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What’s In My Refrigerator?

I love those “What’s In My Refrigerator” features that People is constantly doing, so I figured hey: I’m no Dr. Oz, but it’s still always fun to see what’s going on in the depths of someone else’s drawers.

(Caveat: This is not what my refrigerator usually looks like. I tend to do a major shopping trip once a week, and then sort of supplement with mini-trips to get the extras I need for the night’s meal on a daily basis, so as the week progresses the produce sorta dwindles and is replaced by Tupperware.

But that weekly shopping trip happened this morning (at 7:30; I had a burst of energy, what can I say?) and so here’s what it looks like right this very minute.)

1. This is the little “baby stuff” section, and is stocked with the bottle that we’re working on at the minute (Indy is an odd one, and prefers his bottles chilled) and Ella’s Kitchen organic baby food pouches, which are incredibly handy and have the side benefit of making me feel like an amazing, nutrition-providing parent every time I open one (combos include things like spinach/apple/rutabaga, carrot/apple/parsnip, and broccoli/pear/pea).

2. My two favorite things at the moment: top-quality skirt steak (I get the butcher to cut the strip into three pieces to make it easier to marinate/grill) and salted chocolate-covered caramels, both from Fairway. (Click here for my fave marinade recipe.)

3. I always keep a couple of cheeses on hand for snacks and guests; right now, I’m really into this amazing 12-year aged cheddar from New Zealand.

4. YoBaby Organic Yogurt is awesome, and delicious enough that I’ve been known to “assist” with breakfast from time to time. (By the way, I’m not particularly diligent about making sure that everything I eat is organic – although I know I probably should be, I’m usually more interested in “affordable” and “good” – but I figure I should go organic whenever possible with my son…and as it turns out, all the most delicious-looking kids’ stuff is organic anyway. Nice.)

5. Kendrick bought me this dilled garlic ages ago, and it looks wonderful, but I have no idea what to do with it…so it’s just been sitting there, looking wonderful. Any ideas?

6. Arugula is one of those things that goes bad almost immediately after you buy it, but we eat so much of it every week (dressed with either olive oil and balsamic or with olive oil and lemon juice, and usually paired with grilled steak) that it makes sense for me to get the big carton.

7. I’m a big fan of saving money on food wherever you can, but one of the things I’m more than happy to spend a little extra on is bacon: the good stuff is just so much better. I bought this Applewood-Smoked Country Bacon at Eli’s, and am planning on incorporating it into some homemade guacamole tomorrow afternoon.

8. This Tupperware container has been sitting there for long enough that I’m afraid to open it. Moving on.

9. Corn is one of those things that I can’t get enough of when it comes into season, and lately we’re all about Mexico City Street Corn (made with butter, mayo, cotija cheese and chili powder, it’s unbelievably messy but also unbelievably delicious).



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July 6th, 2012 | Posted by Jordan | Best, Eat | 12 Comments »

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  • Lorna

    Re: the pickled garlic, you can eat it as is, unless it is particularly strong in flavor. It’s good on a cheese plate with some crackers, cheeses, and other yummy items. Also, use it in salads, anywhere else you would use garlic (pasta sauce, etc). You can also use the pickling liquid in salad dressings or soups for more flavor. 

    I recently made three kinds of pickled garlic: check it out here: http://picklinginphilly.tumblr.com/

    Dill pickled garlic sounds great!

  • jordanreid

    thank you so much – great suggestions!

  • http://blog.neverbroken.com alliebeau

    1- This just made me realize I definitely did not clean out the fridge before embarking upon a two-week trip to the in-laws. There is going to be many scary tupperware situations when I arrive back home.
    2- If you like lamb, slap some of those dill cloves in there prior to grilling/cooking? I did this with regular garlic last time I made lamb (actually, the first time ever. I was hesitant before but expensive-farmer’s-market-meat is always worth trying), and it came out deeeelicious. 
    3- Simply Grapefruit FOREVER.

  • Adeline

     I was going to suggest similar options: eat as it (I like pickled stuff!), or chop (and/or roast) and add to pizzas or sauces.

    Also, I love arugula and that massive container made me drool a little..

  • valerie

    Garlic dill new potatoes! Cut up and either boil/steam  the taters and then coat with butter with some of the garlic (minced), and you can add more fresh or dried dill if you like; or roast some potatoes with oil or butter and some of the garlic (again, minced). But serving on a cheese plate sounds like a great idea, as well. 

  • jordanreid

    ooh!

  • Ali G

    Jordan, don’t feel bad about not eating organic all the time. have you seen the dirty dozen? Those are the only things you should try to eat organic! http://www.huffingtonpost.com/2012/06/19/dirty-dozen-foods-list-2012-ewg_n_1606256.html 

  • http://rosesandwaterfalls.wordpress.com/ Roses

    Homemade guac with bacon recipe please! Just bought some tortilla chips and salsa, but guac sounds so good with those chips right about now!

  • jordanreid

    recipe coming up!

  • Summer

    dill + garlic is a perfect combination for salmon! bake it in the oven with olive oil, salt, and pepper with sliced or diced dilled garlic and it will taste amazing.

  • http://salaamyall.wordpress.com/ Mimi

    If you want to be a little more adventurous with the dilled garlic, you could make some Persian food! We use a ton of dill and a ton of garlic in everything, particularly maast e-kheyar, which is a cucumber yogurt similar to tzatziki (the Persians claim we had it first, of course). Whir the dilled garlic around in a food processor until it’s more of a paste, and mix with yogurt (regular or Greek, doesn’t matter), and chopped cucumber (the baby cucumbers are best, or any cucumber with salt to dry it out) and let it sit for an hour or so. In Iran we use it as a condiment for basically everything, in America, I use it as a dip for potato chips, on top of grilled salmon, and with lamb burgers. Enjoy!

  • jordanreid

    i did make persian food once, actually (http://ramshackleglam.com/blog/eat/khoresht-baadenjaan-ta-dig/) – it was delicious! great suggestion, thank you.