On cooking in California: part 2

At the beginning of the month, I posted about the first wave of changes that moving to California caused in our household cuisine.

Besides the things that ended up in our kitchen without us really noticing (yogurt, ginger, and fresh parsley), there are several things we’ve made an effort to stock. The first wave included canned sardines, small bottles of cheap white wine, and half-pound packets of ground meat. We couldn’t get any of these at Rainbow, whose food inventory is vegetarian (and, apparently, too classy for single-serving wine), so our first trip to stock our new kitchen included visits to Safeway and the local and local-sourcing butcher, Drewes. At Safeway, we picked up the sardines, which I planned to use as a quick source of lunchtime protein, whether on toast (with parsley and lemon or lime juice), in a fisheries-conscious version of salade niçoise, or in pasta sauces. Safeway also supplied canned clams—already a household staple—but they don’t seem to stock the canned clam sauce we usually added them to. Already foiled once at Rainbow, we gave up on it and bought a four-pack of small bottles of white wine instead, so that we could make our own. The Joy of Cooking’s instructions for clam sauce have since served as the base for many white wine sauces, marrying not only clams, but also chicken, mushrooms, and other ingredients to the “fancy ribbons” from Rainbow’s bulk pasta bins. The half-pound packets of ground meat from Drewes also accompany the fancy ribbons, sometimes loose, sometimes as meatballs. I’ve also thought they’d be handy for homemade Mexican chorizo, but I haven’t gotten around to it yet.


2 Responses to “On cooking in California: part 2”

  1. 1 doug
    May 3, 2010 at 00:05

    “Besides the things that ended up in our kitchen without us really noticing (yogurt, ginger, and fresh parsley)”

    I laughed hard at that line. There’s literally nothing in our fridge except a few basics (eggs, cheese, juice, condiments) and those three items. Freaky.

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