A Holiday Gift Guide For The Culinary Inclined

It’s the holiday season and I have put together the first ever, How to Feed A Senior gift guide, full of my favorite culinary things. Ok… that’s probably not true. There isn’t room for all such favorites but, there are a few item I highly recommend. I thought it would be fun to compile a list and share these suggestions with you Most these items are available on Amazon, and in full disclosure I must tell you, I am part of their affiliate program. That probably doesn’t mean much to you, but it means the world to me to have you purchase Amazon products through my website. I get a small kickback (like a commission) from sales that come at no extra charge to you! So, thank you in advance for visiting this page and your support throughout the holiday season (and always!). I assure you the items recommended below are listed because I love them and I hope you will too.

For Chefs

The first gift guide I’m releasing is geared to those who love to cook. If you frequent this website then you know food is it’s center, so naturally a focus on culinary gifts is a must! It would be amiss to forgo the mention of a cookbook or two but when it comes to cooking, the culinary arts really shine when creativity is put to the test. Cookbooks full of recipes are great for step-by-step instructions and photo inspiration but if your goal is to foster one’s inner chef, then don’t give them a cookbook. Give them a Flavor Bible! The Flavor Bibles are not traditional cookbooks. They don’t contain recipes but instead, offer common food pairings allowing cooks to get creative in the kitchen. For example, let’s say you have tons of beets but little clue as to what to make. Well, just flip to the page for beets and you’ll see a list of complimentary ingredients. When you know what flavors profiles work well together, creating original recipes becomes a breeze. I highly, HIGHLY recommend these books! You do not however need both. I just happen to be a complete fan-girl and listed them both for convenience.

FYI: I removed both the cover jackets so don’t be alarmed if they look a little different online.

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

By Karen Page, Andrew Dornenburg

The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs

By Karen Page

For Bakers

Ok, this is a bit of a shameless plug but what baker doesn’t love a wooden spoon? And these aren’t just your average wooden spoons. These are hand-carved, sustainably made, one-of-a-kind, wooden spoons! I’m talking some serious functional art in which beautiful designs equal beautiful kitchen tools. Below are two mixing spoons that might just earn you some baked goods in return.

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Cadence 2

$68.00

 Hand carved, basswood mixing spoon.

Add to cart

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Walnut Mixer

$73.00

Hand-carved, walnut wood mixing spoon.

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For Both

Speaking of baking, another favorite kitchen tool is The Baking Journal by Magma Books. I use it to document impulse recipes and it’s been especially handy for managing the Full Moon Baking Club and quick recipes for Instagram posts. It includes blank pages for notes, a section for organizing recipes, a place for reviewing cafes and restaurants and several pages of useful tips, conversions, and reference information. For folks that are not exactly bakers but still love cooking, they might prefer The Food Journal which is very similar in design. They are basically scrapbooks for foodies but less paper craft and more for documenting thoughts, ideas and adjustments. And again, I’m telling you about these journals because I own both and recommend them because I use them!

The Baking Journal: A Scrapbook for Bakers

By Magma Books, Aaron Tan

The Food Journal: A Scrapbook for Food Lovers

By Magma Books, Marco Donadon

My final culinary must-have is a cast iron skillet! Every kitchen needs at least one. They are the heirloom of pans, if ever there was such a thing, cause they will last a life time and them some. Lodge Cast Iron is a quality brand that is very affordable and preseasoned for immediate use. I own three different skillets in three different sizes, a dutch oven, and a few specialty items which is to say, I can’t recommend them enough! Below is a link to the skillet size I use most but I encourage you to browse their other designs because they have all kinds of kitchen delights! I’ve included a photo gallery of things I’ve made in using my collection to highlight their versatility. They are also fantastic pieces for camping trips or times when you need to cook over a fire.

Lodge 10.25 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet Pan for Stovetop of Oven Use

Lodge Logic

I’ve gotta keep this list short because I have two more gift guide to create but comment any favorite kitchen items or culinary suggestions you think would make great gifts. I’d love to hear your recommendations

Also, caregivers and spoon carvers, your guides are next! Stay tuned for those suggestions. they’re coming soon!

Red Curry-Miso Pumpkin Soup

If you need a little something different for your Thanksgiving spread, you can try this red curry-miso pumpkin soup. I know red curry and miso don’t exactly conjure-up the traditional flavors of the holiday but that’s all the more reason to try this recipe, especially if you’ll be appearing at assorted Friendsgiving events. The pumpkin keeps it “on theme” while dodging any chance at “more of the same”. And miso and red curry paste both pair well with squash. Why not shoot for “progressively” traditional this year as a way to build bridges at your Thanksgiving table?

Ingredients:

• 1 chopped yellow onion
• 1 cup chopped carrots
• 2 tbsp Thai Red Curry Paste
• 4 cups broth
• 1 peeled and chopped sweet potato
• 1/2 a small roasted sugar pumpkin (a can of pumpkin puree is fine as a substituation for fresh pumpkin)
• 2 cups water (or enough to thin to desired consistancy)
• a wedge of lime
• 1 tbsp miso paste
• cilantro, croutons, and pepitas for garnish
• sriracha (optional)

Directions:

1. In a large pot, saute the onion and carrots together for a few minutes until the onion starts to soften.
2. Add the Thai Red Curry Paste and mix to combine.
3. Slowly add the broth, deglazing the bottom of the pot in the process.
4. Stir in the sweet potato and pumpkin and bring the temperature up to a soft boil. (Add water if necessary to cover the ingredients.)
5. Let cook until the sweet potatoes are soft and cooked all the way through.
6. Carefully blend the soup with an immersion blender. (Using a standard blender is fine, just do it in batches and let the soup cool some first as the heat can cause damage.)
7. Squeeze a wedge of lime and stir it in for taste.
8. Add water if necessary to thin the soup to your desired consistancy.
9. Return to tempurature and then remove from heat before adding the miso paste. (Miso paste is temperature sensitive. Do not boil.)
10. Remove a cup or so of soup and disolve the miso paste in it, then return it the pot and stir to combine.
11. Serve immediately in bowls and garnish with cilantro, croutons, pepitas and sriracha if using.

And now for the disclosure statement…

If you know me or have been following here for a while then you know I’m not one for accuracy or measurements when it comes to cooking. I’m about flavor! I’m intentionally working to better document my recipes as I know that they can be helpful to others. However, a recipe can often feel restricting, stunting the creative process when one assumes they don’t have all the necessary ingredients to make a dish. Dismiss that hesitation and lean-in. If you look at recipes and consider them as flavor profiles instead of how-to guides, you’ll discover your inner chef. The recipe above is actually inspired by this dish from Heidi Swanson’s cookbook Super Natural Every Day. It looks quite a bit different, but it’s kinda the same. I substituted sweet potatoes for the new potatoes which then prompted a switch from lemon juice to lime juice. I skipped the tofu and kale all together but for the most part, the ingredients are much the same. The big difference is the original recipe is like a salad, whereas mine is a soup!

Have I lost you yet? My point is cooking is all about flavor, and more importantly it’s understanding flavor profiles! Flavor combinations are the bones to every good meal and if you are unsure of where to begin, I strongly recommend this book. (There is also a vegetarian version if that’s more your things and I will tell you that I own both and use them constantly!)

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

By Karen Page, Andrew Dornenburg

Once you understand which foods and flavors work well together, you can begin to craft original recipes. In my opinion, this is what takes your from being a cook to becoming a chef. Techniques can be taught but melding flavors together is an art. Much like a painter that combines colors to create new colors, a flavor profile is derived from depth. It’s one thing building on another to produce taste which helps define your palate. If you let the seasonal produce be your guide and flavor combinations develop your palate, you’ll discover new ways to assemble meals, even in a pinch!

Good luck, get creative, and enjoy the craft of cooking!

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