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chas
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KI
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CHE
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CONF
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atoneoft
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CLARKSON POTTER
contents
INTRODUCTION 123
ESSENTIAL PANTRY
123
ESSENTIAL EQUIPMENT
ESSENTIAL TECHNIQUES
123
123
123
123
123
123
123
INDEX 123
123
123
ESSENTIAL
PANTRY
F R E S H PA N T R Y
D R Y PA N T R Y A N D
CONDIMENTS
Garlic
Vegetable oil
Potatoes
Lemons
Carrots
Celery
Fresh herbs: My
favorites (and the most
versatile) are flat-leaf
parsley, cilantro, basil,
and thyme
Greek yogurt
Milk
Worcestershire sauce
Heavy cream
Sriracha sauce
Eggs
Mayonnaise
Butter
Ketchup
Whole-grain mustard
Good bread
Bacon
Assorted olives
12
KITCHEN CONFIDENCE
Dijon mustard
Jarred salsa verde (see
page 000)
Pesto
Honey
Peanut butter
Coconut milk
Canned beans (black,
kidney, and white
beans especially)
Canned tomatoes
(whole, diced, and
crushed)
Tomato paste
Frozen or jarred
artichokes
SEASONINGS
AND SPICES
Peppercorns (and a
Capers
Pastas and noodles:
egg noodles, lasagna,
short pasta for quick
dinners, vermicelli,
etc.
Ground coriander
Quinoa
Ground cumin
U S E S E E -T H R O U G H S T O R A G E
Oats
Herbes de Provence
Ground or whole
nutmeg
Cornstarch
Baking powder
Smoked paprika
Ground cinnamon
Dry mustard
Chipotle powder
Baking soda
Sugar: granulated,
brown, and powdered
All-purpose flour
Cornmeal
Chocolate (chocolate
F R E E Z E R STA P L E S
Cocoa powder
(unsweetened)
chips and other forms
of baking chocolate)
GO VERTICAL
Spinach
Frozen fruit or berries
(peaches, mixed
berries, bananas)
int r od u ction
13
ESSENTIAL
EQUIPMENT
C O O K WA R E
Large skillet
(10- to 14-inch)
Small skillet
(7- to 9-inch)
K N I V E S / C U T L E R Y/
UTENSILS
*Paring knife
(3- to 5-inch; see page 000)
*Chefs knife
(8- to 14-inch; see page 000)
*Serrated knife
(see page 000)
Kitchen shears
Sharpening/honing steel
*T H E S E T O O L S
ARE INCLUDED
ON MY ESSENTIAL
T O O L S L I ST.
14
KITCHEN CONFIDENCE
Ladle
*Spring-loaded tongs
(see page 000)
BAKING
ESSENTIAL
TECHNIQUES
With the right ingredients and equipment, all thats left on the
road to kitchen confidence is mastering some key techniques.
Since the best way to learn is by doing, I thought it would be
Muffin pan
recipe that puts them to use. Turn to any one of these pages for
Parchment paper
Rolling pin
Pastry brush
Mixing bowls
MISCELLANEOUS
F U N , I F YO U H AV E
THE ROOM
Potato ricer
Griddle
Rice cooker
Canning equipment
Colander
Pizza stone
*Zester/grater (such as
Microplane; see page 000)
Pepper mill
Vegetable peeler
Can opener
Ice cream scoop
*Blender or food processor
(see page 000)
*Digital thermometer (see
page 000)
N I C E T O H AV E
int r od u ction
15
PAN-SEARED
SCALLOPS
WITH
CHIMICHURRI
SERVES
PREP
10 minutes
COOK
10 minutes
CHIMICHURRI
each side. The result is a rich buttery flavor with great texture. I
cup extra-virgin
oliveoil
delicious sauce hailing from South America, where it is so popular its eaten with everything from grilled meats to leftovers from
the refrigerator. Its incredibly easy to make and the ingredients
can be found any time of year.
2 tablespoons unsalted
butter
SCALLOPS
2 tablespoons
vegetableoil
16 large sea scallops,
feet removed
142
KITCHEN CONFIDENCE
SAUTED
BRUSSELS SPROUTS
WITH
MAPLE AND
PECANS
SERVES
PREP
10 minutes
COOK
10 minutes
1 pounds Brussels
sprouts, trimmed
2 tablespoons
extravirgin olive oil
quickest side dishes ever. Adding the maple syrup is the real
and lends just a hint of sweetness. The pecans pair really nicely
them into fine ribbons and sauting them to make one of the
secret to this recipe: It slightly caramelizes the Brussels sprouts
with the maple flavor, and their crunch adds great texture to the
dish. Its good enough to turn any Brussels sprouts hater into a
true believer.
sides
173
HONEY
CORN
As you may or may not know, Utah is the beehive state, which
may account for my special love of honey. Honey corn is a signature treat where I came from, served everywhere from the state
fair to small, cozy craft shops along the Wasatch Front. Just as
just after you finish making it. Its also delicious served over ice
4 cups sugar
ing for a gift to give from your kitchen, especially around the
MAKES
25 cups
PREP
10 minutes
COOK
10 minutes
200
KITCHEN CONFIDENCE
201
Pur
chas
eacopyof
KI
T
CHE
N
CONF
I
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:
CLARKSON POTTER