A good cook is like a sorceress who dispenses happiness.
Pantry Greatness
Take a look in my kitchen.
These are my most trusted ingredients, tools and simply favorites. They are so trusted, I have a stock of them in both of my kitchens.
I picked up my first bottle back in 2001 after a visit to California Wine Country. This is one of the best for flavor and consistency. Small batch, buttery goodness. Link to their website, click on image.
I've started buying in bulk from this mill in Minnesota. Their flour produces a very historic bread flavor, something you don't find in today's commercial loaves. Click on the image for a link to their page.
There is this wonderful pizzaria in Louisville which Paul Das took me to last time I had visited. They not only sell delicious pies but they peddle some amazing grains as well. I happened to pick up a bag of their smoked grits and made a memorable polenta when I was back at home. Paul Das gifted me with another bag at Christmastime. Pure smoky golden scrumptiousness! Link at photo.
And the deliciousness continues.
Maldon salt is a salty salt. Clean, fresh and quite crunchy. I use this salt both as a finishing salt on savory dishes and in my buttery cookies. Click on the image for more info.
A delightful mixer for soda water, tastes of the smell of jalapenos, fresh cut grass, and springtime. I sorta stopped drinking alcohol for a while and this has been a constant staple ever since. Click on the image for more information.
This is the bomb. Worth every penny. I had the privilege of seeing what a quart of this looks like. It was like touching one of the Queen's diamond parure. Click on the image for more.
Arborio Rice
I always have arborio rice on hand
and am ready to make risotto should
hungry friends pop by.
Parmeganio Reggiano
Don't buy cheese in a can.
Don't buy pre-shred.
Get a hunk of parmesan,
it keeps for weeks.
Find a brand of broth you trust
and keep some on hand. Even if
you make & freeze your own.
Click on the image to learn more.
Always use pure cane sugar,
C&H is a trusted brand and their
Baker's Sugar is milled especially
for baking. I use nothing else.
Click on the image to learn more
about Baker's Sugar.
The South has it beat for the best
biscuit flour. I recommend White Lily
flour. They have many varieties,
but I like the All Purpose.
You can order directly from the
company, click on the image.T
I love the way this flour bakes,
it is made from hard winter red wheat. It never disappoints, I have never made
a bad batch of bread!
They have a mail order catalog, too!
Click on the image to sign up.
Capers in brine
You can make a meal out of capers,
butter and pasta and your guests
will be impressed. Not to mention
the flavor they can add to most
savory dishes.
Plus, they keep forever!
I trust Bob's Red Mill to always produce
consistently fresh almond flour.
Bonus, they are just a stone's throw
away from my kitchen!
Click on the image to shop direct.
I was gifted a bottle of this from my
friend Molly. She said it would wash
away the smell of garlic on my hands.
She was right!
You can buy this online by clicking
on the image above.
Always have this salt on hand. It is
perfectly and lightly salty, works
great in a brine, a recipe or even for
pickling. The large size and economical
pricing make it a very useful staple.
This is my brown sugar of choice.
We use this to sweeten our tea, coffee,
all bakes. I like the extra flavor of
molasses that doesn't seem to be
present in the light brown variety.
There are two varieties of rye which
are milled at Bob's Red Mill. I prefer the
deeper flavor of the dark rye. It has no
significant effect on the color of your
rye loaf, if you are looking to darken a
rye, typically unsweetened cocoa
powder is used.
More deliciousness...
Arborio Rice
I always have arborio rice on hand
and am ready to make risotto should
hungry friends pop by.
Parmeganio Reggiano
Don't buy cheese in a can.
Don't buy pre-shred.
Get a hunk of parmesan,
it keeps for weeks.
Find a brand of broth you trust
and keep some on hand. Even if
you make & freeze your own.
Click on the image to learn more.
Always use pure cane sugar,
C&H is a trusted brand and their
Baker's Sugar is milled especially
for baking. I use nothing else.
Click on the image to learn more
about Baker's Sugar.
The South has it beat for the best
biscuit flour. I recommend White Lily
flour. They have many varieties,
but I like the All Purpose.
You can order directly from the
company, click on the image.T
I love the way this flour bakes,
it is made from hard winter red wheat. It never disappoints, I have never made
a bad batch of bread!
They have a mail order catalog, too!
Click on the image to sign up.
Capers in brine
You can make a meal out of capers,
butter and pasta and your guests
will be impressed. Not to mention
the flavor they can add to most
savory dishes.
Plus, they keep forever!
I trust Bob's Red Mill to always produce
consistently fresh almond flour.
Bonus, they are just a stone's throw
away from my kitchen!
Click on the image to shop direct.
I was gifted a bottle of this from my
friend Molly. She said it would wash
away the smell of garlic on my hands.
She was right!
You can buy this online by clicking
on the image above.
Always have this salt on hand. It is
perfectly and lightly salty, works
great in a brine, a recipe or even for
pickling. The large size and economical
pricing make it a very useful staple.
This is my brown sugar of choice.
We use this to sweeten our tea, coffee,
all bakes. I like the extra flavor of
molasses that doesn't seem to be
present in the light brown variety.
There are two varieties of rye which
are milled at Bob's Red Mill. I prefer the
deeper flavor of the dark rye. It has no
significant effect on the color of your
rye loaf, if you are looking to darken a
rye, typically unsweetened cocoa
powder is used.