kitchen rap

• site sights!
• Denby tableware
• in the spotlight… Halloween baking
• KitchenAid 6 quart stand mixers
• Kathleen Sloan McIntosh's food for a beer-lovin' October weekend!
• from Kathleen's recipe box… warm salmon with tomato vinaigrette
• from Kathleen's recipe box… Argentinian-style short ribs of beef
• from Kathleen's recipe box… chimichurri sauce
• from the Robin Hood recipe box… chewy chocolatey brownies
• publishing and subscription information

The Golda's Kitchen retail store is now open!

Located in the Heartland Town Centre in Mississauga, Ontario, the store features over 2,000 square feet of retail space and a fully-equipped demonstration kitchen. Much of our online product selection is maintained in stock in-store, and the additional warehouse space allows us to offer an expanded selection of products, including KitchenAid countertop appliances, Denby tableware, an expanded selection of cookware, Wusthof-Trident Culinar knives, Danica kitchen linens, and a selection of cookbooks by notable authors.

Our retail store is located at 700 Matheson Boulevard West at the corner of Mavis Road. For directions to our store and for information as to our hours, please see our retail store information page.

Denby's quality tableware is exceptionally versatile and durable. With Denby, you can drop the formalities when you get together with friends, or dress it up for a formal dinner party. Safe for use in the dishwasher, oven, microwave, and freezer, it will give you years of everyday use.

Established in England nearly 200 years ago, Denby prides themselves on their reputation for achieving the highest standards of craftsmanship and innovation.

Denby's Energy pattern is inspired by the muted tones of pebbles and the natural beauty of the shore. It's a sophisticated blend of charcoal, white, cream, and celadon green. Matching accessories and glassware allow you to set a complete table. Mix and match with Energy Leaf, a unique range of pieces with a delicate natural leaf design. Denby's Cinnamon pattern is inspired by the rich yet subtle blends of toffee, mocha, and cream, and complements Energy and Energy Leaf to extend the range of presentation possibilities.

Golda's Kitchen has everything you need to make mouth-watering treats for your little witches and goblins in celebration of All Hallow's Eve. Haunted house, monster, ghost, and Jack O' Lantern pans turn an everday cake into a delicious holiday centrepiece. Pumpkin and ghost mini pans make scary cupcake treats. And a wide range of Halloween cookie cutters, icings, and decorations provide all the kids need for an afternoon of spooky fun.

View our complete list of scary Halloween baking supplies.

Wilton aluminum cake pans haunted house $13.00 each info haunted pumpkin $11.50 each info monster party $13.00 each info skull $13.50 each info	Wilton pumpkin cake and cookie pans cake pan $11.50 each info stand-up cake pan $14.50 each info giant cookie pan $6.00 each info cookie treat pan $11.50 each info
Wilton mini cake pans mini ghost pan, 6 cavities $12.50 each info mini pumpkin pan, 6 cavities $15.50 each info petite pumpkin pan, 12 cavities $11.50 each info	Wilton cake and cookie sprinkles bats mix sprinkles, 2.5 oz $3.20 each info ghost mix sprinkles, 2.5 oz $3.00 each info Halloween mix sprinkles, 2.5 oz $3.20 each info sprinkle assortment, 4 varieties $8.50 each info sprinkle assortment, 6 varieties $10.50 each info

KitchenAid's new Epicurean next generation multi-function mixer has a larger bowl (6 quarts) and 50% more power (475 watts) than the current heavy duty series of mixers. It really does do it all -- mixing, whipping, kneading, everything from egg whites to heavy bread dough.

Ten speeds with a soft start feature cover every need from gentle stirring to high speed whipping. Electronic speed control maintains consistent speed under load. The planetary mixing action thoroughly blends ingredients all the way to the edges, without ever rotating the bowl. Includes 6 quart polished stainless steel bowl with handle, flat beater, dough hook, wire whip, and redesigned pouring shield.

Available in the full range of KitchenAid colours (white, almond cream, onyx black, cobalt blue, empire green, empire red, majestic yellow, matte imperial black, and matte imperial grey) as well as new navy blue and hunter green.

The Custom Edition stand mixer with 500 watts of power is available in metallic chrome.

The Professional Series stand mixers have 525 watts of power and are available in white, matte imperial black, and matte imperial grey.

Good food and good beer form one of the world's most perfect unions. Anyone who has savoured an iced lager with a thick-crust pizza, a best bitter with a wedge of aged Cheddar and crusty bread, or a hefty hamburger with an easy going amber ale knows how serendipitous the pairing of great beer and food can be.

Beer has long been enjoyed as the logical partner to foods like the ones mentioned above and other casual foods like heat-laden chicken wings or spice-infused chilis, and always with Asian or Indian-styled entrees. But the incredibly varied world of quality beers available now has opened up a whole new world of culinary possibilities.

I should point out before going any further that the beers we speak of here are those crafted brews from microbreweries, not the pedestrian, lacklustre beers from the big boy breweries. In 1985 there were but three microbreweries in Ontario; today there are close to 50 producing everything from sturdy ales to breezy lagers and even those terrific fruit-infused beers like Niagara Brewing Company's Apple Ale.

While many people think of cooking with beer, as in marinades, stews and the like, as good as those applications are, start teaming your favourite dishes with beer as you would a fine wine. Why not host a beer tasting dinner one cool October weekend, pairing some great food with fabulous beer? You'll find there is the perfect beer for every course -- even dessert! At the very least you will discover some new beers that will make you wonder why you've stuck with your same old 2-4 all this time. The following menu is just the thing to get you going, complete with beer suggestions.

Salute!

Until next month, cook and eat with love --

Kathleen Sloan McIntosh

Kathleen Sloan is a Toronto-born food writer whose work has appeared in major Canadian newspapers and magazines. Author of four cookbooks -- Rustic Italian Cooking, The Global Grill, The Sticks & Stones Cookbook (with Ted Reader) and The Wine Lover Cooks (with Tony Aspler) -- she lives with her beau and their black lab and assorted children who come and go, in Niagara wine country.

warm salmon with tomato vinaigrette

This recipe takes a pound of fresh salmon further than you think. If you like, you can substitute smoked salmon and omit the cooking of the fish.

Beer choice -- Wellington Arkell Best Bitter or Niagara Brewing Company Pale Ale

1. In a small mixing bowl, whisk together the olive oil, lemon juice, mustard, sugar, salt and pepper to taste. Stir in the diced tomatoes to combine well. Set to one side.
2. Blanch the green beans in boiling, lightly salted water for 5 - 6 minutes until tender but crisp. Remove from water with a slotted spoon and plunge into cold water for a minute or two. Drain and reserve.
3. Cut salmon into bite-sized pieces. In a skillet, heat the peanut oil over medium-high heat. Fry salmon pieces for 2 - 3 minutes, turning once or twice, until fish is lightly browned but still retains a moist, slightly underdone centre (longer if you prefer).
4. Use a slotted spoon or fish turner to transfer the salmon from the pan to the bowl containing the vinaigrette and gently toss to coat the fish with the dressing. Add beans and gently toss once more.
5. Arrange salad greens on four serving plates. Distribute the salmon and beans evenly among the plates and serve immediately.

Serves 4

Argentinian-style short ribs of beef

Beef ribs generally have a thick layer of surface fat so they will need trimming with a sharp knife, but leave a little fat on them as this ensures really succulent meat. You will get the best results by slow-cooking the ribs either in a low-heat oven or wrapped in foil or in a grill basket over a low-to-medium grill. The bright-green chimichurri sauce is an Argentinian favourite -- perfect with the rich-tasting meat. Serve with crushed potatoes and collard greens or Swiss chard.

Beer choice -- Niagara Brewing Company Apple Ale or McAuslan Brewing's Apricot Wheat Ale

1. In a small bowl, combine pepper, brown sugar, paprika and salt; mix together thoroughly.
2. Rub beef ribs with spice rub. Place in roasting pan. Pour beer around beef; cover pan with foil. Bake in preheated oven for 3 hours. Cut into individual rib portions.
3. Preheat barbecue or grill to medium-high. Grill ribs for 5 minutes or until crusty and tender. Serve with the following chimichurri sauce and more Niagara Brewing Company Apple Ale.

Serves 4 - 6

chimichurri sauce

Absolutely wonderful with rich beef ribs, chimichurri sauce is Argentina's answer to ketchup or salsa and is used for everything from dipping bread to enhancing griled beef ribs, steaks and other meats. It is great with grilled shrimp or fish. Increase the chili according to your personal heat tolerance.

1. In a food processor, blend garlic and onion. With motor running, add parsley, lemon juice, chili flakes and cayenne. As mixture starts to become chunky, add oil in a steady stream. Continue to process until relatively smooth and thick. Using a rubber spatula, scrape the chimichurri sauce into a bowl. Add salt and pepper.

chewy chocolatey brownies

For a fun after-school activity, have the kids decorate these brownies with a Halloween theme, using candy and licorice.

Beer choice -- Guinness or St. Ambroise Oatmeal Stout (for the grown ups, of course)

1. Melt butter and chocolate in saucepan on low heat, stirring until smoothly blended. Remove from heat and add sugar, vanilla, and eggs. Beat well.
2. Combine flour, baking powder, and salt. Add to chocolate mixture, stirring until well blended. Stir in nuts.
3. Spread in a greased 9" square cake pan.
4. Bake at 350°F (180C) for 25 - 30 minutes. Cool. Frost if desired with chocolate icing and cut into squares.

Recipe © 2000-2001, Robin Hood Multifoods Inc. Reprinted with permission. For more recipes, visit the Robin Hood website.