Here’s my response to Sam’s query about giving her a peek into my unedited fridge. Since I’ve got plans to dine out all week for lunch and dinner, which means my refrigerator’s never been cleaner or emptier—I’m up to the challenge!
Starting from the top (in no particular order):
Presure: Liquid rennet from when I made my own cottage cheese. Which was pretty cool to make.
Cantal: Photo of the fromager, coming soon dude.
Jean-Yves Bordier Salted Butter: You must come to France if, for no other reason, than to taste his extraordinary butter.
Lemon Curd with li hing mui: Hawaiian lemon curd with salted dried plum powder, a gift from his island, to mine.
Maple syrup: To make my Spicy Glazed Nut Mix.
Whole milk yogurt with bifidus.
Andros orange juice: That, yes…I bought for 15% off.
Comté: Aged 18 months.
An almost-empty jar of Dulce de Leche.
Orzo from Slitti: Roasted ground barley&mdashan Italian coffee substitute that seemed like a good idea at the time but gradually made its way to the back of the fridge and now seems to live there permanently.
Harissa: Moroccan hot sauce.
Concombres Assaisonees: Pickled cucumbers that I got to go with the soba noodles, British beer and dashi that Keiko brought me last year.
Half a bulb of raw fennel: I don’t like fennel unless it’s raw, sliced super-thin, and tossed in a salad.
Caramel-Buerre-Salé: From Henri Leroux from Quiberon. The one Brittany that’s welcome to hit me with a jar of this one more time.
Poha Jam: Part of the prize package I got for winning a blog award.
Bitter Orange Marmalade: I got carried away and made about 12 jars this winter.
Homemade pickled red onions (from The Zuni Cookbook) and pickled chiles.
(In no particular order)
Lillet Blanc: Just in case Daniel Craig stops by.
Edmond Fallot Dijon mustard: J’adore.
Pocket Coffee: Normally I don’t refrigerate chocolate(s) but last year I lost my stash to the heatwave and no way am I going to let that happen again.
Anchovies from Pim’s last trip to Spain.
Crème de Cassis: Delicious tossed with some strawberries, or for an emergency kir.
Squid-Brand (!) fish sauce: The only tentacles allowed in my fridge.
Three tiny bottles of Boyajian orange, mint, and lemon oils that I brought from the US.
Homemade nocino: Green walnut liquor that I made from a friend’s walnuts.
One-third of a bottle of leftover Saumur, red wine from the Loire.
Sriracha Chili Sauce
SAF levure: Powdered yeast that’s leftover from some dumb-ass no-knead bread experiments. I keep meaning to make pizza here but never get around to it.
Better Than Bouillon®…busted!