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CLARKSON POTTER

Copyright 2014 by Domaine Enterprises, LLC

Photographs copyright 2014 by Sara Remington
All rights reserved.
Published in the United States by Clarkson Potter/
Publishers, an imprint of the Crown Publishing
Group, a division of Random House LLC, a Penguin
Random House Company, New York.
www.crownpublishing.com
www.clarksonpotter.com
CLARKSON POTTER is a trademark and POTTER
with colophon is a registered trademark of Random
House LLC.
FOOD NETWORK and associated are trademarks of
Television Food Network, G.P., and are used under
license.
Library of Congress Cataloging-in-Publication Data
Zakarian, Geoffrey.
The perfect pantry / Geoffrey Zakarian ; with Amy
Stevenson and Margaret
Zakarian ; photographs by Sara Remington.First
edition.
pages cm
Includes index.
1. Cooking. I. Stevenson, Amy. II. Zakarian,
Margaret. III. Title.
TX714.Z352 2014
641.5dc 3
2013050636
ISBN 978-0-3853-4566-8
eBook ISBN 978-0-385-34567-5
Printed in China
Book design by Jan Derevjanik
Jacket design by Jan Derevjanik
Jacket photography by Sara Remington
Author photograph by Ben Fink
10 9 8 7 6 5 4 3 2 1
First Edition

1 ALMONDS
WHOLE

There are many nuts you could stock in your pantry but none as nutritious and delicious as
almonds. They are packed with vitamin E, magnesium, and calcium and are low in saturated
fat with no cholesterol. Native to the Middle East, almond is both the species name of the
tree and the name of the edible nut that grows on the tree.
Almonds are available for purchase in many different formswhole, whole skinned,
slivered, sliced, and sliced without the skins. You can also find them ground into flour,
bottled as an extract, and made into marzipan. They all have their own uses, but whole
almonds are the most versatile to have around and can be chopped or ground as needed.
And because they are less processed, whole almonds with skin will last longer. The
taste of an almond is undoubtedly savory, but you can definitely detect a mildly sweet
undertone,too.

Tips
--Store in an airtight
container to preserve
freshness. Keeping them
in the refrigerator or
freezer will increase their
shelf life as well.
--Whole almonds are
healthier than skinned
because the skin
contains beneficial
compounds not found
in the nut.
--Combine whole almonds,
walnuts, and raisins to
create an easy wholesome snackone that
I enjoy today as much
as Idid as a child.

18

ALMONDS | Whole

GRILLED SALMON

WITH ALMOND TARRAGON ROMESCO

I am always searching for condiments that deliver maximum flavor
using a minimum amount of ingredients. Romesco, traditionally made
with almonds and red peppers, fits my criteria perfectly. Here, the whole
almonds add earthiness and the piquillo peppers contribute a mild
smokiness. Piquillos are available canned in better grocery stores and
specialty stores. If you cant find them, you can of course substitute jarred
roasted red peppers. Pairing romesco with grilled salmon is a solid match
because the nuttiness of the romesco holds up well to the char on the fish.
- SERVES 4

ROMESCO

2 tablespoons extra-virgin olive oil

12

cup whole almonds, toasted

Kosher salt

12

cup fresh basil leaves

12

cup fresh tarragon leaves

12

cup piquillo peppers, drained well

SALMON
4 skin-on center-cut salmon fillets
(each about 6 ounces)

1 garlic clove

Canola oil

1 4

Kosher salt and freshly ground

black pepper

cup sherry vinegar

To make the romesco: In a food processor, combine the almonds, basil, tarragon,
piquillos, and garlic. Pulse to make a chunky paste. In a spouted measuring cup,
mix together the vinegar and oil, and with the processor running pour it in to make
a thick, chunky sauce. Add 1 tablespoon or so of water to adjust the consistency, if
necessary. Season with salt to taste.

To make the salmon: Heat a grill pan over high heat. Brush the grill pan and
salmon with oil. Season the salmon with salt and pepper. Grill, skin side down, until
the skin is crispy, and then flip and grill until the salmon is just cooked through,
about 4 minutes per side. Serve the salmon with a dollop of romesco ontop.

ALMONDS | Whole

19

ALMOND-CRUSTED
PORK CHOPS
WITH APPLES

GRILLED SALMON
WITH ALMOND
TARRAGON
ROMESCO

CHOCOLATE
ALMOND BARK

SMOKY
BLACK BEAN
BISQUE

HUEVOS RANCHEROS

ROASTED
BLACK BEAN STEW
WITH GRILLED
RADICCHIO

SMOKY BLACK BEAN BISQUE

This recipe showcases how black beans can hold and carry added flavors.
The chipotle and corn, classic partners with black beans, take it all up a
notch. Depending on your preference, it can be served chunky or smooth.
The sweet and smoky flavors will be more intense if served pureed, but
either way, it is delicious. If pureeing, have a little extra hot water or stock
on hand to thin the soup to the consistency you like. - S E R V E S 4 T O 6
2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

12

2 15-ounce cans black beans, rinsed and

drained

cup chopped carrot

12

cup fresh or frozen corn kernels

(if fresh, from about 1 ear of corn)
12

1 canned chipotle pepper in adobo sauce,

chopped, plus 2 tablespoons adobo sauce

cup chopped onion

1 quart hot vegetable or chicken stock

Kosher salt

2 tablespoons fresh lime juice

2 garlic cloves, finely chopped

Fresh cilantro leaves, for garnish

2 teaspoons chili powder

Sour cream, for garnish

In a large saucepan, heat the oil over medium heat. Add the carrot, corn, and
onion and cook until the vegetables begin to soften, about 8 minutes. Season with
salt.

Add the garlic, chili powder, and cumin and cook until the spices are fragrant,
about 1 minute. Add the beans and chipotle and sauce and stir just to combine.
Pour in the stock and 1 cup water. Bring to a simmer and cook until thick and
creamy, 35 to 40minutes.

Stir in the lime juice and season with salt, if necessary. Puree the hot soup with
a hand blender, if desired, or leave chunky. Serve in soup bowls with the cilantro
and a dollop of sour cream.

BEANS | Black

49

PIZZA MARGHERITA
WITH OLIVES AND ARUGULA

WARM TUNA
SALAD

OLIVE OIL
POACHED COD

Pur
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eacopyof

MYPE
RF
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CT
PANT
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atoneoft
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:

CLARKSON POTTER