Most chefs will tell you that the reason our food is better than yours is because we put the right amount of butter and salt that you’re too scared to add. The next thing we will tell you (after we explain that processed foods are the culprit of health concerns and not the salt we put in your food:-) is that we have all the garnishes and toppings ready to make your meal taste delicious and look elegant.

There are two categories of pantries. There’s the variety of flours, salts, spices and vinegars that are useful to have on hand at all times. There’s nothing more empowering than getting inspired by a recipe and having all the correct ingredients on hand. You can pretty much get this list if you buy ANY cookbook these days.

Then there’s the pantry items that give your plate the extra pop of color, hit of acid and extra crunch. These go-to items allow one to put together a seemingly thoughtful meal in a short amount of time. It’s the ‘je ne sais quoi” that makes a memorable and Instagramable meal for your family and friends. That’s what I’m here to share with you. This list includes my top favorites which last at least 2-3 weeks and many of them take 30 minutes or less of active cooking time. Email us if you’d like our recipes for any of these but they are basic and several versions can be easily found online.

Corn Bisque with Candied Hazelnuts and Herb Oil

Crunch/ Texture:

Candied Hazelnuts (or nut of choice)- I candy my hazelnuts in a little simple syrup, kosher salt and finish with demerara sugar. They are not super sweet. These can be slightly crushed up and sprinkled on salads, soups, roasted veggies, desserts and a variety of proteins.

Seed Brittle- Add this to any ice cream, pudding, trifle or even pavlova to provide texture, shine and flavor. Here’s a solid recipe. I also love Aran Goyoaga’s recipe in Cannelle et Vanille. Keep in air tight container for 1-2 months.

Fried Chickpea Puffs- I soak these overnight, pressure cook for 20 minutes at 15 psi with herbs and a little olive oil then fry them in very hot neutral oil to get them to puff up. They can accompany any dish and are an excellent gluten free crouton option for a salad.

Fennel Pollen- You can buy this in any spice store. It’s not cheap but it will last a while. The pollen is hand collected from fennel. Sprinkle a little powder over a sauce and it adds texture, color and packs a slight licorice and citrus flavor that will tease the palate.

*fried shallots are another topping use often but unfortunately, they only last a day or two.

Acid:

Pickled Mustard Seeds- These are multifunctional as they add flavor, they look sophisticated, add crunch and acidity. Excellent on pork, chicken and fish dishes. Lasts for 2 months in the fridge.

Preserved Lemons- You can buy these in almost any store. They add a brininess and acidity to vegetarian dishes, starches and proteins. Put them under the skin of a chicken and roast. Delicious!

Lacto-Fermented Vegetables- I love grabbing produce like cabbage, carrots and cucumbers when they are in season and pickling them in a 2.5% salt brine. These natural probiotics will perk up any heavily umami or a sweet-savory entree. Keep in fridge after they are done fermenting.

Color

Herb Oil - What to do with all of those herbs that you have in the fridge? Blend them up in a high powered blender with olive oil, a little lemon and pass through a sieve a few times. They can be thickened up with Xanthan gum if you like that consistency (I do)! Keeps in fridge for 2-3 weeks.

Chive Vin- Throw your chive blossom flowers into a jar of champagne vinegar (or white or apple cider vin), let infuse for 2 weeks then strain out. Not only is it pretty but it adds an oniony fragrance. Lasts for a month when kept away from light and heat.

Edible Flowers- If you have a garden or even an herb garden I bet there are some beautiful flowers that you never thought about eating. Those that you’ll see commonly in the Northwest are: Nasturtium (the leaves are peppery too), onion flowers, lavender, lilac, pansies….you name it. It’s a Spring/Summer touch to making an entree, dessert or cocktail more vibrant.

Chef Founder Liz- Dmitry Kraskovsky.jpg — Post by Liz Philpot