These are a few of my favorite things...

In the spirit of "back to basics" I thought I would begin by ripping off The Kitchn. These are my top 10 favorite kitchen items. I guess they are actually my top 9 favorite because the two pans are really similar and I haven't decided which I like best. 

These are the items I cannot live without and why you might want them too:

A. Martha Stewart "Green Pan" 12" nonstick Wok (Macy's)

I bought this pan in the summer of 2008, before Teflon alternatives were readily available. This pan is made with "thermolon" which is supposedly safer than Teflon. If I recall, it is safe well over 500 degrees and is nontoxic even when chipped. All in all, I've been very pleased with this pan, even though it's a little worse for wear these days. I use it ALL. THE. TIME. It's great for a classic stir fry, making pasta sauce, etc etc.

B. Ruffoni copper and tin lined "risotto" pan (Williams-Sonoma)

I got this pan from my mother last year for Christmas. It's marketed as a "risotto pan" and it really is perfect for risotto. I've never had the pleasure of owning a copper pot before, but I can tell you that what they say about how evenly they distribute the heat is absolutely true. This pan is quickly becoming my favorite (Sorry Martha). I use it for much more than risotto...like the wok, it's great for sauces, stir fries, curries etc. Aside from the fact that this pan cooks foods ridiculously well and is a snap to clean, it is GORGEOUS. (see below) Sadly, the handle is really uncomfortable and sometimes can get really hot. 

C. Pyrex pie plate (Target)

As some of you might know, I make a mean pie. Apple, strawberry, pumpkin you name it. I love pie. These are the best pie plates hands down. They are cheap, they are hard to break, you can freeze them, you can microwave them. Amazing. I use these plates all the time. They are great for roasting vegetables, make-shift lasagnas for two, poaching fish...the list goes on and on. I really do find these plates to be unusually versatile. 

D. metal pizza pan (my Mom's kitchen...Thanks!)

I use this pan all the time. It's great for roasting vegetables or baking cookies. I don't have a microwave, so I use this frequently to defrost bread and/or to make garlic bread or crostini. I also am in my 20s and therefore appreciate a good frozen pizza once and awhile. 

Now for a close-up of the smaller tools:

E. salt and pepper grinder (Sur La Table)

A compact device that serves two purposes thus reducing kitchen clutter? Sign me up. Basically, you turn the top one direction and it grinds salt and when you turn it the other way it grinds pepper. If you aren't using freshly ground pepper in your recipes...please look into it. Trader Joe's sells self-grinding containers of pepper for $2.99 or something. It's worth it!

F. Corkscrew (Target)

Like any young cook, I appreciate a glass of wine (or three) and therefore this tool gets a lot of use in my kitchen. It also serves as a beer bottle opener (duh). This last Christmas my entire family accidentally bought each other corkscrews (don't ask) so I have had the chance to experiment with a variety of designs. This is the best type of corkscrew hands down and I don't care that the waiters in fancy restaurants use a different type. 

G. Bamboo slanted spoon (the Pampered Chef)

I literally use this every day often multiple times a day. I prefer this shape because it's easier to scrape the sides of the pan and you can also use it for flipping etc. Wooden spoons won't scratch your nonstick cookware so they are definitely good to have around. 

H. Garlic press (Target)

I have met many a twentysomething who either don't know what a garlic press IS or don't know why they should have one. I cannot live with out this! I am a huge garlic fan (I automatically double the garlic in recipes...so uh...keep that in mind when reading this blog!) and I just love my garlic press. Yes, it's a pain in the butt to clean, but it's worth it. There is nothing like fresh garlic bread...mmm. 

I. Wusthof santoku knife (Williams-Sonoma)

Dear reader, are you like most twentysomethings who went to Ikea on moving day and bought a $50 block of knives? Do you find that those knives really suck? Have you learned that a "sharp knife is safer than a dull knife" the hard way? Yea...thought so. Good knives are expensive and they are worth EVERY PENNY. This knife cost over $100. Yikes, I know. But I use it every day. And I will use it every day for the next 50 years. Here's the deal, you don't need a block of knives. I only have 4 knives. Two for regular chopping: the Wusthof is my most-used because it is smaller and lighter and then I have a big Henckels knife for cutting into squashes or melons and such. Then I have a small 2 inch paring knife and a serrated bread knife. That's it! Trust me, it's better to have fewer nice knives than a huge block of useless knives. 

I prefer the santoku blade because it makes chopping veggies a very easy task. It's particularly great for mincing because you are able to rock the knife back and forth. 

And one last knife tip. I'd highly recommend buying your knives individually and from a nice retailer like Williams-Sonoma. At W-S you can experiment with each knife. They let you hold them and use them on a cutting board so you can get a feel for the weight and the handle shape etc. They also do complimentary professional sharpening a couple times a year! 

And finally...do not put nice knives in the dishwasher. 

J. wooden cutting board (Target? Ikea?)

I prefer wooden cutting boards to plastic and I think they are considered more sanitary but I'm not really sure I buy that. Plastic cutting boards are probably fine if you are lucky enough to have a dishwasher. 

I don't care if the handle gets hot...it's so purdy. 

A final note, I am a quasi vegetarian (I eat fish) and mostly cook veggie meals. My list of tools obviously reflect my taste. If I ate meat, I would probably include the George Forman grill and/or other tools on my list! 

What are YOUR top 10? 

Let's do it...again.

I started this blog over a year ago and though I started it with gusto, I managed to let it fall by the wayside. 


I am officially announcing the relaunch of Domeschtik. 


This time around I will refrain from the random posts about my camping trips or vacations etc. If it isn't related to domesticity it will not be here. This time around I will be sticking to the original mission: my attempt to impart my basic culinary knowledge to the twentysomethings who are lost in the kitchen and afraid of answering the question "What's for dinner?". This will be writing about cooking in a way that I hope will be appealing to young adults. I will tell you now that there will be an emphasis on healthy cooking and most of the recipes will be vegetarian.


The next few entries will be what I call "back to basics". Discussions about how to read a recipe, how to plan what you're going to eat for the week, how to grocery shop without taking 3 hours or without making you want to stab the hipster blocking the aisle at Whole Foods. We will also discuss why you need to spend money on good knives and why you simply can't have red cups at your parties anymore. (Seriously.) 


What it really comes down to is outlined in my first entry, but for now, I will leave you with this quote from an NYT review of Mark Bittman's book Food Matters:

Of all the challenges confronting the "Food Matters" plan for "responsible eating" -- agribusiness lobbying and marketing, the low price of subsidized junk food, even evolutionary factors that attract us to high-calorie foods -- probably the single most obdurate is the fact that so many contemporary Americans simply don't know how to cook. By "cook," I don't mean being able to concoct an impressive dinner the one night a month you have guests over while otherwise subsisting on nuked Lean Cuisine. Real home cooking means having a good repertoire of reliable, quick, uncomplicated recipes and understanding enough of the underlying principles to improvise when needed. It means knowing how to stock a pantry and plan your menus so that you shop for groceries only once a week. It's a set of skills manifested as an attitude, something you can acquire only through regular practice, and it's the one thing that can make a person truly at ease in a kitchen. (An example of this everyday expertise is Bittman's suggestion that, when determining how long to steam a vegetable, you "try bending or breaking whatever it is you're planning to cook; the more pliable the pieces are, the more quickly they will become tender.")

In short, this is home economics -- although when I was taught that subject in high school, our time was largely wasted on learning how to bake perfect biscuits, a special-occasion food if I ever heard of one. Like writing, driving, touch typing and balancing a checkbook, basic cooking is a life skill (not an art or hobby) that everybody needs, and it ought to be taught in public schools as a matter of course. The fact that cooking can also be a craft, featuring a certain amount of self-expression, or that contemporary star chefs have been exalted to a degree far exceeding their actual cultural worth, shouldn't be allowed to obscure that humbler truth.

stay tuned...

Oh hi there,

I'm working hard to give this blog a major face lift. I'm not talking about just a little botox. So please stay tuned...I'm probably moving to Wordpress which will hopefully result in MORE POSTS and more photos and a new layout and MORE POSTS.

More to come...