April 2011
 
Spring has at long last sprung...
...and we're all anxious to see Calgary emerge from underneath a blanket of snow. While we wait for the melting to finish, why not try a wonderful dish of Buffalo-Chicken Mac and Cheese. The perfect baking and serving dish might be a collection of Le Creuset mini-cocottes or piece of Staub enameled cast iron. Enjoy this scrumptious dish and take a look at some of our April specials as well as upcoming cooking classes.
Buffalo-Chicken Macaroni and Cheese
Ingredients:
7 tbsp
Unsalted butter, plus more for the baking dish
1 lb.
Elbow macaroni
1
Small onion, finely chopped
2
Stalks celery, finely chopped
3 cups
Shredded rotisserie chicken
2 cloves Garlic, minced
3/4 cup
Hot Sauce
2 tbsp.
All-purpose flour
2 tsp.
Dry mustard
2 1/2 cups Half-and-half (or 2% milk)
3 1/2 cups Sharp cheddar cheese, grated
2 cups Pepper jack chsse, grated
2/3 cup Sour cream
1 cup Panko or other bread crumbs
1/2 cup Crumbled blue cheese
2 tbsp. Chopped fresh parsey
 
Popcorn

Directions:
Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
 
 
Spring 2011 Specials
  
 
     
 
Spring Sale - Henckel & Staub
Join us in Willow Park Village or Banker's Hall to see the many items available within the Henckel and Staub lines. Don't see a piece you'd like, we're happy to special order!
     
     
 
Henckel Knife Clinic
Thursday, April 14, 6pm-8pm, Willow Park Village
Bring up to 3 straight edged Henckel knives in for a free sharpening. First come, first served (no cleavers, shears or serrated knives).
     
     
 
Hutzler Food Savers
Been finding some mystery packages of long forgotten vegetable bits in your fridge? Not a problem with Hutzler's Food Savers - your choice of containers specific to tomatoes, onions, peppers, lemons, limes and grapefruit.
     
 
 
Spring 2011 Cooking Class Schedule
Please call (403)253-4831 or (403)278-1220 for registration.