Here are some of my favorite food staples. Some of them I buy but most of them I make regularly.
Hummus – I make a batch almost every week. I start with dried chickpeas that I cook in a pressure cooker. At first I experimented with additional ingredients and flavors but then realized Hummus is a little like Bread in that it needs a bit of neutrality. I do, however, sometimes sprinkle a little Gomashio on hummus.
Gomashio – I dry-roast a mix of light and dark sesame seeds in a deep pan and then use mortar and pestle to grind it up with sea salt flakes. It’s prefect for so many dishes… I am even contemplating making an ice-cream flavor based on Gomashio.
Pesto – how I love pesto! I make this all the time, also, but I don’t stick to a strict recipe. We have three kinds of basil growing in the yard: Genovese basil, Thai basil, and Cinnamon basil. I’ll cut off any basil that is ready and if it’s not enough I’ll add some fresh spinach or arugula. I can’t find a good source for pine nuts here but discovered that roasted pistachio nuts work really well.
Garlic-Parmesan cream – not sure what the Italian name for this is. Like pesto, this paste is another perfect Italian idea. At a restaurant it was served with bread, as an appetizer, and I loved it and asked the waiter about it. He laughed and said it’s just parmesan, garlic and olive oil. I make this about once a month. It keeps for a long time in the fridge.
Kimchi – how I love this, too! I don’t make Kimchi but I make lots of things with it. Yesterday I made a Mac ‘n’ Cheese dish for dinner. Only, it was Penne instead of Macaroni and it had a cup of Kimchi in it.
Sourdough Bread – yep, pretty damn perfect. I still bake every Sunday and have been making sourdough bread for at least ten years. That’s thousands of loaves. I am starting to feel the dough.
Granola – I was first introduced to granola in Vermont in the year 1979. Damn, what a great idea. I don’t like any granola that is sold in stores! It’s all too sweet for me. Like Bread and Hummus I like my granola a bit more neutral in flavor. I make at least one batch every week.
I realize I could go on and on about food. Better stop here for now. To be continued…