|Dinner tonight: roast chicken glazed with soy sauce and garlic; salad dressed with a mixture of Asian fish sauce, oil,|
and lemon juice; enoki mushrooms briefly sautéed in oil, with soy sauce. Always lots of cooking in my kitchen!
Above are some new and old condiments and ingredients that I find especially useful to have in my kitchen:
- First, a new ingredient, Asian fish sauce. I used this new item in my salad dressing tonight. It's actually pretty fishy! Made in Vietnam, mostly made out of fish. No sugar! I plan to try more recipes that call for this product.
- Tomato paste in a tube. I use a squeeze of tomato paste in many, many sauces to add richness of flavor and color. It's one of my most important ingredients, though rarely used in quantity.
- Balsamic vinegar. Lots of uses! When browning onions, I use a dash of balsamic to make them brown faster, and to add a touch of sweet-sour flavor. When heating ready-made frozen Chinese dumplings, I add a bit of balsamic along with the water that is called for in the package directions. Of course it also goes into salads and occasionally a drizzle on fruits.
- Peanut sauce. A nice condiment with many foods. We dipped our roast chicken in it tonight. I know you can make your own by blending peanut butter with Sriracha (another good ingredient to have on hand), but I buy it anyway.
- "Better than Bouillon." A really good instant stock for soups and sauces.
What else has been going on in my kitchen lately?
|Just after we returned from Florida, Len did some of his bird editing and|
identification at the kitchen counter, but later moved upstairs.
|And I have new magnets from the Everglades, the wildlife refuge on Sanibel Island,|
and the Ringling Circus Museum, along with older magnets.
Cookbook shelves are next to my refrigerator.