Living Large in a Cozy Kitchen

6 tips to live and eat well in a small cooking space

Cooking in a small kitchen doesn’t mean settling for small pleasures. Living in a small space or cooking with just a few ingredients doesn’t have to be meager living or boring. Simple living doesn’t automatically equate to living primitive, like a college student eating Top Ramen every night. It all comes down to being more intentional in your choices.

Here are six easy ways to maximize function and enhance the tastes that come out of your cozy cooking space:

#1 – Do more with less. The smaller the space the more important it is that each component serves multiple functions. Whether you live in a studio apartment or mobile home – with a kitchen the size of shoebox – there are easy and cost-effective ways to maximize function without compromising style. For example, when it comes to storing items you use frequently, hang them from hooks or place them inside metal baskets, or on shelves mounted below the cabinets. This will help reduce the need for building bulky built-in cupboards. Displaying cooking tools will add texture and interest to your kitchen, too

#2 - Commit to excellence. It’s also important to focus on high quality ingredients and kitchen tools. Although it may cost a little more, quality cookware is a better investment in your quality of life and longterm health. A must-have in my kitchen is a Dutch oven. I absolutely love the richly colored high-gloss enameled cast-iron cookware by Le Creuset, World Cuisine, and Lodge Enamel (this one was love at first sight). The elegant designs, tight lids and thick-walled construction hold the heat better than other pots, which means you can turn down the heat. Plus, they allow for perfectly seared and simmered seafood, sautéed evenly meats, and beautiful stews and braises.

When it comes to cookware, why not invest in a fewer higher quality pieces? It’s better than storing a bunch of appliances you seldom use. Do you really need five sizes of pots or three frying pans when just one or two will do the trick? Because you, or someone who loves your good cooking (hint-hint) just dropped $150+ at Williams-Sonoma, I suggest you proudly display your new cookware by hanging them from a rack instead of hiding them in a cupboard.

#3 - Minimalism is tasty. Bring boldness and creativity to your plate with flavors that zing! Economizing is not about reducing quality, either. In reality, the opposite is true. Minimalism requires smarter choices. “No amount of sizzle can make a bad steak taste good.” The new Californian-style of cooking focuses on finding combining the freshest foods from your local farmers market. The goal is to let the main ingredients speak for themselves. Add as little as possible and let the natural flavors accentuate their innate qualities. Fresh natural food never needs to be covered up with loads of butter, spices or sauces. Let the main ingredient be the focal point of the dish.

#4 - Simplicity is not plain. Consider installing bamboo countertops. Today, it’s one of the earth’s simplest, yet most widely-used building materials. Bamboo is versatile, functional and attractive. In design, it offers a clean, natural look while elevating the space. Bamboo surfaces are kind to the earth and more durable than other woods or manufactured products. Bamboo counters eliminates the need for pulling out a cutting board, and it can maximize a small counter space while adding a natural look. Clean up and after-care is easier, too. Bamboo is bacteria- and mildew resistant – an important advantage in food preparation. Best of all, it’s an inexpensive, plentiful, fast-growing renewable resource.

#5 – Stainless is stress-less. Another way to simplify the kitchen is by installing a single stainless steel industrial-sized deep sink instead of a traditional white ceramic sink. Stainless steel is more durable, resists stains and scratches, and accommodates large pots and pans better for washing while offering a sleek, high-end vibe. A retractable, commercial-style spray hose faucet is another way to make food prep food and cleanup a breeze.

#6 – Just say, “NO” to bottled water. Another earth-wise tip that many of us forget about is NOT buying a case of bottled water. Replace thousands of bottles a year that you’re adding to the waste stream by installing a reverse osmosis water filter under the sink. You’ll also be eliminating the need and hassles of refilling filtered water pitchers. Undersink water filter systems are inexpensive to buy, easy to install, and your water will be crystal clear and tasty.

Fresh from Joanna’s Kitchen

Scallops (almost) Ceviche, with Grapefruit Basil Salad

Using high quality ingredients is essential when I am cooking. When preparing to cook a dish, my #1 focus is to source the freshest ingredients. Shopping local, and in season, is a good starting point to insure you are getting the best produce available.

My latest trip to the Santa Barbara Fish Market rewarded me with beautiful scallops. SBFM are my favorite source for fresh, local and sustainably-sourced seafood. They provide seafood to the Central Coast’s best restaurants and grocery stores.

I was in the mood for something light that required little prep or standing over a hot stove because it was yet another day in the 80s, like many of our California winter days this year. Like most Santa Barbara homes mine is not equipped with forced air – and with our Pacific Ocean next door who needs it?

The delicate, sweet nature of the scallops inspired me to do an almost-ceviche-style dish with nearly no cooking required. The result was something that was crisp on the palate, delicious and satisfying. Best of all, it required only a few ingredients. No need for a huge grocery list or tons of storage.

Ingredients:

Scallops – 6 large

Olive oil – 2 tablespoons

Fresh lemons – 2

Grapefruit – 1

Basil – 1 bunch

Cayenne pepper and sea salt – Dash

Directions:

Soak scallops in fresh lemon juice for at least 4 hours in fridge.

Remove and let rest on a chopping board for about 15 min.

Place in a sauté pan on high heat with olive oil, searing scallops for 2 min. on one side, only.

The lemon and oil will caramelize adding a nice sweetness and light crunch.

Plate and drizzle the drippings over the scallops.

Chop grapefruit into small cubes, removing any white or hard pieces.

Roughly chop basil and toss lightly with grapefruit, adding a dash of cayenne and sea salt.

Serves: 2

Pair with your favorite champagne and have yourself a delicious, simple evening.

Bon appetite!