So what did Santa bring your kitchen?

[Jenise]

Here at Chez J:

A vegan cookbook called Veganomics, which looks very interesting
The new NY Times cook book compiled by Amanda Hesser
A big fat chopping cleaver*

*instantly put to use last night to chop up three smoked chickens

A Cuisinart Griddler, an Oster Blender, a 25 hole Knife block, and the book American Terroir by Rowan Jacobsen.

[Jenise]

A Cuisinart Griddler, an Oster Blender, a 25 hole Knife block, and the book American Terroir by Rowan Jacobsen.

A 25 hole knife block? Haven't seen one that generous, must be great.

A 25 hole knife block? Haven't seen one that generous, must be great.

It not only holds all our knives and a cleaver, including eight different paring knives across the bottom; but also a steel, poultry sheers, a zesster, and a steel spatula. Got it from Chef's, and they have bigger ones.

A big fat chopping cleaver*

Actually, that was the only culinary gift I gave to Betsy as well (her birthday was earlier in month, and she got cookbooks and other kitchen gifts then). Not a "name brand", but best one from local Asian superstore.

I love the format of the NYT cookbook, with recipes listed by pub date.

A Moccamaster.

[David M. Bueker]

Himalayan salt (flakes)
Assorted Asian condiments (garlic-chile, hoisin, etc)

Some fancy tins of olive oil.

NOTHING!.... ...I must have been a bad cook over the past year.

Drew

Some fancy tins of olive oil.

I like giving olive oil as gifts. For many people (at least in my circle), it's hard to justify paying $40-50 for a 750 of a delicate finishing oil. But it's great to have them around!

I got some cookbooks (including a cookbook for baby food) and more wine glasses. Unfortunately they weren't the right glasses. I requested several types, including the Riedel Vinum Syrah glasses (for some reason I like their shape) but got Riedel Vinum Cabernet Sauvignon, which I don't like as much. I'm sure my aunt didn't really think it was a big deal.

Of course I'll still be able to transfer liquid wine to my lips. So maybe it's not that big of a deal afterall...

[Jenise]

I got some cookbooks (including a cookbook for baby food) and more wine glasses. Unfortunately they weren't the right glasses. I requested several types, including the Riedel Vinum Syrah glasses (for some reason I like their shape) but got Riedel Vinum Cabernet Sauvignon, which I don't like as much. I'm sure my aunt didn't really think it was a big deal.

Of course I'll still be able to transfer liquid wine to my lips. So maybe it's not that big of a deal afterall...

Aren't the syrah just the cabernet shape but larger yet? Not that this detail would swerve you if you prefer the other, but coincidentally Bob and I rearranged all our wine glass storage yesterday, of which we have four cabinets full. Something of a disaster has developed over the years, so for instance in the pinot/CdP department (I prefer a burg bowl for grenache-based wines) we have 28 glasses from 7 different styles/manufacturers. Fourteen of them are onesies and twosies. Our cabernet section is even worse, in that there all we have are onesies and twosies and maybe only 6 or 8 total at that. We got to talking about what our replacements should be and ended up in the syrah vs. cabernet loop--last we remember, in the Riedel line they were alike but the syrah is larger which Bob prefers.

Aren't the syrah just the cabernet shape but larger yet?

They are pretty close. In fact sometimes I can't tell when quickly looking into the cabinet and grabbing. But the syrah have a wider bowl and more of a curve, whereas the cabernet glasses are more vertical/straight. The cabernet are still usable, but I prefer syrah for my general all purpose, burgundy for burgundy and the like, and then riesling for some white wines. That's all I 'need' at the moment. But then again I don't drink much cabernet sauvignon. Maybe I'll try it and see if it actually works better in the appointed glass!

Aren't the syrah just the cabernet shape but larger yet?

They are pretty close. In fact sometimes I can't tell when quickly looking into the cabinet and grabbing. But the syrah have a wider bowl and more of a curve, whereas the cabernet glasses are more vertical/straight.

The cabernet are still usable, but I guess I'm similar to Bob in that I prefer syrah for my general all purpose (provides more perfume and also just feels better in my hand), burgundy for burgundy and the like, and then riesling for some white wines. That's all I 'need' at the moment. But then again I don't drink much cabernet sauvignon. Maybe I'll try it and see if it actually works better in the appointed glass!

Got a book: The Wine Lover's Devotional, byt Jonathon Alsop, and a college football mascot-topped cork wine bottle stopper.

A tagine. Haven't had one before. It's soaking in a big tub of water in the laundry right now, preparatory for its first use (as directed by the instructions). We plan to do something based on chicken thighs for tomorrow's dinner.

I got a neuro fuzzy rice cooker, and some sort of electric wine cork puller. Gene saw the electric puller at a party we went to before Christmas and was amazed by it. I bought myself a hefty cleaver so I can whack chicken breasts in half, plus other tough jobs for my hands.
Someone mentioned getting a griddler...you are going to love it. I sure enjoy mine...very versatile.

[Jenise]

A big fat chopping cleaver*

Actually, that was the only culinary gift I gave to Betsy as well (her birthday was earlier in month, and she got cookbooks and other kitchen gifts then). Not a "name brand", but best one from local Asian superstore.

I love the format of the NYT cookbook, with recipes listed by pub date.

I haven't had time to peruse the book yet, but I respect Amanda Hesser. I actually didn't have it or anything kitchen-related on my list, but Bob of course gravitates to that department and the cleaver was all his idea. I'm happy to have it. Like Betsy, won't need it often but when we do, it will perform a service nothing else in our kitchen can handle half as well.

The 210mm and 270mm gyutos from this line.

I really like the 270mm, but the edge retention on the 210mm is not as good as my old 210mm and is kind of marginal for everyday use. However, the knife is very thin, and virtually never wedges.

Liz and I received a 6" Shun chef's knife from my brother. Coincidently, we sent him a 5" ceramic chef's knife! I guess we're brothers after all.

The tagine had its first outing today. We cooked a fragrant dinner based on chicken thigh fillets. The Francophile enthused: "It's fabulous. Ten out of ten." Just as well, because we're having the other half of it tomorrow night.

tagine 30 Dec 10.jpg

Matilda, that looks great! We have identical tagines; I need to give your recipe a whirl. Thanks for posting!

JuliaB

Julia, please check the edited version of the recipe before cooking - I had left out an ingredient.

Hope yours turns out well!

I got a large Shun Santoku knife, assorted fancy condiments like sundried garlic in oil and harissa spiced peppers, some much needed Riedel double old-fashioned drink glasses for the bar and a very large crystal ice-tea dispenser that will probably go to the next white elephant gift exchange I attend. My kitchen is crammed with equipment already and I don't need anything more. For the first year ever, I didn't receive a single cook book, which is a good thing as I need to get rid of at least a couple dozen that haven't had their pages turned in a decade. I did get a nice gift certificate to Palate Food & Wine, which is one of my fave restaurants and wine shops in this area.