Kitchen Kapers

Philadelphia has a history of big turnouts for the Lance Armstrong Foundation’s annual Livestrong Challenge. This year, the weekend of August 20 through the 22nd was no different. Over 5700 participants from all over the world flocked to Philadelphia to walk, run, and bike together to raise funds to support cancer research. There were 3200 cyclists in the Challenge alone. The determination and Livestrong spirit of these athletes helped the city raise an astonishing $3.1 million!

The Kitchen Kapers team was also present for this inspiring two-day event, selling the Chantal Livestrong line of mugs and tea items, 10% of gross sales of which go directly to the Armstrong Foundation.

Overall, Philadelphia Livestrong 2010 was a great success. It was heartwarming and inspiring, a true testament to the Livestrong spirit and the people in the City of Brotherly Love!

I’m the first to admit it, I’m a tomato snob. I will only eat them when they are available locally and are in season. I refuse to purchase and eat the mealy, pink-inside imposters that pose as the real thing year-round in supermarkets. Sure, some hothouse ones can be okay in a pinch. But I tend to make due with canned tomatoes the rest of the time, which are actually pretty good, but which does limit the types of recipes I can make. But nothing beats a fresh tomato in late summer grown locally or from your own garden.

I go crazy this time of year with tomatoes, eating as many as I can due to their ephemeral nature. So I went to my local farmer’s markets where they were selling huge baskets of bright red tomatoes. I tend to eat them as simply as possible, either with a little sprinkling of salt, or made into a sandwich with some crusty bread, basil mayo and salt and pepper. But after a while, this does get boring. So recently I dove into my cookbooks, looking for different ideas and inspirations to use fresh tomatoes in a way that would highlight their late summer perfection.

I love salsa, but I wanted to go beyond the basics. I found an interesting recipe for a black bean, tomato and avocado dip. It was really simple to put together, and the avocado and black beans lent some complexity and heartiness to a typically basic salsa recipe. The dish looks complex but it’s just as easy to make as plain salsa, and the color palate is much more interesting.

Stuffed tomatoes are another classic way to showcase fresh tomatoes, and one that is impossible to make with canned tomatoes, so now is the perfect time to make them. Some fresh basil, bread crumbs, garlic and onions and you’ve got an easy, visually appealing, light meal.

Tomatoes and pasta are an obvious pairing. This dish, spaghetti salad, is simply chopped tomatoes, garlic, basil, vinegar and olive oil. It’s great for summer or fall days where you want to get dinner together with minimal effort and almost no cooking at all.

Finally, I’ve been wanting to try this recipe for a while, so I decided to try it while I still had a half a basket of tomatoes left. These are tomato tartlets with thyme. And there is a slice of basil in the middle of each tart. I must admit I went a little basil crazy with these recipes, but it does go so well with tomatoes. I made this on a day with low humidity, since tart dough can be kind of finicky in the heat. The dough came out great, buttery and flaky. You really cannot go wrong with a whole stick of butter, can you? And some cheese sprinkled on top during the last few minutes of baking would be ridiculously good too.

Thin slices layered in a spiral are best for this tart. The Tellier Tomato Slicer or a great little serrated knife like the Shun Pure Komachi Tomato/Cheese Knife would have come in handy for this job.

I’ve finally finished off that basket of tomatoes. Oddly enough I never get sick of them even though I have eaten them every day over the past few weeks. Maybe because I know that there’s a whole winter ahead of me where I’ll be a slave to the jar or can. I guess that’ll only make them taste better when they come around again next year.

Here is a picture of some turtle cupcakes we made for my nephew’s end-of-the-school-year turtle party (he was in the Turtle class). They were very simple, but cute for the occasion. Each turtle was made using half a large marshmallow with the corners cut off so it looked a little rounder. The marshmallow was wrapped in light green candy clay (explanation below). Then we added the dark green candy clay circles to the “shell” and piped green-colored buttercream for the legs, head, and tail of each one. Again, a very simple version of what could’ve been more elaborate, but for the occasion, they were perfect. I probably could’ve just drizzled the melted candy wafers over the marshmallows, but it’s just fun to play with the “clay”.

Candy Clay:
I apologize ahead of time if I’ve missed any steps. I found the recipe in numerous places online. The full recipe calls for one package (14oz) of candy wafers and 1/3 cup light corn syrup, but I usually cut it in half since I usually don’t need so much clay.

I take 1/2 of the candy wafers and melt them in a glass bowl atop a saucepan with an inch or so of boiling water (double boiler). Once removed from the heat, I add 8 teaspoons of light corn syrup and stir with a silicone spatula. (The candy clay looks like it’s starting to cease when the corn syrup is added, but I think it’s normal since it has happened every time I’ve made it.) Then I pour the mixture into a waxed paper-lined cake pan (cake pan is just for easier transporation) and spread it out with my spatula. I let the mixture cool down for an hour or so and then wrap it with the waxed paper and store it in a plastic bag over night so it can harden (8-12 hours is best).

Once it’s set, I break off pieces of the clay and start to knead it. Smaller pieces are easier to work with when it is still hard. The heat from my hands and from kneading soften the clay. If it gets too soft, I set the piece aside or put it back in the fridge for a little while to let it cool down. The great thing about the candy clay is that you can roll it, mold it, shape it, press it, just about anything. Just don’t let it get too warm as you’re working with it or once your decoration is complete or it could get soft or sticky.

I’ve started to experiment with different cake recipes that I have found in cookbooks or online.  With that, I’ve decided that experimenting with cupcakes is a little easier than whole cakes. Messier, but easier. Until now.

I’ve seen the professionals use them on TV, and since I don’t make very many cupcakes, I never bothered to look at them.  Over the weekend I finally got myself a trigger ice cream scoop. I’m always amazed at the things I don’t have. I’ve had smaller, cheaper “cookie” scoops in the past, but they never seemed to work.  They’d always get stuck.  So I finally got myself a decent ice cream scoop and wow. Filling the cupcake tray was so fast, easy, and clean! I didn’t lose any of my batter due to drips on the tray. The scoop that I got, the Oxo Good Grips Trigger Ice Cream Scoop, is great. Aside from the traditional Good Grips handle, the lever is metal so it feels sturdy and more durable than other scoops with plastic parts. And I was able to control each portion so the cupcake tray was pretty evenly filled.  If you like to make cupcakes, and don’t have an ice cream scoop already, I highly recommend the one from OXO.

So as I said in my last post, awhile back my husband, Don, and I began making sculpted cakes for various family events. I couldn’t decide which cake to feature first, so our fan Mike P. from Mount Holly suggested the Crab Cake.

This crab cake was made for my family’s annual barbecue to celebrate the Fourth of July & my father’s birthday.

In the top corner there’s a real crab shell for size comparison. The body was cake covered with fondant, and the legs were either cake or rice cereal treats covered with fondant or sculpted fondant. Don sculpted the face.

Oh, and this was our first attempt at air brushing.

Hi.  I’m Kate from the Internet, and I’ve been with Kitchen Kapers for 10 years.  I’m not what you’d call a foodie or avid chef.  I’m not even moderately excited about cooking.  I grew up on bland foods, so having been married for almost two years, I’m learning to expand my repertoire.  Oh, and I don’t drink coffee.  Kind of ironic, eh? 

But I do enjoy baking.  Growing up, we always tried to make our cakes and goodies fun, especially during birthdays and holidays.  Just after I started at Kapers, before the shows became popular, my husband and I started making specialty/shaped cakes.  We made one here and there at first, but now it’s become a regular thing.  I’ll post some pics in upcoming blogs.

Most of all, I am a sucker for kitchen gadgets.  Tools, appliances, you name it.  When we bought our house, one important feature was a large kitchen so that I could store all of my goodies.  (After 10 years at Kitchen Kapers plus a few years at another housewares store, you tend to accumulate a lot.)  Two years later, I still have yet to put it all away, but I’m getting there.  Or maybe I just need a bigger kitchen…

So that’s me.  I just wanted to introduce myself, and I look forward to sharing my culinary adventures with you.

by Guest Blogger Alan Wolk of

Swiss Diamond built its worldwide reputation as a leading coater for complex and highly technical products, such as aviation parts and medical stints but also non-stick surfaces for cookware. This expertise along with research and development was targeted to find the best possible and most durable non-stick coating for cookware leading to the discovery of Swiss Diamond’s patented diamond reinforced non-stick. Shortly after introducing this revolutionary technology to the market, the company got awarded the coveted Best Invention at the 1999 Geneva Inventors Fair and which inspired us to develop our own line of cookware. After upgrading the plant with a modern production line and encouraging tests made on pressure cast aluminum that brought the most positive results, the company launched the line of cookware under the Swiss Diamond brand. The first shipments were made to the U.S. in 2002. Today Swiss Diamond is shipped throughout the world in more than 30 countries, receiving rave reviews from home cooks, professional chefs, leading cooking magazines and cooking schools as well as independent consumer report organizations. According to the general opinion of most users it’s like no other non-stick cookware in the world. Swiss Diamond’s exclusive and patented, diamond reinforced cooking surface changes the way you think and use non-stick cookware.

Review of Swiss Diamond model 6426 (26cm) 10.6” Open Fry Pan
After using a Swiss Diamond pan you will not be satisfied using another non-stick surface. Each pan’s patented non-stick surface contains more than 200,000 real diamond crystals. The products can be used in the oven up to 500° (more than the other 350° to 400° advised by other cookware). It is metal and dishwasher safe, contains no PFOA, and yet it will brown and leave fond when deglazing, making it perfect for all your frying, browning and searing needs.

Why? Diamond crystals combined with nano technology (the science of arranging substances at the molecular level) is the key. Diamonds are the hardest material known to man and naturally slippery, which provides for extraordinary durability and unsurpassed non-stick performance. This diamond-reinforced non-stick surface together with the thick, 6mm pressure cast aluminum construction gives the pans excellent heat conduction characteristics that allows heat to radiate from the center of the pan to the outer edge without hot spots. It has been proven that diamonds are four times more conductive than copper, ten times that of aluminum and a hundred times better than titanium.

The ergonomic handles are positioned well and have finger and thumb grips for comfort, which makes the pans feel more balanced in your hand. The bottom is perfectly flat and is thicker than the sides except for the rim so it will not warp. There are no rivets or marks in the interior for easy cleaning. You can fry eggs with no butter or oil and then just run water over it and wipe it clean or simply wipe it clean with a dry cloth. Everything just slides right off for easy clean up. Swiss Diamond manufactures a full range of open stock and sets and is made in Switzerland with a limited lifetime warranty.

Like most people, with summer upon us, my mind fills with all things that I love about summer. Baseball, picnics, the beach and, of course wonderful summer cocktails. There are so many fantastic things to help with my summer entertaining, my head is spinning (even without my first frozen daiquiri).

Since we work for Kitchen Kapers and really love our jobs, I have decided to change our names so we don’t come off as looking like the company drunks. I will be writing about the ideas of myself “Ted” and my close friend “Tadam”.

Tadam and I were sitting outside on the veranda one evening (ok, it is a patio - alright, a concrete slab! - in my mind it will always be a veranda), enjoying a beverage or two, when Tadam realized there was no reason to be drinking out of my usual glasses. “He is right!” I thought, “Why risk dropping one on the veranda and possibly cutting our feet?”

“Ted, aren’t there Go Vino glasses in the cabinet?” Tadam was so right, there were Go Vino glasses in the cabinet! The rest of the evening was saved from broken glass embarrassment.

Go Vino glasses are the best! They are shatterproof, made of recyclable plastic, and look like crystal! The glasses each have a thumb notch for a little piece of mind if you might be worried about a drink slipping out of your hand.

The Go Vino glasses are an incredible value, just $12.99 for a set of four. I have a set in my emergency gift closet (I like to always be prepared). They are the perfect gift. Man or Woman, everyone will love the sleek design.

Another exciting way to avoid those tiresome trips to the ER for stitches on the bottom of your feet is to use the new Shot Carver. What a great idea!! With one turn, you can turn a piece of fruit into a shot glass!

How simple, one turn with the Shot Carver will turn an apple into a shot glass that will infuse your favorite liquor with the sweet taste of apple. I myself would prefer a spiced rum or vodka in my apple, while Tadam, I think, would enjoy a good whiskey in his. Or you could go traditional, with a lively apple schnapps.

You can also turn the Shot Carver a second time to go deeper into your favorite melon. Once you have the hole easily carved you can go crazy! I suggest Midori in a Honeydew, rum in a cantaloupe, and believe it or not, cherry vodka in your watermelon. Just let it sit for an hour or so to really pick up the fresh flavors of the melons.

This brings back so many fond summer memories. Good times, good times. Some say you can’t relive the past, but an infused melon certainly will help!

If you are stuck in a cocktail rut, or just looking for an exciting new cocktail to impress your friends, there are some great drink recipes in ANY of our bar recipe books.

My new favorite is called Backyard Bartender. It has 55 new and exciting drink recipes, all geared toward summer entertaining. Tadam and I are adventurous with our food and beverages, but I feel it is my duty to try all the drinks before I serve them to friends. We are selfless to a fault. We will even risk a slight morning headache to make sure our friends enjoy their beverages. We just give and give.

We have quite a few other great entertaining ideas, so keep checking back for the next entry on my summer entertaining.

by Guest Blogger Riki Kane, President and Owner of

As the owner of Metrokane, makers of the famous Rabbit corkscrew, people assume I am some kind of wine connoisseur. Well, hardly. Actually, I am more of a Diet Coke kind of girl.

But once in a while, with a juicy steak, Osso Bucco or veal marsala, I do enjoy a nice glass of merlot or burgundy. For years I’ve been intrigued by those I refer to as “swirlers”, people who lovingly swirl their glass in a circular motion in an effort to aerate their red wine.

“Why aerate?” I wondered. One evening at dinner, my husband, Bob Larimer, a regular oenophile and student of physics, explained the benefits of aeration…that adding oxygen to your wine enhances the flavor, brings out the bouquet, actually enriches the taste of red wine. Being in the wine accessory business, it seemed logical that Metrokane needed to develop an aerator!

The next step was to sit down with our designer, Ed Kilduff, and figure out how our new product should work. Unlike other aerators that need to be held over the glass as you pour from the bottle with the other hand, it seemed obvious that the Rabbit Aerator would connect directly to the bottle. That unique feature (along with the beautiful design) is what elevated the Rabbit Aerator from a “me too” product to a true innovation.

Since its introduction in August 2009, Metrokane has sold over a half million Rabbit Aerators. Our advertising campaign, “Is Your Wine Gasping for Air?” explains the importance of aeration and how it helps make an ordinary bottle of wine taste like the expensive stuff. And that’s not just a lot of hot air!

I just bought my 10th reusable tote bag. I’ll admit I’m becoming somewhat of an addict. I’m not really a handbag girl, but I’m quite obsessed with these totes that have been so ubiquitous as of late. And since Earth Day is just around the corner, the styles and designs are becoming more varied and interesting. Just check out the simple matter of fact statement of the One Less tote bag. Enough said! Even though 10 bags for just one person may seem excessive, the global consumption of plastic bags is estimated to be over 500 billion annually, so I think that my little addiction is still in the realm of being somewhat environmentally responsible. I’ve found the key to making these bags truly worthwhile is actually…using them. I have spent way too many sheepish moments at the register in Whole Foods mumbling to the bewildered/bored cashier the story of how I really did leave my bag at home/my sister’s/the trunk of my car. Eco guilt! But it does soon become a habit. I’ve found that bags like the Envirosax Light Botanical Reusable Bag are great because they roll up easily and I can stash them anywhere.

The renaissance of reusable bags has, in part, Senator Gaylord Nelson, the founder of Earth Day, to thank. He organized the first Earth Day as a reaction to the apathetic attitude he felt the government appeared to have towards the environment. Exactly four decades later, the original grassroots mission and ideas have proliferated. It’s amazing that we live in a time where the combination of sheer ingenuity, global awareness, and innovative materials and technology now allow people to act more responsibly without completely sacrificing comfort and style.

This year, to celebrate 40 years of Earth Day, there are many great activities to participate in. Here are some websites that list activities around the world for the day or the week:

The Earth Day Network

US Environmental Protection Agency’s Earth Day Page

Envirolink Network’s Earth Day Page

But you don’t have to join a set activity to celebrate the day. Just go outdoors! The more people enjoy what the outdoors has to offer, the more they realize how important it is to keep it pristine as well as preserved. Go camping, head to a beach or lake, surf, bike, skateboard, take a hike, or simply take a long walk.

I think having a picnic that day or weekend would be a great way to celebrate. What better way to spend the day than with delicious food, fresh air, good people, or just lazing in the sun (my personal lazy girl favorite activity). And since many people these days seem to want to reduce their meat consumption for various health, diet or personal reasons, or are even playing with the idea of being a flexitarian (eating meat only occasionally), Earth Day (or week) is a great time to put this into practice. And while you’re shopping for all of the ingredients for your celebrations, why not try your local farmer’s market? The best fruits and veggies I have ever eaten were all bought at farmers’ markets. Here are two good sites to find one near you.

Local Harvest

USDA’s Agricultural Marketing Service Page

There are many great recipes that are perfect for picnics, or outdoor eating in general. One such recipe is pasta salad. It doesn’t need to be heated and it’s portable. One container, like the Snap and Seal Container Set, a few biodegradable plates, and that’s it! Plus, it’s extremely versatile - you can come up with a million variations on it. We have a geat pasta salad recipe on this site that I made as a practice run for a future family gathering. Try it out:

Pasta Salad with Earl Grey Tea Vinaigrette

Dressing/Marinade:

• 1/2 cup strong Earl Grey tea
• 2 tbsp orange juice
• 1/2 tsp granulated sugar
• 1 tbsp rice wine vinegar
• 1 tbsp minced shallots
• 1 clove garlic, minced
• 1/4 tsp each of salt and pepper
• 2 tbsp sesame oil
• 1/4 cup chopped fresh basil

Salad:

• 4 cups cooked fussily or other short pasta
• 1 cup each red and green pepper, diced
• 1 cup red onion, finely chopped

For the dressing: Place tea, orange juice and sugar in a small saucepan or skillet and bring to boil; reduce to about 2 tbsp. Combine tea mixture, vinegar, shallots, garlic, salt, pepper and sesame oil. Stir in basil. (Can be made up to 2 days ahead. Doubles easily)
For the salad: In large bowl, toss together pasta, peppers and onion; drizzle over dressing and toss to combine. Taste and adjust seasoning as necessary. Makes 4-6 servings.

The combination of flavors was great. I used farfalle pasta, otherwise known as butterfly or bowtie, just because I wanted to. Butterflies also seem to fit well with the Earth Day celebration, plus it’s a fun shape that holds the marinade really well. I’m not a huge Earl Grey fan, so I switched things up and used a Ginger Peach Tea by the Republic of Tea. The Republic of Tea line has such great flavors, you really could use practically any one in this recipe to create a different combination (well, perhaps not the Double Chocolate Mate). But Hibiscus would be interesting, the Pomegranate Green would impart a great ruby red color and assertive flavor, and even Chamomile Lemon would be great. I actually did add some fresh lemon to this salad. It pairs wonderfully with the sesame oil, and brightens up the whole dish.

Another dish that would be great to take outdoors to celebrate the planet is one that seems to be a new American staple, hummus. This is another dish that is quick to whip up, easy to take along wherever you choose to go, and is gauranteed to be devoured by everyone who realizes that it’s actually homemade.

Hummus with Pita Triangles

Ingredients:

• 1 - 14 oz can of chickpeas, drained
• 1/4 cup lemon juice
• 1 clove of garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp cayenne pepper
• 3 tbsp tahini
• 1/4 cup extra virgin olive oil
• 1/4 cup parsley, chopped
• 1 package thin pita bread
• Lemon wedges
• Salt and pepper to taste

Directions:

Preheat oven to 400° F/205° C. In a food processor, add chickpeas, tahini, garlic, spices, and a pinch of salt and pepper. Blend until smooth. Add lemon juice and continue to blend while adding the olive oil until all is incorporated. Adjust seasoning to taste. Thin out hummus with water if a lighter consistency is desired. Cover and set aside. Cut pita bread into triangle shapes and drizzle with olive oil and salt & pepper. Place on a parchment lined cookie sheet and bake 10 - 15 minutes or until golden. Remove from oven and cool. Serve pita triangles with hummus and garnish with lemon wedges and parsley.

Food Tip: Start with dried chick peas and cook in water or chicken broth until tender.

While that final food tip is a great idea, dried chickpeas do take an especially long time to cook. I can be really be rather lazy as previously mentioned, or just too busy. So feel free be lazy with me and open up a can. It won’t affect the taste that drastically, I swear! Just remember to recycle the can. Cut up seasonal veggies and use whole wheat pita, or go all out junk food mad and dip in crunchy tortilla chips and pretzels. It’s amazing how this humble bean is so quickly transformed into such a great little snack.

And when you get thirsty from all of this deliciousness, try

Rooibos Orange Punch

• 2 cups of water
• 2 Red Tea bags (or 2 tsp. loose tea)
• 2 cups of freshly squeezed orange juice
• 1 cup club soda
• Ice Cubes

In a suitable pot, brew red tea and let steep for 10 minutes. Let it cool and strain into a pitcher and add orange juice and club soda. Serve in tall glasses over ice. Serves 4-6.

Tip: If you use a great jug like the Bodum Biasca 1 liter Iced Green Tea Jug instead of the stove, you can make this great punch without using any electricity at all.

There are such great items and materials out there (bamboo - not just for pandas anymore!) that can help people as well as the planet. It can seem overwhelming. Utilizing technology to expand your knowledge can help. The best advice is to just keep it simple. Go outdoors. Shop stores that carry enironmentally friendly items, like Kitchen Kapers and enjoy the day!