Conquer the Kitchen: Your Essential Pantry and Provisional Guide
Set yourself up for success
A well-stocked pantry and a knowledge of provisional items can be the difference between being relaxed in the kitchen or finding yourself filled with frustration. As we prepare for the launch of “Mastering the Ease of Home Cooking™ - Weeknight Meal Companion”, I thought it was a good idea to share with you my thoughts on essentials.
Pantry Staples are the building blocks of flavor. Using high quality ingredients in your cooking makes a world of difference in taste. Take for example spices. If you purchase spices from a single source vendor, there has been less time spent with the middle man so the spices are fresher. Did you know that some spices have been sitting on the shelves for 5 years?
Let’s start with salt. I am a huge advocate for using Diamond Crystal Kosher salt. I have shared numerous times on social media why I only use this salt. First off, it is less salty than other brands. I know that sounds silly, but ask any chef and they will tell you. It is the industry standard for a reason.
Flaky salt, like Maldon or Jacobsen, is a great way to finish a dish. It is also a great way to dress a margarita or Bloody Mary. I love to put some flaky salt on the cutting board before placing meat that I just cooked on it to rest. When you cut the meat, it draws that salt up into every piece. Perfection!
Salty Goodness
Herbs and Spices
A good spice rack is a flavor powerhouse! Some of the basics like chili powder, garlic powder and onion powder are a good way to start building your seasoning arsenal.
I love using freshly ground pepper in almost every dish I make! Whole Peppercorns are easy to add to your pepper grinder and add that additional bit of zip to a dish.
One of my favorite vendors for wonderful quality spices and dried herbs is Curio Spice. Curio Spice is a company that deals directly with local and global sources. Some of my favorites from them are Smoked Paprika and the Dried Oregano. With this link to Curio Spice you can receive 10% off your order.
Spices that I recommend you have in your cabinet.
Smoked Paprika
Paprika
Cumin - Ground and Seed
Turmeric
Red Chili Flakes
Dried Oregano
Coriander Seed
Sesame Seeds
Ground Cinnamon
Fat Equals Flavor
Extra virgin olive oil is a must for sauteing and homemade salad dressings. Read the label and confirm that it is 100% olive oil. If you want to use a higher heat you need to choose an oil with a higher smoke point like an avocado or grapeseed oil.
Consider toasting sesame oil for Asian-inspired dishes and adding a little extra layer of flavor to marinades.
Mayonnaise - I love Duke’s or Hellmans. For a richer flavor try the Japanese mayo, Kewpie
Olive Oil - Some of the well known, true olive oil brands are Graza Sizzle, California Olive Ranch Global Blend Medium for cooking and Graza Drizzle and Kosterina for salad dressing and finishing dishes.
Unsalted Butter, my favorite is Kerry Gold
Mayonnaise - I like Duke’s and Kewpie
Sesame Oil - 365 by Whole Foods
Neutral Oil (high-smoke point oil of choice. Avocado, grapeseed etc) - make sure you are using 100% avocado oil, there are a lot of fakes out there. My favorite brands are Chosen Foods and West-Bourne
Vinegars
I love vinegar. It adds that touch of acid and zip of flavor. A high-quality balsamic vinegar adds depth to sauces and marinades while a red wine vinegar for a French twist. If vinegar is a bit tart for you, try a rice vinegar. It is really good over some fresh summer cucumbers.
There are a variety of vinegars that I like to use for salads. Orange Vinegar adds a bit of light fruitiness for salads. Sherry and Champagne vinegars are fantastic for creating an elevated salad dressing.
Balsamic Vinegar - this is worth investing an Italian Balsamic
Rice Vinegar - I prefer unseasoned
White Vinegar
Apple Cider Vinegar - I prefer unfiltered
My paid subscription, Mastering the Ease of Home Cooking ™, offers a highly curated weekly meal plan, grocery list, recipes and mise en place (prep list), to give you the tools to be a successful home cook.
Flavor Enhancers - Let’s start with some off on a sweet note. There are some beautiful ways to add that touch of sugar without using actual sugar. Honey adds sweetness and depth to marinades, sauces, and desserts. Jams and preserves can also add some flavor and body to sauces. Maple syrup is wonderful in vinaigrettes, especially in the fall and winter seasons.
Adding umami to a dish can come from one of these flavor enhancers. The secret to my beef gravy is soy sauce! It is just enough to add depth of flavor, but not so much it is overwhelming.
I also have a love affair with mustard. Good Dijon mustard can make a dish go from ok to holy cow! A good yellow mustard is essential to add flavor and color, but my go to is Dijon.
Honey
Maple Syrup
Assorted Jams - I love Bonne Maman brand. Cherry jam is a great way to add flavor to a sauce for your pork. Pepper jelly can add an unexpected zing.
Soy Sauce or Tamari
Worcestershire Sauce
Tahini
Yellow Mustard
Whole Grain Mustard
Canned Goods - These lifesavers offer variety, affordability, and long shelf life. Stock up on diced tomatoes, a variety of beans (kidney, black, chickpeas), canned tuna and chipotle peppers in adobo sauce.
Beans
Canned Tomatoes
Chipotle Peppers in Adobo Sauce
Grains & Pasta: Rice, pasta (various shapes) couscous, farro and lentils are perfect bases for countless dishes. Grains are so healthy and can also extend your meal budget too.
Farro
Couscous
Lentils
Rice (arborio for risotto, long grain, wild rice)
Provisional powerhouses include perishable items. Unless you are going to eat them quickly, you don’t have to keep a large surplus on hand but is helpful to have in the house. As far as proteins go, my rule of thumb is if there is a great price on an item then go ahead and stock up in your freezer. When it comes time to prepare for the next weeks meals you can shop your freezer and fridge first.
Fresh Produce
Onions
Garlic
Shallots
Celery
Carrots
Dairy & Eggs
Milk - I prefer whole milk or 2% for cooking
Heavy Cream
Parmesan cheese - a good wedge of Parmesan, not the pregrated kind, will last a good long time
Cheddar cheese - depending on how strong you like your cheese. I really love Cabot cheese
Eggs - I prefer large and locally sourced
Proteins
Chicken breasts
Whole Chicken
Ground beef
Cubed beef for stews
Pork Chops
Pork Tenderloin
I hope this list is helpful and you are ready to create some awesome dishes in your kitchen.
With grace, grit & gratitude,
xx, JeriLynne
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Do you have this list as a pdf or a printable something?