Pantry Raid!

So I have a confession to make, I haven't been to the grocery store in weeks. I know, it's embarrassing. The only items in my fridge are the left overs from dinner parties that I hosted weeks ago -- fancy cheeses, Champagne, Belgian beers, and an array of condiments that have nothing to accompany. It's late, I'm hungry and I am not ordering pizza! I am going to make something delicious, satisfying and simple -- preferably ready in about ten minutes. Pasta, half and half, beer and leftover cheese can be the best macaroni and cheese ever. Olives, capers, a can of tuna and bread equals a great sandwich. Necessities and always on-hand in my kitchen, these staples insure that I never go hungry.

I was curious to find out what items others consistently stock and can use to whip up a meal in a pinch. I sent an inquisitive email out looking for answers. Those who answered are not chefs, but pretty much everyone has worked in restaurants and is a fantastic cook. Here are some of my favorite responses:

Museum Educator:
Lentils with leeks, bacon, and a fried egg on top, delicious.
Frozen dumplings
Frozen meatballs
Frozen veggies
Soup
Chicken stock
Various things that sit in my pantry that I was seduced by in the grocery store but don't necessarily get used.

Illustrator:
Rice & beans with chicken and/or sausage with any vegetables that are hiding in the bottom of the fridge. If it's for breakfast, I add eggs.
Ramen noodles, usually with an egg on top.
Frozen sauerkraut and Kielbasa
Pork chops breaded in polenta
Cheap frozen dumplings
I always have butter, coffee, beer, coca cola or vodka for cooking instead of wine .

Professor:
Beans and rice
Poppy seeds, butter, spaghetti
Eggs, rice, tomatoes, and soy sauce
Tuna, fennel seed, chili flake, pasta
Left over yogurt for Lassi with cardamom seeds, sea salt and water
Lots of nutmeg and Parmesan and milk means I can make a sort of bechamel for any frozen or fall and winter vegetables, pasta or Welsh rarebit kind of thing.
Japanese curry blocks/cubes and frozen vegetables.
Peanut butter, honey, sesame oil and salt on a cracker for dessert/app/dinner alone.

Writer:
Canned tomatoes
split red lentils
spaghetti
basmati rice
quinoa
oatmeal
dried Turkish apricots
dried chili (peppers)
good olive oil
good salt
spices and herbs

With all of these on hand I can easily prepare:

Breakfast (oatmeal and apricots)
A cheap but tasty curried lentils with tomatoes, rice or quinoa dinner
Good old pasta with olive oil and dried red chili

Artist:
Canned diced tomatoes
dried black beans (which I cook and freeze in Ziploc baggies)
onions
garlic
rice
I basically always have the ingredients to make a pot of chili -- it's something that you can make and it always feels good to eat.

I am a fan of peanut butter and jelly, go figure.

A bowl of rice with a fried egg on top and green tea poured over the whole thing. Furikake (salty teriyaki bonito flakes with sesame seeds) works great as a garnish.

Student and Waitress:
Things I always have in my pantry:
linguine
great olive oil
polenta
canned beans (any kind of bean you can think of, I have it)
Dried sea kelp
Dried shitake mushrooms
Soba noodles
Korean chili sauce (kochu jhang)
Miso paste
potatoes
rice (brown and white)
garlic

Here are the things I can whip up pretty quickly:

Soba:
Boil the dried sea kelp and mushrooms, add soy sauce and green onions, cook the soba and BAM! you have a delicious soba meal in less than 10 minutes!

Linguine aglio e olio:
This is as simple as it sounds, linguine, garlic and olive oil, done!

Korean pancakes: Rice flour pancake mix prepared just like American pancakes but savory. Add any veggies you have on hand.

One that never fails me:
Anchovies, garlic, olive oil and a pinch of chili flakes tossed with some pasta. Ready in minutes, absolutely delicious and the best part is you don't have to go to the store!


So the next time you are feeling hungry and maybe a little lazy fight the urge to reach for that pile of take out menus! Open your fridge and explore your pantry, I'm sure there is something delicious just waiting to be made.

— Written by Caroline Russock

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