Introducing Tovolo's New Pie Tools!

At Tovolo, baking is serious business.

I have been really excited to share Tovolo’s new Pie Tools with you and today’s the day! In the world of baking, sometimes it is hard to find much innovation. Materials have evolved like Silicone Baking Mats or Nylon Icing Spatulas. But core items like Pastry Blenders and Sifters have barely changed in decades…until now.  We always approach new product by the problem it solves. Is it easy to clean?  Does it save time? Is it fun to use without losing efficiency? If we can answer yes to these questions and more then we move forward.

We have a way of approaching new projects by developing a family of products that take you from start to finish.  So, if you think about baking a pie, the first thing you would do is cut the butter into the dry ingredients to make pea size butter pieces covered in flour before adding the very cold water. Traditionally, a pastry blender was used and they are still the best manual way of doing this task. Pastry Blenders have changed over the years but they are not necessarily better. Tovolo’s Pastry Blender is different for a few reasons: the handle is comfortable to use, the tines (wires) are a thicker gauge to prevent bending, and they are also sunk into the handle so that they are not so vulnerable to hard, cold butter. Additionally, we changed the orientation of the surface area of the wires so that your hand rocks back allowing you a more natural rocking motion verses going straight down with the wires or side to side. The BEST part however is that we created a lever that allows you to move the wires up and down away from each other to aid in cleaning the butter and flour off the tines!  WHAT?  

Our next new pastry tool is the Scoop&Sift. This is a one cup scoop that’s bowl is made of very fine mesh allowing you to scoop a cup of flour and sift using the same scoop! This avoids taking the extra step of taking out your flour sifter, scooping flour into the sifter, measuring the flour after sifting, and then cleaning the sifter. It is also great for dusting a silicone pastry mat or counter with flour before rolling out dough. This great little helper is equally proficient with powdered sugar and cocoa for all your dusting needs.

Step three in pie crust or pastry making is cutting the dough to the proper size. If you have a 9” pie plate, usually you would roll your dough; put your plate on the dough upside down to see if you have rolled it out about 2” past the edge of the plate. Now with Tovolo’s Precision Pie Crust Cutter, you can roll out your dough, slide the wheel to the appropriate measurement (guided by the diameter of your pie plate) and score the dough using one of the four included edge wheels. By using a plastic wheel blade, you can use the Precision Pie Crust Cutter on a Tovolo Silicone Pastry Mat, on a non-stick surface without fear of scratching, or right on your counter!  Easy breezy!

Last but not least, I am happy to introduce you to the Tovolo Bench Scraper.  It is another updated, classic tool.  We offset it so that you can lift with it.  Think about that, lifting dough off the counter, lifting lasagna out of a 13”x9” casserole pan, or cutting and lifting brownies right out of the pan.  It has a ruler for measuring the brownies to be uniform sizes.  It is made of stainless steel so the beveled edge is strong enough to actually cut through dough, lasagna, or brownies.  Lastly, it has and asymmetrical corner so that you can get into tight corners in pans.  This is one of those tools you aren’t sure you need and then end up using almost daily for task you didn’t know you needed help with.  

Whew!  Did you make it through all that – that was a lot of words!  You know what you need now?  PIE!

Here is a great recipe from smittenkitchen for the BEST Pecan Pie I have ever eaten.  Hands down, not even close, it was SO good!  She mentions that what makes it so good is the Golden Syrup and I totally agree – it was sublime!

Oh, by the way, Sur La Table has an exclusive on the Tovolo Pie Tools until the beginning of the year so if these are on your wish list they are available in stores or online at surlatable.com.

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http://www.tovolo.com/category/tovolove-2/

Pecan Pie adapted from smittenkitchen.com

Crust:
1 1/4 cups all-purpose flour
1 1/2 teaspoons granulated sugar
1/2 teaspoon fine sea or table salt
1 stick cold unsalted butter, cut into chunks
1/4 cup water with ice in it, plus an additional tablespoon if needed

Filling
6 tablespoons unsalted butter
1 cup packed dark brown sugar
3/4 cup golden syrup (DO NOT substitute – this was the BEST pecan pie I have ever had!)
A pinch or two of sea salt
2 cups pecan halves (chop about 2/3’s of a cup – rough chop is fine.)
1 teaspoon apple cider vinegar
1 tablespoon bourbon (optional) I used Crater Lake Hazelnut Espresso Vodka; be still my heart.
2 teaspoons vanilla extract
3 large eggs

Make the pie dough:

      By hand: In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour a Tovolo Pastry Blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Add 1/4 cup cold water and stir with a Tovolo Silicone Spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.

      With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.

      Both methods: Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes.
Form the crust: On a Tovolo Silicone Pastry Mat, roll the dough out into a 12 to 13-inch circle-ish shape. Use the Tovolo Precision Pie Crust Cutter to cut the 12” circle. Fold dough gently in quarters without creasing and transfer to a 9-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. Place in fridge until ready to fill.
Heat oven to 350°F (175°C).
Prepare filling: Spread pecans on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring once or twice so that they toast evenly. Set aside until needed.
In medium saucepan, combine butter, brown sugar, golden syrup and pinch of salt. Bring to a simmer over medium heat and cook for 2 minutes, stirring. Remove from heat and stir in pecans, cider vinegar, vanilla and bourbon (if using). Pour into a bowl (so that it cools faster) and set the mixture aside to cool a little, about 5 to 10 minutes. Then, whisk in one egg at a time until combined. Pour mixture into prepared pie shell.

     Bake: For 40 to 45 minutes. The pie is done with the edges are set and puffed slightly and the center is slightly firm to the touch but still has some jiggle to it. Cool on a rack. Serve slightly warm or room temperature.

Brand New Blog!

Our blog is growing up!  We are ready to launch into the next level of social media and Tovolove is getting a much needed face-lift!  

Here are the important things you should know:

1.  The new blog address is: www.tovolo.com/tovolove/

2.  If collecting recipes on paper is your thing, you will now be able to print the recipes!

3. The blog and the website tovolo.com are now linked, so finding Tovolove just got easier!

4. We welcome you to follow us and comment on what you see so we can strive to talk about what you are interested in learning about from Tovolo.

Tovolove is about who we are, our new products, our favorite products, where we are going, what we are eating, but most of all it will be about YOU!  Think of this as an extension of the relationship WE already have.

 We are your favorite spatula.

We made your parties a hoot!

We hang around in your favorite whiskey slowly melting away your stress. 

See, we already enjoy being in your kitchen and helping through the everyday task of feeding yourself and those you love.  This blog is our way of returning the favor and inviting you into our lives.  We are like you; we work hard, we play hard, we cook with a purpose, and have figured out how to make it more enjoyable.

We want to hear from you!  We look forward to hearing what your favorite Tovolo tool is, how you use it, what you are making for dinner, and how we can continue to have a place in your tool crock or drawer.  We welcome your ideas and your feedback.

Tovolo is a really casual office in Seattle made up of fun, smart, young (and young-at-heart) people who love what they do and love the people they get to hang out with all day long.  It sounds cliché but it is true - we are a tight little group.  We have cocktail hours (some lasting more than an hour - don't judge those Sphere molds don't test themselves!) and cook lunch together in our kitchen.  We have breakfast potlucks and play in a competitive miniature golf league.

Being a collaborative team is essential for the Tovolo brand.  Ideas come from everyone and they all count.  The Pancake Pen was from the brain of one of the founder's daughter when she was 8.  The King Cube was born from an idea one of our designers had about how to chill his Scotch without diluting it.  Ideas come from everyone.  What's your idea?

www.tovolo.com

www.tovolo.com

Brand New Blog!

Our blog is growing up!  We are ready to launch into the next level of social media and Tovolove is getting a much needed face-lift!  

Here are the important things you should know:

1.  The new blog address is: http://www.tovolo.com/tovolove/

2.  If collecting recipes on paper is your thing, you will now be able to print the recipes!

3. The blog and the website tovolo.com are now linked, so finding Tovolove just got easier!

4. We welcome you to follow us and comment on what you see so we can strive to talk about what you are interested in learning about from Tovolo.

Tovolove is about who we are, our new products, our favorite products, where we are going, what we are eating, but most of all it will be about YOU!  Think of this as an extension of the relationship WE already have.

 We are your favorite spatula.

We made your parties a hoot!

We hang around in your favorite whiskey slowly melting away your stress. 

See, we already enjoy being in your kitchen and helping through the everyday task of feeding yourself and those you love.  This blog is our way of returning the favor and inviting you into our lives.  We are like you; we work hard, we play hard, we cook with a purpose, and have figured out how to make it more enjoyable.

We want to hear from you!  We look forward to hearing what your favorite Tovolo tool is, how you use it, what you are making for dinner, and how we can continue to have a place in your tool crock or drawer.  We welcome your ideas and your feedback.

Tovolo is a really casual office in Seattle made up of fun, smart, young (and young-at-heart) people who love what they do and love the people they get to hang out with all day long.  It sounds cliché but it is true - we are a tight little group.  We have cocktail hours (some lasting more than an hour - don't judge those Sphere molds don't test themselves!) and cook lunch together in our kitchen.  We have breakfast potlucks and play in a competitive miniature golf league.

Being a collaborative team is essential for the Tovolo brand.  Ideas come from everyone and they all count.  The Pancake Pen was from the brain of one of the founder's daughter when she was 8.  The King Cube was born from an idea one of our designers had about how to chill his Scotch without diluting it.  Ideas come from everyone.  What's your idea?

www.tovolo.com

www.tovolo.com

Peach and Blackberry Bars

Peaches from the Northwest are the BEST!  I don't think as an East Coaster I ever knew that until I worked for Harry & David in Oregon for a spell.  I then realized that the peaches grown in the Pacific Northwest are the most juicy, sweet, peachiest peaches anywhere!

At grocery stores here, starting in early August, stacks and stacks of fresh picked, local peaches taunt you as you walk in to simply buy eggs or broccoli. Each week this month I have been tortured into make fresh peach ice cream, peach coffee cake, peach bars, grilled peaches - you get the idea.  My life is so hard sometimes.

The picture above is of the gorgeous peaches I picked up this week coupled with blackberries growing wild (nice way of saying out of control) in my backyard.  I think the two fruits are perfect compliments to one another.  Sweet and tart. Light and dark.  Soft fuzziness and lethally prickly.  

This recipe is a breeze.  Buttery shortbread crust with peaches and blackberries tossed in brown sugar and a few spices, dotted with crumbly streusel, baked until golden brown without overcooking the fruit into oblivion.  

Ginger, cinnamon, and cardamom - the spice trifecta!  

Sliced peaches getting saucy in brown sugar, a little lemon juice, and spices. You could add a little white wine or liquor if you were feeling like getting a little more fancy.

Ingredients:
Yields 16 bars
Time: 15 prep 30 cooking

Crust and Crumble

1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon (5 grams) baking powder
2 3/4 cups plus 2 tablespoons cups all-purpose flour 
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon (2 grams) salt
1 cup cold unsalted butter (2 sticks)
1 large egg
Peach Prep
2 peaches, pitted and thinly sliced (between 1/8 and 1/4-inch thick)
1/2 cups fresh blackberries, rinsed well, patted dry
2 T brown sugar
1 T lemon juice, freshly squeezed
sprinkle of cinnamon and a sprinkle of cardamom

Preheat the oven to 375°F (190°C). Butter a 9×13 inch pan, or spray it with a nonstick spray. In a medium bowl, stir together sugar, baking powder, flour, salt and spices with a whisk. Use a pastry blender, fork or your fingertips, blend the butter and egg into the flour mixture. It will be crumbly. Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly.

Cut peaches into thin slices and add to a bowl of 2 Tablespoons brown sugar, a squeeze of lemon juice, and a light sprinkle of cinnamon.  Stir gently and let stand for 5 minutes. 

Arrange peach slices over crumb base in a single layer. Add blackberries. Scatter remaining crumbs evenly over fruit and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges. Cool completely in pan before cutting into squares.

Back to School Lunches Made FUN!

When I think of Back to School, I think of freshly sharpened pencils, new clothes smell, and a brand new lunch box.  My mother was a world class lunch packer. There was always fruit, carrot sticks, some kind of baked good (mostly home made but sometimes there was a Tastycake, which I was naive to think was better - WRONG) and the traditional sandwich.  In my house, crust was a must. Like the fiber in an apple peel, my mom told us that the crust was where the vitamins were,  :)  Oh and there was always a note and a sticker - I love you too Mom. 

Knowing I wanted to write a Back to School post, I enlisted two fantastic helpers and an equally wonderful photographer to help me.  I sent a variety of Tovolo Sandwich Shapers to the littles in my family - Isaac who is 6 and starting first grade. He knows a thing or two about making school sandwiches. And his lovely assistant/cousin, 2 year old Avery.  As you will see from the photos, they did a terrific job.  My favorite pictures are of Isaac with jelly on his nose.  He works very hard and takes helping me seriously. 

Tovolo has six varieties of sandwich shapers.  Each sandwich shaper has two shapes like a train/boat or flower/bug so from one sandwich you create two distinct designs.

The shapes are easy to hold in smaller hands and are really fun to share.  Each of the sandwich shapes comes in its own little box for easy storage.  They are also dishwasher safe.

A BIG thank you to Isaac and Avery for helping us out with the blog this week and to the lovely Marisa for the photography and clean up duty. xoxo

http://www.tovolo.com/?s=sandwich&post_type=product

To all the kids and parents, Happy Back To School!  It is a great time of year full of anticipation, new friends, and new lunch boxes!

Breakfast A Go-Go!

Doughnuts are not our friends. I know that's a harsh statement but it's true. I have had to accept that they are not the nutritional powerhouse food as my dreams would suggest.

However, in defense of the mighty doughnut there is one indisputable positive attribute of a doughnut and that is their portablily. (Definition: the ability to be portable as well as the ability to make me portly!)  That is why our Bacon Stuffed Breakfast Shaper is the PERFECT Back-to-School accessory!  Grab n' Go breakfasts have never been easier or more delicious.  With these molds you can shape pancakes or eggs into easy to travel pockets of breakfast fun.  The example above are pancakes stuffed with peanut butter and bananas or raspberry jam.  Super easy whether using a mix or my family's recipe which I will share below.  As the name would imply, you can also layer in bacon or whatever other stuffing you and/or your family would find irresistible. 

For more whimsical pancakes, I used the Tovolo Whale Breakfast Shaper.  We do a whole line of Breakfast Shapers from a basic round, ideal for bagel sandwiches to pigs, anchors, and yes, whales.

http://www.tovolo.com/?s=breakfast+shaper&post_type=product

Pancake Recipe

1 cup milk
2 eggs
1 1/4 cup flour
1 T sugar (you could add maple syrup instead)
4 tsp baking powder
1/4 tsp salt
5 T butter, melted

Mix the dry ingredients in a bowl.  Add milk and eggs and stir until just incorporated, then add butter. Some lumps left are ok - you want to mix until all the ingredients are incorporated but not to the point of over mixing.  Ideally, pour onto a griddle over medium heat. (you can use a non stick skillet as well) Wait until bubbles form around the edges and then flip over.  Remember that the first pancake always gets thrown out - that is the best way to determine whether your heat is too high or too low.  

Avocado Pasta

What's better on a hot summer day than a dinner that tastes decedent, is deceivingly nutritious, and is ready in under 5 minutes?  That's right - nothing!  If you are like me, by mid summer I am kind over salads for dinner.  This dish is fresh, plant based (although you can add a little shredded parm on top if you like) and super flavorful. It is really simple to make and you can make the sauce in the same time as it takes for fresh pasta to cook.  

Avocado, lime, cilantro, olive oil, and a little pasta water blended together results in a pseudo-cheesy, luxurious sauce that rivals the silkiest cream sauce. It can be eaten hot or cold, as a side or entree, and travels well to boot!  

It all starts with Tovolo's Avocado knife.  We came out with this last year and I have been in love with it ever since.  It is a multi-tool, which I have to say is usually not how we design products, however in this case we really wanted something that you could use for all the needs of an avocado. It is in extension of our knife collection, which is important because most of the avocado tools on the market are plastic and look like toys.

This, my friends, is a knife.  There is a serrated edge that cuts through the skin. There is a pitter on the flip side of the blade.  The best part for me is the rounded, angled tip that not only takes the fruit from the skin but does it so precisely that you can lift the whole half right out of the skin.  The slits in the tip are there so you can mash the avocado either right in its skin or in a bowl.  (I use the Avocado knife often because I am a big fan of avocado toast for breakfast or an afternoon snack.)  

The Avocado, lime juice, garlic, and olive oil go into a blender to pulse until the avocado is broken down.  I then add the cilantro but if you aren't a fan of cilantro you could just use it as a garnish or use basil instead. Add some salt & pepper.  Then once the pasta is done, add the pasta water and blend until pretty smooth. The recipe I use was originally from iamafoodblog.com - she did it as a single serving but the recipe below is for 8 ounces of fresh pasta.

This dish is a beautiful color, has a really summery, fresh flavor but is essentially a blank canvas.  I love cherry tomatoes so I always throw a few on top.  You could add a fried or poached egg for protein.  Any seasonal vegetables would be great - carrots, peas, green beans.  You could make it Southwestern by adding fresh corn and black beans.  

If you close your eyes it could be macaroni and cheese.  CRAZY!  

Avocado Pasta
Serves 4

8 ounces of pasta (reserve about 1/4 cup of pasta cooking liquid)
1 avocado, peeled and pitted
2 cloves of garlic, peeled
juice of 1 lime 
3 T olive oil
a handful of cilantro, roughly chopped
salt & pepper to taste

Blender the avocado, garlic, lime juice, and olive oil in a blender until the avocado is broken down. Add the cilantro and salt and pepper.  Pulse for just a second of two.  
When pasta is cooked add about 1/4 cup of liquid to blender and blend until smooth.  Add a little more pasta water if needed a teaspoon at a time.
Mix sauce into hot pasta and serve.  You can garnish with more cilantro, salt and pepper, and any other ingredients you wish.  
Enjoy!  This is a summer staple!