It is undeniable that jumping into a jar of pickled or canned snacks can have a pleasant feeling. The strong, delicious, and sometimes spicy taste not only proves the art of preservation, but also opens the door to culinary creativity. For many people, like me, their favorite foods, such as pickled mushrooms, palm hearts, pickled red onions, and spicy pickled okra, can go from simple snacks to the main content of a meal. The versatility and convenience of these unpleasant miracles make them staple foods in kitchens around the world, including those of the country’s top chefs.
Chefs’ favorite preserved items
When we think of the staple food in the food storage room, we often think of dry goods such as pasta and rice, but the cans and cans on the shelves contain rich flavors. For example, Capers is a small yet powerful ingredient that can elevate a dish from ordinary to extraordinary. Ed McFarland, the chef of Ed’s Lobster Bar, praised their important role in fish sauce, chicken, and salads. His recipe for tomato crispy Capers pasta is just an example of how these salty sprouts add flavor to a simple pasta dish.
The health benefits and versatility of fermented foods like kimchi and sauerkraut are praised by chefs like Nemo Bolin of Eastern Standard. These tangy treats can be added to slow-cooked braises or mixed into hearty salads, and even combined with other condiments to create new flavors. Bolin’s Easy Braised Chicken with Kimchi recipe showcases how fermented foods can be a game-changer in the kitchen.
Pickling isn’t limited to cucumbers; chefs are pickling everything from tomatoes to cauliflower. Mike DeCamp of Jester Concepts shares that in Minnesota, where the growing season is short, preserving and jarring are integral to the culinary culture. His penchant for pickling even extends to unexpected items like leftover rice, which he adds to scrambled eggs for a delicious twist.
The list of jarred items that chefs love goes on, with each bringing its own unique flavor profile to the table. Aji amarillo, chipotles, and kimchi paste are a few of the chile pastes that Chef Lindsay Autry of the Regional Kitchen & Public House finds indispensable for adding a kick to dishes. Jarred artichokes, pickled vegetables, and olives are also among her go-tos for adding variety and flavor to salads or pasta dishes in need of a refresh.
The appeal of preserved foods is their flavor and ability to inspire in the kitchen
Raspberry jam, particularly the Red Raspberry St. Dalfour variety, is a staple for Jean Marie Rouger, Global Head Baker at Marie Blachère. He appreciates the jam’s natural ingredients and its ability to complement pastries like almond croissants and brioche. On the other hand, peanut butter and other nut butters are the ultimate survival food for Richard Hales of Grateful Hospitality, who considers them essential for getting through any crisis.
Honey, especially raw natural or manuka honey, is another versatile sweetener that chefs like Judy Joo use in a myriad of ways, from yogurt to salad dressings. Her Honey Cake recipe is just one example of how honey can be incorporated into both sweet and savory dishes.
The enthusiasm for anything fermented is shared by David Lee of Planta, who finds that items like bomba chili, kimchi, or antipasto can easily be incorporated into salads and bowls for an extra zing. Pickled banana peppers, a favorite of Menapace, are a simple addition to salads or sandwiches that can also serve as the base for a tasty relish.
Exploring pantries reveals chefs’ hidden jarred treasures that enhance dishes to perfection
Chef Ed McFarlane, the master of Ed Lobster Bar, showcases his culinary skills with the tomato crispy croissant he prepares. This dish exemplifies how the addition of these small and flavorful pearls of spiciness can elevate the taste of a dish with their salty essence. It is no surprise that Chef McFarlane relies on the versatile prickly mountain oranges as a staple ingredient in his kitchen, enhancing the flavor profiles of sauces, chicken dishes, and salads.
Harissa is the secret ingredient for Chef Daniel Levine of Dasher & Crank. He’s a proponent of its vibrant kick, suggesting that a dab of this North African chili paste can enliven anything from eggs to braises. Levine’s Rosy Harissa Chicken is a dish that showcases the condiment’s ability to infuse meals with a bright and bold taste. He encourages home cooks to explore Northern African recipes, such as Shakshouka, to truly appreciate harissa’s versatility.
Eastern standard chef Nemo Bolin has not forgotten the health benefits of fermented foods. He praised the versatility of kimchi and pickled Chinese cabbage, and suggested that they be added to slow stew or mixed into a rich salad. Bolin’s kimchi stewed chicken recipe is a great example of how these strong foods can elevate the level of a dish.
In Minnesota, Chef Mike DeCamp of Jester Concepts embraces the local tradition of preserving and jarring due to the short growing season. His penchant for pickling extends to a variety of vegetables and even leftover rice, which he cleverly incorporates into scrambled eggs. DeCamp’s Muffuletta is a dish that celebrates the art of pickling and preserving.
Indian mango pickle is a jarred jewel for Chef Andrew Zimmerman of Proxi and Sepia in Chicago. He describes it as a powerhouse of flavor, seasoned with mustard seed, chili, fenugreek, and asafoetida. Zimmerman suggests adding it to rice dishes or creating an aioli for a unique flavor twist.
The world of pickled, pickled, and canned snacks is a treasure of flavors that waiting to be explored. These treasures not only add vitality to the cooking , but also stimulate creativity and development in the kitchen. Whether you are a family chef or a professional chef, these delightful treats will definitely enhance your cooking skills and stimulate your taste buds.
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