Stock ‘em, Danno!

Several readers have asked about my pantry. Depending on how you live, cook and eat (and whether you bake,) you may choose more or less to have on hand. When we lived on an island, far from the grocery store, I learned to cook from what was on hand. It’s amazing how many good things can come from the shelves and freezer. Here’s what I try to keep around to limit trips to the store and to be able to cook what I’m craving right when I want it.

A Maine classic, Bakewell Cream® is essential for great biscuits.

Fresh is always best, and had I the time, I’d shop like a French housewife, basket in hand full of just enough gorgeous ingredients to whip up a splendid meal (with a baguette strapped to the back of my Vespa.)

I try to shop for fresh seafood, meat, fruits and vegetables, and other seasonal and á la minute things as close to cooking time as possible. But given the reality of modern life, I try to be prepared (while not wasting too much) when plans change.

Not to be a weirdo prepper type or anything, but a well-stocked kitchen can save you money and yield wonderful, creative meals. You’ll eat better and more healthfully when you cook at home. It’s easier when you have what you need close by. Plus, it’s fun.

Here’s what I keep on hand most of the time and where:

The Freezer

Several years ago, Davis and I invested in a chest freezer. We are lucky to have space for it because we can keep good things on hand and put things by. Our freezer contains backstock of things we like (ice cream, frozen appetizers) and hand-frozen berries, vegetables and homemade stock, and staples.

I repackage meats in vacuum-sealed bags and store vegetables and fruits in airtight ziplock containers. I mark the exterior with a Sharpie marker to help me remember how long an item has been in suspended animation.

I take photos of what’s in the freezer once in a while to remember what I’ve got without traipsing down to the basement to look.

Many things keep well in the freezer, from butter and bread to prepared meals, but they won’t stay good forever. Plan to eat what you’ve frozen within a couple of months and invest in good wrapping materials, so freezer burn stays at bay.

A selection of what we keep in the freezer:

Whole Strawberries

Wyman’s Wild Maine Blueberries

Whole Cherries

Frozen Peas

Frozen Corn

Frozen Pearl Onions

Frozen White and Brown Rice (a boon to civilization!)

Frozen Fried Rice (PF Chang’s is a good brand)

Butter (buy it on sale. I stock salted, unsalted, and plu gras — all Cabot or Kate’s)

Homemade Chicken and Beef Stock

Puff Pastry (Dufour)

Filo Dough

Pizza Dough

Ice Cream

English Muffins

Bread (we like Dave’s thin sliced, but you can’t beat good old Pepperidge Farm White for sandwiches.)

Hamburger Rolls (Make sure the package is air tight!)

Hotdog Rolls (ditto, above.)

Frozen Appetizers (Hello, Trader Joe’s!)

Chicken Breast (I buy Bell and Evans skin-on/bone-in.)

Pork Tenderloin (Unseasoned)

Chicken Thighs (Skin-on/bone-in)

Spatchcocked Chicken (Also Bell and Evans.)

Hamburger Patties (Buy a big tray of 80/20 meat on sale and shape it into burgers. Package in individual zip bags.)

Hot Dogs (Ball Park 100% Angus Beef are our favorite, but a package of Red Snappers never hurts!)

Smoked Sausage

Hot Italian Sausage

Sweet Italian Sausage

Maple Breakfast Sausage

Chorizo

Raw, Colossal Shrimp

Hamburger, ground lamb, ground pork, ground veal.

Bacon

The Fridge

Dairy

Eggs, Milk, Cream (Half and Half, Light Cream and Heavy Cream if you use it.) Butter (salted and unsalted,) Sour Cream, Buttermilk, Ricotta, Cottage Cheese, Greek Yogurt and Helluva Good Onion Dip.

Deli

Rotisserie Chicken, Cooper Sharp cheese slices, Swiss cheese slices, Cabot extra sharp Cheddar, Gruyere, Gorgonzola dolce, whole milk Mozzarella, and a very good block of Parmesan. (I don’t buy pre-grated stuff as it often has additives and isn’t as good tasting.)

Sliced ham, turkey, bacon, and pancetta.

Fruits

Seasonal choices, but always berries, apples, oranges, bananas, limes, and lemons.

Vegetables

Baby Spinach, mushrooms, cucumber, red pepper, scallions, mixed salad greens, iceberg lettuce, celery, and carrots. Tomatoes (kept on the counter, not in the fridge.)

Herbs

Thyme, Basil, Sage, Rosemary, Dill, Italian Parsley, cilantro, and fresh bay leaves.

also… olives (martini, Greek and jumbo green) Luxardo Cherries, Sauerkraut and Pickles (half sour, dill and bread and butter)

The Larder

Russet Potatoes

Fingerling Potatoes

Yukon Gold Potatoes

Sweet Potatoes

Shallots

Garlic

Red Onion

Yellow Onion

White Onion

The Pantry

Sauces and Spices

Mayo (Hellmann’s for me, Cain’s for my friend Carol, Duke’s for the Southland, and Miracle Whip for the misbegotten.)

Mustard (yellow, dijon, brown, seeded)

Ketchup (the one with no added sugar — but not fake sugar.)

Pickle Relish (for the above-mentioned misbegotten who insists on using it in tuna salad.)

Better than Boullion (Chicken and Beef)

Asian Fish Sauce (secret weapon)

Soy Sauce

Gochujang paste

Molasses

Honey

Maple Syrup

Corn Syrup

Vinegar (red wine, balsamic, sherry, white, cider, Chinese wine)

Oil (Good olive oil for drizzling and salad, cooking olive oil, canola oil, peanut oil)

Salt (Diamond Kosher, iodized table, sea salt, Maldon flaked)

Worcestershire Sauce

Hot sauce (Tabasco or Cholula. It appears the worldwide Shriracha shortage continues.)

Horseradish

Spices (I buy little jars from Penzey’s — savory and sweet.)

Vanilla, almond, and mint extract.

Vanilla Bean

Pepper (black peppercorns, white peppercorns, ground Penzey’s)

Corn Starch

Cream of Tartar

Tapioca

Canned Goods

Canned Clams (Chowder and Pasta with Clam Sauce)

Clam Juice (See above)

Sweetened Condensed Milk

Evaporated Milk (Don’t get skimmed… it’s vile)

Coconut milk

Canned Tuna

Canned Soup (tomato, chicken, mushroom— the bechamel of the 1960’s)

Pasta Sauce (Rao’s Marinara)

Anchovy Paste (tubed)

Tomato Paste (tubed)

Tomato Passata

Crushed Tomatoes

Whole Tomatoes (San Marzano)

Canned Chilis in Adobo

Canned Jalapeños

V-8 Juice

Ghee

Peanut butter (get the 100% peanut kind and learn to stir.)

Chicken and Beef Stock (in case the homemade runs out)

Pinto Beans

Black Beans

Cannelli Beans

Kidney Beans

Canned B&M Baked Beans (for desperate bachelor supper.)

Dry Goods

Flour (All Purpose, Whole Wheat, Bread)

Sugar (brown, dark brown, white, confectioner’s, turbinado)

Chocolate (semi-sweet chips, semi-sweet bars, bittersweet bars, cocoa powder)

Marshmallow Fluff (Because fudge… and Fluffernutters.)

Nuts (dry roasted peanuts, pecans, walnuts, cashews. Can be frozen.)

Dried Fruit (Cranberries, raisins, pineapple, prunes, ginger)

Oatmeal

Cornmeal

Polenta

Panko

Bread Crumbs (unflavored)

Rice (Jasmine, Arborio, Wild, and Brown)

Pasta (Spaghetti, Linguini, Penne, Ziti, Fussili, Lasagna, Elbows, etc.)

Leavening (yeast, baking powder, baking soda, Bakewell Cream®)

Popcorn

Crackers (Carr’s Entertaining Assortment, Ritz, Saltines, and Oyster)

Local, dry yellow eye or navy beans

Lentils

Barley