Moosewood Restaurant Simple Suppers - Moosewood Collective [69]
Here is a more extensive, but not exhaustive, list of things you might find in the home kitchen of a Moosewood cook for the recipes in this book and beyond.
In the Cupboard
Quart boxes of organic vegetable, mushroom, and mock chicken broth; canned whole and diced tomatoes; salsa (we recommend Herdez and Pace brands); chipotles in adobo sauce; peanut butter; artichoke hearts; coconut milk; roasted red peppers; jams or fruit spreads; oils (olive oil, extra-virgin olive oil, vegetable or canola oil, dark sesame oil); vinegars (cider, wine, white, balsamic, rice); beans and peas (black beans, black-eyed peas, butter beans, cannellini, chickpeas, small red beans, field peas—we recommend Goya, Cora Natural, The Allens, Westbrae, and Eden brands of canned beans); dry lentils (red, green, French); dry split peas (yellow, green); raisins and currants; hijiki seaweed, sun-dried tomatoes; dried mushrooms (porcini, shiitake, cremini).
Spices and Dried Herbs Red pepper flakes, cayenne, allspice, cinnamon, nutmeg, cardamom, ginger, curry powder, garam masala, turmeric, saffron, paprika, Old Bay seasoning, bay leaves, sage, rosemary, thyme, tarragon, oregano, basil, dill, mint (we use spearmint and peppermint herbal teas), cumin, coriander, fennel, and black mustard seeds.
Grains Rice (brown, jasmine, basmati, arborio, white), polenta cornmeal, grits, couscous, kasha, bulghur, quinoa.
Pasta Italian pasta (fettuccine, spaghetti, linguine, orzo, farfalle, penne, etc. rice noodles, soba noodles, udon noodles.
In the Refrigerator
Mayonnaise, mustard, horseradish, barbecue sauce, hoisin sauce, Tabasco or other hot sauce, soy sauce, Chinese chili paste, Thai curry paste, olives, pickles and/or relish, capers, tofu, seitan, miso, fresh ginger root and garlic, nuts and seeds (walnuts, pecans, almonds, cashews, pine nuts, peanuts, sesame seeds), various cheeses, butter, eggs, yogurt, slaw mix.
In the Freezer
Tortillas, filo dough, Keiffer lime leaves, tortellini, corn, collards, spinach, edamame, black-eyed peas, green peas, shrimp.
This guide is not exhaustive. Rather, it includes practical information about some of the ingredients, tools, and techniques specific to recipes in this book.
AVOCADOS We use Hass avocados, a variety with dark green pebbly skin and a smooth yellowish-green interior. A hard avocado will usually ripen and soften and be ready to eat in 3 to 4 days at room temperature. To cube an avocado, use a paring knife to slice down to the pit around the avocado lengthwise. Gently twist the halves apart and remove the pit. Cut the flesh in a crisscross pattern right in the skins, and scoop out the cubes with a spoon.
BLACK MUSTARD SEEDS To draw out the nutty flavor of this Indian spice, briefly heat the seeds in a dry skillet on medium heat and then grind them. Or sauté them in a small amount of oil until they begin to pop. Look for them in Indian or Asian markets or in well-stocked supermarkets.
BOK CHOY (CHINESE CABBAGE, PAK CHOI, BAK CHOI) Like celery, bok choy stalks grow from a single base and branch into white crisp stalks with broad deep green leaves. Eat both the leaves and the stalks.
CAPERS The tiny, green buds of a flowering Mediterranean plant, capers are packed either in a vinegar-based brine or in sea salt. At Moosewood, we use the brine-packed variety. Rinse salted capers before using.
CHEESE
ASADERO is a good melting cheese and an alternative to Muenster and Monterey Jack. Asadero is perfect for quesadillas and other Mexican dishes.
BLUE CHEESES are marbled with blue or green veins depending on the molds introduced during cheese making. They come in a wide variety of strengths and textures. The main types include Italian Gorgonzola, Danish blue cheese, English Stilton, French Roquefort, and domestic blue cheese made