In a small kitchen, you don’t need a lot of equipment to cook great food. Still, you do need some pots, pans, utensils, and dishes–obviously. In the BGSK book, you’ll find a bare bones list of necessary tools, but I’ve long wanted to bring you a similar resource on the web.
So we’re going one by one, stocking up our virtual pantries and maybe our real ones too. You can see the whole “set” here.
Over the weekend, I brought a rainbow chip cake to a birthday party (recipe soon, of course). At the last minute, I decided to carry it to the park on my large slate cheese board. An odd choice, you might think, for a cake! But no: since I got the board over a year ago, I’ve used it to serve cheese, crostini, cake, and much, much more. (Food bloggers: it also makes a great photo backdrop.) Having a flat surface, rather than a plate or platter with edges, is part of what gives the board its versatility to suit anything from cheese to your spread of party cocktails. Of course if you host a lot of wine and cheese parties, you’l find the board particularly valuable.
Unlike the salad spinner, the board’s flatness also means you’ll have good luck finding a place to stow the rectangle away, even in a small kitchen. (I rest it on the floor, wedged between a shelf and the wall.)
Here are a few ways you’ll use the board:
- Rainbow Chip Sheet Cake (or any sheet cake)
- Brie & Red Pepper Crostini
- Make-Your-Own Bloody Mary Station
