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 Olivier balsamic vinegar is divine.  I know many people will say it’s a little pricey, but it lasts for such a long time and it’s not as expensive as some other vinegars (especially those aged as long as this one).  I picked up the 25 year barrel aged vinegar over at Williams-Sonoma and I have been hooked ever since.  This vinegar is the way balsamic was meant to be.  It’s 100% vinegar, nothing else, like some of the cheaper vinegars you can pick up elsewhere.  This is the real deal, straight from Italy. 

I absolutely love it as a dipping sauce with olive oil for bread.  I use it in everything.  It makes a real delicious, thick, and rich vinaigrette for greens.  It’s also great for drizzling over your favorite Italian dishes. 

It’s official, I actually have a pantry in my new house and I love it!  One of the things I have in my pantry is L’Estornell Olive Oil.  I usually purchase Olio Santo - I think it is a really fabulous olive oil, please see my previous post on Olio Santo to read the full review.  I wound up with L’Estronell as a gift and I have to say I think it is a very nice olive oil.  The one I have is the organic variety, they sell both organic and non-organic types.  It is produced in Spain, like so many olive oils are now.  The flavor is quite similar to Olio Santo.  The olive taste is a light hint in the background, not overpowering in any way.  I have used it in salad dressings, for cooking, etc and it has performed well in each arena.  I particullarly love using it as a cooking oil, some of the other olive oils I have sampled are too strong for cooking.  It’s also lovely with balsamic vinegar as a dip for bread.  If you want more information please check out their website - http://www.vea.es/688_english/estornell.htm.

 One of the things I always have on hand in my pantry is espresso powder, I usually have two types this one for my espresso machine and the instant kind.  You would be surprised how good the instant kind works in baked goods, with melted chocolate, in iced drinks, and in making your own ice cream.  I started using the instant powder for making ice cream in my ice cream machine, but found it useful for a number of other things.  One of the things my husband loves best is iced latte drinks in the summer, I often use the instant espresso powder in those.  It’s so quick and easy.  The instant espresso is often great in dishes like tiramisu, if you don’t have an espresso machine.  Another great trick with instant espresso is one I learned from Ina Garten - she uses a teaspoon of it in her ganache.  You’d be surprised how the espresso punches up the flavor of the chocolate. 

I also keep the standard ground espresso in my cupboard for the espresso machine.  I love this brand, the flavor is intense, but not overpowering.  I have found that some espresso brands can have a slightly burnt or bitter taste, this is not the case with the illy espresso.  I can’t really tell the difference between the caffeinated and the decaffeinated.  Overall, I think espresso is a great to keep on hand for a number of desserts and great drinks. 

Today’s what’s in my pantry is Pam for baking.  I have been using this product for a couple of years now.  If you are a baker, this may be a product you would like to try out.  It’s like the usual Pam only with flour added.  I use this product frequently instead of greasing and dusting my bread pans.  I have had great success with it.  My breads come out of the pans easily without any areas sticking.  I find it works a lot better than normal Pam with my baked goods.  I typically use parchment paper when I am baking cookies, so I can’t really say how the product works with cookies, but I am sure it works well. 

Have any of you tried this product?  Have you ever had any trouble with this product?  Please feel free to leave your comments. 

I always have canned tomatoes on hand.  I use them mostly for making my own marinara sauces, chilis, and soups.  I often use the organic brands because they tend to have lower sodium content and less preservatives.  Last week I did a marinara face-off with different tomatoes because I wanted to use the tomatoes closest to the one’s Rachel and Giada would use.(Italian style plum or San Marzano tomatoes are the ones they typically use) 

This Friday my chili video goes live, I used these tomatoes in that recipe.  So look for them in the video shoot.  And I hope you enjoy the chili recipe!

Here’s a copy of Giada’s Marinara Recipe, in case you missed it last Friday:

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

I was never one of those people who hated beans.  I love all kinds of beans.  Right now I have chickpeas, red beans, black beans, and pinto beans.  I love keeping beans on hand for a variety of great dishes including chilis, soups, quesadillas, nachos, tacos, and hummus.  I really love a great hummus recipe, although I know some people aren’t too fond of it.  Here a few links to Food TV recipes for hummus, maybe you can find one you like:

• Sara Moulton’s Hummus with parsley and pine nuts - http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16190,00.html?rsrc=search
• Bobby Flay’s Spicy Hummus - http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_7906,00.html?rsrc=search
• Emeril Lagasse’s Hummus bi Tahina - http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_6343,00.html?rsrc=search

Check back later this week for another great bean recipe - my video recipe for three bean veggie chili. 

Okay, so you don’t have the time or patience to make breadcrumbs at home, then I would suggest giving panko breadcrumbs a try.  Panko breadcrumbs are also called by another name, Japanese breadcrumbs.  I really like the texture of these breadcrumbs, they are larger than standard breadcrumbs and seem to crisp up better.  These breadcrumbs are unseasoned, so you need to make sure you season them or the food you are breading.  It appears as though there are also honey panko breadcrumbs that are suppose to be great in desserts, I, however, have never tried them.  I have used the standard panko breadcrumbs to make eggplant parmigiana and other things.  These breadcrumbs stood up very well.  Panko breadcrumbs seem to retain their texture better than normal breadcrumbs.  So, if you are looking to try something other than your classic breadcrumb in a can you can be a little adventurous and try panko breadcrumbs.

Okay, I have to start today’s post by saying I am not a coffee aficionado.  I am more of social coffee drinker, most of the time I am a tea drinker. But I do love a good cup of coffee every now and then.  I am not a huge fan of super strong coffee, I prefer drinking espresso if I want something with a kick.  Today’s what’s in my pantry is all about New England Coffee.  I love the Colombian Decaf variety the most.  It’s smooth and rich, without the usual coffee aftertaste.  It’s great with cream and sugar or black, I can attest to both.(I could quite possibly be the only person who drinks coffee both ways depending on my mood.  I think it comes from sneaking coffee as a kid from my parents.  My mom drank it with cream and sugar and my dad drank it black and well, I drink it both ways.)  I think being able to drink coffee black is a true testament to its versatility, if coffee is too strong then I will definitely add cream and sugar.

I also enjoy some of the other varieties they carry including the decaf french vanilla and the seasonal pumpkin spice (yummy).  I try to keep a few kinds on hand to suit my guests different tastes.  If you want a good, not overly powerful coffee then I would suggest trying New England coffee. 

Couscous is an excellent grain to have in your pantry, if you want to get meals out quickly.  Couscous takes 5 minutes to make and is practically fool proof.  Couscous is delicious, nutty, and slightly buttery.  Couscous is a coarsely ground semolina pasta.  Wondering what to do with couscous?  It makes a fantastic bed for a vegetable or meat stew.  Here is a nice spicy vegetable couscous from the Williams Sonoma Savoring Series.  This is an excellent dish that does not take advantage of the quick cook time of couscous, but is definitely worth the extra time. 

For the vegetables:

• 2 Tbls. unsalted butter
• 2 Tbls. extra-virgin olive oil
• 2 yellow onions, chopped
• 2 garlic cloves, chopped
• 2 small dried red chiles, such as arbol or birds eye, seeded and crumbled
• 2 Tbls. ground turmeric
• 1 tsp. ground cumin
• 1 tsp. fresh thyme leaves (or 1/4 tsp. dried)
• 1/2 tsp. salt
• 1/2 tsp. ground pepper
• 1/8 tsp. saffron threads (feel free to experiment here, saffron is very expensive)
• 8 small new potatoes, unpeeled, halved
• 1 small head cauliflower, cut in small florets
• 2 large carrots, peeled and cut into 2 inch lengths
• 2 cups veggie or chicken stock
• 1 cup shelled English peas

For the couscous:

• 3 cups boiling water
• 2 cups couscous
• 1 Tbls. unsalted butter
• 1/2 tsp. salt
• 1/4 cup minced fresh mint
• 1/4 cup minced fresh chives
• 1/4 cup minced fresh tarragon

And harissa to serve on the side - harissa is a spicy red chili sauce that is used as a condiment, you can omit this, or you can purchase it at food stores like Williams Sonoma.

To prepare the vegetables, in a deep, heavy saute pan or fry pan over medium heat, combine the butter and olive oil.  When the butter foams, add the onions and garlic and saute until translucent, 2 to 3 minutes.  Stir in the chiles, turmeric, cumin, thyme, salt, pepper and saffron.  Add the potatoes, cauliflower and carrots and turn them gently in the butter mixture for 1 to 2 minutes.  Add the broth and stir for 1 to 2 minutes.  Cover tightly, reduce the heat to low and cook until the potatoes are almost tender when pierced, 15 to 20 minutes.  Add the peas, cover an cook until the peas and potatoes are tender, 5 to 7 minutes more.  Remove from the heat and keep covered.

To prepare the couscous, in a large bowl, combine the boiling water, couscous, butter and salt.  Let stand until the water is absorbed, about 10 minutes.  Turn the couscous into a fine-mesh sieve and press gently with the back of a spoon to remove excess water.  Transfer to a bowl and, using a fork, gently fluff.

To serve, heap the couscous into a serving bowl, spoon a little broth and vegetables over it and sprinkle with fresh herbs.  Serves 6.

It happens to all of us, you get home an you need to make something quick to eat.  Here are a few suggestions for you to keep on hand in the pantry that can help you make your dinner come together. 

• Boxed stocks (They come in all kinds of varieties - veggie, chicken, beef, etc - These are great to have on hand for a quick soup)
• Canned tomatoes (I usually keep both sizes on hand 15 oz. and the 28 oz.  Canned tomatoes can help you whip up a marinara sauce in 5 or 10 minutes)
• Dried Pastas (Keep a variety of shapes on hand) 
• Rice (Try different kinds like arborio, basmati, and jasmine)
• Couscous (Is done in five minutes, don’t you just love that?)
• Olive Oil (Extra virgin olive oil is great for dressings, a dip for bread, etc)
• Vegetable Oil (Every now and again you need a lighter oil that can come up to a higher cooking temp - canola oil is a great one to have on hand)
• Vinegars (This is really a matter of taste - do you like balsamic, red wine, cider)
• Salt (I suggest having sea or kosher on hand)
• Pepper (Nothing beats fresh cracked pepper)
• Beans (I really enjoy canned beans, but dried work well to, they just take longer to cook.  I like to keep a couple of different kinds including kidney, black, pinto, and chickpeas.  Beans are very versatile)
• Root vegetables (Potatoes, sweet potatoes, and butternut squash can be used in a million different recipes.  They also have a great shelf life)
• Dijon Mustard (Dijon is great with all sorts of dishes)
• Soy Sauce (Soy sauce is a key component to most Asian marinades)
• Hoisin Sauce (Hoisin is another great ingredient to have on hand for Asian dishes)
• Salsa (Salsa can be used in lots of Mexican dishes and it makes a great snack)
• Dried Herbs (I suggest having at least basil, oregano, thyme and red pepper flake on hand)

Of course, there are lots of other things that would also be great in a kitchen pantry.  Do you have any suggestions?  Please leave a comment.