Quaintrelle Weekender

A few fridge and pantry staples I can't live without... and recipes on how I use them.

Stop me if you’ve heard this one before, but a friend of mine once said to me, “you use really fancy ingredients. Like capers.”

While I do object that capers are at all fancy (they grow out the sides of rocks, for Pete’s sake), I do fully admit to using loads of flavour boosters in my kitchen.

Are they fancy? I suppose, that verdict lies in the mouth, and mind, of the beholder.

I do go on ingredient benders.

Sometimes I blaze through jars of tahini only to have one languish, half-eaten for weeks. I can barely keep preserved lemons in stock during the warm months, while in winter, I barely touch them. Balsamic vinegar might be my darling for a little while, but then something else will catch my eye, leaving balsamic alone in a dark cupboard until I remember it again. Harrisa, togarashi, smoked paprika, truffle salt… these are all spices I love, but in fits and starts.

However, there are a few flavour boosters I use religiously year-round. And today, that’s what we’re talking about.

I’ve left out basics like salt (even though I have about seven different kinds including Maldon, Kosher, Fleur de Sel and smoked), extra virgin olive oil, and wine vinegar… these seem de rigour in most pantries and listing them, as important as they are, seemed a bit pedantic.

Welcome to Quaintrelle Weekender, my weekly post that is a little of this and a little of that. A meandering conversation of things that catch my eye.

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White Miso

“Don’t say miso,” another friend deadpanned when she asked what was in a sauce I had made.

“Then I can’t say anything,” I responded.

I love miso. White is my drug of choice. It’s the mildest of all the miso, but a super power I need a knockout umami flavour to underscore whatever sauce, soup, or dressing I’m making that needs a certain je ne sais quoi.

I add it to replace anchovy in things like Caesar dressing or the base of puttanesca, I melt it into butter to drizzle over beans n’ greens, I even add a little dab to the soffritto and mirepoix for ragus and stews.

Soup Season(er): Butter Bean & Kale Soup with Ditalini Pasta

Nutritional Yeast

Years ago nutritional yeast was such a hippie oddball it was impossible to find outside of those health shops peddling lentil loaves and sprouted bread.

And, since I drift in and out of vegan diets on the regular, I was right there amongst the tie-dyed and braless. They’re my people.

Anyway, nutritional yeast is firmly in the main stream now, so you probably have had it at least once, and likely even have some in your cupboard. I sprinkle it on buttered popcorn (sooooo good), but use it in soups and sauces as well. Anywhere that I want a salty, funky, cheesy kick.

Nutritious and Delicious: Cauliflower Gratin

Chillies

Both dried and fresh, I have a selection of chillies at my fingertips. While the general inventory may rotate, I always have spicy árbol, and I throw one or two, left whole into stocks and sauces for a tingly undercurrent of heat. I also love Aleppo, the shiny, mahogany flakes from the Syrian region of the same name (though conflict now means most Aleppo is actually grown in Turkey.) Mild in heat with a raisiny-fruity note, I love how they offer flavour not just fire. I also always, always have on hand fresh red cayenne peppers which get thrown into a surprising number of things.

Sneaky Heat: My Favourite Way to Cook Dried Beans

Lemon

Can lemon really count?

Well, I make the rules around here and I say it does.

I use lemon zest just about everywhere. It brings a little zhuzh to salad dressings, I add it as a finishing touch over roast vegetables, it loans a subtle zing to dips.

I use so much zest I will often have a couple of skinned lemons in my fridge. It’s my version of the wiener-vs-bun problem.

Use It or Lose It: Citrus Salt

Sour Cream

I always have sour cream in my fridge. My preference is for the Gay Lea Gold version which is so thick it may as well be cream cheese.

So yes, sour cream is clutch when whipping up a last minute dip, but I’ll also add it to eggs, throw it in a creamy soup, and sometimes melt it into risotto (shhhhh….)

And with a thick sour cream, it can often stand in for the très pricey crème fraîche. (Although you can easily make your own by warming two cups heavy cream and adding two Tablespoons buttermilk to it. Allow it to sit, covered, overnight, and there’s not much more to it than that.)

Cream of the Crop: Pickle Dip

Pickled Things

Currently in my fridge, the jars of pickles include: garlic scapes, onions, jalapeños, capers (those fancy things!), actual pickles, olives, turnips, and sauerkraut.

I will always add pickled things to cheeseboards, salads, to top stews/chilli/curry/robust soups, and add to tacos and sandwiches where appropriate.

I feel sorry for people who don’t like pickles.

Sour Grapes: How to Pickle Grapes

What about you?

What are the items in your fridge or pantry you could never be without?

Next Week

Guys… you’re gonna love this one.

I’ve battled for weeks trying to get the musty-mildew smell out of my kitchen scrub brushes: I’ve soaked them, sprayed alcohol on them (rubbing, not rum), and left them to try in the hot sun.

Nothing worked.

Until now.

I’ve found the answer to my mildewy problems and I’m sharing it with you!

Until then.

xo – Erin