Our Kitchen Tools For Success
If you have been following our Instagram posts (if you haven’t, start now @chefcontos) we know you have been liking some of the meals that Courtney has been preparing in the Yucatan.
Although the school is under construction (@amorycanelayucatan), the kitchen is not yet installed and the building is temporarily roofless, Chef Contos hasn’t lowered her standards. She employs the same techniques and kitchen heroes whether cooking on a portable induction burner or a customized Aga range.
What’s her secret? Along with decades of professional training and a killer organic CSA (@mestizadeindias), Courtney relies on high-quality tools that are her kitchen heroes – a combination of equipment and techniques that are as valuable as a sous chef. Well, almost.
Imagine never peeling garlic again. No need for a cutting board, a heavy chef’s knife, and a flat surface. With the Rösle press, your hands stay clean and your food tastes better!
There is one chameleon Courtney invites into her Valladolid kitchen - the Staub 4-quart cast iron cocotte pot. Use it to sauté pieces of meat, simmer a soup or gently build a pan sauce. And, if you want to watch one more inning before calling everyone to the table, relax, it keeps everything warm, too.
We know chefs are picky and possessive about their knives. All of us should be. That’s why Chef Contos teaches a knife skills class and hosts a professional sharpener monthly. What knife is she reaching for day after day in the midst of construction chaos? Her 8-inch Kyocera ceramic chef’s knife. It stays sharp, cuts clean and performs to her standards.
If you would like to add any of these heroes to your kitchen, they are all available online, or at our store in Shelburne. Next week, we’ll share more of the recipes that Chef Contos is creating using her favorite tools, but in the meantime, check out how we're making Yuca Fries with Mojo!
Yuca Fries with Mojo
1-3 yuca roots
Coconut oil for frying (will vary by amount of yuca)
1/2 cup olive oil
4 cloves of garlic, pressed
5 tablespoons fresh-squeezed lime juice
Salt to taste
Peel all the yuca root, and as thin as you like with a mandoline. Heat the coconut oil until it's around 375˚F, but it might be best to also use your own judgment since it will change depending on the thickness, etc. Fry until they are the desired color, and use a spider to remove from the oil and allow to drain on a paper towel or rack.
Meanwhile, heat the olive oil and garlic together until the oil is just starting to sizzle around the garlic, then remove from heat. Add in the lime juice, a generous pinch of Unicorn Salt, and serve with the chips!