Is there anything worse than being in the mood to create that perfect something to satiate a craving, only to realize you've run out of the one impossible-to-substitute ingredient? Or to come home after a long day at work, peer into your cupboards and think "there's never anything to eat around here?"
Although building up your pantry can seem like an onerous (and expensive!) task if you undertake it all at once, adding one or two items at a time can slowly help you get to the point where all you'll ever need on a whim are fresh produce and specialty items.
Here is a list of my actual pantry contents, with suggestions for specialty items to add over time... I try to buy in bulk stores so that I can control the amount I need. Keep in mind that many seasonings lose their potency within six months once the package is open so it's better to buy less at a time.
Dry goods:
- onions, shallots, garlic, potatoes
- variety of dry beans (chick peas, lentils, white beans) as well as canned.
- canned whole tomatoes plus tomato paste (freeze the paste in ice cube containers and then pop them into a plastic freezer bag - perfect for last minute sauces)
- variety of starches (rice, couscous, bulgur, polenta, etc.)
- canned fish
- coconut milk
- canned artichokes, hearts of palm
Baking:
- all-purpose flour, plus specialty (semolina, buckwheat, whole-wheat, bran, etc,)
- dried fruit & nuts
- baking flour, baking soda, dry yeast
- white sugar, brown sugar
- cocoa powder
Condiments:
- olive oil, vegetable oil, plus specialty (nut oils, asian-style oils)
- white & red wine vinegar plus specialty (balsamic, cider, champagne, rice)
- soy or tamari sauce, hot sauce, fish sauce
- dijon mustard
Seasonings:
- My basics include sea salt, black & white pepper, cayenne, oregano, thyme, bay leaves, cinnamon, basil, cumin, curry blend, cloves, vanilla extract - and in the warmer months, I grow a few fresh herbs, too.
- I frequently use tarragon, lavender, herbes de provence, paprika, dried chilies, chinese five spice, star anise, raz hanout, garam masala - add anything else you love or are curious about!
In the fridge:
- milk, eggs, unsalted butter
- citrus fruit (lime, lemon, grapefruit)
- carrots, leek
In the freezer:
- various stocks (chicken, beef, fish). Great for soups, sauces, risottos, braised dishes, etc.
- tomato paste
- bread crumbs (made from old leftovers), Parmesan cheese and more butter!
There are always a minimum of five or six varieties of dark chocolate hanging around, waiting to be sampled. And, of course, wine is de rigueur! For the cooking, obviously.
Although building up your pantry can seem like an onerous (and expensive!) task if you undertake it all at once, adding one or two items at a time can slowly help you get to the point where all you'll ever need on a whim are fresh produce and specialty items.
Here is a list of my actual pantry contents, with suggestions for specialty items to add over time... I try to buy in bulk stores so that I can control the amount I need. Keep in mind that many seasonings lose their potency within six months once the package is open so it's better to buy less at a time.
Dry goods:
- onions, shallots, garlic, potatoes
- variety of dry beans (chick peas, lentils, white beans) as well as canned.
- canned whole tomatoes plus tomato paste (freeze the paste in ice cube containers and then pop them into a plastic freezer bag - perfect for last minute sauces)
- variety of starches (rice, couscous, bulgur, polenta, etc.)
- canned fish
- coconut milk
- canned artichokes, hearts of palm
Baking:
- all-purpose flour, plus specialty (semolina, buckwheat, whole-wheat, bran, etc,)
- dried fruit & nuts
- baking flour, baking soda, dry yeast
- white sugar, brown sugar
- cocoa powder
Condiments:
- olive oil, vegetable oil, plus specialty (nut oils, asian-style oils)
- white & red wine vinegar plus specialty (balsamic, cider, champagne, rice)
- soy or tamari sauce, hot sauce, fish sauce
- dijon mustard
Seasonings:
- My basics include sea salt, black & white pepper, cayenne, oregano, thyme, bay leaves, cinnamon, basil, cumin, curry blend, cloves, vanilla extract - and in the warmer months, I grow a few fresh herbs, too.
- I frequently use tarragon, lavender, herbes de provence, paprika, dried chilies, chinese five spice, star anise, raz hanout, garam masala - add anything else you love or are curious about!
In the fridge:
- milk, eggs, unsalted butter
- citrus fruit (lime, lemon, grapefruit)
- carrots, leek
In the freezer:
- various stocks (chicken, beef, fish). Great for soups, sauces, risottos, braised dishes, etc.
- tomato paste
- bread crumbs (made from old leftovers), Parmesan cheese and more butter!
There are always a minimum of five or six varieties of dark chocolate hanging around, waiting to be sampled. And, of course, wine is de rigueur! For the cooking, obviously.
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