Oils and Vinegars
Spring-cleaning. There’s something so invigorating about the phrase–and the practice. That’s why, a few weeks ago, I found myself rummaging through my pantry, fridge, and freezer in full-on Peter Walsh mode (minus the square glasses and goatee).
My mission: to end up with a pared-down kitchen whose contents were completely known to me. That way, I’d remember what I had, use it, and avoid food waste. My tactics: to get rid of anything expired or that I wouldn’t touch (dried basil, I know where you’re hiding!). Most importantly, I resolved to buy less–and to make sure that what I did buy was versatile and nourishing (trans fats, corn syrup, and tons of sugar, you’re not welcome!).
This was a bit of a challenge. After all, I often gave in to my voracious desire to taste anything that sounded interesting, compelling, or novel. Rangpur lime syrup? What’s that? I’ve got to try it, was my typical thought process. Other times, I’d see a recipe–usually for a dish from an unfamiliar cuisine–and end up purchasing an array of ingredients to prepare it. Hence, my pantry, which looked like a mini gourmet food emporium.
But, the birds were chirping, the rhododendrons were blossoming, and I was determined. Spring was calling–and so was my cluttered kitchen. So, out went bottles and bottles of exotic fruit syrups, sugary marinades that had been given to me as gifts, cans of soup meant to consume by early 2010, the aforementioned dried basil, and spice blends (I like to have more control over my seasoning).
The process was cathartic, and kind of fun. And the results were compelling: my ingredient inventory is more familiar to me, and I’ve been using more of what I have.
The past couple of weeks, I’ve been relying on the small box of pectin powder I purchased years ago to cook up homemade jam. I’ve made miso soup twice, with the bonito (tuna) flakes and dried kombu (kelp) that I found at the back of my pantry. I’ve been drizzling the artisanal sorghum molasses I received as a gift before my second son was born on my berries for dessert at night. And I’ve been dreaming about how to use the black truffle salt I purchased from Dean & Deluca nearly six months ago.
Clothing closet and basement freezer, you’re up next!
Sweet Ingredients
