• What’s in my Pantry?

    Pantry
    Several of you have asked what I keep my pantry stocked with – what spices, sauces, seasonings and condiments are on my shelf. It’s important to understand that what a chef has in their pantry will vary widely with the seasons and their particular style of cooking, but there are a few staples that I feel make up a well-stocked pantry and open up a world of possibilities for cooking a tremendous array of dishes on the fly.

    So, here’s what I typically keep on hand:

    Spices
    Bay Leaves
    Black Peppercorns
    White pepper
    Cayenne Pepper
    Chili Powder
    Cinnamon (stick)
    Cloves (whole)
    Cream of Tartar
    Cumin
    Coriander
    Curry Powder
    Garlic Powder
    Ginger
    Kosher Salt
    Mustard Seed
    Ground mustard
    Nutmeg
    Onion Powder
    Paprika
    Crushed Red Pepper
    Sage
    Sesame Seeds

    Fresh Herbs
    Oregano
    Thyme
    NOTE: fresh herbs only keep for a week or so, and these are the ones I use most commonly. I prefer fresh herbs to dried, so I’ll usually pick up fresh dill, rosemary, tarragon or basil if the dish I’m planning calls for it)

    Sauces/condiments/etc.
    Garlic (lots of it, both fresh and roasted)
    Ketchup
    Dijon mustard
    Yellow mustard
    Worcestershire sauce
    Mayonaise
    Molasses
    Soy Sauce
    Hot sauce
    Red wine vinegar
    Apple Cider Vinegar
    White Vinegar
    Rice wine vinegar
    Balsamic vinegar (A really good one and a basic one)
    Red wine (Cabernet)
    White wine (Chablis)
    Beef stock
    Chicken stock
    Vegetable stock
    Beef boullion
    Chicken boullion
    Vegetable boullion
    Dark brown sugar
    White sugar
    AP Flour
    Baking powder
    Baking soda
    EVOO
    Canola oil
    Sesame oil

    That about covers my basics. Hope this is helpful.

     

     

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