Cutting Edge News-with WORKING LINKS!

Cutting Edge News January 2008 Issue 9 "b"

In This Issue

FAQ: WKC on-line

BROWN BUTTER GOUGERES RECIPE

ONGOING SERVICES

Quick Links

SHOP WKC ON-LINE

WKC GIFT REGISTRY

CLASS SCHEDULE

WKC PHOTOS

Join Our List

Greetings!
Thanks for re-opening this newletter. We've fixed the corrupted links to our FAQ and Sharpening Rates!
It was nice to see so many familiar faces during the holiday shopping season. Many thanks for your patronage. Also, a big welcome to new customers who discovered us this year-- and welcome to the The Cutting Edge News. Because you are our special customers you will get the heads-up on any sale dates as well as in-store coupons and recipes! (psst...February's newsletter will announce the dates of the forthcoming cookware sale!)

This issue explains our on-line shopping options as well as plans for our website redesign. And, if you're into cooking (duh!) try the latest recipe, a savory snack, from Jessica Bard. And last but not least- we're offering our newsletter recipients a coupon for 50% off sharpening services. Remember, we sharpen kitchen knives, pocket knives, scissors, shears, and even ice skates!

FAQ: What's up with Warren Kitchen & Cutlery on-line?

We've had many questions about our website and on-line shopping. While our new website design is in the works we figured why not give a few answers to FAQ (frequently asked questions) right here in our newsletter.

This snowman cake mold is available in the store (as shown) and on our on-line shopping site.

ANSWERS TO FREQUENTLY ASKED QUESTIONS

>>>> On-line Product Availability

Q:: I saw an item on the website, so why don't you have it in the store?

Q: So what IS available on your on-line site?

Q: What is in the store that ISN'T on-line?

>>>> Gift Certificates

Q: Can I use a WKC Gift Certificate on-line?

Q: Can I use a Gift Card that I purchased on-line, in the store?

Q: Can I buy a Gift Certificate (to use in the store) on-line?

>>>> Sale Items

Q: If the store has an item "on sale", why isn't the same item "on sale" on-line?

>>>> New Website Design & Content in Development

Q: When are you going to redesign your website?

>>>> Wedding & Gift Registry

Q: There's a link on your home page to a Wedding and Gift Registry Program. Is it the same program that's on the cooking.com site?

>>>> Cooking Classes

Q: Can I register on-line and pay for classes?

Q: What do you sell at "the other store"?

FOLLOWING IS A SAMPLE OF THE QUESTIONS -

FOR ANSWERS, CLICK HERE!

Toasted Walnut and Brown Butter Goug�res
These goug�res, or nutty cheese puffs, make a great hors d'oeuvres or as a flavorful nibble with cocktails. I've deviated from this classic French savory pastry by browning the butter. It helps to deepen the flavor and enhance the nuttiness of the toasted walnuts. The dough can be made in advance and baked just before serving. Or you can bake them ahead as they reheat well. Just place on a baking sheet in a 350�F oven for 5 minutes to warm and crisp them. Recipe by Jessica Bard for Warren Kitchen & Cutlery Makes 4 dozen � cup (1 stick) unsalted butter 1 cup hot water 1 cup flour 1 teaspoon salt 4 large eggs (PLUS 1 for egg wash) 1 cup (3 oz.) grated Pecorino Romano cheese, PLUS more for topping � cup chopped, toasted walnuts Heat oven to 450� F. Line two large cookie sheets with parchment or silicone baking mats. Melt the butter in a saucepan over medium-high heat. Let the butter simmer until the foam subsides and it becomes golden brown and smells nutty, about 5 minutes. Quickly and carefully add the hot water (it will bubble furiously for a moment). Continue cooking until it comes to a boil. Turn heat to low. Add flour and salt. Stir vigorously until a ball forms in center of the pan. Remove from heat. Add the 4 eggs, one at a time, beating hard after each addition. The mixture will appear not to cooperate but keep at it and the dough will eventually come together after each egg. It will be quite stiff by the final addition of egg. Stir in the cheese and nuts. Use immediately, or refrigerate the batter for up to 2 days. Transfer the batter to a pastry bag fitted with a large, straight tip. Pipe out mounds about 1 �- inches in diameter. Alternately, use a small (#40) ice cream scoop to scoop rounded mounds (You should be able to get about 24 per sheet. These will swell and puff in oven.). Mix the remaining egg with a tablespoon of water. Use a pastry brush to dab a little on the top of each mound of dough, then sprinkle each with a little extra grated cheese. Bake at 450�F for 15 minutes and then turn the oven down to 325�F. (Rotate pans if your oven bakes unevenly) Continue to bake until goug�res are golden brown, about 15 to 20 minutes more. Serve warm or room temperature.

ONGOING SERVICES AT WKC

Sharpening, Shopping on-line, Gift Registry!

Knife Sharpening and Engravingwhile you wait. Prices start at $1.50 for knives 8" and under.

Visit our on-line store. We've partnered with Cooking.com to bring you more items than we could ever stock in the store!

Our in-store Wedding and Gift Registry is easy. After you sign up and pick your gifts, your list becomes available to your friends and family on-line!

Cooking Classes at WKC will return on March 25

Save 50% off any sharpening or engraving service -up to 6 items. We sharpen kitchen knives, pocket knives, scissors and shears, and even ice skates.	This coupon must be printed and presented in person. 1 time use only, please.
Offer Expires: February 29, 2008