Tag: #pantrycooking

What’s in Your Pantry?

I’ve been grappling with many topics in my head and trying to decide what to write about next. What came to me this morning was spurred by a column I read in the NY Times Food Section. The creator of From the Pantry, has decided to end the series which was created to help home cooks use what is in their pantries and turn those ingredients into fabulous, tasty meals. The column was created during the height of the Covid-19 Pandemic, when ingredients seemed to be scarce due to panic. I applaud her having created this column with its easy, readily accessible ingredients. I don’t want to seem overly critical, but we are still in the middle of a Pandemic and people are still at home and not dining out as much as they could or would pre-pandemic. She says that people are now dining out more — I am paraphrasing, and not in as much of a panic to stock their pantries. Here’s where I differ. And by the way, I will address dining out in another post but, right now I’d like to focus on cooking at home.

Cooking from our Pantries, Freezers, Fridges, what I call #PantryCooking #Freezercooking and #RefrigeratorCooking, is more important now than ever. Parents are stuck at home with their children, who are “going to school” virtually from their homes. Workers are stuck at home because they cannot go back to their offices, which have not yet opened up. From the Pantry’s creator says “cooking 3 meals a day is not as daunting as it once was” well tell that to the parent who has to make breakfast, lunch and dinner for the whole family every day, do their own professional job and supervise their child’s schooling. That parent doesn’t have time to shop every day for food. As I’ve mentioned in previous blog posts, my parents always kept a stocked pantry. Maybe they feared armageddon was coming, or it was a cultural thing or just a smart thing, but I too have a stocked pantry and not just out of Pandemic Fear. I don’t want to keep shopping! So I shop in my pantry. I live in the burbs and am lucky to have plenty of space — don’t judge!

As always I like to incorporate some of my recipes and food pictures. One night I looked in the freezer and saw that I had lamb chops so they became the inspiration for a dinner. I looked in the pantry and had some tandoori spices (you can use some cumin and coriander and paprika too) so I rubbed that over the lamb and then pan fried them — simple. I looked in the fridge and saw some carrots so I coated them in cumin and olive oil and roasted them — easy. Next I had some tahini and pine nuts in the pantry, mixed with a bit of lemon juice and put that over the carrots — yum. Finally there was some cauliflower that needed to be cooked so I mixed it with some cheddar and heavy cream and boom an easy gratin. All items were in the fridge and or pantry. Leftovers the next day were reimagined into tacos. I had some tortillas in the fridge, and made taziki sauce with cucumbers and yogurt, and topped all with feta crumbles and olives from the fridge — dinner reimagined.

I mention cooking with beans above and one of my favorite meals is actually made with a can of white beans — a pantry staple. Simple, chop an onion; onions are a pantry staple, cook in some olive oil, add some garlic and tomatoes and a can of white beans. Season with hot red pepper, salt and pepper and basil if you have it, cook for about half an hour until the beans are soft, keep adding olive oil to taste and keep it moist. To accompany the beans, I cooked shrimp that I had in the freezer in a simple lemon and butter sauce with a touch of leftover rose wine and boom you have shrimp scampi. An easy meal made with pantry items. And the next day, I used the leftover beans, added some chicken stock and a handful of spinach from the fridge and had a fantastic soup for lunch.

Soon most will not be able to dine outside; it will be too cold. Our kids will still be home and most of us will still be working remotely so we will have to keep planning 3 meals a day for home consumption. With our lives having shifted home I think it’s more important than ever to find ways to make ourselves comfortable and easy. So many people today are either unemployed or underemployed therefor, helping them find ways to use what they have already is still very relevant. We’ve pivoted inside and have had to adapt. In fact I think that for many, being home is more stressful than before, with more demands, and we must find ways to make our lives easier. So here’s to all the home cooks, I toast you! And remember to look in your pantry, fridge and freezer, there are meals waiting to happen. The meals don’t have to be fancy or made with many ingredients; it just takes time and planning!

Cooking for One Can be Fun

I’ve had a bit of writer’s block lately. Maybe it’s the slowness of the Summer. You know, those lazy days that kind of fry your brain and turn your thinking to mush. And since I’m not good at art projects, can’t focus enough to decide what to watch on Netflix other than 90-Day Fiancé and all the spin-offs, and have too much attention deficit for puzzles, I’ve turned to what I know, which is cooking. That’s been my creative outlet, and my outlet for all that pent-up energy from being home during this quarantine.

When I worked and lived in the City (New York City) I could barely be bothered cooking. If I wasn’t traveling, then I was out for dinner either for work or with friends. I was probably home 2-3 nights at most a week. If I was home, I usually bought prepared food from one of the great neighborhood places because — and I think I’ve said this before — it was cheaper to do that than buy all the ingredients to cook a meal. I know that sounds crazy but I would wind up throwing out so much because I never knew when I’d be home to use what was in the fridge. Now that we have all been home for months it’s been great watching on social media how many people have learned to love cooking!

So now to the title of my blog today — Cooking for One Can be Fun! Yes it can. How many times have you been told that it’s not enjoyable to cook for one person? How many times have you looked at a recipe and the recipe serves 4 or more? Where are the recipes for one? Why do portions not come in single serving units when you go to the supermarket? Hey, what about us single folks? We are people too, right? So I say yes, cooking for one can be fun. Who better to create something special for than yourself right? You deserve it, I deserve it. And if you make a little extra, well then you have leftovers or something to share with the neighbor. It’s ok! Cook for yourself, indulge, create, enjoy. Doesn’t have to be fancy, just use what you have on hand. Look up recipes, there are so many great apps like the NY Times Cooking app, or Epicurious, or Yummly or my blog FKDecanted. Go to them for inspiration. Go to them for guidance and create. Put good things in your belly, even the simplest meal can be yummy. So many of my friends have been asking me to start compiling the recipes I’ve been making, so going forward I am going to start incorporating recipes into my writing. And folks there will be recipes for 1 serving and sometimes for more! And well, if you want it for more you know what to do — double it, triple it … but let’s start with serving sizes for the single folks out there. Here are a few of my recent favorites that I’ve made for myself.

  • Tuna Tartare with cilantro guacamole and a Hendricks Gin and Tonic
  • Cilantro Guacamole

Ingredients for the Tuna Tartare: One 4-6 oz piece of piece of high quality tuna, cut into small dice. Marinate for about 30 minutes in the following: 4 Tbsp Soy, 1 Tbsp Mirin, 1 Tsp Rice Wine Vinegar, 1 Tsp Swad Ginger Paste, 1 Tsp Ponzu, and wasabi powder to taste.
Ingredients for the Cilantro Guacamole: 1 avocado smashed with a fork so that it’s almost smooth but has a bit of texture. 1 Tbsp Swad Cilantro Chutney, juice of 1 lime and about 1-2 Tbsp fresh cilantro chopped.
Assembly: Take a large pastry cutter, if you have one, or use a tumbler and start layering the guacamole and tuna tartare. If using the pastry cutter, place it on the plate and create your layers directly on your serving plate. If using the tumbler, then make your layers and gently invert onto a plate. Sprinkle with sesame seeds and serve with kettle style chips.
To drink: I liked my Hendricks Gin and Tonic but a wine choice should be something with good acid and fruit balance such as a Gruner Veltliner, Vinho Verde, Albarino, Torrontes and of course Sake.

  • Egg noodles with pine nuts, lemon, ricotta and spinach

Super fresh and easy, a quick Summer night’s meal made in 1 bowl!
Ingredients: 1 cup of dried egg noodles 1/2 cup spinach, 4 Tbsp Ricotta, 1 lemon zest only, handful of pine nuts.
Directions: Cook the egg noodles in boiling salted water. While that’s cooking, toast the pine nuts until lightly browned in a dry pan on the stove. In a large bowl — even the bowl you’ll eating from if you have a pasta bowl, add the ricotta, spinach a pinch of salt and pepper and mix together. Add the drained noodles directly into the bowl, the heat will wilt the spinach and top with the pine nuts and lemon zest. Season again a bit more. Even drizzle a bit of extra virgin olive oil over the top for a bit more texture. Serve immediately.
To Drink: I’d love an Orvieto or a good Pinot Grigio or even a glass of Falanghina. Acidity, floral and bright, these types of wines will go great with the freshness and creaminess of this dish.

  • Tomato stuffed with ricotta, basil, oregano and more!

Here’s a light summer lunch — simple in-season ingredients from the garden and farm.
Ingredients: 1 ripe tomato, 1/2 cup ricotta, 1/4 cup parmigiano reggiano, 1 garlic clove minced, 2 Tbsp chopped basil, 1 Tsp chopped fresh oregano, salt and pepper to season, extra virgin olive oil to drizzle.
Directions: Take the top off the tomato, and remove the pulp and seeds — save the pulp, drain the liquid. Drizzle tomato with olive oil, rub inside with salt and pepper set oven (or toaster oven) to 400 degrees. In a bowl mix the ricotta, parmigano, garlic, basil, oregano and the tomato pulp. Stuff the tomato with the ricotta mixture, and drizzle with the olive oil. Roast the stuffed tomato in the oven until it’s soft, but still holds it’s texture — too mushy and it will fall apart, you want to be able to cut into it. This might take about 20 minutes — but check!
To Drink: A light Pinot Grigio or even a Gavi would be a fantastic white pairing but you could also go red with a glass of Barbera or Dolcetto or even a Pinot Noir from Oregon — I’d serve them slightly chilled.

All of these meals are really simple and easy so why not go ahead and cook for yourself. And feel free to edit, tweak, modify, whatever makes you happy! Just get creative and get cooking. Like I said, you deserve it. Seasonal ingredients make your life simpler as does a well-stocked pantry. Also look at some of the on-line sites like Penzeys, or Kalustyans, or my favorite Spice Mountain from the UK, for cool international spices, rubs and chutneys. Open a nice bottle of wine — so many now come with screw caps so you can have a glass and put it back in the fridge. Or invest in a wine preservation system like the Coravin. Go ahead make a cocktail I won’t judge I would probably join you! Cooking for One Can be and SHOULD BE Fun!

Cooking for Comfort, Cooking for Joy

Sometimes you just need things that feel comfortable. Comfort comes in many forms.  Comfort can be your favorite sweater or a warm blanket.  It can be a song that makes you think of something happy, or it can be a meal that evokes a memory.  From the beginning of the pandemic I’ve been wearing comfortable elastic waisted pants and polartec fleece; now that it’s warm I only shed the fleece. In fact with all the cooking I’ve been doing I’m not sure I actually fit into my jeans — ok yes I do and for those of you concerned I’m working out at home.  I found not only comfort but also joy in cooking during these trying times.  Cooking became an outlet for me, a way to get my energy out, and do something creative.  I looked forward to the end of the day when I would peek inside my fridge, freezer and pantry and see what yummy meal I could whip up.  And since I can’t paint, I can’t draw, don’t have the patience to knit and with lots of animals around doing a puzzle just wasn’t an option, I decided that cooking would be my creative outlet.  It didn’t matter if I had fancy ingredients or the most basic, it was all about the creating. 

I would put my chef head on after a long day at the computer and look in the fridge and freezer and plan my next episode of Chopped, the Homecook edition. Now that I live in the burbs and not a tiny apartment in the sky, I am lucky enough to have a pantry!  And I think it’s in my DNA to keep it all well stocked.  My parents were always of the “You Never Know” philosophy so we always had a full fridge, freezer and pantry. And that way of thinking was most probably handed down from my dad’s mom, the grandmother I’m always referring to in my stories. Grandma was from that generation of immigrant Jews that believed that if you had food on your table all was good in the world, it was a sign for them that they “had,” even if they didn’t.  Grandma always had a full table no matter how little money she had or what the circumstances were in life. This type of thinking was handed down to my dad who lived by the same credo and he handed that down to me. My fridge and freezer are full and so is my pantry so I’ve been doing a lot of what I call #pantrycooking and #freezercooking.

When I lived in the city and had a job where I traveled a lot, I didn’t cook very much. I used to tell people that it was more expensive and wasteful to cook than buy ready-made or get delivery. Often I’d either be out for dinner for work or traveling, and most of the bought ingredients would go to waste. Now being home, I am very mindful about what’s in the fridge, freezer and pantry and am trying not to let things go to waste. This has been a good lesson, and has encouraged me to let my creative juices flow and turn these items into meals.  Both the cooking and planning brought me joy.  Each night, I think about what protein I might take out of the freezer and then think about what’s in the fridge and pantry and what I can then create. 

There is something very soothing about cooking, there’s a rhythm, a cadence that when you get into it can be very comforting. Yes of course there can be chaos too but I find the whole process very soothing even the chaos. When you find that right rhythm, have your timing down and all things flow, it’s kind of like a symphony.  When it all comes together and the meal is created, now that brings me joy. Sharing a meal, cooking it, creating the menu this all brings me joy. But what brings me the most joy is the look on my friends’ faces as they partake in what I’ve made for them — comfort and joy for me.

My inspiration today comes from all the fabulous foods I’ve seen or tasted from all the amazing places I’ve been. At times I felt like I was taking a trip through my meals — a Spanish inspired or Italian inspired dish made me feel like I was somewhere else.  If I felt a little exotic I’d make an Indian or Thai inspired meal; or if I felt like I needed something more “homey” maybe I’d make a stew or pot pie.  I love cookbooks, websites and cooking magazines and cooking shows and am constantly looking at them all for more inspiration. I have boxes of index cards from my parents along with memories of my grandmother’s cooking and I’ll take these ideas and transform them based on what’s in my fridge, pantry and freezer.  It’s hard to cook meals for yourself, most recipes are for at least 2 and usually more so you have to be very mindful about how to adapt to solo meals. Occasionally I’d make a large batch of something and I’d either freeze the extras or share with my neighbors. My former neighbor in the city used to be the recipient of extras, and she has told me on more than one occasion that she is envious of the fact that I am now sharing with others.

I’ve been drawn to making what might be considered comfort foods. Yes I know my pictures make them look fancy, I love photographing food; I think ingredients either raw or cooked are beautiful.  But in fact, most items are really non-fancy, pantry, fridge and freezer ingredients that can be put together fairly quickly, without too much fuss and with ingredients that are not too expensive. A key is to make sure that you have lots of different spices and dried herbs in your pantry.  Another key is to have lots of cans of beans, tomatoes as well as dried pastas and rices as well as stocks. 

One of my favorite comfort dishes that I recently made was my mom’s lasagna. I remember her making this rich Northern Italian recipe that would take hours to prepare. I used to love watching as she’d make each part of the lasagna, browning the sausage; cooking each noodle with care so that it wouldn’t break; making the bechamel and the red sauce; mixing and flavoring the ricotta and finally layering and assembling with loads of mozzarella. I basically followed her recipe but of course put my own twist on it to cut down on the cooking time — I used no cook lasagna noodles, and enhanced a fantastic jarred tomato sauce with some extra goodness. I had all the ingredients on hand so it was easy to make and the end result was an ooey gooey rich lasagna that I shared with my neighbors and also froze for later meals — pantry cooking and freezer cooking at its finest. Here’s the original index card from mom in her handwriting and original cooking splatters — along with a picture of my creation.

I’ve been posting my cooking to my instagram and facebook pages and who knows maybe one day I will put them all together along with the recipes into a book. Posting them and sharing them has been my way to connect with people and bring joy to those who liked seeing my creations. In these days of self isolation, we all needed ways to bring comfort and joy to ourselves.  My way was to share my creations; it was a way of reaching out with something that gave me joy and hope that it might put a smile on the face of others.  So I will leave you with a few of my favorites from our quarantine time.  All the ingredients came from either my fridge or freezer, peppered with what’s in the pantry and now my garden.  I hope they inspire you to look in your fridge, freezer and pantry and create meals that bring you comfort and joy.

Step with Both Feet Forward, Now Pivot!

The past year and a half has been interesting to say the least. At bit overwhelming at times to say the most! So here goes from the beginning the actual timeline of change: mom goes into hospital, new president joins my old company, mom passes away, new boss joins company, leave city after 20 some odd years, move back to childhood home, sell apartment in city. Then I decide I need more change so I leave my job of 29 years for the unknown. And that was only the first 6 months. Flashforward from there another 8 months. Change in life is inevitable, it’s how you embrace it and move forward that is the interesting part. You can chose to crawl under a rock, let it all overwhelm you or you can move forward and pivot – change direction and find a way out. I had only had one job in my career of working; I had never not worked as an adult. I was not in a position not to work, too young, not a trust fund baby, so I chose to find the way out — to strategically pivot and find a new path. After applying for similar positions to the one I had previously, I decided to pivot and set out on my own.

My high school friend, Allison Kluger lectures about Strategic Pivoting at the Graduate School of Business at Stanford. To quote her, “Pivoting is an intentional, methodical process for nimbly navigating career changes.” Check her out, from being a tv producer to being a professor, she too had pivoted her career. In fact Alex Rodriguez is a guest lecturer about career pivoting. Tyra Banks also teaches with Allison as a co-lecturer on Personal Branding, much of which involves pivoting your narrative, your interests, and message as you evolve in your career.  Being nimble and able to take your own personal assets and find a new way to use them is really what life is about. How do we adapt and find that path forward that’s the main question and task. Once you’ve defined what you have to offer and have evaluated your personal assets, then you need to figure out how to use them! Simple, not so simple, kind of like putting a puzzle together but once the pieces fall into place the answer becomes more clear.

Behind The Scenes Strategic Pivoting - YouTube
Allison Kluger’s Class

I looked inward, reached outward and came up with creating 2 opportunities for myself and the pivot began! Blogger and Sales & Marketing Consultant for the Wine & Spirits Industry were the 2 paths I chose. I knew that I had a lot of stories in me about food and wine. I grew up in the industry, went to culinary school, travelled around the world of wine from a young age, met many of the industry’s most iconic figures… all this led me to create my own blog called FKDecanted, My Life’s Journey in Food and Wine. I never thought I’d have the patience to write. I’m not inherently a patient person as those who know me can attest! But with change comes well, change and I’ve learned to be a bit more patient. Writing, I have found is not only cathartic, but is also enjoyable and comes fairly easily to me once I’ve developed the idea.

The second career path has been to create my own Sales & Marketing Consulting Firm for the Wine & Spirits Industry, called WineDistilled. I thought long and hard here; how do I use my experience and create something of my own that is of value to those in the industry. It wasn’t until after I had taken a trip to Argentina for fun that I had a revelation — I not only have the contacts but the valued experience in the Argentine wine world to become a consultant to wineries. But really it wasn’t until I spoke with a dear friend of mine who represents one of the iconic wine brands in Argentina that I realized this would be my new path. It was he that said to me, “take your own assets which are your passion, knowledge and contacts in the Argentine Wine Industry and set out on your own!” Thank you Ramiro, because once I got home I knew that this would be my path. So I pivoted, changed my way of looking for a career and set out to create my own company. Once I set my mind to this direction I did so with a vengeance and created WineDistilled LLC. I traveled, spoke to, met with and it all worked! Pretty soon once was all was in place I landed my first client.

I find it fascinating that so many of my friends, work friends and peers have also found themselves in the same position and all of us around the same age. In fact what strikes me is that so few of my friends have not had a major work life changes. Some have pivoted by choice, and others because they had to do so. Some have gone in totally different directions; and some have stayed closer to home. The common thread has been that once they decided upon a direction they were all in! They took a step forward and pivoted.

I look at what we are faced with today with Covid 19. Pivoting, being nimble, being able to adapt your business strategy, is more important than ever. I am watching my industry the wine & spirits as well as hospitality industry, do this and it’s fascinating to watch. How do such a huge industries with multiple facets change, pivot and find new ways to do business so quickly. Virtual tastings, virtual education, virtual sales calls, social distancing at point of purchase, ready to go cocktails, ready to go wine by the glass. Virtual ordering platforms, and e-commerce had just started to be implemented by our distributors prior to the pandemic, are even more important than ever, Direct to Consumer on-line sales, and so much more – our industry is Pivoting at a rapid pace. We are turning this ship around not slowly, but rapidly and at times into uncharted waters. There is a positive, can do energy and it will makes us even stronger once things have opened up completely. Our industry’s way of doing business will change and become different from what we have been used to all these years. The strong ones who are innovative and ready to not only embrace change but lead the change will come out of this stronger.

As has been my custom here’s a picture of one of my favorite culinary creations from during the lockdown. Cooking has been my joy while home and I’ve become very adept at using what’s in my pantry, freezer and refrigerator. I’ve turned pantry cooking and freezer cooking into mini homecook episodes of Chopped. I look in, assess what’s inside and then create! I had farm tomatoes, zucchini and eggplant, onions and a piece of arctic char and homemade pesto. So I whipped up a Provencal Tian and a pesto coated Arctic Char. Simple, good food that is easy to make and used what I had on hand!

I’m super excited about all the possibilities ahead of me. So many more things I’d like to do with career. So go ahead embrace the future. You have nothing to lose and potentially everything to gain!!! And with both feet, take a step forward and pivot!