If you've read my blog for awhile, it will be no surprise to you that I LOVE to cook!  When I initially started cooking, I really didn't view kitchen tools as something to "invest" in.  I bought some of the cheapest things I could find, and within a few months they already needed replacing. 

From that moment forward, I learned my lesson:  There is really nothing like good quality equipment in your kitchen.  Yes, it may cost a little more, but good quality pans and especially knives will last for many years, and make cooking easier and more enjoyable.

I was recently given the opportunity to try out a Classic 5-inch Santoku knife from Wusthof. The blade on this knife is ideal for slicing paper thin vegetables. It has a hollow edge blade which helps the food more easily release.  It's a little shorter than some of my other Chef's knives, but I actually found that makes it easier to handle, and slice almost anything! 

Hello Lover!

Last Wednesday I attended the first local farmer's market of the season in my town.  Every Wednesday our Marketfest sets up for a few hours at the local community center, and vendors come and sell all sorts of fresh fruits, veggies, breads, jams, salsa, eggs, etc.  I bought rhubarb, eggs, and parsnips.  The rhubarb was calling my name to be made into a crisp! 

Dilemma #1:  How will I make this rhubarb crisp as low points as I can, but still have it taste good?  Dilemma #2:  My friend who is has celiac disease is coming over for dinner, so how will I also make said crisp gluten free?

Using my new best friend Santoku knife, I chopped away at my delicious fresh rhubarb and strawberries, making quick work out of all of the slicing I needed to do.  It was amazing... and sharp!  I sliced up all 8 cups of fruit for this recipe in just a matter of minutes.  I think I'm in love... with a knife!
The result.  A perfect delicious crisp both healthy and gluten free!

Filling:
4 cups of Fresh Rhubarb diced
4 cups of sliced fresh strawberries
2 Tbsp balsamic vinegar
1 cup brown sugar
1-1/2 Tbsp Kraft Minute Tapioca
1 tsp Penzey's all spice
1/2 tsp kosher or sea salt

Topping:
1-1/4 cup Bob's Red Mill Gluten-Free All Purpose Baking Flour
1/2 cup brown sugar
1/4 tsp kosher or sea salt
1 tsp Penzey's Cinnamon
6 Tbsp cold cut up butter (into about 12 pieces)

Preheat your oven to 350 degrees, and lightly butter a 9x13 pan.

Mix together all of the filling ingredients and put into the pan.

In a separate bowl, put the topping ingredients.  Mix with your hands (the best way in my opinion) until the mixture resembles very course bread crumbs.

Sprinkle on top of the filling and bake at 350 for 50 minutes.
So... would you like to win your very own 5" Wusthof Santoku Knife?  Yep... I thought so.  It's your lucky day, because Wusthof has offered to give one of my readers their very own knife!

Here's what you need to do to win.  There are 3 total entries possible, you can do one or ALL three:
1 - Leave me a comment on this post telling me why you want to try out a Wusthof Santoku knife.  Easy as that! 
2 - Facebook  First, make sure to follow me on Facebook (if you already follow me then you are already ahead!), and then follow Wusthof on Facebook.  Leave me a comment telling me you did.
3 - Twitter.  First make sure to follow me on Twitter (hopefully you already are).  Then follow Wusthof on Twitter and tweet the following:  I entered @fatlittlelegs giveaway to win a @wusthof Santoku knife. You can too: http://tinyurl.com/7hfvexq
Good luck!
This contest is open to US Residents only, and will run until next Tuesday at 9 pm Central time, at which point I'll randomly draw a comment from all comments to pick the winner.

Opinions above are all my own.  I only post on things I really do love.  That said, Wusthof did provide me with my very own Santoku knife and one for one of my blog readers in order to promote their product.