Own Your Own Time Machine!

Nothing Less Than Magical...

Wild Morel Risotto: 7 minutes

Cheesecake: 12 minutes

Black Bean Soup: 20 minutes

Venison Chili: 20 minutes

"Green" Cooking at it's Finest

Free in-Store Demonstrations

Saturday, October 9th

Featuring Fagor Pressure Cooker and Induction Cooktop

Pressure Cooking Class

Tuesday, October 12th

6:30 pm

Cost $25 Sign up Today!

634-4730

Easy as Pie... my pastry brush!

Pastry: Magical, mysterious, tempermental, and oh so necessary for making pies! My first attempts resulted in doughs that were so delicate, so studied, so put together that they melted away to nothingness when baked - subsequently resulting in 15 years of pie baking fear. I was a long way from creating that flaky-kissed-by-an-angel experience.

Then Lee Baily came to the rescue. He has a bombproof pastry dough in his cook book "Cooking for Friends" that has been my go-to for many dishes over the last several years.

With an adjustment to the amount of sugar, the addition of nuts, the mixing of whole wheat flour, blending in of spices, this basic pie crust has been used for tarts, pies, quiches, smoked salmon savory pasties - really for whatever your pastry crust needs could be.

Basic Pastry Dough

Ingredients:

1 cup flour (i'm a big fan of using 1/2+ whole wheat - I like the rustic texture and nuttiness)

1 stick frozen butter

1-2 TBL Sugar

pinch of salt

1-3 TBL ice water

Method: Put your dry ingredients (flour, salt, sugar, nuts, spices) in a food processor with the plastic dough blade , then add your frozen butter (cut into pieces) and pulse. The goal here is to get the mixture to resemble course cornmeal in texture and appearance. Don't over work. When the mixture is corn meal-like in texture you are ready to pull the dough together. turn your processor on, and add ice water a table spoon at a time until it all comes together forming a ball in in your processor. Wrap your new ball of pie crust in plastic and put it in the fridge to let the butter chill. Each ball will be enough for one crust+ a little extra.

It is that easy and quick. Pro tips: 1) Keep your butter frozen 2) use the plastic dough blade 3) let your pastry chill back up before rolling it out.

Easy as pie.

Bella Kitchen Saves Brunch - America breathes a sigh of relief!

"We aren't sure how or when it happened, but, well, the waffle iron stopped working."

A seemingly innocent weekend morning should have started like so many others with the family waking up to a leisurely brunch where Dad makes waffles, Mom reads the paper over a cup of freshly brewed French Press coffee and the kids don't come to breakfast until their rooms are tidy and the laundry put away.

But NO. As this reporter understands the story, all was poised for the perfect weekend morning when all of America's best intentions went awry with the failure of the waffle iron. Scrittchhhhh!

Bella to the Rescue: Due to the recent addition of Waring Pro and Cuisinart small appliance, proprieters Lisa and John were on the scene to witness the saving of Brunch first hand.

"Brunch is near and dear to both of our hearts." John states. " We have enjoyed some of our most treasured dining experiences and lived through some of the most challenging of hells while either going out to brunch or serving them. So, to be on hand to witness the miracle of our local family (anonymity requested) walk into the shop and say 'That's the one (waring pro wmk 300A waffle maker) dear! I knew that they would have it - Brunch is saved!' well, it really made our day."

Thanks Bella! Thanks McCall! Thanks America! Until next time: Love, chaos, and dinner!

Pee-your-pants-funny

Mikwright Greeting Cards

Funny? We think so.

Plugged In!

How is Bella Kitchen like Bob Dylan?

Well, we're super cool, for one thing, but more interesting..

Bella is going from Acoustic to Electric!

We have partnered with Cuisinart to bring you the best in counter appliances.

Food Processors, Blenders, Waffle Makers, Toasters, Coffee Makers, Juicing Machines - Even a Meat Grinder!

Each has earned accolades for performance and customer satisfaction.

GET PLUGGED IN & ROCK THE KITCHEN

40% - 50% off! Spring Cleaning that's fun!

Here comes a new season (yes Virginia, there really is a spring) and in the tradition of Spring Cleaning the world over, Bella Kitchen is tidying up our shelves by selling some of the old to make room for the new and has some really great pans that are discontinued and need to find new homes.

-from Lisa: "I don't want it to sound like a used car sale - ALL PANS MUST GO, BUY NOW AND SAVE, SAVE, SAVE! YOU WILL BE AMAZED!" So, instead of the car salesman pitch, the deal is that we have a few odds and ends from a line that we will be replacing and are offering our Kitchen Aid at really good prices. 40% off. Really good prices.

Open stock on Super Special:

Two 5 ply Kitchen Aid 10" saute. This is their Gourmet Excellence top-of-the-line and has been discontinued. Truly a delightful saute pan, even heating, good weight, easy clean-up. Regularly $92 now 40% off!

Two 5 ply 5qt. big ol' covered saute - perfect for coq au vin, stews, veal marsala as well as dishes that start on the cook-top and finish in the oven. These are also from their top-of-the-line Gourmet Excellence collection and have been discontinued. Regularly $210 now 40% off!

Two Circulon non-stick 6qt Infinite Circulon covered chef's pan from the marketing office at Circulon: "The sides of a chef's pan are gently sloped, just enough to round the edges of the pan. Getting rid of the sharp corners makes stirring or whisking more efficient. " Regularly $92, now 50% off!

Sets for sale:

-Kitchen Aid 10 pc. Stainless Gourmet Essentials set - Cooks Magazine "Best Buy" $200

-Kitchen Aid 10 pc. non-stick Red $150

Bella invites you to come in and visit - take a look at the pans, lift them, spin them, smack your hubby upside the head with them - see if they are the pans for you. Happy Spring!

Give a person a chocolate fish and they delight for a day...

But teach a person to make their own chocolates and they get invited to all kinds of parties!

The inspiration for this truffle recipe comes from a candy making book given to me by Bill Eggleston, from all of us: thanks Bill!

Equipment needed:

• A double boiler
• Mixing bowl
• Mixer
• spatula
• cookie sheet
• plastic wrap
• a plate
• a bowl

Ingredients:

• 1 bag of Gold (12oz) Guittard semi sweet chocolate chips
• 1 bag of Silver (12oz) Guittard milk chocolate chips
• 1/2 cup whipping cream (one of those 1/2 pints is perfect)
• 1 tsp Cinnamon
• 1/16 of a teaspoon cayenne pepper
• 1 tsp vanilla
• 1-2 TBL Kosher salt
• Cocao powder

Method:

Scald the cream, set aside and let cool. (non-sticks are great for this step)

Melt both bags of chocolate chips in the double boiler until silky smooth.

Combine the scalded and cooled cream, the silky hot melted chocolate, vanilla, cinnamon, and cayenne into a mixing bowl and mix for minimum 2 minutes until shiny and smooth. The chocolate will darken and absolutely glisten after two minutes of the mixer. If the chocolate looks all lumpy and has not come together, add a bit of milk or cream to it. It should smooth right out.

Pour the chocolate out onto a plastic lined cookie sheet or 1/2 sheet pan, and sprinkle liberally with the kosher salt and allow to cool until firm to the touch. A while. Perfect time to lick the beaters.

Set up your truffle station:

One bowl with cocao powder in the bottom, a smacker plate, and then the storage vessel.

When the chocolate has set up, cut them into bite size squares, roll them in your palms, until roughly round, then place about 8 truffles (depending on size of bowl in the cocao and swirl them around until covered with cocao powder. Next I drop them (with a touch of force) or smack them against the plate to knock off the extra chocolate. Then into the chocolate jar goes the finished product. Once you run through the production part of rolling truffles, you will get a good understanding of just what the perfect feel is for rolling. Too soft and they smear out on your hand, too cold and the chocolate all melts on your palms while you are rolling - definitely messy; tasty fun.

Pro tips: The 2 minute thing is very important. I have tried to trim the time and the result was an inferior truffle - not as light and silky. And that's just not right. You can add booze to the chocolates at the same time as the vanilla - Grand Marnier, or Tuaca, or Kahlua. You can get creative and toast some almonds and form the chocolate around them, or temper some semi-sweet chocolate and dip your truffles into a melted chocolate for that chocolate shell. Adjust the amount of cayenne to your liking. I love that little bit of heat on the end. VERY important: make sure that your cinammon and cayenne go into the chocolates - not as a last step onto the truffle. Imagine if you will the effects of inhaling a little cinnamon & cayenne as you take your first bite. Kevin and Lisa, please accept my gratitude for your assistance during the research and development stage.

Make chocolate truffles, share chocolate truffles, love chocolate truffles.

SECOND STORY CONSIGNMENT

Rules of the Game

WHAT WE ACCEPT

Small furniture items i.e. occasional chairs, benches, desks, bookcases, end tables, small cabinets and the like in excellent condition. Home decor & Accessories: Lamps, Mirrors, Frames, Vases, Clocks, Rugs, etc. Designer (and faux) designer), name brand purses.

We do not consign items that need to be refinished or repaired, and they must be complete with necessary parts for assembly.

Upholstered furniture should look like new. (It must be clean, no fading, no stains, free of odors and pet hair, not worn / torn.)

Furniture should be of sturdy construction with solid wood (no particle board or wood by-products will be accepted).

WHAT WE OFFER

We offer a 60/40* consignment split; that is, for each item sold, 40% of sale goes to the consignment shop and 60% to the consignor. We have a 60-day consignment period where items can potentially be marked down up to 50% after 30 days.

WHEN WE ACCEPT CONSIGNMENT

Small to medium-sized furniture pieces can be brought in during regular business hours. For consideration of larger pieces, drop off a photo or email a digital photo to: lisa@bellakitchen.com Any information you can provide about the piece(s) i.e. Manufacturer, date of purchase, original purchase price, where it was purchased, etc. is very helpful.

If we feel your furniture piece is suitable for consignment, we will contact you so you can make arrangements to bring the piece in. Piece must be brought in at an agreed-upon date, as space may not be available at a later time.

PRICING

We will price you furniture items at a fair market value, while also offering value to our customers. It is our policy not to compromise the consigned price by accepting offers or bargaining. Furniture will be sold on a cash and carry basis; we do not currently offer pick-ups and/or delivery.

We accept payment with Visa and MasterCard in addition to cash and checks.

Located at Hotel McCall Courtyard

208.634.4730

SECOND STORY CONSIGNMENT

SECOND STORY CONSIGNMENT

Unique, Fun, Funky, Pretty and Pretty Darn Affordable Small Furniture and Accessories.

WE PAID CONSIGNORS $2000 IN DECEMBER! NEED A LITTLE EXTRA CASH

Accepting small furniture, desks, dinette sets, chests, bences, occasional chairs, pillows, mirrors & lamps.

RECYCLING HAS NEVER BEEN MORE FUN!!

Consignors receive 60% of the selling price.

Top Five Gadgets of the Year

2009 was a year that trends definately took a turn toward the home kitchen. Fewer dinners out made us feel more responsible about our health and our wallets. Eating IN is the new Eating OUT. The Food Network helped us out by showing us the way back into our own kitchens. Bella Kitchen helped by having the MUST HAVE tools in the kitchen. These were and continue to be our favorites:

#5 - Joyce Chen red handled scissors - These little scissors are used in my kitchen, bath and at work. I grab them constantly; to open plastic bags, to get into the crazy overpackaged clamshell products, to cut the shells of crab, etc. Love them.
#4 - Microplane zester grater and rotary grater - revolutionary
#3 - Silicone tipped tongs - my second set of hands in the kitchen. Great for so many cooking tasks, safe for non-stick pans and heat resistant to 500 degrees.
#2 - Lemon squeezer - our almost favorite tool of the year. Makes juicing lemon and limes effortless. There is no juice left behind.
AND... DRUMROLL...THE NUMBER ONE TOOL/GADGET OF THE YEAR
#1 - Poach pods - The best thing since eggs benedict. Perfectly poached eggs. Easy as Pie.