-
Global G-5 Classic 7″ Vegetable Knife
Vicki gave it to me over 20 years ago and I’ve loved it ever since. It’s better than a chef’s knife for scooping up the veggies you’ve chopped. it fits my hand well and can easily be sharpened to a razor’s edge.
-
Global 8″ Chef’s Knife
Great knife. Light, well balanced, nimble, easy to sharpen, and really sharp from the factory. This knife fits my hand really well. I’ve been using it for over 20 years, and remain very happy. It’s available at Amazon, Williams-Sonoma, Sur la Table, and a gazillion places on line. It typically runs $100+, but it’s well…
-
Curried Rice
This recipe is from the Spice House’s website and uses their Sweet Curry, which Vicki & I love.
-
Baked Polenta with Greens
This is a Mark Bittman recipe from his discontinued iPhone app, “How to Cook Everything”. I would pay again to have the app back, but it’s gone.
-
Roasted Potatoes
There are many variations on this recipe. You can add garlic, rosemary, cumin, paprika, onions, shallots, almost anything you like in whatever combination catches your fancy. It’s very good in the basic form and you can customize it depending on your mood.
-
Staub 4 Quart Cocotte
These go on sale for a great price each winter at Sur La Table. Vicki gave me this one a few years ago and we use it all the time. 4 quarts is a good size for two people, even if we’re entertaining. It makes enough for six people (although that fills it right up).…
-
Roasted Green Beans
We’ve discovered that all vegetables are great when roasted. The recipe is always the same – coat the veggies with olive oil, then salt and pepper them generously. Cook until done (to taste). You can taste them before they’re quite done to see if they’re done enough for you. Cooking time isn’t critical since vegetables…
-
Spyderco Triangle Sharpmaker
My son gave me this for Father’s Day a few years ago, and it has revolutionized my knives. I don’t have good sharpening skills, but with this you don’t need them. A purist might scoff, but I don’t care. My knives are razor sharp (shaved my arm) and slicing is a pleasure. Here’s a link.
-
Lodge 12″ Cast Iron Skillet
This is a mainstay of our kitchen. Really heavy, but absolutely dependable for even heat and great cooking. We use it every week with the matching lid. The skillet is the L10SK3, and the lid is the L10SC3. Be aware that the lid costs about as much as the skillet.
-
Slow Cooked Salmon
This is delicious and easy. Prep is almost nothing, then you can go do something else while the salmon cooks. We make enough for two nights so we don’t have to cook the next night. It goes great with Cumin Rice and Roasted Green Beans.
Food for family & friends