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Secrets of a Restaurant Chef – A Perfect Pantry

 

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Last week I shared the importance of having good quality knives.  Today we talk pantry.  A well-stocked pantry is essential.  I can pull off a healthy home cooked meal out of my pantry in usually less than 20

Minutes and you can too.  It all comes down to some staple items. Here are some basics I always have on hand:

  • Good quality extra virgin olive oil (the better the oil, the better the flavor)
  • Rice (I have many types: Arborio for risotto, brown, basmati, Chinese black rice and more)
  • Lentils
  • Variety of grains (barley, farro, freekah and more)
  • Coconut milk (adds creaminess, flavor and is pareve),
  • Canned wild salmon
  • Wild smoked salmon (I always have some in the freezer)
  • Spices
  • Tomato paste
  • Canned whole plum tomatoes (the good tomatoes are kept whole, the lesser quality tomatoes are chopped, I never buy canned chopped tomatoes)
  • Dijon mustard
  • Whole Wheat pasta
  • Kalamata olives
  • Capers
  • Canned Beans

If you have picky eaters at home or are trying to put together multiple meals at once — like getting Thursday dinner on the table, prepping for Shabbat meals and trying to figure out school lunches all at the same time — a well-stocked pantry will allow you to play short-order cook without the stress.

 

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About Chef Laura Frankel

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I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

 

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2 Responses to Secrets of a Restaurant Chef – A Perfect Pantry

  1. avatar says: jbbm

    a well-stocked pantry is a must, thanks for the list. also, i didn’t know that about canned tomatoes.

  2. always remember that less processed food is going to be better quality food. happy cooking-shabbat shalom

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