Friday, November 28, 2014

Happy Black Friday!

Happy Black Friday all! We will be open until 9 tonight, so come out and get all your shopping done today!

We are offering a couple in store specials and some cookies too!

Hope to see you here!

Blood Orange Pumpkin Butterscotch and Vegan Strawberry Basil!

Friday, November 21, 2014

Happy Thanksgiving and more!

And the rest of the holidays too!

We are swiftly approaching the holiday shopping season, so don't forget to make your lists. What you are giving and what you need for you! Because it is the holiday for cooking as well, and that is something I love to do.

Just around the corner!

Stay tuned for holiday recipes. Ones for sit down dinners and taking to friends houses. I am hosting Christmas in my new kitchen this year, so I've got a whole bunch of menu planning of my own to work on.

To help out with your Thanksgiving menus, we are running a coupon!

We will be open late on the 26th (the day before) until at least 7pm. And our special Black Friday hours will be 10am-9pm. Lots of businesses in town are going to be open as well. 

And don't forget Small Business Saturday! Register your American Express card here to see all the benefits.

New Hope is having a whole bunch of great events this season. From the tree lighting on the 5th to Santa travelling around by horse-drawn carriage to free gift wrapping as it gets closer to Christmas. Please see the full schedule below. The New Hope Small Business Alliance has been working especially hard on it.

And it is also time for 1st Friday again. Last of the year. The 5th of December. Come and join us for Chef Terrance Tice's creations and in store specials. The 5th is also the day of the Tree Lighting.

So bundle up warmly and join us for all the fun this season!

Holiday Hours:

Nov. 26th: 11am-7pm
Nov. 27th: Closed
Nov. 28th: 10am-9pm

Monday-Thursday: 11am-6pm
Friday & Saturday: 10am-8pm
Sunday: 10am-6pm

Tuesday, November 18, 2014

Customer Recipe: Chocolate Balsamic Muffins

A big thank you to Jen for this muffin recipe! It's for a small family competition, so I hope it beats you sister's muffins into the ground!

Chocolate Balsamic Muffins

2 cups flour
3/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cup milk
3/4 cup Chocolate Balsamic From OLIVE -N- GRAPE
1 tsp vanilla extract
1 cup chocolate chips

Preheat oven to 375°.

Mix together all the ingredients and divide equally into 6 greased muffin cups.

Bake for 16 minutes.

Thursday, November 13, 2014

Thai Coconut Soup

The kitchen is done. Okay, I still need to put on some knobs and put things away...and someday I'll decide on a backsplash... But yeah! Kitchen done.

Lets cook baby.

My favorite soup is Amy's Thai Coconut, Tom Kha Phak. But it's a bit expensive and it's the one they run out of first. Every. Single. Time. And there is no sharing. It's a small can. grocery store had a sale on mushrooms and this just happened. Omg, I may never have to buy Amy's again. But I probably will.

Thai Coconut Soup

1 lb cubed butternut squash
      or sweet potatoes
3 pints assorted sliced mushrooms, I used white, and baby bella.
1 cup sliced carrots
8 oz spinach
1 large onion
1 tbsp minced garlic
1 can coconut milk
3 tbsp tahini
3 tbsp Persian Lime Olive Oil
1 tbsp Toasted Sesame Oil with Garlic Ginger
black pepper
red pepper flake

Slice the onion into thin pieces. In a large pan with high sides toss the Persian Lime Olive Oil with the onions on medium heat.

If using frozen squash/potatoes and carrots, add them now. If you are using fresh, Add them to a pan with an inch or two of water and a pinch of salt. Put a lid on it and let boil for about 6-10 minutes, or until fork tender.

Over medium heat, sweat the onions and the garlic for a few minutes. Add the mushrooms and break them up with a spoon. Saute for about 10 minutes. Stir occasionally until they are reduced to about half their volume. Add the spinach, Sesame Oil and tahini; stir to coat. Cook for 2-3 minutes.

Add the rest of the veggies if you haven't already and the can of coconut milk. Add the black pepper and red pepper flake. I put in almost a teaspoon of black pepper and just a few shakes of red pepper flake.

Let simmer for up to 10 minutes. And serve.

And a peek at the kitchen!

Saturday, November 8, 2014

First Friday- Results!

Hello again! Wow. Two posts in a couple days? A recent record!

First Friday was fantastic! We had polenta and soup and some really beautiful vegetables. And mulled cider to ward off the cold. It was very very cold and we thank everyone who came out anyway!

Recipes here!

Pan Seared Polenta

2C Polenta
3C Vegetable Stock
2C Water
1C milk
1 tablespoon salt
2 tablespoons Butter Olive Oil
2 tablespoons chopped fresh sage
Fresh ground pepper
Grated Parmesan cheese
Traditional Balsamic for drizzling

In large pot bring liquids to boil.

Add salt, slowly pour polenta whisking constantly to prevent lumps.

When smooth switch to a wooden spoon and lower heat; stirring frequently. If polenta appears dry add more stock as needed. Cook 35-40 minutes.

 Add cheese, butter olive oil, sage and adjust seasoning.

Turn polenta out on parchment lined baking sheet and cool 2 hours.

When cooled invert pan and turn polenta out on counter, cut into desired shape.

Add 2 tablespoons olive oil to heavy bottomed pan cook polenta 2 minutes per side until golden brown.

Top with Parmesan cheese and a drizzle of Traditional Balsamic.

Potato Leek Soup

3 tablespoons Cumin Olive Oil
1 large leek (white and pale green part only)
2 pounds red bliss potatoes
2 cloves garlic
1 bunch chives (for garnish)
1 quart vegetable or chicken stock
Salt and Pepper

Sweat leeks and garlic in olive oil for 10 minutes until very tender.

 Add potatoes and cook for 2 minutes longer.  Add stock. Bring to boil and reduce heat to simmer for 30 minutes.

Puree soup adjust seasoning with salt and pepper.

Ladle soup into bowl and garnish with fresh chives and a drizzle of Olive Oil. (The Black Truffle seemed to be the favorite!)

Roasted Fall Vegetable Antipasto

1 Delicata Squash
2 yellow squash
2 zucchini
1 bunch radicchio
2 bulbs fennel
1 small head cauliflower
1 red pepper
Coratina Olive Oil
Black Walnut Balsamic

Preheat oven to 400°.

Slice squash lengthwise and remove seeds. Slice squash and zucchini lengthwise into long planks. Quarter radicchio and fennel. Break cauliflower into florets.

Working in batches toss veggies with oil, salt and pepper. Roast until fork tender.

Arrange veggies on serving platter. Shave parmesan cheese and drizzle with the Coratina olive oil and a balsamic of your choice. The Black Walnut was the best!

The kitchen is just about done, I have a backlog of recipes that is going to explode soon. I hope I don't flood your blog feeds.

Thursday, November 6, 2014

First Friday!

Hello Everyone! It's First Friday Time Again!

Local Chef Terrance Tice is going to be cooking up some great food. And there will be in-store specials going on. So come down and join the party!

7-9pm All over town

Hope to see you there!