Covid Cooking Part III, Weird Ingredients
Remember back several months ago, in the beginning of this pandemic when venturing to the grocery store was truly terrifying? And in order to avoid shopping, you dug through your cabinets and found all those jars and packages of really weird ingredients and figured out what to do with them? Well, now that you've got the supermarket ordeal down-- you've found the hours when it's least crowded, you've organized your PPE, you've got your decontamination routine down to a science and can sanitize up to 100 products in less than an hour, now I'm suggesting you take an extra moment on your next shopping trip and find some more containers of odd ingredients that have a long shelf life, and can liven up your recipes. A lot of these can be found in the ethnic food sections of your supermarket.
For example, a jar of red peppers or pimientos to make Romesco sauce. A jar of artichokes in olive oil to use in a chicken dish or salad. A jar of nice looking olives, especially pitted ones that you can easily use in cooking. An Indian simmer sauce that can substitute for all that coconut milk you've been experimenting with. Crumbled feta, goat cheese or gorgonzola to use in stuffings, salads and pasta. A can of chipotle peppers to make chipotle mayo sauce for meats and sandwiches. Bunches of any fresh herbs you find in the market. Loosely wrap a paper towel around them and seal in a zip lock bag for long term storage. Nuts and seeds-- buy them, freeze them, toast them and use them to add crunch, flavor, fiber and nutrition to almost anything. And please promise me, whenever you buy bacon, (or preferably pancetta, which is way better), buy extra! It is a cured meat that keeps for a long time in the fridge or freezer and can tip the scale on so many dishes.
Here are some ideas/recipes that use these little oddities to change up and refresh your old standby's.
Romesco Sauce
This is an idea I got from the wonderful cooking class I took at Brooklyn's Cookspace. Romesco sauce is simple to make if you have a food processor, and again, can be varied according to what you have on hand and your own taste. The main idea is a jar of red peppers, ground almonds, garlic and/or onion, oil, vinegar and/or salt to taste, and possibly some stale bread if you prefer a thicker sauce.
This elevates meat or vegetables, or even toasted bread to a new and unusual level. For a quick appetizer or aperitivo snack, toast some bread, spread on a schmear of goat cheese and a dollop of this sauce and you've got something really classy that is a cinch to make.
1 jar of red peppers, drained
2/3 c. toasted almonds
1 small clove garlic (here you can substitute a few cloves of garlic and a diced onion, sauteed in a little olive oil, or use just one small clove of raw garlic)
1 tsp. white vinegar (or more to taste)
1/4 tsp. dried red pepper flakes (more to taste if you prefer spicier)
Optional: slice of old toasted bread
3 T. olive oil
Combine all ingredients in a food processor. Adjust seasoning to your liking. Process to the consistency you like; add more oil if you prefer it runnier. Use in many ways.
Chimmichurri Sauce
Here's another condiment with at least a million variations. I've been making this version for years and for me, it's the perfect compliment to a juicy steak. The acid in this sauce cuts through the rich fattiness of the steak for a beautifully balanced taste thrill.
Half of a large bunch of fresh flat leaf parsley, stems removed
1 small clove of garlic
1/2 t. red pepper flakes
1 T. white vinegar
Dash of sea salt
1/2 c. olive oil
Put all the ingredients in a food processor or blender. If using a blender, use the "chop" mode to break up the parsley. Continue to blend or process until a thick smooth, pasty sauce emerges. Use a spatula to scrape down the sides of the blender bowl. Taste for seasoning and adjust salt, vinegar, pepper to your taste. Done. This sauce keeps well in the fridge and won't lose its color. Let the oil come to room temperature before serving the second time.
Chicken with Olives and Artichokes
1 1/2- 2 lbs. thin sliced chicken breast
flour for dredging
Olive oil
2 shallots, minced (or substitute onion, spring onion, scallions)
juice of one lemon
2/3 c. green pitted olives, sliced
1 jar artichoke hearts, sliced
fresh ground black pepper
few sprigs of fresh herbs, like tarragon, parsley, rosemary, oregano, thyme
Dredge chicken in flour and with a few tablespoons of olive oil, saute over medium high heat. With 3-4 minutes per side, the chicken should take on a nice golden color. Do this in two batches to brown all of the chicken. Transfer to a plate and set aside. In the same pan, add 2 T. more olive oil, a few shakes of the flour leftover from dredging (no more than a teaspoon or so), and the minced shallots. Stir till everything begins to brown a bit. Lower the heat to medium low and add the lemon juice. Add a few splashes of white wine, chicken broth, or the brine from the olives or artichokes if the sauce is too thick. Add the olives and artichokes. Season with lots of black pepper. At this point, you can turn off the flame if your other dishes are not ready. When you're ready to serve, return the chicken to the pan on a medium low flame and warm through. Add the herbs and serve.
Indian Simmer Sauce with Cauliflower
Here's a link to a recipe I posted a while ago for a cauliflower and chick pea dinner with a coconut milk/lime sauce. I'm suggesting you buy one of those delicious Indian simmer sauces you can find in farmers markets or the ethnic section of your supermarket. Substitute this sauce for the coconut milk/lime sauce and leave everything else the same. Gives the dish an entirely new character and saves you time and effort.
Buon appetito!