kitchen rap

• in the spotlight… Halloween Tricks and Treats
• Kathleen Sloan-McIntosh's Thanks for Everything
• from Kathleen's recipe box... Pumpkin Soup with Spaghetti
• from Kathleen's recipe box... Spud & Onion Stuffing
• from Kathleen's recipe box... Vegetable Terrine with Mozzarella
• in the spotlight… Bakeware! Your Guide to the Perfect Cake Pan
• special offer… Cuisinart Takes the Cake bonus offer
• publishing and subscription information

Golda's Kitchen has everything you need to make mouth-watering treats for your little witches and goblins in celebration of Halloween. Bat, ghost, 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 evening of spooky fun.

View our complete list of Halloween baking supplies.

Halloween cake pans bat $15.00 each info ghost $15.00 each info tombstone $15.00 each info Jack O' Lantern $15.00 each info stand-up Jack O' Lantern $19.00/set info	cookie cutters and stencils Halloween cookie cutters, set of 6 $8.25/set info mini Halloween cookie cutters, set of 6 $5.50/set info Halloween cookie stencils, set of 5 $4.75/set info bat cookie cutter & stencil $3.50/set info ghost cookie cutter & stencil $3.50/set info pumpkin cookie cutter & stencil $3.50/set info
mini cake and cookie pans   mini ghost pan, 6 cavities $15.00 each info petite pumpkin pan, 12 cavities $15.00 each info pumpkin cookie treat pan, 6 cavities $12.00 each info pumpkin giant cookie pan $8.00 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 Halloween sprinkles kit, 4 varieties $16.00/set info
baking cups just batty, pack of 50 $2.75/pack info spooky ghost, pack of 50 $2.75/pack info glowing pumpkins, pack of 50 $2.75/pack info Halloween candy cups, pack of 200 $6.25/pack info	chocolate and lollipop moulds ghosts & pumpkins, 19 cavities $4.00 each info pumpkins, 11 cavities $4.00 each info spooky ghosts, 8 cavities $4.00 each info just batty lollipop, 8 cavities $4.00 each info pumpkin lollipop, 11 cavities $4.00 each info
treat and party bags just batty, pack of 20 $3.00/pack info spooky ghost, pack of 20 $3.00/pack info glowing pumpkins, pack of 20 $3.00/pack info glowing pumpkins, round, pack of 20 $3.00/pack info	chocolate & candy kits candy kit $12.50 each info chocolate lollipop kit $12.50 each info hard candy lollipop kit $17.00 each info caramel apple kit $13.00 each info gummy candy kit $10.00 each info
coloured icings food colour markers $7.00/pack info ready-to-use cookie icing, black or orange $7.00 each info food colour spray, black or orange $6.00 each info	icing decorations bats, 9 pieces $4.00/pack info ghosts, 12 pieces $4.00/pack info pumpkins, 12 pieces $4.00/pack info spiders & bats, 11 pieces $4.00/pack info

I am a self-proclaimed omnivore. There is not much in the world of food that I don't enjoy cooking and eating. (Although there are certain things (like lobster) that I definitely look far more forward to eating than I do preparing, but that's why great seafood restaurants exist.) From fresh oysters on the half shell to duck breast, rare roast beef and crackling good pork roast, pan-seared salmon and pasta in any form, all of these and many more foods give me great pleasure both in their preparation and eating.

As far as the world of vegetables go, there is not one -- whether funghi, tuber or vine-grown -- that doesn't meet with my approval. I have never understood those whose vegetable repertoire is relegated to simply (as good as they are) corn, carrots, and potatoes. And during this time of the Canadian year, when so much is available to us -- squash of every description, potatoes, leeks, beans, cabbages, carrots, parsnips, Brussels sprouts, and on and on -- how can you not include them as part of every meal? So, in deference to the harvest baskets of vibrantly coloured vegetables brought to us by hard-working farmers, and with respect to the carnivore among us (for what is good meat without accompanying fresh vegetables?), here are three vegetable-based recipes -- a soup, a stuffing for turkey, chicken or pork, and a wonderful main course -- for which I am truly thankful.

Enjoy your Thanksgiving and 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)

Pumpkin Soup with Spaghetti

In Italian, this soup is called minestra di zucca e spaghetti and I bet if you read that on an Italian restaurant menu you would swoon. This creamy soup has few ingredients but much style and flavour. The Italians usually mean butternut squash when they refer to zucca. Either pumpkin (the small sugar pumpkin variety is best) or butternut squash may be used in this recipe.

1. In a large saucepan, combine milk and chicken stock. Bring to a boil over medium-high heat. Stir in pumpkin; cook for 10 minutes of until pumpkin is tender.
2. With a slotted spoon, transfer pumpkin to a food processor or blender and purée. Return the purée to the saucepan, stir to blend. Season to taste with salt and pepper.
3. Bring soup to a boil over medium-high heat. Stir in spaghetti, cook for 10 minutes or until pasta is tender but firm. Remove from the heat. Stir in butter. Serve sprinkled with Parmigiano-Reggiano and nutmeg.

Serves 6

Spud & Onion Stuffing

You could also use this moist, flavourful stuffing with boneless pork loin or whole chicken breasts. A friend of mine uses it to fill large portobello mushroom caps before baking. Very easy and very good. Vary the fresh herbs as you wish.

• In a mixing bowl, combine the potatoes with the eggs. Melt the butter in a skillet and sauté the onion until softened. Cool slightly and scrape the onion into the bowl containing the potatoes. Add all the remaining ingredients and mix well. If the mixture seems dry, add a little more melted butter or a drizzle or two of good olive oil.

Makes enough to stuff a 12 pound/5.5 kg turkey

Vegetable Terrine with Mozzarella

A long list of ingredients coupled with a little extra labour may keep some from trying this impressive, colourful vegetable terrine. But it's not difficult to make and every step has a significant impact on the finished dish. Read the recipe through carefully beforehand so you know what to expect. To make it truly vegetarian, omit the cheese. Prepare all the vegetables the day before, if you wish.

1. Preheat oven to 375°F/190C. Brush a baking sheet (preferably non-stick, or line with parchment paper) with a little oil.
2. Lay the zucchini slices on the sheet, add a little salt and pepper, and sprinkle with half of the rosemary. Drizzle a little oil on the zucchini and place the sheet in the oven for about 5 minutes. Turn and roast for another 5 minutes. Remove from the oven and transfer to a large platter. Wipe any burned bits off the baking sheet with a paper towel and brush it with a little more oil.
3. Repeat the preceding step, including the remaining rosemary, with the slices of eggplant, but adjusting the roasting time to about 7 minutes per side. Slices should be cooked and starting to colour when they are done. Remove them from the oven and transfer to the platter.
4. Warm a spoonful or two of oil in a large skillet over medium heat. Add the fennel, a little salt and pepper and stir-fry for about 4 minutes. Add 3/4 cup (175 mL) wine, cover and cook the fennel for another 5 minutes, until the wine has evaporated. When cooked, transfer the fennel to the platter.
5. Wipe the skillet clean with a paper towel and return to the heat. Warm a spoonful of the oil over medium heat; add onion slices, marjoram, a little salt and pepper and stir to coat onion with oil and herb. Sauté for about 4 minutes, splash in a spoonful or two of the wine and continue cooking for another 7 minutes or so, until moisture is evaporated and onions are softened. Transfer to the platter.
6. Wipe the skillet clean with a paper towel and return to the heat. Warm a spoonful of the oil over medium heat; add spinach, a little salt and pepper, and cook quickly until all the water has evaporated and spinach has wilted. Transfer to a sieve and press the spinach against the sides with a wooden spoon to extract any water. Set aside.
7. Brush the interior of a springform pan with the remaining oil. Line with enough foil so that it hangs over the sides. Line the pan with the zucchini slices, allowing them to come up the sides of the pan and overlapping slightly, pressing them in place as you work.
8. Follow this with a layer of roasted peppers, pressing them in place. Sprinkle with a little of both cheeses.
9. Add layers of the fennel, tomatoes, onion and spinach. Sprinkle each layer with garlic, basil and the grated cheeses and press down with each addition. End with the eggplant and press down again. Fold the bits of zucchini and the edges of the foil over onto the eggplant and press again.
10. Place a heavy plate over the vegetable cake. Lay a heavy weight (a can works well) on top to help it set. Set aside for an hour or so.
11. Preheat oven to 325°F/160C and boil some water. Remove the plate and weight, and place the springform pan in a roasting pan. Fill it halfway up the sides of the springform pan with boiling water. Pull out the oven rack and place the pan in the oven. Allow the terrine to heat through in the oven for about an hour.
12. Remove the pan from the oven, remove the foil from the surface and let the terrine sit for a few minutes. Place an overturned round plate over the terrine and invert it onto the plate carefully. Remove the edges of the springform pan and carefully peel off remaining foil. Let sit for half an hour or so to settle. Using a very sharp knife, cut into wedges and serve.

Serves 8 - 10

When you are baking a cake - whether as a dessert for the family or for a special occasion - the right cake pan is just as important as the quality of your ingredients and accuracy of your measurements. But how do you choose? With today's new technologies and materials, the choice of a cake pan has never been more confusing. So we've put together a brief guide to some of the different types of bakeware that's available with our rating of Good, Better and Best to help in your selection among Uncoated, Non-Stick and Silicone Non-Stick.

Uncoated Bakeware:
Wilton - Performance
	Wilton's standard lines of cake pans, these pans are made of durable anodized aluminum to provide consistent baking performance. The flexibility of aluminum allows for virtually any shape of pan to be crafted, from plain round and rectangular pans to fanciful seasonal shapes and your favourite cartoon characters. Dishwasher safe. Representative prices: • 9" round cake pan (2" deep), set of 2: $16.00 • 9 × 13 rectangular cake pan (2" deep): $17.00 • 10" bundform pan: $15.00
Crown Cookware
	Constructed of one piece of aluminum, this is the style of pan used in most commercial bakeries. Aluminum heats quickly and evenly, producing an attractive golden crust. Heavy-gauge aluminum and rolled or hemmed edges prevent the pans from warping. Excellent for baking wedding and special occasion cakes, these pans are available in a range of sizes for producing multi-tiered cakes, have straight (as opposed to sloping) sides and defined square corners, and are available in both 2" and 3" depths. Also available is a cheesecake pan with a loose bottom (similar to a tart pan), which allows a cheesecake, frozen dessert, or baked cake to be removed from the pan simply by pushing up on the bottom of the pan. Representative prices: • 9" round cake pan (2" deep): $7.75 • 9 × 13 rectangular cake pan (2" deep): $25.50
Wilton - Decorator Preferred
	Wilton's Decorator Preferred pans are made of pure aluminum and are thicker than the Performance pans. Excellent for baking wedding and special occasion cakes, these pans are available in a range of sizes for producing multi-tiered cakes, and have straight (as opposed to sloping) sides and defined square corners. The round cake pans are available in both 2" and 3" depths. Covered by a lifetime warranty. Representative prices: • 9" round cake pan (2" deep): $13.00 • 9 × 13 rectangular cake pan (2" deep): $25.25
Chicago Metallic - Commercial
	Crafted from heavy-weight aluminized steel, Chicago Metallic's Commercial line of pans combine the durability, strength, and superior heat conduction of steel with the corrosion-resistance of an aluminum-silicone alloy. The square and rectangular style pans have folded edges, and most of the pans have a wire rod curled inside the rims to provide extra strength and warp-resistance. Available in an extensive selection of styles and sizes, including a unique double-height square pan and roasting pans with racks. The pans show almost no wear even after years of use, are dishwasher safe and are covered by a 25 year warranty. Representative prices: • 9" round cake pan (2" deep): $16.25 • 9 × 13 rectangular cake pan (2¼" deep): $23.75
Non-stick Bakeware:
Wilton - Excelle Elite
	A non-stick baking pan which combines excellent non-stick performance, serving convenience, and elegant design. Made of one-piece of heavy-gauge steel with a durable non-stick coating. A unique feature of this line of pans is the oversized handles which extend from the sides of most of the pans – making it easy to remove the pan from the oven – and into which the pan's dimensions are stamped for ease of reference. Available in a wide selection of styles, including a rectangular cake pan with a cover for easy storage or transporting, springform pans in multiple shapes and sizes, and tart pans. Dishwasher safe and covered by a 10 year warranty. Representative prices: • 9" round cake pan (1½" deep): $6.50 • 9 × 13 rectangular cake pan (2" deep): $10.50 • 9¾" bundform pan: $15.00
Cuisinart - Classic
	Constructed of heavy gauge aluminized steel – which provides even heat distribution and consistent baking results – and coated on both the interior and exterior with a non-stick coating. Thick rolled edges prevent warping. Available in a basic assortment of sizes. Dishwasher safe and covered by a lifetime warranty. Representative prices: • 9" round cake pan: $15.00 • 9 × 13 rectangular cake pan: $22.00 • 9½" bundform pan: $20.00
Kaiser - La Forme
	Commercial-weight steel construction provides even and gentle heat distribution for even browning and baking and a two-layer non-stick interior and exterior coating allows for quick and easy release. Kaiser pans are made in Germany and are available in traditional European shapes not otherwise easy to find in North America. The springform pans (including a unique square springform) are leakproof – a trough encircling the base of the pan prevents drips – and have a non-stick coating on the base which is resistant to cuts, enabling the cake or cheesecake to be served right from the pan. Covered by a 5 year warranty. Representative prices: • 10-5/8" round gateau cake pan (2¾" deep): $50.00 • 8½" bundform pan: $65.00
Chicago Metallic - Professional
	Manufactured of the same materials as Chicago Metallic's Commercial pans, the Professional pans also have a Silverstone non-stick coating bonded to the metal in a high-temperature coil-coating process (not sprayed on after the pan has been formed), ensuring strong, long-lasting adhesion, even coverage, and superior performance. Available in an extensive selection of styles and sizes, including baguette & French bread pans, roasting pans (both with or without handles and roasting racks), and 4 or 11 piece sets. Dishwasher safe and covered by a 25 year warranty. Representative prices: • 9" round cake pan (2" deep): $22.50 • 9 × 13 rectangular cake pan (2¼" deep): $31.50
Nordic Ware - Platinum
	The originator of the Bundt pan, Nordic Ware's Platinum pans are made of heavy cast aluminum to provide superior baking performance. Baked goods rise evenly, cook more uniformly, and have delicious golden crusts because of the excellent conduction of this heavy walled pan. The special, heat reflective exterior and premium non-stick surface assure uniform browning and stick free results. Cast bakeware allows for finer detail in the design of the pans than ordinary formed pans. In addition to the classic Bundt pan, other Bundt-style pans with detailed designs (including a larger-than-life rose), loaf and muffin versions of the Bundt pans, and fancy round and rectangular pans with detailed designs of flowers and snowflakes are available. Covered by a 20 year warranty. Representative price: • 10½" bundform pan: $41.00
Wilton - Dimensions
	Very similar to the Nordic Ware Platinum pans, Wilton's Dimensions line is made of cast aluminum and provides additional designs of Bundt-style moulds and muffin-sized pans. Covered by a 10 year warranty. Representative price: • 9" Bundtform pan: $42.50
Silicone Non-stick Bakeware:
SiliconeZone
	For years, professional and commercial chefs have known the secret and benefits of using high-temperature silicone bakeware. SiliconeZone's cake pans incorporate the same design and use features favoured by professional chefs. The unique high gloss finish creates a non-porous, non-stick surface, which doesn't retain odours or flavours and promotes even heat distribution and quick cooling. The pans can be rolled or folded easily for space-saving storage. Available in a range of styles, including a children's bakeware set. They are freezer, oven, microwave, and dishwasher safe and are covered by a lifetime warranty. Representative prices: • 9½" round cake pan (2½" deep): $24.75 • 9 × 13 rectangular cake pan (1½" deep): $36.50 • 10¼" bundform pan: $27.75

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