Here is a list of some of my favorite things. I have not been asked or paid to mention these things, I just like them. I will add to the list periodically as I find something new and wonderful for my kitchen. If you have any questions, go to the contact page. Enjoy!
1. My giant mortar and pestle- I almost separated my shoulders to get this mammoth home to the Hamptons from the shop in Seattle where I bought it.
2. Spiral Slicer- I am not huge on gadgets in the kitchen, but I love this thing. Phil gave it to me for Christmas last year and I had stars in my eyes. Luckily it lived up to my high expectations. I can easily make noodles out of carrots, beets, even potatoes. Potatoes!
3. My big scary knife-I received this prop from a slasher film knife a few years back from my father in-law and it became an instant favorite. This knife is fantastic for everything from frightening little children chopping herbs to cutting up a particularly difficult squash.
4. Wusthof santoku knife- This is probably my most frequently used knife. I can blitz through veggies with ease and even do a certain level of precision work. Also, it’s pretty.
5. Nesting bowls- My friend Leslie gave me my set of nesting several years ago for a wedding present and I’ve used them every single day since. As I type this, the largest bowl in the set is holding pork in brine.
6. Basic baking sheet with sides- I firmly believe that every kitchen needs at least one of these as a part of it’s arsenal. I use mine almost every single day. You can use it for baking cookies and to roast veggies without worrying they will tumble off. I also use one under the carving board to eliminate a gigantic mess when a turkey or whatever meat needs to be dealt with.
7. Le Creuset cast iron frying pan- Nothing browns like these durable pans.
8. Saunier de Camargue Sel de Mer- I really love this stuff, it reminds me of the sticky sand on Kauai. I am appalled at it’s price here and am almost out of the supply I bought cheaply in Paris a while back. Guess I need to go back to Paris.
9. Dried porcini mushrooms- Porcini Risotto is my go to meal when either I am feeling lazy don’t have a lot of time or when I have an unexpected lunch guest. I always have a few packages of dried porcini’s in my pantry.
10. Stock- My freezer always has a supply of stock, usually chicken. Stock is dead useful and not having it is like telling me I can’t use my hands.
11. Larousse Gastronomique- Whether I encounter an obstacle in the kitchen, need a refresher or just a little inspiration, Larousse Gastronomique in my number one resource.
12. Maille mustard from Dijon- For years I was a Grey Poupon girl, until one evening while dining at Les Halles in Manhattan with my sister. I had ordered the pate du jour and it came with this wonderful creamy mustard that I just couldn’t get enough of. I asked the server to find out who the producer was and imagine my surprise when I found it was a name I new well, but had never enjoyed until then. Grey Poupon. . . well, I don’t buy it any more.
13. Black Peppercorns- I love pepper. In fact I would even go so far as to say that pepper is my favorite spice of all time. The rate at which it disappears from my cupboard is probably ten times what happens in most kitchens. Tellicherry peppercorns are my preference.
14. Microplane Grater- I use this guy to grate parmesan, chocolate, garlic, zest lemons, whatever I can think of. I do much more small scale grating and a large box grater just doesn’t work as well for this.
15. Sieve- I use this for everything from straining sauces to tea (I have bad luck with tea strainers). I don’t actually know what brand mine is.
16. Salumi Pancetta- This is the best pancetta I have ever run across. It is delicious, reasonably priced and a source of local pride.
17. Teensy Little Ice Cream Scoop-I have never used this for ice cream, but it is really handy for making truffles or measuring out dough for tartlets.
18. Le Creuset Silicone Basting Brush- A basting brush, is a basting brush, is a basting brush, until it comes time to clean it. This one doesn’t hold on to every little bit of food and just seems a whole lot more sanitary. I would not however use it for pastries.
19. Locking Tongs- It’s almost like getting in to that hot pot or pan with your fingers and easily manipulating what you want, instead of disturbing everything in the pan.
20. My old no name mandoline- My mother gave me this eight years ago and I still love it. I tried to buy a new safer version with a guard, but the first thing I did was badly cut myself on it.
21. Bodegas Dios Baco Fino Sherry- Normally I prefer manzanilla sherry, usually finding fino a little unrefined like nail polish remover. But, good sherry is difficult to find in the United States and so when I was perusing Santa Rosa’s Bottle Barn recently (best selection I’ve found so far) I was delighted to find a small but respectable selection of sherries and so I loaded up. The Bodegas Dios Baco Fino was nutty, nuanced and didn’t make me feel as if I were in a nail salon.
I love dry sherries, but know very little since so few are easily found in the United States. If anyone has any info or recommendations I would be glad to hear them.
22. Mint and Licorice Root Tisane – I love this herbal infusion. Licorice root and mint combine for a sweet, refreshing and caffeine free drink I really like to have in the afternoon. Normally I drink it hot, but it is also wonderful chilled with a tiny squeeze of agave syrup. I use a weight ratio of 4 licorice root to 1 mint.
23. Blood Orange Olive Oil - I just want to preface this by saying that I recently won a recipe competition at The Olive Press, but other than that I have absolutely no connection to them and am not being paid for this mention or the mention of the other products for that matter. I am simply a fan.
I recently used their Blood Orange Olive Oil in a potato salad I whipped up last week to feed my fellow Mutineers Alan, Ian and Chris. The flavor it added was over the top and I wish I could eat it every day. I’ll have salad recipe for you in the coming weeks.
24. Old Chatham Sheepherding Company’s Ginger Yogurt – I think I am obsessed with Old Chatham Sheepherding Company in itself. Their Ewe’s Blue cheese is the thing dreams are made of and I am always on the lookout for their products. This is a sheep’s milk yogurt and it is extraordinary. It is simply flavored with nothing more than the most tender candied ginger and is so heartbreakingly creamy that I am constantly nursing a pretty serious jones for it; I generally breakdown about once a week. It is pretty expensive, but is completely worth it for the occasional snack.
25. My new Eurocuisine yogurt maker – Okay, I actually have an obsession with yogurt period. I eat one or two a day and am constantly on the hunt for a good one. I recently decided that with the amount of yogurt I eat I could save a lot of money and avoid excess waste by making my own. I’m not very good at it yet, but I am counting on tips from the fabulous Debbie to help me out with my next batch!
26. Spiced Garbanzo Beans - This recipe is vying for the first place position with the ginger yogurt. It is simply garbanzos, smoked paprika and sea salt sauteed till crisp on the outside in several glugs of olive oil and served warm. The flavor is rich and smoky. The bean itself is crisp and creamy with a nutty flavor that is reminiscent of peanuts and it makes for a filling and wonderful snack.
Spiced Garbanzo Beans
1/4 cup Extra Virgin Olive Oil
2 TBS Onion, minced (I have used both yellow and scallions with great results, just use your favorite)
2 cups Cooked Garbanzo Beans, rinsed and pat dry
1 1/2 tsp Smoked Paprika
Sea Salt, to taste
Add the oil to a hot skillet (preferably cast iron) and saute the onions for a minute or two. Add in the garbanzo beans, smoked paprika and sea salt and cook until the outsides are brown and slightly crisp. Drain briefly on a paper towel and sere warm.
Note: Serving these while warm is important, especially if beginning with dried beans versus canned beans. They will dry out as they cool, it is unfortunate.
