Stocking Stuffers for Foodies

Hopefully you're making your lists and checking them twice...not just your groceries and liquor orders for your parties, but also a gift or two.  With my family, the stockings are just as important as the wrapoped gifts, so while I'll have a list of cookbooks, gadgets and other things that you'll want to get for the foodies in your life, today it's all about the little stuff.  Things that I can't do without in my kitchen that will make perfect stocking stuffers.

• Garlic pepper: This is my secret ingredient.  When a recipe says season to taste with freshly ground pepper, none times out of ten it's the garlic pepper I reach for.  It's available at most grocery stores, but I've also found it in bulk online from several sources.
• Microplane grater: Nutmeg, Parmesan, ginger, garlic.  These are all things that I grate on this fabulous device.  Get the extra long one...it's easier to handle.
• Ranch dressing mix...in a canister: Ranch dressing is ubiquitous here in the South.  Yes, it goes on our salads, but we also dip raw veggies in it, drizzle it on fried foods, and bathe in it.  (Wait...I think my other half was joking when he offered that suggestion.)  But the little packets are a pain; they're expensive and make more than you need on most occasions. I have tried alternative recipes, but, frankly, nothing compares to the chemical-laden, original.  So I was thrilled to find it in jars at Walmart.  I keep it on hand and can make as much, or as little, dressing as I need.
• Dawn Power Dissolve: This one is also probably not the most environmental stuff on the planet, but it's a lifesaver when it comes to crusted-on foods on your casserole dishes and baking sheets.  It's a nother one I can usually only find at Walmart.
• Wooden spoons: This one seems obvious, but a jar full of wooden spoons of various sizes right next to your stove makes it easy to reach for whatever you need.

I'd love to add to this list.  What are YOU asking Santa for? Make your suggestions in the comment section below...

Countdown to Thanksgiving: The Secret Ingredient...Grating Whole Nutmeg

There is an ingredient ubiquitous to the Thanksgiving table. Nutmeg. It's in pumpkin pies and cakes and cookies. And it's often included in gratins, scalloped potatoes or other dishes that include cream (or even Parmesan cheese).


But there's simply no reason to buy an expensive jar of ground nutmeg to sit in your cabinet and gradually lose its flavor on a daily basis (and ground, it didn't have much flavor to begin with). Do yourself a favor and grate your own. You can buy whole nutmegs in the spice section of your grocery store. Or check out the bulk section of someplace like Whole Foods or Central Market...you can buy just a couple of whole nutmegs. It will serve you for months for less than a dollar.


Now...how to grate? Buy a microplane grater like this. You can grate off just enough nutmeg for your recipe and keep the rest fresh in its whole form. (Whole nutmeg keeps indefinitely in a cool dark place.)


And once you've started you shouldn't stop. You'll learn that a little freshly grated nutmeg adds much to your cooking. I add a bit to most cream sauces...especially alfredo. It also goes into scalloped potatoes and creamed spinach. I've even heard of it used as a salt substitute for sauteed green beans or roasted cauliflower.


And of course it's great in baked goods like zucchini or pumpkin bread...or grated over your cappuccino.


Check it out...and post your favorite uses of nutmeg in the Comments section below.

Gadgets: Instant Read Thermometer

I've seen a lot of "If you were on a desert island" articles lately. You know the ones. They ask celebrities or someone of the street, "If you were stranded on a desert island and could only have three "blanks," what would they be?" The blanks might be everything from things on your IPod (Guess that means you have an IPod on said desert island.) to books to people. I've recently seen the same question asked of chefs, both amateur and professional, and it got me thinking. What are the things I couldn't do without in the kitchen? Pantry ingredients? (Like these.) Gadgets.?References/cookbooks?

So I'm going to start posting some of them. My post two days ago about roast chicken made me realize I can't live without my instant-read thermometer. This one from Williams-Sonoma.

It takes the guesswork out of cooking all kinds of meats. Lets you cook pork to done without drying it out. Ditto for chicken. Allows you to grill a steak to a perfect medium-rare. And the "alert" feature measures rate of cooking, does the math and lets you know how much more cooking time you have left. Means you can make sure everything is ready at the same time. Even if your grill is acting up or your oven is overheating.

Armed with this thermometer, you can take much of the guesswork out of roasting and grilling, leaving your energies free to concoct marinades and sauces. It's well worth the investment.