Best Kitchenware / Gift Ideas

Since Christmas is coming up soon I figured that I would make a small list of products I just can't live without.

1. Flex-It Silicone Measuring Cup Set:

We received these as a wedding gift and I thought they were cool but wouldn't be that useful. I was wrong and I actually use these more than any other liquid measuring tools in my kitchen. They have replaced my Pyrex 2 cup measuring cup which I still use but not very often. There are a few reasons I love them so much. First, there are three sizes 1 cup, 2 cups, and 4 cups which are really nice if you need to measure different amounts at the same time, not to mention I have to do dishes less since I have three of them. Second, they are flexible which makes it really easy to pour liquid into tight spots. Third, they are made out of a flexible material so they don't break if you drop them. And lastly, they take up very little space for storage since they nest inside of each other.

Williams-Sonoma = $24.95

2. Ici Silicone Spatula:

This was also a wedding gift along with a few of the other Ici Silicone Tools. The spatula is my favorite though for a few reasons. It is really easy to clean, it doesn't flex, it is great on non-stick, and surprisingly is scoops up food really well despite its thickness. For example pancakes can be hard to get under and flip but this spatula makes it really easy. Also note, I have had it for almost four years and it still looks like new. I would have guessed that the rubber would wear away but it hasn't. It is also heat resistant up to 600 F.

Williams-Sonoma = $12.95

3. Wear Ever 1.5q Sauce Pan

I purchased this saucepan right before I went to college for the first time at a discount store like TJ Maxx just because it was cheap but ended up loving it. I make macaroni and cheese in it due to the lid. The lid has holes cut into it so that you can strain without having to pull out an actual strainer. One side of the lid has small holes and the other side has larger holes. It has also been useful for anything else that I need to strain after right after cooking. I really like it for making ganache or other sauces due to the size. The metal has also held up really well with no discoloring and is easy to clean. Overall it is a cheap saucepan and I really like how it performs. I'm not sure if they still make them but you can find them online.

Amazon = $19.99

4. Goldtouch Pans

So I think this is Arielle's new favorite. We make a lot of nachos and since Arielle does most of the dishes she wants to make sure that they are easy to clean. These pans have the "Goldtouch" which makes almost nothing stick to them. We have been using a cake pan to make our nachos in but I would like to try to make a cake in the two pans and see how well they work on their non-stick ability with cakes which are fragile.

Williams-Sonoma = $Prices vary depending on sets and individual items.

5. Honing Steel

I have always sharpened my knives with a knife sharpener that has a course and fine area to drag your knife through but the honing steel is a new favorite. I always sharpen my knives before I use them which is a really good habit to get into. I feel the honing steel makes the knife sharper than the drag through sharpener and is faster and easier. It takes some practice but after you get it down the knives become very sharp and it is noticeable. I purchased mine as a part of a knife set but you can buy it individually at Williams-Sonoma or other places. The brand shouldn't matter but I have only used this one by Zwilling J.A. Henckels.

Williams-Sonoma = $39.95

Funny story: I was sharpening a knife and showing Arielle how fast I was just like on TV but ended up slicing my hand open since I missed one of the strikes. I have seen really good chefs sharpen them towards their hands but I would recommend sharpening always from yourself so you don't end up like me. Also I don't do well with blood so it was good Arielle was there to bandage me up and finish dinner.

Ending Notes:

These are my favorites right now but I do love almost every item I have in my kitchen. As a cook I like to keep things simple and usually stay away from all of the kitchen appliances. I do use my appliances from time to time for larger jobs like making a coconut cake or large amounts of pizza. I had my pizza wheel break this week which doesn't make me happy but I will be out looking for a new one and will give a product review down the road.

Thanks for reading my blog and let me know if you have any questions or topics that you want answered.

 

Kickin' Steak Fajitas

       This recipe came about on accident. I went to the store for jalapenos so that I could make nachos but they didn’t have any. I remembered Bobby Flay talking about the different levels of heat in peppers and that Serrano peppers were a little hotter than jalapenos so I purchased some of them. A few days later when I was going to make nachos I decided fajitas sounded better and came up with this recipe. It is a little spicy but I feel most people will be able to handle it. To make it milder you could cut back on the Serrano peppers or use a more mild pepper such as a jalapeno. The Serrano peppers are what make this recipe so good though. Below is a scale on how hot a Serrano Pepper is compared to other peppers not to mention I think it is really interesting.

http://wanderingfoodie.com/2010/scoville-challenge-bhut-jolokia-ghost-pepper/#

 

Kickin’ Steak Fajitas

1 NY strip steak

2 Tb Chili Powder

1 Tb Paprika

2 T Olive oil

½ tsp Sriracha sauce

1 Onion

6 Serrano peppers

2 Cloves Garlic

 

Toppings:

Sour cream

Salsa

Shredded Cheese

Lettuce

 

Directions:

Preheat the oven to 350 degrees. Slice the onion in half and then slice each half into strips. Then slice the Serrano peppers and mince the garlic. Heat 1 tablespoon olive oil in the pan. While the oil is heating up trim the fat from the steak and cover the steak with the chili powder and paprika. Once the oil is hot add the Sriracha sauce and the steak. Sear the steak for two minutes on each side and then place the fry pan into the oven. Cook the steak for six minutes on each side in the oven.

Heat up another pan with the other 1 tablespoon of oil. Once the oil is hot add the onions and Serrano peppers and cook for about six minutes stirring frequently until they are soft. Then add the garlic for two more minutes. Once the steak is done remove from the oven and slice into thin slices. Add the steak and pour the juices from slicing into the vegetables and mix for about a minute or until the steak is cooked to your liking.

Add the steak mixture to warm flour tortillas. Fold the tortillas around the mixture and top with sour cream and salsa.

Lentil Chili

One of my favorite events in Pullman, WA (where I did my undergraduate studies) is The National Lentil Festival. The event occurs every August and has small street vendors, 5k run, live music, wine and beer tasting, and a whole lot more that occurs over a Friday and Saturday. My favorite part is the giant stainless steel pot of lentil chili because free chili is given to everyone that comes. I love it so much I usually have three bowls when I go. The recipe below is from their website with a few changes that I have made so that it is easier to make and is a much more manageable size. The reason I love this chili is because it has a clean taste unlike most chilies that are greasy. For vegans, or those that don’t consume milk, just leave out the Mexican chocolate. For more information on The National Lentil Festival or for the original recipe visit their website, www.LentilFest.com.

 

My wife Arielle with Taste T. Lentil. The large pot of chili can be seen in the background.

 

World’s Largest Bowl of Lentil Chili

 

1 ⅓ Cups    Lentils

6 ½ Cups   Water

½               Onion

2 Stick       Celery

2                Large carrots

8 oz           Tomato puree

½ Cup       Salsa

1 Tb          Chili powder

1 ½ tsp      Cumin

1 ½ tsp      Granulated garlic (or 2 cloves fresh garlic)

1 Tb          Granulated sugar

¾ Tb         Salt

¾ tsp         Crush red chili pepper flakes

¼ tsp         Cinnamon
1 oz           Mexican chocolate

1                Bell pepper

1 ½ tsp      Chopped cilantro

 

Cornstarch Slurry:

1/3 cup Water and 1/8 Cup Cornstarch (combine into a slurry)

 

 

1.      Mix all ingredients, except cilantro and cornstarch slurry, in a large pot. Bring the chili to a boil and cook for about an hour. Make sure to stir every ten minutes to prevent the chili from burning.

2.      Once the lentils are tender add the cornstarch slurry and stir the chili well.

3.      Before serving stir in the cilantro.

Welcome to the College of Food

Welcome to the College of Food blog. A blog that has been created so that I can share what I know and love about food as well as a place for others to share their food knowledge with me and the other followers. This blog will include articles about food and food related topics, recipes, food and product reviews, and anything else that is related to food. I have found recipe websites boring since I already have many cookbooks with recipes that I have never tried but have always wanted to try. As stated above this blog will have a variety of articles that I hope you all find interesting. I want this to be a community where everyone can share their opinions and knowledge. If anyone is interested in a topic just post a request and we will do our best to educate everyone on that topic.

As an introduction I am Dimitri and have been cooking and baking for as long as I can remember thanks to my stay at home mom. I love a large variety of food but my favorite cuisine is Italian. My time to cook and bake has disappeared since I started graduate school but am trying to make more time for some of my passions besides finance and business.