The Kitchen Survival Kit

by Holly Goldberg Sloan
Print Email

 

10_things.jpg

 The TEN THINGS (even if you don’t cook) to keep in your KITCHEN at all times (so you can make yourself something decent to eat for breakfast, lunch or dinner) even if you only shop for real food once a month:

1.  OLIVE OIL.   Buy good quality in small quantity.   Olive oil should be kept at room temperature, (best temperature is 55 degrees) away from harsh sunlight (putting it in the refrigerator will make it turn cloudy), with the top tightly sealed.  If properly stored, olive oil lasts 6 months after it has been opened, and a year if unopened. 

2. KOSHER SALT.     The real difference between ordinary table salt and kosher (or sea salt) is the texture.  Kosher salt has larger irregular shaped grains, which make it great for cooking.    Kosher salt will keep for 3 to 5 years without a loss in quality.

3.  PEPPER.   Pepper holds its taste for 2 to 3 years.  It adds flavor to everything.  Use it.     

 4.   EGGS.   Eggs need to be refrigerated. Keep eggs in their carton in the coldest part of your refrigerator. Throw away any eggs that are cracked or broken.  Fresh eggs in the shell last for 3 to 4 weeks.

5. One piece of good CHEESE.  Hard cheese lasts for 4 to 6 weeks, even after opened. Cheddar. Swiss. Your favorite. 

goodbread.jpg6.   One loaf of BREAD.  If you don’t eat enough bread to finish a loaf in a week, FREEZE it.  Frozen bread is good for 2 to 3 months.

7.   An ONION: Keep them in a cool, dry, well-ventilated spot and they will last for up to two months. However, after you’ve cut them, onions need to be wrapped and refrigerated and will be ready to be tossed after a week.

8.  At least one piece of FRESH FRUIT.  Apples, if refrigerated, can last for over a month. 

9.   BUTTER.  In the refrigerator it lasts for 3 months.  If you freeze it, the butter should be good for a year.  Left out on the counter, it will keep for about a week.

10.   A bottle of WINE.  Drink a glass.  Use it to sauté onions.  Any meal tastes better with a glass of wine. Cheers!  

From these ingredients, you can at anytime make:

1. Scrambled eggs and toast
2. Cheese omelet
3. Sautéed onion omelet
4. Cheese and onion omelet
5. Grilled cheese sandwich
6. Poached eggs on toast
7. Fried egg sandwich
8. Hardboiled eggs with toast
9. Sliced apple, sliced cheese, toast and butter.
10. Sautéed onions in olive oil spread on bread with cheese and placed under the broiler.

No need to call for take-out.  Open the refrigerator and in ten minutes you’re eating. 

What are your ten things?

 

Comments   

0 #5 Jeremy Bonsall 2008-02-01 04:20
FROM MIKE:
Hi Holly,

I love reading your food articles! In addition to the
time off, they
are one of the benefits of the strike. Two additional
things you might mention the next time you have
occasion to write about "eggs":

1) They should be stored like they come out of the
chicken, pointy side down, and

2) Although most refrigerators come with an "egg
compartment" in the
door, they should NEVER be stored there. The
constant jostling and
bumping each time the door is opened and closed is
not good for the eggs. It degrades the ability of the
white to keep the yolk properly suspended inside the
egg. (This jostling and bumping concept is also a
reason not to keep beer in the door).

How pathetic that I even know this....

Love,

Mike
Quote
0 #4 R.Stevenson 2008-01-27 13:33
duck fat
gin
high-end potato chips (great with gin)
French copper frying pan (looks are everything)
pancetta
vodka (variety counts)
goose fat (ditto)
cherries (available all year thanks to our friends in Chile)
cherry pitter (for cherry clafoutis)
2 2" filet mignons (everyone has a friend)
Quote
0 #3 Brenda Athanus 2008-01-27 08:32
feta cheese if I had one more essential...
Quote
0 #2 Brenda Athanus 2008-01-27 08:31
unsalted butter
lebanese olive oil
fresh rosemary
fresh eggs
flour and milk
basmati rice
potatoes
horseradish
herring in wine sauce
cold champagne
Quote
0 #1 laura grace 2008-01-26 01:09
coffee
blueberries
vodka
fresh organic lettuce
bagels
cream cheese
balsamic vinegar
lemons
sugar
yogurt
Quote

Add comment


Security code
Refresh

Restaurant News

Mexican Regional Cuisine in Los Angeles
Los Angeles
by Joshua Heller

carnitas-elmichoacano.jpgLos Angeles has the best Mexican food in the world.

An established foodie might suggest this claim be true, because of Los Angeles’ high end Mexican cuisine. Places like Casa in downtown or...

Read more...
Beverly Hills Meets Palm Beach at Cafe L'Europe
Florida
by Nancy Ellison

palmbeachflorida.jpgJust for fun, close your eyes. Picture Zsa Zsa dining at Bistro Garden or Liz at Chasen’s – bejeweled and pleasing to the eyes. Imagine charming George Hamilton tanned and natty in his double-...

Read more...
The Eastside Grill
New England
by Lisa Dinsmore

eastside-grill-logo.jpgWhile back home in Massachusetts for my father's 70th birthday – which is so hard to believe – my husband, older sister Sue and I wanted to take him out one night for a first-class, adult meal...

Read more...
My Brother's Restaurant, Ludivine Opens
Mid-West
by Hope Stranger

ImageI am not a cook. It’s not that I’m a bad cook, per se. I just choose not to participate. My best friend Anna can attest to this better than anyone. She made me every bite of homecooked food I had...

Read more...