For this new installment of our Draw Me A Fridge series (read about it here), Alexia spoke with food writer Claire Chapoutot.
Claire Chapoutot is better known as Clea, of Clea Cuisine-fame, a food blog in which she’s been presenting her mostly vegetarian recipes (she describes herself as a flexitarian) since 2005. Claire has two new cookbooks out: Recevoir en bio and Solo et bio (La Plage editions).
Although her blog and recipe books are only available in French (for now), her recipes are so delicious they are worth brushing up on your high school French, or registering to your local Alliance Française.
But as a bonus for non-French-speaking readers, Claire has kindly allowed me to translate her pain d’épices recipe, one of Alexia’s personal favorites (see bottom of post).
AC: What are your fridge staples?
CC: Each shelf is dedicated to a specific category of products: on the top shelf are my homemade yogurts (with cow’s milk for my daughter, and vanilla soy milk for my boyfriend and myself). The shelf below is for jams — all prepared by my mom! Then on the shelf below, I store all sorts of condiments and mustards, umeboshi prune paste, marinated artichokes and other stuff.
The next shelf is for fresh products. Right now I have ham, tofu and ravioles in there. I also have a big Tupperware-like box, in which I store cheeses. And a bowl with eggs right next to it — I find they keep longer in the fridge.
In the crisper, I have vegetables that don’t do well in the open air, as well as fresh ginger and bags of prunes once they’re open, to keep then nice and moist.
Then you have the door… also very well organized! I have my more exotic condiments in there, such as tandoori and curry pastes, wasabi, ginger and preserved lemon paste by Le Voyage de Mamabé, tomato concentrate, small bottles of lemon and lime juices (which I use when a recipe calls for only a little bit), bottles of all sorts of non dairy milks and, when we have them, fruit juices.
I also store the more fragile vinegars in the door, such as a pomegranate-flavored one, and bouillon cubes that I find less gritty when kept cold. I almost forgot: you will also find my matcha tea, agar-agar and the more “alive” of organic flours, such as chestnut flour.