Unique, Serene, Welcoming, Eclectic, Your kitchen destination
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Unique, Serene, Welcoming, Eclectic, Your kitchen destination
Welcome to our home!
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ChicWrap is professional grade Parchment Paper, Plastic Wrap and Foil. Each roll comes in it’s own refillable dispenser that is made to sit right on your counter, as well as fitting in a drawer!
Each roll includes a starter-edge to initially insert through the slot in the dispenser. Four rubber feet are attached to the bottom of the box for stability. The box is reusable. And Yes, we carry the individual rolls for refills.
The Plastic Wrap is Professional Grade wrap that is BPA free and FDA approved. It is used by professional chefs around the world. It is stronger, has better stretch and provides unmatched cling for sealing in freshness. The dispenser comes with one 250 roll of plastic wrap.
The Foil is professional grade HTS (Heavier, Thicker, Stronger) aluminum foil. It is moisture-proof, grease-proof and odor-proof and is made to withstand high heat and extreme cold with unmatched strength and quality. Perfect for everything from grilling to freezer storage. The dispenser comes with one 25 foot roll of aluminum foil.
The Culinary Parchment Paper is non-stick and seals in nutrients and enhances food’s natural flavors while eliminating the need for synthetic cooking sprays. Culinary Parchment products are not only 100% biodegradable, but they are also FSC and Kosher certified. The dispenser includes a 41 foot roll of parchment paper.
So far, I have had the most experience with the Parchment Paper. I had run out of the brand I was using and wanted to give this one a try. I use parchment paper to line my cake pans, and cookie sheets and to layer in between items for freezing. This Parchment Paper handles well and freezes well. It does not get soft and soggy and does not stick to the food.
Another way I use Parchment Paper is to make little packages of cut up bananas to freeze for smoothies. I dice the bananas ahead of time, wrap them in the Parchment Paper and then I can put several little packages of bananas in one freezer bag, ready to pull out and use anytime.
ChicWrap makes a great gift for the baker, the person who likes to BBQ, for newlyweds, for housewarmings and many other occasions.
Take a look at our specials, just in time for Mother’s Day.
May is here and we have lots of things on sale, just in time for Mother’s Day.
Our Lekue Pasta Cookers, Bacon Cookers, Small & Large Deep Steamers, Small & Large Roaster/Steamers and Small & Large Regular Steamers are now 30% off.
The Lekue Spring Form Quiche Pans, Spring Form Cheese Cake Pans, Bread Makers, Jelly Roll Kits and Macaroon Kits are now 25% off.
These purchases come with Free Gifts while supplies last.
The Roaster/Steamer’s are also wonderful baking pans. The large size even fits in my toaster oven. I used the Roaster/Steamer to bake brownies and cornbread and they both turned out beautifully!
Don’t forget that Saturday May 6 is Lemonade Day! So keep an eye out for Lemonade Stands in your neighborhood and downtown on 3rd Street.
Our blog page has been updated!
We have some new products to share and some staff favorites as well.
Have you heard of VitaJuwel? VitaJuwel products are made to enhance water with the use of gem stones. “Everything in nature vibrates. Gems naturally act like a source of subtle vibrations. These vibrations inspire water, making it more lively and enjoyable.” They are beautiful as well.
We now carry Chic Wrap – World’s Best Plastic Wrap, Aluminum Foil and Parchment Paper for all your kitchen needs. These are professional grade products. They come in handy refillable dispensers that feature a Zipsafe Slide Cutter. And yes, we carry the refills too.
Our staff favorite for this blog is from Louise – I have many favorite products at Inner Oasis, but today’s pick is the Shrubbie. The Shrubbie is super absorbent Cotton on one side with a gentle Nylon scrubbing surface on the other side. This is my favorite scrubber for washing dishes and cleaning up spills. They are gentle enough to use on my flat surface stove and rugged enough to clean out my pots and pans. They also come in a rainbow of colors.
April’s Tip Of The Month – try using our citrus prayer to spray lemon or lime juice on your cut fruit to keep it from turning brown.
And remember our Spring Fling Specials are going on now through Sunday April 30th! Come on in and see what’s new.
Introducing USA Pan’s newest.. a nonstick Popover Pan
6-well Non-stick Popover Pan
The Popover Pan is the perfect non-stick baking pan for producing tall, light and fluffy popovers with an airy interior and crispy exterior. Featuring deep wells and innovative cup design, the popover pan promotes enhanced air circulation for quick rising and perfectly golden brown tops
Try this outstanding Popover recipe from USA Pan
Preheat over to 450 and make sure the rack is near the bottom of the oven (prefer one up from bottom) Whisk together eggs and milk, add salt sugar and flour and mis thoroughly. Small lumps are ok. Add butter and stir to combine. Divide the batter among the wells of your USA Popover Pan. Bake at 450 for 20 minute. Then, wihout opening the oven door, reduce the oven temp to 350 and bake an additional 10 to 15 min. If the popovers are browning too much on the top, place a rack at the top of the oven and place a cookie sheet on top to shieldtops. Once done, remove from oven and slit the tops with a shapr knife to release steam. Serve immediately.
from Guest Chef Lucas Knapp
Mix sourdough starter and butter. Add flour a little at a time and mix until dough is tiff. Cover and set aside 8 to 35 hours.
Preheat over to 35o. Add baking soda, salt and paprika to dough. Knead well to incorporate. Grease a cookie sheet. Using a rolling pin roll dough to 1/8 to 1/4 inch thick. The thinner the cracker the faster it will bake.
Sprinkle coarse grain salt over the rolled-out cracker dough. Use a pizza cutter to cut into squares or triangles. Bake 10 min. If crackers are still soft, continue to bake, checking every 5 to 10 minutes. Bake time is usually 15 to 30 minutes.
Recipe adapted from The Pocket Farmer.com by Chef Lucas Knapp
Create your own sourdough starter – from guest Chef Lucas Knapp
From Guest Chef Lucas Knapp
Mix thoroughly 1/2 C Flour and 1/2 C filtered Water. Cover with a cloth and leave in a warm place overnight. After 24 hours mix in 2 Tbs flour plus 2 Tbs filtered water every day. When starter is bubbly, it’s ready to use in baked goods. Refrigerate when not in use.
For advanced sourdough starter care (after the initial bacterial colonies are established – about a week), discard half (or use for baking) and replace with fresh water and flour to prevent the yeast from starving due to overpopulation.
Grandma’s melt-in-your-mouth cheese cake. Worth the effort!
Ingredients for Crust
12 whole graham cracker rectangles (6 ounces) 5 TBS butter Pat of butter to grease pan
Ingredients for Cheese Cake
2 pounds cream cheese 1 C Sugar 1 TBS cornstarch or 2 TBS all-purpose flour (optional) 1/8 tsp salt 1/2 C sour cream 2 tsp lemon juice (optional) 1 tsp vanilla extract 3 large eggs 1 large egg yolk
9 or 10 inch spring form pan Try the Lekue silicone spring form! A large roaster or baking dish for the water bath.
Remove the cream cheese from the frig and set on the counter to warm while you make the crust.
Heat oven to 350 degrees.. move the rack to the lowest position.
Rub the sides and bottom of the pan with a pat of butter. Wrap the pan in foil by placing two large pieces of foil on the counter in a cross. Set the spring from in the center; fold the edges of the foil up around the sides of the pan (for the water bath step).
Crush the graham crackers in a food processor (a bag and rolling pin will do) until you have fine crumbs ( 1 1/2 to 2 C). Melt 5 Tbs butter in the microwave and mix into the crumbs blending thoroughly. Add water by the TBS if needed to create a mixture that holds together. Transfer to spring from and press evenly in place with the bottom of a glass. Bake 8 to 10 minutes until crust is starting to brown on the edges. Set aside to cool on a rack.
Mix the warmed cream cheese, sugar, cornstarch and salt with a mixer at med-low speed until the mixture is creamy, Scrape down the sides of the bowl and beaters with a spatula.
Mix in the sour cream, lemon juice and vanilla beating a med-low speed until creamy. Scrape the sides of the bowl and beaters.
One at a time mix in the eggs and the yolk at med-low speed. Mixture will look crumbly at first but will blend as the eggs are mixed in. Scrape the bowl and beaters. Remove the beaters and stir the mixture by hand making sure that all ingredients are incorporated. Mixture will be thick, creamy and silky. Pour the batter over the cooled crust (must be cool enough to comfortably touch) and smooth evenly.
Bring 2 or 3 cups of water to a boil. Place the foil wrapped spring form into the roaster and pour boiling water around it until the water is just below the top edge of foil.
Bake at 350 degrees for 50 to 60 minutes. NOTE: 10 inch pans will bake in 50 to 55 minutes, 9 inch pans will bake in 55 to 60 minutes. The cheese is done when the outer two to three inches look slightly puffed and set, but the inner circle is still moist. There should be no cracks.
Run a knife around the edge of the cake: leave in the oven in the water bath for about an hour. Remove the cheese cake from the water bath and and place on a cooling rack. Again, run a knife around the edge of the pan (cake sticking to the edges will cause cracks). Cool completely, then place in the frig to chill.
Remove from frig about 30 min before serving; remove spring form. Top the cake just before serving:
Mixed Berry Sauce
2 Cup fresh or frozen mixed berries 1/3 C granulated sugar 1 TBS lemon juice (you may use up to 1/2 of a lemon) 1 TBS cornstarch
Combine the berries, sugar and lemon juice saucepan over med heat. Stir occasionally breaking down some of the larger berries with a spoon. Simmer until berries are slightly soft and juice begins to form. Add cornstarch and quickly stir. Turn up the heat stirring constantly until sauce reaches desired thickness. Will store in frig up to one week.
Options..crust may be made with any crushed cookie including gluten free gingersnaps, chocolate wafers, butter cookies. etc.
Left over cheese cake may be stored in the frig for several days.
Grandma’s Cheese Cake from James Goings, Jr.
Company coming for the holidays? Consider Charles Viancin’s 10 by 14 silicone lids. Shown in the Banana Leaf pattern. Also available in the Poppy pattern NOW 40% while supplies last.
Another favorite is the 13″ round lid – great for the salad bowl, stove top cooking or oven cooking (silicone takes temperatures up to 428 degrees!). Patterns: Poppy and Lily Pad. NOW 40% off
Practical, Safe, and charming.
Charles Viancin’s silicone lids seal on any smooth surface: glass, plastic, metal, wood and porcelain. Perfect for use in the refrigerator, microwave, stove top, or oven (up to 480 degrees). Sizes: 11″, 9″, 8″, 6″ and pairs of 4″ NOW 25% off. Buy the set and save $16.58