The Perfect Pantry

Other People's Pantries #76

From Andrea (La Dolce Vita), in Texas:

I am a personal chef and caterer. Here is a photo of one of my personal pantries (the neat one).

Sherry vinegar (Recipe: bread salad with roasted tomato vinaigrette)

Ten things I know about sherry vinegar (you'll be glad to know them, too):

Ginger root (Recipe: steamed fish in packets)

One horribly hot and humid day last summer, I visited my friend Julia's tiny urban garden.

I didn't go for the copious quantities of iced coffee that we both love, nor for her especially good egg salad, nor even for the effortless conversation we always enjoy.

No, what I really wanted was to dig ginger.

Julia, a chef and restaurant consultant, stores her ginger in the garden during the summer months. She digs it up when she needs a bit for cooking, breaks off a piece, then plants it back in the garden, where it continues to grow.

In the photo above, that's Julia's hand holding a "hand" of ginger, which has sent out new roots. In the front are three "fingers" of new ginger growth, brighter white than the old part, and with new green shoots coming out the top.

Tequila (Recipe: tequila-lime flank steak, grilled cherry tomato salsa, and a classic margarita)

Please welcome Bryan, who with this post joins The Perfect Pantry as a guest blogger. By day, he's an experience design consultant; he's also a former bartender who studied at the Boston University Wine Resource Center. Bryan is passionate about local and sustainable food, dabbles in photography, and makes a mean mojito. He’s here to to raid that other kitchen cubbyhole most of us have: the liquor cabinet. You'll find more of Bryan's recipes at Vinilicious, which he vows to start up again.

Guest post and photos by Bryan in Boston.

I used to bartend some years back at a jazz club, and at the end of my shift it was a habit of mine to mix up a tall, classic margarita.

I’m not talking about what passes for a marg at the neighborhood Chili’s, made with dash of Jose Cuervo, a bit of triple sec, and two or three glugs of sugary sour mix. This was the real deal: 100% blue agave tequila, Cointreau, topped up with freshly squeezed lime juice, rimmed with salt crystals the size of small stones.

The jazz club doubled as a restaurant. Nothing fancy, really -- steak tips, buffalo wings, and the sort -- but after an eight-hour shift standing behind a counter and slinging cocktails to parched salsa dancers, an order of overcooked steak tips tasted like just the closest thing to heaven.

After one particularly busy night, I accidentally spilled my margarita into my steak tips. I don’t remember what I was thinking -- perhaps I was just way too hungry to pick up takeout on the way home -- but I ate them anyway. What I do remember was that they tasted better than they did when they'd come out of the kitchen. (The soaked fries, not so much.)

Other People's Pantries #75

From Shannan, in Port Angeles, Washington:

Visitors always gravitate around our pantry. It is voluminous.

Frozen chicken breasts (Recipe: chicken with mango barbecue sauce)

Adapted, in part, from an archived post, with new recipe, photos and links.

Today I'm planning to bare my breasts.

Fear not, my breasts are absolutely G-rated, and they are an essential part of my culinary arsenal. More than any other food product, boneless, skinless frozen chicken breasts are the save-my-bacon ingredient I turn to week in and week out, whether I need to create a meal in a hurry or I'm cooking for a crowd.

Preserved lemons (Recipe: Couscous salad with herbs)

In the deep recesses of my pantry, large wire racks hold the cookware I don't use every day: three stacks of dim-sum size bamboo steamers, two orange mini coquettes, a plastic box of sushi-making gear, a handful of Bundt pans, three paella pans, one red cast iron karahi, and six conical-topped tagines.

Before the day I bought, on super-dooper sale, my first tagine in a tiny store that was going out of business, I knew nothing about Moroccan cooking. The shop owner included one of her favorite recipes for a traditional chicken and olive stew.

One of the ingredients listed was preserved lemons. I had no idea what they were and asked whether I could substitute fresh lemons instead.

No, no! she replied. The preserved lemons are absolutely essential.

One taste, and I knew just what she meant.

Nutella®, a Pantry Special (recipe: banana or strawberry quesadillas)

Pantry Specials are great ingredients that find their way into my pantry from time to time, but not all the time. In this occasional series of short posts, you'll find information and recipes for foods that might not be on your local supermarket's shelves, but are available online.

When I suggested to my pastry chef friend Cindy that we make Nutella® quesadillas for dessert last week, she asked, "Italian Nutella or Canadian Nutella?" I had no idea what she meant, but a bit of research turned up the answer. Though the Ferrero corporation owns the trademark, the actual chocolate-hazelnut-skim-milk spread made in Italy since the 1940s is not the same product made in Canada and imported to America for the past twenty years. Canadian Nutella contains more chocolate and more sugar, and less hazelnut, than the Italian original. You'll find Nutella on the supermarket shelf with peanut butter, which makes sense; it tastes enough like chocolate peanut butter that I'm sure Elvis would have loved to spread it on his signature sandwich. Stored at room temperature (never in the refrigerator), Nutella keeps for months, though it seldom lasts that long in my house.

Other People's Pantries #74

From Lili, in Prior Lake, Minnesota:

All I can say is I LOVE my pantry! My husband always says, no matter how big or small my pantry is, somehow I fill it up! True..... but.... I need all this food so I can cook whatever the mood strikes me, no matter when. I can't stand the idea of not having an ingredient when I need to make something special! I'm not any better with the freezers -- my other "pantry"!

Coconut milk (Recipe: chicken satay)

Eight things I know about coconut milk (you'll be glad to know them, too):