The California Pantry
Source of Recipe
By Sharon Bowers
List of Ingredients
BREADS
Good crusty loaves of flavorful artisan bread are now available nearly everywhere, from supermarket bakeshops to small neighborhood bakeries.
CHEESES
Look for flavorful cheeses made by artisan dairies or local suppliers rather than mass-produced cheeses. Cheese stores will have much better selections than supermarkets, not to mention more knowledgeable employees, and they're always glad to let you taste before buying. Goat Cheese is popular in California cuisine: Its bright, tangy flavor pairs well with both meat and vegetables.
GREENS
A lot of iceberg lettuce comes from California, but that doesn't mean it makes for authentic California salads, which are filled with fresh and flavorful greens. Try arugula (a peppery green usually served raw in salads and sometimes cooked in soups or pastas), mache (or lamb's lettuce: small, dark green leaves), and frisee (pale, long-stemmed, and curly). Mesclun, from the Provencal word for "mixed," is a salad mix of small tender lettuces, often including frisee, mache, radicchio and arugula. If a store doesn't carry mesclun, make your own from its selection.
FRUITS
Buy fruit that's in season. Just because you can get strawberries in January doesn't mean that they're good. There may be nothing but pears and apples in the winter, but work with them and you'll discover the delights of seasonal eating. Poach pears and turn apples into pies and crisps. Popular California fruits--such as white peaches--can be hard to find, but gourmet supermarkets will often carry them, and may special-order for you. Fragile Black Mission figs, another California specialty, peak in September, when their honey-like sweetness is concentrated. California's avocados--yes, they're fruits--can range from the thick, dark, rough-skinned Haas variety to the thin-skinned and green Fuerte.
VEGETABLES
Again, fresh is best and the closer to home they're grown, the better. Try to shop at farmer's markets for the best in regionally grown produce. Organic produce is increasingly available across America, and often has phenomenal flavor. Endive, fennel and artichokes are some of California's standout vegetables. Meyer lemons are a sweet treat during a stay in California.
MEATS, POULTRY AND FISH
Fresh is key. Americans still have fewer choices with meat than with produce, but it helps to ask. Buy fish from fish stores with a high turnover, guaranteeing fresher product. Smell fish before buying--it should smell of the sea, not "fishy" or of iodine.
OLIVE OILS
California is producing some of the finest olive oil in the world. Look for California oils in a specialty shop or gourmet market. California oils aren't as economical as Spanish and Italian oils for everyday cooking, so buy a top-level, flavorful oil for raw use, such as drizzling over vegetables or salads.
WINES
California wines have reached world-class levels, and even some of the mass producers have lines that consistently win awards against top European competitors. Buy from a wine shop, where you'll find a much wider selection than in a supermarket, and where you can ask questions as well. Read the Real World Wine Guide for tips.
HERBS
California's temperate climate gives cooks easy access to fresh herbs for much of the year. Find fresh herbs in your supermarket or farmer's market--or your garden.
Recipe
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