Guest Post: Steve Shares His 5 Favorite Kitchen Essentials for the Home Chef
Hey y’all, Steve here. I know, I know. Sarah usually writes these things. In the spirit of the holidays, I’m giving her a week off in order to share a little bit about myself. More specifically, my kitchen. (Okay, it’s ours, but just go with it.)
If you’re a CKD regular, you probably know that I’m the Founder and President of CKD Remodeling, as well as Sarah’s business partner and better other half. You may even be aware that I’m a licensed General Contractor. But you might not know that my passion lies in the kitchen.
Nope, not in designing kitchens. Though I love that, too. I mean cooking... entertaining... feeding those I love. If I’m not working with our clients, you can find me in the kitchen whipping up something. Sarah would probably tell you I should go pro, but I want it to stay a hobby. I like to take my time and enjoy every moment.
In fact, when asked to cook a meal for 20, pre-covid, of course, I jumped at the challenge and it was a success... with no sous-chef in sight. (Sarah offered. She’s great. But I like to fly solo in the kitchen. King of my kingdom and all that.) So how did I do it?
Well, with years of cooking, designing, and remodeling under my belt, I managed to create a kitchen in my own home that acts as my partner in crime. A kitchen with great flow, the right tools and a wine fridge is essential for any aspiring home chef.
No need to hold your breath. Below are my top 5 kitchen essentials for the passionate at-home cook.
#1. Cooking Sous Vide
What is it?
On a very basic level, it is a water bath used to keep food at a constant temperature for cooking. This is a tool that has been used by the restaurant industry for years and is now going mainstream... particularly, into homes.
Why do I love it?
Before learning how to use a sous vide, preparing things like a boneless leg of lamb was a challenge. It always ended up too tough or too dry. Not up to my standards at all.
This marvelous gadget hit the scene, and I’ve just upped my kitchen game. Now all I have to do is vacuum seal the meat in an herb marinade overnight and place it in the sous vide for 9 hours at 135 degrees F. Once that process is completed, I do a quick final sear on the grill. And believe me, if our family hears I’m making lamb, we always have a crowd at the table.
Not a lamb fan? No problem. We do all sorts of meats in the sous vide. Wings are another of our favorites. They turn out fall-off-the-bone tender. So good.
#2. An Induction Cooktop
What is it?
Induction cooktops are essentially electric cooktops that heat copper coils underneath the surface and then use magnets to distribute that heat. It is pretty sci-fi stuff, but it is revolutionizing the cooking game.
Why do I love it?
So many reasons…
The heat control on this type of cooktop is superior to gas. The boost feature will heat water faster than any gas burner, and you can even recall settings for the heat with digital controls rather than depending on the height of the flame.
Since cookware used on this surface reacts with a magnetic force, unless the pot is actually on the burner, no heat is generated. When the pot is in place, the heat is transferred from the coil to the pot or pan itself, meaning the cooktop remains cool to the touch. Much safer than the alternatives. Especially if you have kids or grandkids running around.
The lack of residual heat means that your kitchen stays cooler and your energy bills are lower. I’m in.
Finally, cleanup is super easy. Because the surface is a flat piece of glass that never gets hot (which means no burner rings to scrub, and also no way for spilled food to get baked on), all you do is wipe down the cooktop with a damp cloth, and you’re good to go.
Many of our dinner guests are surprised to learn that I don’t use a gas cooktop... since that has typically been a chef’s preference. But when we designed our kitchen in Florida, it was no question in my mind. Induction cooktop, hands down. And I’m never looking back.
#3. A Good Set of Sharp Knives
What is it?
Obviously I’m not implying that you live under a rock. We all know what knives are. But to me, any good set is going to cost you a few hundred bucks, and include at least a chef’s knife, paring knife, boning knife, and serrated utility knife. Others are a bonus, but these are my daily go-tos.
Why do I love it?
Chopping, slicing, and meal prep are much easier with a good set of sharp knives. In fact, with the right tools, these tasks are a pleasure to accomplish.
When we set up our new kitchen down here on the Emerald Coast, we dropped about $400 on a set of good knives. Plus, a long time ago, I invested in quality chef’s steel that I use to keep the blades sharp. No, the set we chose wasn’t the most expensive one out there, but with blades made from German steel that are guaranteed to retain their edge, it was an investment level that made sense for us.
I’ve also heard that people are more likely to cut themselves with a dull knife than a sharp one. So if you need another reason to invest, there you go. Safety first.
#4. A Custom Cutting Board
What is it?
Again... cutting boards, not an out-there concept. But finding the right one, well, that’s the trick. To date, I haven’t found a cutting board that meets all of my various needs.
So, I simply make them myself, which guarantees they are just the right fit for our counters. I embedded magnets in the side of each so that I can secure a knife or scraping tool to the board for convenience. Handy, homemade, and hearty, for all of our cooking needs. That’s the benefit of custom. (Oh, and fun fact, the people who bought our house in Marietta liked our cutting board so much that they asked us to leave it for them when we moved. We did!)
If you’re wondering, our current large cutting board is 22”x24” and made out of 2” butcher block. It’s a beast.
Why do I love it?
First of all, cutting anything directly on your countertops is not advised. I don’t care material what the material is or what the salesman tries to tell you. It is bad for the counters and even worse for your high quality blades. (Be good to them, and they’ll be good to you.) So anyone prepping a meal who needs to regularly chop veggies, herbs, etc. needs a generous and sturdy work surface.
Second, I love that our custom cutting board doubles, and even triples, in function. We use it for hot items right out of the oven as well as a serving platform for parties.
It also lives right next to the cooktop, which means an easy transfer of ingredients to the pot, and a convenient place to set all of those hot dishes when they’re done baking. Efficient flow is essential to feeding two or a crowd, and this is one setup that has worked effortlessly for me.
#5. An Insta Hot
What is it?
You’ve heard of it. It’s a handy little appliance installed in your sink that dispenses hot water with the push of a button. Simple as that – but so much more.
Why do I love it?
Despite the fact that it costs an easy $500 (it’s worth it), this is a gadget I wouldn’t want to be without. I use it every morning for making my tea, every evening for adding warm water to the dog food, for dissolving bouillon, sugar, and anything else we might need a shot of hot water for. It’s amazing.
We ask every client if they’d like this appliance when we are renovating their kitchens. The convenience of not having to wait on a microwave is well worth the small investment.
A Bonus Recipe
So, with all of these incredible kitchen tools, you might be wondering what I’m actually cooking up in there. Sarah and I thought it would be fun to give you one of my go-to recipes. I should mention that I make most things from memory and intuition. I like getting creative and making my own versions based on the supplies I have on hand and our taste preferences.
This recipe for meatloaf, originally sourced from The Food Network, is one of my go-tos and is really flexible. You can follow it for foolproof success or make it your own with whatever you have on hand. (Note: last time I made this, I used the italicized ingredients... if you’d like to see what Sarah really eats.)
Let’s get cooking...
Mix and Match Meatloaf
1. Pick Your Meat
Preheat the oven to 350 degrees F. Put 1 1/2 pounds ground meat in a large bowl (choose 1 or a combination).
Ground beef
Ground turkey
Ground veal
Ground pork
2. Choose a Binder
Add 1 cup to the bowl with the meat (choose 1 or a combination).
Breadcrumbs
Instant rice (uncooked)
Cornflakes
Crackers or croutons, crushed
Fine bulgur (uncooked)
Oats (quick cooking or regular)
Instant potato flakes (use 1/2 cup)
Quick-cooking barley (uncooked; use 1/2 cup)
3. Pick a Vegetable
Prepare 1 to 2 cups (choose 1 or a combination); add to the bowl.
Carrots, shredded
Frozen chopped spinach, thawed and squeezed dry
Swiss chard or kale, finely chopped
Bell peppers, finely chopped
Mushrooms, finely chopped
Zucchini, shredded and squeezed dry
Celery, finely chopped and sautéed
4. Choose a Mix-In (Optional)
Add 1/2 cup total (choose 1 or a combination).
Raisins or prunes, chopped
Sun-dried tomatoes, chopped
Cooked bacon, chopped
Pickles or gherkins, chopped
Canned green chiles or pickled jalapeños, chopped
Walnuts, chopped
Roasted red peppers, chopped
Shredded cheese (up to 1 cup)
5. Bake the Meatloaf
Add 1 cup grated onion, 1/4 cup ketchup, 2 tablespoons chopped herbs (parsley, chives, basil and/or thyme), 2 eggs, 1 tablespoon Worcestershire sauce, 1 minced garlic clove, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper and mix with your hands until just combined. Shape into a 9-by-5-inch oval loaf on a parchment-lined baking sheet. Top with strips of bacon, if desired. (we skipped this one) Bake about halfway, 30 minutes.
6. Make a Glaze
Brush the top and sides of the meatloaf with a glaze and continue baking until a thermometer inserted into the center registers 160 degrees F, about 25 more minutes. Let rest 10 minutes before slicing. (Letting it rest is important. If you can wait to eat it the next day the flavor is even better.)
Classic: Mix 1/4 cup ketchup, 2 teaspoons brown sugar and 1 teaspoon Worcestershire sauce. Plus a shot of hot sauce
Garlic-Herb: Mix 1/4 cup ketchup, 1 tablespoon balsamic vinegar, 2 teaspoons brown sugar, 1 grated garlic clove and 1/2 teaspoon Italian seasoning.
Spicy Barbecue: Mix 1/4 cup barbecue sauce, 2 teaspoons honey, 1 teaspoon chipotle chile powder and 1 teaspoon cider vinegar.
Tangy: Mix 1/4 cup ketchup, 2 tablespoons apricot preserves, 2 teaspoons soy sauce, 1 teaspoon rice vinegar and 1 teaspoon ground ginger.
7. Serve with mashed potatoes and sautéed green beans.
Okay, I added that 7th step. But I encourage you to follow suit. This makes for great comfort food around the holidays. When we made this recently, we took some to our neighbors for Sunday dinner. Normally, we would have had a crowd at our table... but you know, social distancing and all. So we adjusted and shared the bounty in other ways.
Alright, enough about me. For now, anyway.
I hope I’ve inspired you to rethink your own kitchen and get creative in there. It can be a great place when it’s all working your way. If 2021 is the year that you decide to renovate, we would love to help. Give us a call and let’s get cookin’.
Happy Holidays,
Steve (& Sarah)