How to: Equip A Kitchen (Basics)

      I love lists, I constantly carry around a legal pad to keep lists going. Lists for what I need to buy, lists for what I need to do, lists for what I need to think about even doing, the list goes on. I realized the other day there is not a good list out there for what you need to start your first kitchen, at least not on a budget. Sure if you have a hundred dollars to spend on knives alone then epicurious has a great list. Otherwise, nope. So I've decided to try to make my own.

     It takes all types to make this world, and sometimes you can simply divide it into Marthas and Sandras. As in Martha Stewart and Sandra Lee. One makes everything from the scratch, the other knows how to make it look that way. No matter what your preference, there is room for every type here. Don't think you have to spend a fortune either, a good place to look for some of this stuff are places like TJ Maxx, or Marshalls. This way you can get good quality stuff without paying full price! Check thrift stores for vintages glasses and plates, just make sure to run them through the dishwasher once or twice!

Let's start with the basics:

Sandra Basics

Baking Pan (9 x 9)

Blender (drinks don't mix themselves!)

Bottle opener

Can opener

Cookie Pan

Cutting Boards

-at least 2, so you don't cross contaminant

- I like the plastic kind that have a picture of fish, vegtable, cow and chicken so you never mix them up

Dish set

• 20 piece set
  
• 4 large plates, 4 bowls, 4 small plates
  

Dish towels

    -2 so you have one when the other's dirty

Glasses/Mugs

• 8 so you don't have to wash them everyday
  

Knives (at least 3 plus 4 steak knives)

Measuring Cups

Measuring Spoons

Microwave

Mixing bowls

• A set of three (S, M, and L) that nest are perfect
  

Oven Mitts

• 2 so you can grab the sides of a baking pan
  

Pots w/lids

• 10 qt. stock pot
  
• 8 qt. stock pot
  
• 5 qt. stock pot
  
• 2 qt. sauce pan
  
• 1 qt. sauce pan
  

 
Silverware set

• ( 8 forks, 4 knives, 4 spoons)
  
• They don't have to match, A la Anthro
  

Spatula

Slotted spoon

Steamer/Cauldron

Vegetable peeler


 
Martha Additions

Apron

Baking Pans

• Casserole dish
  
• Glass baking pan
  
• Round ones for cakes
  

Butter Dish

Cake Plate

Cheese grater

Coffee Maker

Dish drying rack

Funnel

Hand mixer

Ladle

Kitchen timer

Knives (different kinds)

Meat pounder

Muffin Tin

Nesting Bowls

Pitcher

Place mats/ table cloth

Rice Steamers

Rolling Pin

Salt and Pepper Shaker

Serving Platters/Trays

Table Cloth

Tea Pot/ Kettle

Toaster Oven

Tongs

Trivet

Wooden spoons


 
    Did I miss anything? What do you find yourself using most in the kitchen? Later this week, I will post about kitchen essentials for your pantry! Be sure to check back!


P.S. To see what to put in your spice rack, look here! And finally, to prepare your pantry, look here!

Sandra Lee-ing a Martha Stewart: Boozy Bartlett Pear Pie

     I love Martha Stewart, she is amazing at everything she tries from modeling to stockbroking, and the woman is a GOD at baking. Yet I wish her stuff came with rating levels, like this is for a beginner crafter to this is for expert bakers only with 10 hours to spare and several special baking utensils. Sadly, I don't have 10 hours to roll out dough and then refrigerate it overnight, then cut into small pieces and then roll it all together and start again. Take this pie for instance, looks amazing. The hearts cut out and pressed in circles to form a top crust. Fresh Bartlett pear peeled, cored and cut into small slices (3 lbs. of them). Frankly, I don't have the patience for such a thing or the time for that. Thus this is my "Sandra Lee-ing A Martha Stewart" for Pear-Raspberry Pie.

My improvements:

-add brandy (Sandra Lee would)

-readymade pie crust (I don't have to time to make it)

- canned pears and frozen raspberries

-change the hearts (cut 48 individual hearts, and place them in circles around the pie crust, WAY ABOVE my pay let alone skill level)

So here is my nouvelle recipe

• 2 readymade pie crusts
  
• ½ cup sugar
  
• 3 tablespoons cornstarch
  
• ¼ teaspoon salt
  
• ¼ teaspoon cinnamon
  
• 2 cans of pears (slices or cut them yourself)

 

• 1 ½ cups raspberries ( I used frozen)
  
• 2 tablespoons lemon juice
  
• 1/3 cup brandy
  
• 2 tablespoons brown sugar
  
• 2 tablespoons unsalted butter cut into pieces
  
• 1 egg yolk
  
  
  Directions:
  

1. Trim one pie dough to fit a 9-inch pie dish and trim edges. Preheat oven to 400 degrees.
   
2. In a sauce pan, combine the sugar, cornstarch, cinnamon, salt, and raspberries over low to medium heat till it turns a bit gelatin. In another sauce pan, combine 2 cans of drained pears, brandy and brown sugar over medium heat. Combine the two sauce pans once pears have soaked up the brandy and sugar plus the raspberries are more gelatinous.
   
3. While the filling cools, roll out the second pie crust on a lightly floured surface and use heart cookie cutters to cut large and small hearts. Use scraps to roll out more dough to cut.
   
4.  Once slightly cooled, pour filling into pie pan, then using alternative directions to press the large hearts into the outer rim of the crust. Once full circle is formed, place the small hearts all facing the same direction on the edges.
   
5. Lightly brush egg yolk over crust and then use sugar to sprinkle over the crust afterwards.
   
6. Bake at 400 degrees for roughly 30 minutes.