Must-Have Kitchen Tools

Food Network Magazine did an interesting feature this month where big-name chefs did shout outs about some of their favorite ingredients. Normally on cooking shows, labels are distorted or fake labels are affixed to cans so as to not show preference (read: lose advertisers). But in this article, they were able to dish on their favorite name brands of everything from salt to olive oil to cookies.

I wanted to take a page out of their magazine (pun totally intended) and give you some of my favorite, name brand kitchen tools. I have a long list of things that every cook needs in their kitchen, but here are a few products whose brand-specific details and quality I endorse and would encourage you to bring into your homes.


Ninja Master Prep food processor - I got this as a fluke from my grandmother who buys practically everything QVC's "In the Kitchen With David" has to offer. It's a set of 4 blender "cups" or "pitchers" with multiple blades. You can set up each cup/pitcher with the associated blade(s) and plunk the motor on and off with ease. This thing does everything! The only food processor task I wouldn't trust to it would be making dough for pastas or pie - I think the cups are too narrow and it would glob up easier. I use this frequently to make sure my purees and soups are silky smooth.



Kitchen Aid Artisan Series stand mixer - The green apple stand mixer was our one big ticket item on our wedding registry and we were beyond thrilled when we found out it had been purchased. I was so excited to get it home and add this wonderful pop of color and practicality to our countertop. It came with three mixing attachments - a whisk, a paddle and a dough hook, stainless steel bowl and splatter guard. We've used it to make whipped creams, cookies, cakes and bread dough. It is so useful and so beautiful. I'm really excited to buy more attachments too - I'd love to try out the pasta maker and I've used my parents' meat grinder attachment to make my own, healthier ground chicken. My only complaint is that it can sometimes be too big to make servings for two - I can't make half a cup of whipped cream because the bowl is too big and the whisk doesn't reach the cream! However, if you want to make sure you can avoid that, you could get the Professional 600 grade which has a moveable bowl that can lift up higher to do small jobs.



Rachael Ray hard anodized cookware - There are some pieces of cookware that no matter how careful you are, how mindful you are of seasoning and greasing your pots and pans you will continue to burn food and have stuck-on messes to clean up. However, sometimes you find a cookware line that no matter what you do to it, cooking and cleaning are a breeze! They come in great sizes that fit perfectly on the burners and have easy-to-hold handles which are oven safe up to 400 degrees. We received these at a wedding shower, just in time because our best nonstick pans were totally worn out. We've used this set for over six months and they don't show any age on them at all. I will say that we've been trying to take very good care of them when cleaning - hand washing only - but when cooking, we've been pretty rough on them, as rough as two foodies would be; but they still look brand new!



Keurig K45 Elite brewing system - J, a coffee freak, would probably say that this was the best gift we've received. Despite my love of coffee ice cream, I cannot stand the taste of hot coffee, but even I have found our Keurig handy. They are so convenient - water stays hot and you can have any drink within 30 seconds, and the K cups come in almost any flavor and variety - from a million coffees to cocoa to cider, tea and more. It's also helpful for me in recipes that require small amounts of hot water - like instant potatoes or some homemade icings.

Pyrex or Temp-tations containers - I refuse to buy unitasking kitchen items - like avocado slicers - why take up cabinet space with something that only does one stupid thing?! Pyrex and Temp-tations containers are so incredibly useful because they're microwave, oven and freezer safe. I love making freezer-friendly meals   and these dishes make that so much easier. I can pre- or par-cook my meals in the oven and then immediately pop them into the freezer. They're easy to stack and store and keep our foods safe and freezer-burn free. I love that the Pyrex dishes are see-thru so I can easily tell what's in there (I label everything with masking tape, too). But one of the biggest selling points of Temp-tations is that they are adorably decorated with hand painted designs, so you can go from oven to freezer to oven to table and they look beautiful and most sets come with trivets and carrying baskets, too!

Now, I have to know - what kitchen tools and you not live without?

Recipe Resources - books, magazines and more!

I've mentioned time and again that I'm not the best improvisational cook but I do love and excel at following recipes. I love to perusing periodicals to find good-looking recipes to test out.

This may be a genetic affliction because my mother is a first-class cookbook hoarder. She loves looking at all of the beautiful pictures, imagining the dishes and making a to-do list of recipes for my dad to make;  every year we have to sort through them to clear space on the bookcase.

Right now, I've only commandeered one shelf (of our 5+ bookcases) for cookbooks, but I also subscribe to two cooking/food magazines, listen to culinary podcasts and regularly review a foodie website. Here are a few recommendations of my favorite recipe resources that provide relevant, interesting and delicious information on cooking (and eating)!


- From Julia Child's Kitchen & Mastering the Art of French Cooking: I've read two books about Julia Child's life and adventures in becoming one of the forefront starts of cooking and one of the first famous female chefs and I've come to idolize her and her cookbooks. Her recipes are timeless and reading the biographies of her that I have, I know how much work - including tinkering, testing and reformulating - she puts into her cookbooks to make sure the recipes are precise and work perfectly. I do find her recipes hard to read sometimes because they are so detailed (partly because of the nature of French cooking itself) but the results are nothing short of remarkable. Her cookbooks inspired how I present recipes here, with a list of ingredients followed by a detailed "method" timeline.

- Taste of Home magazine: TOH is a great magazine for beginners or those who need to make quick, inexpensive, crowd-pleasing meals (don't we all?). The majority, if not all, of the featured recipes are submitted by readers (who can win competitions for cash!) and are tested by their staff and editors. I love the personal quality of the recipes - each reader-submitted one includes a 1-2 line intro from the home cook - that shows someone out there actually makes this recipe for people they care about! This mag relies heavily on Crock Pots, make ahead and easy-to-freeze meals. 

- The Hungry Girl series of cookbooks and website: I've found this product line to be the most accessible and successful series of healthy, diet recipes. Unlike other lines, such as the super witty but overdone Skinny Bitch In the Kitch books, Hungry Girl uses common, inexpensive ingredients to create figure-friendly recipes that taste as good, if not better than the full-fat, high calorie versions. For example, the recipe for rich, pumpkin chocolate muffins  is amazing and is so customizable. The website offers weekly updates about new grocery products and helpful suggestions so users can make informed, healthy choices at home, at the store or in restaurants. 

- Food Network Magazine: I didn't buy this subscription myself, but my mother got so tired of me stealing her back editions that she opted to make sure I had my own copies. I love this magazine. After working on a newspaper for my whole college career, I have an eye for good layout and engaging content - this magazine pulls you in. The food artistry is great, they have stories about current trends in kitchen supplies and menus, and great features like "He Made She Made" which pits two Food Network cooks against each other making a simple dish. Unlike Taste of Home, Food Network seems to assume its readers aren't novices, but are at least watching Food Network shows and know the basics. They include more complicated and exotic recipes with less common ingredients; but it's all do-able. This might be right between Taste of Home and Bon Appetit. 

- The Salt: This is the quirkiest of my recommendations. It doesn't offer a regular, standardized product but is merely the grouping of all food-related NPR material. That includes audio clips (and transcripts) of their stories from shows like All Things Considered, Fresh Air and Morning Edition, infographics and a "For Foodies" section that includes weekly features like "Sandwich Monday" where staff members of Wait, Wait, Don't Tell Me try random meals that could loosely be described as sandwiches and provide a satirical play-by-play. It often features recipes (usually in "Found Recipes"), but I appreciate the up-to-date news about food issues including issues of hunger, climate change affecting produce, diet trends etc. 

- Top Secret Restaurant Recipes 2: I don't know how this happened but my family ended up with two copies of this cookbook and no one has the first. However, judging by the recipes in the sequel, I imagine TSRR 1 is pretty good too. This book if full of restaurant secrets - either ripped off by former employees or tested and tweaked to be mirrored meals of franchise favorites. I can attest that some of these recipes are just as good as you'd get in a brick-and-mortar location, including the Red Robin fry seasoning that we now use on a number of things. For me, it's also helpful for figuring out "what is that flavor?" in restaurant dishes and gives a good starting point for improving on your favorite dishes. My only complaint is the organization of the book. All recipes are grouped according to original restaurant (Chilis, PF Changs etc.) which is helpful if you know an exact dish you want to duplicate (like Chili's molten lava cake) however, if you just know you want to make chicken salad you have to do some searching. 

- Better Homes and Gardens' New Cookbook: According to the Amazon description, the New Cookbook (now on its 15th edition) has been a staple in American households since 1930. I know that the red-and-white plaid book has been a constant feature of our home since the early 80s (but our ragged copy looks even older than that). Like Mastering the Art of French Cooking, the recipes in New aren't actually new - they're classic dishes that teach you basic techniques and meals that are always enjoyable. We had a children's version that I used when I first learned to cook and I was so proud when I could graduate to the big three ring copy. This is a great cookbook to get started with - you're making fancy dishes but it talks you through it as a learner.

- The Splendid Table: A staple of public radio, TST is a wonderful hour-long show hosted by Lynne Rosetto Kasper who has a voice made for NPR - soft and quiet with a descriptive vocabulary that brings the food to your own home. They feature great stories from journalists around the world, interviews with chefs and an awesome segment where callers name a few items in their fridge and Lynne suggests a recipe. Lynne makes food accessible and callers are able to get a personable answer to their most pressing cooking queries. The show airs weekly but podcasts and recipes are available online.

- Service Included: Four-Star Secrets of an Eavesdropping Waiter : This book isn't a cookbook, doesn't include any recipes or many helpful cooking tips. However, it is a non-fiction book about the adventures of working in Thomas Keller's uber-fancy Per Se restaurant. I learned so much about working in kitchens, and how I should be acting as a diner from this book. I highly recommend it to anyone with an interest in food. 

Easy Broccoli Side Dish

Being Southern, I'm a firm believer that all dinners that aren't pasta or soup need to have at least two veggie sides - thankfully, I've weaned the requisite bread component. With that, I'm always looking for unique, healthy sides that are quick, easy and inexpensive. Often, we use frozen vegetable steam packs which are relatively low calorie and have more nutritional value (and flavor) than canned veggies but I love to incorporate fresh vegetable options.

The side I made today is incredibly easy - as easy as the two-step butternut squash puree, off the beaten path and pretty tasty. 

The flavor you get is nutty and rich, without the calories of a thick cheese sauce and is so customizable to your flavor of hummus. I used "original" and added a little extra minced garlic, so I know a garlic flavor would be great, red pepper would add a little extra pop and pesto flavored could also be good. Lemon should be a required ingredient for any broccoli (or steamed) dish because it brings a remarkable brightness that pairs nicely with the creaminess of the hummus. 

And of course, it's good for you! Steamed broccoli has minimal calories and most hummus are pretty low-calorie as well. You can even take this up a level to super-homemade by making your own hummus - check out this link for a great hummus infographic - super clean eats! 

I served this warm with breaded chicken breast tenderloins and rosemary carrots but it could also be refrigerated and served cold like potato salad, which would make a for a very refreshing summer side dish. 

Pay close attention, because this recipe will be over before you know it. 

Creamy Broccoli 

Ingredients:

3- 3 1/2 c broccoli florets

1/2 c hummus (any flavor, I used Sabra's original) - add more to make thicker, creamier 

salt, pepper, lemon juice to taste

Method:

Prepare broccoli - you can boil it, roast it, grill or steam it. ( I steamed ours until it was bright green and just fork tender). Toss the broccoli with hummus, a pinch of salt and pepper and a quick spritz of lemon juice. Enjoy warm or cold. 

Gourmet Goals and Cooking Confessions

Too often, chefs and even homecooking food bloggers portray an image of being perfect gourmets who can improvise with ease, conquer any recipe and are experts in all cuisines. I don't want to do that here. I intend to show you that no one is without fault and everyone has big goals, even in the kitchen!

So I have a few personal cooking confessions, palate prejudice and gourmet goals to share with you.

Cooking Confessions

• I struggle with multitasking. Too often, I get too ambitious and get overwhelmed cooking. This is one of the reasons I love make-ahead entrees or Crock Pot dishes that take care of themselves so that I can focus on other elements. 
• I can be really shortsighted with cooking. I'm not really creative when left to my own devices but I do feel really confident in my ability to follow a recipe - probably too confident. I think that everything will be much more simple than it is. 
• I can be recipe gullible. I know what makes for good flavor combinations but I often assume that all recipes that get air time must be good. This is dangerous and is the impetus for J's "one Pinterest recipe per meal" rule...
• I'm forgetful with ingredients. This is probably why my skills of improvisation are improving - because I think we have 2 cups of mozzarella but we actually only have 1, so I have to add Parmesan, cheddar and feta to meet my needs. 
• I make assumptions about local grocery stores. I assume that most ingredients are readily available and hopefully in appropriate packaging and price points or I don't fully understand my ingredients - that's what caused the Canned Salmon meltdown of 2012 (who knew it had skin and bones in it?!?!). Another moment to be a better improvisational cook!

For some common cooking mistakes, look here at Real Simple's suggestions to fix food flubs. 

Palate Prejudice 

Here are a few of the ingredients/flavors I despise and try to avoid as often as possible when cooking or eating:

• Fennel/ star anise/ licorice - just why?
• Cilantro - in large quantities, I think it tastes just like soapy dishwater
• Strong liquor flavors - I'm not far enough away from my college drinking (read: vomiting) days to be able to appreciate strong booze again
• Raw, seed-filled tomatoes - I love tomato products and tomatoes without "guts" but I can't stand that slimy stuff!

Gourmet Goals

I've been cooking since I was a kid and have tried a number of types of cuisine and methods of preparation but I still have some goals for dishes and techniques that I want to master. 

• The Art of French Cooking - I've made her Bouef Bourguignon, but I want to try more of Julia Child's French recipes (minus the aspics)
• Savory and sweet souffles - I made one in a rush on Valentine's Day and it was so-so. This dramatic dish needs to be perfect
• Southern staples - most notably fried chicken, biscuits and cornbread
• Perfect knife cuts - if you asked J, he'd probably say my knife skills are irregular at best, insanely dangerous at their worst
• Homemade pie crust and pasta - two of my most favorite carbs!
• A signature cocktail - I know I said I don't like strong liquor flavors earlier, but I do think having a good knowledge of what to order at a dinner or what to shake up at a party is an important grown up skill. And rumor has it, some drinks don't taste just like nail polish remover - if you make the right, you might just enjoy them! 
• Knowledge of meat cuts - I get the poultry ones and some basic red meat cuts but I have no idea what the difference is between various roasts in terms of texture, flavor and cooking needs but also where they are located.
• Food photography for this blog - I know that's petty and probably has a lot to do with both the lighting in our house and my sub-par phone camera but to convey the best food to you, I need to work on my pictures and art direction. J's the artistic one and takes better food photos but I'm trying! 

I shared these tidbits with you as encouragement. Everyone - chef or not -is a work in progress in and out of the kitchen and we have to keep that in perspective. We all have things we like and don't like, no matter how flexible a palate we have; things we want to accomplish and faults to work on. I hope our blog gives you encouragement and shows you that the thing that drives good meals is a passion for food and sharing with folks you love. 

Breakfast at the Bell

March 27, Taco Bell unveiled their first breakfast menu and new morning hours. They now offer food all day, for all meals - they did create "Fourth Meal." Last week, Taco Bell rolled out this unique menu with possibly one of the wittiest commercials, featuring Ronald McDonald.

Since the debut, I've been begging J to go out for a breakfast Taste Test date. And for a week straight, he grimaced and whined and put me off. But this morning, I won the battle! I guess since we had miserable chores planned - taking an old mattress to the dump, painting and other spring cleaning - he thought that he could start his day out with an equally miserable meal that might make him so ill he could get out of chores.

Boy, was he wrong!

Because we're hella classy, we took the Bell breakfast experience up a notch by going through the drive thru and eating in the Lowe's parking lot.

I hope to try the menu in its entirety (minus the breakfast burrito, J makes the best, why bother?) but we chose to try three stand-out items to start with. Jordan ordered a sausage AM Crunchwrap combo which included two Cinnabon delights, and I ordered a sausage waffle taco.

The crunchwrap - available in bacon, sausage or steak - was the most visually appealing dish and was the best simulation of a tasty daytime menu item. It's filled with scrambled eggs, a sausage patty, hashbrowns, cheese and what J called "a zesty sauce." The traditional crunchwrap is a riff on a deconstructed double taco with hard corn tortillas and taco fillings wrapped in a flour tortilla and grilled. This a.m. version gives a great crunch with a hashbrown "filet" that is only further complimented by the crispness of the grilled flour tortilla. And it's a substantial amount of protein all slammed into one package - a good sized meal that would keep you full. The flavor is great and it's very easy to eat without a mess; for on-the-go breakfast eaters this will give biscuits a run for their money.

In addition to being hilarious-looking, the waffle taco - available in bacon or sausage, was pretty good too. 

Only a few weeks ago, we had wistfully talked about how when we were kids sometimes we'd get to go to McDonalds for pancake platters in the big styrofoam clamshells. We realized that since they got rid of the local PlayPlace and we started driving, going out to eat pancakes fell to the wayside. But this could be a good solution. The waffle itself already has a maple flavor that adds a beautifully matched sweetness to the eggs, sausage and cheese. Sausage and sweet things are made for each other. The sage notes in the sausage patty pair beautifully with sweet points - which is why Southerners love grape jelly on sausage biscuits. I elevated the dramatic dash-side presentation by pouring on a small drizzle of syrup (included) and it was great. Syrup does complicate the simultaneous driving and eating experience, but with a steady hand this is doable, unlike pancakes.  However, this dish isn't nearly as substantial as the crunchwrap and probably wouldn't be filling without a side. 

And speaking of "sides," the Cinnabon delights are mindblowing. Our combo came with two of the warm, sweet puffs; but you can order a dozen on their own - and next time, I will. The premise is a cinnamon roll-flavored beignet, rolled in cinnamon sugar and filled with Cinnabon's cream cheese icing. Wow. They're served warm, so the icing is gooey and thick, the dough is fluffy and the delicious sugar gets everywhere. I'm a churro nut (and Taco Bell makes the best commercial franchise churro) so these are a perfect way for me to get my churro on before noon. I would order the dozen-in-a-cup anytime (do they do that?!). 

Overall, we were both pleasantly surprised - J especially. He even said that despite his skepticism he was very pleased with all of the food. I made sure to take my heartburn medicine and had emergency Tagamet close at hand but my fears were pointless. I enjoyed the flavor of my meal and appreciated the good value. There are only so many ways to eat a biscuit sandwich, so I was pleased with the whimsy and uniqueness of the Taco Bell menu! 

For the price and convenience, I would recommend anyone give the new menu a go!