LAND OF PLENTY

May 5, 2009

KITCHEN STAPLES: LAND OF PLENTY

* buy highest quality you can

PANTRY:

Anchovy paste (the ultimate secret ingredient)

Artichoke hearts (marinated, in olive oil)

Beans
black (canned)
-garbanzo (canned or dried)
-pinto (canned or dried)

Breadcrumbs (I often make my own, but Panko breadcrumbs are great for breading–find on international aisle)

Canola oil

Corn (canned)

Chipotle peppers in adobo sauce (find on international aisle)

Chocolate (bars or chips)
-bittersweet
-semisweet
-milk

Cocoa (unsweetened)*

Coconut (shredded)

Cornstarch

Couscous

Cranberries (dried)

Flour
-all-purpose
-cake flour
-whole-wheat

Harissa (an African spice paste; fiery!)

Instant espresso powder (find on coffee aisle)

Jam or fruit preserves

Karo syrup (light)

Louisiana Hot Sauce

Liquid smoke

Maple syrup*

Nuts (all keep well in freezer)
-almonds
-pecans
-pistachios

Olives (black & green)*

Olive oil (I keep two; one for everyday use, one expensive kind for drizzling & making vinaigrettes)*

Pasta (something long & a small shape)

Peanut butter

Preserved lemons (a Middle Eastern staple)

Rice

Quinoa (a whole-grain, really nutty and tasty)

Stock*
-beef
-chicken

Sugars
-brown
-confectioner’s
-white (actually, I prefer organic/raw for baking)

Tabasco (garlic flavor is my favorite )

Tomatoes (canned)*

Tomato paste (I love Amore brand; it comes in a squeeze tube!)

Tuna (canned, chunk-light packed in water)

Vegetable shortening

Vinegars
-apple cider
-balsamic (good quality)
-red wine
-plain white

Worcestershire Sauce

REFRIGERATOR:

Barbecue sauce*

Bottled dressing
-garlic vinaigrette (try Annie’s organic, it is SO good)
-ginger soy
-honey mustard (Newman’s Own)
-ranch (Brianna’s)

Butter (unsalted for baking; you can also freeze)

Capers

Cheese (feta, cheddar, parmesan are my trinity)

Dijon mustard*

Eggs (the most versatile ingredient of all time?)

Horseradish (prepared)

Ketchup

Mayonnaise*

Pickles

Pine nuts

Rice-wine vinegar

Soy sauce (refrigerate after opening)

Sesame seeds (can go rancid if you don’t use them frequently)

Sambal Olek chili paste or Sriracha hot sauce

Tahini (sesame paste)

Toasted sesame oil (spoils easily; don’t keep in pantry)

Yogurt (plain and/or vanilla)

White wine (dry, for cooking)

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