Five Basics
Abe says
Beyond the necessities in my kitchen I try to keep a few things on hand that make certain (sometimes occasional) food production immensely easier and more satisfying. It’s the gratification of having prepared far in advance, a vague approximation of a sous chef, or better, my superpower of choice. For heroic men and women endowed with Cooking Show, no half-baked plan is too much or too poorly executed: all the prep work, waiting, and heating has been done and is hiding under the counter, in the fridge, or in the oven, ready to be revealed on a moment’s notice to viewers and archvillians alike. Bam! We really cook here, folks, on this show.
Sugar syrup
2 parts sugar, 1 part water, by volume, simmered for a few minutes to break down the sugars.
This is pretty much the key to instant lemonade and limeade (along with fresh citrus in the refrigerator), as well as easy sweetening of cold and hot brewed and steeped beverages alike. Emulate good tea and coffeeshops and store it at room temperature in a bottle with a pour spout. If the spout gets clogged, soak it in water.
Parsley butter
A large handful of parsley and a small clove of garlic minced, mixed with a stick of butter and salt and white pepper.
Parsley butter is a versatile fresh flavoring I enjoy most with frozen peas, another kitchen staple. Also try it on broccoli, pasta, potatoes, chicken, or salmon. This is essentially “snail butter”, beurre d’escargot, minus the shallots, on which the New York Times recently did an article.
Chipotle paste in a jar
Like pimenton, instant delicious smoke, and far more convenient than chipotles in a can. Slather it on a turkey sandwich, mix in deviled eggs, swirl with bottled bleu cheese or ranch dressing, or use in lieu of the canned variety in standard recipes. I buy the stuff already in a jar, but I suppose you could also puree a can of peppers.
Frozen thyme
The solution to purchasing an small overpriced box of fresh thyme for just one or two sprigs is to wash and dry the rest and drop it in a ziploc in the freezer. It wonderfully and conveniently pretends to be fresh in many cooked preparations. Particularly with the thin stems of younger plants you’ll want to remove the leaves before freezing, as everything gets a little soft in there.
Parmigiano reggiano loaded into a rotary grater and stored in a gallon ziploc in the fridge
I picked up this trick from one of my sisters, and it vastly speeds parmesan distribution for pastas & cetera. The parmesan does dry out slightly even in the ziploc, but, seriously, you’ll go through it fast enough that it won’t matter. I have a Pedrini Pleasure grater; it’s sturdy, comfortable, and grate. I mean, and it grates.
Ann says
The only thing I make ahead and keep around in my kitchen is apricot jam for tarts. I make a lot of fruit tarts in the scheme of things what with all of the little events I promise to make desserts for. Heat it up and brush some on top and suddenly it’s beautiful.
Also, I really am not the biggest fan of the parm in the rotary grater. I don’t like rotary graters, actually. But to each his own.
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