What’s in Your Kitchen?

From The Mini Magazine to the Real Deal

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 and I 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.

Pastry Blender- The secret weapon for making homemade piecrust and biscuits light and flaky.

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!