Looking into someone’s pantry is like looking through their text messages. It is slightly violating, but you also get a lot of information. I used to always be that person that would go grocery shopping and if I ran into someone I knew I’d feel like I needed to throw a sheet over my cart so they didn’t have a peak. Now I don’t really care and I am super happy to share and show some of the fun things I typically shop for and like.
There are a handful of items that I get almost every time I go to the food store. Or items that if I run out I immediately feel the need go out to replenish. There are just some things you can’t fathom not having on hand and here are some of mine!
First up is the tried and true salt! I used to totally take advantage of salt and then Samin Nosrat (she is amazing, go watch her make focaccia with Brad Leone) enlightened us all in her book “Salt, Fat, Acid, Heat” and took the time to properly explain salt. People often shudder when they see a chef add salt to a dish, because usually it is by the handful, but salt makes a huge impact on food. Salt balances flavor, but it also enhances other ingredients in a dish. Obviously salt to taste, but you really should be seasoning meats and dishes throughout because it helps to bring out their flavors. On top of all of that, Nosrat explains in her book and this New York Times article that there are so many types of salt and each salt has its own use. Chances are many of you reading this use everyday table salt, but please switch to kosher! Table salt, while not harmful, has added iodine and forms of dextrose to stabilize that iodine as well as “anticaking agents” as Nosrat writes. Kosher salt is the best for everyday cooking and is much more pure. I’ve completely converted, and while Diamond Crystal is probs more “king” there is nothing wrong with Morton’s which can sometimes be easier to find. Just note that there are differences between the two… and you should really just read Samin Nosrat’s book and article.
The next item I always have on hand is olive oil. Well, duh. It sits next to my kosher salt just beside my stove so that it is handy whenever I need a drizzle. This isn’t exactly new age, but olive oil is better for you than butter and while sometimes I just need the creaminess butter gives in a dish, I always use olive oil in my cooking. Make it extra and buy a fancy bottle like I did…it was like $10 and makes me feel special.
Salt, check. Fat, check. Ha, well Samin really is queen because my go-to acid is lemon juice! Whether it’s bottled like pictured or freshly squeezed into a dish, lemon juice just brightens food like no other. The acidity adds that tangy bite you sometimes crave and truly is just a beautiful ingredient, complimenting other flavors in a dish. Vinegar or wine are two other examples of an acid in cooking (we like wine for drinking, but it is also good to have a cheap bottle laying around for cooking!)
And finishing off the normal staples and adding some heat my go to is…sriracha! Don’t get me wrong, I love my red pepper flakes too, but there is something about sriracha that makes it seem spicier to me. I like that I can add it into my skillet dishes and mix it and it almost like…caramelizes (maybe not the right word) but it imbues itself into the food. I pretty much add this stuff to every dish, but again red pep flakes are also a staple!
Now that we’ve covered salt, fat, acid, and heat (this is the end of my Samin TED talk) lets dive into four other items that I always have on hand that maybe you don’t think to have at the ready everyday!
Lets be real, we all loved the dried basil and oregano and parsley but I absolutely love herbs de Provence. It is really just a blend of dried herbs, some you may have at home already, but they are all typical of the Provence region of France and it is fairly common in French cooking. Containing marjoram (similar to oregano), rosemary, thyme, oregano and savory (relating to the genus satureja of aromatic plants) the mixture is just one of my favorites. I love all the aromatic herbs used and I love how easy it is to give a few shakes and have it all. I don’t just use it in French type cooking, I would add this to almost everything (I may be weird) because I really think it is versatile as a seasoning.
Honey is another versatile ingredient I like to have handy. It adds that sweetness for balance and I like knowing that I have it at all times, not just for tea, but also for marinades! If you can manage a chicken marinade with olive oil, S&P, honey, and herbs de Provence, like, you are set! Honey is also one of the few ingredients that I splurge on for better quality. You can really taste the difference between fresh and store brands and supporting local is always my jam if I can. You can usually find a honey vendor at your local farmers market, but if not check out Jacobsen Salt for their honey’s fresh from the northwest! Also their salts are bomb so, yeah (watch the video on Bon Appetit’s YouTube where Brad makes salt).
This next item is the complete opposite from organic, local honey. The classic college dorm food staple is also a staple in my house and that is ramen. I really only keep this handy for three reasons: 1. It helps me make Ramen Noodle Salad. 2. It is part of my new favorite weeknight go to meal, Pork and Ramen Skillet. 3. It is a cheap meal if I feel lazy. Go ahead and buy the flavor you like, but I like using chicken for the salad. I’ve done the pork dish with chicken and beef flavored, but lets face it the packet is just an assault of sodium so the flavor doesn’t really matter. But in all seriousness, ramen can help add a crunch to salad uncooked or serve as a great base and carrier of a dish when cooked. It can add body without it feeling super heavy like pasta can sometimes do.
And last, but most certainly not least, I always ALWAYS have a bag of chocolate chips in my pantry. I go through them like crazy. But they are so handy to have, especially if you’re a baker. Cookies, brownies, ganache, its all there in that bag. This another item that I spend the extra few bucks on and buy the brand I like. I am a Nestlé type of gal, but if you find it and are making something where the chocolate chips are the star, I highly recommend Guittard brand. The quality is superb and you can definitely taste the difference (also get their cocoa rouge!) I have found Guittard at World Market, but not at the normal food store. In any event, if I’m hankering for something sweet but don’t have any baked goods lying around a little bowl of semi-sweet chips does the trick for me. I’m not eating a cake on a Tuesday night, but satisfying my sweet tooth in a simple way. Like I said, knowing that I have chips handy reassures me that I can quickly whip something up in a pinch (cookies are a great hostess gift).
That is all I could come up with! I’m looking through my kitchen and trying to pick out stuff that you possible don’t know about or aren’t aware of, but everything else just seems…blah. Like duh you should have AP flour, sugar, brown sugar, baking powder, baking soda, and vanilla at all times. Duh you should have the basic dried seasonings. Duh you should have soy sauce for instant umami flavor. But these are my staples, and while some them if not most of them you may already have, maybe something on this little list will enlighten you. Or you can just ignore me, that is totally valid too.
In any event thanks for showing up and if you did indeed make it to this paragraph you’re a real pal, thank you! Leave comments either here or on the Insta of what items are in your pantry that you love or want to share! Thanks for reading!
The Critiquing Carnivore 