Kitchen Share SE, a kitchen tool lending library for residents of SE Portland, will be celebrating their grand opening on August 21st from 5-8pm in SE Portland at St. David of Wales Episcopal Church (2800 SE Harrison Street). The festivities will include music, food, demos, and homemade ice cream.

Kitchen Share SE will be a place where “community members can borrow equipment and share in the joy of processing, preserving, and serving food”. The borrowables will include canning equipment, dehydrators, ice-cream makers, meat grinders, food processors, bread makers, place settings, and other common kitchen tools that have been donated. This is great news for the home cook because now you’ll be able to try recipes that required kitchen equipment you didn’t own. To build up their kitchen tool library, the organization is accepting kitchen equipment donations (which are tax deductible) so check out their wish list for needed items.

They will be open on Tuesdays (5pm to 8pm), and a one-time membership donation of $10 – $30 allows you access to the kitchen library. Check out their website for more info: kitchenshare.org .
Note: Kitchen Share SE is only for residents of the SE Uplift neighborhoods.

Tags: borrowing kitchen tools, kitchen equipment library, Kitchen Share SE, kitchen tool lending library, kitchen tool library, kitchen tools, Oregon, Portland, SE Portland, SE Uplift neighborhoods, SE Uplift territory, St. David of Wales

I love perusing cookware catalogs and websites—ogling over all the wonderful products that are on the market these days. One site I learned about recently is Tesco Direct, an online super-store that has a great selection of cookware and kitchen accessories (plus a bazillion other products). They’ve got everything from Gordon Ramsay cookware to cheese knife sets, one-touch can openers, kitchen trollies and cute aprons…just about anything the homecook would need. One thing I liked about the site is that it has a great search engine. Are you looking for a red tea kettle to complete your red-accented kitchen? No problem! Tesco Direct lets you search products by color, brand, product category and price.

For those trying to incorporate healthy eating into their diet, one product in particular stood out: the Pyroflam Casserole with Steamer. Basically, it’s a 3-piece set that consists of a white ceramic dish and a glass steamer insert with lid.  The casserole and steamer set is made by Pyrex, who is a leading brand with high quality cookware. It’s made from Vitro-Ceramic, which is an advanced material that has a non-porous surface. It will not hold onto germs or flavors from previous dishes.

The glass lid fits both the white ceramic base and the steamer insert, making it a versatile piece of cookware for steaming veggies, baking casseroles, risottos, stews and soups.

The set was designed for use on any appliance except induction heat, is safe for use in the freezer, microwave, oven and it’s 100% dishwasher safe. It’s heat resistant up to 300 degrees C, yet the white ceramic base (which is stain resistant) is stylish enough to use as a serving piece. I love products with multiple uses!

Even though it’s durable and won’t chip, scratch, stain or warp, it still comes with a 25 year guarantee (against manufacturer defect). There is no need to worry if it will last.

Tags: 25 Superfoods, Cookware, glass steamer insert with lid, Pyroflam Casserole with Steamer, Tesco Direct, white ceramic dish

I’m always interested in learning more about what makes baking work. Sure, there’s the chemistry behind a recipe that can render a moist cake or one that is as dry as toast. But there are other things besides ingredients that can make a big difference in your baking. I found some handy baking information in one of my books called How To Break An Egg by the fine folks at Fine Cooking Magazine.

Glass vs. Metal Baking Pans: Your Choice Affects Cooking Times and Crustiness
-from How To Break An Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions, and Handy Techniques by Fine Cooking Magazine

Size isn’t the only thing that counts when choosing a pan from the many in your cupboard. The material it’s made of will affect both the baking time and the color of your breads, pies, cakes, and brownies.

Glass pans give food a darker, browner crust, so they’re generally best for breads and pies, which benefit from a deeply baked exterior. Because of the way glass transfers heat in the oven, it will bake both faster and darker than most metal pans (the exceptions are very dark, heavy-gauge metal pans, like the black steel pans used in professional kitchens. These intense heat conductors cook quickly and will also turn out appealing, dark crusts).

Lighter colored pans give you a paler crust, which is what you want with delicate cakes and brownies. Light-colored aluminum and shiny stainless-steel pans reflect more heat than glass and dark metal pans. This may mean your baked goods will need a bit more time to finish cooking, but it also means the sugar and chocolate in these pastries won’t be as likely to burn.

Avoid flimsy metal pans, which often bake unevenly and tend to warp at high temperatures.

Tags: Baking, glass vs. metal baking pans, Handy Hints

If you’re someone who uses a slow cooker (whether frequently or infrequently), here’s some handy hints for getting the most out of this popular appliance:

Eleven Tips for Slow Cooker Meals
-from foodnetwork.com

Slow cookers are a wonderful way to make a meal. The key to creating a delicious slow-cooked meal? Knowing the rules. Follow these 11 tips, and you’ll be creating warm, hearty recipes all year long:

1. Temperatures must reach at least 165 degrees Fahrenheit for safe slow cooking. (The low heat on most models is about 200 degrees F.)
2. To keep foods out of the food danger zone, always use fully thawed meats. Don’t use whole chickens or roasts; cut the meat or poultry into chunks to ensure thorough cooking.
3. For best results, a slow cooker should be between half and two thirds full.
4. Resist temptation to open the lid during the cooking process — each peek you take will add an additional 15 to 20 minutes of cooking time. Also curb your urge to stir; it’s usually not necessary.
5. Cooking on low heat takes about twice as long as cooking on high heat. A general rule of thumb is that “low heat” means about 200 degrees and “high heat” is about 300 degrees.
6. The ceramic insert in a slow cooker can crack if exposed abrupt temperature shifts. Don’t put a hot ceramic insert directly on a cold counter; always put a dish towel down first. Likewise, don’t put a ceramic insert straight from the refrigerator into a preheated base.
7. You can certainly just pile food into the slow cooker and turn it on, but some recipes come out a lot better with a little prep time. Browning meat — especially ground meat — and sautéing vegetables in a skillet before adding them to the slow cooker will greatly improve the flavor of your meal. If you dredge your meat in a little flour before browning, you will get a thicker sauce.
8. For high altitude cooking, add an additional 30 minutes for each hour of time specified in the recipe. Legumes take about twice as long as they would at sea level.
9. Fat retains heat better than water, so fattier foods, like meat, will cook faster than less fatty foods, like vegetables. For more even cooking, trim excess fat off of meats. If you’re cooking a dish with both meat and root vegetables, place the vegetables on the bottom and sides of the insert and put the meat on top.
10. Dairy products, like sour cream, milk or yogurt, tend to break down in the slow cooker. To prevent this, add them during the last 15 minutes of cooking.
11. If you’re adapting a favorite recipe to the slow cooker, there are a few things you should keep in mind:

• Liquid is not going to evaporate, so cut back on the liquids by about 20 percent.
• If you’re using herbs, select whole leaves and spices, and use half the normal amount.
• If you’re using ground herbs, add them in the last hour of cooking.

Tags: crock pot, crockpot, slow cooker, tips for using a slow cooker

In honor of today (November 15) being National Bundt Cake Day, I’m reposting a few delicious bundt cake recipes that are perfect for the upcoming holidays.

And of course, to make a bundt cake, you have to have a bundt cake pan. I love my Nordic Ware Bundt Cake Pan. The pan is heavy duty and has a nonstick finish…it’s awesome! I actually have two of them because I make so many bundt cakes (often times multiple cakes for the same event). If you don’t have a bundt cake pan, are in need of a new one or are looking for a fun gift idea for a baker, you can’t go wrong with a Nordic Ware pan! Every kitchen should have one!! As a side note, Nordic Ware is the company that introduced the bundt cake (and the pan needed to bake it) back in the 1950s.

I believe the world is a happier place because of bundt cakes! Enjoy!

Pumpkin & Ginger Poundcake: This bundt cake is a perfect alternative to pumpkin pie!

Pear Spice Cake: Loaded with pears and warm spices, this simple bundt cake is an Autumn favorite of ours.

Cranberry-Almond Coffee Cake: Great as a coffee cake or dessert, this bundt cake is a perfect use for leftover cranberry sauce.

Tags: Baking, bundt cake, bundt cake pan, coffee cake, Cranberry-Almond Coffee Cake, Dessert, holiday cakes, National Bundt Cake Day, Nordic Ware, Pear Spice Cake, Pumpkin & Ginger Poundcake

Several years ago, I thought I lost my garlic press. Always looking for a reason to buy more kitchen stuff, I jumped at the opportunity to purchase a new garlic-smashing implement. The kitchen store I went to did not disappoint…they had numerous models to choose from. The one that caught my eye was a shiny stainless steel Rosle Garlic Press. I picked it up, and opened it/closed it numerous times to simulate the actual garlic-pressing process. I turned it over and over, admiring it’s sleek handles and how comfortable it felt in my smallish hands. I was hooked. The only bummer was it’s price. At a little less than $40, this beauty was the most expensive of the bunch. But what the heck, I reasoned. I cook A LOT and am always using a garlic press…I bought it.

Shortly after buying the Rosle Garlic Press (not having used it yet), I found my old press…a clunkier, not-as-pretty model from a different company. I decided it was time to have a garlic press-off and pit the two models against each other: the stainless steel beauty (Rosle) vs. my older garlic press. I started with my old press, which does a pretty good job of squishing the garlic through the little holes but is always a chore to clean. Next up, the Rosle. Because of it’s design, smashing garlic is easier than any garlic press I’ve ever used! And cleaning…well, it’s a breeze. The press unhinges so removal of the squished clove is a cinch. The Rosle Garlic Press was the winner!!! Both garlic presses reside in the same gadget drawer, but the Rosle is the one I always grab.

Yes, the Rosle Garlic Press is a bit of a splurge but you’ll love it if you cook a lot. It’s definitely worth the price!!! Plus, it’s sturdy and dishwasher safe so you should get many good years of garlic pressing out it (it has a lifetime warranty against defects).

Tags: garlic press, Rosle, stainless steel

The Progressive Nut Chopperis one of the handiest tools in my kitchen. If you’ve ever tried chopping a cutting board full of pecans or almonds (or any nut for that matter), you already know that it’s no easy task. This is where the Nut Chopper comes to the rescue. I just did a little experiment to prove my point. I measured out one cup of whole pecans (shelled, of course), filled the nut hopper of the Nut Chopper with them, set the timer then started turning the crank handle. I had the whole cup of nuts chopped in less than 30 seconds.

The Nut Chopper is made of plastic, has a non-skid base and is dishwasher safe. It also has measurement lines so you can easily measure the chopped nuts. For less than $15,a Nut Chopper is one of those indispensable kitchen tools that has made my life easier. And it makes a great gift for a baker!

Tags: Cooking Gadgets, nut chopper, nut grinder, nuts

I’ve tried different methods of making mashed potatoes: squashing with a masher, whipping using a hand mixer or my Kitchenaid mixer, and using a potato ricer. Each method gives potatoes a different texture.

I reach for a masher when I don’t mind if the potatoes are a bit lumpy (I like to call it more of a rustic mash). When I’ve experimented with the hand mixer and Kitchenaid mixer, I’m always left with gluey potatoes (not exactly the texture I’m after). My best mashed potatoes (the ones that were perfectly smooth, light and fluffy) were the result of using a potato ricer, a kitchen tool that forces the cooked potatoes through little holes. You can spend upwards of $50 on a fancier model but I went with a basic yet sturdy Norpro Potato Ricer, which sells for under $15.  Below is an article I found on the pros and cons of potato ricers and mashers. Hopefully this will help you as you prepare for the upcoming Thanksgiving holiday.

Potato Ricer vs. Masher
-from Fine Cooking Magazine (by Lisa Waddle)
  
Ricer: This extrusion tool forces cooked potato through small holes, resulting in rice-like pieces of potato (hence the name). It’s constructed of a hopper into which you put a cooked potato (peeled or not) and a plunger that forces the potato through the holes. Because air is incorporated into the potato as it’s pressed, this tool gives you the lightest mashed potatoes possible. A ricer guarantees no lumps, and your potatoes will be very smooth. The only downside is that it can be a bit time-consuming, especially if you’re using unpeeled potatoes, as the skins must be removed from the hopper after each pressing; otherwise, they clog the holes.

Masher: Hand mashers get a bad rap for leaving lumps, but I found that they can, in fact, deliver smooth, creamy potatoes. You just have to be methodical with your mashing method, getting into every corner of the pot and using a press and twist motion with the masher, adding a little liquid at a time if you must. (Be sure your potatoes are thoroughly cooked, too.) If you like the skins in your finished dish (for nutrition and texture), a masher or metal spoon is the only way to go. Don’t expect mashers to deliver light or fluffy potatoes, though.

The bottom line: Which tool you use depends on your definition of ideal mashed potatoes. If you’re after a bowl of textured spuds, especially good when adding extras like herbs or cheese, a masher should be your choice. If fluffy and smooth is your idea of potato nirvana, go with a ricer. Either way, be sure to buy a durable model that feels good in your hand. When you have a pile of potatoes to work through, you don’t want a flimsy tool that’s going to cause a hand cramp.

Tags: chrome finish, fluffy mashed potatoes, Norpro Potato Ricer

In my kitchen, a good dutch oven is a kitchen necessity, especially now that we’re in comfort food weather. Not only is it great for making soups and stews, but it can be used to roast a small chicken or bake a casserole. In the summer, the dutch oven can be refrigerated and used to keep cold salads (like potato or pasta salads) cold.

I did a lot of research before buying my Mario Batali 6-Quart Italian Essentials Pot,a heavy-duty cast-iron dutch oven with a porcelain-enamel coating. When I say heavy duty, I mean heavy duty. This dutch oven weighs about 15 lbs., which is one of the reasons I keep it on the stove (it’s just easier to get to that way). Plus, it’s pretty and adds a lot of color to my kitchen so the stove is where it’s staying.

I used to have a Lodge cast iron dutch oven but I hated the process of having to season it after each use, which is why I wanted to upgrade to a type with the porcelain-enamel coating. I originally had my eye on a more expensive brand but it cost over $300 (ouch!). Once the Mario Batali dutch oven line came out at one of my favorite stores, I decided to give it a try. I’m happy to say that I’ve had it for a little over a year now and am very pleased with my purchase. Mario’s line even comes in several stylish colors. For a little over $100, it’s been a great kitchen investment!

Tags: 6-quart, cast iron, dutch oven, Mario Batali Essentials Pot, porcelain-enamel cast-iron pot

If you’ve ever had a panini than you know how good they are. Warm, crunchy, often gooey (depending on the ingredients) and delicious. With all the ingredient possibilities, you could enjoy a different panini everyday. Oh, what a beautiful world it would be! I recently received a Villaware UNO ProPress Panini Grill from some girlfriends as group birthday gift. Not only was I surprised but I was also elated with my new cooking tool. I love cooking gadgetry! Anyway, my new panini grill is a beautiful little appliance. I feel like I’m working in a bistro when I’ve got it on the counter. Not only is it good-looking, but it’s functional, too. It’s got a good-sized non-stick cooking surface (11″x9″), adjustable temperature control and a commercial-style handle. You can even grill meat on it, although I haven’t tried that yet. Unfortunately, the cooking plates aren’t removable (which would aid in clean up) but that’s a small sacrifice for a delicious grilled sandwich.

The first sandwich I made on the panini grill was a simple ham & cheddar on wheat bread for my kids. They each devoured their share then asked for more, which of course left me beaming. When I told my 6-year-old that I was glad he liked the sandwich, he replied, “I don’t like it. I LOVE it.” Well there you have it…you better believe I’ll be using my panini grill on a regular basis if it continues to get that kind of a response out of a simple ham & cheese sandwich. Thank you, girlfriends (you know who you are).

Tags: Cookware, grill, panini