2009.01.28
The perfect pantry (Paula says)
This year, instead of using the plain black day planner I usually use, I decided to go with "Paula Deen's 2009 Calendar." The space for writing in appointments is smaller, but the planner makes up for it with some delicious Paula Deen recipes and tips.
I found one of the January tips pages particularly interesting. It's "The Well-Stocked Pantry," a list of items that everyone should have on hand most of the time to be prepared for cooking. We've talked about similar topics on this blog, but I thought Deen's list was particularly helpful and I had fun going through it and marking off what I have in my kitchen as we speak. If it was a quiz, I would have done fairly well. Out of 58 items, I currently have 45 on hand.
Check out the list and report back with your number. And if you know a young person who is just starting out with their first kitchen, send them this list! I will put an asterisk next to the items I had, in case you guys are interested.
Basic Pantry
Baking mix or pancake mix (I just happened to be out of Bisquick)
* Baking powder
* Baking soda
Brownie mix
Canned beef broth or consomme (out)
Canned chicken
* Canned chicken broth
Canned corn
* Canned fruits
* Canned soups
Canned tomatoes (do frozen count? I have those)
* Canned tuna
* Canned or dried beans
* Chocolate chips
* Cocoa
* Coffee (instant, ground or beans)
Condensed milk
* Cooked cereals (oatmeal, grits, cream of wheat, etc.)
* Cornstarch
* Crackers
Dry cereals
Evaporated milk
* Flour (all-purpose and self-rising)
* Jelly
* Ketchup
* Mayonnaise
* Mustard
* Nonstick cooking spray
Olives
* Pasta
* Peanut butter
* Pickles
Popcorn
* Red wine vinegar
* Rice and rice mixes
* Salad dressings
* Spaghetti sauce
* Sugar (granulated, confectioner's and brown)
* Syrup (cane or maple)
* Tea bags
* Vanilla extract
* Vegetable oil
* White vinegar
* Worcestershire sauce
Yeast
Basic herbs:
* Basil
* Bay leaves
* Cinnamon
* Garlic powder
* Nutmeg
* Onion powder or flakes
* Oregano
* Paprika
* Pepper
Sage
* Salt (iodized and sea salt) (I would add kosher salt to this list)
* Rosemary
* Thyme
I do not have canned chicken (never have) or sage.
Comment by Sharon — January 28, 2009 @ 11:35 am
Good list! Historically I have had a problem keeping salad dressings because we use them so infrequently and they are always expired when we go to use them again. Lately when we eat salads it is the pre-bagged variety that comes with dressing.
Comment by Michelle — January 28, 2009 @ 11:46 am
I was just google-ing a grocery list for the new "clean eating" trend, which was supposed to be my new years resolution...and it is very intresting the differences in the two lists. Compared to the other list, Paul Dean's is full of unhealthy packaged food. (Although I can say currently I have most of the items mentioned in my pantry.)
Comment by Brandi — January 28, 2009 @ 12:00 pm
Oh My Stars!!! I have EVERYTHING but Brownie Mix, and that's because I make my own brownies from scratch. AND, I'm NOT a cook!! WOW!! I'm very surprised not to see Olive Oil on the list, tho. Now, ask me if I can FIND it all... The reason I have sage is I grow my own. Nothing better!! Well, maybe home grown basil stands a good second. Oh, wait... I am out of Yeast, too. Oops.
Comment by Susan — January 28, 2009 @ 12:16 pm
Paula would be proud, I have every single item listed in my pantry! And thank God for the canned chicken, because that's what the cat had for breakfast as we're out of cat food!
Brandi, I am also considering the "clean eating" trend, and want to read Mark Bittman's new book on the subject. However, I have to do something about all the food in my pantry first!
Comment by Lori — January 28, 2009 @ 12:20 pm
I have everything but chocolate chips, yeast and olives. I don't make yeast breads, and I would eat the chocolate chips right out of the bag and Hubby would eat the olives at one sitting. I would add to this list chicken and beef boullion or powder.
Comment by Kathy — January 28, 2009 @ 12:56 pm
Thanks for sharing the recipe for Olive Cheese Bread in this morning's edition of the Roanoke Times. Everyone should have it. I've had this recipe for several months now, having acquired it from Pioneerwomancooks.com--really fun, interesting site with great recipes. I've gotten rave reviews and recipe requests every time I've served it at home or taken it to a gathering. We love garlic, so I add two large cloves of minced garlic to the cheese/olive mixture before slathering it on the bread. And, rather than putting it on two halves of a big loaf, I spread the mixture on slices of baguette before baking. It's easier to handle. My husband claims to hate olives, yet he loves the olive/cheese bread.
Comment by Rebecca Jackson — January 28, 2009 @ 2:46 pm
Wow - I have almost ALL of that.
Comment by Amy Hanek — January 28, 2009 @ 3:22 pm
I'm also not sure why olive oil was not on the list, Susan.
Rebecca, I'm with you on that olive bread. That was the best recipe of the five. I've already passed it on to several people!
Comment by lindseynair — January 28, 2009 @ 3:28 pm
I don't have much of that at all (then again, I'm vegan, so Paula and I have pretty different ideas about food.)
My ideal pantry contains good olive oil, good vinegars, various whole grains, maple syrup, dried fruits, pasta, soy sauce, canned beans, dried lentils, coconut milk, raisins/dried fruits, dry red and white wines, and tomatoes. Add spices (I pretty much agree with Paula's list, though I'd include cayenne and cumin) and fresh ingredients and that's really all you need for several different great meals.
Someone mentioned Bittman's list, which I thought was pretty good (if a little trendy):
http://www.nytimes.com/2009/01/07/dining/07mini.html?pagewanted=1&_r=1
Comment by Emma — January 28, 2009 @ 3:43 pm
After another review of the list, I have to retract my previous statement of having everything on there. I don't have spaghetti sauce because I've been making my own using Mario Batali's recipe for basic sauce. BUT I always have the big cans of crushed tomatoes in order to whip up the sauce quickly.
And I don't have canned broth specifically, but I have Better than Bouillon, which is just as easy as opening a can.
I'm also confused as to why olive oil is not on the list.
Comment by Lori — January 28, 2009 @ 4:22 pm
Well, I like the Bittman list very much but I think Paula's is better for the beginner or average cook. I also think folks who work and have kids will laugh out loud at some of the stuff on his list -- abandon canned beans? Always make your own broth? I agree that the real thing is much better and it's worth trying your best to keep it homemade and wholesome, but that's not going to be realistic for everyone.
I'm with him on the Parmesan - I've had the same chunk in the fridge for a couple of months, and anytime I want some I just grab the microplane grater and go to town.
Comment by lindseynair — January 28, 2009 @ 4:54 pm
Ha. I am proud. I have every item except Yeast. I just try to avoid yeast in recipes for some reason. Of course I have LOTS more also. I could feed a family of 5 for 4 weeks in the event of a nuclear attack!
Comment by D — January 28, 2009 @ 5:34 pm
These are the things I don't have. Brownie mix, canned chicken, condensed or evap milk, confectioners sugar, beef broth ( I did, but used it for pot roast Sunday) popcorn, spaghetti sauce or dry cereal. I have never been much of a cereal eater.
I'm surprised she doesn't have olive oil on the list too.
Comment by Debbie — January 28, 2009 @ 6:11 pm
I was surprised that butter wasn't on the list!
Comment by Michelle — January 29, 2009 @ 8:29 am
I saw Bittman's list when he first posted it, and I agree with you, Lindsey. I like it, but there was some stuff that I just can't do. I can't get rid of my canned beans or my bouillon. I use both way too much. I also disagree with him on tossing your spices once a year (EGAD the expense at replacing the stuff!) and aerosol oil. I have a pump oil sprayer and I hate it. I do agree with him on the frozen peas, though. I find that they taste better. I also use the tomato paste in a tube for the reasons he states (you rarely need more than a tablespoon or two).
Regarding the spices, if a recipe calls for a something that probably won't be used all that much, I head to Fresh Market and get the little baggies they have or go to the Roanoke Co-op, where they have spices in bulk and I can get the amount I need, rather than an entire jar. I can also easily replenish my stock for less money than purchasing spices/dried herbs at Kroger. I just re-use the original container.
Comment by Lori — January 29, 2009 @ 11:34 am
I ALWAYS end up throwing away tomato paste when I buy it. Next time I will just buy the tube, but do you know what my cheap butt did this last time? I mixed the leftovers with some water to make a tomato sauce and then froze it to throw in a soup or stew later this winter.
Comment by lindseynair — January 29, 2009 @ 12:26 pm
I may have 3/4 of this at the most. Then I'm not much of a cook. Most of mine require opening a box. I do make a good chili though but I used canned beans. Tried dried once and didn't care for how they turned out. Spices I never throw out unless they become a solid chunk in the bottom. I have had the same garlic powder for 6 years and have a container of salt that came from Harris Teeter. But I do understand why as the spices loose some flavor over time. Wonder if putting them in the freezer would preserve or hurt them?
Comment by Mike D — January 29, 2009 @ 1:56 pm
The last time I opened a can of tomato paste, I put what I didn't use in a small freezer bag (can and all) and put it in the freezer. Worked fine the next time I needed it. I do want to get the tube but never can find it when I am looking for it.
Oh, yeah, I also do not have condensed milk, I only buy it when I need it. I too do not like the aerosol sprayer, I bought one from Pampered Chef and the more I used it the more it clogged. Give me my Pam.
I think you can probably use items from both lists and have the ultimate supply of what is good to have on hand.
Lastly, I was really surprised that no mention of BUTTER or olive oil was on her list. OR SOUR CREAM, OR MAYO, OR GRITS!!! Every southern pantry should have GRITS!!!!!!!!
Comment by Kathy — January 29, 2009 @ 3:29 pm
This is from food writer Michael Ruhlman's blog about the Bittman list. Check out his comment of tomato paste, also apparently there's a bakery called On The Rise in Cleveland OH too.
The Freezer PantryJanuary 08, 2009
I enjoyed Mark Bittman's column yesterday on what we might call the new pantry, a reflection on how our staple items might be changing or should be, all of it a reflection of our increasing interest in cooking great food sensibly and efficiently (photo for The Times by Francesco Tonelli). He notes things such as bouillon cubes are out (or should be), and a simple stock of a carrot celery and onion boiled in 2 cups of water should replace it—so true. Better than canned chicken stock, too. Making your own vinaigrettes rather than buying bottled dressings, which he calls a ripoff (a decent olive oil, salt and a squeeze of lemon juice over crisp greens is far superior, in my opinion). Having parmigiano reggiano on hand (I ALWAYS have this—grated or shaved on pasta, on salads, seasoning for soups, finishing a gratin, no end to its uses), fish sauce, sherry vinegar (buy the good stuff it's worth it). One item I didn't agree with, or not whole heartedly at least. Canned tomato paste should be out, tubes of it in. He argues we seldom need a whole can. True. But whole cans are better quality and less expensive. What I've been doing for years is opening both ends of a can, pushing it out whole, slicing off what I need, wrapping the rest and freezing it. It keeps for months frozen and it's easy to slice off as much as you need. I always put some in stock, where I use it most. Nothing wrong with the tube, but it got me thinking what are the things I always want to have in my freezer?
—Tomato Paste, for sauces and stocks.
—Chicken stock, frozen in quart zip top bags, no end of uses (you always have a good meal at hand when you have some stock in the freezer).
—Slabs of bacon for lardons, for noon time frisee and poached egg salads, stews and soups and pastas (bacon, like most fat rich foods, freezes very well).
—Chipotles in adobo sauce, for the great smokey heat in anything tomato based.
—Thai curry pastes for last minute curries and dramatic seasoning.
—Dried red chilli peppers (I do at least one stir-fry a week and like them hotter than everyone else, so I fry them black in plenty of oil for and use both the oil and the chillis throughout the week).
—Ginger can be frozen and grated when you need it, so you always have it on hand.
—Phyllo dough and puff pastry to turn leftovers into elegant meals, tarts and pot pies.
—Baguettes from On the Rise Bakery (find a good bakery near you—don't rely on grocery store baguettes); good fresh baguettes freeze great.
Comment by Debbie — January 29, 2009 @ 6:38 pm
Here's the trick for leftover tomato paste. Drop tablespoonfuls onto squares of wax paper and wrap up individually. Toss into a ziplock and throw in the freezer. Then you have some to add to sauces and gravies when you need it. I probably got this idea from Cooks Illustrated or some such place. Been using it for years!
Comment by Amy — January 29, 2009 @ 8:07 pm
Ooh, that's a great tip for chipotle peppers, Debbie. I love them, but I often choose not to use them because I don't want the rest of the can to spoil...freezing should do the trick!
Comment by Emma — January 30, 2009 @ 11:16 am
Fabulous, Amy! Good idea!!
Comment by Kathy — January 30, 2009 @ 12:29 pm