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It’s The Ergo Chef #BlackFriday-#CyberMonday Sale & Holiday Gift Guide!

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Hello everyone and welcome to a special edition of the Chop Talk Blog!. We’ve got a special event announcement first and a Food Tricks & Kitchen Tips on how to to help you make the Perfect Holiday Turkey, along with a recipe for Traditional Rustic Cranberry Sauce! But, the BIG DEAL is we’ve cooked up HUGE savings and discounts for you, our chefs, cooks and foodies, with our #BlackFriday-#CyberMonday Sale Holiday Gift Guide! Lots of products, Lots of savings! Only at Ergo Chef!


METROCOOKING DC – SHOP SIP SAMPLE!
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Ergo Chef will be demoing at the Metropolitan Cooking and Entertaining Show in DC – Dec. 9th & 10th – info here: https://www.metrocookingdc.com/ Join us for the 12th annual MetroCooking DC Show! The ultimate food lover’s weekend returns to the Washington Convention Center December 9-10, 2017. Whether you’re an aspiring home cook or expert entertainer, the two-day culinary extravaganza provides a one-of-a-kind experience for all food and entertaining enthusiasts.

Enjoy cooking demos and book signings with top Celebrity Chefs. Sample from over 50 local restaurants in the Grand Tasting Pavilion. Wash down your fare with a local brew from the Beer, Wine and Spirits Garden. Learn new techniques and tips in the Taste Talk Workshops. Sharpen your skills in the pop-up cooking school. Meet your favorite James Beard award-winning chef and see them whip up delicious dishes live on the James Beard Stage.


Food Tricks & Kitchen Tips

“Making The Perfect Holiday Turkey” by Louis S. Luzzo, Sr

Roasting a turkey during the Holidays can either make or break a successful meal. Like many at home cooks, we have a few horror stories of the days before I became the self proclaimed, “Gourmet Guy.” I have also heard stories from others, both friends and family, about such things as leaving the plastic ‘chitlins’ bag’ in the bird, raw and underdone turkeys, to piles of charcoal on a plate. In this installment, I am going to give you some fool proof rules-of-thumb and methods to insure that your Thanksgiving meal comes off as a complete success that will wow your guests. From the Menu Planning, to Proper Seasoning , to how to pick the right turkey, we’ll take a look at all the basics.

How big of a turkey should I roast? 
Most importantly, we need to count the amount of guests we will be serving. A good rule of thumb to go by would be:

  • One (1) pound of raw turkey per person which includes a moderate amount for leftovers.
  • 1 1/2 pounds per person, if you have hearty eaters or want ample leftovers.
  • 3/4 pound of whole turkey per person for no leftovers.

To properly thaw the turkey (if frozen), I recommend leaving it in a refrigerator for 4-5 days to slow thaw under a cool temperature. If you are pressed for time, you may place it in a sink or a container in the sink and run cold water over it for a few hours. Once the bird is thawed, you are ready to prepare it for cooking.

Brining (optional)
Not every home cook will go the extra mile at home, but I’ve found that brining your turkey can incorporate a great level of flavor and make your turkey extremely moist. I typically brine most poultry and pork before cooking, and have made several different types of flavored brines. A brine by definition is; a strong solution of water and salt used for pickling or preserving foods. A sweetener such as sugar or molasses is sometimes added. I really enjoy molasses and brown sugar and balance it out with some savory herbs, bay leaves, peppercorns and garlic. Depending on the size of the bird, you can brine a turkey for a few hours, or even let it go overnight. But, it is very important to remember that the brining solution is high in salt and you must adjust and lessen the amount of salt you use in your seasoning when you prepare your turkey for roasting.

Seasoning & Prepping the Bird
The next step can be a lot of fun, as you get to be very creative with seasoning and preparing your turkey. Seasonings offer a great deal of flavor and can be as simple as salt and black pepper, or as elaborate as Cajun spice or a rub consisting of garlic, chilies and dried herbs. Be sure to rub the entire cavity with your seasoning blend of choice, and always lubricate the outside of the skin with oil or butter so the seasonings will adhere and cook into the bird.

*Tip For Crispier Skin
Crisp skin and a moist center is what we all desire when roasting the perfect turkey and I have learned a little trick to enhance the outer skin. Carefully lift the skin up around the bird and slide a few pats of softened butter underneath. Generously rub the outer skin with butter and your seasonings, and let them sink in for about an hour before roasting. Many family recipes include stuffing the bird with all kinds of aromatics or even a traditional bread stuffing. It is totally up to you to decide which way you want to go, but stuffing a turkey’s cavity can really enhance the flavor of the meat.

Stuffing
There are two schools of thought when it comes to stuffing; In the Bird (stuffing) and & Out of the Bird (dressing). In my house we make both, or sometimes do a cornbread Oyster dressing (recipe below) as well. In some households, the turkey is stuffed with other birds; a boned chicken is stuffed into a boned duck, which is then stuffed into the turkey. Called a Tur-duck-en, this is actually not a new concept. In ancient Rome, as well as in medieval times, cooks stuffed animals with other animals. A 13th century Andalusian cookbook includes a recipe for a ram stuffed with small birds. A similar recipe for a camel stuffed with sheep stuffed with bustards stuffed with carp stuffed with eggs is also mentioned in T.C. Boyle’s book Water Music. British celebrity chef Hugh Fearnley-Whittingstall makes an incredible ten-bird roast, calling it “one of the most spectacular and delicious roasts you can lay before your loved ones.” A large turkey is stuffed with a goose, duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon and woodcock. The roast feeds around 30 people and also includes stuffing made from two pounds of sausage meat and half a pound of streaky bacon along with sage, port and red wine. Wow, now that truly is a mouthful!

Turkey stuffing usually consists of bread crumbs or cubes, dried bread, with onion, celery, salt, pepper, and other spices and herbs such as sage, or a mixture like poultry seasoning. In some cases, sausage or oysters are added as well. The term stuffing usually applies to the mixture when it is placed into the bird, while dressing is usually used when cooked outside. If you want to add a little sweetness to the turkey, stuff the cavity with some apples and raisins. If you are looking for something more savory and herbaceous, try adding rosemary and thyme with a little garlic and onion. For our purposes here, and since I am the Gourmet Guy, we’ll just stick to a traditional Oyster Stuffing.

Recipe 
Makes 14 cups
Ingredients
1 3/4 cups chicken stock
1/4 cup salted butter
5 cups crumbled cornbread
1 pound bulk pork sausage, rendered and drained of fat (optional)
Turkey giblets, cooked and chopped (optional)
1 1/2 cups chopped onion
3 stalks celery, diced (if you do not like cooked celery, as I do not, you can substitute a teaspoon of celery salt, but adjust your salt amount accordingly)
2 eggs
1 pint shucked oysters, drained, or more if desired (reserve the oyster liquor, should be about a 1/4 of a cup)
1 teaspoon poultry seasoning
1/4 cup chopped fresh parsley
1 teaspoon salt
1 teaspoon dried sage
1 teaspoon paprika
Ground black pepper to taste

Method  
In a skillet, saute the celery & onions in butter until translucent.Remove. In the same pan, saute the sausage until just about done, but don’t overcook. Drain. 

In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, cooked giblets, cooked sausage, oysters, parsley, salt, pepper, paprika, dried sage. Mix well.
Beat the 2 eggs. Add the eggs and chicken stock and oyster liquor to the stuffing mixture and thoroughly incorporate. 
In the bird: 
Stuff the bird’s cavity. Remove stuffing promptly once bird is cooked. 
Out of the bird: 
Bake the stuffing in a large casserole dish in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes. 

Roasting Your Turkey
So, now that we are ready to roast, how do I know how long it should cook for, and how high the temperature should be? USDA says that a turkey should not roast under 325 degrees Fahrenheit, so that’s a fair starting point. Approximate cooking times for an unstuffed turkey are as follows: (it is around 20 to 30 minutes per pound) 

  • 10 – 18 lb bird 3 to 3 ½ hrs
  • 19 – 22 lb bird 3 ½ to 4 hrs
  • 22 – 24 lb bird 4 to 4 ½ hrs
  • 24 – 29 lb bird 4 ½ to 5 hrs

One helpful hint to achieving a nice golden skin, is to start the “searing” process by cooking it in a 400 – 425 degree oven for 10-15 minutes (depending on the size) to start the browning process (sugars begin to caramelize), then lower the temperature to 325 degrees and slow roast for the appropriate time.Basting is another way to impart even browning and to distribute some of those great flavorful juices. You may baste with the juices found in the bottom of the pan, or use some type of fat. Also popular, is to baste with another flavorful liquid, for example a brown stock fortified with apple cider vinegar and herbs. If the bird begins to brown too much, you may cover it with aluminum foil until it has reached doneness, and then finish for the last few minutes uncovered. Be careful not to cover the bird entirely, as you don’t want to steam the turkey.

How do I know if my bird is done? The USDA recommends that the turkey be cooked to a temperature of 165 degrees as measured in the innermost part of the thigh. If the thigh is 165 degrees, the breast meat is likely to be 10 degrees hotter. Many cooks would tell you that a turkey roasted to those temperatures is overdone and would taste unacceptably dry. Use a meat thermometer to check for doneness, try not to rely on those “pop up timers” that come with most turkeys. You can also prick the leg joint with a fork, and if the juices run just slightly pink or clear, the turkey is done.

To test the accuracy of your instant read thermometer, insert the tip about 2 inches deep into boiling water. At sea level it should register 212 degrees F. If it does not, replace it; or if it has a calibration device, reset it for accuracy. Nobody wants an overcooked bird, so start checking your bird about 3/4’s of the way through the total recommended cooking time.

Gravy
Time to make the gravy!  On the stove top, use the same pan that you roasted this delicious turkey in. The drippings and leftover fat and liquid are going to make this gravy a very tasty one. I like to use a ratio of 1 Tablespoon of fat to 1 Tablespoon of flour to create a “roux” that will thicken my gravy. You can use chicken or turkey stock, or even just deglaze with sherry or white wine and add water. Just be sure to cook out the flour so it doesn’t leave a raw taste to the gravy. Season with salt pepper to taste.

Bon Appetit


tbpo11-lgErgo Chef Holiday Gift Guide Part 1

Welcome to the first installment of our Holiday Gift Guide. We have put together a list of some of the most popular and economical products available for you cooks and chefs out there. We are bringing you huge discounts of 10%-25% OFF* on every item on our website for our #BlackFriday #CyberMonday Sale this year. Sale starts at 12:01 AM Friday 11/24/17 through Midnight Monday, 11/27/17. We hope you enjoy the guide and of course we wish you all happy shopping and a very Happy Thanksgiving!

*25% discount will be applied to your cart at checkout. Does not include Services or Factory Seconds. We will have 10% Extra off for those items.


SHINZUI 8 Inch 67 Layer Damascus Chef Knife

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This 8 inch Chef (Gyuto) knife is appropriately named “SHINZUI™” to encompass it’s total composition. It’s the Japanese meaning for core, strength and essence.  From the blade it highlights the super strong and durable VG10 “core” having super “strength” and to the look and “essence” in the form and functional design of this 8” Japanese chef knife to give you ultimate performance in your kitchen!
List Price: $250.00
Price:$129.99

Order Here


Crimson Steak Knife Set

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The Ergo Chef CRIMSON Series 4 piece Kitchen steak knife set features polished precision sharp blades and a tapered pinch grip bolster for comfort and control. The beautiful wood grain design of the G10 fiberglass composite handles make these a great addition to any table setting while impressing guests with their great weight and feel through every cut. From the steak knives full bolster and contoured comfort handle to the blade these give you great control when slicing through all beef, poultry and vegetables. Order yours today and discover the beauty and precision of Ergo Chef Crimson Series steak knives in your kitchen.

List: $200.00
Price: $144.99
Order Here


Pro Series Carving Set
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This Ergo Chef Pro-Series 2 Piece carving set includes a One Piece 8″ Solid Carving Fork and a fully forged one piece 9″ Carving knife with Hollow grounds. The precision sharp beveled edge & polished blade alows for smooth precise slicing of all your proteins. Comes in a black gift box with magnet front flap for safe storage when not in use. Perfect for slicing & serving up all your roasts, chicken, ham, and steaks with ease.  Let this highly rated cutlery line help you cut better in your kitchen.
List Price: $130.00
Price:79.99
Order Here


3 DUO tongs XLAward Winning Pro Series locking DUO Tongs!

This 3pc. Locking Kitchen Tong set has a 9″ pair for serving and small stove top cooking. A 12″ Pair (Tested & Recommended by Cooking Club of America) when you need a bit more reach and a 15″ Pair for the grill & professional kitchen. They feature 500 degree silicone heads on one side for non-stick pan use, and steel teeth on other side for picking up anything you need a real firm grip on. Will pick up anything, from Ice, pasta, vegetables, to shredded lettuce, salads, chicken, steak, & pork. Anything! You can even stick them in a deep fryer and let the slot in one head drains the oil before plating.  Or use the other solid head side for scooping sauce while plating. The non-slip grip handle keep you in control & locking slide ring keeps them closed when storing & opened when in use. Order yours today!

3PC Set
List Price: $75.00
Price:$39.99
Order Here


My Juicer II Personal Blender with Grinder & Extra Sport Bottle

My Juicer II Extra bottle & grinder set

The perfect gift this holiday season for the ‘juicer’ in your life! My Juicer II Personal Blender Smoothie Maker with Grinder Assembly & Extra 20oz. Sport Bottle!

Blend Well – Live Better! This new My Juicer II has an updated stylish design with a powerful heavy duty 300+ Watt motor for crushing ice, blending juice drinks and smoothies for a healthy lifestyle.

List Price: $150.00
Price: $74.95

Order Here


roll bagChef Gear Roll Bags

Part of the new trademarked “Chef Gear” by Ergo Chef, LLC, The Chef Gear Pocket Knife Roll bag carry cases are made from durable nylon to securely & safely transport your valuable knives & tools. Elastic top pockets keep the knives secure and the heavy duty double zipper keeps the bag closed for safe transporting. Features a Card holders for identification and a padded handle for comfortable carrying. Get your Chef Gear roll bag today!

5 Pkt
List Price: $30.00
Price: $16.99

9 Pkt
List Price: $45.00
Price: $22.99

13 Pkt
List Price:$65.00
Price: $33.99


 NoCutGloves_KnifeCHEF GEAR(TM) Cut Resistant Gloves 

The must have gloves for safe food preparation and protein breakdown. High Performance Level 5 Protection, Food Grade by Ergo Chef. These gloves give you piece of mind when prepping slippery foods and help you avoid cuts without sacrificing comfort and feel. They are designed to be light and thin so you can feel the items you are cutting, our CHEF GEAR(TM) Cut Resistant gloves weigh less than an ounce and feel surprisingly soft given how much protection they provide. Available in four sizes-small, medium and large & XL to ensure they fit snugly when you wear them. See size chart picture to be sure you get the right fit. Sold in Pairs.

List Price: $20.00
Price: $9.99

Order Here


pro-series-bannerThe ergonomic design incorporates a full radius on the blade for smooth and efficient cutting. The abbreviated bolster makes it easy to hone & sharpen the knife edge which comes precision sharp out of the box. The cutlery has hollow grounds in the blade which help reduce friction and provide less sticking for quicker and smoother cuts. Take the Pro-Series cutlery challenge! Put the engineered, proven and tested design of these knives to work in your kitchen and enjoy what 10s of thousands of chefs and home cooks enjoy every day…comfort, precision, & less strain when making a meal.

Order Here


1082-S-chef-knifeSpecial Pro Series Spotlight: Patented Ergonomic 8” Pro-Series Hollow Ground Chef Knife

The Ergo Chef Pro-Series 8″ Chef with hollow ground blade has a knife bolster area that is rounded for comfort and excellent control. The ergonomic design incorporates a full radius on the blade for smooth and efficient cutting. The abbreviated bolster makes it easy to hone & sharpen the knife edge which comes precision sharp out of the box. The cutlery has hollow grounds in the blade which help reduce friction and provide less sticking for quicker and smoother cuts. Take the Pro-Series cutlery challenge! Put the engineered, proven and tested design of this knife to work in your kitchen and enjoy what 10’s of thousands of chefs and home cooks enjoy every day…comfort, precision, & less strain when making a meal.

List Price:$140.00
Price:$84.99
Order Here


crimson-banner (1)Crimson Series

CRIMSON G10 Cutlery Set is crafted from high carbon German steel with special ground precision sharp edges for light work of any kitchen prep task. The handles are made with the world’s strongest G10 (Fiberglass Resin Material) in a reddish brown wood grain look & no maintenance needed. The polished blades are stain resistant for easy to cleaning and maintenance. Enjoy the beauty of these fine precision cutting blades in your kitchen and discover the quality, passion and ergonomics behind Ergo Chef.

Order Here 


myron-bannerGrill Tool SMyron Mixon 3-in-1 Grill Tool

Flip it, Slice it, Pop it!
The Myron Mixon Pitmaster Grill Tool is the first tool to deliver a style and functionality that says “Game On”! Coming from the world’s winningest man in BBQ he knows what works. The 3 in one design was specifically developed & tested for easily flipping all your proteins & large veggies on the grill with the patented flipper hook, a good sharp knife & a bottle opener, built into the blade to keep you cool, sipping your beverage of choice.  Now get grilling your favorite foods, and be the boss of your grilling domain with the ultimate “Myron Mixon Pitmaster Grill Tool.”
List Price: $50.00
Price:$29.99

erg047_19.5x19.5_DISPLAYheadersPersonalized Laser Engraving

Tired of trying to figure out what to get that chef, cook or foodie in your life? This could be THE perfect solution. Personalize your knives or gifts with a permanent black Laser Engraving of a Name (5 to 20 Characters) or Initials (up to 3 Characters) on the knife blade. Great Corporate Gift Idea as well. Please allow up to 7 working days (Monday – Friday) for this service and allow for 3 to 8 days before you receive it. Get your Knives and orders in now so you have them back in time for Christmas!

Order Here


Look for the second installment of our Holiday Gift Guide Mid December! Til then, Happy Cooking and have a great and Happy Thanksgiving!

Ergo Chef

Mike StaibIt’s The Ergo Chef #BlackFriday-#CyberMonday Sale & Holiday Gift Guide!
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16 Must Have #Autumn Ingredients & “The Chop Talk #BacktoSchool End of Summer Blowout Sale!”

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Hello everyone and welcome to August.

It’s hard to believe Summer is almost over and the kids will be going #backtoschool. It certainly has been a hot one. In this SPECIAL edition of Chop Talk we have some great info and promotions for you. First up, in Food Tricks & Kitchen Tips. In keeping with the fact that everyone loves a good list, we thought we’d give you a great rundown of the some of the abundance of autumn produce and ingredients that are available, or coming available, in this coming season. In addition we are bringing you our #BacktoSchool Blowout Sale with all products on the website at huge discounts. We also have two delicious video recipes for you from our partners, Pitmaster Champion Myron Mixon and America’s Favorite Chef,  Michael Symon. We hope you enjoy.! 

Food Tricks & Kitchen Tips: Autumn Produce

Autumn has long been associated with the transition from warm to cold weather, the primary harvest has dominated its themes and popular images throughout the world. For many of us, especially here in the States, the smell of freshly made donuts, watching through the window while cider is being fresh pressed, and folks starting to get that wistful look in their eyes as they start to glimpse the hint of Thanksgiving and Christmas just over the horizon, is a childhood memory that brings warm thoughts of family and friends. We’re sure many of you can remember returning home from the farmers market with arms full of fresh produce, apples, cider, fresh donuts, placing pumpkins on the front stoop to await their fateful appointment with the carving knife that would soon transform them into the Jack-o-Lanterns for Halloween night. The cooling of the nights, the touch of color in the leaves and the anticipation of the coming holiday season always gives the air clarity, as if shaking off the haze of summer.

Apples ApplesThere are thousands (7500) of varieties of apples, ranging from tender to crisp to sweet to tart. Apples are available year-round, but they’re best from September to November. Apples contain phytonutrients which can help you regulate your blood sugar. Eaten raw, or used as a great addition to any cheese board, baked alone, or used in a pie, they are healthy and delicious. Apples were brought to North America by colonists in the 17th century, and the first apple orchard on the North American continent was planted in Boston by Reverend William Blaxton in 1625. The only apples native to North America are crab apples, which were once called “common apples.” All other varieties were brought here from Europe.

Celery Root (Celeriac) celery-rootCelery root, also known as celeriac, is the root of the celery plant. It is often available year-round, especially in temperate climates, but is at its best in the cooler months of fall, winter, and early spring (except in cold climates, where you’ll find it during the summer and early fall). Freshly harvested celery root is sometimes sold with the stalks and leaves still attached, as pictured here. It is edible raw or cooked, and tastes similar to celery stalks. It can be roasted, stewed, blanched, or mashed. Sliced celeriac occurs as an ingredient in soups, casseroles, and other savory dishes.

Chestnuts ChestnutIn Europe, Asia and Africa, chestnuts are often used as an everyday potato substitute. Although they are wonderful straight from the oven or fireplace, you can make use of the winter chestnut crop in many ways, both sweet and savory. Before trying one of the many chestnut recipes, learn about chestnut history and how to store them. Probably one of the first foods eaten by man, the chestnut dates back to prehistoric times.  The majority of the chestnut trees currently found in America are of native European stock, but Native Americans feasted on America’s own variety, Castanea dentata, long before European immigrants introduced their stock to America.  Today, most of the chestnut food crop is imported from Japan, China, Spain, and Italy. Legend has it that the Greek army survived on their stores of chestnuts during their retreat from Asia Minor in 401-399 B.C. Chestnuts contain twice as much starch as potatoes. It is no wonder they are still an important food crop in China, Japan, and southern Europe, where they are often ground into a meal for bread-making, thus giving rise to the nickname of “bread tree.”

Cranberries Cranberries95%  of all cranberries are used as to make juice. The remaining 5% is used to make sauce, compotes and jellies. They are a a major commercial crop in the U.S. with Wisconsin the leading producer of cranberries, with over half of U.S. production. Massachusetts is the second largest U.S. producer. Cranberries are harvested in the fall when the fruit takes on its distinctive deep red color. This is usually in September through the first part of November. To harvest cranberries, the beds are flooded as we’ve all seen from the TV commercials, with six to eight inches of water above the vines. A harvester is the driven through the beds to remove the fruit from the vines. Although most cranberries are wet-picked, 5–10% of the US crop is still dry-picked. Labor costs are higher and yield is much less, but dry-picked berries are less bruised and are usually the ones sold at your favorite farmers market or fresh fruit stand.

dates

Dates Dates are the fruit of the date palm tree, which grow in the desert. Harvested between September and March In the US they are grown in Arizona and California. They have a sweet, caramel-like taste and soft texture. Farmers markets may have fresh dates in season, but they are also available mail order from some growers and can usually be found at Middle Eastern markets.

Fennel fennelFennel has a light anise, or licorice, flavor. Crisp and refreshing when raw, but melts into a savory sweetness when slowly cooked. The tall green stalks look like celery with wispy dill-like leaves at the top. The stalks grow from a white onion-like bulb. All parts are edible, although the mild, tender bulb is most commonly used and served and is most associated with Italian cooking. It is often available year-round, but is at its best during its natural season from fall through early spring.

Hazelnuts hazelnutsHazelnuts are used in confectionery to make some pralines, in chocolate for some chocolate truffles, and in hazelnut paste products. They are rich in protein and unsaturated fat and contain significant amounts of thiamine and vitamin B6, as well as smaller amounts of other B vitamins. In season primarily in October, the majority if not all the hazelnuts available in the US come from Oregon. In Austria, hazelnut paste is an ingredient in the making of tortes(such as Viennese hazelnut torte). In Kiev cake, hazelnut flour is used to flavor its meringue body, and crushed hazelnuts are sprinkled over its sides. Dacquoise, is a French dessert cake, and often contains a layer of hazelnut meringue and is also a primary ingredient of the vodka-based liqueur Frangelico. Over 2,000 tons are imported annually into Australia, mostly to supply the demand from the Cadbury-Schweppes company. Hazelnut oil pressed from hazelnuts is strongly flavored and used as a cooking oil.

Mushrooms mushroomsThere are over two thousand types of mushrooms, but only 2 ½ – 5 % are edible. Though you can usually get mushrooms all year round they are at their peak in fall and winter. Always look for mushrooms that are firm, not broken and avoid those that seem damp or smell of mildew. There are many varieties available, from Shitake to Crimini, to Portabello and more exotic varieties like the Black Chanterelle.

Pears pearsThe pear is native to coastal and mildly temperate regions of the Old World, from western Europe and north Africa east right across Asia. Most of North American pears are grown in Oregon and Washington, and the harvest months listed here reflect that. Pears have no cholesterol, sodium, or saturated fat. They offer a natural, quick source of energy, due largely to high amounts of fructose and glucose, plus Levulose, the sweetest of known natural sugars, found to a greater extent in fresh pears than in any other fruit. Great raw, on cheeseboards, and poached.

Peas peasFreshly frozen garden peas and petits pois are frozen within just two and a half-hours of being picked. Peas are a good source of vitamin A, vitamin C, folate, thiamine (B1), iron and phosphorus. They are rich in protein, carbohydrate and fibre and low in fat which is mostly of the unsaturated kind. The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

Pumpkin pumpkinsAs one of the most popular crops in the United States, 1.5 billion pounds of pumpkins are produced each year. The top pumpkin producing states in the U.S. include Illinois, Ohio, Pennsylvania, and California. Pumpkins are a warm weather crop that are usually planted in early July. When ripe, the pumpkin can be boiled, baked, steamed, or roasted. Often, it is made into various kinds of pie which is a traditional staple of the Canadian and American Thanksgiving holiday. Pumpkins that are still small and green may be eaten in the same way as the vegetable marrow/zucchini. Pumpkins can also be eaten mashed or incorporated into soup.

Quince QuinceA quince is a hard, round or pear-shaped fruit. It looks and tastes like a cross between an apple and pear. Unlike apples and pears though, quinces are inedible raw. When cooked, quinces develop a slightly grainy texture similar to a firm pear and develop a rosy amber color. Their season is very brief, from October to December, so be sure to get them when you see them. Quince is a great side for duck and other game meats. You can use it as a paste on cheese boards, compote, poach it and also tarte tatin.

Sage sageOnce prized for its medicinal value, the most popular use of sage these days is in stuffing for the Thanksgiving turkey. In ancient Rome, it was considered to have substantial healing properties, particularly helpful in the digestion of the ubiquitous fatty meats of the time, and was deemed a part of the official Roman pharmacopeia. Sage has been used effectively for throat infections, dental abscesses, infected gums and mouth ulcers. Great when used with game meats.

Squash Types

The term “summer” and “winter” for squash are only based on current usage, not on actuality. “Summer” types are on the market all winter; and “winter” types are on the markets in the late summer and fall, as well as winter.

BakedAcornSquash1_optAcorn This winter squash is shaped like an acorn. Great for baking. A small acorn squash weighs from 1 to 3 pounds, and has sweet, slightly fibrous flesh. In addition to the dark green acorn, there are now golden and multi-colored varieties.

ButternutSquashButternut Beige colored and shaped like a vase, this is a more watery squash and tastes somewhat similar to sweet potatoes. It has a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor. It weighs from 2 to 5 pounds. The more orange the color, the riper, drier and sweeter the squash.

Spaghetti A small, watermelon-shaped variety, ranges in size from 2 to 5 pounds or more. It has a golden-yellow, oval rind and a mild, Spaghetti-squashnut-like flavor. When cooked, the flesh separates in strands that resemble spaghetti. The most yellow squash will be the ripest and best to eat. Those that are nearly white are not very ripe. Spaghetti squash also freezes well.

Think outside the box when setting up your weekly menus and try different ingredients and techniques. You’ll be glad you did and it’s always great to get the family to try new things and expand their palette.

Ergo Chef


#BacktoSchool End of Summer Blowout!

My Juicer Back to School Special 20% OFF* 1 week only using Discount Coupon code: MYJUICER20 My Juicer

*Sale ends 8/22/16 Midnight.

my-juicer-bannerMy Juicer II Personal Blender Smoothie Maker with Grinder Assembly & Extra 20oz. Sport Bottle.

Blend Well – Live Better!

My Juicer II Extra bottle & grinder setThis new My Juicer II has an updated stylish design with a powerful heavy duty 300+ Watt motor for crushing Ice, blending juice drinks and smoothies for a healthy lifestyle. The My Juicer II by Ergo Chef extracts the nutrients from the food your blending so your body can better digest and absorb the nutrients, for a healthier you. The additional Grinder Cup and special blade allow you to grind nuts, coffee beans, Flax & Chia seeds & fresh herbs etc. Beautiful and sleek stainless steel & black design looks great in every kitchen.

INCLUDES: Stainless Steel and Composite black plastic Motor Base with suction feet, Blade Assembly, 2 – 20 Ounce Sport Bottles, Grinder Blade Assembly & Cup, Instruction ManuGrinder Blades_XLal & Recipes.

  • Powerful Heavy Duty Motor for Crushing Ice, Frozen Veggies & Fruit with 300+ WATTS (320 Watt Max Power)
  • Motor Base has suction feet for stable operation & Handle for easy storing and taking with you to the office
  • 2 – 20 Ounce Sport Bottle is Triton(R) shatter Proof Composite Plastic Material when on the go & BPA Free for a healthier lifestyle Fits in most car cup holders
  • My Juicer_II_1XLBottle top has compression fit cap for no accidental spills
  • Bottle has measurement Marks on side so you fill it just right
  • Easy to use, convenient size and easy cleanup!
  • 1 Year Limited Warranty

Motor Base Dimensions: Height: 6.750″, Width: 5.125″, Depth: 5.5″, Weight: 2 lbs. 5 Ounces, 2 Prong 120V Extension Cord Length: 44″ Long, Height with Sport Bottle Attached: 14-3/8″ TallMy Juicer EC105 w extra bottle_S

Sport Bottle Dimensions: Height with Lid: 9.5″, Dia. at Base: 2.925″, Lid Size: 2.9″ Dia. with 1.3″ handle length for easy carry, Spout: 1.050″ Outer Dia.  / .780″ Inner Dia. / .550″ Tall

GGrinder Assembly_XLrinder Blade & Cup Dimensions: Height Assembled: 4.5″ Tall x 3″ Dia. Blade Assembly, Grinder Cup Size: 3.650″ Tall x 2.5″ Dia.

Cleaning: Simply place warm water in bottle upto fill line after use with a few drops of dish soap.  Place on motor base and turn on. It will blend & naturally clean itself.  If needed use sponge for dried on drinks. Take apart and dry with a clean towel.

ORDER NOW: My Juicer


erg047_19.5x19.5_DISPLAYheadersCulinary School Kits & ALL WEBSITE PRODUCTS (services excluded)

USE Coupon Code: August15 for 15% OFF

That’s right you read correctly, 15% off everything on our website!

Culinary Kits

Culinary-School

10pc Prodigy kit XL picOur Culinary kits were designed for‪ #‎professionalchefs‬ and ‪#‎homecooks‬ who shop for exceptional value and want a reliable knife set without spending a fortune. Designed for ergonomic comfort and precision, the blades are crafted from high carbon stainless steel and have an 18 degree cutting edge so they can slice, chop or carve up any food product you need.

Order Now: Culinary School Kits


Myron Mixon

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MMPGT 4 XLThe Myron Mixon @Lord_of_Q 3-in-1 Grill Tool is the ultimate tool for you Pitmasters. Pop it, Flip it & Slice it! The Myron Mixon Pitmaster Grill Tool is first tool to deliver a style and functionality that says “Game On”! The 3-in-1 design was specifically developed & tested for easily flipping all your proteins & large veggies on the grill with the patented flipper hook.MMPGT 2 XL (1)

A good sharp knife is a must to slice up your mouth watering Q, hence we use the “Workhorse” an 8” Chef knife size blade with 7″ cut for slicing up your meats and veggies, from prep to serving. The blade is high MMPGT 5 XLcarbon stainless steel for superior durability, ground precision sharp for perfect slices. It boasts an ergonomic non-slip grip handle over a full-steel tang for strength and balance, so cutting is effortless with ultimate control. Next, a flipper hook to easily grab your Q and turn it on the grill. Last but not least is the bottle opener, built into the blade to keep you cool, sipping your favorite beverage.Now get grilling your favorite foods, and be the boss of your grilling domain with the ultimate “Myron Mixon Pitmaster Grill Tool”.

4pcgrillkitMyron_XLSPECIFICATIONS: • Tool Weight: 8.5 Oz. • Blade & Hook Thickness: .100″ • Blade Height: 200″ • Blade Length: 8″ w/ Precision Sharp 7″ Cutting Edge • Flipper Hook: 2.750″ • Handle Size / Material: 5-3/8″ long / Non-Slip TPR • OAL: 16.125″ • Blade Material: One Piece Carbon Stainless Steel (5Cr15MoV

Only $29.99 or upgrade to our Kit with Ergo bag & a 15” DUO Grill Tong for only $59.99 here: Grill Tool


Michael Symon

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Save big on all Michael Symon’s Cutlery like this 3pc Starter Knife Set!

3pc MS CUP set XLThis Michael Symon Cutlery set provides you with your essential 9″ Chef knife for chopping up large fruits, vegetables and proteins. You also get a 6″ Serrated Utility knife for slicing up smaller soft veggies, bread, bagels and cheese. Lastly you have a 3.5″ paring knife for peeling and small cutting tasks, as well as fancy garnishes. Get cooking in your kitchen with these high quality tools.

Set Features: 9″ Chef knife, 6″ Serrated Utility knife, 3.5″ Paring knife, Lifetime Limited Warranty~30 Day Satisfaction Guaranteed – Money Back Guarantee! We guarantee you’ll love the quality & craftsmanship of these tools designed with Iron Chef Michael Symon.

Order Now: Michael Symon Cutlery


Crimson Series

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3 SH crimosn chef knives w names

 

 

This is a special 3pc Crimson G10 Knife set deal – List Price $390

Special $139.99 less extra 15% with a coupon code Crimson 3 PC Set Special

 

We hope you enjoy the rest of your summer and we’ll be back with another blog post in October. Till then, all the best,

ERGO CHEF

Mike Staib16 Must Have #Autumn Ingredients & “The Chop Talk #BacktoSchool End of Summer Blowout Sale!”
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