AUTUMN ESSENTIALS Pantry Basics for the Season
NOTHING SAYS AUTUMN LIKE THE ALLURING FRAGRANCE OF
SPICE The arrival of Fall brings with it the
to a seemingly unending variety of
signature smell of crisp air and drying
dishes. Pungent cloves, intensely
leaves, and the longing for meals rich
sweet cinnamon, mildly sweet allspice,
in flavor and warmth. Spices are an
and delicate mace all add sweet and
ideal way to acknowledge the season,
savory flavors to dishes without adding
adding character and depth of flavor
any uncomfortable heat.
FIVE FALL ESSENTIALS GINGER
CORIANDER
Fresh or dried and ground, Ginger is wonderfully aromatic and versatile. Ground ginger is the dried, powdered form of Zingiber officinale, a root native to Southeast Asia, India and China. Cuisines around the world use ginger as an aromatic ingredient in both food and drink.
Floral and citrusy, Coriander is used in sweet and savory dishes. It is the heart of curry powder and a zesty contributor to a wide range of Indian and Southeast Asian dishes. A pinch can add intrigue to a plain cookie or bread recipes as well.
PEPPERCORNS Black, red, pink or green, different varieties result from picking the berries at various stages of ripening and processing them differently. Whether you prefer the subtle green or the spicy Szechuan, Peppercorns are an essential in cooking and finishing fine food.
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SMOKED PAPRIKA Rich and colorful, Smoked Paprika possesses a balanced aroma and flavor. As the sweet peppers are dried they produce a distinctive smoky and sweet taste that adds complexity to soups, stews, and bean or legume centric dishes.
CARDAMOM Cardamom has a sweet taste with an enticing aroma. Delicious in cakes and pastries as well as Indian & Middle Eastern spice blends. It’s a must in sauces and rubs, and in ancient times was used in perfume making. How’s that for versatile!
Peppercorns
Smoked Paprika
Coriander Cardamom Ginger
STORING SPICES Preserve the freshness of your spices by storing them in airtight containers in a cool, dark place. Since spices are sensitive to heat we do not recommend you store them near your oven or stove, and to the opposite avoid storing your spices in the refrigerator or freezer as cold temperatures can also compromise their flavor. Properly stored, whole spices last for about a year; ground spices should be replaced after six months.
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Cinnamon With its sweet to bittersweet flavor, cinnamon is the spice that’s nice. Endlessly versatile, it shines as an addition to baked goods, stews, curries, fruit, squash, pork and beef.
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Cinnamon Infused Syrup
Cinnamon Babka
Cinnamon Sticks
Adding a whole cinnamon stick to each bottle gives 100%-pure maple syrup a kick in the spice department. Try this cinnamon infused syrup drizzled atop oatmeal or roasted squash.
We’ve seen a lot of recipes for babka, but we think ours sets the standard. DEAN & DELUCA Babka is made from a special yeast dough rolled around a cinnamon filling to produce a beautifully marbled bread.
From mulled apple cider to braised lamb shanks, just one stick of cinnamon can impart an interesting and exotic flavor. Our cinnamon sticks are true cinnamon, grown in India and measure 10” in length.
FEATURED RECIPE: French Toast with Maple-Apple Compote
Familiar ingredients shine this fall with this cinnamon-infused french toast.
INGREDIENTS COMPOTE • Cooking spray • 1 tablespoon butter • 3 cups sliced peeled Pink Lady apples (about 1 1/2 pounds) • 1/4 cup maple syrup • 1/2 teaspoon ground cinnamon
FRENCH TOAST • 2 tablespoons granulated sugar • 1 teaspoon ground cinnamon • 1 cup 2% reduced-fat milk • 2 teaspoons vanilla extract • 1/8 teaspoon salt
• • • •
4 large eggs, lightly beaten 12 (1-ounce) slices babka 4 teaspoons butter Powdered sugar (optional)
INSTRUCTIONS 1. Preheat oven to 250°. Place wire rack on a baking sheet and place in oven. 2. To prepare compote, heat a large nonstick skillet over medium- high heat. Coat pan with cooking spray; melt 1 tablespoon butter in pan. Add apples to pan; sauté 8 minutes or until tender. Stir in maple syrup and 1/2 teaspoon cinnamon. Keep warm. 3. To prepare French toast, combine granulated sugar and 1 teaspoon cinnamon in a medium bowl, stirring with a whisk. Add milk, vanilla, salt, and eggs; whisk until well blended. Working with 1 bread slice at a time, place bread slice into milk mixture, turning gently to coat both sides. 4. Heat a large nonstick skillet over medium-high heat. Melt 1 teaspoon butter in pan. Add 3 coated bread slices; cook 2 minutes on each side or until lightly browned. Place on rack in oven to keep warm. Repeat procedure three times with cooking spray, remaining 3 teaspoons butter, and remaining 9 coated bread slices. Serve French toast with compote. Sprinkle with powdered sugar, if desired.
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LIVEN UP FALL CLASSICS WITH THE PERFECT
CONDIMENTS The right ingredient can make all
right condiments, ones that you
the difference between lackluster
can use to whip up gourmet,
and luxe. This fall as we re-stock our
restaurant quality dressings,
pantries and prepare for a season of
marinades, and sauces in no time
cooking and baking, entertaining and
at all and without needing to have
quiet nights at home with family and
graduated from Le Cordon Bleu.
friends, we recommend choosing the
CHOOSE THESE CONDIMENTS OLIVE OIL
VINEGAR
MUSTARD
Olive oil is the number one pantry essential. It is more than oil; it is the base for vinaigrette or the finishing drizzle on a seared steak or filet of fish. Because of its vast uses in the kitchen, it is important to know what oil to use when. When selecting oil for cooking, match the characteristics of the oil to the character of the dish - more robust oils pair with heartier fare, while delicate oils enhance mild foods such as fish.
You may not realize it but many of your favorite condiments including ketchup, mustard, and BBQ sauce - contain vinegar. It is versatile with a range from pungent and sour to sweet and syrup-y. If you store vinegar in its original glass bottle in a cool, dark cupboard it will keep indefinitely. Even if your vinegar has become cloudy with time, it is still usable and may simply need to be filtered through a heavy paper towel or coffee filter.
Dijon is spicy and has a vinegary tang that helps to emulsify salad dressings, enliven sandwiches or chicken salads, and flavor to sauces or meat rubs. We would add mayonnaise to this list, but you can make homemade mayonnaise as long as you have some mustard (dry mustard) on hand. Mustard, like vinegar, is the backbone to so many condiments we love.
DEAN & DELUCA TIP: Whisk these three condiment classics together and voilĂ , you have a quick and easy vinaigrette in less than 2 minutes.
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ESSENTIALS A well-stocked pantry with all of the essentials like Olive Oil, Vinegar, Sweeteners & Sauces makes creating a homemade meal a snap.
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Antico Frantoio Muraglia ‘Intenso’ Extra Virgin Olive Oil
Gingras Extra Old Apple Cider Vinegar
White Shoyu Japanese White Soy Sauce
5-STAR RATED. This high quality oil is exclusively from prestigious Coratina olives, which are classically cold-pressed using granite grindstones and state-of-theart processing equipment. Its traditional Puglian jar makes this a kitchen supermodel and a highly-desirable gift.
5-STAR RATED. Made from cold-climate apples grown on the Gingras Estate in Rougemont, Quebec, Canada, this complex, intense and smooth cider vinegar is aged for up to twelve years in French oak Cognac casks. It’s excellent in pork and duck recipes, and makes outstanding cocktails.
White soy sauce is a rare ingredient with a long tradition in Japan. It has a light amber color and is clearer and thinner than traditional dark soy sauce. With a remarkable flavor to elevate foods, it’s an ideal accompaniment to sushi and sashimi, soups, tofu & steamed vegetables. It also makes a great marinade when blended with olive oil.
FEATURED RECIPE: Apple Jicama Slaw
INGREDIENTS SALAD • 1 medium head napa cabbage (about 2 1/2 pounds) • 3 medium carrots, grated on the large holes • 1 large jicama (about 1 1/2 pounds), peeled and cut into large matchsticks • 1 bunch chopped green onions, white part only • 2 Granny Smith apples, peeled, cored, and cut into large matchsticks • 3/4 cup dried currants or dried cranberries
WHITE BALSAMIC DRESSING • 3 cloves garlic, minced (about 1 tablespoon) • 2 tablespoons freshly squeezed lime juice (about 1 medium lime) • 3 tablespoons honey • 1/4 cup canola oil • 1/4 cup Dijon mustard • 1/2 cup white balsamic vinegar • 1 cup mayonnaise • 1 tablespoon fennel seeds
INSTRUCTIONS To Make the Salad: Trim off cabbage’s root end, thinly slice crosswise, then chop into pieces that can be easily picked up with a fork. Combine cabbage, carrots, jicama, green onions, apples, and dried currants in a large bowl. To Make the Dressing: Vigorously whisk together the garlic, lime juice, honey, oil, mustard, balsamic vinegar, and mayonnaise in a medium bowl until the dressing is thoroughly combined. Whisk in the fennel seeds and pour the dressing over the cabbage mixture. Stir until the dressing evenly covers the slaw. The slaw will be a little soupy, which is just the way I like it. Cover and refrigerate for at least 1 hour or until ready to serve.
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MAKE EVERYTHING HEARTY WITH
GRAINS & LEGUMES Having a well stocked pantry can
about whether they have gone bad or
remove the stress of meal planning
not when you are finally ready to make
and allow cooking to be a quicker
a hearty lentil stew this fall. Cooked for
and more pleasurable experience.
breakfast and topped with fresh fruit
Nourishing and delicious, grains and
and maple syrup, made as a salad for
legumes are exceptionally versatile
lunch, or served as a side or main dish
and tend to have a long shelf-life,
for dinner, great grains and legumes
meaning that you don’t have to worry
can make for memorable meals.
GET TO KNOW YOUR GRAINS & LEGUMES LENTILS
PASTA
RICE
Lentils are a staple of many cuisines worldwide. Extremely versatile, lentils can be a variety of colors (Lentil colors range from yellow to red-orange to green, brown and black) and range in firmness. Red lentils, for example, are the quickest cooking and can be pureed smooth while French green lentils are firm and require longer cooking times while still maintaining their firmness. Lentils are most often purchased dried and have an extremely long shelf life. Dry lentils should be stored in an air-tight container away from heat and moisture.
Most pasta in Italy is made from wheat (though buckwheat is used in some regional pasta dishes) and can be divided into two categories: dried and fresh. In recent years Americans decided that fresh pasta is somehow better than dried, but this is not the case - they are simply two different products. Traditionally, dried pasta was a Southern Italian specialty, while Northern Italy leans towards fresh. At DEAN & DELUCA we offer a dried Egg Pasta that is very similar in texture to freshly made pasta, allowing you the option between fresh and dried without needing to make it or buy it just before it would be cooked.
The key to rice is the grain: long-, medium- or shortgrained. Several varieties of rice are used for risotto: arborio, vialone nano and carnaroli. A Jasmine rice can be paired with aromatic spices for middle eastern or asian dishes – or even desserts like rice pudding. Rice can be stored without losing quality for as long as 1 to 3 years. We recommend storage in a sealed container in a dry, dark, and cool place. *(However, Due to the bran content the shelf life of brown rice is only 1 to 6 months).
CHICKPEAS Dried or canned, chickpeas are a great vegetarian protein to have on hand. Simple, easy and delicious: Chickpeas + tahini + lemon + garlic + olive oil = hummus.
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Filotea Artisan Egg Pasta Fettuccine with Spinach 5-STAR RATED. Filotea egg pasta is made using an ancient recipe from le Marche. Choosing only the best free-range eggs and blend of flour and durum wheat semolina, Filotea delivers a genuine, tastes-like-homemade pasta. Filotea pasta is dried naturally, for up to 70 hours, giving the pasta the authentic flavor of homemade pasta.
Carnaroli Rice
Umbrian Lentils
5-STAR RATED. Luscious, creamy risotto requires the proper Italian rice. Grown in Piemonte, these “pearls� are pristine, plump and prizedmagically maintaining distinct grains, even as they become rich and creamy with the gradual addition of hot broth.
Lentils from Umbria are prized throughout Italy for their superior flavor and are symbolic of good luck. Simmer these into a thick soup with small pasta shapes; braise with bacon and extra-virgin olive oil; boil and toss with mustardy vinaigrette and nuggets of goat cheese for salad.
FEATURED RECIPE: Mushroom Risotto
INGREDIENTS • • • • • • •
Two .35 ounce packages dried porcini mushrooms About 5 cups veal or beef stock (preferably homemade) 8 sprigs of fresh thyme plus additional for garnish 4 sprigs of fresh sage plus additional for garnish 2 bay leaves 1/4 cup olive oil 3 large leeks (white and pale green part only), quartered lengthwise, sliced thin, and washed thoroughly (about 2 cups)
• 2 garlic cloves, minced • 1 pound thinly sliced cremini or portobello mushrooms (about 3 cups) • 2 anchovies, drained and mashed to a paste • 1 1/4 cups arborio rice • 1/2 cup dry red wine • 3 tablespoons unsalted butter, softened • 1/3 cup freshly grated Parmigiano-Reggiano • salt and pepper to taste
INSTRUCTIONS 1.
Soak the dried porcini in a bowl with 1 cup hot water for 30 minutes. Remove the mushrooms with a slotted spoon, chop them finely, and set them aside in a small bowl. Strain the soaking liquid through a coffee filter to remove any grit 4. (you should have about 1/3 cup liquid.)
2.
Bring the stock to a full boil with the thyme, sage, bay leaves, and mushroom soaking liquid in a medium saucepan, reduce the heat, and keep it at a bare simmer.
3.
Heat the olive oil in a heavy 2- to 3-quart saucepan, and cook the leeks and garlic over moderate heat, stirring frequently with a wooden spoon, until very soft but not browned, 5. about 6 minutes. Add the fresh mushrooms and anchovies, and cook, stirring constantly, for 5 minutes, or until the mushrooms are softened (reduce the heat slightly if they begin to stick). Stir in the rice, and cook, stirring
constantly, for 2 minutes. Add the wine, and cook, stirring constantly, until wine is absorbed, about 1 minute. Stir in the chopped dried mushrooms. Remove the herb sprigs from the stock with a slotted spoon or tongs. Add about 1/2 cup simmering stock to the rice, and cook, stirring constantly, until all the stock is absorbed. Continue adding stock, about 1/2 cup at a time, and cook, stirring constantly and letting each addition be absorbed before adding the next, until rice is al dente, 20 to 25 minutes; season with salt and pepper about halfway through the cooking. Remove pan from heat and stir in the butter, Parmigiano-Reggiano, and salt and pepper to taste. Garnish risotto with the additional thyme and sage sprigs, and serve immediately.
Visit DEAN & DELUCA Our 6 locations reflect our brand’s history and are stocked with exclusive items full of inspiration for the Fall.
New York, NY SOHO 560 Broadway • New York, NY 10012 (212) 226-6800 ext. 8315 MADISON 1150 Madison Ave • New York, NY 10028 (212) 717-0800 NY TIMES CAFE 620 Eighth Street • New York, NY 10019 (212) 221-0308 CITY SPIRE CAFE 156 West 56th Street • New York, NY 10019 (212) 586-2970 ONE ROCK CAFE 1 Rockefeller Plaza • New York, NY 10020 (212)664-1363
Washington, DC 3276 M Street NW • Washington, DC 20007 (202) 342-2500
Charlotte, NC St. Helena, CA 607 S St Helena Way • St Helena, CA 94574 (707) 967-9980
Leawood, KS 4700 West 119th Street • Leawood, KS 66209 (913) 498-3131
PHILLIPS PLACE 6903 Phillips Place Ct • Charlotte, NC 28210 (704) 643-6868 STONECREST CAFE 7804 Rea Rd • Charlotte, NC 28277 (704) 541-7123 TRYON CAFE 201 S Tryon Street • Charlotte, NC 28202 (704) 541-7123
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