Kitchen Staples

Cooking and entertaining are some of the most rewarding experiences a person can have. I can testify to the delight that comes from working away at something all day long and seeing the ones you love laughing and reaching for seconds. Still, as much as I enjoy laboring over pots and pans in the kitchen and baking test cookies to make sure they turn out just right, I am not a fan of double trips to the grocery store. Cooking mise en place begins before leaving your house. In fact, it begins before planning your menu. In order to be ready to cook when the mood or occasion strikes, there are several things that should be in your kitchen ready to go. I will begin with a list of cooking tools that are essential for every cook. All of these can be found at Wal-Mart, Target, and some at your local grocery store. As I have previously mentioned more than once, I would recommend biting the spoon and forking up a few extra dollars to get quality cookware at The Cupboard on College in Old Town, or trekking to Denver for a trip to Williams & Sonoma. Bed Bath and Beyond on College and Horsetooth (I think) also has a wide array of cookware.

Cookware

Silverware- depending on how many people live in your house, how many people eat in your house, how often you do dishes, and how often you entertain, the number of silverware you need will vary. Most come in sets of 4 (knives, forks, spoons, and large spoons). Some people choose to get fancy silverware as well as everyday silverware, but I chose a set that can be used for either.
You will also need sharp steak knives, so if your silverware set doesn’t include them, be sure to pick those up as well. You will probably not need as many of these as you will spoons, forks, and butter knives.

Plates- Once again the number varies by the number of people you will be feeding. I have a set of 6 everyday plates, and 10 fancy shmancy plates for when I’m entertaining. This is of course up to you.

Glasses and cups- From coffee mugs to champagne flutes, this really depends on your lifestyle, and I’m not a bartender so I can’t offer much to help you figure it out. My advice is to get nice multipurpose glasses so you will never find yourself in a bind. If you find out over time that you are in need of a certain glass time and time again, go out and spend the money. This way you won’t end up with expensive space consuming glasses you don’t need.

Pots:
One large spaghetti pot- My favorites are huge and oval shaped so that long noodles can fit in without being broken. Make sure it is big enough to hold large amounts of water without boiling over the top. Honestly the bigger the better. Even if you are not a big pasta person (which by the way I do NOT understand how you couldn’t be), you still need a large pot like this for everything from chicken potpie to soups.

At least one of each of the following: Large, medium, and small saucepans. I recommend at least two mediums, but preferably two of each. When entertaining, it can be a huge hassle to have to clean a pot to make the next dish, and sometimes both are needed at once.

Pans:
A skillet- Non stick are great here. I like a pretty large one as well as a small one for things like crepes. The small is not imperative though. I would really rather have 6 of these in my kitchen, of different sizes. But one will suffice, and two would be perfect.
A deep pan with high sides- this is great for making sauces and gravy.

The following pans can be glass or metal or non stick
A lasagna pan- usually 00x00
A casserole dish
A rectangle pan 8x13
A square pan 8x8 or 9x9
2 circular pans 8x8 or 9x9
A springform pan 8x8 or 9x9
A loaf pan 4x8x3
A cupcake pan

Spatulas- I like to have at least one of each: Metal, plastic, and one for icing. If you aren’t familiar with any of these, ask at a cooking store, there will be a lot of varieties, pick the ones you feel most comfortable with.

Tongs- any set will do

Wooden Spoons- a set of three will be perfect and is very inexpensive

A pasta strainer- plastic or metal
A wire strainer/sifter
A whisk
A plastic spatula to help cake mix out of the bowl
Measuring cups – I like metal but plastic are fine. You need a cup, ½ cup, 1/3 cup, and ¼ cup.
Measuring spoons- same as above, you need Tbs, 1/3 Tbs, tsp, ½ tsp, ¼ tsp, 1/8 tsp
Liquid measuring cups- I like the plastic slanted kind that you don’t have to level yourself with the cup to read but any will do.
Mixing bowls- You need at least one of each a small, medium, and large. And an extra large one will help when entertaining.
Small containers to help organize when cooking. Mine are small plastic bowls that I use for every single thing I make. They are cheap and absolutely worth it. Get 8.
A rolling pin
A pizza roller/cutter
A blender would be nice, but not necessary
A food processor- essential, get a medium sized one
I love my waffle iron, but that’s of course up to you.
I also love my skillet/grill pan, but again up to you. Mine was I think $20 at Target.


An electric mixer- investing in either a kitchen-aid or other electric mixing device is something you will never come to regret if you plan on being in a kitchen even infrequently. I use mine at least once per meal and would absolutely die without it.

Cutting boards- I love them. I have one large wooden one that I use only for things that I can wipe away. I have a small wooden one that can fit in the sink for meats and things that need to be washed. And a medium one for anything in between. I also have 3 inexpensive flexible plastic ones that can be thrown in the dishwasher.

Knives- A good non-serrated chef’s knife is essential. Quality is everything here.
You also need a serrated bread knife, and depending on what kind of cooking you plan on doing, other knives may be necessary. Consulting an expert is a good idea in this situation.

Of course you also need dish soap, dishwashing detergent, sponges, scrapers, and anything else you see that will help you get your dishes clean.

Please let me know if I have forgotten anything!!

Next I will address some of the staple food items that should always be in your pantry. When your running low on these add them to your shopping lists, don’t wait until you take for granted that they are there and end up half way through a recipe without them!

Baking:
Flour (all purpose, and if you use it wheat)
Sugars (white, powdered, superfine if you use it, and brown)
Baking Powder
Baking Soda
Salt
PURE Vanilla extract
Canola Oil
Chocolate chips
Semi sweet baking chocolate
Nuts: macadamia, walnuts, pecans (KEEP IN FREEZER)
Shortening

Refrigerated Items
Eggs
Milk
Heavy cream
Butter (salted and nonsalted)
Plain yogurt
Cream cheese
Parsley
Basil
Garlic
Fresh Parmesan Cheese

Cooking
Canned Tomatoes: whole, crushed, paste, and diced
Dried pasta: whichever styles you like. I keep both long and short pasta on hand
Sundried tomatoes-canned
Canned Artichoke hearts
Vinegars: Red wine, White, Champagne, ect.
Good Olive Oil

Frozen Foods
Veggies
Fruit
Chicken breasts
Ground beef
Ice

Let me know if there is anything I forgot, I will add to this list occasionally as I remember or discover something new. If there is something you find you don’t use, don’t buy it. These are the things I find essential to have in my kitchen. If I am planning a big meal, I still head out to the store, but I usually only have to grab the main ingredients, like meats and produce. Also, this way, if I don’t want to go to the store, I have plenty to fix from what is frozen or in the cupboard. Also, anything that is not listed that you find yourself using often, keep it on hand! And let me know, so I can add it for others to remember.

Comfort Foods for a Winter Day

Chicken potpie and mocha macaroon torte abbriviated recipes at end of blog.




Here in Fort Collins, days like today, rainy and cold, serve as a sorrow farewell to the sweaty, swimsuit-clad, pina colada, fruit salad, and barbeque eating weather we enjoyed this summer while laying out on our lawns and playing Frisbee in The Oval. Yes, days like today are a reminder that all of our tanning, burger eating, and Poudre floating days are over. Today we can all fold up our sundresses and Volcom board shorts to be left in an abandoned closet corner until next May. In turn, we will pull out the sweaters, jackets, and North Face fleece that have been gathering dust for the last 5 months and accept that we have a long, cold, dreary winter ahead of us.
Don’t fret though, fellow Fort Collinites! Winter isn’t that bad! Yes we will all miss our flip-flops and Sunbrellas, but think of all the exciting things that winter brings! There are weekend ski/snowboard trips to Vail and Breck, Christmas presents, cuddling up with our sweethearts by the fire, cute scarves, hot chocolate, Thanksgiving dinner, finals (just kidding), using the seat heaters in our cars, not having to complain about how our rental houses don’t have air conditioning anymore, never having to kick off the covers in the middle of the night, wearing socks to bed... Actually when you think about it, winter might not be that bad; and the way I see it, there is no better way to celebrate than with food. When I think cloudy days and cold toes, nothing sounds better then some home-cooked comfort cuisine. In fact, if you ask me, the best part of winter is the cooking, and I intend to start the season off right, with some homemade chicken potpie. And why not add a tasty little dessert to send your houseguests off, or tuck them in, the right way. A Mocha Macaroon Torte (courtesy of that little Pillsbury doughboy character) is sure to do the trick.
Chicken Pot Pie traditionally entails the creation of a sauce, or filler, and a flaky crust. My recipe however, courtesy of Barefoot Contessa Ina Garten, has been modified a little to suit my own tastes, as well as those of my friends and family. This one has been a hit with everyone except my dad, who justified his hardly touched plate with an, “it tastes good Susan, but I just can’t say I like anything with this many vegetables”. However, if I was willing to judge my culinary skills on my father’s opinions I’d either be making salt and pepper only pork chops everyday, or have given up on cooking a long time ago. In truth, this recipe is a great way to get the kids in your family to eat at least one day’s worth of veggies without complaint. Another great thing about this one is that it saves excellently, and leftovers are literally as good for lunch on Thursday as they will be for dinner tonight (Monday). Another plus, this recipe uses up all the odd and ends left over from everything else you’ve made this summer, so it’s a good way to clean out your kitchen. Still I’ll start with a grocery list so that you can make sure you are ready to go when we start cooking this afternoon.
Most of the items on this list can be found at any store in Fort Collins. However I did have to stop by King Supers after my initial visit to Albertsons left me without pastry shells. Maybe they were just out.

Grocery List
1. 2 Whole Rotisserie Chickens
2. 1 (10oz) package frozen peas (you’ll use about 1 1/2 cups)
3. 1 (10oz) package frozen corn (you’ll use the same as the peas)
4. 5 cups chicken stock, maybe 6, depending on how thick you like it. (I use free range organic by Stover’s, but you are more than welcome to make your own.)
5. Kosher salt (should really already be in your kitchen *see my kitchen staples blog)
6. Freshly ground black pepper (ditto)
7. 2 chicken bullion cubes (these should be by the chicken stock, but if not just ask someone)
8. 1 1/2 sticks (12Tbs) salted butter (unsalted is fine, you’ll just have to season more later)
9. 3/4 cup all-purpose flour
10. 1/4 cup heavy cream (this could be omitted if you are super health conscious, but it’s hardly worth it calorie wise in the end, and taste wise, it does make a difference)
11. 1 bag baby carrots (you’ll use around 2 cups all chopped up)
12. 1 large russet potato
13. 2 medium yellow onions
14. A bushel of fresh Italian parsley (once again I use organic, but you can use whatever you find, even curly parsley if you like it better)
15. 2 packages Pepperidge Farms Pastry Shells (in the frozen dessert section by the pie crusts)
16. One 18oz tube of refrigerated chocolate chip cookie dough (Making your own would be fantastic, but almost not worth it with this recipe. However, if you are feeling ambitious, a list of ingredients and a recipe can be found in my chocolate chip cookie blog, but any recipe will do)
17. One 8oz package cream cheese (Feel free to try to 1/3 less fat version by Philadelphia)
18. Eggs (check the expiration date) you’ll only need one
19. Pure vanilla extract (PURE only, you’ll need 1Tsp)
20. One bag Ghirardelli (or another good brand) semi-sweet chocolate chips (you’ll use 1cup, plus about 1 cup for decorating the serving plates)
21. 1 bag chopped pecans (you’ll need 1/3 cup, plus some for decorating the serving plates)
22. One bag flaked coconut (only if you like it, you’ll need 1/2 cup)
23. Save about 1/4 cup of the coffee you brewed this morning, or buy some at Starbucks if you don’t have any.
24. Regular ol’ granulated sugar (you’ll need 1/2 cup)
25. Canola oil (you’ll only need about 2tsp for decorating the serving plate)

Now before we begin, check your kitchen for the folowing tools:
1. 9 or 10 inch springform pan (this is a pan with a latch on the side that releases the bottom from the sides)
2. Pie server (a triangular spatula)
3. 1 large spaghetti style pot or Dutch oven
4. One medium saucepan
5. One small saucepan
6. An electric mixer or kitchen aid type device
7. 2 Wooden spoons
8. A good chopping knife
9. A good cutting board
10. A cookie sheet
11. An oven
12. Plastic wrap
13. Aluminum foil

If you are missing any of these, check the grocery store where you are shopping’s cooking supply isle. Otherwise Wall Mart should have everything you need. However, if you are looking for high quality cookware that will last you a long time and yield the best results possible, head to The Cupboard, on N. College in Old Town.
Now, finally we can get started. The Mocha Macaroon Torte takes about four and a half hours from start to finish, so I’d recommend getting this going first. First things first, preheat your oven to 350 degrees. Start with your cookie dough and the springform pan. No need to grease it, just dump the dough in, break it up, and spread it evenly over the bottom of the pan. Once the oven is completely preheated, let the cookie bake for around 12 minutes. It should be a very light golden brown when it’s finished. While the cookie is baking, throw your softened cream cheese into the kitchen aid and beat it on medium high speed until it’s nice and fluffy. (P.S, softened means it has been out of the fridge for a while and is no longer hard. It does not mean microwaved, so don’t do it.) Once it’s there, add the egg and beat until smooth. While the mixer is on, add the coconut, 1/4 cup of the sugar (NOTICE, only 1/4, not the whole 1/2 cup), 2-4 tsp coffee, depending on how mocha-ish you want it, and the 1tsp vanilla, and continue to beat until well blended. Now stir in 1/3 cup of the chocolate chips. Remember to scrape the bowl a few times; making sure it’s all mixed together.
Once the cookie is out of the oven, let it cool for ten minutes before spreading the cream cheese mixture over it. Now lightly dust the mixture with the remaining sugar and sprinkle the other 2/3 cup chocolate chips and the 1/2 cup pecans over the top. Bake in the center of the oven for about 30 minutes. When the buzzer finally goes off, wiggle the cake a little, it should be set and the edges should be slightly golden. Mine took about 38 minutes, so put it back in if you must, but keep an eye on it.
When it’s done, let it cool for ten, run a knife along the edge, and gently pop off the sides of the pan. Let it cool on a wire rack for an hour, then transfer to the fridge to finish cooling until your ready to serve (at least 2 hours). If your in a crunch, let it cool in the fridge for 20 minutes, freezer for 20, then let it thaw out in the fridge for another 30. I wouldn’t recommend this, but it works if you’re out of time.
Once the torte is out of the oven, its time to begin prepping for our main event. Some people like to serve their potpies with mashed potatoes, salads, or other oddities, but I like to throw it all in for a one stop dish. I’d start the chopping about an hour and fifteen minutes prior to serving time, but you can do it up to 4 hours before cooking. Start with the carrots, rinse them off and chop a few at a time, I like little circles because it’s easy, but its up to you. You’ll need about two cups. Follow with the onions, my eyes were watering and stinging like crazy, so beware. Once again, two cups. Then the potato, which should be skinned. Everything should be chopped rustically, but small enough to cook quickly. For example, the potatoes should be about half the size of a dice, and everything else should be relatively the same size. Now tear off the leaves of about a half-cup’s worth of parsley and mince (chop as small as you can). Use two forks to shred the chicken to bite sized pieces. Cover everything with plastic wrap. I prefer to measure out all my ingredients before hand, so I have 2-3 tsp Kosher salt in a serving dish, fresh cracked pepper ready to go, 1 1/2 cups frozen peas and corn in a plastic bag waiting in my freezer, 1 1/2 sticks of butter ready to melt in my large pot, 3/4 cups flour on the table, 1/4 cup heavy cream measured and waiting in my fridge, 5 cups stock and 2 bullion cubes sitting on my counter.
Now with forty-five minutes until dinnertime, I’m ready to actually begin. I start by preheating the oven to 400 degrees and putting my stock and bullion in the medium saucepan over medium high heat. Once the pot is simmering I add the potatoes and carrots to cook. Then I put the large pot over medium low heat to melt the butter and then add the onions to sauté for around 10 minutes, or until they are translucent. At this point you should add the flour and stir constantly with a wooden spoon for two minutes. This acts as the thickening agent for the sauce, but by cooking it, you can remove the floury flavor and texture from the final sauce. This blend of flour and butter is referred to as a rue, and the longer you let it cook, the darker it gets. Ours should be a light yellow-brown color. Now add the hot chicken stock about a cup at a time, stirring ‘till smooth before adding the next cup. Once you have reached your desired thickness, save the remaining stock for later. Remember you can always add, but it’s a lot harder to take away. At about 20 minutes ‘till show time, throw the pastry shells into the oven. (Place one for every person you are serving on the cookie sheet and set the timer for 16 minutes). Simmer the potpie mix for one minute, the sauce will thicken, so add more stock now if you would like. Now add salt and pepper to taste, and stir in the heavy cream. Add the chicken, frozen peas and carrots, and parsley. Mix well.
Once the pastry shells are done, its time for plating. I set one shell in the middle of the plate, remove the top and spoon sauce until its overflowing, re-set the top and add a sprig of parsley. Of coarse this part is completely up to you. Set out at the table with a fork and knife and dig in! Oh, but don’t forget, if your companions are big eaters, to throw another pastry shell in the oven for them to cook while they eat, these are really best right after they pop out of the oven. These tasty little treats are best served with milk or hot cider, and they should have you feeling nice and winter cozy in no time.
At this point, your dinner guests are probably filled to the brim and feeling the kind of buzz only a stomach full of homemade goodness and a winter storm can bring you, but wait the show’s not over yet. Slip out during the end of dinner and throw a cup of chocolate chips into a small saucepan, add about 2 Tbs canola oil, and a couple Tbs coffee, melt over low, low, low heat (don’t burn chocolate, its terrible and you just have to start over). Once it’s all gooey, drizzle over a small dessert plate and top with a slice of your Mocha Macaroon Torte Masterpiece. Add a few chopped pecans to decorate the plate and serve with coffee with a dash of Kahlua. You and your guests will truly think they have died and gone to heaven. Re-attach the sides of the springform and cover the torte with foil. Put the remaining potpie mixture in sealed Tupperware and store both in the fridge.
Finish the night off with a winter movie and crank up the fire. Leave the dishes for tomorrow, because tonight is about embracing winter. So say goodbye to the memories of tubing at Horsetooth, hiking, camping, skinny-dipping, and slushies. They will soon fade away with your tan lines. Instead, you have a wonderful winter full of heavy coats and toasty suppers ahead. And I for one couldn’t be more excited. Bring on the Parkas!

Printable Recipes

Chicken Pot Pie
(Adapted from Barefoot Contessa, Ina Garten)
Prep time: 20/30 minutes
Start-Finish time: 1 hour 15 minutes
Yield: 12 servings

Ingredients:
2 Rotisserie Chickens
Kosher salt
Black pepper
1/2 cup Fresh Italian Parsley
5 to 6 cups chicken stock
2 bullion cubes
12 Tbs butter
2 cups chopped yellow onions (2 medium)
3/4 cup all purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots
1 1/2 cups frozen peas
1 1/2 cups frozen corn
1 russet potato, peeled and diced
12 frozen puff pastry shells

Recipe
Preheat the oven to 400 degrees.
In medium saucepan, heat chicken stock and bullion cubes over medium high heat. Once boiling, add potatoes and carrots to cook.
In a large pot or Dutch oven, melt the butter and sauté the onions over medium low heat for about 10 minutes, or until transparent. Add flour and cook over low heat, stirring continuously for 2 minutes. Add the hot stock one-cup at a time, stirring until smooth between additions. Simmer over low for 1 minute to thicken. Add heavy cream. Add salt and pepper to taste. Stir. Add chicken, frozen peas and corn, and parsley. Mix well.
Bake frozen pastry shells according to package instructions. Fill with potpie filling and serve.

Mocha Macaroon Torte
(Adapted from Pillsbury Baking Cookbook)
Prep time: 10 minutes
Start-Finish: 4 hours 30 minutes
Yield: 8-10 servings

Ingredients:
1 roll (18oz) refrigerated chocolate chip cookie dough
1 package (8oz) cream cheese, softened
1 egg
1/2 cup sugar
1/2 cup coconut (optional)
2-4 Tbs brewed coffee
1 tsp vanilla
1 cup semisweet chocolate chips
1/2 cup pecans
For the serving sauce
1 cup chocolate chips
2 Tbs canola oil
2-4 Tbs brewed coffee
Recipe
Preheat oven to 350 degrees.
Press cookie dough into bottom of ungreased 9 or 10 inch springform pan. Bake 12-14 minutes, or until light golden brown. Let cool for ten minutes.
In electric mixer, beat cream cheese on medium speed until light and fluffy. Beat in egg until smooth. Add 1/4 cup sugar, coconut, coffee, and vanilla, beat until blended. Stir in 1/3 cup chocolate chips. Gently spread mixture over cooled cookie crust. Top with remaining 1/4 cup sugar, 1/3 cup pecans, and remaining chocolate chips. Bake for 30-45 minutes, or until middle is set and sides are golden. Let cool on wire rack for ten minutes, release from springform, and let cool for 1 hour. Transfer to refrigerator and let cool for at least 2 hours before serving.
Serving sauce
Melt chocolate chips and oil over low heat in small saucepan. Add coffee and drizzle over serving plate or torte. Top with remaining pecans.

Coming Soon: Best Sushi in Fort Collins!

I will be visiting the best sushi restaurants around town and then reporting back to you on who won with what! Also a quick quide to using chopsticks, sushi knowledge, beginners- advanced sushi guide, and even a how-to on rolling your own sushi! Stay tuned!