Part I: THE PROBLEM
Part II: YOUR RECLAIM THE KITCHEN KIT
Ready to reclaim your kitchen?Simply scroll down for the tools, techniques, tips, recipes, and inspiration you need.Happy Reclaiming!
Part II: Learn these simple TECHNIQUES
Part II: Stock these essential INGREDIENTSprint
In the REFRIGERATOR
- Dairy
- Salted butter
- Unsalted butter
- Parmesan cheese
- Milk
- Eggs
- Large cage-free eggs
- Produce
- Carrots
- Celery
- Lemons
- Herbs
- Parsley
- Thyme
- Rosemary
- Condiments
- Whole-grain mustard
- Hot sauce
- Soy sauce
In the PANTRY
- Sugars & Sweeteners
- Granulated sugar
- Brown sugar
- Honey
- Leaveners/Thickeners
- Baking soda
- Baking powder
- Corn starch
- Oils
- Vegetable oil
- Olive oil
- Pan/cooking spray
- Flour
- Unbleached all-purpose flour
- Rice
- Long-grain rice
- Brown rice
- White rice
- Wild rice
- Jasmine rice
- Produce
- Red potatoes
- Idaho potatoes
- Red onions
- Yellow onions
- Garlic bulbs
- Stock
- Chicken stock
- Beef stock
- Vegetable stock
- Canned Goods
- Canned tomatoes
- Tomato paste
- Canned beans
- Vinegar & Wine
- White vinegar
- Apple cider vinegar
- Red wine vinegar
- Balsamic vinegar
- Red wine
- White wine
- Canned Goods
- Canned tomatoes
- Tomato paste
- Canned beans
- Vinegar & Wine
- White vinegar
- Apple cider vinegar
- Red wine vinegar
- Balsamic vinegar
- Red wine
- White wine
In the SPICE RACK
- Spices & Seasonings
- Nutmeg
- Allspice
- Cinnamon
- Oregano
- Basil
- Onion powder
- Garlic powder
- Chili powder
- Red pepper flakes
- Bay leaves
- Black peppercorns
- Salts
- Kosher salt
- Fine sea salt
Part II: Have these basic TOOLSprint
MEASURE
- Measuring cupschoose metal over plastic
- Measuring spoonsmultiple sets are handy when using both wet and dry ingredients
- Liquid measuring cup
- Digital Thermapeninstantaneous result, more accurate
- Digital scale
CUT
- Four good, sharp kniveschef’s knife, boning/filet knife, paring knife, serrated bread knife
- Kitchen shearsendlessly useful for cutting up chicken, clipping herbs, etc.
ZEST/SHRED/PEEL
- Box grateruseful for everything from cheese to coleslaw
- Rasp (microplane) graterfor zesting, grating garlic or nutmeg, etc.
- Vegetable peeler
BAKE
- Sheet pan“half sheet” size; use also for broiling, roasting vegetables or, with a rack, meat
- Glass baking dish
COOK
- Cast-iron pan
- Small nonstick skilleta must for eggs
- Small ovenproof skillet
- Large sauté pan
- Dutch oven
- Saucepana small pot to boil in
- Stockpotthe big pot you need for pasta as well as stocks and stews
STIR/SERVE/PICKUP
- Whiskconsider having multiple in different sizes and designs
- Rubber scraper/spatulachoose heat-proof material, inexpensive and versatile, have several
- Wooden spoonhelps avoid scratching enamel and nonstick cookware
- Slotted spoonstir with less splashing than a solid spoon
- Ladlehandy for serving and for adding ingredients from one vessel to another
- Tongssolid metal if you can only have one type: good to have multiples, including rubber-tipped
- Solid spatulametal or, for nonstick cookware, heat-proof plastic
MISCELLANEOUS
- Pepper grinderfresh-ground pepper is one of the easiest ways to make meals better
- Mixing bowlshave several; you’ll use them a lot
- Colander
- Fine mesh strainer
- Cutting boardswood or plastic, never glass
- Hot padseasier to handle than oven mitts
- Kitchen towelschoose soft cotton and have plenty
- Can opener
- Cooling rackcan also be used to elevate meat during roasting
- Parchment paperbuy flat sheets; line roasting and baking pans, use as a counter protector, even roll into a funnel
Part II: Make these easy MEALS
ROASTED CHICKEN
Classic, simple, and spectacular. Even novice chefs can deliver delicious results with these recommended herbs and your Wolf convection roast setting.
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SHRIMP SCAMPI
The fast and the flavorful. This seafood staple can be ready in minutes, and it’s best served with plenty of bread so you can soak up the sauce.
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APPLE TARTE TATIN
A delicious choice for holidays, birthdays, or Tuesdays. This baked dessert uses only a few ingredients but garners lots of compliments.
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CLASSIC VINAIGRETTE
Make several variations of this classic, light recipe with items you probably already have in your pantry.
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PAN-ROASTED STEAK WITH GORGONZOLA-SHALLOT BUTTER
As straightforward as it is succulent, use two cooking methods to achieve one tantalizing result.
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NAPA CABBAGE SALAD
Serve this simple yet versatile recipe as a salad, or choose the chicken sandwich variation. Either way tastes like the right decision.
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GRILLED VEGETABLE STACK
Get a mountain of flavor from this simple grilled side dish you can cook in the great outdoors.
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FISH EN PAPILLOTE
Easier to make than it looks, cooking “fish in a pouch” prevents overcooking and helps to hold in extra flavor.
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CHERRY AND BLUEBERRY COBBLER
Cobble together one delicious dessert with just two cooking modes and a few generous dashes and dollops of ingredients you probably already have on hand.
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GRILLED PEACHES
With just peaches, a little olive oil, and a lot of heat, this side or dessert dish is delicious any way you slice it.
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MASTER STIR-FRY
Chop, slice, and dice your way to a tasty, protein-rich meal that puts your knife skills to use and takes your taste buds on a trip to the other side of the world.
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GORGONZOLA STUFFED POTATOES
This self-contained side item takes less than an hour and just might become the highlight of the meal.
View recipePart II: Follow these inspiring EXAMPLES
