What's New in Allyson's Kitchen

Last Minute Mother's Day Gifts

2008-05-05T15:28:00.000-07:00

Why do the most important holidays always creep up at the last minute? With Mother's Day less than a week away, and the thoughts of what to get Mom that's just perfect continue to circle around and around, why not get her something that benefits you as well? Whether you still live at home, or as least take the time to visit, nothing ever compares to Mom's Home Cooking! So, to make the most of an already good thing, we've prepared a list of some of the top new and classic kitchen gadgets for a home kitchen that really cooks!

A fully automated self-watering, self-feeding farmer's market in your kitchen!

Grow all your own vegetables, tomato plants, herbs, peppers, strawberries, flowers, and more right in the comfort of your home. The AeroGarden™, developed by NASA, uses artificial light, water and nutrients to grow plants in 28 days - guaranteed! Using a system called Aeroponics and Hydroponics, the AeroGarden™ doesn't need any soil, fertilizer, or sunlight.

Best Price Online!
Buy the AeroGarden Now!

"The Best Margaritas Come From Margaritaville"

Now you can keep the party flowing with restaurant-quality frozen drinks from the Frozen Concoction Maker, perfect for Margaritas, Daquiris, and non-alcoholic beverages too! The secret?- It automatically shaves ice and then blends the ingredients for consistent results.

Great Gift for Mom!
Buy the MargaritaVille Now!

Shop Allyson's Kitchen before May 7 for
Guaranteed Delivery by Mother's Day!

Great Gifts under $30	Baking Tools	Essential Gadgets
GarlicZoom Onion Goggles SlimFlex Ice Cube Trays Whirley Pop Popcorn Maker La Vecchia Balsamic Jelly	Heavy Copper Bowls Glass-Bottom Springform Classic Sourdoughs Cookbook Nordicware Bundt Cake Pans Emile Henry Casserole Dish	Emerilware Tagine Cuisinart Griddler Immersion Blender AeroGrow Aerogarden Zarafina Tea Maker

Cooking School Featured in Gourmet News

2008-05-01T14:00:00.000-07:00

Well, it gets more exciting every day. Just as we've begun teaching Allyson's Confident Cooking Classes in Bend, there's already a national write-up in The Business Newspaper for the Gourmet Industry: Gourmet News.

Visit GourmetNews.com or view the Full Story Below:

BEND, Ore.-After opening its second location here in February, Allyson's Kitchen began offering cooking classes last month.

The two-level store has a demonstration kitchen with a six-burner range and built-in grill for its cooking classes. Last month, the store planned to inaugurate the space with hands-on classes including Sushi, Knife Skills and Italian Cuisine. Also on the roster are Thai cooking and Asian Cuisine.

According to the store's blog, the deli counter here is larger than its sister store in Ashland. And this store features a rotisserie roasting free-range chickens, whole ducks and stuffed Cornish game hens. Prepared soups and gourmet to-go items are made on site and the store features in-store and outdoor seating.

Allyson and Steve Holt opened Allyson's of Ashland back in 2000. While the store here is in a new building, "we are still incorporating many of the features that make our Ashland store so charming," according to the store's Web site. "Lots of wood fixtures, our signature stained concrete floors and warm lighting to make the experience all the more enriching."

The stores sell All-Clad, Emile Henry and Le Creuset cookware and other well-known gourmet kithcenware, coffee and tea, and gourmet foods including rices, pasta, spices and specialty cheeses.

Click for more information on our Cooking Class Schedules in Ashland or Cooking Class Schedules in Bend. You can also stop into either store for more information or to sign up for any classes that are still open for the Spring '08 Session.

Confident Cooking Classes in Bend Oregon

2008-04-09T10:30:00.000-07:00

Bend Confident Cooking for Spring Quarter 2008 will be taught on Thursday evenings, from 6:00 to 8:00 p.m. Spring Quarter begins Thursday, April 24, 2008 and continues through Thursday, June 26, 2008. Call 541-749-9974 to reserve your space.

We’ve been teaching our Confident Cooking Series for more than eight years now.We’ve had chefs of all levels and all ages graduate and more than that, demonstrate a new found confidence in their capabilities in the kitchen.Not only do our students gain new skills from our program, but husbands, wives, children and friends of each student also reap the benefits.Our unique demonstration class is specifically designed for home chefs wanting to take their skills to a new level, with two hours of instruction, every week for ten weeks.

Each week’s lesson plan includes several recipes based on a specific technique.Each technique is then demonstrated for the students and samples of the recipe are presented.Confident Cooking students receive a comprehensive notebook, filled with recipes, articles and essential culinary tips for each week’s lesson plan. Students will attend a weekly, two-hour session, for ten weeks.If a student is unable to attend their scheduled class during a given week, they can simply make-up that class during another quarter.

Please note that our Confident Cooking Classes are very popular and many students sign-up at least one quarter in advance.Reservations are also available for Summer 2008, July - September, and Fall 2008, October through December, 2008. Class size is limited to 14 students and the cost is $325.00 per student.Students also receive a 10% discount on select merchandise at Allyson’s while enrolled in this series.

INDIVIDUAL CONFIDENT COOKING SESSIONS: For students not wishing to enroll in all 10 weeks, we also offer individual sessions for Confident Cooking.To sign-up for any of the topics during the series, simply call or stop by and reserve your space in one or more of the sessions.Cost for individual Confident Cooking sessions is $45.00 per class, per student.Single session students are limited to no more than 4 students per class.For more information on the dates and topics for each session, log on to our website – www.allysonskitchen.com.Payment must be made at time of reservation to secure your space.

SPRING 2008 WORKSHOPS

In addition to our Confident Cooking Series, Allyson’s of Ashland offers both demonstration and hands-on workshops.Demonstration classes offer students an opportunity to watch and learn from our professional instructors.Students will receive a recipe handout and will taste recipes prepared during the class.Hands-on workshops involve both demonstration and hands-on cooking activities, where students prepare the recipes involved in the class.Students will also receive recipes and samples of foods prepared during class.Please note the location and the dates for each class (some classes are taught more than once each quarter, and some may be taught in both locations on different dates), below each class descriptions. When reserving space for Bend Cooking Classes, please call 541-749-9974.

Viva Mexico! with Allyson – Demonstration Class

Saturday, May 3, 2:00 – 5:00 p.m. – Bend

Okay, so Cinco de Mayo is not a real holiday in Mexico, but it’s still a great reason to whip a fabulous feast of Mexican dishes – and break out the tequila too! The flavors of Mexico are such a wonderful mix of tangy, salty, spicy and earthy goodness – truly one our favorite cuisines! Planning a Cinco de Mayo party of your own? Then join Allyson for this demonstration class focused on traditions of Mexican cooking, with recipes to include Warm Cheese Dip (Queso Fundido), Ceviche, Lime Soup with Chicken (Sopa de Lima), and Veracruz Style Red Snapper (Huachinango Veracruzano). Other recipes will include Nayarit-style Shrimp Tamales (Tamales de Camaron Nayarit), Pork Cooked with Pineapple and Chiles (Al Pastor), Guacamole and Red and Green Salsas. And for dessert, Pastel deTres Leche (Three Milk Cake). Demonstration class, limited to 12 students. $65.00.

Tempting Thai Cuisine with Allyson – Demonstration Class

Saturday, May 17, 2:00 – 5:00 p.m. – Bend

The long and richly evolved traditions of the Thai kitchen are a source of national pride. Combining the savory with sweet, sour, salt and spice gives this cuisine its character and makes it truly addicting! The rituals of preparing this cuisine are so deeply ingrained that even the position of the stove in the kitchen is predetermined by the day of birth of its owner. To ensure popularity for those born on Sunday, the stove should be placed to the west. For those born on Monday, the stove should be placed to the northwest to ensure happiness. For Tuesday’s child – stoves should be laced to the south, and so on! Join Allyson for this demonstration class that includes all of your Thai favorites, including “Tom Kha Gai” (Chicken Soup with Coconut Milk and Lemongrass), Thai Sticky Rice, Pad Thai, Thai Green Curry Shrimp with Noodles, Chicken Satay with Peanut Sauce, and “Yum Nuea”(Thai Beef Salad), with Coconut Sorbet for dessert. Demonstration class, limited to 12 students. $65.00.

Hands-on Moroccan Cuisine with Allyson

Saturday, May 31, 2:00 – 5:00 p.m. – Bend

The cuisine of Morocco is often rated one of the best in the world, with dishes carefully prepared according to tradition, and where serving the food is as much a part of the ritual as cooking. Recipes and dishes from Morocco combine the spices, flavors, and techniques of many different cuisines, from African to Mediterranean, from Indian to Arabian. Eight students will be broken into four groups and prepare the entire meal. Recipes for this class will include Eggplant Salad. Students will also prepare Moroccan Chicken and Almond Pies, Moroccan Fish with Peppers and Olives. We’ll also prepare a delicious Chickpea Soup and Moroccan Chickenwith Preserved Lemon. Other recipes to include a Lamb Tagine with Raisins and Almonds, and Cous Cous, and for dessert –Macaroons. Dishes will be presented and sampled, followed by final discussions regarding the techniques and ingredients used. Appropriate wines will also be served, with discussions on wine pairing. This is a completely hands-on program and students should have basic knife skills and an understanding of most kitchen appliances. Students should also wear closed-toe shoes to class. Hands-on class, limited to 8 students. $75.00.

Paella Party with Allyson

Saturday, June 21, 2:00 – 5:00 p.m. – Bend

We’re having a Paella Party, and you’re invited! Come join us for this Spanish influenced party as we demonstrate this popular one-dish meal. Originally Paella hailed from the coastal town of Valencia, and featured the secrets of the sea and the robust flavors of the region. Today, Paella is a perfect party food that makes a hearty meal, and clean up a breeze! Join us for this class and learn the tips and recipes to make Paella Mixta – the classic traditional Paella with Chorizo, Chicken and Seafood. Other recipes will include Trout with Serrano Ham, Roasted Spanish Olives, Andalusian Salad, and finish with a Almond Citrus Cake made with Olive Oil and served with Citrus Compote for dessert! Homemade Sangria and Spanish Wines will also be featured in this class. Limited to12 students. $65.00.

To sign up call Allyson's Kitchen at (541) 749-9974
or stop by our store at 375 SW Powerhouse Drive in Bend.

A Fabulous Grand Opening in Bend!

2008-02-26T22:19:00.000-08:00

Wow! Thank you to everyone that showed up to the Allyson's Kitchen Grand Opening this last weekend in Bend. We hope it was as exciting for all of you as for the rest of us. Great wine and delicious food can't help but add to an already entertaining evening of meeting many new friends and neighbors, culinary enthusiasts and seasoned gourmets, young and young at heart alike.

Allyson is already fielding questions to the tune of "When can I sign up for Cooking Classes in Bend?" - and we hope you can fend off your appetites until April, 2008 - when we begin to host our Confident Cooking Series in Bend, Oregon. As we line up our classes, you can view the Cooking Class Schedule for our Ashland store at AllysonsKitchen.com for ideas of what is to come.

Read more in an article from the Bend Bulletin.

Bend, OR - New Store to Open Feb. 2008

2008-02-01T15:46:00.000-08:00

Dear Friends:

We are extremely pleased to announce the grand opening of our second store, Allyson’s Kitchen in Bend, Oregon – scheduled for the weekend of Friday, February 22 through Sunday, February 24, 2008.

375 SW Powerhouse Drive
Bend, OR 97702

Ribbon Cutting with Bend Chamber of Commerce
Thursday, Feb. 21 at 4:30p.m.

Complimentary Wine Tasting
Friday, Feb. 22 6:00 - 8:00 p.m.

Grand Opening Activities continue
Saturday, Feb. 23, Sunday, Feb. 24.

Balsamic, Olive Oil and other Gourmet Food Tastings
Sat. and Sun. from 1:00 - 5:00 pm,

Cooking Demonstrations
Friday evening and Saturday afternoon

Our deli counter is much bigger than the Ashland location, and features a gleaming Rotisserie on one side which will be very busy roasting free range chickens, whole ducks and stuffed Cornish game hens. We have a full back kitchen too, where our chefs will prepare all of our delicious soups and gourmet-to-go items

Upstairs on the mezzanine, we’ve built a beautiful demonstration kitchen for our cooking classes, with more seating and better views of the counter island and six burner range that also features a built-in grill. We hope to start our regular cooking classes starting at the end of March 2008. Just as important, we have a big stock room and separate office space for our staff!

The wine shop is located directly under our mezzanine in a cozy room that looks very much like our store in Ashland. In front of our deli counter, we’ve got more tables and chairs to accommodate all of our guests and an expanded area just outside our doors with more outdoor seating for our summer visitors.

And, while it is a brand new building, we are still incorporating many of the features that make our Ashland store so charming. Lots of wood fixtures, our signature stained concrete floors and warm lighting to make the experience all the more enriching. The new store will become as much a part of the Bend community as our Ashland store, with Friday night wine tastings and year-round cooking classes and more.

I know many of our Ashland customers also have second homes in Bend, and we hope that you will also consider our Bend store as your home away from home. And, for all of our new Bend customers, we hope you’ll take a moment to introduce yourself and get to know our dedicated staff. We’ve hired a great team of passionate foodies who are excited about the grand opening too!

It’s been an incredible journey and we are thrilled to be at this stage. Thank you for all of your encouragement and your support. We wouldn’t be able to do this without you.

We’ve got a fabulous line-up of cooking classes inside – and I know many of you are itching to start using all of your kitchen essentials that you received as holiday gifts. The class line-up for this quarter includes several hands-on classes including Sushi, Knife Skills and Italian Cuisine. Our Thai cooking class is also back by popular demand, plus a new class on Asian Cuisine from Chef Ibong Sbjeda from Kobe restaurant.

It’s a delicious time here at Allyson’s! Hope to see you in my kitchen, soon!

Impressa Z6 Espresso Machine Gets Top Gadget Review on Wired.com

2008-01-31T16:58:00.000-08:00

Every day more Americans discover the better taste and aroma of high-pressure-brewed coffee. Our Automatic Coffee Centers deliver high-pressure brewed coffee consistently better and fresher than in most American coffee bars. With the push of a button you can prepare a multitude of authentic coffee beverages. According to coffee experts high pressure brewed coffee extracts more flavor and aroma than any other coffee brewing technique. Our products are targeted towards the sophisticated coffee drinker. We don’t to compromise. We concentrate on what we know is the best solution for the true coffee lover.
-Jura Capresso Website

It's true that Jura Capresso Automatic Coffee Centers are the most innovative and stylish home Espresso Machines available to consumers today. What can a true enthusiast say tastes better than an espresso brewed hot, from only the freshest ground beans? One machine that can do it all may sound like a dream, but wake up - it's here! In fact, there are many of them here, but especially delightful is the Jura Capresso Impressa Z6 Espresso Machine.

Recently hyped at Wired.com in their high-tech gallery of iPod Alternatives. Kind of an odd choice amongst a group of MP3 Players, Lapt0p-Cellphones, and Portable Double-sided Scanners. But the Impressa Z6 actually fits right into the late-night and alway-online lifestyle of todays tech junkies and young professionals.

Some Highlights of the Jura Capresso Impressa Z6 Espresso Machine:

One-Touch Cappuccino System: Cappuccino or latte is prepared without moving the cup. A dual nozzle system with two separate outlets for milk and coffee makes it possible. The nozzle system has a short extension for tall latte glasses and a long extension for wide cappuccino cups.

Insulated Thermal Milk Container: A 32 oz. triple insulated thermal container keeps cold milk chilled for up to 8 hours. Make cappuccino and latte all day long! No need to run back and forth to the refrigerator.

Eight beverage buttons and a rotary dial: Push any of those buttons and create the drink you like. Using the rotary dial on top of the machine you can override the coffee strength (five settings: XMILD, MILD, NORMAL, STRONG, XSTRONG) and the coffee and milk volume without changing the pre-sets. Or simply re-program all buttons to your liking. You can even rename the buttons (e.g. when pressing the 1-cup espresso button instead of "1 ESPRESSO" the display could show "MY CUP" or anything else up to 12 characters).

Low noise design: Extremely quiet operation for grinding, brewing and discarding make the Z5 the quietest Automatic Coffee Center on the market today.

Never run out of beans: Never make a weak cup of coffee again! An invisible beam senses the amount of beans in the bean container and reminds you to refill before it is empty.

Interested? You can order the Impressa Z6 Espresso Machine here, or browse more Jura Capresso Coffee Machines here.

Gourmet Entertaining Made Easy

2007-12-10T14:21:00.000-08:00

It's that time of year where we gather with friends and family to enjoy good food, wine and good company! Yet, if you're like me, finding the time it takes to plan and organize these events is almost impossible. That's why I'm always looking for quick and delicious ideas that help set the tone for the party and let me enjoy time with my guests. Today, with all of the gourmet foods that are available online and in our neighborhood gourmet stores, it's even easier than before to put on a buffet spread that dazzles.

Artisan cheeses and sliced specialty meats are always a good option. As are jarred tapenades and pestos simply spread on crackers or sliced baguettes. Smoked hams and other meats are an excellent choice when feeding a large group. And for dessert - store bought pound cakes with ice cream and assorted sauces make an impromptu ice cream sundae station.

For more easy entertaining options, browse our selection of cheese assortments, including a delicious International Bleu Cheese Assortment and a Creamy Soft Cheese Assortment - both are guaranteed to earn rave reviews from your guests.

Whatever your holiday entertaining plans are for this season - I hope you spend as much time as possible enjoying your company and as little time as possible doing dishes!

About Balsamic Vinegars

2007-12-01T10:15:00.000-08:00

Balsamic Vinegar (aceto balsamico) is a traditional flavored vinegar commonly used in Italian Cuisine. It is also often used as a salad dressing when combined with oil. It is a traditional product originating in Modena, where it hs been made since the Middle Ages and some denominations (notably: "Aceto Balsamic Tradizionale di Modena") are protected by the European Uion. Unlike common vinegars, it is dark and thick with a complex, sweet taste and much more expensive.

Balsamc Vinegar is very highly apreciated and valued by chefs and gourmet food lovers. The Italian food writer Marcella Hazan has been credited with popularizing it in Britain and NOrth America (where it was largely unknown until the 980s).

Balsamic vinegar is manufactured from the juice of white grapes (typically trebbiano grapes) boiled down to approximately 50% of its original volume to create a concentrated must, which is then fermented with a slow aging process which concentrates the flavors. The flavor intensifies over decades, with the vinegar being kept in fine wooden casks, becoming sweet, viscous and very concentrated (what is gone is romantically referred to a "the angels' share," a term also used in the production of scotch whiskey.

The finest and most traditional balsamic vinegar is very labor-intensive to produce; while it ages and gradually evaporates, the liquid is transferred to successively smaller casks made of different woods, absorbing the flavor characteristics of each wood and becoming more concentrated with each transfer. Oak, mulberry, chestnut, cherry, juniper, ash, and acacia are the most commonly used woods. Some older balsamic vinegar is added to the must to create a more complex and intricate taste, and to enhance acidity. At the end of the process, the vinegar is taken from the smallest cask: each cask is filled with the contents of the preceding (larger) cask and the cooked must is added to the largest cask.

Balsamic Vinegar of the highest quality, labeled tradizionale, usually sells for very high prices; a small (100 ml) bottle can cost between US $100 and $400. Most producers, however, do not employ all seven of the aforementioned woods in the aging process; some employ only oak. Several mass-produced, less expensive varieties may not be aged in wood at all, being nothing more than ordinary wine vinegar with coloring and added sugar. Legally, ccording to the rule of the Consortium, these are not allowed to be called "traditional." However, since the wording "Aceto Balsamico di Modena" failed to achieve the DOP ("Denominazione di Origine Protetta" or "Protected Denomination of Origin") status, products marked by that name may not have even been produced in Modena.

Nobili Sapori Aceto Balsamico di Modena -- $13.95

Produced by La Vecchia Dispensa, this is a five year old, high-quality balsamic from Modena. Excellent value and great multi-purpose vinegar for everyday use.

Fini 6-Year Balsamic -- $16.95

The special quality of this bottle is marked with the 3 leaves symbol, which means a round, full bodied taste, smooth flavor and aroma and a perfectly balanced Balsamic Vinegar of Modena.

Elsa Farmacia 6-Year Balsamic -- $22.95

We've carried this wonderful 6-year-old balsamic since we opened six years ago. Fruity, fresh, and not too syrupy, this vinegar is made from one variety of Lambrusco grape and has straight-forward, delicious flavor. This well-priced vinegar is made in Modena using trditional production methods. Lightly tart with softly sweet undertones. You'll enjoy thi splashed on a salad, or drizzled over grilled vegetables.

La Vecchia Dispensa "Quadrato" 10-Year Balsamic -- $28.95

a 10-year balsamic that is perfect, every day vinegar fo those who do not want to compromise on body and flavor. It has a refreshing level of acidity, despite the fact that it is made solely from cooked grape must. This is one of our favorite, all-purpose balsamics, and one of our best sellers, as well.

La Vecchia Dispensa "Spalla" 12-Year Balsamic -- $34.95

This 12-year aged La Vecchia Dispensa balsamic in the handsome "Spalla" bottle has a more complex palate than their 10-year, and it isn't as dry on the finish. It has more caramel notes as well as a fruity, crisp finish. In tastings that we have conducted over the last couple of weeks, the "Spalla" has been a consistent favorite of customers, plus it's a pretty good value considering the size.

Elsa Farmacia "Era" 12-Year Balsamic -- $39.95

Older sister to the younger Elsa, this vinegar has elegance and a full-bodied, polished flavor that comes from carefull blending and the refinement of age. Blended from 3 varieties of old-growth Lambrusco grapes, this balsamic has a thicker body, more balance, and deep, rich suggestions of raspberries, cherries, raisins and chestnuts. Aged for 12 years.

I Am Not a Chocolate Snob

2007-10-07T23:44:00.000-07:00

Contrary to what some people may think, I am not a chocolate snob. Oh I know that there are true chocolate aficionados who will only consume, bittersweet chocolate with at least 78% cacao content. Others swear that the velvety smooth texture of Belgium chocolate is the true essence of great chocolate. Still others are able to pick out the different nuances in single origin chocolates from around the world. And although I do have my preferences when it comes to which chocolate I use when making certain dishes, truth is I pretty much like all chocolate.

When I’m baking, I select specific chocolates for to match my recipes. Scharffenberger’s unsweetened chocolate is an essential ingredient in the mocha brownies we serve at Allyson’s, giving the bars both their fudgy texture and deep mocha flavor. For a bittersweet chocolate soufflé recipe that we teach in our Confident Cooking class, I like to use Valrhona’s Guanaja (70% cocoa) Grand Cru bittersweet. And for the wine infused truffles that I like to give as gifts for the holidays, I turn to Callebaut’s Peru Dark Origine Chocolate. For an unusual chocolate fudge sauce, I melt chopped up bars of Dagoba’s Superfruit with hot cream, whisking until smooth – simply delicious over vanilla ice cream.

Today, some people savor chocolate, the same way they savor fine wines. And just like wine, the earth in which the cocoa plants are grown impart truly unique flavors into the cocoa beans. Cocoa plants grow best in tropical climates and the majority are grown in South Africa and South America. Young cocoa plants actually need to be “mothered,” grown under shady trees to protect their tender leaves from the hot sun.

There are several varieties of cocoa trees, including the Criollo, Forastero, as well as several hybrids. Cocoa trees can grow up to sixty feet tall but are usually pruned to a more manageable size. The trees bear fruit at about two years of age. Cocoa pods or the fruit of these trees are found at the trunk take about six months to ripen. The pods are oval in shape and may be green, yellow, orange, brown, and sometimes purple. As the pod ripens, it turns dark brown or dark purple.

After ripening, pods are sliced open to reveal the sweet white or yellow pulp, which is also edible. Embedded in this creamy pulp are the beans or seeds. The cocoa beans are brown in color and very bitter at this stage. At this point, pulp and the beans are fermented and dried, a process that releases the heady aroma of chocolate into the air. Finally, the dried beans (or chocolate nibs) are roasted and ready to begin the process of chocolate making process. The chocolate nibs are ground to extract some of the cocoa butter (a natural vegetable fat), leaving a thick paste – called chocolate liquor. The chocolate liquor is further refined and other ingredients such as sugar and milk powder are added. The final step for most chocolate is conching, a process that involves machines specifically equipped with rotating blades that slowly blend the heated chocolate liquor, eliminating residual moisture and volatile acids. Conching continues for 12 to 72 hours, depending on the type and quality of the chocolate, while small amounts of cocoa butter are added in to give the chocolate its smooth texture.

The Aztecs and Mayan people are thought to be the true pioneers in making chocolate. The earliest documented use of chocolate is around 1100 BC. The Mayan and Aztecs roasted the cocoa beans and ground them into a paste. The paste was then mixed with water, maize and chilies and offered to their warriors and noblemen. Even then, chocolate was thought to have nutritional properties that increased the stamina, mental abilities and courage of those who drank the bitter brew. The Aztecs named this healthy concoction, “xocoatl”, pronounced as “shoco-latle.” It is a Nahuatl word that means “bitter water.” Spanish Conquistadors brought back the beans and the technique back to Europe, where they added sugar to make the taste more pleasing to European palates. Shoco-latle became known as chocolate.

A good majority of the chocolate that people consume today is made into bars that combine cocoa solids, fats like cocoa butter, and sugar. Chocolate has become one of the most popular flavors in the world. Gifts of foiled wrapped chocolate molded into different shapes has become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and hearts on Valentine's Day. Chocolate is also used in cold and hot beverages, to produce chocolate milk and cocoa.

Chocolate’s healthful properties are still being celebrated by all of us who look for an excuse to indulge. Chocolate contains alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain. Research scientist claim that chocolate, eaten in moderation, can lower blood pressure, yet chocolate contains theobromine, which makes it toxic to some animals.

The passion for chocolate is shared universally, and is especially evident in the incredibly talented artisan chocolate producers in the Rogue Valley. From Dagoba’s organic line of decadent chocolate bars to Lillie Belle’s unique Blue Cheese Truffles, from Silly Rabbit’s organic chocolates filled with exotic ingredients and sweetened with honey to Creekhouse Patisserie’s delicately molded white chocolate swans, and from Pete’s Confections gourmet chocolate dipped marshmallows, to Harry and David’s signature chocolate collections – we have so many chocolate choices in the Rogue Valley. You can purchase artisan chocolates at many locations, including Lillie Belle’s Chocolate Factory in Central Point and Silly Rabbit’s Chocolate Shop in Ashland. You can also purchase many of these gourmet chocolates at the Ashland Food Co-op, Market of Choice and Allyson’s Kitchen in Ashland, and Harry & David’s Country Store in Medford. And, if you have the desire to make your own chocolate confections at home, you can also purchase the world’s finest chocolates in specialty and gourmet shops.

The United States Federal Drug Agency regulates the production of chocolate and the standards that need to be maintained. Unsweetened chocolate (also called baking chocolate) contains 50% to 58% of cocoa butter. Bittersweet chocolate must contain at least 35% chocolate liquor. Semisweet chocolate can contain 15% to 35% of chocolate liquor. Adding dry milk to sweetened chocolate makes milk chocolate, which contains at least 12% of milk solids and 10% of chocolate liquor. Although you can usually substitute semi-sweet for bittersweet chocolate and vice versa, when a recipe calls for milk chocolate. Because of the milk solids in milk chocolate, substituting bittersweet or semi-sweet chocolate could potentially alter the texture of the dish (with the exception of chocolate chip cookies – which keeps the chocolate pieces whole, instead of melting them and incorporating into the other ingredients). White chocolate is actually not chocolate at all, because it does not contain chocolate liquor, and therefore, very little chocolate flavor. It’s usually a mixture of sugar, cocoa butter, milk solids, lecithin and vanilla.

Selecting the right chocolate for your recipes and for snacking starts with knowing your own chocolate personality. Do you prefer your chocolate sweet and creamy, or are you looking for that dark, slightly bitter deep chocolate taste? If you lean toward sweet and creamy, choose milk and semi-sweet, or better yet a combination of the two. If you prefer darker chocolate but not too dark, stick semi-sweet. And if you consider yourself a chocolate snob – you’ll probably want to select the darkest bittersweet with the highest chocolate liquor content possible.

For my own chocolate personality, I believe I am an equal opportunity chocolate lover. As long as it’s chocolate, I will indulge. Yet, when I’m truly craving something deep, dark and satisfying, I bake up a batch of these truly Outrageous Brownies. They’re rich, and deeply chocolaty with a hint of espresso – the perfect afternoon pick-me-up with a cold glass of milk! It makes a big batch – a full sheet pan, so there’s always enough to share!

Outrageous Brownies - Recipe at AllysonsKitchen.com

Go Local! - Summer/Fall Recipe Contest

2007-08-14T15:31:00.000-07:00

Introducing our Summer Recipe Contest. For this installment, we want contestants to focus on local ingredients - yes that means you! Even though Allyson's Kitchen is based in the Pacific Northwest, we don't just mean our fresh locally grown produce & gourmet mushrooms - we want you to show us what makes your home cooking stand out, where ever you may live.

The best recipes, showcasing regional ingredients, are going to be open to public voting, but the final judgment will come from our Official Allyson's Kitchen Taste Test. Each of the top recipes will be prepared as instructed in the recipe entry, with an honest attempt at the best "local" ingredients they may contain, and taste-tested by a selection of our Confident Cooking Class Instructors and Graduates.

The recipe contest is open to everyone who loves to cook and who loves to share their passion and recipes with others. Choose among five different categories from which to choose from: Appetizers, Soups & Salads, Entrees, Desserts and A la Carte.

Register at Allyson's Kitchen in order to vote on your favorite recipes from each category. Each category winner will receive a $50.00 Gift Certificate to Allyson’s Kitchen, with the Best of Show winner to receive a Kuhn Rikon 3.7qt. Pressure Cooker, a $139.95 Retail Value!

Recipes must be posted to the website, no later than Oct. 8, 2007, with winners posted by Oct. 22, 2007.

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Paella Party

2007-03-06T07:57:00.000-08:00

We have friends who make every occasion a special celebration. The themes and occasions for these celebrations vary and are always thought provoking.

On a recent Sunday evening, we celebrated “Get over it day,” and the six year anniversary of, “Open Your Special Bottle Night.” Other themes have included ethnic feasts from South African to Italian, “Sip Lemon Drop Cocktails by the Pool” night, “Grammy Awards” night, “Music Night,” and the list goes on and on.

We look forward to these evenings. The good food, incredible conversations and wonderful wine, combined with the views of Grizzly Peak from their deck, make each occasion truly memorable. The themes for the evenings are simply icing on the cake – fun, frivolous, and somewhat educational.

My goal for this Spring is to simply return the favor.

For our next celebration, I’m planning on hosting a Paella Party in our home. We’ll start out with a few tapas, such as Manchego Cheese and Quince Paste, Marinated Spanish Olives, and Marcona Almonds. For the main course, I’ve selected a traditional Paella recipe, a big green salad with a sherry vinaigrette, and a loaf of crusty bread. For dessert, I’m making a Citrus Almond Cake, topped with Blood Orange Compote. We’ll also pour some great Spanish wines to accompany our feast.

The beauty of Paella is that you can cook it for an intimate dinner, or expand the quantities to feed a crowd. Paella is a short grain rice-based dish with many variations, from vegetarian versions, to those that include smoked sausages, chicken, and shell fish. The dish is said to have originated in the areas of Valencia and Levante, Spain’s eastern coastal plain where much of the country’s rice is grown.

Paella is cooked in a wide, flat, round pan that starts on the stove and can be finished in the oven. Saffron is one the signature ingredients included in many of the traditional recipes. When prepared correctly, the bottom layer and outer edges of the rice offer up caramelized, lightly crunchy, golden morsels, while the center of the dish is moist and complex.

Most of the preparation for this Spanish feast can easily be done in advance. The tapas require simply assembly, the ingredients for the Paella can all be prepared a day in advance, and the cake can be made up to two days before. And although I know the food will be fabulous, I also know the truly memorable part of the evening will be spending time with our dear friends.

Paella Paella Cookbook

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