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Archive for May, 2010

This month’s cooking class was packed, not only with people but with delicious food from Chef Shaun McCrain.  We had a yummy 3-course meal and talked about functional kitchen elements and the latest appliances.

Enjoy this recipe, courtesy of the chef:

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Pan Seared Atlantic Cod with Creamy Brandade, Castelvetrano Olives,Pimenton-Tomato Ju
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Ingredients
  • Fresh Cod Fillet………………… 2 ½#
  • Heavy Cream……………………..1 cup
  • Milk………………………………….3 cups
  • Garlic……………………………….1 Head
  • Thyme……………………………..5 sprigs
  • Rosemary………………….…….1 small branch
  • Tomato……………………………..2 each
  • Castelvetrano Olives……….….3 oz.
  • Pimenton(smoked paprika)…1 tsp
  • Fingerling Potato………………..1 #
  • Basil…………………………….…..3 branches
  • Olive oil……………………………1/2 cup
  • Lemon……………………………….1 each
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Sauce/Garnish Procedure:
Cut the tomato into for pieces length wise, and then remove the seeds. Dice the tomato. Cut the olive into petals—discard the pits. Mix the tomato with the olive petals. Add ¼ cup olive oil, basil dice the Pimenton spice and the juice of one lemon. Season with salt and pepper. The final result should resemble a fresh salsa.
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Brandade Recipe
  • Cod Trim…………………..1#
  • Fingerling Potato……….1/2#
  • Minced garlic……………..1/2 Head
  • Milk……………………….….3 cups
  • Heavy Cream……………..1 cup
  • Olive oil……………….…..1/4 cup
  • Thyme
  • Rosemary
  • Salt
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First cook the fingerling potatoes starting with cold water. Next Heat the milk, ½ of the garlic, thyme, and rosemary in a pot, being careful not to scald. When the milk is hot turn off the heat and let it set for five minutes. Using all of the trim from the cod fillet, place in a pot and strain the milk over the Cod “pieces”. Slowly poach the fish until it is almost cooked (about 8 minutes).  Take the other half of the garlic and mince it finely and place it into a sauté pan and add the ¼ cup of olive oil. Slowly cook the garlic. When the garlic is cooked remove the poached fish and add it to the pan with the garlic. Cook the fish over low heat until the fish looks dry and “fluffy”. Peel the Potato and mash with a fork or a food mill. Add the cooked potato to the fish and mix well.  Last add the heavy cream and cook over low heat until the mixture is creamy in texture. Season with salt.
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Overall the night was a blast, and the Chef Shaun was a pleasure to learn from.  We’ll definitely be inviting him back!

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With so many models, options, settings and spaces, choosing the right appliance can be dizzying!  Fret not, for Gaspar’s has just the man for the job.  Smiley, from the Bellevue Albert Lee Store,  is our go-to appliance guru and we’re pulling him in for our weekly appliance column to answer all of your questions.

Do you have an appliance question?  Leave a comment here or email lauren@gaspars.com. Here are this week’s questions:

What is a downdraft gas range?

A downdraft gas range is a specialty piece.  It is a range that incorporates it’s ventilation into the middle of the cooking surface.  Downdraft ranges are very common on islands, or other area where overhead venting is either difficult, or not an option.  – Smiley

My kitchen is right next to my reading room, and I would like to get the quietest dishwasher possible.  What would you recommend?

Having a reading room so close to your kitchen definitely calls for a very quiet dishwasher.  The quietest dishwasher considering all manufacturers is a Miele.  Price is a factor though, and their quietest model is in the premium price point for dishwashers.  That being said, even their entry level models are extremely quiet.  – Smiley

If you want personal assistance and some one-on-one time with a local expert, you can visit Smiley at the Bellevue Albert Lee store.  Click here for a map and directions.

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One thing is for sure – When women and girls are doing well, the whole community benefits.

The Women’s Funding Alliance is a Seattle-based organization dedicated to promoting justice, health and opportunity by investing the future of women and girls.  Every year they have a fund-raising auction and Gaspar’s is building a playhouse for this year’s line-up.

The Gaspar’s team worked hard on the weekends to get it ready for the auction on May 6th – check out the pics below.


In the above photo, from left to right:  Mark Hughes – Production Manager, Heather Laird – Lead Carpenter, Rich Gaspar – Founder, Paul Houfek – Field Expeditor.

We owe a special thanks to our vendors who graciously donated materials for this cause: Dunn Lumber, Excel Coatings, Last Leak, Interbay Doors and TAP Plastics.

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