autumn essentials & pantry guide

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Pantry Basics for the Season AUTUMN ESSENTIALS

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The arrival of Autumn brings with it the longing for meals rich in flavor and warmth. Explore this Autumn Essentials & Pantry Guide from DEAN & DELUCA, designed to help you enhance your Autumn Cooking and stock your pantry with style & good taste.

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Page 1: Autumn Essentials & Pantry Guide

Pantry Basics for the Season

AUTUMNESSENTIALS

Page 2: Autumn Essentials & Pantry Guide

The arrival of Fall brings with it the

signature smell of crisp air and drying

leaves, and the longing for meals rich

in flavor and warmth. Spices are an

ideal way to acknowledge the season,

adding character and depth of flavor

to a seemingly unending variety of

dishes. Pungent cloves, intensely

sweet cinnamon, mildly sweet allspice,

and delicate mace all add sweet and

savory flavors to dishes without adding

any uncomfortable heat.

GINGERFresh or dried and ground, Ginger is wonderfully aromatic and versatile. Ground ginger is the dried, powdered form of Zingiber officinale, a root native to Southeast Asia, India and China. Cuisines around the world use ginger as an aromatic ingredient in both food and drink.

PEPPERCORNSBlack, red, pink or green, different varieties result from picking the berries at various stages of ripening and processing them differently. Whether you prefer the subtle green or the spicy Szechuan, Peppercorns are an essential in cooking and finishing fine food.

CORIANDERFloral and citrusy, Coriander is used in sweet and savory dishes. It is the heart of curry powder and a zesty contributor to a wide range of Indian and Southeast Asian dishes. A pinch can add intrigue to a plain cookie or bread recipes as well.

SMOKED PAPRIKARich and colorful, Smoked Paprika possesses a balanced aroma and flavor. As the sweet peppers are dried they produce a distinctive smoky and sweet taste that adds complexity to soups, stews, and bean or legume centric dishes.

CARDAMOMCardamom has a sweet taste with an enticing aroma. Delicious in cakes and pastries as well as Indian & Middle Eastern spice blends. It’s a must in sauces and rubs, and in ancient times was used in perfume making. How’s that for versatile!

FIVE FALL ESSENTIALS

NOTHING SAYS AUTUMNLIKE THE ALLURING FRAGRANCE OF

SPICE

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Page 3: Autumn Essentials & Pantry Guide

Ginger

Coriander

PeppercornsSmoked Paprika

Cardamom

STORING SPICES

Preserve the freshness of your spices by storing them in airtight containers in a cool, dark place. Since spices are sensitive to heat we do not recommend you store them near your oven or stove, and to the opposite avoid storing your spices in the refrigerator or freezer as cold temperatures can also compromise their flavor. Properly stored, whole spices last for about a year; ground spices should be replaced after six months.

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Page 4: Autumn Essentials & Pantry Guide

Cinnamon Infused Syrup

Adding a whole cinnamon stick to each bottle gives 100%-pure maple syrup a kick in the spice department. Try this cinnamon infused syrup drizzled atop oatmeal or roasted squash.

Cinnamon Babka

We’ve seen a lot of recipes for babka, but we think ours sets the standard. DEAN & DELUCA Babka is made from a special yeast dough rolled around a cinnamon filling to produce a beautifully marbled bread.

Cinnamon Sticks

From mulled apple cider to braised lamb shanks, just one stick of cinnamon can impart an interesting and exotic flavor. Our cinnamon sticks are true cinnamon, grown in India and measure 10” in length.

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Cinnamon

With its sweet to

bittersweet flavor,

cinnamon is the spice

that’s nice. Endlessly

versatile, it shines as an

addition to baked goods,

stews, curries, fruit,

squash, pork and beef.

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Page 5: Autumn Essentials & Pantry Guide

Familiar ingredients shine this fall with this cinnamon-infused french toast.

COMPOTE• Cooking spray • 1 tablespoon butter• 3 cups sliced peeled Pink Lady

apples (about 1 1/2 pounds)• 1/4 cup maple syrup• 1/2 teaspoon ground cinnamon

1. Preheat oven to 250°. Place wire rack on a baking sheet and place in oven.

2. To prepare compote, heat a large nonstick skillet over medium- high heat. Coat pan with cooking spray; melt 1 tablespoon butter in pan. Add apples to pan; sauté 8 minutes or until tender. Stir in maple syrup and 1/2 teaspoon cinnamon. Keep warm.

3. To prepare French toast, combine granulated sugar and 1 teaspoon cinnamon in a medium bowl, stirring with a whisk. Add milk, vanilla, salt, and eggs; whisk until well blended. Working with 1 bread slice at a time, place bread slice into milk mixture, turning gently to coat both sides.

4. Heat a large nonstick skillet over medium-high heat. Melt 1 teaspoon butter in pan. Add 3 coated bread slices; cook 2 minutes on each side or until lightly browned. Place on rack in oven to keep warm. Repeat procedure three times with cooking spray, remaining 3 teaspoons butter, and remaining 9 coated bread slices. Serve French toast with compote. Sprinkle with powdered sugar, if desired.

INGREDIENTS

FRENCH TOAST• 2 tablespoons granulated sugar • 1 teaspoon ground cinnamon• 1 cup 2% reduced-fat milk • 2 teaspoons vanilla extract• 1/8 teaspoon salt

INSTRUCTIONS

• 4 large eggs, lightly beaten • 12 (1-ounce) slices babka• 4 teaspoons butter• Powdered sugar (optional)

FEATURED RECIPE:French Toast withMaple-Apple Compote

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Page 6: Autumn Essentials & Pantry Guide

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Page 7: Autumn Essentials & Pantry Guide

The right ingredient can make all

the difference between lackluster

and luxe. This fall as we re-stock our

pantries and prepare for a season of

cooking and baking, entertaining and

quiet nights at home with family and

friends, we recommend choosing the

right condiments, ones that you

can use to whip up gourmet,

restaurant quality dressings,

marinades, and sauces in no time

at all and without needing to have

graduated from Le Cordon Bleu.

LIVEN UP FALL CLASSICS WITH THE PERFECT

CONDIMENTS

CHOOSE THESE CONDIMENTS

OLIVE OIL

Olive oil is the number one pantry essential. It is more than oil; it is the base for vinaigrette or the finishing drizzle on a seared steak or filet of fish. Because of its vast uses in the kitchen, it is important to know what oil to use when. When selecting oil for cooking, match the characteristics of the oil to the character of the dish - more robust oils pair with heartier fare, while delicate oils enhance mild foods such as fish.

VINEGAR

You may not realize it but many of your favorite condiments - including ketchup, mustard, and BBQ sauce - contain vinegar. It is versatile with a range from pungent and sour to sweet and syrup-y. If you store vinegar in its original glass bottle in a cool, dark cupboard it will keep indefinitely. Even if your vinegar has become cloudy with time, it is still usable and may simply need to be filtered through a heavy paper towel or coffee filter.

MUSTARD

Dijon is spicy and has a vinegary tang that helps to emulsify salad dressings, enliven sandwiches or chicken salads, and flavor to sauces or meat rubs. We would add mayonnaise to this list, but you can make homemade mayonnaise as long as you have some mustard (dry mustard) on hand. Mustard, like vinegar, is the backbone to so many condiments we love.

DEAN & DELUCA TIP:

Whisk these three condiment classics together and voilà, you have a quick and easy vinaigrette in less than 2 minutes.

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Antico Frantoio Muraglia ‘Intenso’ Extra Virgin Olive Oil

5-STAR RATED. This high quality oil is exclusively from prestigious Coratina olives, which are classically cold-pressed using granite grindstones and state-of-the-art processing equipment. Its traditional Puglian jar makes this a kitchen supermodel and a highly-desirable gift.

Gingras Extra Old Apple Cider Vinegar

5-STAR RATED. Made from cold-climate apples grown on the Gingras Estate in Rougemont, Quebec, Canada, this complex, intense and smooth cider vinegar is aged for up to twelve years in French oak Cognac casks. It’s excellent in pork and duck recipes, and makes outstanding cocktails.

White Shoyu Japanese White Soy Sauce White soy sauce is a rare ingredient with a long tradition in Japan. It has a light amber color and is clearer and thinner than traditional dark soy sauce. With a remarkable flavor to elevate foods, it’s an ideal accompaniment to sushi and sashimi, soups, tofu & steamed vegetables. It also makes a great marinade when blended with olive oil.

A well-stocked pantry with

all of the essentials like

Olive Oil, Vinegar,

Sweeteners & Sauces

makes creating a

homemade meal a snap.

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ESSENTIALS

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Page 9: Autumn Essentials & Pantry Guide

SALAD• 1 medium head napa cabbage (about 2 1/2 pounds)• 3 medium carrots, grated on the large holes• 1 large jicama (about 1 1/2 pounds), peeled and cut into

large matchsticks• 1 bunch chopped green onions, white part only• 2 Granny Smith apples, peeled, cored, and cut into large

matchsticks• 3/4 cup dried currants or dried cranberries

To Make the Salad: Trim off cabbage’s root end, thinly slice crosswise, then chop into pieces that can be easily picked up with a fork. Combine cabbage, carrots, jicama, green onions, apples, and dried currants in a large bowl.

To Make the Dressing: Vigorously whisk together the garlic, lime juice, honey, oil, mustard, balsamic vinegar, and mayonnaise in a medium bowl until the dressing is thoroughly combined. Whisk in the fennel seeds and pour the dressing over the cabbage mixture. Stir until the dressing evenly covers the slaw. The slaw will be a little soupy, which is just the way I like it. Cover and refrigerate for at least 1 hour or until ready to serve.

INGREDIENTS

INSTRUCTIONS

WHITE BALSAMIC DRESSING• 3 cloves garlic, minced (about 1 tablespoon)• 2 tablespoons freshly squeezed lime juice (about 1

medium lime)• 3 tablespoons honey• 1/4 cup canola oil• 1/4 cup Dijon mustard• 1/2 cup white balsamic vinegar• 1 cup mayonnaise• 1 tablespoon fennel seeds

FEATURED RECIPE:Apple Jicama Slaw

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Page 10: Autumn Essentials & Pantry Guide

Having a well stocked pantry can

remove the stress of meal planning

and allow cooking to be a quicker

and more pleasurable experience.

Nourishing and delicious, grains and

legumes are exceptionally versatile

and tend to have a long shelf-life,

meaning that you don’t have to worry

about whether they have gone bad or

not when you are finally ready to make

a hearty lentil stew this fall. Cooked for

breakfast and topped with fresh fruit

and maple syrup, made as a salad for

lunch, or served as a side or main dish

for dinner, great grains and legumes

can make for memorable meals.

MAKE EVERYTHING HEARTY WITH

GRAINS & LEGUMES

GET TO KNOW YOUR GRAINS & LEGUMESLENTILS

Lentils are a staple of many cuisines worldwide. Extremely versatile, lentils can be a variety of colors (Lentil colors range from yellow to red-orange to green, brown and black) and range in firmness. Red lentils, for example, are the quickest cooking and can be pureed smooth while French green lentils are firm and require longer cooking times while still maintaining their firmness. Lentils are most often purchased dried and have an extremely long shelf life. Dry lentils should be stored in an air-tight container away from heat and moisture.

PASTA

Most pasta in Italy is made from wheat (though buckwheat is used in some regional pasta dishes) and can be divided into two categories: dried and fresh. In recent years Americans decided that fresh pas-ta is somehow better than dried, but this is not the case - they are simply two different products. Traditionally, dried pasta was a Southern Italian specialty, while Northern Italy leans towards fresh. At DEAN & DELUCA we offer a dried Egg Pasta that is very similar in texture to freshly made pasta, allowing you the option between fresh and dried without needing to make it or buy it just before it would be cooked.

RICE

The key to rice is the grain: long-, medium- or short-grained. Several varieties of rice are used for risotto: arborio, vialone nano and carnaroli. A Jasmine rice can be paired with aromatic spices for middle eastern or asian dishes – or even desserts like rice pudding.Rice can be stored without losing quality for as long as 1 to 3 years. We recommend storage in a sealed container in a dry, dark, and cool place. *(However, Due to the bran content the shelf life of brown rice is only 1 to 6 months).

Page 11: Autumn Essentials & Pantry Guide
Page 12: Autumn Essentials & Pantry Guide

Filotea Artisan Egg Pasta Fettuccine with Spinach

5-STAR RATED. Filotea egg pasta is made using an ancient recipe from le Marche. Choosing only the best free-range eggs and blend of flour and durum wheat semolina, Filotea delivers a genuine, tastes-like-homemade pasta. Filotea pasta is dried naturally, for up to 70 hours, giving the pasta the authentic flavor of homemade pasta.

Carnaroli Rice

5-STAR RATED. Luscious, creamy risotto requires the proper Italian rice. Grown in Piemonte, these “pearls” are pristine, plump and prized- magically maintaining distinct grains, even as they become rich and creamy with the gradual addition of hot broth.

Umbrian Lentils

Lentils from Umbria are prized throughout Italy for their superior flavor and are symbolic of good luck. Simmer these into a thick soup with small pasta shapes; braise with bacon and extra-virgin olive oil; boil and toss with mustardy vinaigrette and nuggets of goat cheese for salad.

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Dried or canned, chickpeas are a great vegetarian protein to have on hand. Simple, easy and delicious: Chickpeas + tahini + lemon + garlic + olive oil = hummus.

CHICKPEAS

Page 13: Autumn Essentials & Pantry Guide

FEATURED RECIPE:Mushroom Risotto

1. Soak the dried porcini in a bowl with 1 cup hot water for 30 minutes. Remove the mushrooms with a slotted spoon, chop them finely, and set them aside in a small bowl. Strain the soaking liquid through a coffee filter to remove any grit (you should have about 1/3 cup liquid.)

2. Bring the stock to a full boil with the thyme, sage, bay leaves, and mushroom soaking liquid in a medium saucepan, reduce the heat, and keep it at a bare simmer.

3. Heat the olive oil in a heavy 2- to 3-quart saucepan, and cook the leeks and garlic over moderate heat, stirring frequently with a wooden spoon, until very soft but not browned, about 6 minutes. Add the fresh mushrooms and anchovies, and cook, stirring constantly, for 5 minutes, or until the mushrooms are softened (reduce the heat slightly if they begin to stick). Stir in the rice, and cook, stirring

INSTRUCTIONS

constantly, for 2 minutes. Add the wine, and cook, stirring constantly, until wine is absorbed, about 1 minute. Stir in the chopped dried mushrooms.

4. Remove the herb sprigs from the stock with a slotted spoon or tongs. Add about 1/2 cup simmering stock to the rice, and cook, stirring constantly, until all the stock is absorbed. Continue adding stock, about 1/2 cup at a time, and cook, stirring constantly and letting each addition be absorbed before adding the next, until rice is al dente, 20 to 25 minutes; season with salt and pepper about halfway through the cooking.

5. Remove pan from heat and stir in the butter, Parmigiano-Reggiano, and salt and pepper to taste. Garnish risotto with the additional thyme and sage sprigs, and serve immediately.

• Two .35 ounce packages dried porcini mushrooms• About 5 cups veal or beef stock (preferably homemade)• 8 sprigs of fresh thyme plus additional for garnish• 4 sprigs of fresh sage plus additional for garnish• 2 bay leaves• 1/4 cup olive oil• 3 large leeks (white and pale green part only), quartered

lengthwise, sliced thin, and washed thoroughly (about 2 cups)

INGREDIENTS• 2 garlic cloves, minced• 1 pound thinly sliced cremini or portobello mushrooms

(about 3 cups)• 2 anchovies, drained and mashed to a paste• 1 1/4 cups arborio rice• 1/2 cup dry red wine• 3 tablespoons unsalted butter, softened• 1/3 cup freshly grated Parmigiano-Reggiano• salt and pepper to taste

Page 14: Autumn Essentials & Pantry Guide

deandeluca.comBe Inspired by a Full Array of Pantry Must-Haves & Explore Our Full Recipe Collection:

Visit DEAN & DELUCA

Our 6 locations reflect our brand’s history and are stocked with exclusive items full of inspiration for the Fall.

SOHO560 Broadway • New York, NY 10012

(212) 226-6800 ext. 8315

MADISON1150 Madison Ave • New York, NY 10028

(212) 717-0800

NY TIMES CAFE620 Eighth Street • New York, NY 10019

(212) 221-0308

CITY SPIRE CAFE156 West 56th Street • New York, NY 10019

(212) 586-2970

ONE ROCK CAFE1 Rockefeller Plaza • New York, NY 10020

(212)664-1363

New York, NY

3276 M Street NW • Washington, DC 20007(202) 342-2500

Washington, DC

PHILLIPS PLACE6903 Phillips Place Ct • Charlotte, NC 28210

(704) 643-6868

Charlotte, NC

STONECREST CAFE7804 Rea Rd • Charlotte, NC 28277

(704) 541-7123

TRYON CAFE201 S Tryon Street • Charlotte, NC 28202

(704) 541-7123

4700 West 119th Street • Leawood, KS 66209(913) 498-3131

Leawood, KS

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St. Helena, CA