What goes into the daily market basket is important, but, perhaps not as important as the ingredients I have at home. Les ingrédients--shallots, oil, butter, salt, potatoes, cheese--are the backbone of my kitchen. Knowing I have staples at home is what allows me to buy that eggplant at $0.98 a pound and have a delicious ratatouille and couscous on the table at 7:30.
Today almost every cookbook provides a list of staples, ingrédients that are helpful to have on hand; every cook will edit the list according to his or her budget and tastes. I divide my list into perishable staples--the ingredients that are purchased every seven to ten days--and pantry staples, which are less perishable.
cheese, hard and soft
That's it. With these ingredients in my refrigerator and pantry, I am confident that anything I buy at the grocer can easily be made into a delicious dinner.
I asked a question yesterday, and I'm posing a similar one today: you are at the grocer and see that your favorite small, creamer potatoes are on sale, $2.39 a bag. The yellow and green zucchini look lovely, and fresh chicken is on special. Consider what you have in your pantry and fridge: what will you make for this evening's meal?
Tomorrow's post: Le pain quotdien