There are a couple of interesting articles in today's New York Times Dining & Wine section (published every Wednesday).
Julia Moskin's article "From Asia, Rapture in a Bowl" discusses the enthusiasm people have for various Southeast Asian noodle soups. They all sound tasty, especially as I sit here and sniffle. Unfortunately, there are no recipes included with the article.
Mark Bittman, the Minimalist, gives some pointers for a great pantry, and I don't think I disagree with anything he says (although I'm not throwing out all our spices and bread crumbs). However, a few things really resonated with me:
OUT Canned beans (except in emergencies).
IN Dried beans. More economical, better tasting, space saving and available in far more varieties. Cook a pound once a week and you’ll always have them around (you can freeze small amounts in their cooking liquid, or water, indefinitely). If you’re not sold, try this: soak and cook a pound of white beans. Take some and finish with fresh chopped sage, garlic and good olive oil. Purée another cup or so with a boiled potato and lots of garlic. Mix some with a bit of cooking liquid, and add a can of tomatoes; some chopped celery, carrots and onions; cooked pasta; and cheese and call it pasta fagiole or minestrone. If there are any left, mix them with a can of olive-oil-packed tuna or sardines. And that’s just white beans.
OUT Minute Rice or boil-in-a-bag grains.
IN Genuine grains. Critical; as many different types as you have space for. Short grain rice — for risotto, paella, just good cooked rice — of course. Barley, pearled or not; a super rice alternative, with any kind of gravy, reduction sauce, pan drippings, what have you. Ground corn for polenta, grits, cornbread or thickener (whisk some — not much — into a soup and see what happens). Quinoa — people can’t believe how flavorful this is until they try it. Bulgur, which is ready in maybe 10 minutes (it requires only steeping), and everyone likes. If you’re in doubt about how to cook any of these, combine them with abundant salted water and cook as you would pasta, then drain when tender; you can’t go far wrong.
I hate boil-in-bag rice. I'd also like to try to incorporate some different grains into my diet.IN Genuine grains. Critical; as many different types as you have space for. Short grain rice — for risotto, paella, just good cooked rice — of course. Barley, pearled or not; a super rice alternative, with any kind of gravy, reduction sauce, pan drippings, what have you. Ground corn for polenta, grits, cornbread or thickener (whisk some — not much — into a soup and see what happens). Quinoa — people can’t believe how flavorful this is until they try it. Bulgur, which is ready in maybe 10 minutes (it requires only steeping), and everyone likes. If you’re in doubt about how to cook any of these, combine them with abundant salted water and cook as you would pasta, then drain when tender; you can’t go far wrong.
Bittman also recommends pureeing some walnuts with garlic, oil, and water as a pasta sauce or condiment for vegetables or grains. That sounds absolutely delicious and slightly healthier than some other pantry-backed dishes like bacon parmigiana.
Florence Fabricant has an excellent looking recipe for duck fried rice. She also has a short write-up about Dousoeur de Paris Patisserie Salon, which sounds about as authentic as any patisserie in the US could hope to be.
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