Cooking Chemist

I’ve been perusing some other cooking blogs the past of couple of days and I am thoroughly impressed.  I posted a few links to some of my favorites.  The photos of some of the food are really beautiful – I’m feeling a little out of my league but I’m sure with some time and practice I’ll gain more confidence.

I’m going to prepare some oven fried chicken for dinner tonight so my next post will include a photo (hopefully!), recipe and comments on how it went.  In the meantime, I just wanted to review some of my must have pantry staples that I always keep in the kitchen.  Most of these will seem pretty obvious but I thought I’d share with those of you that are new to cooking and want to get started.

1. Extra Virgin Olive Oil – pretty obvious I know.  I buy large bottles of it at Costco and then put it in smaller containers throughout my kitchen.  I have a bottle I use to drizzle on salads, pasta, bread, etc.  Olive oil is so versatile – it’s great for cooking but also to make a vinaigrette (I try to make my own dressings which will be another upcoming post), drizzle on pasta, dipping bread, moisturizing your dry fingers and cuticles, massaging a little into your dry scalp or I even like to coat my measuring spoons and cups with  it before I measure out something sticky (i.e. – honey) so the ingredient slides right out and makes cleanup much easier!
2. Honey – speaking of honey….I love it!  It’s a great natural sweetener that I use in many, many recipes.  I’ve been experimenting with some different types of honey (i.e. – wildflower, clover, alfalfa, buckwheat and sage to name a few) and I’m really enjoying the different flavor profiles that these honeys provide.
3. Dijon mustard – another ingredient I buy in bulk.  Great for dressings and sauces but also just rub some on a pork tenderloin or salmon with some salt, pepper and herbs and you have yourself a great meal.
4. Soy sauce (low sodium) – I am partial to Asian inspired flavors and use soy sauce frequently for marinades and sauces.
5. Kosher salt and Whole Peppercorns – no explanation needed.  I will say that I always grind my own salt and pepper – I think it makes food more flavorful.
6. White wine vinegar – as I previously mentioned I always try and make my own dressings and a good white wine vinegar is a must have.  I also enjoy experimenting with different types of vinegars – champagne and pomegranate are currently my two favorites.
7. Jasmine rice – a great side dish that goes well with most dishes and can be eaten on its own or add your favorite ingredients to really elevate this pantry staple.  I’ve been replacing some of the water with coconut milk to get a creamy and delicious side dish.
8. Low sodium chicken stock - a must have for making pan sauces and of course soup.  However, I cook rice and orzo in chicken stock instead of water to really elevate the flavor.  I know there are some cooking purists that only make their own stock but I think the box options are pretty good for most dishes.  I do generally make my own stock for soups though – it’s very easy but takes some time.  I will share my recipe in an upcoming post.
9. White wine – a must have for deglazing pans, making sauces and of course for risotto.  Just use one that is good enough to drink.  Besides, the chef should have a little sip while cooking!
10. Garlic – I sometimes feel like I use garlic in everything I make because I buy it all the time.  A head of garlic lasts a pretty long time and it so useful for almost any dish.  I know they make the kind in the jar but it doesn’t take too much time to peel and mince a clove or two of garlic and the results are so worth it!

Hope this list was helpful – wish me luck on preparing a new recipe tonight!

Tags: garlic, honey, olive oil, vinaigrette