The first cookbook that I bought for myself was the acclaimed and now classic The Silver Palate Cookbook. I bought it at the UCSB Bookstore, took it home and read it like a novel. The opening descriptions of each chapter and the sidebar notes in the inner margins opened up a new world. I learned about prosciutto and every variety of olive, the many possibilities of pesto and some very good excuses for a picnic. I read the quotes and proverbs sprinkled throughout the book and dreamed about recreating any number of the many menus. It wasn’t long after that I got the sequel, The Silver Palate Good Times Cookbook.
As I started cooking from the book, I realized I needed to start investing in cookware and kitchen tools. I began frequenting Jordano’s Kitchen Supplies. Today, Jordano’s is a distribution and food service company. But in the 1980s, they had a retail store in downtown Santa Barbara that was filled with all things related to cooking. I’ve been a cookware collector ever since.
While there are many good points about minimalism in the kitchen. It’s said that all you really need is a skillet, a saucepan, a sharp knife and a few wooden spoons. But you don’t come into your own until you start investing in the tools you need to cook the things you love — all the various sizes of baking pans for the bakers, the food processor for the pesto makers and a pasta maker once you realize that you must learn to make your own ravioli.
The first time I made pesto, I followed the Silver Palate recipe, and I haven’t deviated much from it since. Here’s what to do when you get giant bunches of basil at the market or when it’s growing abundantly in your garden.
Pesto
Adapted from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins.
2 cups fresh basil leaves, washed and dry
4 cloves garlic, peeled and roughly chopped
1 cup chopped walnuts
1 cup olive oil
1½ cups freshly grated Parmesan cheese
Salt and pepper to taste
A pinch of red pepper flakes, optional
Place the basil, garlic and walnuts in the bowl of a large food processor and pulse into well-chopped. Gradually add the olive oil through the top while it’s running. Then add the cheese and season with salt and pepper. Pulse a few more times to blend all the ingredients. Taste and adjust seasoning. Serve with pasta, or anytime you want a flavorful, uncooked sauce.
For years, I used heavy-duty copper pots and pans. But lately, I have found that they are too heavy for me, and I have switched to Hestan CopperBond pans. My favorite and most used pan is their 3.5-quart sauté pan. It has all the benefits of copper but is lighter, more ergonomically designed and easy to maintain.
I have since acquired many Hestan pots and pans. I have an affiliate relationship with them, so if you purchase from one of the links in this newsletter, I may receive a small commission. But I am a huge fan of their products regardless of this relationship, and I use them daily. Right now, they have 20% off all their skillets and skillet sets, so if you are in the market for a new skillet, you might find what you need.
After trying pans from their various lines, I have found that the NanoBond is top-of-the-line, hardwearing and gorgeous; the Titum Nonstick is the best nonstick pan I’ve ever used and is made without PFOAs; the ProBond is a classic tri-ply stainless construction; the Thomas Keller Insignia line is practical for chefs and a good value; and the CopperBond line has the heat conduction of the copper core, the benefits of stainless steel and a beautiful copper exterior.
There’s no doubt that investing in high-end cookware is, well, an investment. But if you cook every day and appreciate using the best tool for the job, it’s probably one you’re willing to make.
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Hi Krista, my pesto recipe is similar but has time saving steps you could try. Start by cutting the cheese into chunks, blitzing in the food processor, and then removing. Next add just the garlic cloves. By starting with them, you can skip the step of chopping them. I also use less oil for a spreadable consistency and like the more neutral flavor of pine nuts instead of walnuts to highlight the basil flavor. To boost nutritional value, sometimes I substitute spinach leaves for some of the basil.
Hi Krista (and Steve!).....loved this first article with the pesto recipe and the pots and pans rec. On target in several ways..... I love cast iron but it's just too heavy any more (arthritis) and my old 46 year old set of stainless is kaput.....I'll definitely look into acquiring a couple of these at least, for now. Any recs for which are welcome! xoxo. Hallie