Welcome to My Kitchen Pantry, where we glimpse inside the homes of some of our favorite chefs and serious food fans to try and uncover their can't-live-without everyday eats. Today we're peeking into the kitchen of Dominique Ansel, chef and owner of his eponymous bakery and creator of the Cronut.
In the past month, a new food obsession has popped up in New York and it's quick spreading around the country: the Cronut. This croissant-doughnut hybrid sells out its entire stock every single morning, usually before 9am. Oh, and that's around 300 pastries.
But hold up a minute. Let's remember that these sweets are made by man -- not machine! More specifically, they're made by one inventive dessert wizard, Dominique Ansel. And while chef Ansel is now praised for having doctored up one of the most in-demand creations in a decade, his personal diet is not one that revolves solely around sugar. Everyday Food caught up with the New York-based, French-born chef to find out which foods fuel he relies on for inspiration and sustenance (trust us, it's not what you think!).
"Don't laugh, but I eat Taiwanese food almost everyday. I'm talking about beef noodles, braised tofu, cucumber salad, lots and lots of garlic. I'm learning to cook it at home. When I first moved to New York, I was all about bread. I couldn't live without it. But, believe it or not, nowadays I can't go without sushi. And maybe Champagne -- can't take that part away from my French side. You'll always fine sesame oil nearby when I'm cooking, it's the ingredient I always have on-hand. When used subtly, it just rounds everything out. When no one is home, I make myself a smorgasboard of leftovers. But, I also do a pretty good rabbit stew. I made it for my team at work and a lot of them shivered at the thought of eating a bunny, but they finished every bit! I also make a mean 3-day cassoulet. Soft hot white rice, a pan-fried egg, some soy sauce on top -- that's what I make when I'm just too tired to cook anything at all."