One of my most enjoyable jobs as a food writer is trying out the latest equipment or tasting a new product. I try to keep notes on what I think any Seriously Simple cook would want in the kitchen, pantry or on the book shelf. For all of you trying to figure out what to give your mom this year, here are a few of my picks that will make any mom who loves to cook, read or eat especially happy on Mother's Day:

If your mom is a fan of Bravo's "Top Chef" TV show, just in time for Mother's Day comes "The Top Chef Cookbook" ($29.95, Chronicle Books). It is filled with fun facts and information on the contestants and winners of "Top Chef" and includes lots or recipes. Most moms would probably look at the pictures rather than cook them, since many of the recipes are complicated. There is one dish, however, that I think she might enjoy because it is so easy to put together: Chilean Sea Bass. Put a bookmark on that page -- your mom will thank you for that one.

Microplane, the company that made hand held nifty graters for everything from chocolate to citrus and hard cheeses, has just come out with a great slicer that works every time. No need to haul out the food processor for quick tasks -- oranges, apples, onions, carrots, potatoes, squash all slice into perfect rounds. Called Microplanes Adjustable Slicer, this V-shaped tool comes with a protective food holder to make sure no accidents happen. It retails for $39.95 and can be found at housewares stores or online at us.microplane.com.

If your mom is still using a hand mixer, consider the new Cuisinart Stand Mixer. True, you might have to enlist the extended family for this pricey gift, but just think of all of the cakes, pies, breads and desserts that will be in your future. Both the 5.5 quart and the 7 quart capacity offer the baker up to 1000 watts of power, 12 speeds (including a fold in speed), a tilt-back head for easy access to the work bowl, and even a timer for making dough or whipping cream or egg whites. It's an investment for sure for both you and your mom at $449 for the 7-quart model and $349 for the 5.5-quart model. You can find these at cookware stores and at Cuisinart.com.

For the coffee lover who boasts that she can tell the difference between Sumatra and Mocha-Java, why not give mom some Weaver's coffee? New on the market, John Weaver is a master roaster whose coffee is meticulously selected, hand-roasted and blended. You can find out more at Weaverscoffee.com.

So what am I making this Mother's Day for my 92-year-old mother? A lemon-lime pound cake I developed will be the star for an afternoon tea. This cross between a tea bread and a cake is chock-full of citrus flavor. I'll serve it with fresh berries or fresh fruit salad and a dollop of lemon curd. I have found using cake flour is preferred here because it produces a lighter crumb texture than all-purpose flour.

This also has an added feature of being able to be doubled or tripled easily. I like to give my mom an extra loaf (wrapped in foil with a ribbon) to take home. So add this to your mothers day brunch, or invite your mom over for tea and serve this for a perfectly lovely moment celebrating mom.

LEMON-LIME POUND CAKE


Cake:

1 cup cake flour

1/2 teaspoon baking powder

Pinch salt

1/2 cup unsalted butter, room temperature

1 cup sugar

3 large eggs

1 teaspoon vanilla

1 tablespoon finely chopped lime zest

1 tablespoon finely chopped lemon zest

2 tablespoons milk

2 tablespoons lemon juice

Glaze:

1/2 cup powdered sugar

2 tablespoons lime juice

Fresh fruit salad or berries

Store-bought lemon curd

1. Preheat the oven to 325 F. Prepare a 9- by 5-inch loaf pan with butter and flour. Combine the flour, baking powder and salt in a medium bowl.

2. With an electric mixer on medium speed or in a food processor fitted with a metal blade, beat the butter until softened. Slowly add the sugar and beat the mixture until it is light, thick and lemon colored. Add the eggs, vanilla and zest, and beat until incorporated. Slowly add the flour mixture, alternating with the milk and lemon juice until just incorporated.

3. Pour the batter into the pan and bake for 45 minutes or until a wooden skewer comes out clean and the top is nicely browned. Cool for 10 minutes and then invert onto a cake rack that has been placed on top of waxed paper.

4. While the cake is baking prepare the glaze: In a medium bowl, combine the powdered sugar and lime juice, and mix until the sugar has dissolved and the glaze is smooth with no sugar lumps.

5. Spoon the glaze over the cake in a pretty pattern. Place on a serving plate. Serve with a bowl of your favorite berries or fresh fruit and lemon curd if desired.

Advance Preparation: This may be make a day ahead, covered well and kept at room temperature.

Serves 6.

http://washingtontimes.com/article/20080507/FOOD/369230442/1017