My cupboard is packed with food, and I’m not entirely sure how it all got there. There seem to be five kinds of pasta, six cans of oil-packed tuna, canned tomatoes in various guises, a half-used plastic container of mixed dried mushrooms, two boxes of arborio rice, four different types of oil (canola, olive, peanut, and sesame) and a number of Asian sauces and condiments, many with no English translation of their contents. And that’s just a start.
Two years ago, when I first joined Fine Cooking, I settled into an old cabin that had been lovingly restored, its main draw being not the woodsy locale but its six-burner vintage Viking. But now the time has come to move, so the sorting out and cleaning out has begun. Which is how I came to consider the contents of the cupboard and decided that I wouldn’t be moving all those cans and jars and bottles and boxes.
Instead, I figured I’d cook my way through it. All of it, over the next six weeks. Last night, the festivities got off to a tasty start with a slow-simmered pot roast from Giulia Melucci’s lovely little book, I Loved, I Lost, I Made Spaghetti. One bag of noodles and one box of beef stock down!
Last night, I made slow-simmered pot roast from Giulia Melucci's I Loved, I Lost, I Made Spaghetti.
Welcome to my world: I've got six weeks to cook my way through this cupboard. I'll let you know how I do.