10 Things I Found In My Kitchen Cupboard
One of my 2016 resolutions was to use if not all, then many of the mysterious spices, condiments and liquids found in my kitchen cupboard(s). To get going, I carried out a comprehensive inventory of the edible stuff. The things below are of course not the only things I found: I cannot resist interesting foodstuffs, so I’ve got LOTS of exotic jars, bottles and tins. The items I’ve singled out came either as a total surprise to me or were entirely unused, despite of my awareness of their existence.
1. Syrups. Several Syrups. I really didn’t see this one coming, as I don’t even particularly like syrups. But I have a weakness for interesting flavours, so I counted at least 7 varieties: lavender, rose, violet, mulberry, thyme (tastes a bit like cough medicine), jallab and lilac. The latter is probably the most unconventional, I bought it at a small jam factory in the Belgian countryside. It does have a floral taste and I guess I need to come up with a cocktail recipe for spring to use it up.
2. Yellow millet. Compared to lilac syrup, millet is completely mainstream and I have no questions about how to use it. Millet porridge is one of the few porridges I truly like and I would love to make some. The reason the packet is untouched is that millet takes a long time to cook, so making it in the morning is out of the question in my case. I wonder if I can slow-cook it overnight? I would love to make a rich version with raisins and dates, or even the Chinese jujube dates I also found during the inventory.
3. Mace blades. Mace is possibly the only spice in my collection that I have never used. Partly because it comes in blade format, not ground, so I’m not quite sure how to approach it. The other thing is that I don’t really know where to use it, as I’m not going to make haggis in the near future. As it tastes like a gentler version of nutmeg, I could simply try it as a substitute next time.
4. Dried (whole) limes. I’ve got two different kinds – the more fermented black ones and white limes that have a milder taste. I have never eaten dried limes, but know exactly how I want to use these: black limes in a lamb stew, white limes in chicken tagine. I’m pretty sure I’m going to love both. I mean, it’s a Persian thing, I’m bound to like it.
5. Teff flour. There is a selection of different flour-alternatives that I regularly use: coconut flour, gram flour, ground almonds and hazelnuts, chestnut flour (OK, maybe I don’t use this one regularly, but I do use it). I had completely forgotten about teff, however. It’s a grain that grows in Africa and contains more useful stuff than wheat. It’s also gluten free, not that I care. From looking at the package, I can see that I have used it at least once, but I have no recollection of the fact. I shall try again.
6. Seaweed discovery selection. This one is the prime contender for the Unlikeliest To Be Used award. While I love Korean seaweed snacks and nori and wakame, I’m not sure I’ll be able to incorporate sea lettuce or Irish moss seaweed into my cooking any time soon. Never say never, though.
7. 450 grams of za’atar. It’s not surprising that I have some za’atar at home, as I love Middle Eastern cooking. What is somewhat unexpected is that I have almost half a kilo of it. I believe I bought it online without really checking the size of the jar, so I better start thinking of recipes that would involve this mixture of thyme, sumac, sesame, salt and spices.
Grilled vegetables? Chicken breasts with garlic?
8. Kewra water. I love floral waters and use the rose and orange blossom ones constantly – some members of my family would say I use them too much. My kewra water has been totally neglected, however. This is an Indian version of the concept, also known as pandan leaf extract or pandan water. It would work well in a pretty rice dish, I think.
9. Milka & Oreo chocolate bar. My sister had bought this. An excellent concept. Pure class.
10. Perfume. I found 6 bottles of perfume in one of our kitchen cupboards. Fortunately, it was the one we mostly use for non-food stuff, but still. I’ve taken all the bottles upstairs now, but I’m sure they’ll migrate again.
Most of the links are to the Sous Chef web site, as I often order from them: it’s easy, they have a great selection and I’ve been very happy with the service. Except for that one time when the pomegranate molasses exploded. But that’s life.
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My favorite use for Za’atar is to make some variation of this recipe; http://www.biggirlssmallkitchen.com/2013/10/zaatar-roasted-salmon-with-greens.html I’m ashamed at how frequently I make it using pre-packaged baby greens or Swiss chard and whatever inexpensive frozen fish I happen to run across.
I seriously need to do a pantry clean-out too. My husband is terrible about just shoving stuff on a shelf (he does this in the refrigerator too, but somehow manages to have even his wood scraps sorted by size in the shop). I have no idea what’s in there right now, but I do know there’s more seaweed that I will ever use, at least four jars of jalapeno-stuffed olives, and a huge jar of preserved lemons that I made with the best of intentions. Don’t think there’s any perfume in there, but you never know.
This looks like a great everyday recipe, thank you very much! And I see nothing wrong with making it often, it makes complete sense, as it’s easy and healthy and tasty.
I can honestly recommend a clean-out. It’s very satisfying and I’m sure you’ll find some interesting stuff, too.
I always use mace when I make broth, chicken, beef or lamb, or any combination of bones/carcass and cheap cuts of meat. Just ploink it in with the bones, salt, a little bit of acid like lemon juice or vinegar and let it simmer for as long as you are around.I never bother with skimming the scum. Irish moss can be added I think, and I often add dried mushrooms any kind. Homemade broth adds umami to everything!
This is such a useful suggestion, thank you! Will definitely try it. I haven’t made broth for a while, as our refrigerator situation is dismal, but I’ve been thinking about it for weeks.
You found some lovely things in your kitchen! That teff could make some lovely Injera. I bet you could slow cook your millet overnight. I have never cooked with millet, but I love steel-cut oats and never have time to make them in the morning, so I usually just throw them in the slow cooker and let them cook overnight. They are delicious and creamy and breakfast is ready when I wake up. And I saw you have some Cortas Orange Flower Water in your photo! I live on that. I put it in jams and hot water and in baths. I also have a big bag of seaweed in my cupboard, which I have no used for anything other than occasionally putting a sheet in the bath with me. What fun finds! Also, so hilarious you found perfume.
A nice use for zaatar is to be found by googling Za’atar-crusted chicken schnitzel (appears on My Recipes site). I am usually generous with the zaatar!
Thank you for the suggestion, it truly is much appreciated.
Seeing that I LOVE lists,could you list the six perfumes you found please??Lol!!SOOOO curious about that!!hehe.xo
I second this! That made me laugh so hard.
Apologies for the late reply – I had to go back and check what the perfumes were, so here we go:
– Chanel No 5 hair spray
– Thierry Mugler Womanity travel spray
– Serge Lutens Iris Silver Mist
– Olfactive Studio Lumiere Blanche
– Jo Malone Birch & Black Pepper
– and one I cannot recall (or maybe I made an error when counting)
🙂 That is too funny!
I third it!
My kitchen clean-out didn’t reveal anything terribly interesting. I did drop a sun-dried tomato on the floor, which my cat confiscated as a toy. This is actually quite fortunate because his favorite toy at present is a rather realistic furry mouse inserted into a toilet paper roll. Don’t ask. Anyway, a dried tomato is much less embarrassing to leave rolling around the house when I have company. Plus, I might use one or two sun-dried tomatoes a year, so there’s plenty to share.
I also discovered that the berbere and cayenne gifted me by an Ethiopian friend really are as pungent as I believed. I found myself researching products designed to eliminate curry odors wafting from the spices themselves, and found that potheads have it down pat. It turns out that Navy Seals also have some fascinating high-tech containers that are, in general, much more elegant.
I’m sorry, I just cannot come up with a sufficiently witty reply to this. Although I am tempted to ask why the mouse is inside a toilet paper roll…
Are there any Ethiopian dishes you make, by the way?
So on the subject of lilac-syrup; You know me, I like my cocktails and often find inspiration in perfume. Just bought some “en passant” from F. Malle which has lilac and cucumber in it. I love lilacs and imagine that a cocktail which is vodka-based,with some muddled slices of cucumber, lilac-syrup and just a dash of limejuice; shaken up with Ice and served in a Martini glass with a cucumber-Slice would be great on a varm day. Haven’t tried it myself but will hopefully soon.
This is an absolutely perfect idea, thanks for sharing. And I love En Passant, too.