Because so many of you ask, I decided to include links to some of my favorite products. This week, I’m focusing on the kitchen. The foxy kitchen, because cooking is fucking sexy, includes a list of things I covet in my kitchen, the pulse of my home, from essential gadgets that make your food look fancier than it really is, to simple solutions and "cheat" items that make you seem like a real gourmet. Each week (okay, more like every two weeks considering the twins) I’ll update with a new category of must-have essentials. This week it’s cooking stuff. Don’t you just love stuff?! Do you have any "can’t live without.. well maybe I could, but it wouldn’t be as fun" stuff? Here are mine. Oooh, and my new fav is the cookbook titled, Chef Interrupted
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I love the site! It's really cool how you commented on all the items.
My first comment, and it is about a pan, how bizarre. I have that all clad pan and love it. I went to a cooking demo at Fresh Market recently and they made an amazing steak in it. I am totally a grill person but it was pretty darn good.
Good luck with the babies!! I have one (ok, she is 5 now) and she is beyond amazing, but there are many, many times that a friend of mine and I will say… wow, they never warned us about this part!.
Must have? Can't live without? Take out menus!
le cruset dutch oven (in flame) and my le cruset small frying pan and medium omlette pan, braun immersion blender, cheap ol' procter silex electric kettle (so so so convienent and quick), and our beloved ISI soda siphon-super fun to use, soda water is always sparkling, and stylish design. i make my own ginger and vanilla syrups and combine them with soda to make delicious pop or great mixers with whiskey or rum.
I LOVE LOVE LOVE my 5 quart Kitchen aid mixer in Caviar. It sparkles and is the highlight of nearly everything I make and bake in my kitchen. It has also paid for itself through all of the cakes Ive been making lately. Im addicted to williams sonoma kitchen utensils, also pampered chef. My mom got me a neat tool to slide under a cake, pick it up, and set it perfectly on top of another, or to move something to a platter. Its fabulous.
Interesting post, by the way. I love everything in my kitchen, its my favorite space.
DAMN! Now I want a Sprinkles cupcake store near me. Where have you tried them, Stephanie?
I am in San Diego, which isn't even on the "coming soon" list.
Would you mind sharing that recipe for the slow-roasted salmon with chive oil and rosemary apple puree? It sounds absoluetly wonderful! I need a new recipe for salmon, my favorite with dill cucumber sauce is getting worn out!
stehpnie – love the list! (obviously)
laurie – if you're in san diego, you can make a short drive to newport beach, where they just opened. ALSO – you can always order their cupcakes mixes and make them at home (but i've never tried them).
I cannot live without my color-coded flexible cutting boards from Sur La Table, Wusthof knives, and All-Clad LTD pots and pans. I also love measuring cups (especially the cute ones from Nigella that look like tea cups) and prep bowls. Every time I buy more my fiance says, "Don't you already have 5 or 6 sets of measuring cups??" Latte bowls from Anthropologie. And the microplane is an essential in giving a little extra zing to the presentation of many dishes.
For Rachel: My favorite salmon recipe — from an old Martha Stewart magazine. It's pretty easy and it's a little meal in a pouch when it comes out of the oven.
Salmon, Spinach, and Potatoes Baked in Parchment
Serves 2
1 tablespoon unsalted butter, softened
1 tablespoon salt-packed capers, rinsed well and coarsely chopped
1 tablespoon coarsely chopped fresh flat-leaf parsley
1 garlic clove, finely chopped
1 large russet potato (about 1 pound), cut into 1/8-inch-thick slices
Coarse salt and freshly ground pepper
2 shallots, thinly sliced
3 ounces baby spinach (about 1 cup)
2 salmon fillets (6 ounces and 1 1/2 inches thick each), skinned
1 lemon, thinly sliced
1. Preheat oven to 400°. Place a rimmed baking sheet in oven to heat. Cut two sheets of parchment, each measuring 12 by 17 inches. Fold each in half crosswise; then open, and lay flat.
2. Stir together butter, capers, parsley, and garlic in a small bowl; set aside.
3. Divide potato slices between parchment rectangles, layering them in stacks to form a bed (slightly larger than the salmon fillet) to one side of crease. Season with salt and pepper.
4. Top each bed of potatoes with one quarter of the shallots followed by half the spinach. Place salmon fillets on top of spinach. Divide remaining shallots evenly between packets. Top each salmon fillet with 2 lemon slices (reserve remaining slices for garnish). Dot with caper butter; season with salt and pepper.
5. Fold parchment paper over ingredients, at the crease. Starting with one end of the paper and keeping edges together, make small overlapping pleats the length of the paper, creasing tightly as you go and shaping the edge into an arc. The packet should resemble a half-moon.
6. Carefully transfer packets to preheated baking sheet. Bake until packets have puffed, 15 to 18 minutes. Transfer packets to plates. Serve immediately, opening packets at the table. Garnish with remaining lemon slices.
Oooh, great post. I'm moving soon, and this is great for all the stuff I *need* for my new space. Any chance you can do bedding next? :)
The sprinkles cupcakes was just cruel Stephanie! ;-) We have two locations near us. One in Scottsdale and one in Phoenix. Although I want one NOW, I just don't have the heart to send my husband out into the night, in search of one. (It is on my list to try, and very soon)
Thanks!
3T
I want that adjust-a-cup in a way that is not healthy.
LOL I already have all of that stuff. I also love my pasta machine and my breadmaker. I love my Kitchenaide but I think as soon as I have a larger kitchen I buy one of the larger ones or just really go for it and get a Viking?
Any advice on pans? I'm lusting after copper but not sure the expese is worth it? Might just buy a nice set of Viking Stainless? Serious cook….yes I am.
I just got a Williams Sonoma apron! I'm ready to cook now!
I love O&Co., but I was a bit skeptical about their basil infused olive oil. I thought it would taste artificial. Then I sampled it. It's the bomb, and is now a staple in my cupboard. Great for fresh sourdough or ciabatta dipping, drizzled over pasta, or over caprese salad if fresh basil isn't available…it's intoxicating. If you haven't already, try their balsamic vinegar sometime. It's thick like syrup, and is not only a luxurious choice for summertime salads (great with goat cheese, sliced almonds, strawberries, and baby greens), but it's also a wonderful finish for grilled asparagus. And for a truly decadent experience, try it on vanilla ice cream.
As for the saute pan, I don't know what I'd do without mine.
STEPHANIE!
You can't just tease us about that "earthly divine" salmon recipe and than leave us hanging, mouths watering.
Who will cheer with me? WE WANT RECIPE – WE WANT RECIPE
Aaaargh. I had totally forgotten about Anthropologie since I moved from Boston to NC. That darn apron got me back on their website and spending! Some lovely ideas though.
Love this, THANKS.
I bought the Aquis hair towel based on your recommendation and have ended up purchasing them for everyone I know as well.
You rock momma. :)
So not fair, salmon lovers need that recipe!!!
I noticed you have wasabi powder on there and I think you'd like these: http://www.thepeanutshop.com/vcart/itemblock/?itemblock=13 Wasabi coated peanuts. It's kind of a random pairing, but it really works, and you seem to like kind of eccentric things like that. Take care. :)
The recipe is posted above. She put it as a response to someone named Courtney after she asked.
OK, I don't see how you manage to even make it into the kitchen with the beans still being so little and needy. Hell, I have three kids, 9, 7 and 5 and I still haven't gotten into the kitchen to cook.
Plus, how do you have the time to post all these fun and funky products!?!?
I so agree about vinegars–they are under appreciated. How about beauty products?
are you getting paid for this?
you are a fake and a phony. sad that you dedicate more time to being a pretentious snob than being a good mom. you are not maternal AT ALL. you are a lazy selfish pig. i wonder what you will call the next was-been book when phil leaves you worthless ass. $75 for cookies? how about giving of yourself for free? except we both know you will never do it because you can't see beyond your own needs.pathetic
Gag, how the fuck would you know how I devote my time? Lazy selfish pig? You've got the lazy part down. I am lazy, lazy enough to post comments, post to a blog, write a book, and to care for twins. You're so right. Lazy. Oh, and the tv show writing, too, way lazy. You're a genius rock-star. Indeed. Go scratch. And for what it's worth, no, ass-munch, I don’t get paid for this. I wrote it because I found some cool stuff, and I thought I’d share it. I hate people like you, who wax-anonymous and feel brave behind your cloak of anonymity. I wish you a lifetime of short pants and camel toe. Douche.
Thanks Courtney for the delicious sounding recipe. I will definitely give it a try! I'm am still holding out for Stephanie's recipe as well. :)
I did not get too excited about your latest entry Stephanie as I do not live in USA and it was not particularly relevant to me….then read your comment to gag and I can not stop laughing. Great comeback! Love reading your blog! Fran
Gag- seriously? who's more pathetic: the person trying to share what they love with others (who've likely requested and/or appreciate it) or someone who takes the time to post snarky bullshit on said person's blog to ruffle a few feathers?
Stephanie- I, for one, like the list(s). The sharing of information and useful products is awesome. It's nice to see that someone else adores the adjust-a-cup and thinks that cooking is fucking sexy.
Courtney – my apologies; I read too quickly and gave SK the credit for your receipe.
I have total spice rack envy.
Stephanie–loved your comment to "gag".
Christinaohio–copper pans are a bitch to take care of. I have several sets of Calphalon and I swear by them. Easy to clean, tough as nails, heavy but not too heavy to pick up. My favorite single pan is the commercial 12 inch everyday pan. I use it for EVERYTHING!
It retails for $168 (yes, for one pan) but Amazon has it for $30:
I disagree completely about copper pans being hard to maintain. I have about 10 very high end copper pans that were given to me by a fellow foodie family member as a wedding present. I treat them like my other pans (which are a mix and match of Le Creuset, cast iron, All Clad, and the odd crepe pan)… handwash. That's it. I have copper polish but have yet to use it. Copper is amazing–in terms of even heat distribution.
Not a fan of Caphalon as I found that the quality deteoriated too quickly.
That being said, they are expensive. You cannot go wrong with All-Clad. I love mine. Stephanie has linked to an excellent saute pan.
I hate cooking but my husband would love most of this stuff.
I haven't read your book but I am going to Amazon to get it. What I don't understand is why people post nasty comments.
A bad review of your book said it was all about YOU…duh! I don't want to read about me, I know what I do daily. I want to read about somebody else! That is why we pick a book up in the first place.
Just remember this…people put you down because they crave to feel superior.
Live, love and laugh (alot!)
p.s. sometimes I secretly glare at my kids and blame them for ruining the Superstar life I was entitled to…it passes – LOL!
Great list Steph! I'm a kitchen gadget junkie. So much that I actually have run out of room in the kitchen and have to store some of my bakeware under the guestroom bed! All Clad rocks, and I also believe that buying a full cookware set is a waste of money. How often does one need a stainless steel asparagus steamer?
Love that apron too; it's totally naughty kitchen fashion! I imagine wearing that with nothing else on except some strappy high-heel shoes. Hubby would have a heart attack!
I feel it is just fine to respond to this seeming shallow posting, as did gag, and not feel like hiding behind 'anonymity'. I post constantly at lots of sites and I use verbs or other words instad of my god-given name just to do it, because I feel like it, not because I'm hiding.
I love your posts Stephanie, but sometimes I do wonder where you get the time for all this. You have just been through so much having preemie twins and in a new house, new husband, new state, etc. and also doing all the other writing-related things, that posting some of these things do seem rather odd. Anyone reading your posts and seeing what you do sit down to actually blog can then somewhat generalize what you do with your free time. So gag is not soooo far off.
That said, I love your general posts. Also, why is everyone taking my expression of 'go scratch'… I came up with that in like 2003!!!? So infuriating.
re: your mean commenter, there's no need to dignify that by responding.
however, there's an old psychological truism: when someone says something about us and we get angry – that means we believe it. if it didn't resonate with you, you wouldn't need to get so defensive about it.
that being said, i'm a lazy bum too. i should be folding laundry now (instead of being an armchair therapist).
Michele, I totally agree. Despite how negative some commenters can be, its better than the voracious fan club that applauds relentlessly. SK, love the blog but I would forget about being so defensive when the few nay sayers have the guts to rear their heads.
I will never be sexy through cooking but can def agree that I love a man who cooks. ; )
I am not sure how and to what extent Stehpanie spends her time is of any one's concern. You have no idea what really goes on beyond the few sentences she posts here. And difference does it make – did she not do something for you personally as a result of her writing this post? Or is it to imply she is not an attentive mother? That is harsh. Especially for someone who wanted these babies so very badly and is dedicated, passionate and loving in the other aspects of her life she demonstrates here.
You have no idea when or how long it took to draft this. It couldve been written 4 months ago and since she is busy now all she did was hit post in an effort to stay loyal to her blog and fans. You just don't know. And really why do you care?
Thanks for sharing the fun cooking items. Some things I've never seen before. Makes cooking all the more "foxy". :) Just started dating a guy who likes to cook and seems to know more than me about it all. Maybe I will use some of these fun gadgets to woo him. ;)
Thanks for the tip on Adagio Teas. Fabulous. Much more reasonable then where I have been purchasing my loose tea. Robbery I tell you. Robbery.
And since I watched Coppola's Maria Antoinette I've been wanting to give someone one of those impressive flowering teas. Now I can without breaking the bank for a dried flower.
Those little sliding measuring spoons are amazing, I live with a chef and I found those last wednesday when he was cooking for my roommates huge Dirty Thirty Birthday party and I spent a large part of the night in a drunken state marveling at how ingenius they are
I know Im not alone in that I fucking love when SK lays down the smack on the jackasses on here.
LOVE.IT.
She doesnt always respond to them but when she does it's thoroughly entertaining and almost always funny.
Keep doing your thing, SK.
Who do you think you are? Martha Stewart? I usually like to read your posts, but I found this one, as Simon Cowell would say, way too "indulgent."