Every Friday one of my favorite bloggers – Big Mama – posts different fashion finds. I pore over these gorgeous clothes and shoes lustfully, thinking they are gorgeous but knowing that I couldn’t wear the majority of them in a million years – I’m too short, too old, too chubby, or too likely to fall on my behind in the chunky heels.

But cooking paraphernalia is a different ball of wax altogether. I am the queen of kitchen gadgets. If I go into a kitchen store, well let’s just say I never come out empty-handed. I always find something that I can’t imagine I cooked without for 40 years.

Unfortunately, many of the things I buy get used once or twice and then begin to gather dust on my counters or in my drawers until such time as I take them downstairs to the Room For All Things That Haven’t Been Used in 25 Years. (Look it up. All long-time homeowners have such a room.) There they will continue to gather even more dust until we die and our children have to sell the house.

When Jen and Bill and I bought this house in Arizona, it made us stop and think about what kinds of things were really important to be comfortable.  In particular, we began thinking about what we needed to be able to cook meals. We started out using kitchen hand-me-downs from Maggie and others – sort of like back in college. But when Bill and I started spending the winter here, I began missing some of my kitchen goodies.

So, instead of gorgeous clothing, I am going to tell you the things that I consider so important that I either have already bought them for the Arizona house, or will very soon.

Lodge Cast Iron Skillet with Lid

A cast iron skillet is truly one thing I can’t live without in the kitchen, and Lodge is the best. Back in Denver, I own a 12-inch and a 15-inch, both with lids. I use them primarily to fry steaks and to fry chicken. There is nothing better in which to fry chicken than cast iron. Period. Because I have a large family – both in Denver and here in Arizona – the 15-inch skillet is a must. Otherwise I spend hours frying chicken. Here in Arizona I decided to buy the 10-1/4 inch instead of the 12-inch. Better for cooking for two, and considerably lighter. I find it difficult to get the 15-inch out of the oven by myself because of it’s weight.

I consider the lid to be important, but it comes separately, and is every bit as expensive as the skillet itself. It’s a personal decision.

By the way, another great place to find a cast iron skillet at a decent price is an Army-Navy Surplus store.

Digital meat thermometer

I am not terribly concerned about the brand, though Taylor makes a good one. I use the thermometer whenever I make a roast, either in the oven or on the grill. A good digital thermometer is the difference between nice juicy meat and an expensive rib roast becoming beef jerky. I could not make a decent turkey or a standing rib roast before I discovered this magical item.

Garlic Press

I had to be sold on this item, but once I was a convert, I haven’t looked back. For years I tried different brands, some quite expensive. They never worked for me. But my sisters convinced me to try the garlic press from Pampered Chef, and I will confirm that they’re right. It works great. You don’t even have to remove the peel. Simple, fast way to get garlic into your food.

Tiny Paring Knife

I absolutely love my little paring knife. In fact, I first used such a knife at my mother-in-law’s house, and immediately loved it, and began searching for it. They are not easy to find, at least not the ones I want. That’s because I’m the only one left on earth who is so enamored with this particular item. One of my sons thinks I’m crazy for liking this so much. “They are too small to be useful and not very sharp,” says he. I, on the other hand, love them for CERTAIN jobs. Like cutting up an apple or strawberry. I have found them at the Ace Hardware in my Denver neighborhood, but not all Ace Hardwares carry them. They are very inexpensive, so I buy them by the handsful! Here’s a picture so that you can see how much smaller it is than a regular paring knife…

8 c. Pyrex Measuring Cup  

I had no idea how much I loved this big measuring cup with the handle until I was here and didn’t have one. They are useful for melting chocolate or marshmallows in the microwave. I love them for muffins and cupcakes and filling all sorts of pans with batter. I’m not sure why, but I prefer the Pyrex over the plastic versions.

 Wustoff Classic 6 in Chef Knife

Brand name is a personal choice. Size is also a personal choice. But a good cook needs a good chef’s knife. Wustoff Classic is the brand of choice for me. I like the 6-inch chef knife because my hands are small, but larger knives are more popular by far. Keep the knife sharp and take good care of it (no dishwasher and be careful on your granite!)

Silpat Baking Sheet

I seriously don’t know how I lived without them all the years before I had these amazing sheets. (Now if that isn’t hyperbole, I don’t know what is.) They make cookie baking so simple. They are easy to clean too. Surprisingly expensive, but buy two because that way you will have a tray of cookies waiting to go in the oven when you take the finished cookies out.

Here are things I don’t yet own in Arizona but intend to buy:

Cuisinart 9-cup food processor

I fought the idea of a food processor for a long time – years, in fact. But I finally tested the waters by buying an inexpensive brand at Walmart to see if I would use it. I did. I chop up foods. I make pie crusts. I prepare dips and pesto and chimichurri and salsa and all kinds of sauces. In fact, the one at home I used so much it stopped working – likely a result of being inexpensive. So I bought a Cuisinart and love it. For many things, I could get by with a much smaller food processor – a mini food processor, in fact. But for pie crusts I need a larger one. Make sure if you buy it at Bed Bath and Beyond that you use the 20 percent coupon!

 

Kitchenaid Stand Mixer  

I will tell you that if there was one item in my kitchen that you would have to pry out of my cold, dead hands, it would be my Kitchenaid stand mixer. I would own one here in Arizona right now if counter space wasn’t an issue. I almost never use any other mixer besides the standing mixer. I use it A LOT to knead bread.There are, of course, many sizes, colors, speeds, etc. The one I have at home is somewhat of an upgraded version. When I finally buy one here, it will be smaller and with less power. Since these puppies last forever, you can also look for one on ebay or Craigs List. They are worth every penny you spend and every inch of counter space you give up.

Le Creuset French Oven

I have come to the conclusion that is you are going to buy an enamel-lined iron Dutch Oven, it should be a Le Creuset enamel-lined French Oven. I have tried less expensive brands and they just aren’t the same. Your food cooks perfectly, the clean-up is surprisingly easy, and they make you feel, well, so French. I do struggle with the interior getting discolored, wanting it always to look just like the day I bought it. But the discoloration has no impact on the cooking. In Denver, I bought a 7-1/4 qt oven, which is waaaay to big for my needs. When I finally spring for one here, it will be the 5-1/2 qt. Maybe even smaller. I bought mine at the Le Creuset outlet store. Amazon’s price was similar.

There you have it — my critical gadgets list. Someday soon I will post about the things you DON’T need in the kitchen.

By the way, I asked my sisters what they’re favorite kitchen gadgets/appliances are.

Bec’s: her toaster oven, paring knife, and garlic press.

Jen’s: her mini food processor, Cuisinart juicer, Keurig coffee maker

 

Today’s recipe is a grilled dessert.

Grilled Sweet Pineapple Slices with Grilled Pound Cake

Ingredients

1 whole fresh pineapple, cut into slices OR a can of sliced pineapple

Brown sugar

Cinnamon

1 frozen or homemade pound cake loaf, thickly sliced

Whipped cream or ice cream

Process

Cut fresh pineapple into thick slices OR use canned sliced pineapple. Liberally sprinkle both sides with brown sugar and cinnamon about 30 minutes before grilling. Grill for about 5 minutes on each side, until there are grill marks.

At the same time, place the slices of pound cake on the grill. Cook for approximately 5 minutes per side, or until there are grill marks.

Place pineapple slices on top of the grilled pound cake and serve with ice cream or whipped cream.

Nana’s Notes: I used canned pineapple and was very generous with the brown sugar and cinnamon. Fresh pineapple would definitely be yummier, but the canned worked just fine. I loved the sort of crunch the pound cake got from the grilling. Delicous dessert.