Have you ever wondered what defines a well stocked kitchen and pantry Well, for people like myself who love to cook, great ingredients, recipes, utensils and equipment are a must…but how do we decide what we really need to always have on hand? This section is dedicated to the “must haves” for a functional kitchen.
SOME INGREDIENTS TO ALWAYS HAVE ON HAND
Extra Virgin olive oil
Canola Oil
Vinegar (white wine, red wine, cider)
Wine (white and red)
Rice (long, short, brown or wild whatever you find you cook with the most)
Pasta (thin spaghetti, penne, elbows)**whole wheat or regular semolina
Bread crumbs or panko bread crumbs
Tomatoes (crushed, diced, paste)
Broth (vegetable, chicken or beef…buy organic aseptic boxes on the shelf or make your own)
Beans (cannelini, garbanzo, kidney)
Worcestershire sauce
Mustard (dry, Colemans is best)
Dijon Mustard (honey or grainy)
Ketchup
Mayo (good quality or make your own)
Olives (black kalamata)
Tuna (imported packed in olive oil)
Anchovies (imported packed in olive oil)
Soy Sauce
Honey or other invert sugar like corn syrup (light or dark) or molasses
Dry Spices (cinnamon, ginger, cloves, nutmeg, oregano, rosemary, basil, thyme, cumin, chilli powder, Spanish paprika, onion powder, garlic salt, whole black peppercorns, ground black pepper, white pepper, bay leaves, parsley, cayenne pepper, sea salt) **Store away from heat or direct light
All purpose unbleached flour
Corn starch
Baking powder
Baking Soda
Sugar (granulated, brown, powdered)
Vanilla Extract (buy or make your own)
Unsweetened Cocoa Powder
Semi sweet chocolate chips
Parmesan, pecorino or romano cheese (or blends)
Fresh garlic cloves
Fresh yellow onions (medium size)
Shallots
Mushrooms (white button or brown cremini)
Frozen vegetables (corn, peas, green beans)
Frozen fruit (blueberries, strawberries, pineapple, bananas when too brown to eat)
Fresh eggs
Milk (fresh, evaporated or dry)
Dry Buttermilk
Dry yeast packets
Dried Fruit (apricots, cherries, raisins)
Nuts (walnuts, pecans, almonds, hazelnuts) **keep in freezer
Nutella (or make your own)
Peanut butter (or make your own)
COOKWARE
8″, 10″ and 12″ non stick frying pan
10″ or 12″ stainless steel fry pan
3 quart stainless steel saute pan with lid
3 quart stainless steel covered casserole pot
Stainless steel roasting pan/lasagna pan
Stainless steel colander (great for steaming too)
Nonstick sauce pan with lid
Stoneware or Corning Ware baking dishes (great to bake and serve in)
Large baking stone ( great for homemade pizzas and breads)
A good quality knife block set (with chef knife, utility knife, paring knife, sharpening tool, serrated knife for bread, kitchen shears)
Garlic press
Potato ricer or potato masher
Locking tongs
Offset serving spatulas with rectangular base to flip food
Microplane/zester
Large wooden spoons
A good and sharp vegetable peeler
1, 2 and 3 oz cookie scoop (also called dishers)
Small and large size mesh strainers
Lemon juicer
Assorted sizes of stainless steel mixing bowls
Assorted sizes of plastic containers with lids for storage **NOT ROUND
Large wooden cutting board (fruits and vegetables)**NOT ROUND
Large plastic cutting board (for meat and chicken)**NOT ROUND
Immersion blender
Tabletop Kitchenaid mixer
Food Processor (min 8 cup capacity)
Digital food scale (min 6 pound capacity, in lbs, oz and Kg and grams)
Large measuring cups (2 and 4 cup capacity in heavy plastic or shatterproof glass)
Individual measuring cups and spoons