Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, December 17, 2013

What's in Your Pantry?

After writing this blog for more than two years I thought it was high time to go through my pantry, cupboards, and fridge and create a list of my go to ingredients, those nearly non-perishable things I always have on hand that make spending less time at the stove and more time at the table a whole lot easier. I’m a condiment junky so it’s not nearly a complete list, but in order of frequency of use here it is:  Everyday extra virgin olive oil as well as a nicer one for drizzling, kosher salt, fresh ground pepper, garlic, shallots, onions, Better Than Bouillon chicken stock, regular and white balsamic vinegar, soy sauce, Sriracha, chili flakes, parmesan, marinara sauce, sugar, fine salt, eggs, pasta, potatoes, rice, grains, canned beans, Kalamata olives, cheddar cheese, scallions, cabbage, lemons, corn tortillas, anchovy paste, panko, rice wine vinegar, flour, meat marinade, bbq sauce, curry paste, vegetable oil, ketchup, Dijon, honey, smoked paprika, maple syrup, cumin, chili powder, kimchi, feta, pecorino, couscous, capers, carrots, fresh ginger, a jalapeno, butter, salsa, nuts, bacon, clam stock, and Far East Rice Pilaf…we love that stuff.  Treat yourself or make your favorite cook’s holiday special with a nice bottle of olive oil or a tube of anchovy paste.  Have a happy one!!!!

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