Denby's quality tableware is exceptionally versatile and durable. With Denby, you can drop the formalities when you get together with friends, or dress it up for a formal dinner party. Safe for use in the dishwasher, oven, microwave, and freezer, it will give you years of everyday use.
Established in England nearly 200 years ago, Denby prides themselves on their reputation for achieving the highest standards of craftsmanship and innovation.
Denby's Energy pattern is inspired by the muted tones of pebbles and the natural beauty of the shore. It's a sophisticated blend of charcoal, white, cream, and celadon green. Matching accessories and glassware allow you to set a complete table. Mix and match with Energy Leaf, a unique range of pieces with a delicate natural leaf design. Denby's Cinnamon pattern is inspired by the rich yet subtle blends of toffee, mocha, and cream, and complements Energy and Energy Leaf to extend the range of presentation possibilities. Denby's Zest glassware is a perfect match for any table.
Through September 1, all Denby Energy, Energy Leaf, and Cinnamon tableware and Zest glassware is 30% off our regular price.
Chefs on the cutting edge know that the right tools make all the difference. No tool is more sacred to the professional chef than the kitchen knife, and perhaps no knife is more trusted by chefs worldwide than the knives of Wüsthof-Trident. Individually hand-forged in Germany from select high-carbon stainless steel, each Wüsthof-Trident knife is created to exacting specifications and subjected to rigorous quality control. The cutting edge is crafted by hand, then laser-tested for uniformity. The result? A knife of uncommon precision and geometry, perfectly designed for stay-sharp slicing, dicing, mincing and chopping. Wüsthof-Trident's trademark bolster combines comfort and safety, while the seamless bond between handle and bolster is your assurance of maximal hygiene.
Through August 25, and while supplies last, you can purchase the ideal starter set of kitchen knives for only $350 - that's 40% off the regular price.
Available with either the Classic or
Grand Prix style handles, the set consists of four of the
most often used knives, a honing steel, and a 9-slot beech wood block which holds the knives as well as
providing room to add additional knives as your collection grows.
Use the 3-1/2" paring knife for paring, peeling, trimming, and dicing fruits and vegetables.
The 8" carving knife is used for carving hot or cold meats, turkeys, hams, and roasts, as well as cutting sandwiches.
The 8" chef's knife is used for cutting, chopping, slicing, and dicing fruits, vegetables, meat, and poultry.
The 8" bread knife's serrated edge slices effortlessly through crispy baguettes and crunchy bread.
The 9" honing steel is essential for keeping your knives in top condition.
Sorry, the Classic knife block set is now sold out!
For years, professional chefs have known the secret and benefits of using high-temperature silicone
bakeware. SiliconeZone's baking pans
incorporate the same design and use features favoured by professional chefs. They can go from
temperature extremes of -58°F/-50C to 428°F/220C, from freezer to oven. The unique high gloss finish
creates a non-porous, non-stick surface which will not retain odours or flavours and promotes even heat
distribution and quick cooling. The pans have been engineered with the proper ratio of weight,
flexibility, and strength, making the removal of baked goods quick and easy while providing a durable,
commercial quality product for a lifetime of use. The pans can be rolled or folded easily for
space-saving storage.
Perfect baked goods begin with perfect bakeware. Introducing
Doughmakers gourmet bakeware, made of
thick-gauge, solid aluminum - just like our grandmothers and great-grandmothers used - for even heat
distribution and optimum browning. The baking pans are made with Doughmakers' Original Pebble Pattern,
a unique textured surface embossed right in to the pan (so it won't scrape off, unlike a coating) which
allows air to flow under baked goods for better, more even browning and which helps to give the bakeware
non-stick characteristics. The edges of the pans are strengthened, making the pans highly durable,
ensuring stability and preventing warping. Handle areas built in to the pans make them easy to hold.
From Canada's only stainless steel cookware manufacturer,
Paderno cookware is made of
high quality 18/10 polished stainless steel with an aluminum bottom pad that is bonded to the pot to
transfer heat into the pot quickly and evenly, while the steel retains that heat inside the pot.
The handles are made from stainless steel and are welded in place, so they stay on and stay cool during
use. The special curved lip makes it easy to pour liquid from the cookware. The lids are designed to
provide a vapour-lock seal. Oven, broiler, and dishwasher safe, Paderno cookware carries a 25 year
warranty.
During the hot summer months, women are broken down into two groups: those who grill and those who gripe that they can't - or, aren't allowed. I've said it before and I'll say it again, somehow once the cooking of food takes place outside, it becomes a man, meat and flame thing. It matters little whether the man in question feels confident about his grilling skills - they fling themselves headlong into it and claim this style of cooking as theirs.
It reminds me of the custom in Valencia, Spain where the preparation of paella, arguably Spain's national dish, is always made outdoors exclusively by men. Well, I don't know whether Spanish women are ever tempted to tackle the making of paella, but there are a lot of females on this side of the Atlantic who fire up the grill on a regular basis to turn out everything from glazed lamb legs and flank steak, to lobster tails, rotisserie chicken and grilled pizza. To encourage those women who, well, need encouragement, Weber has put out a great little booklet called The Girls' Guide to Grilling, tailor-made for any woman who is tired of watching and waiting for her dinner from the grill.
If you're a novice female who longs to delve into the world of grilling but aren't sure where to begin, start with the simple basics, like grilling the perfect burger, pork chop, a simple marinated flank steak, or even a good old boneless chicken breast. And remember these most important tips: whether using gas or charcoal, check your fuel before you begin - there's nothing worse than running out before the food is completely cooked. Make sure the grill is well-oiled before cooking, and it's a good idea to keep a brush with oil at the ready should you require it as you are cooking. Remember that cooking on a grill requires your full attention - keep things moving so that you can prevent over-charred food while simultaneously ensuring even cooking. Lastly, be organized by having foods, utensils and anything else you may need, at the ready. Having to run back and forth between your indoor kitchen and your outdoor one is not a good idea if you want to ensure grilling success.
Confidence gained from grilling everyday items will go a long way towards giving you the gumption to tackle things like legs of lamb, prime rib, hey, whole turkeys!
Here's a selection of recipes that will have them eating out of your hand. You grill, girl!
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.
Author of four cookbooks -- Rustic Italian Cooking,
The Global Grill,
The Sticks & Stones Cookbook (with Ted Reader) and
The Wine Lover Cooks (with Tony Aspler) -- with two more on the way,
she lives with her beau and their black lab and assorted children who come and go, in Niagara wine country.
To obtain a copy of Weber's The Girls' Guide to Grilling, call 800-Grill Out or e-mail grillout@weber.com.
Red Potatoes & Grilled Mustard Chicken with Yellow Tomatoes
Just when you thought you couldn't face another boneless chicken breast, summer comes along and brings all the good things that make them taste new again. Vary the tomatoes and peppers (red, yellow) and the greens (arugula, frisée).
2 lb
small red potatoes, scrubbed
1 kg
1 lb
snowpeas or sugar snap peas
500 g
3/4 cup
extra virgin olive oil
175 mL
1/4 cup
dry white wine
50 mL
6
boneless, skinless chicken breasts
salt and freshly ground black pepper
3 Tbsp
Dijon mustard
45 mL
juice of 1 small lemon
1/4 cup
chopped fresh basil
50 mL
1 clove
garlic, minced
1 Tbsp
Dijon mustard
15 mL
2 cups
yellow pear tomatoes, halved
500 mL
1
yellow bell pepper, seeded, thinly sliced
3 cups
baby spinach leaves, rinsed, dried
750 mL
Place potatoes in a large saucepan, cover with boiling water, bring to the boil and add a little salt. Reduce heat and cook until tender, about 12 minutes. Drain, rinse under cold running water, drain and set to one side.
Plunge snowpeas or sugar snap peas in the potato cooking water, bring back to the boil, and cook just until crisp-tender, one minute for snowpeas, three minutes for sugar snap peas. Drain, rinse beneath cold running water and drain. Set to one side.
Preheat grill to medium-high. Whisk together the olive oil and white wine. Pour half of this mixture into a measuring cup and use it to brush on chicken. Season chicken with salt and pepper and spread 3 Tbsp/45 mL of Dijon mustard over each chicken breast. Grill for about 4 - 5 minutes per side or until cooked through, brushing oil mixture on it from time to time as it cooks. Remove from grill and let cool on a plate.
Using the remaining oil and wine mixture as a base, whisk in the lemon juice, basil, garlic, 1 Tbsp/15 mL Dijon mustard and a little salt and pepper. Taste for seasoning. Set to one side. Slice the chicken breasts into thick strips and add to a large bowl along with the potatoes, snowpeas or sugar snap peas, tomato halves and yellow pepper. Arrange spinach leaves on one large serving platter. Give the dressing a good whisk and pour over chicken and potato mixture, tossing to combine well. Arrange chicken and potato mixture over the spinach leaves and serve.
A much-revered summer classic gets a contemporary lift by grilling the vegetables that are always used in this sunny dish from Provence: fresh peppers, eggplant, onion, zucchini and tomatoes. Great served from the grill over sticky rice.
1/2 cup
extra virgin olive oil
125 mL
3 Tbsp
balsamic vinegar
45 mL
1/2 tsp
coarse salt
2 mL
1/2 tsp
freshly ground black pepper
2 mL
1
red bell pepper, seeded and cut into strips
1
yellow bell pepper, seeded and cut into strips
1
small eggplant, sliced crosswise
1
large red onion, thickly sliced
1
green zucchini, halved then quartered lengthwise
1
yellow zucchini, halved then quartered lengthwise
1-1/2 lb
small ripe tomatoes, halved
750 g
2 heads
garlic, tops trimmed
2 Tbsp
chopped fresh marjoram
30 mL
In a small bowl, combine olive oil, balsamic vinegar, salt and pepper. Place red pepper, yellow pepper, eggplant, red onion, green zucchini, yellow zucchini and tomatoes on a platter. Brush with olive oil mixture.
Brush garlic heads with a little olive oil. Grill, not quite over direct heat, for 25 minutes or until lightly browned and soft, turning every 10 minutes or so. Remove from grill; allow to cool before peeling.
Grill peppers for 8-10 minutes or until lightly charred, turning frequently. Transfer to a serving platter. Place eggplant, onion and zucchini on grill. Cook for 8-10 minutes or until lightly charred in places and softened. Transfer to serving platter. Place tomatoes on grill cut-side down. Cook, turning once, for 3 - 5 minutes or until slightly charred. Transfer to serving platter. Add peeled garlic to platter. Drizzle with remaining olive oil mixture. Sprinkle with fresh marjoram. Serve immediately or at room temperature.
Nothing could be easier - or more impressive - than this incredibly good dessert that features marinated oranges grilled just until caramelized, then served with good vanilla ice cream.
4 - 6
large navel oranges, peeled, pith removed and cut into 1/2 inch (1 cm) slices
1 cup
Grand Marnier Cordon Rouge (or to taste)
250 mL
vanilla ice cream
Place orange slices in a shallow dish. Cover with Grand Marnier. Turn slices over once or twice. Cover with plastic wrap. Chill for at least 1 hour.
Preheat grill or barbecue to medium-high. Grill orange slices, brushing carefully with reserved marinade, for 2 - 4 minutes per side or until caramelized. Serve hot with vanilla ice cream.
Robin Hood's test kitchens are constantly developing recipes for everything from decadent cakes to
perfect pies and cookies. Every year the best of these recipes are featured in the Baking Festival
booklet. The 2002 Baking Festival booklet is now available; you can pick up a
free copy (while supplies last) at our
retail store, or visit the
Robin Hood website or call 1-800-268-3232.
This recipe from the 2002 Baking Festival booklet is a warm and wonderful dessert that everyone will
enjoy. Vary the berries to suit your own personal taste and what's in season.
Combine all ingredients for fruit. Mix well. Spread in a greased 9" square cake pan or baking dish.
Combine flour, sugar, baking powder, and salt in a mixing bowl. Cut in butter with a pastry blender until the mixture is crumbly. Add milk, stirring until moistened.
Drop spoonfuls of batter over fruit, spreading lightly to cover the surface.
Place pan on a piece of foil to catch any drips that boil over. Bake at 400°F/200C for 25 - 30 minutes, or until the top is golden. Serve warm.
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Golda's Kitchen: Bakeware • Cookware • Kitchen Solutions
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measuring equipment; specialty cake decorating, chocolate & confectionery supplies; and a wide assortment of
kitchen tools, knives & appliances. We deliver across Canada, the United States, and worldwide. Visit us at
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