Baking & Kitchen Essentials Restocked | Parchment, Containers, Baking Sheets

We just got home from our morning walk.  With temperatures rising to upper 90's all week, I try to get out and about in the morning, then am happy to stay in during the heat of the day.  We usually reemerge after 5pm to head to the pool, ride bikes or play.  It almost feels like those days in the middle of winter, when we're hunkered inside.  It gives me time to tackle some projects, which I love.

Today I'm working on re-organizing and freshening my kitchen cabinets.  We moved in a year ago, and we sort of hit the ground running.  I'm taking some time to regroup in the kitchen this week, wipe down shelves and get it down to basics once again.  I'll share how I organize my kitchen, how we designed it, what I keep where and what I find essential.  You might be surprised to find that I don't really have that much at all - not too many gadgets or specialty items.  What I do have, I use.  Over and over.

Happy Monday : )
Jenny

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Jack Rogers & Jackie O. | Spring Wish List

 
It is snowing today in Massachusetts as I write this.  No bother, it is March 1st tomorrow - Spring is basically here! 

My post-baby body is on its way back to normal, but as you mothers out there know... it is not really back.  The scale might say it is, but trust me, it is not.  Not yet - I do have faith that my stomach will be flat sans flab some day and that my bottom will return to where it once was and my chest will no longer push my shirt buttons to the max.  Some day.  Like in another month or two.  Right?  For now, I'm moving on to brighter things - shoes.  Spring/Summer shoes.  I may not be able to have my exact same figure back right away, but that is not going to stop me from feeling great until I do.  Enter, a fresh pair of Jack Rogers.

I have had several pairs of these (Jack Rogers Navajo sandals) over the years.  All in the same color - platinum.  I love them.  I get sooo many compliments on them every time I wear them.  They are special.  They are simple.  They are casual and dressy.  You can wear them with cropped pants, skirts, dresses, shorts or a swimsuit.  The color is perfect - in between silver and gold.  They go with everything. I love them. 


Guess who else loved them?  Jackie O.  She made them famous in the 60's.    

As I was cleaning out my closet, I noticed that my pair from the last two years have really taken a beating.  So, I will down-grade them to my "pool/beach" sandals, and order a new pair for nicer wear.  They are about $100 and totally worth it.  Trust me, you will get your money out of them, tenfold. 

Get them here at jackrogers.com.

Lemon Body Cream | Spring Essentials

First it was vanilla beans, now it is lemon.  I've been on a major lemon kick.  It all started with the creamy lemon mousse...

Now I'm on to creamy lemon body butter!  I think I'll be stuffing my own Easter basket with some of this! 

Buy it here at C.O.Bigelow.  $19.50  *Use the code BIG20 for 20% off!

Vanilla Bean Paste | This will change your baking!

Vanilla Bean Paste, $12
a whole new level of vanilla

If you are like me and have been swooned by the warm, seductive flavor of real vanilla beans, then this will change your life - available in my store for $12.  Well, at least your baking.  It is a thick, gel syrup that is packed full of real vanilla bean seeds - you can use it in the place of Vanilla Extract in any recipe.  No scraping, no cutting the beans in half, these seeds are already harvested.  At $12 for the entire bottle you can use all you'd like.  Add the power of real vanilla beans and those luscious black specs of vanilla beans to coffee, whipped cream, sugar cookies, custard sauce, cheesecake, brownie mix... whatever will make your day! 



Some of my favorite Vanilla Bean Recipes :

Meringues on Warm Vanilla Bean Custard

Vanilla Syrup | Vanilla Bean Simple Syrup

Vanilla Bean Cheesecake

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The Best Mashed Potatoes | Potato Ricer

I've always struggled with mashed potatoes.  Not eating them.  Making them.  Not being able to master the perfectly smooth and creamy mashed potatoes, I went with the lazy man's 'smashed potato'... a world without peeling, where lumps are welcome, expected and encouraged.  They're good.  They do the job - but they often need jazzing up - garlic, sour cream, rosemary, etc. to detract from the fact that they are basically a busted up potato and lack any desirable texture.

"Real" mashed potatoes, with their smooth, creamy and light-as-air texture need nothing.  No sour cream, no cheese, no herbs.  Simple.  If it has been a while since you have had "real" mashed potatoes, you may not even know what I'm talking about.  You might be thinking, "but the cheese, garlic and sour cream are what make mashed potatoes so good."  Silly girl.  Real mashed potatoes are right up there with heirloom tomatoes and small summer strawberries.  Natural. Real. Simple.  Nothing but a splash of milk, dab of butter, salt and pepper.

How do you achieve this unattainable mashed potato dream?  Enter, Potato Ricer.  For years I've heard the Barefoot Contessa talk about using her potato ricer.  I thought, "Do I really need a specialized piece of equipment to mash a potato?!"  (Remember, you're talking to someone that rolled out 100 sugar cookies a week with a bottle of wine and that used a teacup for measuring...)  When he saw me mashing potatoes with a can, Mike said, Yes.  Yes, you do need a specialized piece of equipment to mash a potato.  Then the most amazing thing happened... a potato ricer appeared in my stocking from Santa.

We've had mashed potatoes 3 times in the past 9 days.

Now run out and get this mashed potato ricer.  It is on sale for $16 at Williams-Sonoma... Mike paid full price ($32) for mine.  Ugh.  Still worth every penny.

The Best Mashed Potatoes
creamy, light... real mashed potatoes

2 pounds of Yukon Gold potatoes
1/4 cup of milk
2 tablespoons of butter
sea salt & cracked pepper

Peel the potatoes and cut them into 1-inch pieces.  Place them pot filled with water, seasoned with salt.  Bring the water to a boil and cook until the potatoes are fork tender - about 7-10 minutes.  Drain the potatoes from the water.  Using the potato ricer, mash potatoes back into the sauce pan.  Return the potatoes to the stove.  On low heat, stir in milk, butter, salt and pepper.  Do not leave the potatoes on the stove for longer than 5 minutes, or they will burn.  To reheat, microwave them in a glass bowl. 

Mashed Potatoes go great with :

Pan-Seared Lemon Garlic Chicken
Pancetta Sugar Snap Peas (coming soon!)

Saute & Simmer Pan | All-Clad Sale at Williams-Sonoma! | Jenny's Everyday Essentials

All-Clad Saute & Simmer Pan (front left) is on sale for $99.95!!

Attention anyone who knows anyone getting married, moving into a new home, having a birthday, or is in desperate need of new pots and pans... the All-Clad Saute & Simmer pan is on sale for a limited time for $99.95 (originally around $250)!   When I got the email from Williams-Sonoma this morning, I had to share!

You might recognize this pan from my list of Everyday Essentials, where I share the things that I personally use on a daily basis - and that make my life easier.

I received this All-Clad Saute & Simmer Pan for a wedding present and it has definitely become a staple in my kitchen.  I love the size - it is my go-to for all of the one-pan pastas I prepare for dinner... shrimp scampi with linguine, spaghetti and meatballs, shrimp ragu with rigatoni, etc.  Basically anything that is big and messy can fit into this perfect pan with high sides, handle and a lid.

Because of the large quantity (it is big!) capability and the lid (and great handle on the side for lowering into the oven...), I've even used it as a dutch oven - braising the beef for Beef Bourguignon, Short Ribs, or Beef Ragu with Papperdelle Pasta.  I really believe that all I would need in my kitchen is another pot to boil water and this Saute & Simmer pan.

Did I mention that All-Clad pots and pans will last a life-time and will always look great?  This is definitely a great investment and an even better gift - I might stock up on a few and keep them around for future wedding invitations I might receive... 

The saute & simmer sauteing diced vegetables for the shrimp ragu with rigatoni.

To see all of my Everyday Essentials, click here!

Giveaway | Customized Labels for Your Kitchen|Home|Office from UPrinting

 Giveaway | Customized Labels for your Kitchen | Home | Office

I love labels.  There is something about a label that elevates something normal to something special.  Remember the Black & White Cookies I made for the White House Black Market & Lucky Magazine team?  Without the custom label, they would have just been bagged cookies, but the pretty label made them gift-worthy.  My Strawberry Cream Cake went from boxed cake to dessert buffet with a label.  Don't even get me started on using customized labels for weddings and parties... remember the welcome bags from our wedding?