Issue link: http://www.e-digitaleditions.com/i/841201
8 6 | t h e c l e v e r r o o t Clever Pantry by Jesse Hom-Dawson Sometimes it's the little things that are the most important when it comes to cooking—a dash of salt or a sprinkle of sugar can make or break a dish. Here are a few of my favorite items that will have you cooking like a pro! Brothee Bone Broth and Ghee Bone broth is "so hot right now," but it's a trend I can absolutely get behind. Who doesn't want a richer, more flavorful stock in their kitchen? Not everyone has time to get bones from the butcher, roast them and then simmer them for 12-plus hours to make bone broth, so don't feel guilty about buying it! I enjoy cooking with Brothee because of the variety: There's a vegan mushroom broth for my vegetarian friends, beef broth for when I want richness in sauces and chicken broth that I like using for soups. They also have a range of ghees (aka clari- fied butters) that are great by themselves or melted into the broth for extra richness. I use the harissa ghee for sous-vide-ing carrots, and end up with a deliciously rich and spicy vegetable dish that can work as a side or on its own. Nielsen-Massey Vanilla Chances are, if a recipe calls for vanilla, you usually reach for vanilla extract and move along. Maybe, if you're feeling fancy, you'll find those vanilla beans hiding in the back of your pantry and use them instead. However, recently I've been introduced to the wide variety of Madagas- car vanilla products from Nielsen-Massey, which have changed my cooking game. First, vanilla paste. You'll get a truer vanilla taste than from extract—which is diluted with alcohol—but it's more affordable than beans, and you'll still get those beautiful black flecks that will stand out in your Italian buttercream or crème brûlée. Next, vanilla powder. It's great for adding to dry mixes, coffee, cocktails or anything color-sensitive. Finally, vanilla sugar. You can make it at home, but I prefer the large crystallized sugar from Nielsen-Massey; it makes a perfect topping for warm coffee cake or macerating fruit. So next time a recipe calls for vanilla, take a second to think which option would be the best; it's these kinds of decisions that elevate your cooking to the next level!