Planning Thanksgiving

At the grocery store yesterday I noticed it was obviously time to start stocking up on canned and nonperishable goods. Must be close to Thanksgiving.

It never fails that this time of year has some of the best prices on those center aisles of the grocery store. It also never fails that our cupboards are filled with chicken and beef stock, soups and green beans. Yes, I know fresh is better, but canned has a nostalgic taste that simply cannot compete. Of course one of the things I missed that I forgot to put on my list was flour. Ah, next week I suppose.

And so while perusing the aisles trying to gather provisions for Thanksgiving, the thought that there is still a week away grabbed my attention and I had to also plan meals leading up to it as well. While I’m not always adept at purchasing foods based off of meals I plan on making, I decided instead to focus on getting whatever we would eat and was cheap. Typically this is how I shop anyway, stocking up on what I consider basics for a multitude of meals such as garlic, onions, red bell peppers and either pork or chicken. Add rice and I’ve got a stir fry. Add corn tortillas and I’ve got fajitas. Add corn and apples and I’ve got pork chops, chunky applesauce and creamed corn. And of course there are standbys with few ingredients as well, like spaghetti, Tuna Gemelli (though I make mine with penne) and Fettuccini Alfredo.

This year we are spending the day with friends who have family back east and have already figured out who’s making what. Of course, my problem is that I can’t not make a lot of food, so we’ll see if I can tone down this year what I failed to do last year. Then again, last year our small family gathering turned into thirteen people so perhaps overdoing the whole food thing isn’t such a bad idea. And if it does turn out to be just the four of us, then there will be plenty of leftovers for turkey sandwiches! Now, if I can only locate fresh cranberries for the cranberry sauce.

Pantry Basics

To be ready for practically any baking or cooking project, there are a few things everyone should have in their cupboard. Because nothing sucks more than realizing you’re out of a key ingredient while making a cake.

We all pretty much know the basics of flour, sugar and salt. These three ingredients alone account for the bulk of baked goods from breads, cakes and cookies. However, where would a cookie or cake be without the assistance of baking soda and/or baking powder? While yes, there are a few exceptions, such as pound cake which uses eggs alone as the leavening (and liquid if you make it traditionally), most cakes and cookies would be flat, tough, and dense. Cream of tartar is also a good one to have on hand. A small container is usually enough to last a year for most people because it is something so rarely used, but a necessary component for making snickerdoodles. Add corn starch to the list too. You’d be surprised just how many recipes call for it when you really start cooking.

What about spices? We all know that spices tend to lose their flavor after about 6 months, but nearly all of them are still quite usable for years, so don’t just throw them away! We’ve all been to an elderly relative’s house and found tins of spices that by any standards would be considered antiques, yet they are still usable, you’d just need a little more to get the same flavor punch. Cinnamon and black pepper are the obvious staples every home should have, but where would a gingerbread be without ginger? What would macaroni and cheese taste like without cayenne and paprika? And how many dishes are enhanced with the addition of onion and garlic powders? The list really could go on and on in the spice category, but to round out the flavors, the herbs thyme, basil, oregano and sage should be added to the list.

Now onto the liquid portion of the pantry. Vanilla extract tops the list as most useful, but isn’t alone in the flavoring category. Keep a small bottle of almond extract as well and you’ll be able to enhance everything from cobblers, cakes and cookies with it. White vinegar has a ton of uses in the kitchen and can be used not only for cooking, but also for sterilizing equipment when making anything gluten-free as the vinegar wipes away any residual gluten which can remain even after a thorough washing. Three other items to consider having on hand are honey, light corn syrup and molasses.

So to recap, here is the list: flour, sugar, salt, baking soda, baking powder, cream of tartar, corn starch, cinnamon, black pepper, ginger, cayenne, paprika, onion powder, garlic powder, thyme, basil, oregano, sage, vanilla extract, almond extract, white vinegar, honey, light corn syrup and molasses.

Yes, this list is small, but armed with these basics, you can make practically dish or baked good. The four herbs listed… thyme, basil, oregano and sage… offer a wide range of flavor and can easily be substituted for another herb listed in the recipe. With the exception of most basils, these herbs can be harvested year-round from the garden for fresh versions. A couple basils that are perennials are Greek and Cuban, both of which do not flower. However the Greek will need to be treated as a houseplant during the winter so make sure it is potted appropriately so it can be brought indoors when the daytime temperatures drop below sixty degrees. Happy cooking and baking!