Shopping the Pantry

“Shopping your closet,” one of the latest trends on the fashion blogs, describes the recession-friendly practice of reexamining your wardrobe and putting different pieces together in new ways to create new looks. It’s a great philosophy to take outside of the bedroom and into the kitchen. The process of taking your leftovers, combining them with commonly found fridge-dwellers and producing a result that’s both edible and appetizing is something of a challenge. But it’s a challenge that Miss Menu is up for.

Here’s what we have on hand today.

• Chickpeas – A half-can is leftover from last week’s Tomato & Coconut Soup. Which brings me to. . .
• Tomato Soup – The flavorful, Indian-inspired Tomato & Coconut version is what I have on hand, but any version will do.
• Pinto Beans– These are remnants from last night’s Turkey/Hominy/Bean Open-Faced Quesadilla.
• Frozen Peas – I like to keep a supply in my freezer to toss into a quick pasta.
• Sundried Tomatoes – I have a half-jar leftover from a Pearl Barley, Broccoli, Feta & Tomato Salad.
• Turkey Pepperoni – My favorite Italian meat’s lighter cousin plays a starring role in my weeknight pizza toppings.
• Fennel Fronds – The fennel’s bulb went into a Watercress & Fennel Soup over a week ago, but the anise-flavored fronds are still surviving in my fridge.
• Chipotles in Adobo – I always keep a can or two on hand to spice up soups and chili. They keep for ages in a Tupperware container.
• Polenta– I had bought an extra box way back when I made my pork ragu with creamy polenta.
• Pantry/Fridge Staples – Olive oil, garlic, Parmesan, eggs, salt and pepper.

So, what’s Miss Menu to do with such a legume-heavy arsenal of leftovers? Why, a feast of canapés, of course.

What could be better during tough economic times than creating a party menu without even a trip to the grocery store? When you mix up different toppings with whatever various bases you have on hand (I happen to have a stale baguette, white corn tortillas and a loaf of wheat bread), you have yourself a menu that’s well suited to an impromptu gathering of drop-in friends. A food processor makes quick work of this menu.

Canapé #1: Baguette + Frozen Peas + Garlic
Slice baguette into ½-inch pieces and toast. Boil peas until just tender. Combine peas and garlic in food processor; pulse to combine. Stir in salt and pepper to taste, then serve on baguettes.

Canapé #2: Corn Tortillas + Pinto Beans + Chipotles
Heat a smidgen of olive oil in a pan; drop tortilla in pan and heat on both sides until crisp. Cut into quarters. Pulse beans and chipotles in food processor until combined. Top tortilla crisps with bean mixture. Broil for a few minutes before serving.

Canapé #3: Polenta Cake + Sundried Tomato + Crisp Fennel Fronds
Cook polenta according to package directions. Mix in one egg and form polenta mixture into individual cakes. Pan fry in olive oil until firm and crispy. Pan fry fennel fronds in oil until crispy. Top each cake with one sundried tomato and a sprinkling of fronds.

Canapé #4: Wheat Bread + Chickpeas + Tomato Soup + Parmesan + Turkey Pepperoni
Pulse soup and chickpeas in food processor until the chickpeas thicken the soup into a sauce consistency. Toast bread and cut into fourths. Spread pepperoni slices on a baking sheet and bake at 350 degrees until crispy. Top each piece of bread with tomato sauce, a crispy pepperoni slice and a generous shard of Parmesan.

As you can see, this is a menu with loads of room for improvisation. These are just the results produced by the contents of Miss Menu’s pantry and fridge, so start experimenting!

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