Things You Need In The Kitchen

As a financial advisor, I often hear people lament that they spend more and more on food. I see that many people eat out far too often because they don't have the time to shop and cook. And when I visit people's homes, I see that pantries, refrigerators and freezers are filled with prepackaged, pre-prepared meals. It's makes my mouth cry.

I want to help. I've made a list of everything I use regularly and provide a bit of extra advice. Generic or store brand is fine for almost everything. I'm also including our costs as best I can (living in the Denver suburbs). I hope this helps. There are no excuses not to enjoy yourself, at least occasionally in the kitchen and save some money in the process.

Staples.
All Purpose Flour, Bread Flour, White Sugar, Brown Sugar, White Rice (California Short grain "Sushi-style"), Honey, Kidney Beans, Black Beans, Bacon, reserved Bacon Grease, Peanut Butter, Canned Whole Tomatoes, White Vinegar, Cider Vinegar, Olive Oil, Soy Sauce, Worcestershire Sauce, Brown Mustard, Yellow Mustard, Ketchup (or Catsup), Dry Vermouth, Yellow Corn Meal, Cheddar Cheese, Large Eggs (preferably farm fresh), Kosher Salt, Table Salt, Black Pepper Corns, Whole Bean Coffee, Skim Milk, Unsalted Butter, Heavy Cream, Canola (or Vegetable) Oil, Yeast, Vegetable Shortening, Lard, Red and Green Tabasco Sauce, Baking Powder, Baking Soda, Oatmeal (Quick Oats), Cooking Spray, Popcorn, Mushrooms, Broccoli, Carrots, Celery, Onions, Garlic, Orange Juice, Oranges, Lemons, Limes, Bananas, Potatoes, Roma Tomatoes, Hamburger (we use venison because I hunt and kill it and we process the meat ourselves), Boneless Skinless Chicken Breasts, Bacon, Pork Shoulder Roast, Spices (whole when possible, ground if you're using a ton of it or you have very small quantities), Herbs (fresh when possible, dried over the winter if you have to) Cost: $201.69 initially for shopping the way we do (and buying hamburger); $125/month to maintain it.

Tools.

8-inch Chef's Knife (Victorinox), Chef's Kitchen Cleaver (Joyce Chen), Serrated Knife, Paring Knife, Steel, Silicone Cutting Mats (Color-coded for various food preps), Wood Cutting Board (Don't spend money on this. Talk to a local high school shop teacher or student. You can get it for free and appreciate it more.) Mixing Bowls (I use glass, metal and plastic for various things), Stand Mixer (heavy duty), Blender, Food Processor, 2 10-inch Frying Pans (well seasoned), Wok (very well seasoned), Pressure Cooker, 12-quart Pot, 6-quart Pot, Wire Whisk, Wooden Spoon, Silicone Spatulas, Cast Iron Dutch Oven, Electric Skillet, Mortar and Pestle, Blowtorch, Kitchen Shears Cost about $1000, about 1/2 of that just for the stand mixer (but only $50 for all the knives, combined).

Extras.

This can be anything. Go to farmers' markets and look for whatever is in season. Go to local ethnic markets (my favorite is the Asian market down the street) and try things you've never seen before. For tools, my brother loves specialty tools that will only be used for a specific purpose. I go in the opposite direction--my meat tenderizer is a 2 lbs rubber mallet (the same one I use to seal lids onto paint cans.) I do have popover pans and a V-slicer mandolin that works like a dream. But this is your kitchen and you will have special interests you'll want to try and space limitations that will keep you from buying (or at least keeping) every little thing you see.

Don'ts.

Don't buy cheap but don't overpay, either. Know where you can buy non-organic (thick skin or peel that isn't eaten) and when it has to be higher quality. For hardware, ask yourself if it last for 10 years or more. Maybe then ask if you would want to have it for 10 years or more. Don't let your knives get dull (dangerous!); don't leave hot oil unattended (more dangerous!); don't cut raw meat and raw veggies on the same mat or with the same knife (that's just inviting trouble.)

Taking the time and spending a little bit of money, over time, gets you to the point of having a kitchen you enjoy. An ancient Chinese proverb says, "The journey of 10,000 miles begins with a single step." Go ahead and take that first step. Start something in the kitchen.

Tonight for Dessert
Bourbon Pears
1 Bartlet Pear per person
Bourbon (cheap is good here)
Sauce

Split pears in half, length-wise and core and peel, leaving stem intact, if possible. Stack them into a mason jar as tightly as possible without crushing them (you want to keep them in their best shape). Fill the jar with bourbon. Let stand for the day; two would be better.

Preheat your oven to 350 degrees. Remove the pears from the jar, reserving the bourbon for a nice pear-infused cocktail. (Use your own recipe or look back at the Manhattan a couple of months ago.) Bake the pears for 20 minutes in a glass baking dish.

Place the pears onto their respective serving dishes and drizzle with your favorite sauce--chocolate, caramel, a honey & wine reduction, or serve with a dollop of whipped cream cheese. MMMM!