Four things the Chatelaine Kitchen loves this month
Photo by Erik Putz
Four ways to enjoy every bite (July)
Make mine a kebab
Bamboo skewers are a barbecue staple, but they're fiddly and burn easily. This nifty metal tree needs no soaking and makes flipping and transport that much easier.
Cactus Kabob, $13, Nordicware.
11 tasty kebab recipes
Master smoky flavours
Here's an idea we just love: Turn your regular barbecue into a smoker in two easy steps.
1. Soak aromatic wood chips (we love apple or hickory) in cold water for 30 min.
2. Wrap into a tinfoil packet, poke with holes and place directly on coals or barbecue burners. Use low heat and keep the lid closed!
Escape to Vietnam (by book!)
From salad rolls to steaming bowls of noodle soup, Vietnamese street food is so fresh and utterly delicious it inspires foodie devotion. Now we can make our faves at home, thanks to this beautifully photographed book by an Aussie couple who run a cooking school in Hanoi. Just reading it feels like an exotic getaway.
Vietnamese Street Food, Tracey Lister & Andreas Pohl, $30.
Jazz up summer salads
With 200 years of apple-growing experience, the Gingras family of Rougemont, Que., know cider. Their hand-crafted apple cider vinegar is aged in oak casks, giving it an extraordinary rich, mellow flavour. Try it in your next vinaigrette.
Gingras Extra Old Apple Cider Vinegar, $7, cidervinegar.com.
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