Five thing the Chatelaine Kitchen loves this month
Photo by Roberto Caruso
Five ways to enjoy every bite
Make pretty cake toppers
To create these beautiful candied flowers, you'll need 1 package of edible flowers (from a specialty grocery store), fresh mint, 1 large egg white (or 2 tbsp pasteurized egg whites), 1 tsp orange-blossom water and 1/4 cup superfine sugar.
Beat egg whites lightly with orange-blossom water. Lay a piece of parchment paper on a baking sheet.
Pour sugar onto a plate. Using a small soft paintbrush, paint egg white mixture on flower petals and mint leaves, covering lightly but evenly. Sprinkle sugar all over flowers (or dip them) until nicely coated. Place on parchment paper and let dry, uncovered, for 48 hours, then gently place on iced cakes. Extras can be stored in an airtight container for up to three months.
Snack smarter
The nutritious ancient grain quinoa, the superfood du jour, is popping up in everything from cookies to crackers. We've tasted 'em all, and these crunchy, chewy clusters stand out from the pack. Our favourite flavour? Chocolate Sea Salt. It's a super superfood treat!
$5, I Heart Keenwah.
Eat like a horse
We've all been there, hungry as a horse with eyes bigger than our bellies. This whimsical gadget, from the Montreal gift shop Mortimer Snodgrass, takes the guesswork out of how much spaghetti to cook for dinner, so you can enjoy perfect portions every time.
$9, Mortimer Snodgrass.
Futurize your kitchen
Get your groove on while cooking along with the Chatelaine Kitchen. This combo of a tablet stand and a speaker (sold separately) is smart, small and practical, allowing you to easily follow a recipe or listen to music — or both!
Bluetooth speaker, $150, stand, $50, Williams Sonoma.
Go French Canadian
Toqué! is the first cookbook by chef Normand Laprise, the godfather of modern Québécois cuisine, co-owner of Montreal's renowned Toqué! restaurant and Maclean's 2012 Chef of the Year. It takes readers on a gorgeous journey through ingredients found in the region's farms and forests (from nettles to truffles). The stunning recipes are doable but not simple. Then again, who ever said art was easy?
Toqué! Creators of a New Quebec Gastronomy, Normand Laprise, $70.
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