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Friday, November 27, 2009

Holiday Gift Guide ~ The Foodie

My love of good food and great kitchen gadgets made it easy for me to pick the Foodie for my next round of unique gift suggestions. If you have a Foodie in your life, especially one who loves to cook - and cook for you! - then you are in luck. It was hard for me to narrow the in house choices down to six items, but here they are....

Garlic Crusher by Royal VKB

This is one of those kitchen tools you wish had been around years earlier. You've tried all the other garlic presses, peelers and crushers. You get minute amount of useful garlic from most presses - the bulk of it stays squashed inside the press. You've tried to get all Chef-y with your knife and, if you're me, have to start over after you lose some fingernail bits in with the garlic. Ugh! No more, no more. I can't explain it as well as the video shows it but I can say this is the one I want by my side, forevermore, when I'm cooking.

Letter Serving Set by Sagaform

This product is often overlooked and that is a shame. Pesto, chutney, salsa, pastes, tapenade, sauces, spreads and dips. Forked, flat and concave - each one of the three piece serving set is designed to hang from a jar. As each piece is assigned its very own condiment, you will no longer find chunks of pepper relish in your mayo. Thoughtful, clever and available at a terrific "stocking stuffer" price point. I think this product's time has come.


Whether baking in them or just using them for serving dishes, Hot stoneware goes from kitchen to table in stunning style. Generously sized, pristine white and with a simple, elegant, natural wood trivet to rest upon. The trivet is smart and elevates your dishes to new heights!

Big Time

So, yeah, your oven has a built-in timer. You don't really need a kitchen timer. Though I've been known to sometimes point out the differences between needs and wants, in this case I say need schmeed! Its big, its boldly colored, its fun, it looks good on the counter!

Herb Pot/Herb Pot Trio

Freeze dried herbs will do in a pinch (nyuk, nyuk), but for the ones you use on a regular basis why not use fresh? Because we live in a temperate climate and winter tends to kill vegetation? Oh, pshaw! With an Herb Pot old man winter can't impose his blandness on your dishes! Place your fresh herbs in the pot, add water via the corner hole and extend the life of fresh cut herbs. I use mine with planted herbs in a 2" terra cotta pot. Water via the base keeps the pot moist which provide my herbs with enough moisture to keep them happy. Rather than buying fresh at the store I can simply snip and enjoy!

Make 'Em Smile with...
Batter Finger and Equal Measure

I couldn't pick just one so here's two products from the folks who make great things with a sense of whimsy... the nice people at Fred. No need to get fingers all gooey when going for the last bits of batter in the bowl. Measure, mix and then lick your Batter Finger clean!

I've been promising myself I was going to do it and today is the day. I'm putting up one of my favourite recipes with ingredients as measured with the Half Measure cup. Why not copy my fabulous, super chocolaty, chewy and just crispy enough on the outside brownie recipe, pop your printed version in the Half Measure and gift it, along with a Batter Finger to your favourite foodie? Guaranteed for a giggle or two.

Equal Measure Brownies

2 Sticks of unsalted butter
8 Ounces of bittersweet or semi-sweet chocolate
4 Large eggs
1/2 Teaspoon of salt
A smidgeon less than the water in a cumulus cloud the size of a bus of Sugar
1.25 equivalent of five thousand drops of water o Firmly packed brown sugar
2 Teaspoons vanilla extract
1.75 amount of table salt in a large human of All purpose flour

Butter and line a 13" x 9" baking pan.

Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and place in pan of water. Stir from time to time until chocolate is melted.

Whisk eggs until well beaten. Add and continue to whisk; sugar, salt, brown sugar and vanilla.

Stir in butter and chocolate mixture.

Fold in flour.

Pour batter into pan and spread evenly.

Now, here's the trick to a nice crispy outside... Place your pan of prepared batter in the fridge for at least an hour! When your batter is nicely chilled pop the pan into an oven preheated to 350 degrees - on the center rack. Bake for approximately 45 minutes. You can be sure they are ready when the top is shiny and they are somewhat firm. Enjoy!


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