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How to Breathe Fresh Air Into Yours <\/span><\/strong><\/em><\/p>\n \n If we cringe at the word \u201cpantry,\u201d it could be a reaction to the staleness that seems to go hand in hand with both the pantry and its contents. <\/span>\u201cPantry staples\u201d sounds a bit dull to begin with. <\/span>To make matters worse, our well-intentioned pantry purchases often get buried and forgotten until well past their already lengthy shelf lives. <\/span><\/p>\n <\/span> <\/span><\/p>\n This series of articles is all about re-discovering the pantry as a hip, happening and helpful sort of thing. <\/span>This is undoubtedly what you\u2019ll discover when you first create a pantry. <\/span>I feel pretty certain of that. <\/span><\/p>\n But with enough time, any new thing becomes stale, and a newly created pantry is no exception. <\/span>Over time, stocking the pantry becomes routine:\u00a0 We figure out what staples we use frequently, we buy extras and have them in place, and we save a lot of time making meals. <\/span><\/p>\n All of this is good, of course. <\/span>Until we start getting antsy and boredom starts nipping at our heels, because the meals we make with our pantry staples are the same ones we made last week, and the week before that, and the week before that. . .<\/p>\n \n That\u2019s when it\u2019s time to breathe some fresh air into your pantry. <\/span>Sure, you don\u2019t want to fill your shelves with stuff that never gets used. <\/span>On the other hand, it\u2019s good to stretch a little, buy something new and different and use that new found treasure as a springboard to refresh your mealtime repertoire. <\/span><\/p>\n \n You could say that pantry stocking is a two way street: <\/span>Generally, we motor along with our well-known and frequently used pantry staples, but occasionally we should hop the median and drive the opposite direction, letting some wild pantry purchase lead our meal making decisions.<\/p>\n \n It\u2019s not so hard to find something wild to get your creative cooking juices flowing. <\/span>An earlier article in this series called this \u201ctreasure hunting:\u201d <\/span><\/p>\n On your next shopping trip, gift yourself five extra minutes for some “treasure hunting.” <\/span>Pick one section of an aisle, temporarily suspend the to-do list tapping its toes on your brain, and take time to actually look around at the various products, especially the quirky ones on the bottom and top shelves (that’s where they put the newer, less familiar\u2014and often more interesting\u2014products.) <\/span><\/p>\n \n Here are some other places to look and suggestions for treasures you might like to try: <\/span><\/p>\n \n Magazine Articles and Mediterranean Treats<\/strong> <\/strong> <\/span>As mentioned in yesterday\u2019s article<\/a>, O Magazine<\/em> recently reported that top chef Tony Manturano went on a shopping spree to Europe and refreshed his pantry with seven intriguing finds: <\/span>capers in salt, chickpeas, harissa, Mediterranean olives, passato di pomodoro, piquillo peppers and tuna in olive oil. <\/span>Magazine articles like this are a good way to locate fun ingredients that will shake up your pantry, especially since this article included a tempting introduction to each of the seven possibilities. <\/span><\/p>\n \n Friends and Tamarind<\/strong> If a friend serves up a new flavor for you, be sure to ask about it. <\/span>Ask nicely and she might even give you a small, try-before-you-buy tester, as my friend Claudia did when I asked about the tamarind she used in a dish. <\/span> <\/span><\/p>\n \n Recipes and Thai Pantry Staples<\/strong> <\/span>While it\u2019s common to pass on recipes that feature ingredients you\u2019ve never heard of, don\u2019t discount all of them. <\/span>Every now and then, give one a try even if it does require a new ingredient or two. <\/span>A recipe for Thai peanut sauce is how I got introduced to the unique flavor or Thai chilies and fish sauce. <\/span><\/p>\n \n Truffles, Gourmet Olive Oil and Store Demonstrations<\/strong> <\/span>Here\u2019s a suggestion that shouldn\u2019t be too tough: <\/span>Whenever you come across a demo table at the grocery store, sample the wares. <\/span>Health food stores in particular are good about offering some unique ingredients. <\/span>This is how I discovered truffle oil and truffle salt, as well as Lucero\u2019s divine olive oil from California. <\/span><\/p>\n \n Marjoram, Turmeric and the Bulk Herbs and Spice Aisle <\/span><\/strong>Herbs and spices offer an easy route for experimentation. <\/span>They take little in the way of a monetary investment if you buy just a small amount from the bulk section. What\u2019s more, they can be tested in very small portion of a dish, to make sure you like the flavor before risking the entire dish. <\/span>Over the past year, I have been experimenting extensively with marjoram. <\/span>It has become one of my favorite herbs. <\/span>Now I am beginning to use Turmeric not only for its interesting taste but also its healing capabilities.<\/p>\n Once you’ve procured a new pantry treasure, make sure it gets put to use:<\/p>\n <\/span><\/p>\n <\/span><\/p>\n <\/span><\/p>\n Ignore these rules and you\u2019re practically assured of pantry overload. <\/span>It\u2019s a problem I hear about frequently: <\/span>\u201cI\u2019ve got all this stuff in my cupboards and it never gets used #%$%&^*!!\u201d<\/p>\n One final caveat: <\/span>Pass\u00e9 is OK. <\/span>Food can be such a trendy thing. <\/span>I once read an article declaring that sun-dried tomatoes and truffles had officially passed their prime and would reflect embarrassingly on any cook who used them. <\/span>I almost dumped my tomatoes and truffles before my good sense came to the rescue. <\/span>Trends and fads be darned; if you<\/em> like a pantry staple, use it<\/p>\n And now, it\u2019s time to go fix my latest pantry fav: <\/span>Dried beans. <\/span>I have always stocked canned beans which are perfectly acceptable. <\/span>But they are a far cry from the soft, buttery taste of dried beans simmered in a slow cooker<\/a>. <\/span>And there are so many uses for a freshly cooked batch. <\/span>The topic of another day. . .<\/p>\n Ready to begin experimenting with a pantry.\u00a0 Build one if you’re pantry-less, or if you’ve got a pantry, find out how to make the most of it. \u00a0 Check out my book, Take Control of Your Kitchen<\/a>, which explains what to buy and how to store and organize it for easy access, or email to set up some individual kitchen coaching<\/a> where we focus on setting up a helpful and healthful pantry.<\/em> <\/span>If you missed any of the previous articles in this series, here they are:<\/p>\n\n
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Pity the Poor Pantry<\/a><\/h2>\n<\/li>\n<\/ul>\n
Invaluable Kitchen Resource Gets No Respect<\/h3>\n
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How to Shop without Going to the Grocery Store<\/a><\/h2>\n<\/li>\n<\/ul>\n
Remedy for the Post-Vacation Refrigerator Blues<\/h3>\n
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Investment Thinking at the Grocery Store<\/a><\/h2>\n<\/li>\n<\/ul>\n
Time Spent Stocking the Pantry Isn’t Wasted, It’s Invested!<\/h3>\n
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Portrait of a Week’s Worth of Pantry Meals<\/a><\/h2>\n<\/li>\n<\/ul>\n
How Many Great Meals Are Hiding In Your Pantry?<\/h3>\n
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How to Stock the Pantry<\/a><\/h2>\n<\/li>\n<\/ul>\n
. . . or Do a Better Job Working the One You Have<\/h3>\n
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Stocking the Pantry–How to Avoid Time Panic<\/a><\/h2>\n<\/li>\n<\/ul>\n
Good News:\u00a0 The Fun of a Pantry Journey Lasts More than an Afternoon<\/h3>\n