from Chef's Planet will give your mashed potatoes a home-style texture.

and gravy

You can’t eat your mashed potatoes and turkey without gravy, but you’re concerned about increasing the size of your waist and decreasing the gauge of your arteries. Don’t be afraid of the gravy when you use a fat separator, like this one from OXO.

The foundation of gravy that everyone will want the recipe for is roux. The Best Roux Whisk is designed to quickly blend flour into melted butter or fat when making your roux. It's also shaped for efficiently working the bottom and corners of your pan.

is the turkey done yet?

If you roast your turkey at too high an oven temperature (350 to 400 F), the meat closer to the surface will be over-cooked and dried out before the internal temperature reaches the proper 160 F. It takes more time, and patience, but roasting turkey at a lower oven temperature (275 to 300 F) will result in a moist bird with an even temperature throughout. An oven thermometer will let you know if you’re maintaining an accurate and consistent oven temperature. The CDN Digital Probe Thermometer, Timer & Clock will track roasting time and temperature from your countertop.

who’s doing the carving?

Carving the Thanksgiving turkey is an honorary duty. Whether you prefer using a round-tipped slicing knife or a pointed-tip slicing knife, like the Shun Classic Carving Knife. Don’t forget to let your bird rest for at least 20 minutes prior to carving in order to let the juice settle in and keep the meat moist. Using a cutting board with a juice groove will help prevent messy spill-over onto your countertop. Both John Boos and Epicurean Cutting Boards offer several options.

don’t forget pie

Saving room for the pumpkin, apple, pecan, or even mincemeat pie, is always a challenge on Thanksgiving. Baking your pie in a solid and dependable pie dish will give your pie more of a home-style-made-in-grandmas-kitchen appeal than if you bake in one of those flimsy aluminum foil pans. Using a French pin to roll out your dough will give you the most control and dexterity for rolling the prefered round shape. Whether you're planning on baking a juicy apple pie or a moist pumpkin pie, pie chain, a pie bird, and a pie crust shield will help you on your way to baking your best crust.

Kick Your Cookin' Up A Notch

Have you always dreamed of owning All-Clad cookware but have been reluctant to make the high-price investment? Your affordable dream has arrived. The signature cookware line of celebrity chef Emeril Lagasse, called Emerliware, is made by All-Clad, and is now available at Chef Tools. "Kick your cookin' up a notch" and simmer your next dinner in high-quality Emerilware cookware. Easily make professional-level recipes "nice and delicious," just like Emeril.

The classic Pro-Clad line of stainless steel tri-ply cookware features a thick aluminum core bonded between two layers of stainless steel for optimum cooking performance. Rivets secure comfortable and ergonomic handles. And a specially-shaped lip on these pans is designed for mess-free pouring.








Emeril's Stainless Steel with Copper collection features a triple-thick bottom layer of stainless steel, aluminum and copper for optimum cooking performance. Sauce pans feature pouring spouts, integrated measuring marks and integrated straining lids.

The Hard-Anodized collection features a durable, scratch-resistant, and nonstick surface. Sauce pans feature precision pouring spouts and integrated straining lids.