My approach to cooking has always been to paint with flavor. The more flavors you have in your pantry – the more hues in which you have to paint, ergo the variety and complexity of the recipes you are able to create. Since spices, herbs, and other pantry items add up quickly, I gave you my recommendations for a good basic starter pantry last week, and recommended you start there. Now you can start building into a well stocked pantry over time as budget and whim permit.
View these items as an investment in your culinary prowess, and keep in mind most will have a very long shelf life. I consider this list to be discretionary because stocking a pantry has to do with personal taste, and many of these items are not likely to be used as often as those on your starter list. My advice would be to ask yourself what cuisines do I enjoy the most? Then start filling in your pantry with the ingredients associated. Below are the items I have in my pantry.
My well stocked pantry includes (add these over time):
Red pepper flakes
Chinese five spice powder
Toasted sesame seeds
Ground white pepper
Ground all spice
Well Stocked oils, vinegars, and other sauces
Toasted sesame oil
Walnut, flaxseed and other oils
Seasoned rice vinegar
Red wine vinegar
White wine vinegar
Well Stocked – Jar, Box, and canned goods
Unsweetened coconut milk
Sriracha and/or tobasco sauce
Well Stocked – Other staples
Nuts (almonds, pistachios, cashews, pecans, etc.)
Dried fruits (apricots, raisins, dates)
I tend to fuse various cuisines when I write recipes, so you will find a wider array in my pantry than your average household pantry, but then the vast array has been a large part of the Personal Chef Approach The Roving Stove’s success.
These burgers are a prime example – they’re repeatedly requested by clients, a staple in my own home, and won “best poultry burger in America” on Food Network’s Ultimate Recipe Showdown.
Jewels Turkey-Jasmine Burgers
This is one of the first recipes I ever wrote. Since it is a little labor intensive, I would recommend doing double portions of at least the turkey burgers to freeze for a later date – why make a mess twice when you can do it all at once? After all the Personal Chef Approach is about affording YOU the luxury of time!
Heat To Eat