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It’s every student’s dream. Finally, after a few years living in cramped quarters in the dorm, surviving on junk food and meals from the cafeteria, the first “place-of-my-own” is a reality.
I have fond memories of my first apartment. My roommate and I cheerfully accepted family donations so we could set up the house and cook our meals.
This week, I am recommending what kitchen equipment you should purchase while the Aug. 24 issue will have a feature on stocking the pantry.
First, follow the sales in department stores and kitchenware shops. I strongly recommended a visit to Fante’s Kitchen Shop, 1009 S. Ninth St. The staff is very knowledgeable about everything and they will not sell you unneeded items.
The student’s complete kitchen should contain a top-quality heavyweight 12-inch non-stick skillet and a 12-inch cast-iron skillet. Smaller ones are helpful but not required unless you are lucky like me and found a 3-piece set of Circulon skillets — a $100 value — for just $28.99.
You also will need a 2-quart pot with lid, a 3-quart pot with lid and a large stockpot for soups, stews and pasta. Go to the Le Creuset outlet and purchase a large round oven baker which is also my go-to pot for soups and stews.
The kitchen should be stocked with a pairing knife, a chef’s knife and a serrated knife along with useful gadgets such as a vegetable peeler, colander, handheld strainer, can opener and chopping board.
Dollar stores are the best places for rubber spatulas, wooden spoons and other utensils such as measuring cups, measuring spoons and a 4-cup Pyrex measuring cup. Purchase at least six cotton dish towels to help reduce the paper towel usage.
An electric hand-mixer, toaster oven, pepper mill and an electric knife are must haves. If you or your roommate enjoys baking, staples include two baking sheets, a glass Pyrex pie pan, two 9-inch round cake pans, a muffin tin and an angel-cake tube pan.
I like the microwave-safe Corning white, round casserole dishes because you can bake in them and they can be toted to someone’s home for a party.
If family members want to chip in for a gift, an immersion blender, a food processor or a KitchenAid would top my list.
Soup au Pistou
Ingredients:
Enough olive oil to coat the bottom of a 4-quart soup pot
1 large onion, chopped
2 large carrots, diced
3 ribs of celery, diced
Kosher salt and freshly ground black pepper, to taste
1 32-ounce package of chicken or vegetable broth
About 2 cups of water
1 bay leaf
Several sprigs of fresh thyme or a sprinkling of dried thyme
2 cans of Great Northern beans, rinsed and drained
1 large handful of green beans, sliced
1 zucchini, sliced
1 yellow squash, sliced
1 large potato, cut into chunks
Directions:
Heat the oil over medium-high. Add the onions, carrots and celery and sauté for about eight minutes. Sprinkle with the salt and pepper.
Add the broth and water, bring to a boil, add all of the remaining ingredients, lower the heat to simmer, and cook for about 20 minutes or until the shells are done. Add a dollop of Pistou (see recipe below) to each bowl of soup.
Serves six.
Pistou
Ingredients:
8 fat garlic cloves
40 large basil leaves
About 1/3 cup of extra-virgin olive oil
2 large ripe tomatoes, cut into chunks
Kosher salt and freshly-ground black pepper, to taste
Directions:
Place the garlic and basil in a food processor or blender. Process briefly, then add the tomatoes. Process until the mixture is pureed. Season with the salt and pepper.
Place the Pistou in a jar and store in the refrigerator.
Makes about 2 cups.
Note from Phyllis: This is the Southern French version of minestrone with pesto.
Turkey Cutlets
Ingredients:
2-1/2 pounds of turkey cutlets, pounded thin, wiped dry with paper towels.
Flour for dredging
Kosher salt and freshly-ground black pepper, to taste
2 tablespoons of Canola oil
2 tablespoons of unsalted butter
1 cup of dry white wine
Fresh Italian parsley leaves, chopped
Directions:
Place the flour on a plate and season to taste with the salt and pepper. Mix well.
Dredge each cutlet into the flour mixture. Shake off the excess flour.
Heat the oil and butter over medium-high in a 12-inch skillet. Add the cutlets and cook them for about two minutes on each side, depending upon the thickness.
Remove the cutlets to a plate. Raise the heat to high, add the wine and using a wooden spoon, scrape up the fond, or brown bits, at the bottom of the skillet. You may want to add another tablespoon of butter for added richness.
Return the cutlets to the pan. Heat through. Place the cutlets on a platter and top with the parsley.
Serves four.
Contact the South Philly Review at editor@southphillyreview.com.
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