The Perfect Pantry®

Other People's Pantries #53

From Peter (Kalofagas), in Toronto, Canada:

Here are a couple of photos of my cellar, which acts as a pantry and wine storage. Its contents are an extension of whatever supplies and provisions are used in the kitchen.

 

I have a long wall of shelves full of kitchen ingredients and a new rack for my budding wine collection.

Dried goods, jarred and canned foods, pasta, rice, legumes, herbs and spicies, olive oils, baking trays, dishwashing liquids, towels and liquor, beer and wine are all stored in the pantry/cellar.

And I also use the pantry to dry and cure meats such as sausage, or as seen in the photo...pastourma!

On Saturdays, we peek into Other People's Pantries.

Come on -- show us your pantry.

*Other People's Pantries will be ending soon to make way for a new Saturday feature. However, we'll keep peeking in pantries as long as you keep sending your pantry photos. So, please send your photos as soon as possible.

Here's how.

Ground coriander (Recipe: curried turkey meatballs)

A favorite post from the earliest days of The Perfect Pantry, updated with new photos, recipe and links.

Once upon a time...

Our granddaughter Sabina knows that all good stories begin this way.

Once upon a time, the Sultan Schahriah, who had caught his sultana cheating on him, resolved to marry a different woman every day -- and to have her beheaded on the following morning, so no wife could ever get the chance to be unfaithful to him again.

(Sound familiar? It's the premise of The Thousand and One Arabian Nights.)

Scheherezade, daughter of the Grand Vizier, begged to become his next wife, so she could put a stop to this nonsense. To forestall her own death and the death of any other unlucky bride, she crafted a story-within-a-story so intriguing that, night after night, the Sultan spared her life.

In one tale, she told of a merchant, childless for forty years, who was "cured" by a love potion containing coriander. And though this story was very old (the tales were first published in Arabic in 850 AD, from stories handed down through generations before that), Scheherazade might have gotten the idea from the Chinese, who for thousands of years had used coriander as an aphrodisiac.

Pine nuts (Recipe: penne with roasted red pepper pesto)

When I look out the window in front of my desk, I see pine trees.

And out the kitchen window? Pine trees.

And from the windows in the living room, bedroom, porch? Pines, pines, pines.

Pine trees everywhere, but not a single pine nut to eat.

How is that possible?

Kencur/lesser galangal (Recipe: Balinese green beans)

Please welcome Julia, who with this post joins The Perfect Pantry as guest blogger. A trained chef, she has worked in some of the finest restaurants in the country, and for many years ran an innovative cooking service called Interactive Cuisine. A consultant to restaurants, farms and food businesses, and an avid urban gardener, Julia blogs at Grow.Cook.Eat, where you can read more about her cooking adventures in Bali and Vietnam, and in her own kitchen in Cambridge, Massachusetts.

Guest post and photos by Julia of Grow.Cook.Eat., in Cambridge.

Ten years ago, I traveled to Southeast Asia –- to Bali -- for the first time. I didn’t know much about the cuisine before I went, but I discovered that this ruggedly beautiful island has its own cuisine, unlike that of any other part of Indonesia.

During my vacation I took a cooking course in Ubud, the cultural hub of the island. Even though my culinary school education had included two weeks of classes in Asian cooking, I quickly discovered how much I didn’t know.

The first hour of our class –- sitting in the garden under a thatched roof cabana, drinking fresh hibiscus iced tea -– was devoted to the Balinese pantry. A few of the ingredients I had used before: lemongrass, ginger, onions, garlic, chiles. Turmeric, which all of us have in our pantries in bright yellow powder form, was presented as a fresh rhizome.

Many ingredients were introduced as we learned the essentials of Balinese spicing. Most, like “torch” ginger, kaffir lime leaves and shrimp paste, were new to me. When kencur (also known as “lesser galangal”) was passed around, the distinct, pungent aroma immediately signaled its role as an essential ingredient in Balinese cuisine.