What Foods to Stock in your Pantry

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All Purpose Flour

This is a must for every kitchen. Not only is it the essential ingredient for baking, but it is also useful for thickening sauces.

Self Rising Flour

Similar to All Purpose Flour, but also contains levening and salt. Can be used as a substitute for All Purpose Flour, but the levening (baking soda and/or powder) and salt should be omitted from the recipe. Can also be used as a thickening agent.

Cornstarch

Simmilar to flour, cornstarch is used to thicken sauces. However, since it produces a more translucent product than flour, it is also used to thicken pie fillings and puddings. Cornstarch has 2X the thickening power of flour.

Cornmeal

Very popular in the cooking of many cuisines (polenta, hush puppies, corn bread or muffins), it is also useful as a coating (to make fresh pizza dough slide off the peel and onto the stone).

Baking Soda and Baking Powder

Both are levening agents which give foods (breads and cakes) their light airy texture. Baking soda is a chemical levener (sodium bicarbonate) which reacts in the presence of both moisture (the liquid components of a recipe) and heat (in the oven). Baking powder is a combination of baking soda, cream of tarter (helps to stabilize egg whites when beaten) and talc.

Yeast (active dry)

Another levening agent which is also used for breads (and also in the home brewing of beer). Yeast levens through the process of fermentation. The microbes consume sugars generating carbon dioxide (which create small gas pockets causing doughs to rise) and alcohol (which burns off during cooking).

Unsweetened Cocoa Powder

Flavoring used for cakes, cookies and brownies. Comes as either natural or Dutch processed. The natural is acidic and reacts with baking soda in recipes. Dutch processed cocoa powder should be used in recipes calling for baking powder. The dutch cocoa is mild in flavor, the natural more intense.

Unsweetened & Semisweet Chocolate

Whether purchased in blocks, bars, chunks, or chips, chocolate is an indispensible flavoring for all types of baking, especially cakes and cookies.

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Tomatoes (whole or diced)

An essential ingredient for most Italian sauces. Depending on your personal preference, either whole plum (very versatile which can be cut to size for sauces or salsas) or diced (available as is or pre-seasoned - for sauces or chilis). 4 x 28oz cans.

Tomato Sauce and Paste

Since time is always a consideration in cooking (especially once you have kids), it isn't always possible to make your own sauces. Canned tomato sauce, and the thicker tomato paste are handy 'short cuts' for all occassions. Not only useful for Italian dishes, but both are also useful for flavoring (or thickening) soups, stews, chilis, and purees.

Beef Broth

Needed for meat (beef or pork) based soups and stews. Also used to deglaze roasting pans for gravies. No salt or low salt preferred, since can always add more if needed. 2 x 16oz cans.

Chicken Broth

Needed for poultry (chicken or turkey) based soups and stews. Also used to deglaze roasting pans for gravies. No salt or low salt preferred, since can always add more if needed. 2 x 16oz cans.

White Beans

These can be either Navy (smallest), Great Northern, or Cannelini (largest). All can be used interchangably as an addition to soups or stews (chilis). 2 x 16oz cans.

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Herbs

Whenever possible, it is preferred that fresh herbs be used, rather than dried.

Fresh herbs should be minced as close to serving time as possible, being added at the end of the cooking time, to preserve their flavor.

Fresh herbs should be stored by first wrapping them loosely with a paper towel, then placed inside a plastic bag to prevent wilting. They should be kept in a refrigerator at ~40F.

If dried herbs must be used (they are much more convenient to purchase and can be stored for up to 3 months), a basic rule of thumb is to use approximately 1/3 the amount of fresh herbs required. Or, if using fresh, 3X the amount of dried herbs required.

For maximum flavor, dried herbs should be sealed tightly and stored away from heat. Dried herbs are added early in the cooking process and should be crushed or ground to enhanec their flavor.

Since everyone has different tastes and cooking styles, I would recommend initially buying herbs as needed, and in the smallest quantity available. Otherwise you'll end up with a lot of herbs with very little flavor. In time you'll have a better idea of what you should keep on hand.

The most commonly used herbs are:

Italian (flat leaf) parsley
Oregano
Basil
Rosemary
Tarragon
Thyme

Spices

Spices are the barks or seeds of plants which have an intense flavor. Spices should be purchased whole (not ground) and will retain their potency for up to 6 months if stored in a sealed container, in a cool, dry spot, away from direct sunlight and heat.

A notable exception to the 6 month shelf life is whole peppercorns, which will retain their flavor indefinitely, being released only when crushed or ground.

Spices should be ground as close as possible to when they will be used.

Useful spices to have on hand are:

Whole black peppercorns
Cayenne pepper
Cinnamon
Cloves
Coriander
Cumin (ground)
Curry Powder (a spice blend)
Ground Ginger
Kosher salt ( or sea salt)
Dry Mustard
Nutmeg
Red pepper flakes

A useful glossary of Herbs & Spices can be found at Great Chicago Italian Recipes along with some useful recommendations.

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Milk

Milk is an absolute essential for any kitchen pantry, not only for its many uses in cooking but also as a beverage (an excellent source of calcium). Milk comes in several varieties: whole (contains at least 3% fat), low fat (contains 1/2% to 3% fat) and skim (less than 1/2% fat). All can be used interchangeably although whole milk will provide more flavor than skim. 1 quart.

Eggs

Eggs are another of the most important staple ingredients for your pantry. Their numerous uses include baking (desserts), sauces, soups, appetizers, meringues, and breakfasts. The diversity of eggs comes from their 2-part construction, the white and yolk. Eggs come in many sizes, but most recipes will call for Grade A Large. 1 dozen.

Since eggs have the potential to generate foodborne illnesses, some safe handling rules must be observed for safety:

1. All egg shells must be free of cracks, leaks, or obvious holes.

2. Eggs must be cooked to a minimum of 165F (74C) to kill the salmonella bacteria (fried or poached eggs should NOT have runny yolks).

3. Foods containing eggs must be handled, stored and cooked within safe temperatures at all times

Heavy Cream

Heavy cream (also known as whipping cream) contains 30 - 40% fat and is widely used in baking, sauces, and soups. 1 pint.

Light cream and Half-and-Half have lower fat contents and do not provide the same richness of flavor.

Cheese (optional)





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Cheeses come in many varieties from the fresh (cottage, ricotta), soft (Brie), semi-soft (Muenster, Taleggio), hard (Cheddar, Gruyere), grating (Parmesan, Romano), and blue veined (Gorgonzola, Maytag Blue), and naturally have a wide variety of uses. Although most cheeses should be bought as needed, being Italian, I recommend keeping a chunk of Reggiano Parmesan on hand. For best flavor only grate immediately prior to use. Adds an intense, nutty flavor to pasta sauces, salads, and soups.

Buttermilk (optional)

Buttermilk is somewhat of a misnomer since it contains a very small amount of fat. It was originally the by-product of churned butter production. Once the fat is removed from the whole milk (to make butter) the remaining 'skim' milk was sold as buttermilk. Mostly used for baking.

With all the conflicting nutrition information out there, it's easy to see why so many people get confused and can't answer these basic questions:

What is a Healthy Diet?

What exactly should I eat?

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This is an argument my wife & I have all the time. If anything in our refridgerator is 1 day past the expiration date, she's tossing it into the garbage. I on the other hand, am of the opinion that it's still good, just might not be at its peak flavor (after all most do say 'best by' not 'throw out by'.

Well it turns out that, thanks to the folks at Real Simple, I'm right.

According to the FDA, Dairy products typically bear a use-by date, which is the last date of the product's peak quality. This date, and what constitutes 'peak quality' is determined by the manufacturer. Bear in mind that there are no set guidelines, so the use-by dates will vary not only from product to product, but also from company to company.

So if you see an expired date on a package, don't be so quick to throw it away.

Most companies typically say that foods are fine to eat a few days after the use-by date, when properly stored. If the product has been mishandled (for example, left to stand at room temperature), they should be checked and possibly discarded immediately. Products that have developed odors or that look past their prime should always be tossed.

Remember to use good judgment: This is definitely an area where it's better to be safe than sorry.

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Granulated Sugar

Granulated, White, coarse, or lump. However you refer to it table sugar is a commodity ingredient essential for sweetening desserts, cereals, beverages and sauces. 5 lb bag

Confectioners Sugar

Also known as powdered or 10X sugar, this is granulated sugar that has been crushed to a fine particle size (with starch added to prevent lumping). In addition to being used for dusting cakes and cookies, it is also used in making frostings. 1 box

Brown Sugar

Comes in both Lite and Dark varieties. It is a less refined version of granulated sugar with some molasses added. The darker the sugar the stronger the molasses flavor. Used in baking and also as a topping for certain vegetable dishes. 1 box

Syrups

Aside from their obvious uses at breakfast, syrups are used in baking, and can also be used as substitute sweeteners if a particular flavor is desired. Although maple is the most popular flavor, corn syrup, molasses, and grenandine are also available.

Honey

Made from flower nectar by bees, honey comes in many varieties whose flavor is determined by the flowers used to produce it. Sweeter than sugar it adds a characteristic flavor to many baking recipes. Due to its long shelf life, a little honey can last a very long time.

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Crisco

Most commonly used in baking, shortening is available in both unflavored and butter flavored varieties. Shortening can also be used for shallow (pan), and deep-fat frying.

Unsalted Butter or Margarine

Both give flavor to baked and fried foods (though they are not suitable for deep frying). The best quality butter is 'grade AA', having the best flavor. 'Grade A' butter is also excellent. Margarine, made from vegetable oil, has no cholesterol.

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Pasta

Dried pastas are an invaluable commodity for creating spur of the moment meals, delicious entrees, or salads. Their extensive range of shapes, sizes, and flavors make it the perfect base for many Italian, Asian, and Middle Eastern dishes.

It is this exensive variety and versatility of pastas that makes their selection for your pantry a personal choice. In our house we always have at least 2 boxes each of,

Thin spaghetti
Ziti
Rotini
Acini de Pepe, and
Lasagne






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Rice

Fundamental to many Eastern cuisines, rice also finds many uses in Mediterrean and Western dishes. Again, depending upon your cooking preferences, stock up on the rice that best suits your needs:

Long Grain White - Side dishes, soups, and salads
Brown - Side dishes
Arborio - Risotto
Glutinous - Sushi
Wild Rice (technically a grass) - Side dishes and stuffings

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Aside from all of the health benefits associated with eating fruits and vegetables, the following should be kept on hand throughout the year.

Fruits

Citrus fruits are used for their characteristic flavors in baking and also for balancing the flavors of poultry, veal and fish dishes. Buy the whole fruit, not just the juice, because often the zest is required, not the juice. Also the zest can be candied for later use in compotes, stuffings or desserts.

Lemons (2)
Orange (1)

Vegetables

Onions - Found in most cuisines, onions are used as flavorings and as an aromatic or ingredient in soups, stews, sauces and braises. Can also be eaten raw, grilled, sauteed, in salads, side dishes, and casseroles. (4) medium.

Garlic - Garlic is used in so many recipes, it is almost taken for granted. Garlic being sauteed in olive oil is one of the first aromas you encounter in many Italian restaurants. It can also be roasted, chopped, slivered, and minced, and used to flavor breads, sauces, soups, meats, and poultry. (1) bulb

Potatoes - Potato dishes can be found in virtually every part of the modern menu, from famaliar favorites (baked or mashed) to being components in casseroles, soups, salads, and pancakes (Rosti or Latkes). 2 - 3 lbs

Carrots & Celery - Aside from being eaten plain for snacks or as a crudite, carrots and celery are used to add flavor to soups, stews, stocks, and broths.

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Although some condiments are used as ingredients, their more common use is to add sharp, sweet, or hot flavors to a finished dish, according to each person's preference.

The overall selection of condiments will vary greatly from cuisine to cuisine so I'll simply list those I consider to be the most basic.

Ketchup

As the father of twins, I can tell you that Ketchup is virtually a food group unto itself. Find a brand your family likes and stock up.

Mustard

Mustards come in variety of textures (stone ground to smooth) and tastes (plain, dijon, honey, horseradish, spicy, etc) to suit most every palate. Depending on the type used, mustards can add a range of flavors to sauces and dressings. I keep a bottle each of spicy, horseradish and dijon on hand.

Mayonaise

In addition to being a great sandwhich topper, mayonaise is a key ingrediant in many dips and prepared salads (chicken, tuna, egg, potato, macaroni, etc). Many good tasting healthy, low fat, low cholesterol varieties are available.

Apricot Jam

Extremely versatile ingredient for bakers, used alone as a glaze or sauces and toppings. Pops up in some unexpected places.

Hot Sauce - Optional

My personal favorite - which I use to turn up the heat on everything from appetizers to chili, and soups. Check out this HOT lens of mine for inspiration.

Relish - Optional

Relishes also come in a wide variety of flavors, the basic hamburger and hot dog style is probably the most common, and what you'll want to get if you're looking for a reference flavor.

Anchovies - Optional

Anchovies are an excellent flavor enhancer for soups, stews and sauces. Also used in salads and as a pizza topping.

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Nuts

Nuts have many uses, and are found in a variety of cuisines, adding a particular flavor and texture to appetizers, entrees, salads, side dishes, and desserts. Nuts can be purchased in many forms including in the shell, shelled, roasted, blanched, slivered, chopped, and also as butters.Since they are relatively expensive, I prefer to purchase them as needed, although if stored properly they will maintain their flavor. Some common nuts are:

Almonds
Cashews
Hazelnuts (filberts)
Peanuts
Pecans
Pine Nuts
Pistachio
Walnuts






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Beans

Although white beans have already been listed in Canned Goods, beans can be purchased as either dried or canned. While canned beans are better for immediate use, dried beans, and the time it takes to reconstitute them helps to develp a fuller flavor, especially in soups or stews. Purchase the form that best accomodates your recipes.

Listed below are some of the more common varieties of beans, and the cuisines (and some popular dishes) they can be found in.

Black - Mexican
Black-eyed peas - Caribbean, & Southern
Cannelini - Italian (soups)
Chick Pea (Cece) - Middle Eastern, Mediterranean
Kidney - Mexican (chili)
Lentils - soups, stews, purees
Pigeon Peas - African, Indian, Caribbean
Pinto - Latin American (refried beans), Italian (pasta e fagioli)
Soy - Asian

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Extra Virgin Olive Oil

Extra VIrgin Olive Oil is made from only the first pressing of the olives. The Extra Virgin grade has the lowest acidity of all olive oils and is therefore the most flavorful. Cold pressed olive oils are also superior in flavor to refined oils. Should be used for drizzling on salads and adding flavor to soups and suaces immediately before serving. Not recommended for deep frying or baking due to its low smoking point an dfull flavor.

Olive Oil

Labeled as either Pure or simply Olive Oil, it is typically a combination of cold pressed and refined olive oils. It has a more neutral flavor and is suitable for cooking

Canola Oil

Canola oil is widely regarded as the "healthiest" of the most commonly used cooking oils. This is due to its very low saturated fat and high monounsaturated fat content. In addition, it also contains ~10% of the beneficial Omega-3 Fatty acid. Its neutral flavor makes it ideal for cooking, frying, baking, and in any recipe calling for vegetable oil.

Sesame Oil (Optional)

Produced from toasted sesame seeds, it provides a pronounced sesame flavor to many Asian dishes. Not recommended for cooking due to its low smoke point. Like Extra Virgin Olive Oil, it is used primarily as a flavoring added immediately prior to serving.

Red or White Wine Vinegar

Vinegar is an acidic liquid that gets its 'sharpness' from its acetic acid content. Red and White wine vinegars tend to have lower acidity contents and a more mellow flavor. More expensive wine vinegars may actually be made from specific varities of wine, and contain their charasteric flavors.

White Vinegar

The most common type of vinegar, it has a sharper flavor than the wine vinegars. Suitable for dressings (vinaigrettes), BBQ Sauces, and marinades.

Balsamic Vinegar

Balsamic vinegar is an aromatic, aged vinegar traditionally produced in Modena Italy. Made from the concentrated juice of white grapes, its rich sweet flavor covers its high acidity level, giving it a mellow flavor. Typically aged from 3 - 12 years. Highly versatile, a small amount adds a distinctive flavor to any dish. Also used to dip, or drizzle on salads.

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All chefs use a variety of flavorings and extracts for both cooking and baking. These are typically purchased in small quantities since they are not only used in small quantities but the freshness and flavor tends to degrade over time.

Vanilla Extract

Vanilla is not only an essential ingredient for baking, and also finds its way into a range of dishes such as custards and ice cream.

Optional Extracts

Almond, Mint, and Lemon extracts are used to a lesser extent in baking, but if one of your favorite recipes calls for it, be sure to have it on hand.

Soy Sauce - Optional

A must for Asian cooking. Adds a slightly salty and 'earthy' flavor. Comes in two basic types:

Light (Fresh) - Main soy sauce used for seasoning, saltier but also flavorful. Used for dipping

Dark (old) - Used mainly in cooking since flavor develops with heating. Has a slightly sweeter, less salty flavor.






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Cooking Alcohols

Many recipes (sauces, reductions, desserts) call for liquors. Always purchase a quality liquor, since a good rule of thumb is that if you wouldn't drink it, don't cook with it. Commonly used alcohols are:

Sherry
Brandy
Orange-Flavored Liquor (Grand Marnier)
Almond Flavored Liquor (Amaretto)
Bourbon
Vodka

As I mentioned in the introduction, I get many of my recipes from cookbooks, some of which also provide additinal tips and information on ingredients and techniques. The three books listed below were the main sources, and inspiration, for this lens (and I highly recommend them all).

New Cook Book by Better Homes and Gradens, Books
1989 by Meredith Corporation, ISBN: 0-696-00012-1

The New Professional Chef - The Culinary Institute of America
1996 John Wiley & Sons, ISBM: 0-471-28679-6 (hard cover)

The Cook's Bible, The Best of American Home Cooking - Christopher Kimball
1996 Little, Brown & Company, ISBN: 0-316-49371-6