A Note from the Chef:
These are some items that are important to have for both convenience and to utilize in
you're kitchen. They are
suggested to have on hand when cooking. These will make your
everyday cooking less frustrating because you will
have many of the ingredients needed. If
you are cooking regularly buy a few items each week. If there is an item you prefer, buy it.
Plan this out don't buy them all at once. Don't be intimidated by the list buy things to the
equivalent that you are cooking not all at once
In your dry storage cabinets:
- Elbow Macaroni, Spaghetti, Penne pasta
- Bread Crumbs:
- Olive Oil:
- Olive Oil (Extra Virgin from the first cold press),
- Vegetable oil
- Canned Crushed, Kitchen ready, Whole, and Paste (Sm. cans preferred)
- Long grain, Brown, Basmati, Jasmine (Pick your favorite rice
- 2 cans of Chicken Stock is used mostly, vegetable & beef stock are available
- Apple Cider, Balsamic, Champagne, Rice Wine
- All purpose, Pasta flour (semolina)
- Thyme, Rosemary, Parsley, Sage, Basil, Whole black pepper (and mill),
- Kosher coarse salt, Paprika, Saffron, Granulated garlic,
- Oregano, Bay leaves, Nutmeg, Ginger, Allspice, Chinese 5 spice, cinnamon, your favorite seasoned sal
- Fresh Produce:
- Celery, Onions, Carrots, Potatoes
- Milk, up to 1 lb. of extra sharp cheddar, condensed milk, coconut milk
- Peas, corn, chicken breast, whole chicken, beef for stir-fry.
- Canned Cream Soups, Mushroom, Celery, Chicken. Packaged
- Dark Brown Sugar, White granulated sugar, 10X powdered sugar, your favorite Honey
- Worcestershire sauce, Soy Sauce, Sambal, Sirichi, Harissa sauce, Dijon mustard, Ketchup, Mayonnaise, peanut butter, Sweet Relish
- Capers, Anchovy paste, Miso, Pickled ginger, Wasabi, gravy mixes either jarred or canned,or powder (for emergencies.
With the acceptation of the milk, celery, carrots, onion, and frozen items, everything listed here will last for an extensive period of time, more than 6 months.