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If you’re serious about becoming a better cook, there are certain essential things you must keep in mind. Even before you start cooking, you must ask yourself if you have the right kitchen equipment in your home. I don’t mean having super fancy gadgets and gadgets that only serve one purpose. I do believe that cooking equipment should be investment pieces, as you want good, quality equipment that will last you for years to come.

Here is a simple list of kitchen equipment you’ll need in order to really become successful in the kitchen:

Knives

Sharp Chef’s Knife

Sharp Pairing Knife

Serrated Bread Knife

Thick Wooden Cutting Board

Metal Locking Tongs

Silicone Spatula

Metal Spatula

Slotted Spoon

Wooden Spoon

Whisk

Small Solid Whisk

Large Balloon Whisk With a Wooden Handle

Micro-plane Grater

Citrus Reamer

Pepper Mill

Salt Pig

Salad Spinner

Colander

Good Quality Pots and Pans

Sauté Pan Large and Small

Nonstick Skillet

Cast Iron Skillet

Good Dutch-Oven (Enameled Cast Iron)

Medium Saucepan

Food Processor

Stand Mixer (Kitchen-Aid is my favorite)

Digital Thermometer

Stainless Steel Mixing Bowl

 

Now, you don’t have to get every single item on this list if you’re just starting out, but I Imagine most of you have some of these items on hand in your kitchens as of now. This is a list that took me a while to collect, as I would buy these items over the years when I needed them and I knew I would get a lot of use out of them. I feel that this is the best approach that way you don’t automatically go buying equipment you won’t be using on a daily basis.

For some of you just starting out, I don’t want to scare you away with this equipment kitchen list, as it takes time to build up a fully stocked kitchen with all this equipment. If you’rejust starting out, having a chef’s knife, a sauté pan,a cutting point, a wooden spoon, and a mixing bowl can get you very far in the kitchen.

For my first couple of posts, I felt that it would be best to start out with some basic, everyday recipes that you could utilize in your busy lives. Keeping that in mind, I thought it would be best to use some of my favorite recipes I use whenever I need to put something together quickly. One of my favorite things to make is my arugula salad with shaved Parmesan cheese and a simple lemon honey vinaigrette. Not only is arugula one of my favorite lettuces to work with, but it also happens to be in season at this current time.I recently purchased some arugula at the Union Square market that was particularly flavorful at one of my favorite vendors.

(FYI. For those of you interested, I will soon be giving tours at the Union Square Farmers Market. I would love to introduce you to my favorite vendors and help you pick out some of the best tasting arugula you can find in the city. Check out my Tour Menu Tab on the side for my Info).

Arugula has a nice peppery bite to it that plays well with a strong, sharp cheese such Parmesan and the lemon honey vinaigrette offers a sweet and tangy note that balances out the salad, leaving a complexity of flavors in this simple, yet elegant salad. This works as a great lunch dish or can be used as a dinner salad if I toss in some roasted hearty vegetables and some cooked chicken. This type of recipe is designed for quick preparation and easy variation, as there is no wrong way to vary this dish. This type of dish is simple and it demonstrates how salads don’t have to be overly complicated to achieve complex flavors, giving you minimal effort and flavorful results. The central focus is that you can learn to execute some simple techniques that will help you become a better cook.

 

Arugula Salad with Shaved Parmesan and Lemon Honey Vinaigrette

 

Salad:

4 cups of washed Baby Arugula

Parmesan Cheese Block

Salt and Pepper to Taste

 

Vinaigrette:

2 Tbsp Dijon mustard

4 Tbsp  good quality local honey

¼ cup  lemon juice or roughly the juice of one lemon

1/3 cup  good quality extra virgin olive oil

½ Tsp salt

¼ Tsp freshly ground pepper

 

1) In a small bowl, whisk together the mustard, honey, lemon juice, salt, and pepper.

 

2) Slowly drizzle in the olive oil in a slow but steady stream while whisking vigorously in order to emulsify the vinaigrette (the mustard helps in the emulsification process).

 

3. Check for seasoning and add more salt and pepper if needed (remember that this salad dressing should tasted highly seasoned).

 

4) Place the washed arugula in a big bowl and add a pinch of salt and pepper.

 

5) If you are serving the salad immediately, lightly dress the salad with the dressing, tossing it with salad tongs.

 

6) Place the salad in a bowl and shave a generous amount of Parmesan cheese on the salad with a vegetable peeler length wise in order to achieve nice, long shaving of cheese. Serve immediately with extra dressing on the side if needed.