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Posted on 04/01/2020 8:22:57 PM PDT by nickcarraway
A handful of experienced cooks on which pantry staples they turn to again and again, and their favourite isolation meals Pantry staples
Shelf-stable. Even the name is comforting, the antithesis of a viral threat. Contrary to the pillars of contemporary food culture — fresh, seasonal and inherently fleeting — it’s the canned, dried, jarred and otherwise hardy that we can rely on in a pinch. Forming the unsung foundation of so many meals when times are good, social distancing amid the COVID-19 pandemic has given these foods new meaning.
Staples hum in the background during days of plenty. Some of them are so far back in the recesses of our pantries that we’ve forgotten they were there at all. Often reserved for last-resort cooking on sleepy weekends, times of sickness or hectic weeknights, we’re occasionally actively thankful for their existence. But once we have fresh bounty back at our fingertips, they fade into the shadows of the cupboard.
As people avoid going to restaurants and making unnecessary trips to the store, shelf-stable foods have been thrust into the spotlight. Sturdy and reliable, beans, grains, canned vegetables, pickles, pastes and condiments are a practical choice. Beyond the functionality of these foods, though, they embody an innate assurance that’s especially welcome in times of uncertainty.
"It’s just so reassuring to know that they’re always there,” says Raleigh, N.C.-based author and restaurateur Margaret (Mei) Li. “That I always have the capability to make something if I’m tired and haven’t gone grocery shopping. If I’ve just come back from vacation. If I’m scrambling at the last minute because people are coming over. Any situation — in the situation we’re in right now — there’s a comfort in having those staples and having those building blocks that you can then use as a base.”
(Excerpt) Read more at nationalpost.com ...
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I am thinky chicken soup tomorrow got seven mouths to feed and we had picken chicken yesterday got bones and some pasta.
I either want to make that or panang curry with the bones. Havent decided.
Don’t forget the magic stone
Pantry food is great. I always have canned chicken, tuna and salmon in the cupboard and boxes of pasta. I made my old standby the other night, the dish that got me through my first apartment and having to stretch a dollar, the all famous tuna casserole. It was great and brought back those days of an 18 year old trying to make it on a receptionist salary.
Now you’re talking! I looked at the article but didn’t even recognize most of that stuff as food. Rutabagas? People really eat that?
Thanks for the memory.
We’ve been home canning for years. We have a pantry stuffed full of beef stew, navy beans with ham, turkey soup, chicken soup, split pea and ham, etc. We could go a month on these.
We bake a loaf of bread every 2 or 3 days as needed.
Dinner tonight was lamb chops from the freezer, cous cous with carmelized onions and goat cheese, and a nice glass of Malbec.
Not bad for a couple of Deplorables.
L
Never tried? I roasted some with turnips and parsnips a couple weeks ago. Nice change of pace, and pretty inexpensive as veggies go.
If we're stuck here for a month, she may get mighty tired of it as it's one of the things that I bought enough ingredients to make 5 times!
As a kid I was obliged to occasionally eat rutabagas and turnips, which I would consider again if I were starving. But, otherwise, no.
Now turnip greens with ham hocks and pepper sauce are another matter. Cracker Barrel serves up some good turnip greens.
...what’s your address..? ;)
Don’t forget goulash. Macaroni, ground beef and tomato sauce (and corn if you’ve got it).
I’ve just started canning. I’ll have to try some of those things. I usually just freeze things but canning is actually satisfying.
Ha-ha...I also have the supplies to make goulash about 10 times..one of my fave comfort foods. I’ve never tried it with corn though!
Rutabagas
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From my childhood:
Peel and shave rutabaga; add chopped onion and diced fresh tomatoes. Top with oil and vinegar. Fresh dill if available. Serve with dark rye or pumpernickel bread, butter or cheese. If you need more than a salad, add a soup to the meal. I crave this as a salad dinner in hot weather.
Shaved fresh rutabaga is like a cross between jicama and cabbage. Steamed, it is similar to turnip. Steam and mash with butter and add crisped bacon pieces.
It’s cheap, healthy, flavorful, filling and, when raw, has crunch.
Nutritional benefits:
https://www.organicfacts.net/health-benefits/vegetable/rutabaga.html
Take a look. I’m guessing you didn’t grow up in the country side.
https://www.goodhousekeeping.com/health/diet-nutrition/a20706455/rutabaga-recipes/
As if suddenly no one knows how to cook. Maybe we could if we could find the ingredients—like flour.
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