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For an avid cook like me who constantly has people over at their home for meals and drinks, the kitchen is like my place of worship. With so much cooking going on here on a daily basis, naturally investing on a proper cookware set became a significant decision to make. Since I cook a variety of cuisines ranging from Italian to Indian and Chinese, I decided to splurge on an expensive cookware set. After a fair amount of research and reading some of the best cookware set review of 2016, I stumbled upon this beautiful, ergonomic set called the Calphalon Classic 10-Pc Stainless Steel Cookware Set.

What fascinated me most about this set were the number of utensils that were part of this set. All the utensils in this set are so useful, with glass lids, strainers and even measurement marks, making cooking so much more delightful and versatile.With their sleek silver stainless steel exterior, Calphalon Classic stainless steel set are not only easy on the eyes, but are sturdy and durable. The stainless steel makes cleaning a hassle free process as this product can be washed with a detergent and is even dishwasher friendly! This was such a relief for me as cleaning up so many dishes,especially if you have cooked oily dishes, can be harrowing and time consuming.

Also, since it is stainless steel, the worries of the utensils getting scratched or peeling off do not pose a problem making cooking healthier and convenient. Usually most utensils have a common problem of the handle or lid heating up which I have encountered innumerable times and the burn marks on my fingers are a living proof of such a case! Well, this cookware has a “stay cool” feature which doesn’t allow the lids and handles to heat! Too good to be true right?From deglazing, searing,broiling to simmering, I have used the utensils for every possible method of cooking without it giving me the slightest trouble. I was happy to know that I could use these utensils not only my gas stove but also on my induction cooker !

This product even comes with a 10 year warranty. Also, the set is so reasonably priced with such quality and practical features, I am glad I made such a sensible decision to buy the Calphalon Classic 10-Pc Stainless Steel Cookware Set. I would highly recommend this to anyone looking to indulge in a cookware set and this according to me is one of the best cookware sets ever made!

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clever-koi

The Clever Koi has opened it second restaurant, in Gilbert’s Heritage Marketplace.

The restaurant, at 384 N. Gilbert Road, was welcomed by the Gilbert Chamber of Commerce at a ribbon-cutting ceremony recently.

“It’s a great addition to downtown Gilbert,” said Gilbert Mayor Jenn Daniels. “It’s another fabulous option for residents and visitors to enjoy the Gilbert spirit and partake in all that Gilbert has to offer.”

This is the restaurant’s second location after co-owners Joshua James, Nick Campisano and Jared Porter introduced the Clever Koi to Central Phoenix three years ago.

Porter is the executive chef and described the opening of a second location as a humbling experience that he and his team feel ready to handle.

“We are anxious but we are more prepared than we were at Central; in a sense that we have a model for something that is working very well,” Porter said. “Now we just have to implement what we are doing.”

He added that he wants his restaurant to be an environment that is welcoming to his customers. He also wants his staff to continue to take pride in what they do in order to give their customers the best experience possible.

“We are not a fine-dining restaurant, but we offer fine-dining quality and that’s the biggest aspect for us. Being able to provide that service and having our staff be casual and interactive with our customers is key,” Porter said.

Porter said the decision to open Clever Koi’s second location in Gilbert was an easy one.

Many of their regular customers live in the East Valley. The owners felt Gilbert’s growing consumer market was an ideal choice for their business.

“We have a great momentum at Central and everything is coming together that it just felt right to open up another,” Porter said. “Rather than moving to another market, it was always better for us to stay local. An opportunity opened up in the Gilbert market, and it just made sense.”

Porter believes the Gilbert location is the first in a larger expansion.

“Having this could be the start to truly seeing the full potential of our company and our brand. It’s very humbling,” he said.

Porter added that what makes the Clever Koi unique to Gilbert is the cuisine it offers. The one thing that he wants his restaurant to always be is different and innovative.

“We want you to fee like a million bucks not spend a million bucks,” Porter said. “We personally treat our restaurant high-end but we don’t want that to be something that’s off putting, we want it to be attractive and let our customers feel pampered.”

The Asian-inspired dishes come from a variety of cultures like Korea, Japan and China but are to not be mistaken as Asian fusion, according to Porter.

“We are going to make it the greatest restaurant we can make it,” Porter said.

News from Eastvalleytribune

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Chinese Braised Pork Belly

Posted by February 21, 2016

braised-pork

Two types of soy sauce and a touch of sugar give this dish—beloved throughout China—its signature glossiness and a deep red-brown tint. Serve the tender pork belly morsels and boiled eggs with a light vegetable, like bok choy.

You need:

6 eggs
1 spring onion, white part only
3⁄4 oz. ginger (about a 2-inch piece)
1 3⁄4 lb. pork belly, skin on if desired
1 tbsp. canola or vegetable oil
1 star anise
1 cinnamon stick
3 tbsp. Shoaling wine
3 cups hot water or stock
2 tbsp. light soy sauce
1 tbsp. plus 1 tsp. dark soy sauce
3 tbsp. superfine sugar or 1 1⁄2 oz. rock sugar
Cooked white rice, for serving

In a small saucepan, add the eggs and enough water to cover by 1 inch; bring to a rapid boil and let cook 2 minutes. Remove and let the eggs rest in the water for 10 minutes. Let cool, then shell. In each egg, make 6–8 shallow slashes lengthwise to allow the flavors of the stew to enter.

Smack the spring onion and ginger gently with the flat side of a cleaver or a rolling pin to loosen their fibers.

In a medium saucepan, add the pork and enough water to cover; bring to boil, then let boil 5 minutes. Drain and rinse the pork with cold water. When cool enough to handle, cut into 1-inch cubes.

Heat the oil in a seasoned wok over high heat. Add the ginger, onion, star anise, and cinnamon and stir-fry briefly until aromatic (about 2 minutes). Add the pork and cook until the meat is faintly golden and some of the fat is rendering, 1–2 minutes. Splash the Shaoxing wine around the edges of the pan. Add the eggs, water or stock, light soy sauce, 2 teaspoons dark soy sauce, and the sugar. Bring to a boil, then reduce to a simmer; cover and let cook 45 minutes, stirring occasionally.

Pour into a bowl, let cool, then chill until the fat congeals (a few hours or overnight). Remove and skim away any fat that has settled on the surface. Pour the meat and liquid back into a wok, then boil, stirring constantly, to reduce the sauce by half, 10–15 minutes. Discard the ginger, spring onion, and whole spices. Stir in the remaining 2 teaspoons dark soy sauce.

Shortly before serving, bring back to a boil over high heat and reduce the sauce to about 1 inch of dark, sleek gravy. Transfer to a rimmed serving dish. Serve with rice.

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