Lean Times

These past two weeks have almost killed me, in that figurative, melodramatic sense. Couple a sinus infection for the ages with less than $20 in the checking account and you've got a recipe for frustration. Cash-strapped indeed. If I didn't properly stock my pantry I don't know where I'd be right now. Needless to say, the meals around here have consisted mostly of potatoes, lentils, pasta, rice, etc. that I've transformed into different dishes. I cannot stress enough the importance of pantry preparedness. I sound like a goddamn Boy Scout, but you will thank me. Here are a few basic things I always keep around in case of emergencies:

-Pasta. Any variety, but I usually keep a long pasta (bucatini) and a short pasta (penne rigate).

-Rice. Long and short grain varieties. My short grain of choice is arborio because nearly anything can be thrown into a basic risotto recipe.

-Beans. I keep canned and dried varieties but let's get real here, mostly canned.

-Anchovies. I can't think of another ingredient that imparts such a delicious kiss of umami to my food. They just make everything taste better.

-Tomatoes. Whole, in their juice. I like the Cento brand.

-Potatoes. Off the top of your head think of all of the things you can do with a potato. Enough said.

-Aromatics. Onions, garlic, etc. The backbone of almost everything I cook, and they keep forever.

-Olive Oil & Vinegar. I live by Ybarra extra virgin Aromatico. My favorite vinegar by miles is Sherry vinegar.

-Spices. Pick your favorites. Mine include coriander, Herbes de Provence, and Pimentón de La Vera.

Lastly a tip for the freezer:

Anytime I roast a chicken, which is pretty often, I save the carcass and put it in a freezer bag. I do the same thing with halves of onions I don't use, parsley stems, the green parts of leeks, etc. After about a month of accumulation I can look into the freezer and find all of the trimmings for a basic chicken stock, which is another ubiquitous ingredient around here.

Trust me when I say that having these things around in the leanest of times will make your life so much easier. I have actually enjoyed cooking from my pantry these past few weeks. Like a magician, I suppose I like seeing what I can pull out of my hat. But when my paycheck hits my bank account come Friday there's not a one of you who can hold me back from sprinting over to Leon's for a dozen cocktails and all the moules frites I can eat.


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