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Fall Newsletter

September is the ninth month of our year; however, September was the seventh month in the Roman calender, which began in March. When the other months were added and altered to the seasonal calender, this month was never changed. September is known as the last guaranteed month for harvesting in the Northern Hemisphere. With the idea of a guaranteed harvest, check out these sensational autumn deals on Sabatier, Russ, Nambe.

 

Fall in love with cooking this Fall

Fellow Gastronomers,

Fall fills our spirits with serenity and our bellies with the abundance of the harvest. The first days of autumn bring new colors, sounds, and smells. Fields of Oak trees glow with iridescent oranges, reds and golds. The wind fills the branches, and each leave spirals to the ground, filling our walks with the sound of rustling. Afternoons are sprinkled with high pitched voices of children who are playing with their new friends from school. Inside the house, the sound of the television is drowned out by a telephone conversation with a son or daughter who has gone off to university. Later in the evening, the clinking and clanking of silverware against plates, as families share homemade dishes while talking about the day's adventures. For all of these reasons and more, many of us find Fall to be the best of the four seasons.

Because we are comfortable nestled inside our homes and our spirits are rejuvenated from the summer vacation, fall presents an opportune time to renew your passion for cooking. Since fall is so peaceful, why not take this opportunity to resurrect old recipes and perfect new ones? Fall in love with cooking, again, this fall. To be sure, fall is the perfect time to become reacquainted with your ole stomping ground in the kitchen. Perhaps, this season you will perfect your Grandma's recipe for pecan pie, or maybe you will discover the secret to making a perfect loaf of rosemary bread, or maybe you will master the seven layer lasagna. Regardless of the dish, autumn is always a great time to reestablish your territory in the kitchen.

And, Tableandhome.com is here to get you motivated. This month, Tableandhome.com is offering you sensational deals on seasonal items that will make you epicurean habits affordable and accessible. With unbeatable bargains from Tableandhome.com, you and your family will painlessly ease into those dark days of winter. Get out your favorite recipes and dust off your favorite book, because fall is a magnificent time to enjoy life! And, for your tableware and giftware needs, Tableandhome.com is never undersold!

Wishing you an Autumn of bliss, Sabrina Key
Newsletter Author

 

Invest in a Superior Set of Knives Sabatier Cutlery

Sabatier Information
Tableandhome.com is proud to carry Sabatier knives. Originating over 150 years ago, Sabatier is world renowned as a fine brand of quality French cutlery. For this reason, Sabatier continues to encompass a host of premium gourmet kitchen cutlery that is superior in quality and craftsmanship. Without a doubt, these knives are of excellent construction and lovely styling. For these reasons, Sabatier knives are extremely popular with professional and home chef's who prefer a traditional style knife that will last a lifetime.

To further explain, Sabatier makes a traditional range of premium grade knives from stainless steel in the style of the Sabatier brothers. Sabatier knives, like the best knives available, are forged from high-carbon steel. Sabatier knives are superior, because they have been fully forged, 'hot dropped' from a single billet of premium grade stainless steel. This single billet of steel forms the blade and continues all the way down the handle and is then riveted in place using solid spun rivets to ensure the handle will never work loose. Also, the blades are forged with a bolster for weight making them well balanced and safe. Sabatier knives are ideal for chopping, slicing, and are generally well suited to every kitchen task imaginable. Best of all, most Sabatier knives come with a lifetime limited warrant.

As you may already know, cheaper grades of knives are beveled from steel bars thick in the center and tapering toward the edges or are stamped from sheets of metal. In hollow-ground blades, the sides are concave. For stainless blades, the steel is usually partly replaced by, or coated with, chromium. They are undependable and have a short lifespan. If your love for cooking is a lifelong passion, then you should consider investing in Sabatier knives, not cheap cutlery.

 

Info about Chef Daniel Boulud... Who is this man?

Chef Daniel Boulud is known for redefining French food and contributing to the fine dining revolution in America, Daniel Boulud is one of the leaders of contemporary food culture. With a classical foundation, Chef Boulud worked his way up from scullery boy to celebrated chef. He speaks with the knowledge that can only come from a lifetime of cooking and serving superior food.

Interested in learning more about Chef Daniel Boulud? Then read his biography and resume at http://www.danielnyc.com/chef/bio.html

 

DBK Collection from Daniel Boulud

Ultime Knives
Finely crafted knives have fascinated me ever since I entered my first professional kitchen as an apprentice at age 14. In over 30 years behind the stove, I have become a devoted collector of knives of every shape, size and make. My love for these indispensable chef's tools and my passion for finely crafted objects has inspired me to create a set of my very own. This collection of nine knives is the product of a lifetime of hands-on experience, careful study, testing and design work done on my own kitchen counter. My goal was to update and improve upon the hundreds of knives I have worked with as a chef. I have personally designed this collection with particular attention paid to the specific use and function of each piece. Practical cooking, the way you do it at home, has guided me in creating knives that are strong and durable, yet flexible and easy to handle. I have taken special care to craft custom handles that will give a dedicated cook like you the maximum comfort, flexibility, and control that a professional like me demands from his knives. I want your DBK knife collection to be an essential addition to your kitchen and one that you will cherish and share with the next generation of cooks in your family, Chef Daniel Boulud.

Four Piece Steak Knife Set
This steak knife set is the product of a lifetime of hands-on experience combined with design and testing done right on my own kitchen counter. I have personally created steak knives that are strong and durable, yet flexible and comfortable to handle practical cooking and casually elegant dining, just the way you enjoy them at home. From your kitchen to your table, I want your DBK knives to be an essential addition to your collection....Chef Daniel Boulud

 

History of the Knife

Slicing into Our Past:
The knife has an interesting and long history. As you might have guessed, the first cutting edges were made from flint and date back 2 million years. The history of the knife probably begins with the shell and the sharp flint used for cutting. The primitive craft of chipping flint began by improving naturally sharp edges, e.g., the chipped flint knives of the Neolithic period. Since prehistoric times, flint has been used as a tool anda weapons, as well as an eating utensil. Recognizable blades were made out of stone from five hundred thousand years years ago during the palaeolithic period (500,000-10,000 B.C.) By the Neolithic period four to seven thousand years ago (5000-2000 B.C.), stone blades were fitted with crude handles along the top edge of the blade, which were constructed from animal hides or wood to protect the users hand. Whether or not the knife was used for personal eating by primitive human is not definitely known, however, it more than likely was used for as many purposes as primitive people saw fit.

In the years 3000-700 C.E., metal blade knives were first made from copper and then bronze. These knives have many features that we still retain today. A bolster and tang was added so that a handle could be fitted to the end of the blade , and shapes developed that can still be seen in many carving knives that are still produced today. After the bronze age, it was discovered that an iron blade had a much sharper and long-lasting edge, and iron knives were widely made from about 1000 B.C.E. In particular, the Romans developed many different types of knives to suit a wide number of uses. For all of these reasons, knives were considered to be very important possessions and were treasured. In fact, people had their personal eating knives, which they carried with them, because they were not provided by the host at meals. Many people carried their personal knives in sheaths attached to their belts. These knives were narrow and their sharply pointed ends were used to spear food and then raise it to one's mouth. At that time, the same knife was used as a weapon, as well as for eating. In fact, knives were so valuable, many people were buried with their personal eating knives.

Obviously, the many uses of the knife posed a threat of danger at the dinner table. Long after knives were adopted for cutlery, they continued to be used as weapons. However, forks began gaining popularity, because they are more efficient for spearing food . So, there was no longer any need for a knife at the dinner table. In 1669, King Louis XIV of France decreed all pointed knives on the street or the dinner table illegal, and he had all knife points ground down to reduce violence.

During this time, however, knives became thoroughly identified with the eating and began to appear in silver, and in a smaller, more convenient form, which were used exclusively for dining. The grinding down of knife points led to other design changes. Cutlers began to make the blunt ends of knives wider and rounder so that any food which fell between the two tines of a fork could be piled on the knife. In fact, many knives were designed with a handle like a pistol grip and a blade which curved backward so the wrist would not have to be contorted to get food to the mouth.

The early generalized cutting instrument has been differentiated into specialized instruments of wide variety; for instance, the sword, the razor, and shears. Individuals brought to the table their own knives, which served also as daggers. Table knives were introduced circa 1600. Obviously, the birth of blunt-tipped knives in Europe effected American dining etiquette. Few forks were being imported to America at the beginning of the 18thCentury . However, knives were being imported and their tips became progressively blunter.

Work Cited
www.oneida.com

Then Came Cutlery
Cutlery is a general term applied to all types of cutting instruments used for cutting, preparing, and eating food. In addition to different kinds of knives and the steels to sharpen them, the term usually includes forks and spoons. The cutler's craft or industry was long marked by the successful resistance of the handicraftsman to mass production. Small shops, with from one to a half dozen workmen, were typical.

The Age-old Spoon
Spoon-like implements were used long before knives and forks, making them as old as civilization itself. The earliest form of the spoon is generally thought to be the shell. To make the shells more convenient to use, wooden or bone handles were attached, which produced an implement very similar to the modern spoon. Even today, many decorated serving spoons employ the ancient shell motif.

Other early spoons were made entirely of wood, a natural development from using a flat or hollowed piece of wood for eating purposes. Ivory and slate were also common in early spoons. Fine examples of spoons in all three materials have been preserved as relics from ancient Egypt, dating back more than 4000 years.

In some parts of the ancient world, bronze and gold were used to make spoons. Many were elaborate and beautiful works of art. The Greeks and Romans appear to have been the first to use silver for spoons. Handles were often in the form of spikes that may have also been used for eating. Even in ancient times, the spoon was so prevalent that it appears to have been known in practically all the civilized world.

Early silver spoons were fig-shaped. The oval-shaped spoon in use today was developed in the 17th century and the flat handle in the 18th century. There is another variation in the basic concept of the spoon --this item was a folding spoon used around 1400 A.D. As previously mentioned, people carried their eating utensils with them. Later, when forks came into use, some combination forks and spoons were made (the 'Spork'). A derivative of this multipurpose implement is still being produced today, though it is not widely used. Commonly know as the spade, this curious eating utensil combines the knife, fork and spoon. The earliest American-made spoons closely followed the style of the English spoons brought to American by the early colonists.

Fork: Weapon or Utensil?
The basic design of the fork is an ancient one, though not as old as the spoon and knife. Very large forks, or tridents, have been found in the remains of early civilizations, including ancient Rome; but these were used as weapons, and not for eating.

The fork is known to have been used in connection with eating as early as 600 A.D., but it was regarded only as a cooking and serving utensil. It did not become a common table implement for individual use until the early 16th century when it appeared in Italy among a few members of the nobility and upper classes. The fork was not taken up immediately by the common people, because it was regarded as effeminate and was even condemned by some members of the clergy as being sacrilegious, wrongly replacing “God-given fingers”.

After the upper classes brought forks into general table use in Italy, middle class families also began to accept them. The middle classes in other European countries took up the fork more slowly and it was not until the 17th century that it began to be used in England. Forks with one, two, three and four prongs were common among the very early models, but two-pronged forks were most common. Today the four-pronged fork is the norm in the United States. The three-pronged fork is generally found in Europe and Asia.

Last, the Accessories
Once the knife, fork and spoon came into general use, the development of additional place setting and serving pieces to meet special dining requirements was begun.

By the Victorian Age, a complete service for 12 sometimes included 300 to 500 individual pieces... down to the butter pick and terrapin fork. The rules and regulations about where to place this fork or that spoon were staggering.

Fortunately, that's a comforting contrast to the simple table setting rules of today that have been adopted for smooth, convenient serving. In addition to the basic knife, fork, teaspoon and soup spoon, you can choose from a selection of place settings and serving pieces that are more than adequate to meet any dining situation. Tableware can be as simple or complex as the host sees fit.

Work Cited
www.oneida.com

See G. I. Lloyd, The Cutlery Trades (1913, repr. 1968); J. B. Himsworth, Story of Cutlery, from Flint to Stainless Steel (1954). Columbia Electronic Encyclopedia Copyright © 1994, 2000, Columbia University Press.

 

 

Don't Miss these Spooktacular Deals

One of the most colorful months of the year, October, is a time of enjoyment and celebration. In fact, October 's flower is calendula, which means joy; and its birthstone is opal, which symbolizes hope, innocence and purity. Not surprisingly, the Anglo-Saxons referred to October as Wyn-monath, or wine month, because it was the time for treading the wine-vats. In the Gregorian Calendar, October is the tenth month of the year because January and February were inserted. Though, “octo” means eight, this name was appropriate before the calendar changed in 1752. In the Northern Hemisphere, October is the end of the harvest season—a time of abundance. In short, October is a time to sit back and enjoy the fruits of hard labor before the harsh winter descends . . .

So, sit back and enjoy these seasonal sales! Tableandhome.com proudly introduces new product lines and offers you unbeatable savings. Hey, we already have done all the hard work, so you can sit back and enjoy:

Introducing Built--It's a wet suit for wine bottles and lunch! Turns out that neoprene, the material that warms surfers' bodies, also excels at keeping vino chilled. A soft bottle tote protects your spirits in transit, saving the "clink, clink" for the toast. And, a two compartment lunch bag tote drink and a variety of food containers carry your lunch in style. [picture and link]

Susan's Pick—If you want a table setting that looks original but doesn't drain your wallet or time, then you are going to fall in love with Susan's Pick. Susan mix and matches brands to design a table setting that seamless combines modern style with traditional gracefulness. Her selections are a bachelor's dream come true, and a working woman's salvation. Best of all, Susan's advice saves you both lots time and money. And, the entire package is delivered right to your front door. [picture and link]

Kyushu by Spode—Autumn colors with a youthful spirit. Fine bone china from Spode, the new Kyushu pattern highlights the trendy colors of today, orange, green, and turquoise. Kyushu, inspired by two Spode patterns from the early 1800's, is named after a Japanese island and captures the very uselessnesses of the Far East. The shape and style of every piece creates a stunning aura of Japanese renaissance, making it a timeless classic, right for any age and stage of life. Banded in 22 karat gold. [picture and link]

Other October Newsletter Features:

  • get ready--the holiday season has begun.
  • everyday table setting tips
  • suggestions for hosting a casual dinner party
  • pumpkin carving madness
  • pumpkin recipe: Caramelized Pumpkin Trifle
  • Contact Us

Tableandhome.com Wishes You a Happy Harvest Celebration!

Greetings Fellow Epicureans,

Breathes of crisp air and the rustling of brittle leaves assure us that we are sandwiched between summer and winter; and figuratively, we couldn't be in a better place. For many of us, these couple of months are the loveliest of the year. The trees glow in vibrant colors, and the silent sun sets much lower in the sky, causing iridescent colors hover over us. Not to mention, the weather is nearly perfect in October. Because Autumn is so tranquil and beautiful, it allows us to appreciate the abundance that our hard labor has given us. Since October is so peaceful and serene, it is an opportune time to begin planning for those holiday dinner parties that we will both host and attend.

Let's be honest, Halloween marks the beginning of the holiday season. Indeed, Thanksgiving, Hanukkah, Christmas, New Year's, Valentine's Day, and Easter will be here before we have time to say to eat our Halloween treats. Every year it seems like the holidays have us running around, finding last minute gifts and throwing dishes together. Well, not this year. This year, we at Tableandhome.com challenge you to begin planning now. It is never too early to begin planning. In fact, planning is the key to a successful gathering. And, to help you get your events coordinated, we are slashing prices and extending our product line. Besides offering you incredible seasonal deals, the October newsletter provides you with general table setting tips, pumpkin carving suggestions, and a caramelized pumpkin recipe.

With all of these deals, tips, and encouragement, October is a great time to become reacquainted with favorite recipes and old friend's addresses. Best of all, Tableandhome.com gives you all the support and encouragement you need to get started. With our help, you have no excuse for not hosting a intimate gathering. Indeed, friendship is a vital part of the holiday season. So, go ahead and begin inviting folks; Tableandhom.com will help you prepare. Dust off your recipe books and make a guest list—it is time to organize a dinner party!

Cheers to An Abundant Autumn,
Sabrina Key
Newsletter Author

Setting the Table: Does Etiquette Really Matter?

Unless your competing with the Jones, formal etiquette doesn't matter as much as making your guest feel welcome. In fact, the most important aspects of setting your table are:
1.) making sure it has everything needed for dinner and is accessible on the table
2.) making sure everybody feels comfortable.

To help you get started, we have a a few guidelines that will help you make the most of what you already own. Don't be intimidated by the elaborate rules of eighteenth century etiquette! Using items that you have around the house, you can create a savvy tabletop that best accentuates the meal you prepare.

Quick Tips
1. Place settings should be about 1" from the edge of the table.
2. All silverware is placed in the order of use. What is to be used first is placed farthest from the plate.
3. Knives are placed to the right of the plate, with the knife's cutting edge facing the plate. However, the butter spreader should be diagonally placed on the bread plate, with the blade edge toward the dinner fork.
4. Don't over-crowd the table. If your working with a small table, this guideline may be difficult to follow.
5. Spoons are placed to the right of the plate and place them to the right of the knives.
6. All forks are placed to the left of the plate, in order of use. The only exception is the cocktail/oyster fork, which is placed to the right of the soup spoon.
7. If salad is to be served with the main course, or if the salad fork is to be used as a dessert fork, it is placed to the right of the dinner fork, next to the plate. The dessert fork and spoon can also be placed, European style, above the plate. The spoon, its handle to the right, goes above the fork. The fork's handle points to the left.

The focus of your dinner should be to let your family and friends know you appreciate your relationship. By inviting them into your home and providing a meal, you let them know you care. Remember, the meal doesn't have to be extravagant, and the setting doesn't have to be costly. Work with what you have, and you will be surprised how you can pull off a tantalizing evening practically out of thin air!

Work Cited
“Table Setting Tips.” Reed&Barton Website (22 Oct. 2004) Retrieved from the World Wide Web: http://www.reedandbarton.com/default1.htm

Casual Dinners: Tips for Setting Your Table

Don't let formalities stop you from hosting a harvest gathering! Instead, follow these tips to ensure a wonderful evening.

  1. The bread and butter plate is optional at an informal dinner party. If you are planning to use a bread and butter plate, place it to the upper left of the dinner plate and lay the butter spreader horizontally across the plate, with the blade facing the plate.
  2. Place knives are set to the immediate right of the dinner plate, blades facing the plate.
  3. A soup spoon, if needed, is set to the right of all knives.
  4. Forks are placed to the left of the dinner plate in the order of their use, from the outside toward the plate.
  5. Dessert spoons and forks can be brought to the table with the dessert plates. Water goblets should be set just above the top of the place knife.
  6. The wine glass is placed slightly to the right of the water goblet. A cup and saucer can be brought to the table along with the teaspoon with dessert.
  7. Place a folded napkin to the left of your forks.

For a finishing touch, make a floral centerpiece to add a fresh element to your table setting. Mix a variety of colors, shapes, and textures for a fresh and clean arrangement. A few summer flowers, include Verbena, Centaurea, Geranium, and Roses. Summer is the best season for buying bunches of flowers at bargain prices. Use a wide mouthed pitcher, vase, or jar to create a casual arrangement. Be sure and cut the stems at an angle to extend the life of your bouquet.

Work Cited
“Table Setting Tips.” Reed&Barton Website (22 Oct. 2004) Retrieved from the World Wide Web: http://www.reedandbarton.com/default1.htm

Pumpkin Carving Carving a pumpkin binds people together through a fun activity. Pumpkin carving can be a great date, a fun family project, or a rewarding solitary event. Once used to frighten away evil spirits, jack-o’-lanterns have become a fundamental Halloween decorating item. Though the jack-o’-lantern you decide to make may be scary, making the perfect face doesn’t need to be. In fact, why not make pumpkin carving a tradition that gets you and yours into the Halloween spirit!

Tips

  1. Use a sharp knife to level the bottom of your pumpkin so that it stands evenly.
  2. Cut a circle around the vine to open your pumpkin. After it is open, scrape the inside clean with a metal spoon. Be sure to get all of the interior out so that your pumpkin doesn't rot prematurely. If you like the taste of roasted pumpkin seeds, then be sure to save them for roasting.
  3. If you’re carving a detailed design, it is a good idea to first draw it on paper. A practical method of tracing your pattern onto your pumpkin is to tape the design to the the outside of the pumpkin. Then, poke tiny holes through the paper and into the rind with a pin. After you remove the paper, the pinholes will be there to guide you.
  4. Though there are lots of tools that have been designed to carve pumpkins, you can do a nice job by using a small, thin bladed, serrated knife. A sawing motion is less likely to damage the delicate parts of your design.
  5. Cookie cutters are also useful when carving patterns and shapes on a pumpkin.
  6. To make white teeth or eyes, carefully cut only through the very surface of the rind. Then use a knife to cut back the outer, orange layer. Like magic—the eyes are white!
  7. Rub petroleum jelly in the cut areas to help your jack-o’-lantern last longer.
  8. If you want to light you pumpkin from the inside, a votive candle in a glass holder or a foil cup is best. Try lighting your candle wick with a long, wooden match.

After lighting your jack-o'-lantern, sit back and enjoy the colors and scent! Happy Halloween!

October's Recipe: Caramelized Pumpkin Trifle

Yummy! This recipe by Rori Spinelli makes eight servings, and the pudding can be refrigerated overnight.

½ cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups of half-and-half
1 teaspoon cinnamon
1 tablespoon pure vanilla extract
Pumpkin Bread or one 1 ½ pound loaf of gingerbread, sliced ¼ inch thick.
Candied pumpkin
Softy whipped cream, for garnish
2 tablespoons of finely chopped candied ginger, for garnish

1. In a bowl, whisk together the sugar, cornstarch and salt. Whisk in 1/3 cup of the half-and-half. In a heavy medium saucepan, combine the remaining 1 2/3 cups of half-and-half with the sugar mixture and the cinnamon. Cook over moderate heat, stirring constantly until the pudding thickens and comes to a boil. Remove from the heat and stir for one minute. Stir in the vanilla. Transfer the pudding to a bowl and press plastic wrap on the surface. Refrigerate until chilled.
2. Arrange one-third of the pumpkin or gingerbread slices in a large glass bowl, overlapping them slightly. Spread one-third of the cinnamon pudding evenly on top. Top with one-third of the Candied Pumpkin with its syrup. Repeat the layering process two times. Garnish the trifle with a few dollops of whipped cream, the candied ginger and mint sprigs.

Recipe Cited
Spinelli, Rori. “The Great Pumpkin” Food and Wine (Nov. 1998): 144.

 

 

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