My dad was a mechanic when I was growing up. He worked by
himself, for himself on large machinery that was usually located at
remote farms around San Benito and Santa Clara County. I still see
some of his customers and they tell me that he was a pretty
stubborn Dane and refused their help when offered, even if the
equipment being fixed weighed several tons.
My dad was a mechanic when I was growing up. He worked by himself, for himself on large machinery that was usually located at remote farms around San Benito and Santa Clara County. I still see some of his customers and they tell me that he was a pretty stubborn Dane and refused their help when offered, even if the equipment being fixed weighed several tons.
The tractors he fixed were too large (or too broken) to be hauled to a shop. So he would fix them wherever they broke down, traveling long distances in his huge orange and white service truck. The back of the truck consisted of a huge crane, assorted jacks, welding supplies, extra fuel, wooden blocks and orange metal tool boxes lining the sides. To get to the tools, you had to open one of the outside doors by twisting the handle. Inside, there were rows of drawers or large cabinets. Inside were the tools.
When I would go to work with him (which I loved), my job was to hand him the tools. He would say, “Get the –-inch socket and the wrench. The wrench is in the driver’s side, second door, third drawer down, fourth row from the left. The socket is in the passenger’s side, third door, second drawer down, in a red metal case. Open the case and it will be toward the back.”
This was organization at its finest. And, though the job featured massive amounts of grease, gasoline and dirt, every tool was meticulously cleaned before it went back into its rightful spot in the tool box. In terms of kitchen organization, I probably learned most from my dad: clean up a mess right away and put everything back where it goes.
Dad believed in quality tools and, when it comes to the kitchen, I couldn’t agree more. Without the proper tools, it’s hard to have fun cooking. And buying fewer kitchen tools, but buying better quality, always pays off because those are the tools that become your friends and allies in the kitchen.
Buy the best quality you can, and buy fewer pieces. Add as you are able. Clean up as soon as possible and put everything back in its place. One word of warning: If you have children who are of helping age, you know as well as I do that things might get put away … just not in the place you intended. THAT would have driven my dad crazy!
Hello, Jimmy Dean
I promised you soup and soup I deliver, thanks to lots of help from readers. This first recipe is from Karen Ayers, a longtime reader who used to give me recipes all the time. Welcome back, Karen! It’s great to read another one of your common-sense, delicious recipes.
Karen’s Italian Sausage Soup
1 lb. Jimmy Dean hot breakfast sausage
1 cup uncooked long grain rice, brown or white
6 cups beef broth
1 16-oz. can cannelini or black beans, rinsed and drained
1 16-oz. can fire roasted tomatoes
Black pepper to taste
1 box frozen spinach, thawed and squeezed dry
– Cook the sausage in a soup pot until brown and broken up. Add rice, broth, beans, tomatoes and pepper. Simmer uncovered until rice is tender (about an hour to let flavors marry). Stir in the spinach and let simmer a few more minutes to warm it up then serve.
Hearty winter soup
Reader Allen Hayes contributes this favorite recipe for beef barley soup. He uses leftover prime rib when possible or stew meat works wonderfully, too. This makes enough for leftovers later in the week.
Hearty Beef Barley Vegetable Soup
1/2 lb. stew meat, cut into 1/2-inch pieces
Beef bouillon, if needed for flavor
1 16-oz. can chopped tomatoes
2 cans Campbell’s beef consomme
2 cans water
1 can Campbell’s golden mushroom soup
1 can water
3/4 cup chopped onion
1/2 tsp. basil
2 bay leaves
1/2 cup barley (or 1 cup for thicker soup)
1-1/2 cup chopped celery
1-1/2 cup chopped carrots
1/4 lb. quartered mushrooms
– Brown meat in heavy pot. Add soups, water, bouillon, tomatoes, onion and basil, and bring to a boil. Cover and simmer for 1 hour or more.
– Add barley, celery, carrots, mushrooms, and any other vegetables desired. Bring to a boil. Simmer for – hour to 1 hour more. Serve.
Reliable lentil
This recipe has been in my family for a long time, ever since my mom found it in Country Woman or Country Cooking or something like that … we can’t remember! Anyway, Marty Rummel from Trout Lake, Wash., made it up and we’ve been making it for years, as has reader and longtime friend Diane Rubida who sent it to me last week. Make it in the slow cooker and it will be fragrant and delicious when you get home.
Spiced Lentil Soup
1/2 lb. Italian sausage, crumbled, casing removed
1/2 cup diced onion
1/2 cup barley
3 cloves garlic
3 quarts chicken stock
1 cup lentils
1 whole chicken breast, uncooked
1/2 cup parsley, chopped
1 15-oz. can garbanzo beans and juice
1/2 to 1 lb. fresh or frozen spinach
1 12-oz. jar mild or medium salsa
– Brown sausage, onion, barley and garlic together in skillet. Remove and place in bottom of slow cooker. Add the chicken stock, lentils, uncooked chicken breast and parsley. Cook on low all day.
– When you get home, remove chicken breast and discard bone and cartilage. Shred meat and return to cooker. Add beans, spinach and salsa to soup mixture and heat through, about – hour more. Makes 10 servings.
FUTURE FOOD: I have been testing like crazy so next week we’ll talk about Louisiana gumbo, Italian chicken stew and whatever you feel like sending me … desserts, anyone?
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The basics of good cooking tools
– Good knives: Chef’s knife, paring knife and serrated knife. Forschener (also known as Swiss Army) makes beautiful knives that are highly rated, but not highly priced.
– Bowls: Set of five stainless steel mixing bowls. Set of three ceramic bowls.
– Three good wooden spoons: Large round or oval, small round or oval, spatula-shaped. And a wooden fork for pasta. (My favorites come from Pampered Chef.)
– Good cutting board: I love the wooden pig that I made in junior high woodshop, but many people prefer plastic.
– Five good pots and pans: Large cast iron casserole pan with lid for stovetop or oven (Le Creuset or similar). Stock pot. Cast iron or non-stick skillet. Small and medium sauce pots.
– Glass measuring cup (for liquids).
– Set of stainless steel measuring cups.
– Set of stainless steel measuring spoons.
– Set of four small glass prep bowls.
