The Essentials of a European Pantry

The line between heating and cooking really isn't that fine. However, if you're intimidated by the idea of preparing cuisine, take a few tips on posing as a chef. For your nosy date snooping through cabinets before you head out to another restaurant, here are a few items to keep on hand. If you are inspired to actually cook with them, all the better!

Salt

What is it?

Fleur de Sel is considered the premier choice. It's comprised of the crystals that naturally form on the surface of salt evaporation ponds and hand-harvested. Grey salt is a popular moist, unrefined sea salt whose color comes from the clay in the salt flats. Kosher salt contains fewer additives and tastes more "salty" than table salt.

How is it used?

Fleur de Sel complements salads and cooked meat and vegetables. Grey salt is the current culinary darling, often considered "the best." Flaky kosher salt is perfect for margarita rims and hot pretzels. For dry grinder salts, use a grinder with a plastic or ceramic wheel, as metal will adversely affect flavor.

Black Peppercorns

What are they?

The finest peppercorns are hand-picked when red, and sun-dried until black. Some of the best are from the mountaintops of Madagascar. Very aromatic, they should bring out the best of whatever you're cooking without masking the flavor.

How are they used?

Buy whole and grind with a brass peppermill. Use with abandon!

Extra-Virgin Olive Oil

What is it?

Olives are harvested, washed, and crushed into a paste before a cold-press assists in oil extraction. The oil is decanted into tanks for bottling. Black truffle olive oil is particularly pungent and expensive, so use sparingly.

How is it used?

Keep oil and vinegar both in a cool place, out of direct sunlight. Dark bottles help with this. Pair with salads, bread dipping, or steamed vegetables. Porcini infused oil works perfectly with steaks, pasta, and risotto.

Balsamic Vinegar

What is it?

After grapes are harvested for wine, the must is run off but not allowed to ferment. It's filtered, boiled, and cooled and, in quality brands, waits in casks for 25 years.

How is it used?

Intended as a syrupy condiment, it's best drizzled as a syrup over artisan cheeses, berries, or ice cream.

Bouquet Garni

What is it?

A French term meaning "bundle of herbs," the bouquet garni is a blend of herbs and spices in a fine cloth, tied with a piece of string. Though there are many variations, fresh parsley, thyme, and bay leaf make up a basic traditional mix. Oregano, Savory, marjoram, and rosemary are often common ingredients. It may also be sold dried as herbs de Provence in either little cloth bags or terracotta pots.

How is it used?

Add depth to any stew, soup, sauce, or casserole. Complement hot vegetable and meat dishes or even hot desserts. Steep in olive oil for aroma. Infuse to create a more complex flavor.

You know well enough to hide the Chick-o-Sticks and Cheetos, right?