When you’re eating at home, sometimes you forget about the most important part of many meals: the condiments. While you can buy them, it can be far more delicious to make your own. And Seattle author Erin Coopey just released The Kitchen Pantry Cookbook, which will be a joy to add to your culinary favorites.
At her release party, Erin showed off some of the staples, from scallion dip, to homemade potato chips with a hearty crunch, to an intense triple citrus curd on top of the tiniest of cheesecakes. I’m hoping to make her Bread and Butter pickles this weekend because they were seriously addictive.
For the book itself, it’s beautiful, with lush images and tons of variations for master recipes. There are plenty of technical aspects, with both cups and metric weights for most of the recipe components, and covers topics like whether to use a food mill or food processor for making ketchup. There’s even a section for mixing and matching your own vinaigrettes.
To get you thinking about how to spice up your next snack, I’ve got her recipe for Scallion Dip below. And if you’re interested in celebrating the book’s release, you can check out her tour dates around Seattle here.
Yield: 2 1/4 cups
- 2 cups (460 g) sour cream
- 1/2 cup (50 g) sliced scallions
- 2 tablespoons (8 g) minced fresh parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/2 teaspoon garlic purée or 1/8 teaspoon garlic powder
- 3/4 teaspoon sea salt or kosher salt
- Freshly ground black pepper to taste (optional)
Combine all the ingredients in a medium-size mixing bowl. Stir until smooth and fully blended. Transfer to a serving bowl. Cover with plastic wrap and refrigerate until chilled, at least 1 hour. Taste for additional salt, if desired.
Variation: Creamy Scallion Dip—Omit 1/2 cup of the sour cream and add 1/2 cup mayonnaise in its place. Chill thoroughly and serve.