Delta Faucet with Touch2O Technology

This, my friends, is one of the best things since slice bread.  How many times have we been cooking or baking and ended up with oil, batter, and other sticky things on our hands and fingers? In an attempt to clean our hands, we reach for the faucet only to dirty the faucet as we try to turn the hot and cold knob.  Well, I say good-day to those old faucets and a sexy “where have you been all of my life” hello!  Ladies and Gentlemen, run to your nearest store and pick up one of these…

"Addison"
Delta Faucet Touch2O Technology

"Pilar"
Delta Faucet Touch 2O Technology

The Delta Facet with Touch 2O Technology! Start and stop the flow of water with a touch of your wrist, forearm or elbow. It comes in several sleek designs for every kitchen.  An add-on like a built in soap dispenser to finish the look and keep your countertop clutter-free is essential.

I bought mine…did you buy yours?

"Seconds"?

Oh, how I once loved Le Creuset.  Their enameled cast iron cookware is colourful, durable, easy to use and is most importantly, manufactured in FRANCE. 

Courtesy of Le Creuset

As cooking shows began to gain popularity, chefs began to praise certain products they endorsed and swore by.  This is how the Le Creuset phenomenon began…and then the hype was born, and with it, came the “Seconds” which can be found at HomeSense, Winners, and any retailer that sells Houseware “Labels” for less.  Do not, I repeat, DO NOT purchase any of their products if they have slapped a “Seconds” sticker on their cast iron cookware.  First of all, flip the product over, where is it made?  If it doesn’t say “France”, please place it back on the shelf.   For the “Seconds”,  you will usually see engraved  “Made in China” or Made in Thailand”.  Le Creuset  China manufactures enamel over steel stockpots. Le Creuset Thailand manufactures stoneware (not cast iron).  Now, if you look really closely to the product, is it as durable as the products made in France.  Most importantly, the enamel will always be unfinished.  Check again, is it as heavy as the cookware made from France?  Please note the Le Creuset “Seconds” are indeed a Le Creuset, but not a true cast iron original made in France.  They chip easier, and do not look as flawless as the cookware made from France as only France can use their sand casting method, spraying 2 coats of enamel (each fired at 800°C).

Courtesy of Black Rumba

I am no way encouraging that we all become snobs when walking into a Houseware store or boutique, but please, always check where your products were made because retailers may try to get you by increasing the price of the “seconds” and passing it off as the “Premiere” cast iron cookware.

The best Cast Iron cookware I have ever used belongs to a company named Staub.  Staub is also made in France!  Staub cookware has self-basting spikes underneath the lid to ensure continuous, natural basting. Also, the handles and knobs can withstand temperatures up to 500°C.  Each staub cookware comes with a Lifetime Limited warranty, and like its competitors it comes in an array of colours,

Both Le Creuset and Staub are pricey products but why be like everyone else?  Stand out from the rest and get yourself the best! Chefs have been praising staub for years!

Presentation Is Everything!

How often do you go to a restaurant and notice how “used” their plates look?  You notice scratches in the center of the plate because they have stacked other dishes on top of each other...we seem to notice a lot in a short period of time. In order to preserve the quality of your dishes, try to store them on individual plate racks.  Another alternative would be to place a microfiber cloth between your plates as you stack them.  Although it seems a little time consuming, once you get in the habit you’ll adopt a system that works best for you.  Here are a few samples of different style plate racks that may work in your home.

Luxury Plate Rack insert made from Solid Beech



Plate Holder Drawer Insert



Wooden Plate Rack Wall Shelf

If you head into your favourite organizing solution store, hardware store or kitchen decor store, you will find a large variety of plate racks that will work for you and your home.

Now that we've discussed how to preserve the quality of your beautiful plates, how do you present them on your dining table?  My ultimate favourite is to start out with a charger plate (also known as a service plate).  Since food is not actually served on chargers, they are often called underplates or chop plates.  Often a decorative charger plate is left on the table as a large coaster for the soup and salad courses and then removed for the main entree. Others keep the underplate, charger or chop plates together until the end of the entire meal.  There are hundreds of decorative charger plates on the market but my favourite is the very simple and classy glass charger plate with either a gold or platinum rim from William Ashley.  I absolutely adore the presentation you can achieve when placed on your table.  It can be used with your best China or with you favourite everyday plates (Both are shown below)

Glass Charger with Platinum Rim with Noritake China

Glass Charger with Platinum Rim with Everyday Mikasa Set

Another thing I love about Chargers is that it makes your table look simple and sleek.  There is no need for placemats which can really drown out and take away from your table decor.  Do you agree?  I would love to hear your preferences! 

Niagara-on-the-Lake Icewine Festival

I had the pleasure of attending Niagara-on-the-Lakes Icewine Festival this weekend and praises need to be given to Vintage Hotels and Chateau Des Charmes for hosting such a wonderful weekend.  A special praise needs to be made to Queen's Landing's Executive Chef James Olberg who stunned us with his exquisite cuisines throughout the weekend.  On Friday, Chef James teased us with a Braised Pork Belly fresh pear and scallion salad, saturday morning he wowed us with a cooking demo featuring his Seared Sea Scallops with Dungeness Crab and Avocado Salad with an Icewine corn and basil coulis.  It was "finger-licking good"...so good I couldn't wait to get home and try it myself!

My favourite part is the Icewine Corn & Basil Coulis.  You can add it to so many other dishes!

Icewine Corn & Basil Coulis (Courtesy of Chef James, Queen's Landing)
Serves 4 to 6

2 pounds sea scallops, rinsed and patted dry
Coarse sea salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, minced
3 oz cup dry white wine
2 oz CDC Icewine
1 1/2 cups corn kernels (from about 3 ears)
1/4 cup heavy cream
2 fresh basil leaves, thinly sliced
2 tablespoons chopped fresh chives

Directions:
1. Remove the muscle from each scallop and discard. Season both sides with salt and pepper.

2. Heat 1 tablespoon butter with 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot. Place half of the scallops in the pan and cook, turning once, until golden brown, 1 to 1 1/2 minutes per side. Transfer scallops to a plate and loosely cover to keep warm. Repeat process with remaining butter, olive oil, and scallops. Top with Crab and Avocado Salad, reserve till needed.

3. In a sauce pot add shallot and cook, stirring, until softened, about 1 minute. Add wine and Icewine reduce then add corn, cream, basil, and chives. Cook, stirring often, until cream is reduced and slightly thickened, about 3 minutes. Transfer the sauce to the jar of a blender and puree until smooth. Return pureed sauce to the skillet add butter and whish, reserve till needed.

If any of you have a chance to visit Niagara-on-the-Lake, please make sure you book brunch, lunch or dinner at the Queen's Landing and allow Chef James to cook something spectacular for you.  I'm already counting down my return...

The Mixer of All Mixers

For those of us who spend a lot of time baking in the kitchen, I’m sure your preferred mixer is the 5-qt KitchenAid.  Well, if you’re looking to purchase a mixer pastry chefs rely on and trust especially when dealing with a limited amount of kitchen space, allow me to introduce you to the Hobart N50, a 5-qt Mixer that can’t be beat! 

Courtesy of Hobart Corp.

Hobart produces products for commercial use but they have introduced the new 5-qt Mixer that can now replace your 5-qt KitchenAid designed for long-term usage under heavy-duty conditions.  Standard equipment on the N50 includes the stainless steel five-quart bowl, a "B" flat beater, a "D" wire whip and "E" dough hook.  It’s available of 5 vibrant colours (Cherry Red, Berry Blue, Creamy White, Plum Black and Hobart Gray).  All attachments can be purchased as well including bowl guards to bowl scrapers, pastry knives to a vegetable slicer.  My excitement is building as I mention these specs!  This mixer truly is the mixer of all mixers for smaller spaces.

If you have this mixer (or the 5-qt KitchenAid), I encourage you to try making some Cake Donuts...absolutely delicious!

CAKE DONUTS    

Yield: 12 doughnuts and 12 doughnut holes

Ingredients

2 large eggs
2/3 cup sugar
2/3 cup sour cream
3 tablespoons unsalted butter; melted and cooled
3 cups all purpose flour
1 teaspoon vanilla
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1/2 teaspoon salt

1 pint (32 oz.) vegetable oil for frying

In the mixer bowl using the "B" flat beater, beat eggs with sugar on speed 2 until the mixture is thick and light, about 2 - 3 minutes. Add sour cream, butter and vanilla mixing well on speed 1 for about 3 minutes, or until completely mixed. Scrape bowl as necessary.

Switch agitators to the dough hook. In another bowl sift together flour, double acting baking powder, baking soda and salt. Add the flour mixture to the sour cream mixture 1 cup at a time turning off machine during addition, then turn back on and mix on speed 1 after each addition until the dough is just combined.

Mix until the dough begins to leave the sides of the bowl. (The dough will be somewhat sticky.)

Turn the dough out onto a surface sprinkled generously with flour. Dust the top of the dough with more flour and roll or pat it out 1/3 inch thick.

Let the dough rest for 10 minutes.

Cut the donuts out with a biscuit cutter, dipped in flour. Cut the centers out with an icing tip or small bottle lid. Set aside.

Gather up the scraps, and gently pat them back into mound, flatten until about 1/3 inch thick, cut out donuts and holes. Do this until all scraps are used.

In a large, thick-bottomed pan, heat 3 inches vegetable oil to 350 degrees. Fry the doughnuts, 4 at a time for 1 minute on each side, or until they are golden brown. Transfer them with a metal slotted spoon to paper towels to drain.

Fry the doughnut holes, 4 - 8 at a time for 45 seconds on each side, or until they are golden brown, transferring them with the slotted spoon as they are fried to paper towels to drain.

Allow to cool and dip in cinnamon-sugar, powdered sugar or melted chocolate.