BriKins13's Profile

I will second Kevin's recommendation for the Tramonita. $240 for a 10 piece set, or $149 for an 8 piece (that includes smaller saucepans) from the big-box store with a W. I picked up the 10 piece set before moving over a year ago, $200 around the Christmas season. I couldnt be happier with its performance, or the price. From there you can add the dutch oven, a couple non-stick pans, casserole dishes, and still come in WAY below the All-Clad, while getting cookware that is 9/10 as good and a small fraction of the price. Your mother wouldn't be disappointed.

With garlic, onions and shallots, I always peel off the first layer of actual 'meat' like the above poster. Thing is- I throw it in a bag in the freezer, and use it next time I make stock (along with the stems from herbs, ends of carrots, celery greens, etc.) I figure I'll end up throwing a couple onions into the stock anyways- so I don't sweat peeling off a couple extra layers of any of those veggies, as I know its all going to get used anyways. The skin isn't easy to peel, but that first real layer generally comes off pretty quickly and without much effort.

Had some serious Deja vu with the following recipe for Gnocchi Mac and Cheese
http://www.thekitchn.com/thekitchn/slinks/gnocchi-mac-cheese-delicious-links-for-101110-129280

Make some Mulled Wine. We made a few batches last winter- lots of cinnamon, nutmeg, allspice, cloves- whatever spices you want... Orange zest, peel, apple slices, simple syrup- a Big 'ol jug of red wine, heat it up for a while, till your whole house smells like it, and sip it out of mugs, with a splash of brandy (to make up for the alcohol that cooked out during the heating). Great for the oncoming cold weather- and we've even funneled the remains of batches after parties back into an empty wine bottle, and kept it for a couple weeks- nuke it glass by glass till its gone.