Everybody has a favorite knife. Mother Connie is so old she remembers the radio show “Kitchen Klatter” and the premium knife they made available for almost nothing. That little knife still has a place in the drawer 40 years later!
As much as that knife has been used, it is not the favorite. That would be the carbon steel chef’s knife with the wooden handle and blade that rusts whenever onions are cut with it. It fits my hand, it sharpens easily and quickly and I LOVE THAT KNIFE.
However, it is 30 years old now and it’s time to get up to date. After a conference with Chef Josh of Grill A Chef from Food Network’s “Chopped” fame he suggested I scope out HIS fave. It is a handsome thing and he highly recommends it. It would make a lovely, timely birthday gift for a certain blogger. Chef Josh has many great kitchen tools available from his website, so if you like to window shop, please cruise on over to his place and have a look. The links that take you there will not benefit Mother Connie; they will help Chef Josh to keep his site up and running. He thanks you and so do I, for any sales that are made there.
Recently I witnessed a busy cook who was prepping veggies for a gang and all she had for such a big job was a knife not unlike the one pictured above. This leads your humble blogger to believe that people just use whatever their mothers used or whatever premium THEY got 40 years ago. Old habits die hard.
However, a good sharp chef’s knife can speed things up in the kitchen. When it comes to cutting squash or watermelons or chopping onions the proper tools are important to Mother Connie. Maybe you feel the same way.
We’d LOVE to hear about YOUR favorite knife. We want to know the story about it. Everybody has a story, after all. AND the good news is that our Comment Feature seems to be up and running again. I guess the computer fairies sprinkled their magic dust over the mechanism…
As you know, this blog exists to help users of public assistance who fund their food budgets with EBT cards from WIC or SNAP. We hope to help users of Angel Food Ministries, food pantry users and those who depend on food commodities. We sincerely hope we are meeting your requirements for budget friendly food ideas.
I found a dessert recipe I hope you’ll like. Mother Connie has added her comments in italics.
Butterscotch Pudding Recipe
- 2 tablespoons unsalted butter *Mother C. used salted butter
- 1 1/2 cups dark brown sugar*light brown is ok, too
- 1/2 teaspoon kosher salt *Use whatever is in your shaker
- 1 1/4 cup cream*Mother C only had 1/2 n 1/2
- 3/4 cup whole milk
- 3 egg yolks
- 1 1/2 tablespoons vanilla extract
1 Preheat oven to 325°F and set a kettle of water to boil. Set four ramekins or oven-safe bowls out and a large baking dish. In a saucepan melt the butter. Once melted add the brown sugar and salt, stir until well combined. Add the cream and milk to the sugar mixture. Heat until steamy and tiny, pinprick-sized bubbles begin to show around the side of the pot and the ingredients are combined (about 170°F to 180°F). You do not want it to boil or even simmer as this cause scalding or curdling of the milk. Remove from heat immediately.
2 Slowly, in a thin stream, pour the heated sugar-dairy mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Stir in the vanilla extract. Pour through a fine mesh sieve to catch any cooked bits of egg.
3 Ladle the mixture evenly into the ramekins. Place ramekins in the baking dish and pour the hot water into the baking dish until the water rises an inch from the top of the ramekins. Lightly tent the entire pan (not each individual ramekin) with some vented foil. The foil can simply be crimped on two opposite sides, it shouldn’t be airtight. Bake for 50-65 minutes or until set (the sides should be firm and the center only a bit wobbly). Be sure to rotate the pan half way through cooking. Allow to cool or, preferably, chill before serving.
*Mother Connie again: Don’t panic over not having ramekins. Use custard cups if you have them OR coffee mugs, if they are oven worthy. Shucks, you can put the whole shootin’ match into a shallow baking pan and the Kitchen Police will not have grounds to arrest you!
This pudding is hearty and satisfying at the end of a family meal. It also makes a great after school snack for youngsters who come home ready for something yummy!
Remember to visit Chef Josh’s Tools Page. And do hurry back. Our gmail indicates you people are filled with great ideas to share!
foodstampscookingclub!gmail.com is the place to send YOUR great ideas and to let us know about YOUR favorite knife!
The FTC wants you to know there are links in this post. Should they be clicked, resulting in sales, your humble blogger would be fairly compensated. Please do your due diligence when conducting affairs online or offline. Always do business with those you trust implicitly.