So, you are ready to cook. You have readied yourself mentally and physically. You have armed yourself w/ a few good books and, w/ chin held high, you start the march towards the kitchen. But hang on there cowboy—- you may be ready for the kitchen, but is it ready for you? By that I mean has it been properly equipped for your enthusiastic entrance? There are certain things every kitchen must have before any serious cooking can happen.

Equipment

– a couple of good frying pans, NOT non-stick. It’s nice to have a few different sizes.

– a decent sized roasting pan, for braising and such.

– a stainless steel colander

– good tongs, wooden spoons, slotted spoons, and spatulas

– a few good knives ( paring, chef’s, boning, and serrated). They don’t have to be the priciest in the shop, just durable & sharp! Consider investing in a knife sharpener as well, they’re not pricey and could save a pinky or two!

– a mid-sized stock pot. It should be stainless steel and decently heavy. Think of all the lovely soups and stews you’ll soon be making!

– a plastic cutting board. Wood is so much prettier but is porous and so can absorb & harbor bacteria ( all together now …” yuck!” ). So unless you promise to properly disinfect that to-die-for cedar cutting board you saw in the window, get plastic!

– a decent peppermill. And, if you plan on working w/ alot of spices, a good spice/coffee grinder. Both should have stainless steel parts if you expect them to last until next Tuesday.

– paper towels and dry bar towels, for wiping up messes and handling hot handles. ( the oops & ouch department )

Ingredients

Here’s a list of pantry and fridge items you should always have on hand.

– good olive oil ( cold-pressed extra-virgin), peppercorns, fleur de sel, balsamic & white wine vinegars, onions and garlic (store in cool place, but not the fridge!), cans of plum tomatoes, tomato paste,  your favourite dried herbs (store in a dark place), sun-dried tomatoes, tinned ( organic) beans such as chick peas, navy, kidney, lentils etc., some good flours, unsalted butter.

Well, that’s a good start;  just continue to add a little bit here and there. ( Just think of Old MacDonald Had a Farm…..w/ a moo moo here and a moo moo there, everywhere a moo moo…. )

Whatever you do, do not forget that every kitchen needs good music! I have my favourites, my standbys, to give the kitchen it’s necessary verve. From the Pretenders to US3, the Meters to the Jam , the Verve to Parliament, Jamiroquai to Buffy St. Marie. Oh Yah, music is one of my favourite ingredients in the kitchen. Funkin’ cooking, rockin’ cooking, jazzy cooking, it’s all good!

So, enter your kitchen, take inventory, plan a playlist, go shopping, get ready for some culinary fun!

Tastefully Yours,

Luke