Hello friends. I seem to be getting many emails from you asking about what's in my pantry. Depending on your nationality, cooking skills and commitment, this could vary greatly. I thought it would be fun to devise a list of items that I always have at home, with the hope that it would at least help you whip up a meal in a moment's notice. I have also clarified what I always use in recipes.
This list is non-exhaustive, of course. I just list what I always have at hand. Hope this helps. XOXOXO
Dry:
Linguine
Ziti/Rigatoni
Macaroni
Par-boiled long grain rice
Basmati rice
Arborio rice
All purpose Flour
Seasoned bread crumbs
Panko breadcrumbs
Croutons
Fresh Herbs and Spices:
Bay leaves, If you can find these fresh, they are much better
Oregano, dry and fresh depending on recipe
Garlic, fresh and powder
Whole black peppercorns ( invest in a grinder, the pre-ground stuff just doesn't cut it)
Sea salt, course and fine
Cumin
Cinnamon
Basil, Fresh-always
Parsley, Italian flat leaf, fresh always
Corriander/Cilantro, fresh always
Nutmeg
Saffron threads
Pimenton dulce, Sweet paprika powder ( Spanish or Portuguese)
Crushed red pepper flakes
Fennel
Thyme, fresh
Rosemary, fresh
Tarragon, Fresh or dry
Sweetners:
Granulted/caster sugar
Light/ dark brown sugar
Agave syrup
Maple syrup
Baking:
Baking powder
Baking soda
Instant dry yeast
Cream of tartar
Geletin powder/ leaves
Pure vanilla extract
Almond extract
Nuts and seeds:
Walnuts
Almonds
Pistachios
Macadamia
Seasame seeds
Pine nuts
Marachino cherries
Canned:
Cannellini beans
Coconut milk
Red kidney beans
Romanesco Beans
Black beans
Chickpeas/ Garbanzo beans
Black eyed peas/ beans
Italian plum whole/ chopped tomatoes
Anchovies in olive oil
Tuna in brine/oil
Oils, fats, fresh and dairy:
Salted/ unsalted butter, ( In recipes I always use unsalted unless otherwise specified)
Whole milk
Mature cheddar
Mozzarella
Grana Padano
Parmigiano Reggiano
Chouriço, I add it to almost everything!
Full fat bio-live yoghurt, great for marinating lamb
Full fat double cream
Lard
Vegetable oil
Extra-virgin olive oil, preferably Portuguese
Sesame oil
Olives, Kalamata variety
Sauces and liquids:
Red wine vinegar
White wine vinegar
Balsamic vinegar
Sherry vinegar
Noilly Prat dry vermouth, non-substitutable
Portuguese dry white wine, Vinho Verde
Brandy
Pale Lager/beer
Vinho do Porto, Port wine
Red wine, Portuguese preferable :)
Worcestershire sauce
Fish sauce
Light/ dark soy sauce
Oyster sauce
Stock cubes, chicken, beef and fish
Condiments:
Kalamata olive paste
Pesto
French's American yellow mustard
Frank's Red hot sauce
Ketchup
Mayonnaise
Tomatoes:
Tomato paste, double concentrate, I like Cirio brand
Italian peeled plum tomatoes
Fruits,Vegetables, Eggs:
Eggs, Free-range deep golden yolks
Lemons, large unwaxed
Limes
Mushrooms
Onions
Potatoes
Frozen:
Peas
Spinach
Clams
Shrimp/ prawns
Chicken/ beef stock, homemade
