Quarantine Pantry: Part 2 – Let’s Get Fresh

Here’s the scenario: you have a bunch of shelf-stable staples in your pantry. All the wonderful groundwork items we discussed yesterday. If you were hard-pressed to, you could even come up with a few dishes from just those ingredients. Really though, those items are just building blocks for the fresh things you’ll bring home to cook with. So, without further ado, let’s jump into the second part of a well-stocked at home pantry: the perishables. These are items that you should try to keep on hand (if supplies allow) to compliment your dry staples. They need more frequent replenishing, but with a well-stocked pantry combining parts 1 and 2 of the list, you’ll never be at a loss for something great to cook for yourself and your loved ones when stuck at home.

Perishables

              Onions: The single most important ingredient in most dishes is the humble onion. I always try to have at least a small bag of yellow onions on hand, as they are the base of most savoury dishes. Keeping a red onion around for salads, or to shave on your lox and bagel is a nice thing to do, too. In a pinch, all onions are interchangeable, don’t let anyone tell you otherwise. Keep ‘em in a dark, cool place and use them liberally. A note about shallots: they’re a restaurant staple, but I barely use them at home. If you want to splurge, their flavour is undeniably better in vinaigrettes and sauces, or even just as an aromatic for basting meats, but you never NEED them at home. If you DO get them, store them like other onions.

              Garlic: I love garlic. I put it nearly everything I cook and I use more of it than any recipe calls for. I like three or four bulbs, minimum at a time on hand and that’ll last maybe a week. Keep your garlic with your onions, they’re pals.

              Carrots: Carrots as an aromatic add sweetness and body to things that they’re cooked in. I like to add them to ragus, stews, tomato sauces and carrot soup is a favorite of Liz’s. Plus, as an added bonus, they’re a great treat for my rabbits, Sigi and Sven. Keep them loose and dry in the crisper.

              Celery: The last of the “holy trinity” of mirepoix, celery adds balancing bitterness to wherever onions and carrots are contributing sweetness and body. Keep a head in the crisper with your carrots and if the leaves are big and nice, add them to any salad for great flavour.

Potatoes: I like to have Russet potatoes on hand, because they’re a great frying potato, which is what most of my home-potato-cooking consists of. I rarely make mashed potatoes at home, for which I would use Yukon Golds and although Yukons are technically better roasting potatoes, Russets do just fine there, too. Russets are also the best for making baked potatoes, which are something I just realized I want more of in my life. Keep your potatoes with your onions and garlic in a dark, dry place.

              Fresh Herbs: I wish I could get my shit together enough to grow a little herb garden. Having fresh herbs brings life to any dish, and supposedly, they’re hardy enough for even novice gardeners to keep. Off the top of my head, the ones I personally use most are, in no particular order: fresh bay leaves, Italian parsley, cilantro, thyme, rosemary and chives. Fresh tarragon, lovage, basil, mint, sage and oregano are a bit more specialized as to where you’d want to use them, but if you’re growing herbs, why not grow a whole selection? If you’re getting bunches from the store, I keep them on the counter, in a jar, stems in about an inch of water to be clipped or plucked as needed.

              Eggs: I LOVE eggs. I could (and very nearly do) eat them every day. I’m sad if ever we run out. I like to have about two dozen, and if we had more space, I’d keep more. Eggs are one of those rare items that are both a dish in and of themselves, as well as an ingredient and tool. Get cracking and make yourself some scrambled eggs, fry an egg to top your hash with, hard boil some for deviled eggs, make a rich and filling spaghetti carbonara, whip up some meringue… the list could go on forever.

              Citrus: I’m mostly talking about lemons and limes here, which are equally important in my eyes. Use citrus juice like you would vinegar, to season right at the end of cooking when brightness and acidity are needed. Lemon and lime zest are wonderful brighteners, as well. Keep a few of each on hand, at room temperature and reach for them when you need a squeeze of something sour to round out a dish.

              Butter: Butter IS better, let me tell you from experience. Growing up, we were a margarine household and the first time I had butter, my mind was blown. I never went back. I keep sticks of butter at room temperature in a butter dish right next to the toaster so it’s always ready to go, and there’s always cold butter in the fridge if I need to emulsify it into a sauce or something for some glossy monter au beurre action.

              Cheese: One of my most favorite things in the world is cheese. I can’t get enough. When I was little, my mother used to call me ‘the cheese maven’ which roughly translated from Yiddish means the cheese expert. I could only hope to aspire to such a lofty status. I’m a cheese lover and although I hate to admit it, nearly everything is better with cheese. Keep a few types, depending on your preferences. I like a hard, grating cheese like Parmigiano Reggiano, a melting cheese like an old and sharp cheddar and blue cheese, my current go-to is Bleu D’Elizabeth for pairing with steaks and sautéed mushrooms.

              Chicken Stock: The last thing I want to mention is having chicken stock on hand. If you’re the type of person who wants to make it at home, has a stockpot and has freezer space and such, that’s awesome. More power to you, homemade stock is always better. If you don’t have space to freeze bones until you have enough, or don’t have containers to spare, or just don’t WANT to make your own stock, then -UNPOPULAR OPINION ALERT- boxed, shelf-stable, low-sodium stock is just fine. Just add your own aromatics and punch up the flavour. Make sure to taste before seasoning as well, because even the low-sodium stuff can be saltier than you expect.

With all this stuff on hand, and a bit of creativity, you can make an almost infinite number of dishes. Just pick the protein of your choice and a few great seasonal vegetables and you’re off to the races. So, that’s it. Did I miss any pantry essentials that you think deserve a place on the list? Let me know in the comments, or shoot me a message if you think this list needs any modifying, and thanks for reading so far!