kitchen rap

• special offer… Cuisinart Takes the Cake bonus offer
• in the spotlight… Thanksgiving
• Kathleen Sloan-McIntosh's Niagara's Bounty
• from Kathleen's recipe box... Chilled Sweet Pepper Gazpacho with Cucumber Granita
• from Kathleen's recipe box... Pork Ribs with Niagara Apple Ale and Mustard Glaze
• from Kathleen's recipe box... Niagara Peach & Berry Galette
• from the Robin Hood recipe box... Raspberry Streusel Bars
• publishing and subscription information

Until the end of the year, purchase one of the following Cuisinart food processors and you'll receive three free bonus gifts by mail*:

• Prep 7: 7-cup food processor (white) with large feed tube
• Prep 11 Plus: 11-cup food processor (available in white or brushed chrome) with large feed tube and dough control technology which adjusts the blade speed to ensure proper dough consistency
• PowerPrep Plus: 14-cup food processor (white) with large feed tube and dough control technology
• Limited Edition Metal: 14-cup food processor with die cast aluminum housing, a large feed tube, dough control technology, a bonus whisk attachment, and a powerful induction motor
• Custom 14: 14-cup food processor with a brushed stainless steel finish and a large feed tube

The bonus gift includes:

• The Cuisinart disc holder provides convenient countertop storage for three food processor discs. A transparent cover keeps the discs safely out of reach of children's hands.
• The Cuisinart Classic 9½" bundform cake pan is constructed of heavy gauge aluminized steel to provide even heat distribution and consistent baking results. The non-stick interior and exterior ensure easy food release and cleanup.
• Chocolate cake recipe card, ready for your recipe box.

Prep 7	Prep 11 Plus	PowerPrep Plus	Limited Edition Metal	Custom 14

Thanksgiving

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 fall feasts. Before the big day, check to be sure that you'll have the necessary items on hand.

apple paring/slicing/coring machines	pumpkin/apple pie pan	cookie cutters	sprinkles
roasting pans	roasting racks & turkey lifters	cheesecloth & stuffing bags	turkey lacers
basters	thermometers	fat separators	gravy boats

View our complete list of Thanksgiving supplies.

For the past four years, we have been privileged to live in the beautiful region of Niagara where I was inspired to write three cookbooks. Among them was one devoted to our first year in the country and another was all about a personal passion of mine, potatoes. One of the most gratifying foods to grow and harvest are potatoes, a fact we discovered when we did just that in Niagara. I will never forget tasting those fresh-dug potatoes minutes after they were harvested. Tossed in butter and salt they were really all I wanted for dinner that night.

Now we find ourselves back in the city of Toronto and, while I miss my two-acres of back yard, the brown bunnies and deer I used to watch seated in our gazebo, the myriad of birds that sang to me each morning and so much more about Niagara, I am happy to say I don't have to miss the bounty of fresh fruit and vegetables (or the wine!) from the region I used to call home. The good news is I can walk to the St. Lawrence Market from our new home and choose fresh tomatoes, potatoes, greens, peaches, peppers, herbs and so much more from the farmers who travel to the city each Saturday at this time of the year. So, in tribute to those years in Niagara and all the wonderful foods we grew and enjoyed there, I offer three recipes that became favourites of mine while we lived there. I know I will continue to be passionate about the incredible variety of foods that emanate from one of the loveliest places in Canada.

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. She it the author of seven 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, A Year in Niagara: The People and Food of Wine Country, and New Celtic Cooking (with Ted McIntosh)

Chilled Sweet Pepper Gazpacho with Cucumber Granita

This is a creative take on the traditional tomato-based summer soup, from chef Roberto Fracchioni at Cave Spring's Inn on the Twenty restaurant. Make the garnish of cucumber granita first, as it needs time to freeze. Serve with a crisp Sauvignon Blanc.

1. Purée all the ingredients for the granita in a food processor or use a hand blender. Transfer the mixture to the freezer. After an hour, gently stir the ice that is beginning to form. Return to the freezer for at least 4 hours.
2. For the gazpacho, in a food processor or using a hand blender, purée the onion, cucumber, garlic, peppers, lemon juice, and cold water until relatively smooth. Let the mixture sit for about 20 minutes until the vegetables release their liquid, then purée again. Stir in the fresh herbs, pepper sauce, salt and pepper. Chill until serving time.
3. To serve, scrape up the granita with a fork to loosen it. Ladle the gazpacho into individual bowls. Scoop out the granita and place it in the centre of each bowl of gazpacho.

Serves 6 - 8

Pork Ribs with Niagara Apple Ale and Mustard Glaze

Precooking meaty pork ribs slowly in a quantity of Niagara Apple Ale helps to tenderize the meat and lends a distinctively fruity quality to the meat. Then the ribs are finished on the grill with a hearty beer and mustard glaze. Terrific with homemade coleslaw and lots of fresh corn.

1. Place the ribs in a large stockpot and cover with 3 bottles of the ale. Add the chopped onion to the pot, then smash each garlic clove, peel and add to the pot. Bring to a boil. Reduce the heat and simmer very gently for about 30 minutes.
2. As the ribs are simmering, prepare the glaze. In a large saucepan, bring the remaining 2 bottles of ale to a boil. Reduce heat immediately and simmer for 15 minutes, until the liquid is reduced by half. Add the mustard, maple syrup, thyme, sage and salt and pepper. Stir together to blend all the ingredients and simmer for 5 minutes, then remove from the heat.
3. Preheat grill to high. Drain the ribs and transfer to a baking sheet or roasting pan.
4. Lightly oil the grill. Reduce heat to medium-high and grill the ribs, brushing with the glaze and turning them to grill on all sides for a total of about 15 minutes, until they are brown and crusty. Serve hot from the grill.

Serves 4

Niagara Peach & Berry Galette

You can vary this recipe using nectarines, apricots or raspberries. Easy as, well, pie, using frozen puff pastry from the supermarket freezer.

1. Line a baking sheet with a non-adherent baking mat or parchment paper and set to one side.
2. In a large bowl, gently mix peaches, blueberries and lemon juice. In a separate bowl and using a fork, stir together 3 Tbsp (45 mL) sugar, cornstarch and cinnamon.
3. On a lightly floured surface, roll pastry into 12"/30 cm circle; it doesn't have to be a perfect circle. Transfer to the centre of prepared baking sheet.
4. Gently stir sugar mixture into the fruit until evenly coated and cornstarch has dissolved. Turn onto the centre of the pastry, leaving a 2"/5 cm border of pastry. Fold border over filling to leave a 3"/8 cm circle uncovered, catching any juice and pleating pastry while folding.
5. Lightly brush pastry with water; sprinkle with remaining 1/2 tsp (2 mL) sugar. Bake in the centre of a 400°F/200C oven until pastry is deep golden brown, 30 - 40 minutes.
6. Let cool on baking sheet set on cooling rack for 10 minutes, then carefully remove to cooling rack.

Serves 6 - 8

Raspberry Streusel Bars

These chewy, not-too-sweet raspberry streusel bars take just minutes to make. They even freeze well, which means you can pull them out for impromptu company or an after-school snack!

1. Combine flour, baking powder, salt and brown sugar in mixing bowl. Stir well to blend. Cut in butter until mixture is crumbly. Stir in oats.
2. Press about 2/3 of crumb mixture into lightly greased 9"×13" cake pan. Spread with raspberry jam.
3. Add almonds to remaining crumb mixture and sprinkle over jam. Pat down lightly.
4. Bake at 375°F/190C for 30 - 35 minutes or until golden. Cool. Cut into bars.
5. Just before serving, sprinkle with icing sugar, if desired.

Makes 48 bars

Recipe © 2004, Robin Hood Multifoods Inc. Reprinted with permission.
For more great recipes, see the Robin Hood Baking Festival Cookbook or visit the Robin Hood website.