kitchen rap

• new to the kitchen
• site sights!
• Kathleen Sloan-McIntosh's international comfort stews
• from Kathleen's recipe box… lamb stew with black & green olives
• from Kathleen's recipe box… Moroccan veal tajine
• from Kathleen's recipe box… Meditteranean seafood stew
• from the Robin Hood recipe box… festive fruitcake cookies
• news from the Heartland… our retail store
• publishing and subscription information

Wilton's Harry Potter character cake pan

Your children's favourite wizard is now available in a cake pan, ready to decorate for a birthday party or as an after-school treat. Simply use your favourite two-layer cake recipe or mix, and follow the step-by-step instructions. Or, let your (or your kid's) imagination guide you in your decorating.

Wilton Excelle Elite bakeware

Wilton's new Excelle Elite bakeware features a durable non-stick coating on heavy-gauge steel to give a pan which is built to last, while providing superior food release and clean-up. Quick, even heating performance means baked goods turn out beautifully without burning. The bakeware is covered by a 10 year warranty, twice that of Wilton's earlier Excelle line of bakeware. And the addition of handles to most of the pans makes it easy to handle hot pans while wearing oven mitts.

Robin Hood Baking Festival Cookbook

Robin Hood is Canada's number one name in flour. Dedicated to helping you bake better, Robin Hood's test kitchens are constantly developing recipes for everything from decadent cakes to perfect pies and cookies. Every year the best of these recipes are featured in the Baking Festival booklet. More than 100 of these delicious baking recipes have been assembled to create the Robin Hood Baking Festival Cookbook. From cookies and cakes, pies and pastries, bars and squares to breads and muffins; this is baking at it's best from the experts at Robin Hood.

Joyce Chen burnished bamboo tools

Bamboo cooking utensils are stronger than wood and will not swell, split, or absorb moisture. They are safe for use on non-stick surfaces or in high-heat applications. And, they are dishwasher safe! What more could you ask for in a cooking utensil? The Joyce Chen bamboo tools come in a burnished finish, giving them an attractive honey colour.

Wüsthof-Trident Culinar knives

Chefs on the cutting edge know that the right tools make all the difference. No tool is more sacred to the professional chef than the kitchen knife, and perhaps no knife is more trusted by chefs worldwide than the knives of Wüsthof-Trident. Individually hand-forged in Germany from select high-carbon stainless steel, each Wüsthof-Trident knife is created to exacting specifications and subjected to rigorous quality control. The cutting edge is crafted by hand, then laser-tested for uniformity. The result? A knife of uncommon precision and geometry, perfectly designed for stay-sharp slicing, dicing, mincing and chopping. Wüsthof-Trident's Culinar knives feature stainless steel handles, providing a sleek and modern look combining comfort and safety.

Wildly Delicious chemistry sets

Looking for a gift for someone who has nearly everything for the kitchen? Wildly Delicous' chemistry sets add a distinctive finishing touch to kitchen countertops. The racks contain a beautiful spectrum of twelve herbs, spices, and decorations. The chemistry sets are not only attractive to see, but their functionality and versatility make them a pleasure to use as well. The glass vials are a convenient and easy way to dispense spices, and are extremely easy to wash and refill.

• Gift Suggestions
  If you are looking for something novel to give as a gift, check out our gift suggestions. Hundreds of products are listed--and more will be added during the coming weeks--from stocking stuffers to gifts costing $100 or more, and everything in between!
  
  
• Gift Certificates
  For the baker or cook who has almost everything, or for that fussy friend, we offer Golda's Kitchen gift certificates. Available in any amount from $10 on up, Golda's gift certificates can be e-mailed to the recipient (a great last minute gift!) or sent via regular mail to the giver or the recipient. Gift certificates are valid for one year from the date of issue and can be redeemed both online and at our retail store.
  
  To purchase a gift certificate, click here.
  
  
• Gift Wrapping
  To make your gift giving easier, why not have your purchase delivered directly to the recipient? We'll enclose a personalized gift card with your purchase at no charge. And, we'll wrap your gifts for you, in your choice of styles. Our casual gift wrap consists of our signature burgundy gift box tied with a raffia bow. For a more upscale look, our signature burgundy gift box is wrapped with elegant seasonal giftwrap and tied with ribbon. We'll even giftwrap large items, such as electric appliances, for you.
  
  
• Product Returns and Exchanges
  Although you go to great effort to select the perfect gift for friends and family members, there are occasions when the recipient has need to exchange or return an item. Our return policy allows you or the recipient to return or exchange any purchase within 30 days of receipt (for items purchased as Christmas gifts, this period is extended to January 11, 2002). Products should be unused and in their original packaging (if applicable), in a resellable condition. Simply contact us to advise us that the item is on its way, follow the return instructions provided with the shipment, and we'll provide an exchange, refund, or issue a gift certificate for the value of the products (not including any shipping and handling or gift wrapping charges).
  
  
• Delivery Options and Holiday Shipping Deadlines
  To ensure that your gift arrives on time, we provide you with a choice of shipping options. Within Canada, expedited parcel gets your order delivered to most addresses within 5 business days, Xpresspost within 2 business days, and Priority Courier provides overnight delivery to most destinations. As Canada Post experiences higher-than-usual workloads during this busy season, we recommend that Christmas orders to be delivered via expedited parcel be placed by December 14. After this date, we recommend Xpresspost or Priority Courier, depending on the destination.
  To the United States, surface parcels arrive in 7 - 14 business days, those shipped via Xpresspost USA are delivered within 2 - 4 business days, and Purolator International will deliver the next business day. To ensure on-time Christmas arrival, we recommend that orders to be delivered via surface parcel be placed by November 30. After this date, we recommend Xpresspost USA, or Purolator International for last-minute orders.
  There's still time for shipping to international destinations: international air parcels arrive in 6 - 10 business days, so place your order by December 7, and Purolator International will deliver to major cities worldwide in 2 business days. We do not recommend that Christmas orders for delivery outside Canada and the United States be delivered by surface parcel.
  For more information regarding delivery timeframes, please review our delivery chart or contact us to inquire as to the recommended delivery method. We strongly recommend that orders be timed to arrive no later than December 21.
  The delivery timeframes provided here are intended as a general guide. Due to factors beyond our control, we are unable to guarantee the delivery timeframes.
  
  
• Product Availability
  We're almost fully stocked for the season, and products keep arriving on a daily basis. But, as the holidays approach, we will be running low (and running out) of some products. Please check the availability status of each item on the product detail pages or during the checkout process so that you will be aware of when your order can be shipped. To try and ensure that you receive the ordered items in a timely manner, we'll often ship a partial order and create a backorder for the missing item(s); these will be shipped at a later date, with no additional shipping charges, once more stock has been received. [Your credit card is charged only when your order is shipped, and only for those items shipped; a second charge will be processed once the backordered items are shipped.]
  Please note that the availability information provided on the website is subject to prior sales (including in-store purchases and orders received via telephone) which may not yet have been updated online. As well, multiple quantities of items noted as being in stock may not be immediately available.

The onset of November makes me want to haul out my Dutch oven or my favourite round terra cotta casserole in preparation for hearty, warming stews. As great as basic Canadian stews are, there is a whole other world of one-pot comfort food to explore. It seems to me that while every country has one national dish that distinguishes them from the rest of the world's food, every culture has at least one slow-cooked-to-perfection dish of which it is justifiably proud. There are hearty goulashes from Hungary, Northern China and Vietnam's steaming fire-pots -- the original casserole -- filled with seafood, beef, vegetables and noodles. Louisiana offers rich, dark gumbos, Italy is renowned for peasant favourites like osso buco and chicken cacciatora, India has complicated, intensely flavoured curries and there are tajines from Morocco, Jamaican pepper pot and Ireland's famed potato and lamb stew. Not satisfied with one, the French have given us a seemingly endless array of ragouts, daubes, fricassees, blanquettes, bouillabaisse, carbonnades, navarins...each subtly, but importantly, different from the next. Even good, old North American chili is essentially a stew, with or without the "carne".

There are at least as many names for stews as there are reasons for choosing these nourishing concoctions once the colder weather makes its presence felt. We love these one-pot-wonders because they provide comfort, are simple to prepare and satisfying. Stews evoke a sense of well-being, from their preparation, to their wonderfully warming aromas right through to the eating. And at this time of the year -- and especially with all the turmoil that exists in the world today -- we so need well-being and comfort in large measure.

So here are three quite different stews from three quite different cultures: a sumptuous Greek-style lamb stew with olives, a Moroccan veal tajine and a magnificent French Mediterranean-style seafood stew.

May they remind us with comfort of how different yet intrinsically similar we all are.

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.

lamb stew with black & green olives

A good butcher should be able to provide you with shoulder of lamb -- the first choice for this particularly good stew, because it lends special flavour and texture. However, boneless lamb also gives good results. Buy good quality olives from a delicatessen for this dish.

Wine of choice -- Choose a robust Californian red Zinfandel, a Portuguese red or a Southern Italian rustic red

1. Season the lamb with a little salt and pepper. In a Dutch oven or similar heavy pot, heat the oil over high heat. Brown the lamb on all sides, in batches, transferring to a plate when it is cooked.
2. Saute the garlic, onions and cumin in the pan for about 10 minutes until they are softened. Add oregano, broth, wine and raisins, and bring to a gentle boil, reduce heat and return the lamb to the pan. Bring mixture to the boil, once more, reduce heat and allow stew to simmer, loosely covered, for 1 1/2 hours, until meat is tender.
3. Half an hour before you wish to serve the stew, add the olives; mix well and continue to simmer the stew. Just before serving, add the chopped parsley. Serve with rice or boiled new potatoes tossed in butter and chives.

Serves 6

Moroccan veal tajine

Moroccan stews, known as tajines, and couscous are often treated to ras el hanout, a blend of dozens of herbs and spices. This recipe features three of Morocco's favourite seasonings: coriander, cumin and parsley. Plan to serve this fragrant stew with couscous or rice.

Wine of choice -- Southern French red or a crisp Sauvignon Blanc

1. Crumble the saffron and leave to soak in 1/4 cup (60 mL) hot water for about 20 minutes.
2. In a Dutch oven or similar heavy-based casserole, saute the onions and garlic in the olive oil over medium heat, stirring, for a few minutes until softened.
3. Add the veal, ginger, salt, pepper and saffron mixture, give it a good stir and then add just enough water to cover the veal (approximately 3 cups (750 mL)). Bring to the boil, reduce heat and simmer for about an hour, loosely covered, stirring occasionally, until veal is almost tender.
4. Meanwhile, in a large pot, cook cauliflower in lightly salted boiling water for 2 minutes and drain (if you prefer use a steamer to cook the cauliflower).
5. Gently stir the coriander, paprika and cumin into the veal mixture. Then add drained cauliflower, making certain to submerge well into the liquid.
6. Simmer the stew, loosely covered, for another 1/2 hour or until everything is quite tender.
7. Using a slotted spoon, transfer the meat and cauliflower to a large warmed platter and keep warm while you reduce the liquid in the Dutch oven over a high heat to about 1 1/2 cups (375 mL).
8. Add salt and pepper to taste. Carefully pour over the veal and cauliflower. Sprinkle the parsley over all and serve with couscous or rice.

Serves 4 - 6

Mediterranean seafood stew

The ultimate stew for seafood lovers, this magnificent dish combines flavourful monkfish, shrimp and mussels in a heady, Pernod-infused broth. It is all you will need for supper on a cold night -- just add good crusty bread and a peppery extra virgin olive oil for dipping.

Wine of choice -- Southern French white or a Spanish rose

1. Cook the garlic and onions in olive oil in a bouillabaisse, Dutch oven or similar heavy-based casserole, until softened. Add carrots, potatoes, tomatoes, clam juice and wine and bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes or until vegetables are tender.
2. Add red pepper and mussels and simmer, for 2 minutes, or until mussels open. Add monkfish, shrimp, tarragon, salt and pepper to taste and simmer for 5 minutes or until fish is cooked. Discard any unopened mussels and carefully stir in Pernod. Serve immediately.

Serves 4 - 6

festive fruitcake cookies

If you were just too busy to prepare fruitcakes earlier this season, try this alternative. Chock-full of fruit and nuts, these taste like mini fruitcakes. And they freeze well, so prepare them now before you get too busy shopping and attending holiday parties so that they are ready to eat whenever guests arrive.

1. Combine raisins, candied fruit and nuts. Mix well.
2. Cream shortening, sugar, egg, vanilla and almond extract in large bowl on medium stand of electric mixer until light and creamy.
3. Combine flour, baking soda and salt. Add to creamed mixture, beating on low speed until blended. Stir in fruit mixture. Mix well.
4. Drop dough by heaping tablespoonfuls (20 mL) about 2 inches (5 cm) apart onto prepared cookie sheet. Bake for 10 to 15 minutes or until golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely.
5. Store cookies at room temperature for a day to let flavours mellow before eating. Makes about 3 dozen cookies.

Recipe © 2001, Robin Hood Multifoods Inc. Reprinted with permission.
For more recipes, see the Robin Hood Baking Festival Cookbook or visit the Robin Hood website.

our retail store

Our retail store is located at 700 Matheson Boulevard West (at Mavis Road) in the Heartland Town Centre, Mississauga. Click for our hours and travel directions.

• Holiday Cooking Courses
  Just in time for the holiday baking season, we're offering courses in our retail store's kitchen to help you create special treats for friends and family.
  
  Holiday Cookie Decorating
  You'll create holiday cookie treats on a stick, learn to prepare spritz cookies, and practice decorating techniques to turn even the most simple sugar cookie into a colourful holiday treat. You'll take home a holiday mug filled with cookie treats which you've created, along with a selection of spritz cookies. This two-hour class will be held on Sunday, November 25, 11:00 a.m. - 1:00 p.m. and on Wednesday, December 5, 7:00 p.m. - 9:00 p.m. Registration is $15.00.
  
  Holiday Candy (Chocolate) Making
  You'll learn to prepare -- and take home -- a delicious array of holiday chocolate treats, including truffles, filled candies, chocolate bark, and festive lollipop treats. If you've always wanted to work with chocolate, but didn't know where to start, this two-hour class is for you! Classes will be held on Wednesday, November 28, 7:00 p.m. - 9:00 p.m. and on Sunday, December 9, 11:00 a.m. - 1:00 p.m. Registration is $15.00.
  
  Holiday special: Register for both courses and save $5. Or, register with a friend for one course and you each save $2.50.
  
  To register for a class, stop by the store, call us at 905-712-1475, or send an e-mail to golda@goldaskitchen.com. For additional information, please see our class information page.
  
  
• Cake Decorating Courses
  Whether you prefer to bake your cakes from scratch or prepare them using a mix, you can turn every cake into something special using some simple -- and some not-so-simple -- decorating techniques. Beginning in January, Wilton cake decorating courses will be held in Golda's Kitchen's kitchen.
  
  Course I: Basic Cake Decorating Techniques
  You'll begin by learning the basic principles of cake decorating: how to prepare and ice a cake, and the use of a piping bag and tips. From there, it's on to borders, writing, piping stars and shell, creating roses and floral sprays, figure piping, and more! Four fun-filled 2-hour classes will be held weekly on Wednesdays, 7:00 p.m. - 9:00 p.m., beginning January 9, 2002 or on Sundays, 11:00 a.m. - 1:00 p.m., beginning February 10. Registration is $35.00; supplies are extra.
  
  Course II: Flowers and More!
  Now that you're familiar with the basics, you will build your skills working with royal icing and colour flow technique. Create basketweave patterns, rosebuds, lilies of the valley, and an assortment of flower nail flowers. Four 2-hour classes will be held weekly on Wednesdays, 7:00 p.m. - 9:00 p.m., beginning February 13, 2002. Registration is $35.00; supplies are extra.
  
  New year's special: Register for both Courses I and II and save $10. Or, register with a friend for either Course I or Course II and you each save $5.00.
  
  Additional cake decorating courses and workshops will be scheduled throughout 2002. To register for a class, stop by the store, call us at 905-712-1475, or send an e-mail to golda@goldaskitchen.com.
  
  
• Knife Sharpening
  With proper care, quality knives will last a lifetime. Regular use of a honing steel helps to keep knives in top condition, but all knives could benefit from a professional sharpening in order to remove microscopic nicks and burrs and restore the find edge of the blade. Get your knives back into top condition for carving the holiday turkey with Golda's Kitchen's new professional sharpening service. Bring your knives into the store for sharpening by Monday morning, and the sharpened knives will be ready to be picked up in 4 - 6 business days. Sharpening fees are $4.50 for knives with blades up to 5" in length (e.g., paring knives) and $5.50 for longer-bladed knives (e.g., carving and chef's knives). Repairs or re-grinding of damaged knives can also be arranged, as can sharpening of other blades, such as scissors or garden tools.
  
  
• Gift Wrapping
  To make your holiday gift shopping easier, we're pleased to offer in-store gift wrapping of your purchases, in a variety of styles. Choose from our signature burgundy gift box tied with a raffia bow or one of our elegant seasonal giftwraps. We can even giftwrap large items, such as electric appliances, for you. Gift wrapping fees vary; ask an in-store sales associate for details.
  
  
• Extended Shopping Hours
  Time is precious during the holiday season, so we're making it easier for you to visit us in-store during the month of December. We'll be open until 9:00 p.m. on Saturday, December 8, 15, and 22 and watch for extended hours on Sunday, December 23 and Monday, December 24.
  
  Don't forget, though, that you can shop online any time it's convenient for you, and either have your purchase delivered or pick it up in-store.