Rosemary Parkinson, Contributor
Gill Ferguson shows off one of the many fancy aprons that are in stock. - photos by Rosemarie Parkingson
Tired of having to drive, park and walk all over the place just to find that special kitchen utensil? Well, have no fear, the team of Gari and Gill Fergusson has all that you need.
Tucked away in upper Manor Park Plaza (shop # 9), this tiny shop aptly called; Kitch'N'Thyme, has a bevy of gadgets, pots and pans, jugs - even everything you need to make the perfect cup of tea. The Food Network shows playing on the overhead television screens are great for those quick tips on what you might like to prepare next. All in a store that can supply the kitchen equipment for that special recipe.
Open Mondays to Saturdays from 10:00 a.m. to 8:00 p.m. (except Fridays 7:00 p.m.), Gill's wide smile welcomes anyone with a modiicum of interest in getting their kitchen well equipped. Not only does she (and Gari) have a wealth of information about kitchen equipment but if there is anything that you might want that is not in the store, all you have to do is make your order and, if it can be had, they will get it.
There are boxes and shelves displaying all manner of interesting things; mini whisks, grapefruit spoons, copper salt and pepper shakers, coffee makers by La Cafetiere, Acacia cutting boards with rubber grips for non-slippage, aprons coated with Teflon therefore fire resistant - and, by the way, Gill can even have an apron specially made for you with the colours of your kitchen. One of the things that attracted my attention was the bamboo eco-friendly 'throw-away' plates, with napkins that look like linen and knives and forks that have a good solid feel, but are also disposable. Perfect for those outdoor barbecues and picnics by the beach with a little touch of class.
Kitch'N'Thyme is like a miniature William and Sonoma or Cracker Barrel, found exclusively up north. "We saw a niche, Gari loves cooking and so do I, and it seemed unfortunate that the only time we could pick up those speciality items was when one of us travelled abroad, so we decided to open our own little shop that would give the home cook excellent quality commercial utensils for their kitchens," said Gill.
She added, "We even have a policy that if you purchase something from us and you are not happy with its performance, just bring it back and we will honour your complaint and try to help you with anything else you might like to have, or cash back if not."
When I spotted the range of bright orange cookware, I instantly thought of a recipe I had seen in Last Chance to Eat, by Gina Mallet, that I am into a third reading of; fabulous. It has been ages since I've tried a good, old-fashioned soufflé, so, if you happen to be in the area, pick up the perfect four-inch ovenproof dish to make this not so easy but perfect soufflé Au fromage (cheese) that serves four.
Remember, an incredible soufflé rises a couple of inches above the dish bursting out a little from its bronze crust. As Mallet reminds, the interior should be creamy, not runny, certainly not dry (the death of a perfect soufflé). This recipe, says Mallet, was always made to perfection by her friend's cook Lina, although it really came from The Constance Spry Cookbook, a British version of Martha Stewart in the first half of the 20th century. A real oldie.
Method
1.Preheat oven to 425 degrees F. Take an ovenproof dish about 4" deep and 6" across.
2. Oil it thoroughly with 1 tablespoon of unsalted butter.
3. Cut a 3" wide piece of parchment paper to make a collar that is tied around the dish and rises about 2" above it.
4. Melt 2 tablespoons butter in a 1-quart pan, blend in 3 teaspoons of all-purpose flour, add half cup of warmed milk. Stir over heat until close to boiling. This is now a Béchamel sauce (one of the classic cuisine's mother sauces from which many other sauces are derived).
5. Remove the sauce from the heat and allow to cool for five minutes.
6. Beat in three large egg yolks, adding 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper.
7. Beat three egg whites with an electric beater until they stand in solid peaks. Copper bowls are best for this, but, if not available, a stainless steel one will do.
8. Stir 1/3 cup each of Parmesan and Gruyere cheese and one spoonful of the egg whites into the Bechamel, then fold in the remainder.
9. Turn the mixture into the ovenproof dish, and turn the oven down to 375 degrees F. Bake for about 20 minutes.
Never, ever, open oven door during baking. When the soufflé has risen and is browned with a little crack at the top, remove from oven, take off paper and serve at one sprinkled with one teaspoon grated Parmesan cheese and 1/4 teaspoon paprika and serve at once. Bon appetite!.
When you are immune to the opinions and actions of others, you will not be the victim of needless suffering. So smile with the world.
Jugs with artistic shapes and beautiful colours.
It's all about showing off your olive oil in a fancy can.
The modern stainless steal steamer is a must for fresh vegetables.
This container with cover is perfect for those old-time soufflé, oft forgotten.
