Stocking Your Kitchen
When my husband and I married, he took me grocery shopping. Bags and bags later, I said “we have to come back for spices.” He thought to himself “salt. pepper. How complicated can that be?” only to see another whole bag appear. He discovered a love of cooking, and cooks much fancier, more complicated dishes than I do. I still laugh at the day when he thought spices were just salt and pepper.
Here is the list I made for the newlyweds and independants in our family. What would you add? What are your staples in the kitchen?
Staples for Your Pantry
small cans of tomato paste
whole tomatos, 16 oz cans
tomato sauce, 16 oz. cans
artichoke hearts, 16 oz. can
evaporated milk
powdered milk
Dream Whip
olive oil
cider vinegar
red wine vinegar
balsamic vinegar
canned tuna
1 can crab (opt)
1 can smoked salmon (opt)
1 can shrimp (opt)
1 can chunk pineapple
1 can some kind of fancy fruit juice concentrate – raspberry, pomegranate, etc. (mix with soda water for a “drink” when unexpected guests drop in)
1 package nice crackers
1 pkg chocolate chips
Soups – cans, packages
bouillon cubes (chicken, beef, veg)
Saltines (for queasy stomach and when there is no bread good with PB or tuna)
Baking Staples
flour (NOT self-rising)
fine white sugar
brown sugar
baking powder
baking soda
vanilla flavoring
almond flavoring
lemon flavoring
red food coloring
green food coloring
Spices
salt
pepper
cinnamon
thyme
sage
basil
marjoram
oregano
cumin
chili
cilantro
parsley
turmeric (makes things yellow)
Spices II Only if you are into cooking:
saffron
coriander
cardomon
ginger
cloves
Pasta
spaghetti noodles
lasagne noodles
stars/alphabets (small noodles)
penne noodles (for stronger sauces)
Freezer
cheddar cheese
mozarella cheese
hamburger
chicken breasts
leftover ham
leftover turkey
1 stick real butter
frozen spinace
frozen peas
individual biscuits
Refrigerator Basics
Milk
Eggs
Ketchup
sweet pickle relish
Mayonnaise
Butter spread
Pillsbury Crescent Rolls (trust me)
cheddar cheese
Horseradish
Mustard (basic everyday yellow)
Really good French Mustard (opt)
jalepeno’s (if you use them)
Soda water (removes stains)
capers (opt)
sour cream (opt)
cream cheese (opt)
jam and jelly (your favorites)
chocolate syrup
tomato pesto (jazzes things up)
Thai chili sauce
soy sauce
Patricia Wells, France and Fallot Mustard
As I was scrambling through the Salmiyya Sultan, looking desperately for a few good ingredients on Thanksgiving morning, I stopped short in sheer wonder. There, on the shelves, here in Kuwait, were mustards by Edmond Fallot.
Monsieur Fallot makes the best mustards in the entire world. One year, we did a “French” turkey, slivered with a thousand slices of garlic carefully placed in a thousand tiny slits just under the turkey skin. It was magnificent. We served the turkey that year with a variety of Monsieur Fallot’s mustards.
We lived in Germany, and we often travelled to France for a couple weeks at a time, exploring different regions. We used lots of books, but the three we used most often for France were Patricia Wells Food Lover’s Guide to France, Patricia Wells Food Lover’s Guide to Paris, and a book published annually called Europe’s Wonderful Little Hotels and Inns.
We didn’t have a lot of money, but what we lacked in money, we made up in energy, optimism and research. We found wonderful places to stay, fabulous meals and affordable side trips. We lunched out of charcouteries and boulangeries, we dined demi-pension in Michelin “Red R’s” (good local food at reasonable prices.) We found ourselves in the Burgundy area again and again, and Patricia Wells led us to Monsieur Fallot’s mustard factory in Beaune. Click there for a virtual visit to his factory in preparation for your real time, in person visit.
As I stood there, transfixed, in the Sultan Center, I was back in Beaune, travelling in France with some history and “foodie” friends, and we made a special stop at M. Fallot’s factory, whose address was listed in the original Food Lover’s Guide to France I was using then. I am guessing he has asked NOT to have his address given any more, maybe he had too many visitors like us. We couldn’t get enough of his mustards – we stayed and watch him filling jars with many different kinds, and bought at least one of each variety. His mustard is the gold standard of mustards. Worth a trip to Beaune.
Except you don’t have to go to Beaune – you can find M. Fallot in the Sultan Center in Salmiyya, or in William-Sonoma if you are in the U.S. and in other parts of the world where you find fine condiments.
The latest edition I could find of the Food Lover’s Guide to France was 1987, for $1.99 used, through Amazon. The latest edition I could find of Food Lover’s Guide to Paris was 1999, and the cost, used, was $9.99, again through Amazon. (Disclaimer/Disclosure: yes. I do own stock in Amazon. Help me keep Amazon stock high, please. 🙂 ) I imagine some of the information in both books is outdated, restaurants have closed, newer, haute-er places are open, but I would still say they are worth the price.
Both guides list market days for various arrondisement/towns/villages, and for that alone, they are worth the price. Wells describes local specialities, and best of all, Wells is deliciously readable. Even if you don’t have a trip to Paris or France in your near future, Wells’ books are fun to read, and full of wonderful, valuable information.
The most recent edition I can find of Europe’s Wonderful Little Hotels and Inns on Amazon is 2003, but I know there are more recent editions because mine is 2004. It is edited by Adam & Caroline Raphael, and has hotels listed throughout Europe, not just France, although the lion’s share of hotels listed ARE in France. They range from budget to unbelievable luxury – and the twist is, this book is made up solely of recommendations from customers. Someone has to recommend the hotel, another has to second the recommendation, and readers keep the postings up to date. We have found some truly memorable hotels using this guide, hotels full of charm but affordable for the region. Most of the hotels were awesome. Even used, even outdated, one good hotel stay at a charming but reasonably priced hotel will pay the cost of the book.
Second – Get Organized
Here’s what you need for this step – paper, pen, phone, e-mail, WOM (word of mouth). Figure out who you want to spend Thanksgiving with. Give them a call. If they sound genuinely disappointed because they have visitors from out-of-town, tell them to bring their visitors – Thanksgiving is a great holiday for flexibility. (We usually have more than one table going, one for the kids, too, or several mixed up)
Our book says that we are to entertain strangers, that sometimes when we welcome strangers, we welcome angels without knowing it. Sometimes a stranger adds the most amazing memory.Our first married Thankgiving, we had a soldier join us who would soon be leaving the military. We still remember his delight and amazement at being included. We’ve never fogotten him – he added so much to that day.
When someone asks what they can bring – have some ideas ready! It’s usually safe to ask someone to bring a dessert – or drinks – or dinner rolls. If they have something else in mind, unless it is totally outlandish, say “yes” and just roll with it. It’s part of the fun.
Outline what you want to serve – finger foods before dinner, dinner – courses if you are including soup, dessert and coffee (in the same room? move to another room?)
Make a grocery list. Do the major shopping now, so you have everything you need. Go with what is available – for example, last night in the fish market, I saw the most amazing, huge shrimp, and the man told me they are from Kuwait. Believe me, we will have shrimp cocktail on our menu this year!
Figure out how you want the table(s) and check your linens to be sure what you need is clean and ironed. Make sure the silver is polished, the crystal washed and sparkling. Do this now! You don’t want to have to worry about this close to Thanksgiving. Give yourself the gift of time, by doing the little things in advance that can throw you off course if you let it go to the last minute. We want you to be thankful on Thanksgiving, happy and relaxed and delighted to see your friends – and that takes some preparation and work ahead of time.
(My preference is to set up a buffet table – that way people can eat what they want and pass on what they don’t want, without being conspicuous. You know, like you may adore creamed onions, and the kids will hate them! It’s OK. They’re kids. It’s Thanksgiving.)
Take another deep breath – honestly, this is going to be fun.
Big Diamond and Little Diamond
Today is my last day here, before I leave to go back to Kuwait. This morning, I packed everything except what I am wearing today and tomorrow. I know myself too well. I have to go to one of my favorite stores today to buy my father some soft cotton gardening gloves. I will have to face one last temptation.
No, I did not make it out of the store without buying something for myself. It’s the smell. . . You walk into a hardware store and something in the air gets to you. I love hardware, I love new bathroom ideas (glass block makes me shiver in anticipation) and oh! a new magic tool! A storage solution! Hardwood flooring! New countertop options. . .! New shades of paint! steel wool! Oh! Oh! Oh! The problem is I know I still have a little room in my suitcase. . .Yes, I am a hardware junky.
My sister, Big Diamond, is in town and called me to ask if we could have lunch together with her daughter, Little Diamond. They like Vietnamese food too – I have to have one last portion of Vietnamese salad rolls with shrimp, and a “small” bowl of vegetarian Pho. I picked them up nearby. I know you have a lot of curiousity about me and my family. Here is my sister and her oldest daughter:
Addiction and Amy Tan
“I’ll just go in to get the birthday cards,” I said to myself, but the moment I opened the large brass-handled swinging doors, my heart started pounding, my breath came faster and like a moth to the flame, I headed straight toward that huge pile of “Best Sellers” just inside the door.
Mentally slapping myself and forcing myself back on the planned path, I forced myself away from the new arrivals and towards the cards. But oh, the temptations along the path . . . new sudoku. . . .oh a new Gregory Maguire . . . oh! oh! oh!
With great discipline, I manage to buy the cards and only two new books, a new Stephen King book, hot off the press, (my son had mentioned it and that it was getting great reviews) and the new Amy Tan book. Rationalization – I am returning to Kuwait and it is a looooooooooooonnnnnngggggg trip, easily a two book trip. But when you have an addiction, any excuse will do.
Amy Tan is always a rollicking good read. For one thing, her books focus on that big favorite theme of mine, cross cultural communication – and miscommunication. She has a keen eye, rapier sharp wit, and filets her characters neatly, but humanely.
Saving Fish from Drowning is about a tour group en route to China and Burma, told from the point of view of the tour group organizer – an art and museum patron who dies before the trip begins! She is with the group, however, in spirit – able to see everything, know what people are thinking, but not to intervene. Without her guidance, the group goes desperately awry – and it is funny, but also very very scary. You know something BAD is going to happen, and it isn’t going to be pretty.
Tan writes some great prose. Here is an excerpt about the main character, as she looks back over her life:
“But I ask myself now – was there ever a true great love? Anyone who became the object of my obsession and not simply my affections? I honestly don’t think so. In part, this was my fault. It was my nature, I suppose. I could not let myself become that unmindful. Isn’t that what love is – losing your mind? You don’t care what people think. You don’t see your beloved’s faults, the slight stinginess, the bit of carelessness, the occasional streak of meanness. You don’t mind that he is beneath you socially, educationally, financially and morally – that’t the worst I think, deficient morals.
“I always minded. I was always cautious of what could go wrong, and what was already “not ideal.” I paid attention to the divorce rates. I ask you this: What’s the chance of finding a lasting marriage? Twenty percent? Ten? Did I know any woman who excaped from having her heart crushed like a recyclable can? Not a one. From what I have observed, when the anesthesia of love wears off, there is always the pain of consequences. You don’t have to be stupid to marry the wrong man.”
Whew! Amy! You said a mouthful!
A Visit to Williams Sonoma
I am visiting Williams Sonoma looking for the elusive white truffel butter required in The Equalizer’s recipe for Pumpkin Risotto. Can’t find the white truffel butter, but I did find some very lovely things – things we can get a lot cheaper, maybe even better, in the Middle East.
First is what they call a Greek pepper grinder, for a mere $79.
I bought the same, beautiful pepper grinder in the Diraa souk in Riyadh for $10 – and I believe it came from Turkey. It grinds peppercorns beautifully and stores the grindings airtight in the bottom until you need to use them.
Then these two pots. The first one is $200, and the second ranges from the low $200’s to $320, depending on the size . . .
they are beautiful, hammered copper from Italy . . .and we bought beautiful, heavier pots with beautiful handles in Damascus for a fraction of what these cost. If I had to choose, I would choose Damascus any day for shopping, over Dubai. 😉
Is there anyplace in Kuwait where you can get copper pots re-tinned? Or has that, too, gone by the wayside?
(And a BIG shout-out to Joan of Arc who patiently taught me how to link pretty)
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