Japanese Cooking, Simplified

You may have been intrigued by the many accolades that have been recently given for Hiroko Shimbo’s newest cookbook.  Good Morning America’s Food Editor, Sara Moulton, included Hiroko’s American Kitchen on her list of Best Cookbooks of 2012 as did the Chicago Tribune, which noted that she has devised “six easy sauces that give modern recipes… authentic taste. These sauces will transform such all-American ingredients as corn on the cob into something more intriguing – and truly Japanese in flavor."  In the "Books That Cook" column in Fine Cooking, the reviewer declares that "with this brilliant recipe collection, award-winning cookbook author Hiroko Shimbo demonstrates how easy it can be to bring Japanese cooking to the American table. A few key Japanese ingredients plus your usual supermarket items and you’re ready to go."  The New York Times review says "…This is about as good as it gets" and the Los Angeles Times calls the cookbook "a god-send."
 
This well-known and widely admired authority on Japanese cuisine will be in our Cooking Schools this coming month.  On January 24 at Dallas Lovers Lane,  January 25 at Austin North Lamar, and on January 26 in Houston. Join us for a fascinating evening and leave with the confidence that you can bring the flavors of Japan to your table.

Learn more about all our available cooking school classes on our website

Japanese Cooking, Simplified

You may have been intrigued by the many accolades that have been recently given for Hiroko Shimbo’s newest cookbook.  Good Morning America’s Food Editor, Sara Moulton, included Hiroko’s American Kitchen on her list of Best Cookbooks of 2012 as did the Chicago Tribune, which noted that she has devised “six easy sauces that give modern recipes… authentic taste. These sauces will transform such all-American ingredients as corn on the cob into something more intriguing – and truly Japanese in flavor."  In the "Books That Cook" column in Fine Cooking, the reviewer declares that "with this brilliant recipe collection, award-winning cookbook author Hiroko Shimbo demonstrates how easy it can be to bring Japanese cooking to the American table. A few key Japanese ingredients plus your usual supermarket items and you’re ready to go."  The New York Times review says "…This is about as good as it gets" and the Los Angeles Times calls the cookbook "a god-send."
 
This well-known and widely admired authority on Japanese cuisine will be in our Cooking Schools this coming month.  On January 24 at Dallas Lovers Lane,  January 25 at Austin North Lamar, and on January 26 in Houston. Join us for a fascinating evening and leave with the confidence that you can bring the flavors of Japan to your table.

Learn more about all our available cooking school classes on our website

Health and Wellness with Dr. Kenneth H. Cooper

Join us in welcoming Dr. Cooper himself to Central Market in Fort Worth on Saturday, January 26th at 11 am. The Cooking School will be hosting him as he speaks about the eight steps towards living a healthy life. He calls it how to Get Cooperized™:

  • Maintain a healthy weight
  • Eat healthy most of the time
  • Exercise most days of the week
  • Take the right supplements for you
  • Stop smoking
  • Control alcohol
  • Manage stress
  • Get a regularly scheduled, comprehensive physical exam

Health and Wellness with Dr. Kenneth H. Cooper

Join us in welcoming Dr. Cooper himself to Central Market in Fort Worth on Saturday, January 26th at 11 am. The Cooking School will be hosting him as he speaks about the eight steps towards living a healthy life. He calls it how to Get Cooperized™:

  • Maintain a healthy weight
  • Eat healthy most of the time
  • Exercise most days of the week
  • Take the right supplements for you
  • Stop smoking
  • Control alcohol
  • Manage stress
  • Get a regularly scheduled, comprehensive physical exam

Grandma Knows Best

They flavor every cake with the finest all natural ingredients: farm fresh eggs, Mariani walnuts, 100% real Bourbon vanilla, and you can tasted the difference. The little card that comes inside the box touts the cake as the "World's Most Critically Acclaimed Coffee Cake".  Although I have no way to verify this is actually true, when you acquire rave reviews from the New York Times, Oprah, USA Today, the Plaza Hotel, and other, you have to think that the bakers behind these hand-made cakes are allowed to brag a little bit.

The other thing that I love about these decadent treats is the packaging, which may seem like a small detail, but Grandma knows what is important.  These cakes come in re-usable freezer bags, so make sure not to throw it away when you first open the coffee cake.  The cakes can be frozen and defrosted, and refrozen numerous times as long as they are not out of the freezer for more than two weeks total. So, yes, you can freeze, thaw, and refreeze what is left over.

We offer the coffee cakes in two flavors, original Cinnamon Walnut and Cape Cod Cranberry, and the cakes can be found in the frozen section of the store.  I would definitely suggest that these cakes would make a lovely treat on Christmas morning, even maybe a way to fool the in-laws into thinking you spent all weekend baking.

Grandma Knows Best

They flavor every cake with the finest all natural ingredients: farm fresh eggs, Mariani walnuts, 100% real Bourbon vanilla, and you can tasted the difference. The little card that comes inside the box touts the cake as the "World's Most Critically Acclaimed Coffee Cake".  Although I have no way to verify this is actually true, when you acquire rave reviews from the New York Times, Oprah, USA Today, the Plaza Hotel, and other, you have to think that the bakers behind these hand-made cakes are allowed to brag a little bit.

The other thing that I love about these decadent treats is the packaging, which may seem like a small detail, but Grandma knows what is important.  These cakes come in re-usable freezer bags, so make sure not to throw it away when you first open the coffee cake.  The cakes can be frozen and defrosted, and refrozen numerous times as long as they are not out of the freezer for more than two weeks total. So, yes, you can freeze, thaw, and refreeze what is left over.

We offer the coffee cakes in two flavors, original Cinnamon Walnut and Cape Cod Cranberry, and the cakes can be found in the frozen section of the store.  I would definitely suggest that these cakes would make a lovely treat on Christmas morning, even maybe a way to fool the in-laws into thinking you spent all weekend baking.

Pressing Business

The Pons family has produced oil since 1945, masterfully made with the first batch of new olives harvested on the estate in Les Garrigues, Lleida. During the last days of October they hand-pick the earliest harvest of Arbequina olives totally unripe, carefully selected with the very low yield. This limited edition, deep green olive oil is very dense, fruity and spicy, with wonderful balance and complexity. Available for the first time in the U.S., and exclusively at Central Market, every bottle comes gift boxed in a magnificent hand made glass amphora. 
 
Another amazing story comes from the Italian Olio Novello that we sourced.  One of many great food rituals in Italy is the annual tasting of the first freshly pressed olive oil of the harvest season. The new oil is called “Novello”, Italian for “new”. Available once a year in very limited quantities, we fly this oil in from Italy to insure freshness. The frantoio type olives have been hand selected by Daniele Salvagno  and crushed according to the family tradition that dates back to 1895. Fruity and full bodied taste of fresh cut grass and a slightly spicy sensation at the end. This unfiltered oil is ideally used for dipping your favorite breads and as a condiment or finishing ingredient for vegetables, salads, fish and meat. If that isn't enough only 1,452 hand numbered bottles were produced exclusively for Central Market. 

Pressing Business

The Pons family has produced oil since 1945, masterfully made with the first batch of new olives harvested on the estate in Les Garrigues, Lleida. During the last days of October they hand-pick the earliest harvest of Arbequina olives totally unripe, carefully selected with the very low yield. This limited edition, deep green olive oil is very dense, fruity and spicy, with wonderful balance and complexity. Available for the first time in the U.S., and exclusively at Central Market, every bottle comes gift boxed in a magnificent hand made glass amphora. 
 
Another amazing story comes from the Italian Olio Novello that we sourced.  One of many great food rituals in Italy is the annual tasting of the first freshly pressed olive oil of the harvest season. The new oil is called “Novello”, Italian for “new”. Available once a year in very limited quantities, we fly this oil in from Italy to insure freshness. The frantoio type olives have been hand selected by Daniele Salvagno  and crushed according to the family tradition that dates back to 1895. Fruity and full bodied taste of fresh cut grass and a slightly spicy sensation at the end. This unfiltered oil is ideally used for dipping your favorite breads and as a condiment or finishing ingredient for vegetables, salads, fish and meat. If that isn't enough only 1,452 hand numbered bottles were produced exclusively for Central Market. 

Don’t Call Me Fruitcake

In Italy, it seems that almost everything someone eats or drinks has a story, such as the village where it was first made or the craftsman who worked for years to get a recipe just right. And this special holiday cake is no exception. One legend traces the bread’s origins to a Milanese nobleman, who loved the daughter of a poor baker named Toni. The nobleman created the cake and then gave it to the baker, who presented the cake to the Duke of Milan, in hopes of securing the marriage of the two lovers. The delicious creation was a hit and the new cake was from then called Pan de Tonio.  

This year we are carrying assorted sizes and styles of panettone, including classic fruit, almond, and chocolate. All beautifully packaged, these artisan crafted cakes make a perfect quick and easy hostess gift. There are also great ways to incorporate this classic cake into your holiday traditions.  Simply sliced, served with butter and jam or give your breakfast a bit of holiday flavor with a heavenly baked French toast on Christmas morning.  

A simple panettone bread pudding is another perfect way to spice up your holiday festivities.

Ingredients:

  • Butter
  • 1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
  • 8 large eggs
  • 1 1/2 cups whipping cream
  • 2 1/2 cups whole milk
  • 1 1/4 cups sugar
Directions:
  • Preheat the oven to 350 degrees F.
  • Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in prepared dish.
  • In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
  • Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly.

Perfect served with a Grand Marnier whipped cream.

Panettone is available at all nine stores through the first of the year.

Don’t Call Me Fruitcake

In Italy, it seems that almost everything someone eats or drinks has a story, such as the village where it was first made or the craftsman who worked for years to get a recipe just right. And this special holiday cake is no exception. One legend traces the bread’s origins to a Milanese nobleman, who loved the daughter of a poor baker named Toni. The nobleman created the cake and then gave it to the baker, who presented the cake to the Duke of Milan, in hopes of securing the marriage of the two lovers. The delicious creation was a hit and the new cake was from then called Pan de Tonio.  

This year we are carrying assorted sizes and styles of panettone, including classic fruit, almond, and chocolate. All beautifully packaged, these artisan crafted cakes make a perfect quick and easy hostess gift. There are also great ways to incorporate this classic cake into your holiday traditions.  Simply sliced, served with butter and jam or give your breakfast a bit of holiday flavor with a heavenly baked French toast on Christmas morning.  

A simple panettone bread pudding is another perfect way to spice up your holiday festivities.

Ingredients:

  • Butter
  • 1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
  • 8 large eggs
  • 1 1/2 cups whipping cream
  • 2 1/2 cups whole milk
  • 1 1/4 cups sugar
Directions:
  • Preheat the oven to 350 degrees F.
  • Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in prepared dish.
  • In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
  • Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly.

Perfect served with a Grand Marnier whipped cream.

Panettone is available at all nine stores through the first of the year.