Kobo Mini Valentine's Day Promo

Entry: 
Friday, January 25, 2013 - 05

You can order from our website for in store pick up only. Or pay a visit and pick one up. Or you can call us and we shall ship it anywhere in the USA for free!!

Can't wait to try this Ottolenghi recipe tonight. My new chef love.

Entry: 
Monday, January 21, 2013 - 05

Buckwheat and chicken pot with apple and thyme

Many
ingredients are called "earthy", but none comes as close to fitting the
bill as buckwheat. I'm mildly obsessed with the stuff. I've been known
to have it as breakfast porridge, but these days I'm more likely to use
it in hearty savoury dishes and salads. If you don't like buckwheat –
and not everyone does – bulgar works just as well here. Serves four
generously.

2½ tbsp sunflower oil
150g roasted wholegrain buckwheat (aka kasha)
40g unsalted butter
75g whole blanched almonds, roughly chopped
¾ tsp each ground cinnamon, allspice, cumin and cardamom
3 medium onions, peeled and thinly sliced
80g currants
6-8 small chicken thighs, boned, skin on
Salt and black pepper
2 granny smith apples, cored and cut into eight wedges
2-3 sprigs fresh thyme
75ml brandy
150ml chicken stock
25g parsley, roughly chopped

In
a small saucepan, bring 300ml of water and half a tablespoon of the oil
to a boil. Turn the heat to very low and remove from the heat. Pour in
the buckwheat, return to the stove and stir. Cover with a tight lid and
cook for 10 minutes, stirring a few times. Remove from the heat, fluff
up with a fork, cover and set aside.

Meanwhile, put a large sauté
pan on medium heat. Add half the butter and all the almonds and spices.
Cook, stirring, for four minutes, and tip into a bowl. Return the
uncleaned pan to the stove and add the rest of the oil and butter. With
the heat medium-high, add the onions and cook for 15-20 minutes,
stirring occasionally, until caramelised and lightly charred. Tip into
the almond bowl, stir in the currants and set aside.

Season the
chicken with a quarter-teaspoon each of salt and pepper. Wipe clean the
onion pan and place on a medium to high heat. Add half the chicken, skin
side down, and half the apple and thyme. Leave to cook for five
minutes, until the chicken is browned and the apple charred, turn and
cook for two to three minutes more. Transfer to a warm plate, discard
any fat, and repeat with the remaining chicken, apple and thyme.

Return
the first batch of chicken to the pan, including any juices from the
plate, add the brandy and let it bubble and evaporate. Add the stock,
reduce by half, then turn the heat low and fold in the buckwheat,
almonds, parsley and half a teaspoon of salt. Serve hot.

• Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London

I told my son I don't usually go into bookstores while on vacation but couldn't resist this one in the sleepy town of Hanapepe

Entry: 
Thursday, January 17, 2013 - 05

Join us at the Big Book Club Getaway at Mohegan Sun February 1 and 2, 2013

Entry: 
Thursday, January 3, 2013 - 05

The Big Book Club Getaway is coming to Mohegan Sun on February 1 and 2, 2013.  Lots of authors, book clubs and keynote speakers will be there to share and talk about their books.  Bank Square Books is hosting a panel on book clubs on Friday evening at 7 pm with CT Humanities, our Random House Sales Rep Ann Kingman, and a member of the Reading Group guides. Tickets are now for sale at Bank Square Books in Mystic, CT and on their BBCG website. Visit this link for more information and details.
http://www.thebigbookclub.org/events/