They grow up so quickly (sniff)

I have to admit, I got a bit of a lump in my throat when I got the press release for Rubbermaid’s Blue Ice Fun Shapes, cute little reusable icepacks that come in monkey, frog and baseball shapes. They’re designed, of course, to keep the little one’s lunch nice and cool. In a pinch, I guess, one could be used to cool a boo-boo. They costs about $3 at Loblaws, so you can probably afford to stock up and if little Jimmy or Janey does lose one, it’s not the end of the world.

So why did this funny little item make me go all misty? Aw shucks – with my middle daughter heading off to University and my "baby" halfway through high-school, I won’t need that kind of stuff anymore. Nor will I be stocking up on Expo washable dry erase markers, which the makers promise will not stain clothes, rugs or car upholstery. It’s true, BTW, I did test the markers on a small scrap of cotton. Most of the colour came out after rinsing with water and the fabric was as clean as a whistle after being laundered. If you have little ones (sniff, sniff), you might want to check either – or both – out.

Clever design - I'll drink to that

 
Here's a fab Friday find. A cute, clever and colourful bottle bag from Reisenthel, perfect for carrying those empty wine bottles back to the Beer Store for a refund. Available at www.touchofeurope.net

Grilling is hot (d'oh!)

Is it my imagination or has grilling suddenly gotten um, extra hot, this summer? Every time I turn around, I’m faced with another press release about a new grill or BBQ product. This week, the cool kids all want to talk about ceramic grills. Except, a-hem, I did write about one of these, The Big Green Egg — shown above — last year which does put me, a-hem, slightly ahead of the trend.

According to the World’s Largest BBQ Store Ontario Gas BBQ, ceramic grills are typically egg shaped and charcoal fuelled, and use less fuel than almost any other cooker. Because the ceramic shell provides excellent insulation, they can reach very high temperatures, and the dome-shape aids in convection cooking (very even heat).

The technology can be traced back 3,000 years to the days when meals were prepared in clay pots over fire or coals. Today, the same technology has given rise to what’s known as kamado style ceramic barbecues. It’s found in the tandoor ovens of India and the mushikamados of Japan - round clay pots, fuelled by charcoal that have a removable domed clay lid, a damper and draft door for heat control. This ancient cooking technique, which takes its name from mushikamados, apparently came to North America after World War II.

I love technology, except when it fails me

Faithful  reader, I'm having a bit of an issue this week with the old computer (as in three years old, which my tech guy says is “ancient”. That’s totally ludicrous – talk about built-in obsolesce. Completely unsustainable design!) So you’ll have to bear with me. I’ll have to catch you up next week on the outdoor living tips I promised in this week’s Hot Home Products column, which runs each Saturday in the print edition of The Toronto Star. One of my fave summertime treats is to take the paper out on the patio with a pot of coffee and leisurely make my way through it. Maybe I’m showing my age here, but sitting under a tree with a laptop just isn’t the same experience. And  may I just remind everyone that a newspaper never "crashes". Although, now that I think of it, I'm not sure how a couple of Toronto's other dailies are doing these days!) 

I am able to share links to three sites that have great barbeque recipes, which you may want to try this weekend. They are those of Ted Reader, bbq expert for Napoleon, along with links to PC Home and Longos. If you haven’t yet entered the contest to win a mini grill, click here  for details. And wish me luck on getting my computer – along with all my files and email – back later today.

More than smart - it's genuis!

If you love grilled food, but don’t have a backyard or balcony, check out Breville’s Smart Grill, which opens like a butterfly to provide 260 square inches of cooking space. It has a ton of other features as well, which, for about $350, it should.

This is a grill for a serious cook who wants something that performs well and will last a long time. You can adjust the tilt and height of the plates, both of which are non-stick cast aluminum “infused” with titanium. I believe this is the same material that’s on the Breville Panini grill I own and which is SO easy to clean. Which is probably one reason I use it at least three times a week. (At this time of year, it’s perfect for grilled asparagus. My only complaint is that it's too small to cook for a crowd, which is one reason I love the Smart Grill.  On the other hand, the panini maker has got a small footprint! Does this mean I need both? Surely not? Or does it?) More good features on the Smart Grill -- the flat griddle pan on the bottom can be removed and placed in the dishwasher. It can also be positioned in “BBQ mode” so that fat from both plates drips away at the same time. There’s also 30 minute timer and the unit shuts off if there’s no cooking activity for an hour. Most importantly perhaps, for the serious home cook, is that there are sensors that detect drops in cooking temp, and self-correct to maintain an even heat – essential for good searing and grilling. Love it!

If you want tips on how to make a summer recipe staple, potato salad, check out this how-to video on the Breville appliance site.

Savoury summer shortcuts

If you love savoury grilled food, but don’t have the time to make your own marinades and rubs, take a shortcut and use something that’s pre-mixed. You can get good results even just by adding red wine or soy sauce to consumer brands of BBQ sauce. Or you can treat yourself to one of Williams-Sonoma’s line of sauces. Sure, they’re a bit pricey ($19 for a 17-ounce bottle) but they are delish — flavours include red chilli/peanut, roasted tomatillo and Jalapeño/Peach. Tomorrow, look for another delicious recipe in this spot. In the meantime, don't forget to enter the contest to win one of four Portable Charcoal Grills by clicking here. More contest details can be seen in the last entry.

Get grilling - but first, enter this contest!

Are you a serious outdoor grill gourmet who has a tiny balcony or an itsy-bitsy backyard? Or are you an empty nester or singleton who just doesn’t need or want a huge honking barbeque? Then, dear reader, have I got a deal for you. We’ve got four Portable Charcoal Grills (shown above) to give away this week. I love these gorgeous little grills. Small enough to fit onto a condo balcony (check if you’re allowed!) or even to carry to the beach or park for a summer get-together. Click here for a chance to win. I’ll also be posting BBQ and outdoor entertaining tips this week on my blog. Just don’t expect anything new till after the weekend, because I’ll be up at my cottage – painting it. (Since you asked, I’m doing the entire main floor and loft bedroom in String from Farrow and Ball, which I think will go beautifully with all the pine.) A random draw will be held of all eligible entries on the morning of Monday, May 31, 2010. The winners will be contacted by Tuesday, June 1, 2010 and all four winners will be listed here on June 4, 2010.

(Editor's Note: This blog post has edited from a previously published version)

Hot chef cooks with cool new technology

Why is Cory Vitiello, chef of the Harbord Room, joyously tossing peppers in the air? My guess is that he’s so happy with the induction range he’s cooking on. Even a humble home chef like me can appreciate the benefits of induction – it’s super responsive, keeps the kitchen cool, is easy to clean and allows for very precise temperature control. Vitiello recently showed me around a Thermador induction range at the Summerhill LCBO kitchen. (True, freelance writing doesn’t have a huge number of benefits, but there are occasional treats, such as having a handsome young man make lunch for me, without expecting me to do the dishes afterwards.) We had a great chat, discovering that we share very lukewarm feelings toward Chardonnay and both love to cook with cheap cuts of meat! Vitiello will be teaching classes at the site on May 19 and 27, incorporating ingredients thought to be aphrodisiacs (it could get REALLY hot in there, induction notwithstanding,) and innovative spice pairings. You have to win a seat in a Thermador-sponsored contest to attend. Click here to go to the site to enter. If you don’t win, you can still make one of his fabulous recipes, which I’ve included below.

BTW, when Chef Cory and I were chatting (such a nice young man), he happened to mention his pal Anton Potvin, whom he described as having a “ridiculously good palate”. That was enough to send me to the site of the Niagara Street Cafe, where Potvin reigns. The menu looks terrific, and I was seriously tempted by the notion of wild mushrooms on toast, smoked cheddar, pickled honey mushrooms, and mustard horseradish cream. Mushrooms are one of may fave foods. As long as they don’t suggest a glass of Chardonnay to go with it.

Vitiello’s Spice Crusted Sashimi Grade Tuna with Mussels, Saffron, Kaffir lime leaf, Thai Basil, Bird's Eye Chili, Cilantro and Smoked Sea Salt

• 4.5 oz pieces of center cut sashimi grade tuna
• 2 tablespoons toasted and freshly ground fennel seed, cumin and coriander seed

Lightly toast the spices until they give off their scent. Grind in a coffee grinder or blender. Roll tuna in the mixture until it is lightly coated. In a hot pan sear the tuna on all sides for 2 minutes total, leaving the centre very rare.
• 1 lb fresh mussels
• 1 cup white wine
• 1 finely diced bird’s eye chili, seeds removed
• 1 tablespoon finely chopped ginger
• 1 large shallot, finely chopped
• 2 cloves garlic, finely chopped
• Pinch of saffron
• Juice of 2 limes
• 1 carrot, julienned
• 1 small leek, julienned
• 2 pieces baby bok choy, finely sliced
• 2 tablespoons cold butter
• 2 kafir lime leaves, bruised
• 1 piece lemon grass, bruised and cut into two-inch pieces
• Small handful of torn fresh cilantro
• Small handful of torn basil leaves
• 2 teaspoons salt
Method: In a large shallow pan cook the garlic, shallot, ginger, chili, saffron, leek, carrot, lemongrass, lime leaf,and salt in a small amount of canola oil until just tender. Add mussels and bok choy, bring to a boil and cover for 2 minutes or until mussels fully open. Add lime juice, butter, cilantro and basil; stir constantly until butter is incorporated.

Assembly: In large shallow bowl spoon equal amounts of the mussel/sauce/vegetable mixture. Slice the tuna down the center and present it cut side up. Lightly season the cut side of the tuna.

Celebrate spring with a smart cocktail

Met the charming and talented Dee Brun (aka Cocktail Deeva) at the National Home Show a few weeks ago. We were still in the depths of winter then, so I was delighted when she offered to come up with a special cocktail for you, dear readers, to get us all through the last few weeks of winter blahs. Just because winter’s decided to take a powder (we hope) doesn’t mean you can’t still enjoy Brun’s Sunshine Collins cocktail. I’ll be mixing up a batch this weekend just to celebrate the sun (unless we get a blizzard, of course - then I'll be drowning my sorrows)

Sunshine Collins

1.5 ounces Vodka

3 ounces Blueberry Juice

1 ounce Pineapple juice

1 orange

Blueberries

Fresh Mint

Muddle (smush) together the Vodka, a handful of blueberries, piece of fresh orange and mint leaf until all ingredients are well-smushed (Brun obviously loves these technical terms).Then add them to an ice-filled shaker with both juices. Shake well and strain into a large glass filled with ice. Add some fresh blueberries and a sprig of mint as a fabulous garnish. Top with a squeeze of fresh orange juice.

Cheers!

More water, please

 
As I mentioned in my Hot Home Products column this week, I am loving the glass water bottles sent to me by Raquel Youtzy. Since there was no room in the paper for a pic, I've included one above. I also came across a couple of other new water products too late to get them into the  column. One is clever new counter-top water cooler/filter from PC Home. While I normally drink water straight from the tap, I’d be inclined to try this one at my cottage. There, we fill up jugs of drinking water from a municipal tap in town. The water is perfectly safe, but it does have a slightly tinny taste, and I’m loathe to buy bottled water. So this well-designed new cooler might be just the solution. It would also be great in an office setting, I think. PC Home also has a reusable personal water bottle that comes with a built in filter for about $10. And here’s another cool new product — the Vapur Anti-Bottle, a flexible bottle that, when empty, can be rolled, folded or flattened to fit into a purse or pocket (see pic below). It’s made from polymer and contains no BPA (Bisphenol A),and can be placed in the freezer, microwave, or dishwasher. For more information on water safety in Toronto, click here. and for info on federal guidelines, click here.