Kitchen Resource

Freezing tips and techniques

Thu, 22 Jul 2010 13:47:19 -0400

Author: Susie Theodorou (HarperCollins Canada)
How to use your freezer to avoid spending hard-earned dollars on take out! When freezing food, make sure you leave plenty of clear space around each container or package you are freezing to allow the air to flow around the unfrozen food and freeze the food quickly and evenly.

Julia Child’s Best Pie Dough

Mon, 3 May 2010 10:12:15 -0400

Author: Julia Child (HarperCollins Canada)
Julia Child’s tips and tricks for making great pie dough.
Bakers like to talk about the “secrets” of making great pie crusts. In truth, there are tips, but no unknowable secrets and nothing daunting enough to explain why cool, calm, collected types turn nervous at the thought of tackling a pie crust.

Chunky Monkey Pancakes

Mon, 8 Feb 2010 13:25:15 -0500

Author: Guy Fieri (HarperCollins Canada)
Why not make something sweet for breakfast in bed this weekend?

Super Bowl Party

Mon, 18 Jan 2010 11:28:38 -0500

Author: Cuisinart Corporate Chef Patrick Farrell
Now that the turkey dinners are all gone, the leftovers thrown into soups and stews and the glorious meals of the holidays behind us, we head into the deep, dark days of January. Don’t despair; there is a light at the end of the tunnel. On February 7, 2010, one of the greatest sporting events in the world will be played out...

How To Carve A Turkey

Fri, 18 Dec 2009 11:17:45 -0500

Author: Rick Rodgers (HarperCollins Canada)
First, allow the bird to stand at room temperature for at least 20 minutes and up to 40 minutes before carving. This allows the juices to settle into the meat. If you carve it too soon, the juices will run out of the flesh, and you’ll have dry turkey...

The Basics of Cookie Making

Fri, 18 Dec 2009 11:15:47 -0500

Author: Lisa B. Zwirn (HarperCollins Canada)
A great cookie is made from fresh, quality ingredients, if you think of the little rounds and bars as just compact carriers of flavour, you'll see how important every stick of butter, ounce of chocolate, teaspoon of spice, and cup of nuts is to the end result...

Late Fall Feast

Thu, 19 Nov 2009 07:52:24 -0500

Author: Cuisinart Corporate Chef Patrick Farrell
The air is crisp and fresh and the leaves are turning colour, it must be fall. Having worked in Switzerland for a year, where this season is greatly celebrated, I am reminded of huge plates of sauerkraut, sausages, schnitzels and potatoes...

Cuisinart Vertical Rotisserie

Mon, 16 Nov 2009 13:41:07 -0500

Author: Cuisinart Corporate Chef Patrick Farrell
Recently we have been testing the Cuisinart Vertical Rotisserie in the Cuisinart Test Kitchen at our Head office. Wow, what a great new appliance...

Pasta with Buffalo Bacon, Bocconcini, and Stuffed Olives

Mon, 5 Oct 2009 16:10:59 -0400

100 Fast, Fresh. and Healthy Recipes by Bal Arneson (Whitecap, 2009)
Bring a large pot of water to a boil. Add the spaghetti and cook until tender...

Indoor Grilling Tips

Tue, 18 Aug 2009 13:24:44 -0400

Author: the Sexy Gourmet Food Team
Grilling is a fun easy way to prepare your meals. Why not fire up your indoor Cuisinart Griddler anytime, rain or shine, and enjoy that great grilled taste all year round. Here are some helpful tips to make grilling ‘so sexy!

Strawberry Ice Cream

Tue, 21 Jul 2009 15:16:09 -0400

Author: Cuisinart Corporate Chef Patrick Farrell
Picking strawberries can be a great family event and you and yours can have a great time after in the kitchen creating an endless amount of treats with your harvest.

Cooking Terminology

Thu, 23 Apr 2009 09:42:59 -0400

Author: Cuisinart Corporate Chef Patrick Farrell
The one thing I have learned over the last two years of interacting with the wonderful consumers of our Cuisinart products is that a lot of people are intimidated by COOKING TERMINOLOGY.

March Break Cooking with the kids

Thu, 26 Mar 2009 14:48:24 -0400

Author: Cuisinart Corporate Chef Patrick Farrell
March break is the perfect opportunity to get into the kitchen with the kids and whip up some simple, heart warming, comfort food. When cooking with the little ones I like to keep it simple and as healthy as possible...

Heating Things Up with Induction Cooking

Thu, 26 Mar 2009 14:42:40 -0400

Author: Cuisinart Team
There are many advantages to induction cooking which can explain why there is growing trend towards this method.

Recipes excerpted from Everyday Indian:

Mon, 9 Mar 2009 11:44:25 -0400

100 Fast, Fresh. and Healthy Recipes by Bal Arneson (Whitecap, 2009)
This dish was an accidental discovery. During one of my cooking classes I met Cheryl and Frank, who later invited me to their home for dinner. As we were having dinner, I told them I had written many recipes, but hadn’t tested them yet. Frank quickly jumped in and said...

Valentine’s Day

Wed, 11 Feb 2009 13:49:56 -0500

Author: Ezra Title
Valentine’s Day is a day to show your honey how you feel by filling her with chocolate. The more chocolate you give, the more you love him. But what if you made “shmoopy” the most delicious molten chocolate cake instead of buying the same old truffles or chocolate heart on a stick that all your neighbors are running out to grab at the last second? Wouldn’t she feel like the most special person in the world?

Quick Tips for a Successful Bridal Registry

Wed, 21 Jan 2009 10:48:17 -0500

Author: Cuisinart Team
Look online to research what’s out there - if you see products that have a particular interest in check out some blogs and product reviews to see what sort of feedback they are receiving.

Roasted Acorn Squash Soup

Tue, 2 Dec 2008 08:20:28 -0500

Author: Cuisinart Corporate Chef Patrick Farrell
Roasting the squash gives a great depth of taste for this smooth rich autumn soup. Add some sweet potato for colour and flavour.

Five Tips for Sprucing Up the Supper Table

Thu, 27 Nov 2008 09:30:56 -0500

Author: Dana McCauley
Dana’s Top Ten Table author Dana McCauley has five simple tips for sprucing up the everyday supper table...

The Making of a Perfect Panini Part 2, Panini Construction

Mon, 17 Nov 2008 14:45:04 -0500

Author: Tiffany Collins
In my previous article I gave advice on how to choose and use your panini maker. This time let’s explore the endless possibilities of panini construction starting with the bread or I like to refer to as the foundation then we will move on to the many ingredients from meats, cheeses, vegetables, fruits and spread. There are no rules just construct what you like and press on…

Under Pressure: All About Pressure Cooking

Fri, 31 Oct 2008 11:06:38 -0400

Author: Cuisinart Team
Spending more time at work and less time at home with the family? You're not alone. A 2007 Stats Canada study examining the time Canadian workers spend with family members during a typical workday found that on average workers spent 45 minutes less with their family in 2005 than they did twenty years earlier. The study indicates that based on a 260-day work year, we spend 195 hours less with our family, or the equivalent of about five 40-hour work weeks. The decline can clearly be attributed to more time spent in the workplace. (Source: Stats Canada).

The Savvy Recipe: 'Tis The Season For Zucchini

Thu, 16 Oct 2008 08:15:41 -0400

Author: Deanna McFadden (HarperCollins Canada)
Laura Calder has a new cookbook coming out next year called French Taste. The cookbook takes the fear out of French cooking and will show at-home chefs how to enjoy delicious French food in the comfort of their own kitchens. Having been to Paris last May . . .

Yam Soup

Mon, 6 Oct 2008 11:52:43 -0400

Author: Bal Arneson
I remember my mother would throw yams in the BBQ pit after cooking a meal and the yams would slowly roast on the coals. She would add butter and sugar cane sugar and we would eat it for dessert. Yams are one of my favourite foods and I have incorporated them in many of my recipes. This soup is well liked by my family, as well as a popular dish for my cooking class.

Green Gourmet

Wed, 1 Oct 2008 09:53:36 -0400

Author: Cuisinart Corporate Chef Patrick Farrell
During a trade show this past summer, I was able to use Cuisinart’s new Green Gourmet Cookware. You can immediately see the differences between this superior product and other non-stick cookware. The hard anodized surface looks beautiful and performs up to the highest expectations.

What to look for when purchasing cookware

Mon, 15 Sep 2008 10:21:53 -0400

Author Cuisinart Team
When trying to decide on cookware material think in terms of durability, use, weight, required care as well as price. Do you need cookware that is dishwasher safe? Will you be using your cookware in the oven?

It’s that Simple

Mon, 18 Aug 2008 11:26:49 -0400

Author Cuisinart Corporate Chef Patrick Farrell
Creating great food doesn’t have to be difficult. Select good quality, fresh ingredients and assemble them creatively. It’s that easy...

Bal’s Naans

Fri, 8 Aug 2008 15:52:44 -0400

Author Bal Arneson
I grew up in a very small village in Punjab- India. At the age of nine I was responsible for helping my mother make roties (Indian flat breads). We cooked our food on a small BBQ pit rather than in the traditional tandoor- clay oven . . .

The Making of a Perfect Panini

Fri, 8 Aug 2008 15:49:29 -0400

Author Tiffany Collins
We all have a passion for sandwiches which led me to writing my book 200 Best Panini Recipes. What is a panini but a pressed, grilled sandwich? Yes, but so much more . . .

Candy Cane Ice Cream Recipe

Fri, 11 Jul 2008 16:11:46 -0400

Author Cuisinart Corporate Chef Patrick Farrell
Digging into a big bowl of ice cream always makes my arm ache. One of my first culinary experiences was cranking an old style pot freezer filled with ice and salt. Thanks to my new Cuisinart Ice Cream Maker.

A Lesson in Edible Flowers

Tue, 3 Jun 2008 10:53:44 -0400

Anita Stewart tosses around some ideas for creating inventive spring salads by using edible flowers.

Kitchen Shortcuts

Mon, 24 Mar 2008 11:43:43 -0400

Spend less time in the kitchen and more time with your family. We have collected a few Kitchen Time Savers for you. . .

Slow Cooker, Quick Tips

Mon, 24 Mar 2008 11:42:38 -0400

Author Donna-Marie Pye
As busy lives speed up, cooks are slowing down and taking advantage of the best that slow cookers have to offer. Understanding how a slow cooker works and knowing the tips and techniques to make recipes their best leads to slow-simmered success...

Food Processor Tips, Tricks and Techniques

Mon, 24 Mar 2008 11:33:47 -0400

Author Norene Gilletz
Most of your favourite recipes can be adapted easily to the food processor. Use the appropriate blade to slice, grate, chop, mince or mix. Read the recipe completely, then organize the processing tasks for maximum efficiency and minimal clean up...