Before we start talking about kitchen gadgets, I have to share some exciting news.
I never tire of seeing my work in actual print!
For those of you that may not know, I am now a contributing editor to Birmingham Home and Garden magazine. I develop and photograph the recipe section each issue. The March/April issue is hot off the press. Be sure to pick up a copy, subscribe, or go to birminghamhomeandgarden.com for the recipes. (Select ENTERTAINING from the menu bar.)
In this issue, I feature 5 recipes that travel well, or can be easily prepped in advance—all which will make for a more relaxing vacation. If you are headed to the mountains, beach, or lake anytime soon, or have a busy weekend planned, you won’t want to miss this issue.
Now, back to The Mini Magazine…
What’s in YOUR kitchen?
I was looking through some of my photos from Leslie’s Party Diaries andI ran across My 10 Most Used Kitchen Gadgets that I had photographed to be in L.P.D. Due to the lack of space, the entire list was never used. So I thought I would share them with you today. Think of this as a supplement to the book!
My 10 Most Used Kitchen Gadgets
Kitchen Scissors- “My Trusty Sword” I use them a million times a day. I freak when someone doesn’t put them back in my knife block. I use them to cut herbs, pizza slices, meats, parchment, and occasionally even a FedEx box.
My Trusty Sword
Pastry Blender- The secret weapon for making homemade piecrust and biscuits light and flaky.
Every kitchen needs one of these.
Vegetable Peeler- The obvious, of course, and for making pretty Parmesan or chocolate shavings.
I love the oversized rubber handle on this peeler. It’s easy on your hands.
Funnel-I don’t fry very often, but when I do, I want the oil to “go away” when I’m finished. I let the oil cool for several hours or overnight, then I use the handy funnel to pour it neatly back into the container. Jon taught me this little trick!
A funnel is like a cold bottle of Champagne. If you don’t have one, it’s too late!
5. Stainless Steel Mixing Bowls-These lightweight and easy-to-wash bowls are my go-to for any recipe. I love the way they nest and take up very little space in my cabinet. Most restaurant supply stores have a variety of sizes.
I buy these in pairs. So many recipes require two bowls of a similar size. It also works well if you are doubling a recipe.
Pastry Wheel- It is easy to make an impressive piecrust with this simple little tool. I use it for my shortcake pastry and homemade ravioli too.
Even a store-bought crust will look special.
Juicer- How many times have you squeezed a lemon into a recipe and lost a few seeds through your fingers? Fishing them out is like catching a bat! This juicer not only gets all the juice from a lemon, but catches the seeds too. You can also find larger ones for oranges and grapefruit.
A must! Even if it’s only for a fresh-squeezed margarita. That’s reason enough alone!
Kitchen Twine-One roll will probably last you a lifetime. I use it for meats, my Patchwork Chop Salad (see Leslie’s Party Diaries, page 101), tying up spices in cheese cloth, etc.
Not only is kitchen twine handy in so many recipes, but it makes a timeless bow on a brown craft-paper package.
Box Grater- I’ve never been a fan of “pre-shredded” cheese. I prefer to grate my own. So, with that said, my grater gets a lot of use. It is also good for carrots, zucchini, and potatoes.
Grating your own cheese is a good arm exercise too!
See, cooking can be your cardio!
Sifter- When I was younger I would sometimes skip the sifting step when making homemade piecrust. But after tasting my mother’s one day, I realized it’s not an option if you want a light and flaky crust. A small strainer can work nicely too. Go the extra mile!
It can never hurt to re-sift anything pre-sifted. Your crusts will be lighter and flakier.
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
My friend Elizabeth introduced me to a green bean bundle over 25 years ago. I’m not sure where she got the recipe, but it is still one I love to serve my guests to this day. It is often even requested—and yes, I’m talking about you, David Fullington.
It takes only a few minutes to wrap these cute bundles.
When purchasing the green beans, I usually buy an extra can or two. You’ll see what I mean when you get in to this one. (And, no, these are not in the “organic” section of your grocery store—try looking on the vegetable can goods aisle.) Over the past few years the whole green beans seem to be getting shorter and shorter. So you will need to pick through and find the longest ones in order to make presentable bundles.
Green Bean Bundles
Serves 4 to 6
2 (14.5-ounce) cans whole green beans, drained
4 slices thinly sliced bacon, cut in half
Toothpicks
3 tablespoons unsalted butter
1 tablespoon tarragon vinegar
1 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon paprika
2 tablespoons grated onion
2 tablespoons chopped parsley
Preheat oven to 375 degrees.
Drain green beans in a colander. Sort through the beans, and gather 8 to 10 beans; wrap the bundle with ½ slice of bacon, and secure with a toothpick. Place into a lightly greased 2-quart baking dish. Repeat with the remainder of the beans and bacon.
In a small saucepan over medium heat, combine the remaining ingredients. Bring to a boil, and simmer for 5 to 10 minutes. Keep warm.
Bake green bean bundles for 40 to 45 minutes until bacon is nicely browned. Pour warm dressing over bundles, and serve immediately.
Learn from Leslie: The bean bundles can be assembled ahead of time and refrigerated.
Leslie Likes: Del Monte Blue Lake Whole Green Beans
The dressing will sizzle when poured over bundles hot out of the oven. Serve immediately. Pottery by Earthborn Pottery at earthbornpottery.netI love the combination of the bacon and the vinegar dressing. It melts in your mouth.
When I first saw this stalk of Brussels at Trader Joe’s, I couldn’t wait to wrap some bacon around it. I loved the fact that it did not have brown-tipped stems and ugly outer leaves that needed to be removed. It was as fresh as you can get.
It was tagged like a cow’s ear with a recipe suggestion. The first step read to place the stalk in the microwave. Yeah, right!? Believe it or not, it DID fit in my microwave but the turntable jammed and it would not spin. Needless to say, I skipped that step, their entire recipe, and did my own thing. So here it goes.
Bacon-Wrapped Brussels Sprouts
Serves EVERYONE (I promise)
1 whole Brussels stalk
5 to 6 pieces of applewood smoked bacon
2 tablespoons olive oil
1 tablespoon salt
1 tablespoon pepper
Preheat oven to 350 degrees.
Rinse stalk and pat dry with a paper towel. Lightly grease a large baking sheet or roasting pan. Wrap bacon slices around the stalk, weaving it around the Brussels until it is secure. Place on baking sheet.
Drizzle with olive oil, and sprinkle with salt and pepper.
Weave the bacon slices around the stalk, tucking it securely into the nooks and crannies around the sprouts.
Bake for 1 hour and 15 minutes, basting with drippings from the pan after 30 minutes. Cooking time may vary slightly depending on the size of the stalk.
Remove from the oven, and check the sprouts for tenderness with the tines of a fork.
Serve on a cutting board with a knife and fork. Let everyone carve their own.
Any leftovers can be removed from the stalk and stored in the refrigerator; they reheat nicely. Cut the bacon slices into smaller pieces to serve along with the Brussels sprouts.
Learn from Leslie: If you think you want to cook only half of the stalk, think again. My sharpest chef knife did not faze this stalk (until it was cooked)—so it’s all or nothing!
“Useful” Thanksgiving Hostess Gifts
In the back of my book, Leslie’s Party Diaries, there is an Extras chapter. It has a section called Useful Hostess Gifts. These are items that someone really needs and hopefully wants to receive as a hostess gift. Here are a few more ideas for Thanksgiving weekend to take to your friends or family.
Leslie’s Party Diaries—a cookbook is always welcome to those who enjoy cooking. $39 plus tax and shipping while supplies last. Available at lesliespartydiaries.com and dearpartydiary.com.
Filled with many family favorites, Leslie’s Party Diaries is the perfect hostess gift for the holidays. Well, I am a little biased.It’s the thought that counts. Say thanks with a custom gift tag from Say Grace Papergoods; contact Gina Winn at 205.329.4097, Instagram @mamawinn4.
Planet-Friendly Paper Plates—these will come in super handy for the turkey sandwiches and all the fixings the next day. They are sturdy, attractive, and can be tossed. Do you really want to unload the dishwasher again?
Unloading the dishwasher is one of my least favorite chores in the kitchen. Any hostess will welcome these sturdy, biodegradable, attractive paper plates. (10-inch plates, 25-pack, $19.99) Available at Amazon.com. (Prime)
Williams-Sonoma Turkey Gravy Base—Be the GRAVY SUPER HERO this Thanksgiving. This gift is not meant to insult the host but to be “backup” if the main batch gets gobbled up on Thanksgiving Day. However, I’ve seen the most experienced cooks second-guess the gravy procedure. This base takes the guesswork out of what can be a tricky, last-minute necessity.
Equal parts of this turkey base and milk make a delicious, effortless gravy. It can also be “doctored” with pan drippings and homemade broth if desired. It’s nice to have extra for the leftovers too. Available at Williams-Sonoma for $12.95, williams-sonoma.com
Williams-Sonoma Mulling Spices—I call it THANKSGIVING IN A JAR. Go ahead and pick up one or two of these for yourself too while you are there. Your entire house will smell like Thanksgiving when you have this simmering on the stove. It moves into the holiday season well too.
Mulling Spices available at Williams-Sonoma for $12.95, williams-sonoma.comA tablespoon or two is all you will need in a small saucepan of water. Bring to a boil, and reduce to a simmer. Refill water as needed.
Party Tip: Stock Up For the Holidays
My husband, Jon, is the “Costco King”—he can do the run in under an hour, door to door, and it’s not even close to our house. In fact, he could give lessons on how to shop in bulk efficiently and effectively. He has it down to a science—down to filling up the car on the way out of the parking lot. Follow his lead and you’ll never dread going again.
If you have a Fitbit or other tracking device, put it on before you enter the store. You are multitasking here. Count your steps.
Have a list—DO NOT WAVER FROM THE LIST. (Costco does not take Amex anymore, so you won’t even get points for all those extra items.) So won’t be tempted.
Know your storage and consumption limitations—don’t let your eyes get bigger than your stomach. Check expiration dates and do the math. (For example: Is it possible to eat 72 Nature Valley bars in 14 days?)
Don’t let your husband go alone, unless he is like Jon.
Save Recipe
