How to season a cast iron skillet

When my hubby and I moved into our home, about 6 years ago, we were cleaning through the kitchen to set everything up when I looked inside the oven of our still-waiting-to-be-restored vintage Wedgewood stove to find a large cast iron skillet left behind by the previous homeowner.  The skillet was very dry and rusted.  I had never used a cast iron skillet before and had no idea how to care for it.  This article  details everything you need to know about caring for your cast iron skillet.  I use mine for everything from steaks to cornbread!  Well worth a read. 

My favorite tools

I think every cook’s kitchen should be equipped with good tools.  I wouldn’t go so far as to keep an egg peeler or an apple corer, but I do own an array of tools.  I present to you my favorites:

Wüsthof Classic 8″ Cook’s Knife

I have a pretty nice knife collection displayed in my kitchen, but this is by far my favorite among them.  I had been wanting this knife for some time, but couldn’t bring myself to spring for it.  Luckily, my ever supportive hubby bought it for me a couple Christmases ago and it has become one of my most used (and most adored) tools.  This knife feels great to hold.  It has a very comfortable handle and is weighted nicely.  It’s actually made from one piece of high carbon steel, which makes it really strong and sharp.  I love my Wüsty and use it for everything from simple chopping jobs to cutting duck heads off.

KitchenAid Commercial Stand Mixer

This beast of a machine is a staple in my kitchen.  I currently only have a dough hook attachment for it, so I only use it for making bread and pastries, but I will get some other attachments soon.  This thing handles heavy, dense dough with ease and is surprisingly quiet for its size and strength.  I have had other stand mixers over the years, but this is the best I’ve used.  I highly recommend it if you’re in the market.

MiAllegro Immersion Hand Blender

I just got this monster for Christmas from my mom-in-law and I’m still very excited about it.  This thing has a 450-watt motor and you can definitely feel its power.  It can be used like a regular immersion stick blender, which makes blending soup so much easier and quicker than having to pour it all into a traditional blender in small batches.  It came with 6 attachments, including an enclosed food processor-type container with a blade inside.  That particular attachment came in handy while grinding chocolate tablets for my Spicy Mexican Chocolate Cookies.  My only little complaint is that it’s kind of a bother to change attachments since they have to be removed with a special tool which is not very grippy, but that can all be overlooked.  Overall, this is a very useful tool and I’m always looking for new opportunities to play with it.

Lime Squeezer

Last night, I made Pico de Gallo and got to use this tool.  This has been in my arsenal for about 10 years and I absolutely love it.  It’s simple to use and really does get every last drop out of your limes.  I also have an orange squeezer that is the same design, but a bit bigger to fit an orange.  I once used this tool to squeeze 40 key limes because I was attempting to make key lime pie.  When the pie had come out of the oven and cooled enough to taste, I walked it over a few feet to show my hubby.  Then the pie slipped out of my hands onto the floor and was completely ruined.  I haven’t made key lime pie ever since.

Those four tools are my absolute must-haves.  They all live happily in my kitchen and get to partake in much action.  What are your picks?

How to carve a chicken

Piña Para la Niña a.k.a. I’m a Fruit Ninja a.k.a. How to cut a pineapple

When my husband and I were in Kauai on our honeymoon almost 10 years ago, we went to a luau that had a buffet.  I noticed he started loading a particular item on his plate very heavily.  I asked him why he was stacking slices of butter so eagerly.  He pointed at the sign indicating it was grilled pineapple.  I told him it was mislabeled and was actually sliced butter, but he doubted me and continued at it.  Then we sat down and I couldn’t stop laughing when he took a big mouthful.

I love me some pineapple, especially freshly cut.

You can tell your pineapple is ripe by the color and scent. If the peel is mostly orangey-yellow and smells fragrant, it’s gonna be sweet.

Cut off the ends, like we did for the watermelon.

Carefully slice off the peel, turning the pineapple a little each time.

Slice around the core.

Always make cooking fun.

Viola!

The easiest, most stable way to cut a watermelon

As a winter person, I am very happy that Labor Day came and went because it signifies that summer is in its final throes.  I’m super excited to share my favorite cool weather dishes, but first I fully intend on taking advantage of the last bounty of summer foods, especially the naturally awkwardly shaped and sized watermelon.

My large watermelon in all its glory.

Cut both ends off and then cut it in half. Stand the two watermelon pieces up comme ça.

Carefully cut the rind all around the watermelon by slicing downward and turning the watermelon a little with each slice.

Be sure to have a bowl nearby to hold all the rind.

Cut across first and then crosshatch.

I like to season my watermelon with Tajin to make it a little spicy.