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STOCKING YOUR KITCHEN

Essential Pantry:
All-Purpose Flour (King Arthur)
Baking Powder (no aluminum)
Baking Soda
Beans: red & black (canned)
Capers
Cornstarch
Extracts: vanilla, lemon, orange
French Fried Onions
Panko Crumbs
Honey
Molasses
Mushrooms, shitake (dried)
Nuts: almonds, peanuts, walnuts
Olives, black & green (canned/jar)
Pasta: penne, spaghetti/linguini, fettuccini
Pasta Sauces: marinara, eggplant
Peanut Butter, creamy
Rice, long grain and/or basmati
Sugar, confectioners
Sugar, dark brown
Sugar, regular white cane
Tomatoes, jar, sun-dried, in oil
Tomatoes, canned, crushed and diced
Tomato Paste
Sweet Corn, canned
Vegetable Shortening

Essential Fridge:
Alliums: Chives, Garlic, Onions, Shallots
Barbecue Sauce
Bacon, bits or pieces (real)
Butter (and/or margarine)
Capers (in brandy)
Cheeses: Cheddar & Pecorino-Romano
Eggs (large)
Fresh Proteins: Fish, Meat, and/or Poultry
Fresh Vegetables
Herbs: Parsley, Rosemary, Thyme
Milk
Ketchup
Lemon Juice
Maple Syrup
Mayonnaise
Mustard, Dijon style
Peppercorns, green (in brandy)
Salsa
Stocks: Chicken, Beef, Vegetable
Yeast, instant

Essential Freezer:
Burgers, angus, 1/3#
Chicken Breasts
Green Peas
Pearl Onions
Pesto Sauce (home-made)
Shrimp, jumbo, easy-peel
Squash, butternut (cubed)
Sugar Snap Peas
Sweet Corn

Essential "Mis":
Balsamic Vinegar
Kosher Salt (Diamond Crystal)
Liquid Smoke
Oils: EVO, Peanut, Vegetable
Pepper Mill (w/peppercorns)
Pepper Sauce (Tobasco)
Soy Sauce
Spray Oil (Pam)
Toasted Sesame Oil
Worcestershire Sauce

Spice Rack:
Allspice
Ancho Chili, ground
Basil, leaf
Bay Leaves
Caraway Seeds
Cardamom, ground
Celery Flakes, dried
Chervil
Chives, dried
Cinnamon, ground
Cloves, ground
Coriander, ground
Cumin, ground
Dill Weed
Garlic, granulated/powder
Ginger Powder
Juniper Berries
Lapsang Souchong Tea
Lemon Peel (or True Lemon)
Marjoram
Mustard, dry
Nutmeg, whole
Orange Peel (or True Orange)
Oregano
Paprika
Parsley
Pepper, Cayenne
Poppy Seeds
Rosemary, leaves
Saffron, threads
Sage
Sesame Seeds
Tarragon
Thyme
Wasabi, ground

Alcohol:
Wine, white and red
Brandy (unflavored)
Marsala
Sherry, dry
Vermouth, dry

© 2013 D. K. Dickey - All Rights Reserved

 

 

GENERAL TIPS
Get some useful tips covering topics like how to season, knives and knife skills, and cookware.

TIP OF THE WEEK
Current tip with links to past tips.

EQUIPPING YOUR KITCHEN
Get a list of essential equipment, cookware, and supplies. If it's "essential" you need it, if not, you can probably live without it or substitute something else.

WHERE TO SHOP
Get a list of local markets and specialty shops with tips on what to buy where and how to save $s.

HERBS & SPICES
My treatise on how to organize your spice rack.

POTS & PANS
My treatise on cookware and what you really need.

READING LIST
What I've been reading: what I've liked and why.

CLASS NOTES
Get class-specific notes covering each night's dishes in the order we cook them. This is updated regularly as we progress through the syllabus.