Of preppers and pantry staples Must-have items to stock in the pantry (and what to do with them!) BY NATALIE FINDLAY
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reating tasty meals from a limited supply of ingredients can be both liberating and limiting. We all have our favourite pantry staples that we turn to when we forget to go to the grocery store, didn’t have time—or like now—safe at home, when our ability to venture out on a whim to pick up whatever we want, whenever we want, is limited. Some of us are faring well and creating all kinds of delicious meals, others… well, not so much. Sometimes you don’t know what you really need to have on hand until you are restricted; then you learn quickly. Let’s take a stroll around the pantries of four popular local culinary writers and cooks, and find out what they have stocked their pantries with, and what they are cooking up!
Calgary cookbook author, CBC radio food columnist, and contributing food editor for the Globe and Mail, Julie Van Rosendaal says her pantry staples include: n Canned tomatoes (all kinds) useful for quick pasta sauces, soup, curries, stews, chili. I also keep tubes of tomato paste in the fridge (they last far longer than their expiration date suggests!) n Stocks. The 1 litre tetra packs are perfect n Canned and dry pulses. They’re the most significant source of plant-based protein, versatile and convenient. They’re also cheap! n Dry pasta. I always have an assortment of interesting shapes—there’s no reason mac ‘n cheese has to be made with macaroni noodles… just anything small that will grip the sauce n Oils. Canola is my go-to as it has a high smoke point, neutral flavour, and is useful from baking a chocolate cake to frying fish
Grains, they’re shelf-stable and affordable n Flour/sugar/yeast/baking powder/salt. With a stash of flour and leavening agents, you can make biscuits, pancakes, waffles, quick bread, and yeast bread n
From her latest book, Dirty Food, Van Rosendaal’s easy pantry staple meal, Toast Crumb and Garlic Spaghetti, is a favourite for adults and kids alike. Toast Crumb & Garlic Spaghetti Serves 4
250 g dry spaghetti (about enough for 4) Salt 2–4 slices white bread (or 1–2 cups fresh crumbs) 1–2 garlic cloves, crushed ¼ cup (ish) butter 2 Tbs (ish) (30 mL) olive oil Pinch red chili flakes Freshly grated Parmesan
Photograph courtesy Julie Van Rosendaal
1. Cook the spaghetti in a big pot of salted water until al dente, and scoop out about a cup of the cooking water before you drain it. 2. Meanwhile, whiz your bread into rough crumbs, along with the garlic, in a food processor. 3. Set a large skillet over medium-high heat, add the butter and oil and when the butter starts to foam, add the garlicky breadcrumbs and chili flakes and cook, stirring, until toasty and golden. 4. Scoop about half the crumbs out of the pan, add the drained pasta and toss to coat with the remaining crumbs, grating some Parmesan overtop and adding a splash of the starchy pasta water to moisten. Serve topped with the reserved crumbs and extra Parmesan. 10 Culinaire | May/June 2020
