kitchen rap

• site sights!
• in the spotlight… Christmas Baking
• in the spotlight… Holiday Entertaining
• Gift Suggestions
• Kathleen Sloan-McIntosh's The Gift of Potatoes
• from Kathleen's recipe box… Potato & Two Leek Soup
• from Kathleen's recipe box… Twice-baked Potato Souffle with Cashel Blue Cheese
• from Kathleen's recipe box… Sweet Potato, Apple & Sausage Stuffing
• from the Robin Hood recipe box… Traditional Shortbread
• publishing and subscription information

• Gift Suggestions
  If you are looking for something novel to give as a gift, check out our gift suggestions. Hundreds of products are listed, from stocking stuffers to gifts costing $150 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.
  Please note that gift certificates purchased at our retail store are available only in multiples of $25, but are valid for a two year period.
  
  
• 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 ($3.00) consists of our signature burgundy gift box tied with a raffia bow. For a more upscale look, your gift is wrapped with elegant seasonal giftwrap ($5.00). We'll even giftwrap large items, such as electric appliances, for you ($6.00). When placing your order, simply check the box indicating that the order is being given as a gift, and you will be presented with the various gift wrapping options.
  
  
• 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 15, 2003). Products should be unused and in their original packaging (if applicable), in a resellable condition. Simply contact us to request a return authorization number, follow the return instructions provided with the shipment, and we'll provide an exchange or issue a credit note 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 major cities within 5 business days, Xpresspost within 2 business days, and Priority Courier provides overnight delivery to many 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 13. After this date, we recommend Xpresspost or Priority Courier, depending on the destination.
  
  To the United States, parcels shipped via Xpresspost USA are delivered within 3 - 6 business days, and Purolator International will deliver in 1 or 2 business days. To ensure on-time Christmas arrival, we recommend that orders to be delivered via Xpresspost USA be placed by December 13. After this date, we recommend 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 6, and Purolator International will deliver to major cities worldwide in 2 business days.
  
  We do not recommend that Christmas orders for delivery outside Canada 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 holiday orders be timed to arrive no later than December 20.
  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) [please see our backorder policy]; 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.

We have almost everything you'll need to make your holiday baking fun and simple:

• A large assortment of Christmas and year-round cookie cutters, made of tin and copper. Perfect for baking or for decorating your tree.
• Paste food colours, meringue powder, and colour flow to decoratively ice cookies.
• Piping bags, tips, and all the decorating tools you'll need.
• Coloured sugars, sprinkles, jimmies, and dragées to decorate your Christmas cookies; multi-coloured dragées.
• Cookie presses; shortbread and cookie moulds, in traditional and Christmas shapes.
• Pudding moulds: traditional English ceramic and covered tin moulds.
• Shaped cake pans - snowmen, Christmas trees, reindeer, Santa, snowflake, poinsettia, and more - to create attractive and delicious centrepiece cakes.
• Shaped cookie, brownie, and muffin pans for baking treats for the kids (or grandkids).
• Stainless steel, glass, and ceramic mixing bowls, in a wide variety of sizes.
• Cookie sheets, jelly roll pans, and four brands of non-adherent baking mats, including Silpat.
• Seven lines of cake pans, in most every shape or size desired, including Doughmakers pebble-finish cake pans and SiliconeZone non-adherent bakeware. Ten different designs of Bundt pans, including NordicWare's rose Bundt pan and Wilton's Dimensions pans.
• Gourmet baking ingredients: Nielsen-Massey pure vanillas (liquid, paste, powder, and beans). Odense almond paste. Boyajian pure citrus oils. LorAnn flavours (69 varieties!). Lindt (Switzerland), Schokinag (Germany), and Callebaut (Belgium) pure chocolate blocks. Ghirardelli chocolate chips and cocoa.

View our complete list of Christmas baking supplies.

Entertaining friends and family at home this holiday season? We have an assortment of products which can simplify and enliven your holiday parties:

• A variety of cake plates and stands for displaying your holiday baked goods.
• Christmas ornament plates and platters and snowmen serving trays, for dishing up your holiday treats.
• Chafing dishes for serving the holiday buffet.
• Wine glass name tags and charms to keep track of whose glass is whose.
• Cocktail shakers, martini glasses, and bar accessories, including bar guides with recipes for old favourites and new ideas.
• Nine varieties of flavoured glass rimmers for rimming your holiday cocktails, including one for hot cocoa and coffee.
• Bar/guest/kitchen towels in winter and cocktail designs.

View our complete list of products for holiday entertaining.

Stocking Stuffers:

• Cake testers
• Spatulas and bowl scrapers
• Bamboo and wood spoons
• Whisks
• Brown sugar softeners, muffin keepers, and pot watchers
• Thermometers and timers
• Fridge magnets with measurement equivalents, baking and cooking substitutions, egg notes, food storage guidelines, cooking temperatures, and more
• Measuring spoons
• Peelers and graters

For the baker:

• Cake decorating tools $
• Stainless steel, glass, or ceramic mixing bowls $-$$
• Measuring cups and spoons $-$$
• Mini food processor/chopper $$
• Pizzelle baker $$
• Analog or digital scale $$-$$$
• KitchenAid stand mixer $$$$ (for those who don't yet have one) or an extra bowl, bowl covers, or attachment $$-$$$ (for those who do)
• Food processor $$$$

For the cook:

• White porcelain baking/serving dishes: ramekins, soufflé dishes, quiche/tart dishes, lasagne pans $-$$
• Cooking and serving utensils, singly or as a set $-$$
• Pasta machine $$ or accessories $
• Fajita sizzler $$ and tortilla server $
• Kitchen knife or a knife set $-$$$$
• Mandoline $-$$$$
• Meat, cheese, or chocolate fondue set $$-$$$$
• Pressure cooker $$$$

For the host/hostess:

• Drizzler for oils and vinegars $
• Infused olive oils, vinegars, and bread dippers $
• Olive and hors d'oeuvres dishes, in a variety of styles $
• Artisanal glass serving platters and bowls $$

For the bartender:

• Bartenders guide $
• Bar tools $-$$
• Corkscrew $-$$$
• Cocktail shaker & martini glasses $$
• Blender $$$

For the family:

• Holiday juice glasses and mugs $
• Pizza stone $-$$ and peel $
• Belgian waffler $$-$$$
• Toaster $$-$$$
• Coffee maker $$-$$$$
• Ice cream maker $$$
• Espresso/cappuccino machine $$$$

For anyone:

• Apron, oven mitts, pot holder, or chef's hat $
• Recipe box or organizer $
• Cookbook $-$$
• Spice tin set $$ or spice rack $-$$
• Salt and pepper mill $-$$$
• Cooking class or gift certificate $-$$
• Knife block $$-$$$

Looking for something different?

• KitchenCalc recipe conversion calculator scales recipe ingredients up or down to achieve the portion and serving sizes desired and converts all common food preparation measurements (including metric/Imperial). Handheld and countertop versions available. $48.00/$64.50

• KitchenArt Select-a-Spice spice carousel provides storage for twelve spices on a rotating base. The individual removable spice containers dispense 1/4 teaspoon of spices with each click of the dial, and have both a shaker port and a large pour spout. $86.00

• Whirley-Pop popcorn popper gift set, for the popcorn lover who wants perfect popcorn every time. The hand-cranked stirring paddle coats each kernel evenly for great taste with less oil. The aluminum pan and stainless steel stirring system create high heat and prevent burning so every kernel pops up to 42 times its original size. $62.00

• Cooper Cooler rapid beverage chiller is the fastest way to chill beverages to drinking temperature. Forty times faster than a freezer, the Cooper Cooler chills cans in 1 minute, juice and beer bottles in 3.5 minutes, and wine bottles in 6 minutes. Ideal for chilling wine that dinner guests bring as a gift. Use it during parties to chill drinks and free up valuable refrigerator space for foods. Make the perfect martini or cocktail without watering down the cocktail with ice. You can even use it to warm baby bottles to the ideal feeding temperature. $110.00

Just returned from a terrific two-week trip to Ireland where I am proud and happy to say I enjoyed potatoes on average about three times a day. Considering how important the potato has always been to the Irish people, no surprise that they appear -- in one form or another -- at every meal. But after a year devoted to writing a potato cookbook, you might think I would have grown a little tired of the tuber. But I'm far too enamoured and respectful of the humble spud for that. When I was a kid, even leftover potatoes were a thing to be treasured. They would be fried in the breakfast pan with sausages and bacon, or on Mondays, combined with leftover Sunday-dinner mashed turnip to have at lunch or as an after-school filler (a preparation the Scottish call clapshot, the traditional accompaniment to haggis).

My roots lie in the North of Ireland, in and around Belfast where my father was born. Everywhere we travelled in the countryside, I spied hand-written signs advertising "Fresh, dry Irish potatoes" for sale, and I couldn't help but think of Dad and the legacy of potato-eating he left with me. Whether in an upscale dining room in the lovely old city of Belfast, a place enjoying a new vibrancy and atmosphere, or touring the magnificent area nearby -- the Causeway Coast, the Antrim Coast and the Glens of Antrim, the Mountains of Mourne -- in fact, everywhere we went, from the top of Ireland, down to the southernmost tip, we reveled in one great potato experience after another. In the North, the famous Ulster Fry kick-starts the day, consisting of soda or wheaten bread, fried egg, sausage and fabulous bacon, tomato, black and white pudding, sometimes mushrooms and always potato bread. At lunch (we made room) there would be mounds of magnificent chunky chips, or what the Irish call "creamed potatoes," what we call mashed, nudging a beautiful piece of smoked haddock. A dinner of roast lamb or hefty pork and leek sausages might be accompanied by simple boiled potatoes with a bit of parsley and butter -- so fresh and flavourful, nothing else was needed.

So during this holiday season, I know, as always, potatoes will be a staple on all my menus, when I am cooking for myself and my dear husband, our beautiful collection of kids and grandson, or whether we are opening our home to good friends. So give yourself the gift of time in which to cook and enjoy the special holidays and occasions through which we come together to enjoy good food. Have a great one -- and pass the potatoes.

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 five cookbooks -- Rustic Italian Cooking, The Global Grill, The Sticks & Stones Cookbook (with Ted Reader), The Wine Lover Cooks (with Tony Aspler), Great Potatoes: A Cook's Guide to Over 150 Delicious Recipes -- with another on the way, she lives with her beau and their black lab and assorted children who come and go, in Niagara wine country.

Potato & Two Leek Soup

Here is a classic soup that, if served chilled, becomes even more sophisticated (and it gets a new name, too: vichyssoise). I prefer it as a winter warmer and like to serve it with a sprinkle of sauteed leeks. Deep-frying strands of leeks will make them frizzled, a nice chef-style garnish. Make sure to wash leeks thoroughly by slitting them open lengthwise and spreading them apart to rinse clean under cold running water.

1. In a large saucepan, combine butter and oil over medium heat. Add garlic, onion and leeks and saute, stirring occasionally, until vegetables are softened about 5 minutes. Do not allow vegetables to brown.
2. Add potatoes and broth, bring to a boil, reduce heat, cover and let simmer for about 25 minutes, stirring now and then.
3. When vegetables are quite soft, use an immersion blender to purée soup (or in small batches in a food processor or blender) until relatively smooth. Wipe saucepan clean, if necessary, return soup to the pan and add cream and seasonings. If thicker than you would like, add a little milk and simmer until heated through.
4. Serve hot garnished with sautéed leeks or fresh chives.

Serves 4 - 6

Twice-baked Potato Soufflé with Cashel Blue Cheese

Cashel blue is a blue-veined cheese from Ireland and one of my favourites. But you may use any blue cheese you like for this easy first course. These are not delicate, little fragile soufflés, but the more substantial version that receive an initial baking and then another topped with extra cheese. What this means is that you can do the first baking ahead of time and then the final just before serving. Great as a first course for Christmas dinner.

1. Preheat oven to 400°F/200C.
2. Cut potato into rough chunks, place in saucepan and just cover with cold water. Bring to a boil, add a little salt and boil under quite tender. Drain thoroughly then shake the saucepan a few times over the heat to thoroughly dry potatoes.
3. Remove from heat and mash, adding the two egg yolks as you work. Combine the flour with the baking powder and salt, whisking together well. Blend in half of the blue cheese and all of the flour mixture, working to combine ingredients well. Season with a little salt and pepper. Fold chopped spinach into potato mixture. Set to one side.
4. In a mixing bowl, whisk or whip the egg whites until they form soft peaks. Carefully fold the egg whites into the potato mixture being careful not to over blend the mixture.
5. Use the butter to grease four ramekins. Divide the mixture between the four ramekins. Place ramekins on a baking sheet and bake in the preheated oven for 20 minutes. Remove tray from oven, remove ramekins from the baking tray and let cool.
6. When ready to serve, cover baking sheet with parchment paper and turn the soufflés out of the ramekins onto the lined baking sheet. Distribute the remaining blue cheese over each soufflé and return to the oven, this time for about 5 minutes. Serve with lightly dressed salad greens or more baby spinach.

Serves 4

Sweet Potato, Apple & Sausage Stuffing

A terrific stuffing that combines sweet potato with sausage and other traditional stuffing ingredients. Now, you'll never have to wonder how you're going to fit the sweet potatoes in the oven at the same time as the turkey.

• In a large skillet, melt the butter and sauté the onion and celery for a few minutes until softened. Let cool, then combine in a mixing bowl with the sweet potatoes, apple, breadcrumbs, parsley, thyme, sage and salt and pepper to taste. Mix in the egg and sausage meat, using your hands to combine ingredients well. If it seems too wet, add another 1/2 cup/125 mL or so of breadcrumbs; if too dry add a little orange juice to moisten. Let cool completely (if necessary) and use to stuff turkey or chicken. Any extra can be baked alongside in a lightly greased pan.

Makes about 7 cups/1.75 L (enough for a 10 lb/4.5 kg turkey)

Traditional Shortbread

These buttery, melt-in-your-mouth cookies are a holiday favourite. Add a festive touch and decorate them with green and red sprinkles. And be sure to bake an extra batch, you'll want to keep them on hand for unexpected visitors.

1. Sift together corn starch, icing sugar and flour. With a large spoon, thoroughly blend in butter. Work with hands until soft, smooth dough forms. If necessary, refrigerate 1 hour or until easy to handle.
2. Shape into 1"/2.5 cm balls. Place about 1.5"/4 cm apart on an ungreased baking sheet; flatten with a lightly floured fork. Or, roll the dough to 1/4"/0.5 cm thickness; cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts, if desired.
3. Bake at 300°F/150C for 15 to 20 minutes, or until edges are lightly browned. Time will vary with size of cookies. Remove from sheets and cool completely on wire rack.
4. As a variation, for orange shortbread, add 1 Tbsp/15 mL grated orange zest to the flour mixture. Shape into logs or crescents and decorate the baked shortbread with melted chocolate.

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.