kitchen rap

• in the spotlight… Thanksgiving checklist
• on the chopping block… Paderno factory sale
• in the spotlight… Halloween baking
• Kathleen Sloan-McIntosh's Cooking - Outside the Box
• from Kathleen's recipe box… Late Summer Tomato Soup with Goat Cheese Croutons
• from Kathleen's recipe box… Orange & Lemon Ginger Chicken
• from Kathleen's recipe box… Lemon Parsley Rice with Zucchini
• from the Robin Hood recipe box… Apple Crisp Cheesecake
• publishing and subscription information

Do you have everything you need for a joyful Thanksgiving celebration? We've prepared a handy checklist of some of the tools which can be helpful when preparing your turkey dinner. Before the big day, check to be sure that you'll have the necessary items on hand:

• roasting pan: roasting pan & rack or roasting pan with a separate roasting rack
• cheesecloth or stuffing bag
• turkey lacer or cooking needles and cooking twine
• baster or basting brush
• thermometer: digital cooking thermometer, meat thermometer, instant read thermometer, or pop-up turkey timer
• turkey lifter
• turkey frills
• carving knife and fork
• fat separator
• gravy boat

View our complete list of Thanksgiving supplies.

From Canada's only stainless steel cookware manufacturer, Paderno cookware is made of high quality 18/10 polished stainless steel with an aluminum bottom pad that is bonded to the pot to transfer heat into the pot quickly and evenly, while the steel retains that heat inside the pot. The handles are made from stainless steel and are welded in place, so they stay on and stay cool during use. The special curved lip makes it easy to pour liquid from the cookware. The lids are designed to provide a vapour-lock seal. Oven, broiler, and dishwasher safe, Paderno cookware carries a 25 year warranty.

From October 21 through October 27, all Paderno and Chaudier cookware -- pots and pans, roasters, the asparagus cooker, woks, teapots, coffee pots, and kettles -- is on sale at a savings of 40% off the list price. You save 50% on the 4 quart sauce pan, 7 quart Dutch oven, and 4 quart casserole.

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, skull, witch, 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.

Halloween cake pans haunted house $14.00 each info monster party $13.00 each info skull $14.00 each info tombstone $15.25 each info witch $14.00 each info	pumpkin cake and cookie pans cake pan $14.00 each info stand-up cake pan $15.50 each info giant cookie pan $8.00 each info cookie treat pan $12.00 each info
mini cake pans mini ghost pan, 6 cavities $15.00 each info mini pumpkin pan, 6 cavities $17.00 each info petite pumpkin pan, 12 cavities $15.00 each info	cake and cookie sprinkles ghost mix sprinkles, 2.5 oz $3.50 each info Halloween mix sprinkles, 2.5 oz $3.50 each info Halloween sparks, 2.5 oz $3.50 each info sprinkle assortment, 4 varieties $9.00 each info sprinkle assortment, 6 varieties $10.00 each info
chocolate and lollipop moulds ghosts & pumpkins $4.00 each info Halloween lollipops $4.00 each info pumpkin lollipops $4.00 each info spider lollipops $4.00 each info	cookie cutter sets ghost nested set, 4 pieces $7.50/set info pumpkin nested set, 4 pieces $7.50/set info Halloween set, 7 pieces $7.00/set info Halloween mini set, 6 pieces $5.50/set info

So suddenly, October is here with all that the start of the busy season brings. Whether you are involved in sending your team back to school, or just yourself back to serious work after much summer time away, there never seems to be enough time -- or energy -- to properly address the really important things -- like dinner! What with soccer practice, ballet lessons, back-to-night-school activities and a resumption of busy everyday life in general, the hours just seem to shrink with the advent of September. When time is short, that is precisely the time when many home cooks turn to take-out and take-home dinners or processed foods in packets, pouches and boxes to help them through. Problem is, many of these convenience foods are based on artificial ingredients and are packed with too much sodium (salt) additives and preservatives to do any of us any serious good. Most of them are also relatively expensive and nutritionally lacking and have nowhere near the flavour appeal of "real" food.

With a little thought and planning, you can put together simple, delicious every-night fare that is filled with good-for-you flavour that the whole family will enjoy -- dinners that won't break the bank or your desire to get in the kitchen. Just make sure to have a few staples on hand -- good olive oil, a couple of nice cheeses, a selection of fresh fruits and vegetables (citrus, onion and garlic especially), packets of quality pasta and reliable canned goods like tomatoes and beans, and you'll always be able to pull something of value together for a proper dinner. So, start thinking "out of the box" and start eating better -- every day.

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.

Late Summer Tomato Soup with Goat Cheese Croutons

If you think tomato soup comes out of a red and white can, try making this great-tasting soup based on the best late-summer crop -- fresh, ripe tomatoes. Make this same soup in the winter months with good quality canned tomatoes, drained beforehand.

1. In a large, heavy sauce pan, heat oil over medium-low heat. Add onion and sauté for a few minutes. Then add the garlic and chile pepper and sauté for another few minutes, until garlic is softened, but not browned.
2. Stir in the tomatoes, parsley and bay leaves and cook for 15 minutes, breaking up the tomatoes as they cook. Add the chicken stock, stir and allow to come to the boil. Reduce heat and cook for another 10 - 15 minutes, continuing to break up the tomatoes, if necessary, as they cook.
3. Strain the mixture through a sieve, discarding the solids. Return the soup to the sauce pan and season to taste with salt and pepper. Keep it at a low heat while you make the croutons.
4. Heat the olive oil in a skillet over medium heat. Add the slices of bread and fry until golden brown on both sides. Remove with tongs to paper towels. Smear each slice with a portion of goat cheese and sprinkle with chopped parsley.
5. To serve, ladle soup into warmed soup plates, centre a crouton in the middle and serve immediately.

Serves 4 - 6

Orange & Lemon Ginger Chicken

Use boneless, skinless chicken thighs or breasts for this recipe that you can begin the quick and easy preparation for the night before. Serve with a fresh relish of chopped cucumbers, green onions and coriander.

1. Halve each thigh or breast, then slice into 1 inch (2.5 cm) wide strips. Set to one side.
2. In a mixing bowl, combine the orange and lemon juices, ginger, garlic, salt and pepper and blend well. Crush the dried red chile and add to the bowl. Mix well. Lay chicken pieces in a ceramic or glass dish and pour the marinade over the pieces. Use a tong to turn the pieces over a few times to make sure the chicken is well-coated with the marinade. Cover with plastic wrap and chill overnight.
3. When you are ready to cook, heat the olive oil in a skillet over high heat. Add chicken strips (discard marinade) and cook quickly until brown on all sides, which should take about 5 - 6 minutes (work in batches, if necessary). Transfer chicken to a warm platter.
4. Deglaze the hot pan with the lemon juice and scrape up any bits clinging to it. Bring to a boil, remove from the heat and pour over the chicken. Serve with the following rice recipe and with the fresh relish described above.

Serves 4 - 6

Lemon Parsley Rice with Zucchini

This rice is equally good with shrimp, scallops, fish or pork. If you like, substitute fresh green or red peppers for the zucchini or use a little of all three vegetables.

• Cook rice according to package directions. Drain and transfer to a large bowl. Add the sesame oil, onion, celery, zucchini, lemon zest, lemon juice and parsley and toss together well. Add a little salt and pepper to taste, if necessary. Serve as a base for the chicken.

Serves 4 - 6

Apple Crisp Cheesecake

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. The 2002 Baking Festival booklet is now available; you can pick up a free copy (while supplies last) at our retail store, or visit the Robin Hood website or call 1-800-268-3232.

If you’re a cheesecake lover, you won’t be able to resist this rich and creamy treat from the 2002 Baking Festival booklet. The taste of tart apples, spicy cinnamon and tangy nutmeg rolled into every bite will have your taste buds longing for more.

1. Combine all ingredients for the crust. Press into the bottom and 1.5"/6 cm up the sides of a 10" springform pan. Chill.
2. Combine all topping ingredients until crumbly. Set aside.
3. Beat cream cheese, brown sugar and sour cream in large mixer bowl on medium speed 2 minutes. Add eggs, one at a time, beating well after each. Add spices. Pour into crust. Spread apples over filling. Sprinkle topping on top.
4. BAKE at 325°F/160C) for 65 - 75 minutes, or just until soft set in centre. Run knife around edge to loosen cake form pan then cool completely in pan on wire rack. Chill overnight, if possible.

Makes about 16 servings

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