kitchen rap

• in the spotlight… kitchenwear
• Kathleen Sloan-McIntosh's weekend brunch
• from Kathleen's recipe box… oven-baked corned beef hash
• from Kathleen's recipe box… red lentil salad with double smoked bacon
• from Kathleen's recipe box… phyllo pizza square with tomatoes
• from the Robin Hood recipe box… Indian naan bread
• on the chopping block… toasters
• from the Robin Hood recipe box… Easter sugar cookies
• publishing and subscription information

No, it's not a misspelling. Kitchenwear refers to the wearable items in your kitchen -- aprons, oven mitts (and their cousins, the pot holder), and chef's hats -- and related items, such as kitchen towels and dishcloths. Spring brings longer and brighter days (and rain, of course), and a colourful apron or towel is a simple, yet inexpensive, way to brighten the surroundings in your kitchen.

Now Designs produces a lovely collection of 100% cotton bibbed café aprons with a front pocket; a crease-resistant finish keeps the aprons looking neat even after multiple uses. The aprons are 34" long and 23-1/2" wide and are available in 19 solids, stripes, and patterns (shown in photo at right). 13" oven mitts and 8" square pot holders are available in matching and coordinating colours. All of the items are machine washable.

Also shown in the photo at left is the chef's hat, available in solid white, with an assortment of clever messages, or in the chili pepper pattern shown at right.

Everyone loves a classic, and Danica offers a complete collection of classic kitchen towels, in five different constructions. The thick and thirsty salsa waffle weave (top left in photo at left) is great for drying pots and pans. The twill check (top right) is a thick, flatweave towel and is good for drying diningware. The houndstooth stripe (bottom right) is an absorbent, general purpose towel. The jacquard (bottom left) is a lightweight flatweave towel with a fern imprint; it leaves no lint and gets into tight spots, making it perfect for drying glassware. The salsa waffle dishcloth (centre) coordinates with all of these towels. Each of the towels and dishcloths is available in a range of eight fashion colours (from top in photo at right): sage green, butter yellow, taupe, steel blue (also shown in photo at left), red, black, delphinium blue, and forest green.

New for Spring, Danica's 100% cotton jacquard kitchen towels are decorated with images of Provence, France and Toscana (Tuscany), Italy. The Provence towels (photo at left) are available in steel blue and amber red and the Toscana towels (photo at right) come in olive green and straw.

Since the word "brunch" was first coined in 1896, brunch is a term that has come to mean much more than simply the meal that is too early to be a main meal, yet too late to be breakfast. There is an air of comfortable civility and leisurely satisfaction evoked by an invitation to brunch. Unlike the potentially intimidating cocktail party or puffy "dinner at eight" invite, somehow enjoyment is guaranteed at this late morning event.

And, because some contrivances are just too good to resist, as often as it is presented, experienced and enjoyed, we are happy to repeat the brunch ritual over and over again. Brunches planned for this time of the year will want to retain a level of comfort, too, as weather-wise, we're still not out of the winter. So, including warming, satisfying items like a big shrimp-packed frittatas or a crowd-pleasing corned beef hash with poached eggs is a great way to go.

The correct brunch will stretch lazily and wind its way from late morning right through to a contented late afternoon and may casually end just as other folk are considering dinner. If pulled off properly, it will satisfy those who participate in it far into the evening. Brunch's flexible, easygoing reputation is in part due to its accommodating nature -- anything goes! By experimenting and incorporating fresh trends -- smoked fish, beans, fruit and vegetable salsas, chilies, grains and unusual flat breads -- with the standards we've come to associate with brunch -- eggs, fish, sausage, potatoes, salads -- everything old is new again.

Here are a few easy recipes that will feed a crowd of hungry brunch fans.

Until next month, cook and eat with love,

Kathleen Sloan-McIntosh

Kathleen Sloan-McIntosh 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) -- with two more on the way, she lives with her beau and their black lab and assorted children who come and go, in Niagara wine country.

oven-baked corned beef hash

Because this hash is baked in the oven, the stovetop is freed up for other things. If you want to serve poached eggs with this dish, do a batch of them ahead of time and, once cooked, immerse in cold water and refrigerate until just before serving. They can be easily reheated in simmering water for about 1 minute.

1. Preheat oven to 400°F (200C).
2. Melt 2 tablespoons (30 mL) of the butter in a good-sized, heavy skillet. Add onions and saute for 5 minutes, stirring occasionally. Set to one side to cool.
3. Put half the potatoes, eggs, egg yolks and 2/3 cup of cream into a food processor and blend until smooth. Scrape the mixture into a large bowl. Add onions, the other half of the potatoes, corned beef, parsley, Worcestershire sauce, mustard, salt and pepper and mix gently.
4. Heat the remaining butter in a 9×13-inch baking pan until barely sizzling, making sure not to burn it. Pour most of the butter into the hash leaving a good coating in the pan. After one quick stir of the hash, scrape it into the baking pan and with a spatula smooth over the top. Bake 15 minutes, then drizzle with a little of the cream. Bake another 15 minutes and drizzle over the rest of the cream. Bake for another 30 minutes or until hash is golden brown and crispy.
5. Let cool briefly before cutting into squares. Place a poached egg on top of each square if desired.

Makes 10 - 12 servings

red lentil salad with double smoked bacon

Lentils are versatile, packed with nutrients and inexpensive. Combined here with good quality, double smoked bacon (look for it at butcher shops and deli counters) and other good things, they make a great contribution to your brunch table.

1. Place lentils in a colander and, under running water, wash and pick through.
2. In 8 cups (2 L) of water, heat the lentils, onion, carrot, bay leaf and thyme in a large, heavy-based saucepan over medium heat until it begins to boil. Skim the surface, reduce heat to low and simmer, uncovered, for about 5 minutes. Lentils should be quite firm, but tender. Remove from heat, drain well and discard bay leaf.
3. Fry the bacon in a large heavy skillet until crisp, remove from pan and drain on paper toweling. Crumble or chop bacon when cool and set to one side.
4. Reserve 3 tablespoons (45 mL) of the bacon fat in the pan. In the same pan combine oil, lemon juice, mustard, garlic, salt, cumin and black pepper with the bacon fat. Heat over medium heat to the boiling point and allow to boil for 1 minute. Remove from heat.
5. Put the lentils in a large serving bowl with cucumber, green onion and bacon. Pour the hot dressing over lentil mixture and toss well. Arrange romaine leaves on a large platter and spoon lentil salad into the centre of each leaf. Garnish with chopped egg and parsley.

Makes 12 - 14 servings

phyllo pizza square with tomatoes

This is a terrifically easy brunch item, based on store-bought frozen phyllo pastry. Just remember, when working with phyllo to allow time for it to thaw and when unrolled, keep it covered with a clean, damp tea towel to prevent it drying out. Don't stint on the butter.

1. Preheat oven to 375°F (190C).
2. Brush a baking sheet lightly with some of the butter, lay 1 sheet of the phyllo on the butter and brush it lightly with some of the remaining butter. Sprinkle phyllo with some of the Parmesan, lay another sheet of phyllo on top and press it firmly so that it adheres to the bottom layer. Repeat this with the remaining phyllo, brushing with butter and sprinkling with Parmesan (reserve 1 tablespoon of Parmesan).
3. When all the phyllo has been used, sprinkle the top with mozzarella, scatter the onion evenly over the cheese, than arrange the tomatoes in one layer over the surface. Scatter the crumbled herbs over all, adding a little salt and freshly ground black pepper if you like. Drizzle with olive oil and bake in the preheated oven for 30-35 minutes or until edges are golden and crisp. Remove from oven and let sit for 10 minutes or so before cutting with a pizza wheel or kitchen shears into squares.

Makes 10 servings

Indian naan bread

Indian naan bread is a perfect solution to the "what to bring" dilemma when you're attending a party or potluck, and it's a delicious alternative when you're looking for something a little different. Traditionally dipped in raita –- a cooling yogurt/cucumber combo that's similar to tzatziki -- Indian naan bread is a versatile flat bread that's served with most Indian dishes and can also be served with family favorites. This scratch recipe is topped with a delicious mixture of sesame and poppy seeds and its unique taste is sure to warm you up when you're feeling chilled.

1. Combine 3 cups (750 mL) of Robin Hood Best for Bread Homestyle White Flour and salt in large mixing bowl. Make a well in centre. Mix warm milk, butter and yogurt. Pour into well. Sprinkle sugar and yeast over milk mixture. Let stand 10 minutes. Beat with wooden spoon or electric mixer until smooth and elastic. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out onto floured board. Round up into a ball.
2. Knead dough, adding more flour as necessary until smooth and elastic.
3. Place in a lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel. Let rise in warm place (75° - 85°F/24 - 29C) until doubled (45 - 60 minutes).
4. Punch down. Turn out onto lightly floured board and knead for 1 minute. Divide dough into 8 portions. Shape each into a ball. Cover and let rest 15 minutes.
5. Shape one ball at a time, keeping remaining balls covered. Roll dough into circle, 1/4" (1 cm) thick keeping it thin in the centre and thicker around the edges. Pull one end outward to make a tear drop shape. Repeat with remaining balls.
6. Brush dough with melted butter and sprinkle with seeds. Brush baking sheets with water. Put 2 or 3 naans on each sheet.
7. Bake at 450°F (230C) for 5 - 6 minutes, or until puffed and golden brown. To keep breads soft, wrap in tea towels 5 minutes after baking. Store in plastic bag.

Recipe © 2002, Robin Hood Multifoods Inc. Reprinted with permission.

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What would brunch (or breakfast, for that matter) be without bread? And is there a better way to enjoy bread than toasted? To help you with your brunch preparations, all of our toasters are on sale through March 31.

Cuisinart 2-slice toaster single long slot white reg. $98.00 $90.00 more info	KitchenAid 2-slice toaster single long slot available in white, black, almond, blue, green, red and yellow reg. $158.25 $140.00 more info	Cuisinart 2-slice toaster 2 slots chrome reg. $67.25 $60.00 more info	VillaWare UNO 2-slice toaster 2 slots chrome reg. $148.50 $120.00 more info

Cuisinart 4-slice toaster 2 long slots available in white and black (limited availability) reg. $112.00 $100.00 more info	Cuisinart 4-slice toaster 2 long slots chrome $106.50 $95.00 info brushed chrome $112.00 $100.00 info	VillaWare UNO 4-slice toaster 4 slots chrome reg. $214.50 $170.00 more info

Cuisinart toaster oven/broiler brushed stainless steel and black reg. $133.00 $120.00 more info	Cuisinart convection toaster oven/broiler white reg. $231.00 $210.00 more info	Cuisinart convection toaster oven/broiler chrome and black reg. $245.00 $220.00 more info

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Easter sugar cookies

Set up a decoration station and let the fun begin. With colourful candies and frostings, your little artists can create yummy masterpieces. Try floppy-eared bunnies, flowers or colourful egg designs.

3-1/3 cups		Robin Hood All Purpose Flour		825 mL
1 tsp		baking powder		5 mL
1/2 tsp		salt		2 mL
1 cup		butter, softened		250 mL
1-1/4 cups		sugar		300 mL
3		eggs
1 tsp		vanilla		5 mL
		coloured sugar, icing, and candies for decorating

1. Combine flour, baking powder and salt. Mix well.
2. Cream butter and sugar together on medium speed of electric mixer until blended. Beat in eggs and vanilla.
3. Stir in flour mixture. Mix well. Form dough into 2 balls. Wrap each in plastic wrap and chill about 3 hours for easy handling.
4. Roll dough out, one ball at a time, on a floured surface to 1/8" (3 mm) thickness. Cut into desired shapes like eggs and bunnies with floured cookie cutters. Place on ungreased cookie sheet. Sprinkle on coloured sugar before baking or leave plain and decorate later.
5. Bake at 375°F (190C) for 7 - 10 minutes, or until light golden. Cool on sheet 5 minutes, then transfer to rack and cool completely.
6. Decorate attractively with icing and candies.

Makes about 36 cookies

Recipe © 2002, Robin Hood Multifoods Inc. Reprinted with permission.
For more recipes, see the Robin Hood Baking Festival Cookbook or visit the Robin Hood website.

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