From the Food Shelf Dept.: Restaurant reviews are finite things as places change or close or simply change their menus and prices. Which won’t stop me from reprinting them here, but this time I’m exhuming a helpful piece about the staples to keep on hand.
WE’LL BUY A LEG OF LAMB for Easter dinner. We’ll craft a dessert from fresh strawberries as the new Florida crops keep heading north. But those are dishes made with a menu in mind. It’s when dinnertime sneaks up on you unannounced that you need to be ready with a staple-stocked pantry, which, for the purpose of this piece, I’m expanding beyond merely dry storage.
Along with my own fussy requirements, I consulted the lists in my favorite all-around cookbook, Mark Bittman’s
How to Cook Everything (Macmillan), as well as the unobtrusively healthy
A New Way to Cook by Sally Schneider (Artisan).
“Flour, cornmeal, and the like,” writes Bittman, and Schneider expands upon that, specifying unbleached all-purpose flour and stone-ground cornmeal for polenta. I would add that it doesn’t hurt to have whole wheat and cake flour as well, and with the last-named on hand, Schneider’s recommendation of a bar of semi-sweet chocolate and some Dutch-process cocoa powder might find their way into a worthy dessert.
Auxiliary to that are baking soda, non-aluminum baking powder, honey (support your local apiarist) and sugar: white, dark brown, confectioner’s and molasses. If you do a lot of baking, or even for pancakes and waffles, put some vanilla beans in an air-tight container with a heap of sugar and you won’t need vanilla extract.