Happy 2013!


Happy New Year from all of us at Cook and Craft!
THANK YOU for your support throughout 2012…
We wish you a very happy and healthy 2013.
Enjoy the season and savor the time with family and friends.


Win this beautiful cast iron fondue set, worth $75!

Swissmar red fondue

WE ARE RAFFLING THIS BEAUTIFUL FONDUE SET (worth $75)… LIKE US* on Facebook or Sign up for our e-newsletter in our store to enter. A winner will be picked on 12/24.
*People who have liked us will be entered automatically.

Swissmar Sierra 11-Piece Meat Fondue Set, Red Enameled Pot, consists of 1.6 quart enameled cast iron pot and splatter ring, 6 forks, black enameled fondue rechaud (stand), paste/gel fuel burner with a wooden base/trivet.

When the liquid inside is bubbling nicely, it’s time to dig in. For safe, cool handling, there are two wide handles as well as a removable splatter guard that fits snugly on the pot with slots for the six forks.

Peanut Turkey with Apples and Carrots

Photo: Tasting Table

Whoa… Hold the press! When I first got an email for Southern-inspired Thanksgiving recipes from Tasting Table, a daily “food culture” newsletter, I was immediately drawn to the peanut aspect of the recipe. Over the years I have read many turkey recipes that involve exotic spices, rubs, and brine liquids… But peanuts?? I have never heard of combining peanuts with turkey before! I would like to share this with our Cook and Craft family… Hope you enjoy it and HAPPY THANKSGIVING!

— Mel Harjono

Yield: 6 servings    Cook Time: 2 hours
One 12-pound turkey–giblets removed, turkey rinsed and patted dry
Salt and freshly ground black pepper
4 tablespoons unsalted butter, at room temperature, divided
2 tablespoons finely chopped fresh sage, plus 3 sprigs fresh sage, divided
4 baking apples (such as Macintosh)–cored, halved and divided
1 shallot, peeled
Half a medium lemon
8 large carrots, peeled and sliced in half lengthwise
2 cups chicken stock
2 tablespoons peanut oil
Peanut-Butter Gravy
2 tablespoons apple cider vinegar
¼ cup all-purpose flour
¼ cup apple cider2 cups chicken stock
2 tablespoons smooth peanut butter
Salt and freshly ground black pepper
Salted peanuts
1. Preheat the oven to 425°. Sprinkle the cavity and skin of the turkey liberally with salt and pepper. In a small bowl, mash together 3 tablespoons of the butter with the chopped sage, salt and pepper. Carefully rub the seasoned butter under the turkey’s skin. Stuff the cavity with the remaining sage springs, 2 apple halves, shallot and lemon. Truss the turkey’s legs.

2. In a large roasting pan, add the 3 remaining apples and the carrots. Toss with the remaining teaspoon of sage butter. Season with salt and pepper and add the chicken stock. Transfer the turkey, breast side up, to a wire rack and fold the wing tips under the turkey; rub with the peanut oil and season liberally with salt and pepper. Place the rack on top of the vegetables.

3. Place the pan in the oven and roast until the turkey is golden, about 45 minutes. Lower the oven temperature to 375° and roast, basting every 20 minutes with the pan sauce until an instant-read thermometer inserted in thickest part of a thigh reads 165°, about 1 to 1½ hours.

4. Transfer the turkey to a cutting board, cover loosely with aluminum foil and set aside to rest for 30 minutes.

5. Make the gravy: Transfer the apples and carrots from the pan to a bowl and cover with aluminum foil to keep warm. Skim the fat off of the pan drippings and set the pan on two burners over medium heat. Deglaze the pan with the cider vinegar and whisk, scraping up any browned bits from the pan. Add the flour to the pan and bring to a boil. Reduce the heat to medium low and simmer, whisking constantly, until the gravy is thickened and the starch flavor is cooked out, about 3 minutes. Whisk in the apple cider and chicken stock and cook for 3 minutes. Whisk in the peanut butter and cook another 30 seconds. Season with salt and pepper to taste and keep warm.

6. Carve the turkey and serve warm with the caramelized carrots, peanut-butter gravy and salted peanuts.

Do a Thanksgiving Feast Like a Pro… Avoid these 10 rookie’s mistakes

So you wanna create an awesome, memorable Thanksgiving party?

The food editors at Bon Appetite magazine (clearly a source you can trust!) compiled these 10 most common Thanksgiving mistakes and gave us some common sense tips to avoid them. Believe it or not, we are guilty of committing at least a couple of mistakes on this list in the past. This list is a good reminder (like, read the recipe first!) for novice and pro-alike. May we all have a stress-free, delicious Thanksgiving this year… Cheers!

10 Most Common Thanksgiving Mistakes

Not reading the recipes first — This classic mistake results in a lot of “Oops, I don’t have that pan” or “oops, I didn’t know it needed to brine overnight.” Avoid these disasters by reading the recipes! Make sure you have the dishes needed and ample time to get things done.

Picking dishes that all require last-minute preparation… When designing the feast, figure out how it’s going to get put together and on the table at the same time. Know what can be done ahead, what can be warmed in the oven while the turkey rests, etc.

…Or that all need to be in the oven at the same time — Choose recipes that require different preparation and can be served at different temperatures; oven versus stovetop and hot versus room temp.

Not having all of the serving dishes and utensils needed — Reading the recipes will help you figure out what you might need, but you can always rearrange the dishes you have to fit with the right recipe. If you are short, borrow from friends and family.

Undercooking the turkey — Rely on internal temperatures rather than cooking time to determine when your bird is done. Don’t even think about roasting a turkey without a thermometer.

Overcooking the turkey — Start checking if it’s done about 1/2 hour before the recipe says it will be. But make it fast! The more you open the door, the more heat the oven will lose, making roasting time longer. OR, use a probe thermometer that stays in the turkey while it roasts, with an alarm that goes off when it’s ready.

Making lumpy mashed potatoes — Buy a potato ricer! It’s the best guarantee for a silky, lump-free mash.

Not serving hors d’oeuvres — Even if you’ve been tasting (read: snacking) all day as you cook, your guests haven’t. Put out something light, like cured salmon and crisps, to keep them hungry–but not ravenous–for the big meal.

Dishing out cold gravy — You can keep your gravy at serving temperature indefinitely by keeping it in a pot of barely simmering water that comes halfway up the sides of the gravy boat (although if you’re using grandma’s china, you might want to use a ceramic bowl).

Setting the table at the last minute — Set the table one day ahead. You can even put Post-It’s on serving dishes that say what recipe will go with which platter or bowl.

Top 5 Last Minute Gift Ideas For The Holiday

Hello, 11th hour shoppers… we have picked these best-sellers (which are our favorites, too) to help you speed through your holiday shopping. Here are our top 5 selection:


1. Hillborn Pottery — We’ve been carrying Rick Hillborn’s pottery since 2005. He creates these affordable unique gift, handmade in Canada, with careful attention only an artisan can give. Prices start at $18

2. Insulated wine carrier — featured in December edition of Greenwich Magazine’s  as the perfect little hostess gift. This good-looking wine carrier will be useful for many times over, especially for summertime picnic… Picnic At Ascot, $24


3. Nespresso‘s Citiz — what an amazing espresso machine! You don’t have to hire a barista to have a perfect cup of espresso or latte. And, right now is the perfect time to get a Nespresso machine: $75 credit towards coffee when you purchase a machine $249 and up.

4. Breville Panini Maker — actually, this panini maker is truly versatile: the dual plate design is suitable for cooking Breville_LeCadeauxany meal of the day. The flat bottom plate is perfect for cooking eggs and pancakes, while the ribbed top plate provides authentic, cafe style grill marks. $69.99

And finally…
5. Le Cadeaux‘s melamine oval platter — these platters are our newest addition to our store. Elegant, unbreakable, dishwasher safe, they are great for parties — yours or the hostess… Small oval is $15.99 and the large oval is $24.99

If you need additional gift ideas, we will be at the store on December 24th  to help you complete your gift list… We can create a food gift baskets filled with select, artisanal food goodies, or other gift basket combination…


Monday — Saturday 10:00 AM till 6:00 PM
Sunday                        11:00 AM till 2:00

As always, Happy Cooking,

the Cook and Craft crew!

Old Greenwich Town’s First Light 2010

This is the Old Greenwich Town block party… There will be holiday carolers, sweet and treats by other merchants, hot chocolate, magic, fun activities for kids, music, and (of course) Santa Claus!  We are going to serve some wine and hors d’oeuvres… and just like last year, and the year before, and the year before that… there will be a RAFFLE!


Monday — Saturday 10:00 AM till 6:00 PM
Sunday                           11:00 AM till 2:00 PM

our phone number: 203-637-2755

email: theshop@cookandcraft.com