I learned to cook in college because we had our own kitchen in a small one-bedroom condo called Mayfield in Vanderbilt. We were all broke and running out of cafeteria dollars. We would have Japanese, Italian, Spanish, French and Southern dinners. We even baked cookies and cakes. We had small sets of sake, probably stolen from the Japanese restaurant in Nashville, and served hot sake to our dinner guests. I was even tricked into buying one of those pots and pans sets from a vendor that cost a fortune. I was still paying when I had a career years later.
We didn’t eat very healthy in those days, just my roommate Beth. She could eat lots of cottage cheese with raisins. She also bought “spirulina” vitamins and did yoga. My other friend, Sally, was one of the only vegetarians she’d ever met, but after graduation she was eating hotdogs, so I guess that didn’t work out. Beth had us join Vanderbilt’s “Wine Tasting Society,” though my roommate Anne and I would normally hide a bottle of cheap Chablis in our laundry hamper at the sorority house. Our mother, Cornelia and Miss Mary, prepared gourmet meals for us that were spectacular and increased my appreciation for fine dining. Miss Mary made us a mint ice cream cake on our birthday which I still make for my kids.
My college days were filled with wonderful memories of all the great southern cuisine in Nashville, Tennessee. We ate fried chicken, grits, and drank Play Dee Does at Cajun’s Wharf. On Thursday nights there was happy hour at Spats or Fridays (TGIF). We went where the cheap drinks and free food buffets served college students. The dreaded freshman 20 pounds burned off when we walked to class or rode our bikes. My metabolism has caught up to me now and I have to diet all the time, but I still love cooking a variety of foods and pairing them with good wines.
Here are some basics you must have in order to have a well-stocked kitchen.
1. A large pot with a lid.
A non-stick surface is good or a very good clean pot that is easy to clean. Enamel pots are difficult to clean. You will use this to boil pasta, make soups and sauces. It is usually around 8 quarts or more and is called a stock pot.
2. A large sauté pan with a lid.
A 5.5-quart size is a good size. This jar should be non-stick or easy to clean. Old pots don’t clean well and the non-stick surface falls off. The more expensive the better, but you can get cheap nonstick pans at Target or Costco (but they don’t last as long).
3. A small pan the size of a tortilla
This should also be non-stick for sure! I use this type of pan almost daily for eggs and small dishes. Don’t forget to get a few spatulas that are also non-stick.
4. Two or three handles
Don’t be the cheap kind or you will regret it. Buy the OV glove at Target or the large rubber glove that says 400 degree proof or boasts you can dip it in boiling water. Cheapo potholders really piss me off, especially when you take the cookies out of the oven – OUCH!
5. Two muffin pans, two cookie sheets, two round cake pans, one 9×13 cake pan. Even the old ones are good because you’ll be using NON-STICK ALUMINUM on your cookie sheets or parchment paper. You’ll also buy cheap muffin tins to use in the muffin tins for easy cleanup.
6. PAM or other nonstick cooking spray. This is important. Spray everything before cooking and you will be satisfied with the cleanliness. PAM also has a type of baking spray that works great in cake and muffin pans. Note on PAM, do not spray the pan around the gas flame – IT WILL CAUSE A FIRE!
7. Non-stick aluminum foil, regular aluminum foil (but it’s boring and food sticks to it), muffin or cupcake tins, maybe parchment paper, plastic wrap, clear gallon bags, and other zipper bags in sizes sandwich too.
8. Olive oil, vegetable oil, salt and pepper, balsamic vinegar and other vinegars if you feel like it. Baking powder, baking soda, white flour, Bisquick baking mix, yellow cake mix, or chocolate cake mix. Vanilla, Crisco, Cornstarch, White Sugar, Brown Sugar, Powdered Sugar, Chicken Broth, Sweetened Condensed Milk, Sugar Free Chocolate Powder, Oats like Quaker One Minute Oats. Well, these are just suggestions.
9. Refrigerator Basics: Real butter, eggs, cream cheese (low fat is fine), sour cream, grated cheeses, square cheeses like grilled cheeses and Panini’s, whole grain English muffins, breads, milk, condiments like ketchup, mustard, pickles, relish, Tabasco sauce (chipotle is best), minced garlic, barbecue sauce, and salad dressing. The low-fat options are good, the fat-free ones taste pretty gross, and they usually have added sugar. It’s best to eat whole grains, real vegetables, real dairy, and limit the fake stuff. FRUITS for your tasty water, lemons, limes, oranges, grapefruit and strawberries. Also buy those little bags of apples or tangerines so you always have long lasting fruit!
10. Spices: I like mixed spices like Lawry’s Seasoned Salt, Lemon Pepper, Old Bay Seasoning, and Monterey Steak Seasoning. But have the basics like basil, curry powder, dill, oregano, paprika, rosemary, sage, thyme, and cinnamon. Others you may want are allspice, marjoram, coriander, mustard, garlic powder, garlic salt, celery salt, onion powder, and different flavors of salt and pepper.
11. Other luxury or “extra” items
Very good knives – the most expensive if you can afford them. Otherwise get the kind that doesn’t require sharpening (who has time for that?)
Cake plate – 10-inch glass or metal
9×9 or 8×8 baking pan good for brownies
Large Skillet – 14x10x 2
Bundt Pan – fancy type, springform, 13x9x2 glass or metal pans
I have many recipes for beginner cooks and college students. I actually uploaded my cookbook to one of those websites where you can use it on your iPad.