I'm not sure for most of you but I guess some will agree that cooking pasta is really easy. Shopping for its ingredients isn't complicated, too. Filipinos are used to having rice and a viand as a meal but in our household, we're okay without rice as long as there's pasta. So it's always present in my grocery list. By the way, I posted the above photo on my Instagram sharing with my followers the four things that I think you must have in your kitchen.
It's a staple food of traditional Italian cuisine but we, Filipinos, have long welcomed it in our kitchens. We love its versatility. It can be in red sweet sauce, which is a hit to most Pinoy kids. We can also make the sauce white with spaghetti to make it Carbonara. There's another Pinoy favorite dish that my kid loves, the Macaroni Soup or more commonly known as sopas, which of course has macaroni, a pasta variant. I have also tried vegeroni, fusilli, ziti, farfalle, linguine, fettuccine and lasagna.
Cooking most of it is almost the same as cooking the usual and tried-and-tested spaghetti. However, it's good to know that the sauce works best if paired with the correct pasta shape. According to my first cookbook (aka borrowed from my mom and never returned), a Publications International, Ltd. copy, pasta shapes with ridged texture are best paired with thicker kind of sauces while those with smooth finish can work best with light and simple sauce. For a more detailed information about this new learning, you may want to download and read this Pasta and Sauce Pairing Suggestions by Barilla Food Service.
Take note that most pasta do not have any nutritional value so make sure you pair it with healthy sauces that have meat and/or vegetables.
OK. There has been a heated debate between moms who fed their children organic food versus those who don't about canned goods. I really won't expound that topic but I personally buy these because of its convenience. City dwellers do not have the privilege that province residents have ― an ample land space to plant for their fresh produce. And since wet markets can sometimes be too far or do not have enough stock, we, the city dwellers, settle for what's in the supermarket. I buy canned goods because of its long shelf life. They are my emergency food. It's not as if it's what I eat every day. No need to panic if my daughter is getting the nutrition she must get from the dishes I serve her. I'm sober and educated enough to know the diseases we might get from eating too much from the can.
Seriously, you don't have butter in your refrigerator? Hey, live your life and buy one! Nope, Dari Creme isn't butter. It's margarine. Yes, I know. Butter is expensive. Le sigh. I do not have butter in my ref, too. Boo. Just Dari Creme. But it feels like it so it's okay, I guess. LOL. Btw, in the baked macaroni and beef loaf I cooked, I put slivers of Dari Creme on top before I baked it to get that perfect brown effect. It gave that tasty oomph to it, too. So always say yes to butter. Or Dari Creme. (not a sponsored post!)
Just like what my food hero Julia Child once said, "With enough butter, anything is good." Word mademoiselle Julia, word.
No, this can't be bought anywhere but it's probably the best thing anyone can have in their kitchen. I'd put modesty aside on this one. Have I not used my creativity, do you think I'd be able to come up with baked macaroni and beef loaf with what I have in my kitchen? I'd probably fry the beef loaf with coats of egg and pair it with rice if I haven't, right? And the dry macaroni will be left in the cupboard for as long as I thought of cooking sopas again. Blah.
Creativity, however, can be learned. See, you just learned that it can be learned by reading my blog. So, read more! Who knows, you can be as good as Nigella Lawson, Giada or Martha Stewart in no time. I'm doing my best to be as good as them! I hope you will, too. ♥
What are your kitchen must-haves, royalties? Share it with us in the comments section.