Simple To Spectacular: Ten pantry must-haves
Rice is nice, and we always enjoy a good stir-fry. But how can you make those simple dishes sing? Chefs know the secret: distinctive spices, oils and condiments with complex, mysterious flavors can transform anything from tofu to turnips. And they don’t have to be super-pricey or obscure; most of these secret ingredients cost only a few dollars, and can be found at any international market, large natural products store, or well-stocked grocery. We’ve compiled a list of ten pantry essentials that fit with any chef’s budget, to take even simple meals straight to spectacular.
1. Pomegranate molasses, made by cooking down pomegranate juice and sugar, this garnet-colored syrup has a bright, zingy flavor that’s delightfully reminiscent of the sweet-tart candies of childhood. It’s traditionally used in Lebanese and other Middle Eastern dishes like tagine, but celebrity chefs and hip restaurants have popularized it as an ingredient in marinades, salad dressings and glazes. Because it’s a highly concentrated form of pomegranate, it also has the multitude of antioxidant health benefits unique to pomegranates. Transform: Saute eggplant cubes, onions and cumin, drizzle with pomegranate molasses, and sprinkle with chopped walnuts and minced parsley; combine pomegranate molasses with chilled hibiscus tea, sparkling water and a dash of agave; add to balsamic vinaigrette, and toss with bibb lettuce, pears and feta cheese.
2. Major Grey’s chutney. This spicy-sweet condiment evolved from the classic Indian mango chutney; during the colonial era, the British claimed it and produced a sweeter version called Major Grey’s that’s now the favored variety. Made of cubed or shredded mango, garlic, ginger, spices, vinegar and sweeteners, it has a deep, burnt-orange color and may vary from chunky to creamy or from mild to fiery-hot, depending on the brand. Transform: Stir into warm red lentils, along with a handful of chopped cilantro and minced red onions; puree together with seeded chipotle peppers, apple cider vinegar and olive oil for a bold salad dressing; add to egg salad, season with curry and cumin, and serve with arugula on whole-grain naan bread.
3. White truffle oil is made by infusing vegetable oil with bits of truffles, to create a finishing oil with a mysterious, aromatic flavor that can’t be replicated by any other ingredient. Oils vary widely in quality and flavor, so choose carefully. Some use olive oil as the base, but most chefs prefer a more neutral base like sunflower oil that doesn’t interfere with the truffles’ subtle nuances. All truffle oils are flavored—some with cheap chemical flavorings, others with a complicated (and more expensive) process that blends a wide variety of natural essences to match the complex flavors of an actual truffle. The best types are much more expensive, but you only need a few drops to add warmth, smoky depth and an elusive flavor to many dishes. Transform: Top potato-leek soup with fried shallots and a drizzle of white truffle oil; sprinkle on top of poached eggs along with finely minced chives; drizzle over parsnips pureed with a bit of butter and minced basil leaves.
4. Harissa. This fiery-hot condiment, traditional to North African cuisine, is made from peppers, garlic, cumin, coriander, olive oil and a wide variety of other ingredients that have been pureed together into a thick, rich sauce. Harissa with preserved lemon is thought to be the best, and has a bright, complex flavor with musky undertones. Some varieties use roasted peppers, which gives the sauce a deep, smoky taste; other versions add rose petals. Harissa is key in tagine; in the Western kitchen, it can be a flavorful and creative replacement for salsa, Sriracha and other hot sauces. If you’re especially sensitive to spice, mix two parts harissa with one part tomato paste to mellow the heat and add a rounder, slightly sweet flavor. Transform: stir a few spoonfuls into hummus and serve with toasted pita sprinkled with olive oil and minced cilantro; add to sautéed kale, cauliflower and chickpeas; brush flatbread with olive oil and harissa, sprinkle with black olives, chopped tomatoes and feta cheese, and broil or grill.
5. Balsamic glaze, also called “balsamic cream,” “crema di balsamico” or “balsamic syrup,” is made by reducing balsamic vinegar and sometimes grape juice into a tangy-sweet syrup. It’s especially delicious with any kind of Mediterranean cuisine, but also pairs well . The best varieties have a rich chocolate color with undertones of port, molasses and raisins. Read labels carefully; some varieties use sugar, corn syrup and artificial flavors, and have an unpleasantly cloying taste. Transform: drizzle over sliced strawberries and sprinkle with minced basil; grill zucchini, yellow squash, red peppers and onions, drizzle liberally with balsamic glaze, sprinkle with minced rosemary, and serve over baby arugula; toss sautéed Brussels sprouts with balsamic glaze and sprinkle with pine nuts.
6. Mirin is a fermented, sweet rice wine that’s similar to sake, but with a fuller, rounder flavor and a pale gold color. It’s key in Asian cooking, where it’s paired with miso, shoyu and other savory seasonings to balance their saltiness. Authentic mirin gets its sweetness from the quality of the rice and a natural brewing process; lower-grade varieties add sugar or corn syrup to enhance sweetness, and may also contain other additives, so check labels. Transform: add mirin, tamari and black sesame seeds to a stir-fry of red peppers, shiitake mushrooms, snow peas and tempeh; poach halved Asian pears in mirin, water and finely grated ginger; combine with miso and use as a marinade for grilled tofu.
7. Orange blossom water is made by infusing distilled water with essential oils from the sweet, fragrant blossoms of Seville oranges that grow along the coastline in Lebanon and Syria. It’s key in in Persian and Arabic cuisine, in sweet and savory dishes from marinades to candy and cakes. Orange blossom water may also be labeled orange flower water, which is usually produced in the south of France; rose water—often easier to find—has a similarly aromatic floral flavor. Use it sparingly; more than a few drops per serving becomes cloying and overwhelmingly perfume-y. Transform: whisk into mascarpone cheese, fold in a spoonful of lemon or orange peel, and use to fill crepes; add a few drops to raw, unfiltered honey and serve with warm scones; stir into rice pudding, and sprinkle with cinnamon and freshly grated nutmeg.
8. Cyprus black salt is distinguished by its tiny, pyramid-shaped crystals and deep gray-black color, which comes from infusing the salt crystals with natural charcoal. (Don’t confuse it with Indian black salt, also known as kala namak, which has the distinctively pungent flavor of cooked eggs.) Like other flake salts, it’s meant to be used primarily as a finishing salt, to sprinkle on dishes just before serving for a dramatic visual appeal. Transform: Sprinkle over a simple omelet with fresh herbs and goat cheese; top grilled tofu with red pepper flakes, finely minced chives, and black salt; toss together mango and jicama cubes, add a squeeze of lime and minced cilantro leaves, and sprinkle with black salt.
9. Ras el hanout combines as many as two dozen hot, aromatic and earthy spices for a complex, exotic spice blend with earthy-sweet undertones. The name translates to “top of the shop,” referring to the wide mixture of spices used; these vary considerably, but typically include cardamom, cinnamon, nutmeg, clove, cumin, coriander, peppercorns, turmeric and ground chilies; some blends also add rose buds, lavender and saffron for an aromatic flavor. Transform: Toss oven-baked sweet potato fries with ras el hanout; stuff tomatoes with a blend of lentils, rice and ras el hanout, and roast; stir into asparagus risotto.
10. Fig jam, one of the earliest forms of preserved fruit, still add a simple epicurean touch to many dishes. The lush, earthy flavor of figs is versatile enough to pair with sweet spices like cinnamon and clove, or more pungent and spicy ones like garlic, ginger and cayenne. Fig preserves are similar, but contain the whole fruit for a more dramatic presentation. The best fig jams and preserves are made with a few simple ingredients like whole fruit, sweetener and sometimes lemon, and no preservatives or artificial flavors. Transform: Combine fig jam with minced ginger, balsamic vinegar and olive oil for a spicy-sweet vinaigrette; spread it on warm naan bread and layer with caramelized onions and minced basil leaves; use it on grilled Asiago cheese sandwiches layered with arugula and thin slices of apple.
Quick Tips for Making Meals Shine
There’s a certain art to using specialty ingredients; a few quick tips:
• Mix and match. Go beyond traditional culinary boundaries; for example, ras el hanout is intriguing in Southwestern cuisine instead of hot sauce, and mirin makes a nice addition to sweet Mediterranean glazes.
• Start small. Most specialty ingredients have an intense, unique flavor that can be unpleasantly overpowering. Start off with modest amounts; you can always add more.
• Try sugar and spice. Pair sweet offering with spicy, savory or pungent flavors, and vice versa; most of these items move gracefully between the two extremes.
• Buy the best, and don’t skimp on price. In most cases you’re only using a drizzle or a few spoonfuls, and your gourmet item will last for some time.
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