Always Have-On-Hand Items

This is a list of what I call "flavoring agents" that you should try to always have on hand. Most of these can be used to make what might just be a dull meal into an exciting one. And most of the time, they will keep it healthy too. All of these ingredients will last at least several weeks, if not months in your refrigerator or pantry, so it's easy to keep them on hand:

Anchovies
Ancho Chiles
Balsamic Vinegar
Capers
Chipotle Chiles in Adobo
Canned Coconut Milk
Garlic Confit (recipe below)
Fresh Peppercorns
Dijon Mustard (my personal preference is for whole grain)
Kalamata Olives
Kosher Salt
Tabasco Sauce
Parmesan Cheese

I'll cover each of these ingredients one by one in future blogs. All of these items you can find at the supermarket, with the exception of what I call Garlic Confit. And please, don't buy the abhorrent stuff in the green can they shamelessly call Parmesan Cheese; splurge for the real thing-believe me, it's worth it.

Garlic confit is just a fancy way of saying garlic cooked and preserved in oil. I prefer to use EVOO (extra virgin olive oil). If you can find it, buy a good size jar of freshly peeled garlic cloves. Trim off the little hard ends with a paring knife. If you can't find the jar, just buy about 4-5 heads of fresh garlic, peel it and separate the cloves. Put all the garlic in a saucepan, and add enough EVOO to just cover-at least a cup or more. I like to add some extra oil because then I have some tasty garlic infused oil as well that is great for flavoring dishes. Set the pan on the stove on low, and let it simmer away for at least an hour, checking frequently. You could also put it in a low oven around 250-300 degrees for a couple of hours. The oil should just percolate slowly. The garlic should be just gently browned when it's done and soft enough to spread on bread-which isn't a bad idea in itself. If the garlic burns it will turn bitter; you'll have to throw out your efforts and start over. You can now store this garlic several weeks in the refrigerator, and instead of having to chop garlic every time a recipe calls for chopped garlic, just pull out what you need and mash it with the back of a knife on a cutting board, and add it to your recipe. It's a fine substitute, and tends to have a mellower, slightly warmer flavor than plain old chopped garlic.