Tyler Florence shared a light dessert recipe that will Wow your guests. The best of all is that his Mango Strawberry Snow Cones is ready in 10 minutes. So it is perfect for impromptu dinner party or to serve for dessert to your family tonight.

+ photo via Food Network

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I bought for the first time a package of Kumato yesterday. Called the brown tomatoes, the fruits exhibit darker green, brown up to a darker red. It is sweeter than the red tomatoes that we are accustomed. The producer of Kumato, Sunset says it has an intense aroma and surprisingly sweet, juicy flavor.

The Kumato grabbed my attention because the color is perfect for a fall table. Serving a Caprese salad is a time saver but a Caprese salad feels like summer. Plus, the classic row presentation is too simple for a chic sit-down dinner. Not anymore. Look at how Sunset dished up their Kumato Caprese salad. I would slightly modify their recipe by adding some basil in the middle of the stack.

You could mix two or three kinds of tomatoes in a stack to add even more dimensions to your salad. If you do, make sure to select tomatoes with the same diameter.

Three Mozzarella Slicers and an Egg Slicer

We all experienced it. Making consistent slices of mozzarella with a knife is hard. This is where a mozzarella slicer comes to your rescue. I listed three slicers that people seem to appreciate. Except for the Tomato and Mozzarella Slicer by Rösle who catches juice in the base, the other mozzarella slicers on the market look like high-end egg slicers. I am curious to know if we can do both with one slicer. Does anyone know the difference, if any, between a good egg slicer and a mozzarella slicer?

1. Mozzarella Slicer at Williams-Sonoma $25 USD
2. Rosle 12755 Tomato and Mozzarella Slicer $29.95  USD
3. Mario Batali The Italian Kitchen Collection Mozzarella Slicer $24.99 USD
4. Leifheit Pro Line Stainless Steel Egg Slicer $13.99 USD

MORE:
+ Sunset Kumato Caprese Salad recipe

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When Jean-Luc Bouchard of Urban-Butik, the North American distributor of Magisso products, offered me a sample of the new Magisso Cake Server I accepted immediately. I like the concept but I was curious to see if it really works. After all, the practicality of a single serving ware piece instead of the typical cake knife and server set is appealing.

I first discovered the Magisso Cake Server through a NYC Gift Fair report done by Maxwell of Apartment Therapy. But the video posted on AT did not convince me because Miika served a sponge cake at the fair. Too easy! I wanted to make sure it cuts through more demanding cakes before introducing the Magisso Cake Server on my blog.

To simplify my life, Jean-Luc offered to bring me a cake. He showed up at my door the next day with the co-owner Anne Foged. They brought me a soft interior cake with an icing top similar to what you get on a mille-feuilles minus the pastry. This is more what I was looking for. Plus, the cake was delicious.

How the Magisso Cake Serve Works

The curve side down, you start on an angle by pressing at the center of the cake and move the cake server flat to neatly cut a cake piece. You squeeze a little bit the handle while you transfer the cake on a plate. Release. Voilà! It is super easy and it works every time. Your kids will be able to do it.

Get one for yourself and stock a few for your Christmas gifts. Your friends and family should appreciate it.

SOURCING:
+ Magisso Cake Server – you can buy it online $69.95 CAD

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Almost 30 new whimsical products were added. Out of these 29 additions, five caught my attention. I deemed these 5 to be the more practical.

+ First, Stone Cold, the icy icons from Easter Island is fun. This is another fun silicone ice cube tray that would look great in any tropical drinks or a mystery party. In fact, this could be an original theme for an Halloween party if you mix it with astronomy and astrology.

+ While you at it, get a Loose Leaf to stay a door open. If would be fun to watch people facial expression as they try to casually remove the leave from  under the door.

+ If I had kids, I would buy a set of Cookeys to identify their house keys. This is yummy! It may even encourage them to drink more milk.

+ The Split shaker can save you time if like by pouring salt and pepper at the same time. For the less adventurous, you can divide the Split shaker in 2 and used each side separately. Hidden magnets keep the 2 halves together.

+ Finally, the Table Saw does double duty. It can be used to cut cakes at parties and the rest of time, you can slice and dice your lettuce without discoloration. And if you have young boys at home, I am sure they will be pleased to help you in the kitchen.

WHERE TO BUY:
+ Fred & Friends Stone Cold Ice Tray $7.95 USD
+ Fred Loose Leaf $10 USD
+ Cookeys $5.95 USD for 2 key caps
+ Fred Table Saw $7.99 USD

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You may have recognized the style of Bea from La Tartine Gourmande. She shared her recipe for Mussels in Saffron Broth in her Boston Globe’s column today. I like that fact that she replaced the typical French Fries with parsnips and yellow carrots oven fries.

+ Mussels in Saffron Broth recipe on Boston Globe
+ Photo via La Tartine Gourmande

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Every month, you can get a glimpse at the next issue of Living etc. I say next issue because in Canada, or at least in Montreal, we are always one month behind. I spotted cool ideas for when you entertain.

First, I look forward for the eye-catching tapas prepared by Donna Hay for the October 2009 edition. In case, you cannot wait, the recipe for the Smoked trout and garlic potato croquettes is available on the Flip through Living etc feature. Then, it is the turn of an idea to bring more style to your living room.

Interior designers on TV and magazines are not always right

Designers always try to hide the big flat TV. It always made me laugh when it is from a design show on TV. I saw many ways over the years but none was as striking as this modern wood panel. The effect is gorgeous but the TV is way to high.

Gavin Sykes at Bang & Olufsen explained how to avoid two common mistakes when buying a TV. First, the rule is to measure the distance between where you will sit and where you wish to place the TV. Divide this distance by 4 and you will get the perfect TV size. Furthermore, avoid placing the TV over the fireplace, like you see here. The most comfortable height for a TV is when the center of the screen is slightly below eye level. The reason is that we all drop our head when we relax.

MORE:
+ Living etc October 2009 preview

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This menu is so quick to make that you still have time to serve this meal tonight to your family. To get the full effect of the charming sight created by this old table, you can postpone it for the closing party at the cottage.  When I saw this delightful scene, it reminded me of the South of France.

Because the temperature is colder and let’s face it, closing the cottage requires time, planning a simpler menu seem to be in order. I selected dishes that required minimum cooking and preparation.

Anyone can cook an assortment of sausages on the barbecue. Devise a meal on a theme by assembling a platter of cured meats and salami for appetizers. Pay attention to the condiments to make it more special. Get several types of mustard. To play on textures, it is important to add crush with salads and pickled vegetables. Drinks are straight-forward since this menu called for European beers and red wines. Also provide one non alcoholic drink besides water.

You can made little bouquet with an assortment of fresh herbs from your own garden or wild flowers from your land. Tie each bouquet in with a simple string. Insert the end in a small plastic bag filled with a little bit of water and tie at the top. Then, you put the bouquet is a tall Mason jar with a gift tag. Voilà!

SOURCING:
+ Salami Sampler at Dean & DeLuca $40 USD
+ Grilling Sausage Set $25 for 12
+ Dean and DeLuca Chile Dijon Mustard $6 USD
+ Dean and DeLuca Sweet Cucumber Pickles $9 USD
+ Walnut Harvest dinner scene by Cooking Light – photo by Becky Luigart-Stayner

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The October 2009 issue of Canadian House and Home let us see a glimpse of David Rocco’s house in Toronto. The decor translates a rustic, comfortable feeling. It seems that Nina and him listened to my advice on how to create a welcoming front door.

What I found most interesting is how David described his laid-back entertaining philosophy. He believes that you do not have to stress about entertaining. It’s true the host and the guests need to be flexible to have fun. He typical cooks the main course while his guests gathered in the kitchen. They mingled with appetizers and a glass of wine. That resembles many of my dinner parties.

For the cold weather that is coming our way, nothing beats a hearty soup recipe like a Tuscan Ribollita (meaning leftover soup). Besides the typical vegetables that form a soup base, prosciutto rinds, potatoes, cabbages, borlotti beans, tomato purée and bread give flavor and consistency to the soup. You can make this soup thick as you like. David likes to eat this soup with a fork at slightly warmer than room temperature. Naturally, do not forget a good drizzle of your premium extra-virgin olive oil.

As I mentioned before, the fourth season of David Rocco’s Dolce Vita premieres September 14th, 2009.

MORE:
+ Canadian House and Home October 2009 – photography by Angus Fergusson
+ David Rocco

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If I had to resume in a few words the work of Donna Hay, I would say: Time-saving and Special Touches. Donna Hay’s philosophy fits very well within my way of life. This is probably why I am a long-time fan.

The current issue, which is not yet available in Canada, will be her Entertaining Issue. While I am looking for it, I browsed her site for great simple plating ideas that you could do at home. Individual serving dishes instantly add a special touch. You probably noticed that they are in vogue.

+ Donna took further the individual serving trend with this simple green salad presentation. To reproduce, collect small juice or water bottles. Make sure the small bottles all look the same since it is the fact that you are repeating a simple object that elevates the look. Pour the dressing in the small bottles. I suggest that you make more dressing than you need because you need to fill about 1/3 of the bottle for the optimal look. If you are against throwing away food, you can serve one bottle per couple or 2 guests.

+ Instead of serving a cheese platter, make a single-serve cheese board for each guest. You could split the cheese plate with its wild fig compote on an original way.

MORE:
+ Donna Hay

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I featured Sunday Suppers on several quick link posts. From what I have seen this week, I am not going to stop soon. The concept behind their Market class can be resumed in building a seasonal menu based on what is available at the market.

Casey Solomon and Karen Mordechai propose more than cooking classes. They put attention to details of the tablescape. This is how they first grabbed my attention.

For the market class, they came up with a brilliant yet simple idea. They wrote the menu on brown paper bags. At the end of the night, the guests used their paper bag to bring home fresh peaches.

They filled a wood crate with local peaches and put it next to the door. Small details include placing a piece of jute underneath the crate. You could use potato bags. Tea towels were used as napkins and to make a bed for the peaches. I am sure that many of you will recycle their entertaining ideas.

If you are interested in taking their classes, they are held in Brooklyn, New York.

PHOTO CREDITS:
+ Sunday Suppers

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Being in a book club is a great way to exchange ideas and mingle with people. Each club sets its own formula for organizing the meeting. Instead of a dinner, moms may prefer to meet in the middle of the afternoon. Many clubs meets at a restaurant but I prefer the formula where you meet at someone’s home.

If this is the case, I gathered snack ideas that will position your afternoon party as the place to be.

+ Serving cheese requires no cooking. For a wedding, a family set up this charming country-style table in the backyard. Tarps became linens; you can use any canvas. The chalkboards are a do-it-yourself project. It is made with balsa and chalkboard paint. You insert the chalkboards into wooden blocks that you cut yourself. Via Style Me Pretty

+ A simple appetizer that is easy to eat is prosciutto on a bread stick. From the same wedding celebrations on  Style Me Pretty

+ Get a recipe to make your own chips. Sara Kate gave us her Homemade Potato Chips with Rosemary recipe. Via The Kitchn

+ Kraft paper book jackets made wonderful party favors. You can do it yourself. Otherwise, have a draw to win one of Book City Jackets’ Bookshelf set. You can select between fiction, non-fiction and favorite. $9 USD at Book City Jackets

+ Who could resist a scoop of Saturn Peach and Pistachio Nougat Ice Cream? I suggest you make more nougat to serve as candy. Via Cannelle et Vanille

+ Customized popcorn boxes adds a sense of style to a crowd pleaser. Try Michael Smith’s olive oil popcorn recipe. Via Kenzie Kate

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Montreal, like the rest of the North East region, is in a heat wave right now. We welcome the chance to eat outside at night. I started a search for cool ideas to enjoy the summertime. I found on design*sponge a few ideas to make your party a success.

+ To hang out outside all night, you can make your own lantern. Erik Anderson taught us how to turn a wine bottle into a modern backyard tiki torch.

+ Brooklyn-based photographer Tara Donne made a Rhubarb and Strawberry Compote that she served with Aged Balsamic and Ricotta. It looks delicious.

+ From Buenos Aires, Eliza Jane Curtis prepared fresh appetizers by replacing the typical bread or biscuits by a cucumber. Get her recipes of Boursin filling, hummus and more tasty combinations. Eliza created height on her buffet simply by raising a plate with a cafe au lait bowl.

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