Think about it most knives get used several times per day. In fact, it's rare to prepare a meal and not use a knife. Since I cook a lot you can imagine how many times knives are used at my house and how many knives I've collected over the years. In practicality though, I could live with three knives. If forced to choose three, I would pick:
WÜSTHOF CLASSIC Extra Wide Chef set (2 knives)
WÜSTHOF CLASSIC Serrated Slicing knife
The CLASSIC set includes a 4 inch wide pairing knife which is perfect for small kitchen tasks, think peeling and cutting thinks like apples, garlic and potatoes. Also included in the set is a 6 inch wide cooks knife. This larger, heavier knife is a multi-use knife great for chopping. Together they are essential knives for the home cook.
My third knife, the WÜSTHOF Serrated slicing knife, is a sleek knife with a comfortable handle that effortlessly slices through meat, bread and even thick skinned produce. It is a versatile knife that cuts clean and smooth every time. WÜSTHOF knives are known for strength and durability. All three of these knives are precision forged from one solid piece of steal making them ideal for all kitchen tasks.
So there you have it...the three knives I couldn't live without!
***Want to try them for yourself? The nice folks at WÜSTHOF are giving one lucky reader the chance to win all 3 knives. Find out more below.***
But first here's a delicious recipe perfect for the holidays. This moist almond rich gingerbread loaf cake makes a great addition to your baking rotation this season. Serve it with a cold glass of milk or a steamy cup of coffee to enhance the classic holiday flavors.
Almond Gingerbread Loaf
1 1/4cups cake flour
3/4 cup almond flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/4cup light brown sugar, packed
2 large eggs
3/4 cup whole milk
1/2 teaspoon vanilla extract
1/4 cup (60ml) dark molasses
1 1/4 teaspoons ground ginger
1-2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Preheat the oven to 350°F. Butter and flour a loaf pan.
Whisk together the cake flour, almond flour, baking powder and salt in a medium bowl. Set aside.
Place butter in a large bowl and beat on medium speed until creamy. Add both sugars and beat until light and fluffy. Add the eggs, one at a time, beating for 2 minutes after each addition and scraping the sides of the bowl. Reduce the speed to low and alternately incorporate the flour mixture and the milk, beginning and ending with the dry ingredients. Scrape the sides of the bowl.
Remove half of the batter and transfer to another bowl. Stir the vanilla extract into one half of the batter and the molasses and spices into the other. Pour one half of the batter into the prepared pan. Pour the other half on top. Using a paring knife swirl the batters together to get a marbled effect. Tap the pan gently once or twice on the work surface to remove any air bubbles.
Bake the cake for 50-55 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan over a wire rack for 15-20 minutes then carefully unmold onto the rack to cool completely.
Slice using a WÜSTHOF Serrated slicing knife.
a Rafflecopter giveaway
Be sure to check out the following Virtual Potluck Blogs for more chances to win:
- Steak Fajitas with Avocado Crema from Cookistry
- Turkey Roulade with Quiona & Swiss Chard from Diabetic Foodie
- Cranberry Salad from Miss in the Kitchen
- Bacon Wrapped Pork Tenderloin with Apple and Sausage Filling from Thyme in Our Kitchen
WÜSTHOF provided me with a CLASSIC Two Piece Extra Wide Chef Set and a CLASSIC 5″ Serrated Slicer for review purposes plus a second set of knives to give away. All opinions are my own.