Cast Iron Skillets

Just a few words about cast irons skillets. You need one. I consider it an essential piece of kitchen equipment, so much so, I have given away several of my seasoned skillets to friends and family who for some crazy reason did not have one. I like the Lodge brand. A good cast iron skillet will last several generations. I have skillets from my mother and my husband's grandmother. Seasoning your skillet is easy. Coat the skillet with cooking oil and bake at 350 degrees. Wipe out and it is ready for use. You may need to do this several times during the first year to create a nice non-stick surface. Wash skillet using hot water and sponge or stiff brush. Do not put in dishwasher!

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Emulsion Blender

Making creamy soups is so much easier with an emulsion blender. One pot and done! Also known as a stick blender or hand blender. Because it is compact and cleans easily it is perfect for small mixing projects like French toast custard or whipping cream. This particular model is inexpensive and comes with a couple of useful attachment. It costs about $60. Cuisinart Smart Stick CSB77

Guacamole

This is my simple guacamole recipe that I made with my awesome "culinary" students, aka my good friends Sara and Liz. Ingredients: 3-4 Ripe Avocados (depends on the size) 1/2 - 3/4 cup fresh salsa 1/4 Cup cilantro Juice of 1 small lime Salt to taste Pit and peel avocados. (If you whack the pit with the knife and twist, the pit comes out easily) Rough chop avocados and place in a bowl. Add lime, cilantro and fresh salsa (see previous post). Using a couple of forks mash ingredients to desired consistency. Add salt to taste.

Zester

This is another must have tool. I like the Oxo products because they are reliable and readily available in most markets. You might be able to use a grater in a pinch, but there is nothing like a zester for making the lovely long strands of citrus.

Tracy Lee : Food, Style and General Musings

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