I have always liked to have a fairly well stocked pantry. With it you can always come up with something to cook. And with the right pantry you can take ordinary dishes to the next level with very little effort. Today I restocked chutneys, preserves, jams, and pickles. By taking a little time and humble ingredients you can make condiments that really help to make your dinner shine.
On our list today:
Preserved mushrooms
Kumquat blood orange and long pepper marmalade
Red onion and cranberry jam
Fennel and port jam
Curried grapes
Cippolini jam
Mustard infused raisins
Marinated Lebanese Cukes
Pickled red onions
Preserved Meyer Lemons
All of these make their way onto our corporate and private dinner menus. Our cocktail menus also rely heavily on these condiments. In an easy work day, or at home, you can make decent quantities of these. Most are variations in one form or another from Keller, Chang, Trotter, and Boulud. They have served me well, as I am sure they will for you. I will post some recipes here in coming weeks. Maybe one per week, we'll see. I still have a few newer ones to complete first.
cheers,
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