Thursday, September 25, 2014

How to make pumpkin pancakes

It's Pumpkin Season! From the book, "California Mission Recipes", written by Bess Anderson Cleveland, here is a historic California recipe for making pumpkin pancakes. The book refers to them as "Indian Pumpkin Cakes". Enjoy this easy to follow, fall season, tasty treat!

-2 cups pumpkin
-2 cups yellow corn me
-1/4 cup butter

1. Stew 2 cups of pumpkin. Put the stewed pumpkin in a pan. Mash and drain it, then place it over medium hear. Stir until it starts to get dry.

2. Gradually add 2 cups yellow corn meal to the pumpkin. Constantly stir. Add 1/4 cup of butter and mix thoroughly to form dough; a little more corn meal may be added if necessary.

3. Shape round flat pancakes and bake over a high heat on a well-buttered or oiled hot pan for 5 minutes on each side. 
(Other option is to lay the cakes on a shallow pan and bake then in a oven for 10 minutes)

4. Add a little butter and sugar on top of the hot cakes and serve. Serves about 8 people.

Work Cited:
   Cleveland, Bess Anderson. California Mission Recipes. Rutland, VT: C.E. Tuttle, 1965. Print.

Shrimp Tostada Recipe

Looking for a quick and easy but delicious recipe?

Do you like shrimp? Do you like avocado? Do you like grapefruit? 
Shrimp avocado grapefruit tostada is easy to make. The variety of colors of the ingredients brings out a classy appetizer to impress your friends and guests. It’s such a simple recipe that you can even put your own spin on it and it will still taste amazing!

Extra Virgin Olive Oil
Fresh mint
Lime (or Lime Juice)
Feta cheese

1. Slice avocado into 5 pieces
2. Slice Grapefruit. Cut the top and the bottom part of the grapefruit first, then make it flat and cut all sides.
3. Slice lime. Slice and dice mint.
4. Sautee shrimp in oil, with salt & pepper in a hot pan for about 1 minute on each side.
5. On a tostada add few slices of avocado and grapefruit. Add lime juice, chopped mint, a little extra virgin olive oil, and grilled shrimp on top. Enjoy this delicious meal!

 We hope you are able to enjoy this quick dish. If you tried it out or have any questions please leave a comment below. 

Looking for one knife to slice all the ingredients you just used and more? Check out the sharpest knives in the world.

Hangover Cure, a real hangover remedy

Having a hangover? Here's a quick and easy cure! This is a recipe from the book, "From Fingers to Finger Bowls; a Sprightly History of California Cooking" by Helen Walker Linsenmeyer.


- 2 tablespoons of Flour
- 1 quart of milk
- salt
- 1.5 ounces of brandy
- nutmeg


1. Put 2 tablespoons of flour into a frying pan and cook until it is golden brown.

2. Add a quart of milk and stir thoroughly. Cook for a few minutes and add a little salt.

3. Put in about 1.5 ounces (a jigger) of brandy and let it cool down.

4. Add a little nutmeg seasoning, use a spoon to eat, and feel better! :)

What are some other hangover cures that you have tried or heard about? We would like to know! Please leave those hangover tips in the comments below.  

Work Cited:
Linsenmeyer, Helen Walker. From Fingers to Finger Bowls; a Sprightly History of California Cooking. San Diego, CA: Union-Tribune Pub., 1972. Print.

Tuesday, September 23, 2014

Bread Scoring Benefits, using the Alfi Bread Scorer

Alfi Bread Scoring Tools

When baking bread, the benefits of using a bread scorer are simple but let’s first explain what a bread score is and why it is used. A bread score is a slit in the bread that releases steam from the dough. Artisan bakers make slashes in the dough so the bread rises evenly and properly in the oven. When the steam is released during the baking process the bread comes out looking great, and has the finest texture and taste.

You need the right tool that can score perfectly every time so you don’t waste time, dough and money. If you make a slit that’s too deep, then the bread will lose its shape. If you make a slit that’s too shallow, you will get bulges and blisters in the bread because steam was not released properly.

Alfi Bread Scoring Tools
With the Alfi Bread Scorer you get the quality artisan type bread at home with a very efficient tool. In a traditional lame only the blade comes in contact with the dough, but with the Alfi Bread Scorer the handle will guide you and you get the perfect score without any training. It is a good size baking tool, easy to use and the actual blade is the correct size. Your scores in the dough will not be too deep nor too shallow. This baker’s tool is ergonomically designed to produce the perfect score, every time.  

If you have tried our bread scorer or having problems scoring bread, then please feel free to leave a comment below and tell us about your experience. 

You can also buy this tool here:

Wednesday, September 17, 2014

How To Make Bruschetta - Simple Bruschetta Recipe

How To Make Bruschetta

How to Make Bruschetta, Bruschetta Recipe

Do you need a simple bruschetta recipe that’s refreshing, delicious and easy to make? Our easy to follow 4 step recipe can help you make this tasty dish in no time. Bruschetta is an Italian antipasto which means before the main course. This a great dish for appetizers, barbecues, casual lunches and even elegant dinners. Before you start you need a sharp knife, a bowl, and a spoon for mixing ingredients.

Fresh basil
Extra virgin olive oil
Balsamic vinegar
Ciabatta bread
Cracked Pepper

  1. Slice bread into ¼ of an inch thick slices and toast the bread in the oven for a few minutes at 350 degrees Fahrenheit.
  2. Next you will dice some tomatoes. Thinly slice the garlic and basil. Place tomatoes, garlic and basil into a bowl.
  3. Add into the bowl extra virgin olive oil, dashes of balsamic vinegar, a little salt and some fresh cracked pepper. (adjust seasoning to your liking)
  4.  Mix ingredients, serve ingredients on toast and enjoy!

Depending on your serving size the amount of ingredients will vary. 

For the ideal knife that will cut bread, tomatoes, and garlic into perfect slices we recommend our very sharp, long lasting, made in USA Alfi knife

If you get a chance to try this out, please let us know how it turned out by leaving a comment below. Or if you have your own special bruschetta recipe we would like to hear about it!

Tuesday, June 24, 2014

5 Must-Have Baking Products

must have baking products
Having the best tools is important if you want to bake beautiful bread of pastries. We have compiled a list of excellent tools that are useful for both master bakers and home baking beginners.

  1. Alfi Bread Scorer: The patented ALFI® Bread Scorer is an outstanding baker’s tool that effortlessly and consistently ensures the proper rising of dough in the oven. Unlike its predecessor (an inconsistent and relatively pricey tool called a “lame”), the Alfi bread scorer requires minimal training, guesswork or learning-curve, and eliminates costly, time-consuming errors. The Alfi bread scorer is NSF approved and used in artisan bakeries and large bakery chains all over the world for optimal baking efficiency. It is the most effective, economical and effortless scoring solution for baking. The Scorer is ergonomically designed with a drag-free blade that minimizes dragging or pulling. If you want to get the perfect score every time, the Alfi bread scorer is the tool for you.
  2. Demarle Silpat® Non-Stick Baking Mat (Half-Size): Stop burning the bottom of your bread and cookies – try a Demarle Silpat® baking mat. This incredible, non-stick baking-mat can be found in the best kitchens in the world. The mat is used by both bakers and chefs alike. The durable Silpat® baking mat can be reused thousands of times. Use this baking mat and make the best cookies ever.
  3. Long Lasting Pastry Bag by MartellatoA pastry bag is one of the most versatile tools known to bakers. This high quality pastry bag is a must-have for every serious home baker. Martellato’s innovative, reusable, and resistant pastry bag gives this product outstanding flexibility and softness that is second to none. This superflex pastry bag has a smooth internal surface that results in easy emission of creams, mousse, or even culinary uses (such as creamy whipped potatoes). Martellato also offers an external rough surface that allows the baker to get a better grip on the bag. This product is high quality and guarantees the highest hygienic safety. Try out Martellato long-lasting pastry bags today and see why everyone is raving about them!
  4. Demarle Siltray® (Baguette Tray): These flexible Baguette Trays are especially effective for proofing and baking frozen dough. Their particular structure prevents the dough from sticking into the fibers during defrosting and proofing. Their flutes keep their shape over time, allowing for perfectly rounded baguettes. The Siltray® is coated with multiple layers of high quality red and black silicone. This ensures that the baguette tray lasts longer and creates better results.
  5. Demarle Flexipan 4 oz Muffin Tray, 24 Molds: Who doesn’t love muffins? This Demarle Flexipan muffin tray has an elegant shape that produces an impeccably uniform muffin. Please even the pickiest muffin-critics out there with this perfect muffin pan. These molds are made with the highest quality and produce the best muffins. With 24 muffin molds, you will be able to make plenty of friends with your exquisite muffin-making abilities

Tuesday, January 7, 2014

Roasted Butternut Squash and Caramelized Onion Ravioli with sage brown-butter (from scratch)


Pasta Dough:
4 Cups AP Flour
4 ea. Large Eggs + 1 extra egg yolk
½ Tsp. Extra Virgin Olive Oil
½ Tsp. Water (if needed)

2 tbsp. extra virgin olive oil
2 tbsp. vegetable oil
1 ea. Butternut squash, halved and seeded
2 ea. yellow onions, small dice
2 oz. amaretto cookie crumbs, fine
½ cup Parmigiano reggiano, finely grated
4 sprigs, fresh rosemary
Kosher Salt and freshly ground black pepper, to Taste

Sage Brown-Butter Sauce
1 stick unsalted butter, cubed
3 oz. Fresh sage leaves
¼ finely grated Parmigiano reggiano
Kosher Salt, to Taste

Egg Wash:
2 eggs, beaten


Butternut Squash and Caramelized Onion Filling:

1.    Brush insides of butternut squash halves with 2 tbsp. extra virgin olive oil.
2.   Season the insides of butternut squash halves liberally with kosher salt and sparingly with freshly ground black pepper. Place a sprig of rosemary on each butternut squash half.
3.   Place all halves on an oven sheet tray, flesh side up, and roast in a 375 Degree oven for 35-45 min, or until tender. Allow squash to cool and scoop out flesh.
4.   While squash is roasting, heat canola oil in a hot pan. add diced onions into the hot pan. Season with salt, and cook the onions until they are dark brown and caramelized.
5.   In a large bowl, combine scooped butternut squash, grated Parmigiano reggiano, caramelized onions, and amaretto cookie crumbs. Season with salt and pepper, to taste. Mix well.

Pasta Dough:

1.    Place Eggs, flour, and extra virgin olive oil into an electric mixing bowl and turn on low speed for 1 minute.
2.   Increase to medium speed and add water, if necessary, in order to allow flour and eggs to combine and form pasta dough. Continue to mix dough for an additional 4 min until pasta dough becomes somewhat elastic.
3.   Round the dough with your hands and cover with plastic wrap. Allow to rest for 35 min. at room temperature.

Sage Brown-Butter Sauce:

1.    Add butter and sage to a small sauce pan.
2.   Turn heat to medium-low and allow butter to cook until lightly brown specks form at the bottom of the pan and the butter develops a strong nutty aroma.
3.   Immediately take off the heat as to prevent butter from burning. Discard sage.


1.    On a floured surface, roll the pasta dough out as thinly as possible (preferably with a pasta rolling machine).
2.   Cut the pasta sheet into two equal-sized pieces and brush one of the pieces fully with egg-wash.
3.   Using a tablespoon, scoop out equal amounts of filling onto the pasta sheet that has been brushed with egg-wash. Space filling-mounds roughly 2 inches apart from each other and fully cover this sheet with the second pasta sheet.
4.   Use your fingers to press the second pasta sheet over the egg-washed one to release any air bubble around the filling and to seal the sheets together.
5.   Cut into ravioli using a ravioli cutter and transfer to a floured sheet tray.
6.   Cook Ravioli’s in salted boiling water for about 4 minutes, and with a slotted spoon transfer them to the pan with the brown butter sauce on med-low heat just to reheat the sauce.
7.    Serve with flaky slices of Parmigiano reggiano and enjoy!

Tools for Recipe:
Alfi Sveico Cheese Slicer  (for garnishing with cheese)

All-Clad 3 Quart Colander (to drain ravioli)