Pickle This – 10 Ways to Elevate Everyday Meals

I like great food + I am open minded = I am adventurous eater. While I love eating out, I still do quite a lot of cooking at home and when I do, I always keep things interesting and slightly on the edge. One thing I can not stand is boring or mediocre food. Here is my list of 10 ingredients I use to elevate everyday meals:
1. Goat cheese – it’s a real transformer. You can sprinkle it on salads, spread it on a warm toast, or crumble it over warm pasta dishes – it will bring a subtle pungent twist to many food combinations. My favorite is called “Green Dragon” – a softer, gentler type wrapped in fresh tarragon. Cool factoid: goat milk and cheese and the only two milk products good enough for infants. Apparently, goat milk’s molecular structure resembles that of human.
2. Spinach – layer fresh leaves over smoked meats to add a crunch to the sandwich or wilt a bunch with garlic gloves and olive oil. It will add a great twist and a ton of nutrients to your meal.
3. Nuts- I love pistachios and cashews for their creamy texture and sweetness. You can roast them in the pan or a toaster and use to top off anything from salads to pasta dishes.
4. Mustard - I usually have three to five jars in my fridge ranging in flavors from sweet (honey or orange) to spicy (wasabi or curry). I absolutely despise commercial mayo- that gloppy, sodium-loaded, tasteless glue- and use mustard instead. If you absolutely MUST have it than make it yourself. I know most people get squeamish about using raw eggs but that’s just another reason to buy organic eggs. And if you are too lazy to make your own mayo- just try and mix two kinds of mustards together and you’ll be still talking about that sandwich long after it’s gone…
5. Pesto - a must have in my fridge. I use it as a base for souses, omelets, and cheese dishes.
6. Truffles – ah… Well, I love truffles and believe that you can pour truffle-infused oil on about anything and it will taste amazing. Unfortunately, truffles are pricey. I still am staring at a small jar I brought back from Italy two years ago. In the meantime; I defer to mushrooms – fresh and dried add a wonderful earthy “nose” and depth to meats, soups, and egg dishes.
7. Creamy balsamic vinegar – not the watery acidic kind you use to make vinaigrette! This one is thick, comes out in a dark chocolate-colored ribbon and makes everything taste and look better. I pour it over shaved dry cheese, tomatoes, ricotta, greens and fruit (pears and mangoes). It creates an elegant finish and tastes like plum syrup. The one I always buy is Giovanni’s Cream of Balsamic from Whole Foods). It’s $12.99/bottle but lasts for a long time.
8. Olive oil. Some people like butter and I can appreciate that. For true butter lovers, good Irish or Polish butter (creamy, unsalted) is a gift from gods. I am an olive fan myself. Ever since I went for olive oil tasting in Tuscany new flavors and sensations had been presented to me and I became a big fan. Nutritious and medicinal values aside (people use it as many remedies – anything from skin and hair conditioner, to combat high cholesterol, or cure ulcers), all olive oil was not all created equal. I like mine spicy and with a greenish undertone. The kind grown in Tuscany which is younger and more grassy is ideal for me but there are plenty of choices on the market today. A piece of crispy warm bread dipped in olive oil and a glass of wine may still be my favorite simple meal ever.
9. Pickled veggies. I grew up eating rich heavy foods, often complemented by a side dish of pickled veggies. My recent trip to Stockholm reaffirmed that I am not alone- Swedes eat a ton of it alongside their fish, cheese, and meatballs. I love beets (often with horseradish for added kick), red cabbage, radishes, cucumbers, and of course; mushrooms. The sweet&sour mix of pickled flavors will add good complementary notes to seafood, cheese and meat -centered dishes. If you buy pickled veggies in ethnic stores like I do, they come in jars sweetened like candy. I admit, there are times when I can eat them alone like a dessert.

10. Wine. I don’t think I need hard evidence for the fact that everything tastes better with wine. Much has been written about health benefits of drinking red wine and these two articles sum it up best: Wine Spectator and NYT. Bottom wine (pun intended) – moderate consumption of good quality red wine is recommended. Just look at the French and Italians who eat plenty of heavy souses and desserts, smoke an occasional cigarette, and never face the dread of afternoon on a trademill! OK, there is probably much more to it than a glass of wine but wine helps, I belive. I prefer buying local so google your neighborhood and pay a visit to your local wine guy- you’ll be glad you did. My favorite in West Loop is Craig Perman of “Perman Wine“. He recently transitioned from working as somalier at Alinea to running his own shop in West Loop. The place is chic bearing echoes of minimalist style of Alinea but Craig can easily fill it with enthusiasm and passion once you ask him about the wines. Knowledgeable and attentive, with great attention to detail, he’ll give you undivided attention and craft his recommendations around your palette, dinner plans, or special occasion. I look forward to expansion of his space to accommodate for a tasting room.