As an adult I have never lived within
walking distance of shops of any kind - unless you count 4 km (2.5 mi)
walking distance.
For exercise it is; for a forgotten egg in the middle
dinner preparations, it is not.
Since the majority of my adult
years have been spent in places where there are vast quantities of
snow I have kept a pantry that could feed us for at least a week
(admittedly not always well but that's beside the point).
Because my summer cooking differs from my winter cooking, my pantry is also seasonal. Standard pantry items will be followed by summer and winter additions.
The Main Pantry
Olive oil for cooking, I use an inexpensive, low-acid extra virgin olive oil
Olive oil, the good stuff, a nice, flavorful extra virgin for use in salads
Garlic
Onions
Shallots
Sea salt - in a salt mill
Whole black pepper in a pepper mill
Dijon-style mustard
Whole grain brown mustard
Prepared mayonnaise
Ketchup
Soy sauce
Worcestershire sauce
Lemon juice
Dill pickles
Capers
Olives, both green and black
Chicken stock (broth), liquid, paste or granules I can't buy stock so I use granules. It took awhile but I
Beef stock (broth), liquid, paste or granules found some that are not too salty and have a good flavor
2 kinds of bite-size pasta, farfalle, rigatoni, fusilli, penne
Orzo
Arborio rice, for risotto
Basmati rice
Brown rice
Quinoa
White kidney beans, cannellini
Red kidney beans
Molasses top of page
Sherry
White and red wine
Balsamic vinegar
White Balsamic vinegar
White wine tarragon vinegar
Sherry vinegar
Sesame oil or Walnut oilThe Herbs: dried or frozen for winter; fresh for summer
Basil
Bay leaves (laurel),
Chives
Fennel seeds
Herbes de Provence
Marjoram
Parsley
Oregano
Rosemary
Sage
Summer savory
Tarragon
ThymeThe Spices
Chili powder
Cloves, ground
Cloves, whole
Cinnamon, ground
Garlic powder
Ginger, ground
Dry mustard
Whole mustard
Mustard seeds
Nutmeg - whole in/with a nutmeg grater or ground
Paprika, sweet
Dried onion flakes
Dried shallot flakes
Sesame seeds, toastedFor the Fridge - and used most weeks
Eggs
Parmesan cheese, most often in winter top of page
Gruyère cheese, most often in winter
Butter, I don't now and never have used margarine - personal preference
Creme fraiche or sour cream
Greek and/or plain yogurtWinter Pantry Additions
Green chilies
Tomato paste, a tube for small amounts, small cans for larger amounts
Canned plum tomatoes
Chopped tomatoes mine are from my garden and in the freezer
Tomato sauce (ditto)
Spaghetti
Bread crumbs
White flour
Whole wheat flour
Cornstarch (Maizena, corn flour)
White sugar
Brown sugar
Baking powder
Baking soda
Bouquet GarniSummer Pantry Additions
Honey
Pesto
Tapenade
Couscous
Orange marmalade
Lemon marmalade
Barbecued beans
Teriyaki marinade top of page
Barbecue sauce/marinade
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to reduce waste
and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2008 Thyme for Cooking, K. L. Zeller.
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