My Favourite Things 2020
Thanksgiving was obviously very different this year. I typically spend the day tailgating in a parking lot, deep frying a turkey, and watching football. Instead this year I stayed home, roasted a turkey with a glass (or 3?) of Pinot, still watching football. My daughter and I set out this morning for our Black Friday shopping, as we do every year, but with masked donned and a commitment to avoid the malls. It was smaller, quieter, intimate and wonderful. During times of adversity and change, I find myself clinging strongly to traditions, to that feeling of consistency; normalcy. As we enter into this holiday season I am committed to continuing traditions as best as possible and enjoying this undivided time with my husband and munchkins. Through all of the turmoil that has been 2020, I continue to feel truly blessed.
In my usual tradition, here is my annual list of favourite kitchen items , as suggestions while you complete your holiday shopping. If you are in lockdown, they can all be ordered online, from the comfort of your pjs and couch. No need to brave the mall.
#1 Ceramic Pizza Stone
A ceramic baking stone is essential for great home pizza. It holds the heat of the oven, ensuring that your crust browns and crisps. They have so many other uses as well- perfect for heating up leftovers in the oven and necessary for many of the bread baking projects that have filled our quarantines.
#2 Boning shears
I have taken to spatchcocking my chickens and even my turkey this year. The best tool to take apart poultry is by far a pair of boning shears. They cut through the small bones effortlessly, and are far easier than trying to hack at the bird with a knife. Never spatchcocked before? It is a game changer! I cooked an 18 lb turkey in 90 minutes. Using this trick turns a roast chicken into a worknight 30 minute meal. If you are interested, check out the instructions here.
#3 Carbon Steel Wok
The wok has transformed my stir-fry repertoire. I cannot believe that I went my entire life trying to cook stir fry in a frying pan. A wok ensures that the high heat is distributed throughout, allowing you to cook quickly at a very high temperature and avoids steaming your meat and veggies. Carbon steel, when treated properly becomes entirely non-stick without any chemical film. I prefer a flat bottomed wok for stability. It can also double as a substitute for your Dutch oven, or allow you to steam with steamer baskets placed directly in the wok. Look for one with two handles, easy movement/transfers.
#4 The Flavour Equation, Nik Sharma
On my Christmas wish list this year is the new cookbook from Nik Sharma: The Flavour Equation. Sharma’s background is as a molecular biologist, and he approaches food from a scientific perspective, breaking down the multidimensional components of flavour. If I only buy one cookbook this season, it will be this.