Thursday, November 6, 2014

Visit us at our new blog!

We are happy to announce the launch of our brand new blog! Please visit us at our new location to keep up to date with recipes, tips from the kitchen, information about our products and what's going on in our cooking school.

We look forward to seeing you in The Pantry

Monday, September 29, 2014

Happy National Coffee Day!

If you haven't already celebrated National Coffee Day with your favorite cup of joe today, (or even if you have!) here's a great dessert to serve tonight...

Coffee Caramel Espresso Dessert

With its whimsical presentation, this dessert is one that is sure to delight your guests! The perfect after dinner treat.


  1. Mix espresso powder with cold water.
  2. Combine heavy cream, Kahlua, confectioner's sugar, and espresso. Beat until lightly whipped and soft peaks form. Reserve half and refrigerate the remaining half.
  3. With beater on low, mix Mascarpone and dessert sauce until smooth. Fold in reserved whipped cream until well blended and light in texture.
  4. Spoon mixture into demitasse (or your favorite small) cup, leaving about 1/8-inch space from the top. 
  5. Top mixture with a dollop of remaining cream and spread to touch the sides of the cup, creating a "faux" foam. 
  6. Sprinkle top with espresso powder and serve with a small biscotti.

Tuesday, September 16, 2014

Comfort Cooking Sweepstakes!

We're giving away a HUGE assortment of our most popular specialty foods, including; Simmering Sauces & Meal Starters, Bread Mixes, Risottos, Specialty Oils, Cider Mixes, and a Stuffing Mix, PLUS an exclusive 12-piece stainless steel Stonewall Kitchen branded pan set - a total value of over $1,300!  Perfect for the upcoming holidays!  For more details and too enter, visit our website!

Wednesday, August 27, 2014

A Fantastic Summer Meal - Fatoosh Salad

We are not ready to let go of summer yet - and are going to spend this weekend enjoying our favorite summer meals, such as Fatoosh Salad!

Fatoosh is a salad indigenous to Levantine cuisine, composed of toasted pita bread, greens and other vegetables. This fun dish encompasses the delicious flavors of some of our favorite summer foods, such as shrimp, which provides a lean source of protein, and those beloved fresh tomatoes that add a burst of sweetness and acidity to every bite. Our new Roasted Tomato Balsamic Vinaigrette adds dark and smoky flavors with subtle notes of herbs and spices and pairs well with the essence of the grill and the salty feta. It’s perfect as a main course or a side dish, and as all other summer dishes, it’s best eaten outside!

  • 1 pound shrimp, peeled and deveined
  • 3 romaine lettuce hearts, washed and dried
  • Olive oil
  • Salt and pepper
  • 2 5-inch pita bread rounds
  • 1 cup garbanzo beans, drained and rinsed
  • 1 cup fresh tomato, diced
  • 1 cup seedless cucumber, quartered lengthwise and sliced 1/8-inch thick
  • 1/4 cup pepperoncini, sliced
  • 1/4 cup red onion, thinly sliced
  • 3 ounces feta cheese, crumbled
  • Stonewall Kitchen Roasted Tomato Balsamic Vinaigrette
  1. Place shrimp on skewers. Brush with olive oil and season with salt and pepper. Grill over medium-high heat about 2 minutes per side until pink and opaque. Remove from skewers and set aside.
  2. Cut heads of lettuce lengthwise. Brush with olive oil and grill over medium-high heat cut side down 2-3 minutes total, turning occasionally. Remove and set aside.
  3. Grill the pita bread turning occasionally until crisp. Crumble into bite sized pieces. Arrange grilled lettuce on individual plates. Top with shrimp, pita, garbanzo beans, tomato, cucumber, , onion and cheese. Drizzle vinaigrette over salad and serve immediately.

Wednesday, August 20, 2014


We are spoiled here on the coast of Maine. Lobster is always available and is fresh from a local lobster pound often right off the boat. No matter where you buy your lobster make sure they are fresh and lively and not lethargic. They should flap their tails when picked up out of the water.  

When you think of cooking lobsters, most think of a big pot of boiling water, when in reality steaming your lobsters (instead of boiling) results in a are more flavorful lobster, as well as takes less time to cook. All you need to do is fill a large pot with 2-inches of water and bring to a boil. Place the lobsters in backside down; this will trap the delicious juices in the shell. Cover and steam until bright red about 12 minutes for a 1-pounder and 20 minutes for a 2-pounder. To test if they are done, simply pull off one of the small legs. If it comes off easily it is done.

A 1 ½ pound lobster will yield about ½-pound or about 1 ½ cups lobster meat (less if it is a shedder). 
Keep it simple when it comes to serving lobster. There is no need for fancy sauces or stuffing. The meat is delicious on its own and most enjoy it dipped in a little melted butter.


A few fun facts about lobsters

  • Lobsters, like all crustaceans, molt when they outgrow their shells.  Typically this happens around mid-summer which is when you can find shedders. A tasty sweet tender treat, they are less expensive, but also have less meat. And although the hard shell lobsters often provide more meat, it does tend to be a little tougher.
  • Interested in knowing whether the lobster is a female or male? Look on the underside at the base of the tail. There will be two feelers. If the feelers are hard it is a male and if they are feathery it is a female.
  • A one pound lobster is typically about 5-7 years old

Enjoy the sweet, sweet taste of lobster!

Friday, August 15, 2014

Happy Birthday, Julia

“The only time to eat diet food is while you’re waiting for the steak to cook,” stated Julia Child. An American cooking expert, author and television personality, Julia was known for her promotion of traditional French fare. As the first woman to be inducted into the Culinary Institute Hall of Fame in 1993, she paved the way for Americans to move away from frozen and packaged food and to look at preparing their food differently. Her wit, enthusiasm and humble personality stole America’s heart as she turned into an unlikely star during her popular cooking series, “The French Chef” which premiered in 1963.

Image courtesy of
It’s no secret that we’re Julia Child aficionados around here – so much so, that we dedicate seven days in our Cooking School to her every August during the week of her birthday. These wonderful (and arguably most popular) classes are taught by staff and guests chefs and feature some of her best recipes. 

Patty Roche, our Culinary Specialist, teaches every year during this exceptional week. 

“What is special about Julia Child week is that we’ve been doing it from the inception of the Cooking School. It’s something that our guests look forward to each year,” said Roche. 

Today, she is paying tribute to Julia with a special birthday menu that includes:

  • Coquilles St. Jacques a la Provençale - Scallops Gratinéed with Wine, Garlic and Fresh Herbs
    • Two of Julia's favorite ingredients, butter an wine, meld together with fresh scallops, garlic and herbs for a sinfully delicious appetizer.
  • Fricassee de Poulet A L'Ancienne - Slow Braised Chicken in Stock and White Wine
    • A traditional Sunday dinner dish - chicken pieces are turned in hot butter, sprinkled with flour and seasonings then simmered in wine and white stock.

  • Pomme de Terre à l’Huile – French Potato Salad of Sliced Potatoes in an Oil and Vinegar Dressing
    • French potato salad that is prepared while the boiled, sliced potatoes are still warm, so they will absorb the dressing. Delicious eaten warm or cold.
  • Choux de Bruxelles Etsuves au Beurre - Brussels Sprouts Braised in Butter
    • Julia recommends dressing up these Brussels Sprouts with cream, cheese or chestnuts if you're looking for a variation.
  • Gâteau de Crêpes à la Normande – Mound of Crêpes with Apples
    • Instead of having individual stuffed crêpes, which can be labor intensive, these are topped with a layer of filling between each crêpe.

This flavorful menu would make a delightful dinner party if you choose to host your own Julia Child celebration. Julia’s recipes for the dishes listed above can be found in “Mastering the Art of French Cooking,” volume one.  

When planning your dinner party, be sure to pick up wines that will complement your menu selection. Below are some suggestions from Julia herself:
  • To compliment your scallops, serve with a chilled rosé, or dry white wine. 
  • To compliment your chicken, serve with a chilled, fairly full-bodied white Burgundy, Côtes du Rhône, or Bordeaux-Graves.
  • Having champagne on ice is a nice touch if you're celebrating Julia's birthday, also.

Set your table in an elegant, yet rustic French fashion. Start with a basic off-white or cream colored tablecloth and use a rustic table runner (burlap is always a nice touch). Enhance with colorful wild flowers and simple place settings. Try adding ribbon tied quotes to each napkin highlighting some of Julia’s favorite sayings. We love “If you’re afraid of butter, use cream."
Bon appétit!