Now starting to get consumed by the task of overhauling the food at home, I dug up old files on food and cooking from years ago. Found an essential pantry list made by Chef J. Gamboa (owner of Milkway, El Cirkulo, Tsukiji, and the newly opened AzuThai), which should be especially interesting for newlywed friends now looking to entertain at home:
The essential pantry
By Chef J Gamboa
Published on page Q6 of the December 10, 2006 issue of the Philippine Daily Inquirer
PEOPLE have the misconception that chefs eat caviar, foie gras and Wagyu beef and drink rosé champagne when at home. This could not be farther from the truth. Most chefs, after a long day in the kitchen preparing their repertoire of treats for their guests, only need a cheeseburger, daing na bangus or sinigang na baboy to complete their day.
However, when the need arises to prepare something for impromptu guests, a few essential pantry items can get you through.
And in case you don’t cook at all, just having these in your kitchen will make you look like a pro!
1. Olive oil—If you don’t really cook at home, keep the olive oil in the refrigerator. It will last longer and be ready when you need it. Get a nice fruity one.
2. Balsamic vinegar—for dressings and mixing with olive oil as a dip for crusty bread.
3. Sherry vinegar—for tasty salad dressings, use honey as sweetener.
4. Honey—great with some brie or gorgonzola cheese.
5. Pine nuts—quite pricey nuts, but great for sprinkling over salad or pasta for texture. And store in the ref. A little goes a long way.
6. Good quality canned tomatoes—whole peeled, diced or crushed, not tomato sauce.
7. Olives—Get some kalamatas or Green Queens at the deli. Transfer to a glass jar and store with their brine in the ref.
8. Capers—Refrigerate after opening. If you can find those with stems, called caperberries, even better.
9. Sun-dried tomatoes—either in oil or dry. If you’re using the dry ones, place in a bowl and pour some hot water to cover. Let soak for a few minutes until soft, then cut to desired size.
10. Good dry pasta—Any shape you like is fine. Barilla and De Cecco brands are preferred.
11. Arborio or vialone rice—in case you want to make a quick risotto.
12. Saffron—if you want to make that risotto ala Milanese
13. Dried mushrooms—Morels or cepes keep forever. Place in bowl and pour hot water over until plump and softened. Strain soaking liquid and use in cooking.
14. Truffle oil—a few drops of this on pasta or risotto will make you look like a three-star chef
15. Good bread—get your favorite loaf at Le Coeur de France (Baguette, Country), wrap in foil, then place in a Ziplock bag. Make sure you take out as much air as possible before sealing. And freeze in the deepest part of the freezer. To reheat, preheat oven to 350 degrees, take bread out of the freezer, rub frozen bread with a handful of tap water, and bake for about 10 minutes. The water will refresh the bread and make the crust crisp.
16. Good Italian salami or Spanish salchichon—these are cured and preserved meats, ergo they last a long time in the ref. And easy to serve, too; just peel the casing and slice.
17. Champagne—it’s not a party without bubbles.
Essential Pantry Matrix:
olive oil + balsamic vinegar = salad dressing or dip for bread
olive oil + sherry vinegar + honey = salad dressing
olive oil + olives + pine nuts + sun dried tomatoes = pasta sauce
olive oil + good quality canned tomatoes + capers + sun-dried tomatoes + olives + pine nuts + good dry pasta = dinner
olive oil + arborio or vialone rice + saffron + water + parmesan cheese + butter = risotto Milanese
olive oil + arborio or vialone rice + dried mushrooms+ soaking liquid + truffle oil = mushroom risotto
olives + good bread + oilve oil + balsamic vinegar+ good Italian salami or Spanish salchichon + champagne = PARTY
Other resources googled: A Well-Stocked Pantry and Stocking Your Pantry: Essential Ingredients to Have on Hand
Will review the above alongside my new list of home-cookable dishes and will see how my old essential pantry will evolve...
