A FEW THINGS ABOUT A FEW THINGS
I love the part of a cookbook where the author shares all kinds of hints about ingredients and equipment to inspire and help readers on their journey through the book. So, here are a few of my own thoughts that I hope will help you with this book, with these recipes, and with the mission of intentional kitchening!
For the longest time, I didn’t believe that the quality of ingredients made much of a difference in my cooking. But y’all, it makes a big difference. So, here’s my number one encouragement to help you make a big splash in your cooking: Buy the best ingredients you can afford. Good olive oil, good vanilla, good cheese, and so on. And buy natural ingredients whenever you can.
Use real lemon juice rather than that artificial stuff in the plastic bottle. I’ve considered flying an airplane pulling a banner that says, “Squeeze your own lemons!” But maybe this will do the trick.
If you choose not to make your own chicken stock (which is fine, but I urge you to try making it at least once—see my recipe on here), then buy good-quality chicken stock rather than chicken broth. Chicken stock is generally made with bones—and we all know that there’s flavor in those bones! Chicken broth is usually made with only meat. Same goes for beef stock over beef broth; it’s just so much richer.
Choose full-fat ingredients, not low-calorie or low-fat. I just believe it’s the way God intended it. So eat cream cheese in moderation, but when you do, do it with gusto. Then go run your block or plank a little longer at your workout class.
Use real mayonnaise. The creamy salad dressing that sits beside mayonnaise at the grocery is not a substitute. My favorite mayonnaise is Hellmann’s. Always and forever.
I believe so firmly in shredding your own cheese, y’all. It’s my soapbox. It’s more natural and so much creamier, especially when you’re melting it into a soup, like my White Chicken Chili (here). The only cheese that I buy pre-shredded is mozzarella, for a recipe like Layered Spaghetti Pie (here), because mozzarella is so soft that it’s nearly impossible to shred. But cheddar, Monterey Jack, Parmesan, and the like, I shred.
In this book, I call for granulated garlic rather than garlic powder. They are very similar in flavor, but granulated garlic has a little more texture. You can substitute garlic powder if you prefer, as they are virtually interchangeable. What is not interchangeable is garlic salt. As a matter of fact, there’s no real need for you to buy garlic salt—just good granulated garlic (or garlic powder) and salt. That’ll do.
When in doubt, use unsalted butter. It’s not a crime to use salted butter, but with unsalted I know I can control the amount of salt in a recipe. I buy butter by the wheelbarrow. It can freeze for several months so I know I always have backup.
If I’m not making my own marinara, I look for a high-quality store-bought tomato sauce. Choose a brand that has the fewest number of ingredients on the label. And it never hurts to stir a tablespoon of butter into your jarred sauce when it’s simmering on the stove to add a little richness and to round out the acidity.
Regular all-purpose flour is what fills my giant glass jar on the counter. I purchase special flour like cake flour or bread flour only when I need it for a particular recipe. And here’s a tip: Before you reach in to scoop and measure out your flour, use a whisk to stir it up and loosen it a little. You’ll get a more accurate measurement with light, loose flour.
Baking soda and baking powder can both expire, which means that they won’t add the necessary rise and texture to your baked goods. To test baking soda, stir a teaspoon into a little cup of white vinegar. It will fizz and bubble if it’s still fresh. To test baking powder, stir a teaspoon into boiling water and it should vigorously fizz, too. If they don’t bubble up, then it’s time to replace them!
For all my baking, I use Baker’s Joy baking spray because it has flour in it. There’s nothing more heartbreaking than turning out half of a Bundt cake with the other half stuck in the pan. A good coating of Baker’s Joy will do the trick every time.
Vanilla extract is absolutely one of my favorite ingredients. I almost always give the bottle a long, slow whiff before I pour it into the mixer or bowl. Spend a little extra on good vanilla like Nielsen-Massey, or make your own with lots and lots of beans.
You’re gonna have to search for it, but look high and low to find ground Vietnamese cinnamon. It is so much sweeter and more flavorful than regular cinnamon. I use cinnamon in so much of my baking, and even in a few dry rubs for meat. Vietnamese cinnamon will change everything about your cinnamon rolls, taking them from good to Oh my word!
My kitchen equipment gets a serious workout, between cooking for my family and friends and testing and making recipes for my blog and cooking show. There are a few things I simply cannot live without. They are my high-performing workhorses. Some of these must-haves aren’t pricey one bit, while others are more of an investment. I encourage you to invest in the good stuff if you can. Or put it on your Christmas wish list. But do get a few pieces of high-quality cookware and at least one premium knife in your life. You’ll be so glad you did! Here are what I consider the essentials for a well-equipped kitchen:
a good skillet with a nonstick coating
a hard-working cast iron skillet
a heavy-duty Dutch oven, like Le Creuset or Staub
several restaurant-quality sheet pans in various sizes
an Epicurean cutting board (It feels like wood but goes in the dishwasher!)
a pretty wooden cutting board that doubles as a server
functional prep bowls and pretty mixing bowls that can be used for prep and presentation
a stand mixer like KitchenAid or Smeg
a food processor
wooden spoons and utensils
serving platters
oven-to-table ceramics
several sets of measuring cups and spoons
lots of flour sack towels
four knives: paring, utility, chef’s, serrated bread (My go-to knife is the 7-inch Zwilling J. A. Henckels Pro Rocking Santoku.)
plenty of storage containers and mason jars with lids
one quality, non-stick bundt pan like Nordic Ware
plenty of take-out containers and aluminum foil pans to make sharing food a breeze
A well-stocked pantry is at the ready to make and share food! I do a lot of grocery shopping—sometimes I’m at the grocery twice a day, God’s honest truth. On the one hand, there are ingredients that I buy specifically for recipes on my weekly menu or for recipes that I’m testing. But then there are the staples that I always have on hand. Always. These groceries, pantry items, and frozen goods can be easily tossed together to make a quick brunch, comforting pasta dish, hearty soup, or yummy salad. They’ve proven reliable and trustworthy when I’ve needed them, so they’re always on my list and in my pantry!
PASTAS AND GRAINS
dried pasta
rice and quinoa
CANS AND BOXES
canned tomatoes (whole, diced, crushed, paste)
chicken stock and beef stock
canned beans
canned diced green chiles
jarred roasted red peppers
nuts
olives
jarred marinated artichokes
BAKING INGREDIENTS
all-purpose flour
baking powder and baking soda (Yes, you need both!)
chocolate chips
sugars: white, brown, and powdered
vanilla extract
unsweetened cocoa powder
boxed brownie and cake mixes for emergencies and quick-start desserts
CONDIMENTS AND SAUCES
jams and jellies
vinegars (Apple cider vinegar and champagne vinegar are my faves!)
BBQ sauce
honey
several mustards: yellow, whole-grain, and Dijon
olive oil
canola oil or other neutral vegetable oil
Worcestershire sauce
IN THE FRIDGE
bacon
cheeses (Parmesan, cheddar, mozzarella, and something strong like blue cheese or goat cheese, for crumbling)
cream cheese
eggs (I use large brown, cage-free eggs.)
real mayonnaise
whole milk
whole sour cream
unsalted butter
heavy whipping cream
refrigerated pie crust
FRESH PRODUCE
cherry or grape tomatoes
garlic
lemons
onions (yellow and red)
potatoes
apples (Granny Smith and Honeycrisp are my favorites for snacking and baking.)
spinach and mixed greens for salads
fresh herbs, like rosemary, basil, and cilantro
IN THE FREEZER
ground beef (preferably 80 percent lean)
boneless, skinless chicken breasts
shrimp
frozen fruits
frozen vegetables
frozen dinner rolls
tortillas
homemade dishes (Double a recipe when you’re making it and freeze one for another day!)
SPICE CABINET
crushed red pepper flakes
Creole seasoning (such as Tony Chachere’s)
dried herbs (thyme, oregano, rosemary)
spices (ground cumin, ground cinnamon, chili powder, granulated garlic, granulated onion, dry mustard)
black pepper (both ground and cracked)
table salt and sea salt