PANTRY

The Decadent Pantry: 

Part of the Decadent Pantry

NOTE: I have received no payments or promises of payments for suggesting the following list of products. As far as I know, I don’t hold any stock with any of these companies. I have searched them out on my own and they just work well for me. If the brand does not matter, I just mention the item. For example: any good brand of Panko, find the one you like.

While I don’t use every item, every day, having them on hand makes it so much easier to “whip up” a meal after a long day. I would only need to pick up the main ingredient and maybe a vegetable to make almost everything in my repertory.

 

 For Baking and desserts

“Unbleached” all- purpose  flour                          

Baking soda

Baking powder

Corn starch

Pure Vanilla extract

Vanilla beans

Almond extract

HERSHEY Special Dark Cocoa powder

SPLENDA

SWEET & LOW

 

Breads, and crumbs:

JOSEPH’S Lavash

JOSEPH’S pita bread

JOSEPH’S Tortillas

THOMAS “LIGHT” ENGLISH MUFFINS    

ARNOLD SANDWICH THINS

SARA LEE “DELIGHTFUL” WHOLE Wheat bread

ARNOLD DOUBLE FIBER BREAD

Panko flakes

Unseasoned bread crumbs

Matzo Meal

Cheeses:

Granna Padano

Grated Parmesan & Romano Blend                       

Dry spices and herbs:

Kosher salt   

Black pepper corns             

Ground ginger

Ground cinnamon

Ground cardamom

Chinese five spice

WHOLE nutmeg

Ground garlic

Onion powder

Dry dill weed

Fennel seed

Sesame seed

HERBS DEPROVENCE

Oregano (fresh is too strong)

Tarragon

Lemon Thyme

 

Fresh herbs 

Italian Parsley                                                          

Dill

Basil

Shallots

Onion

Garlic

I grow Parsley and basil in the summer. In the winter I keep them in the fridge in a jar of water.

The Freezer:

Mushroom liquid cubes                                         

Chick stock cubes

Beef Stock cubes 

I reduce low sodium chicken stock and beef by about half. When cooled, pour into ice cube trays and freeze them for later use when I just need a small amount (1-2 Tbsp.)for a recipe.

I do the same with the liquid left from rehydrating dried wild mushrooms.

Pesto sauce

Chopped spinach

EGGO “low fat” Nutrigrain waffles

 Fruits and vegetables:

TROP 50 Orange Juice

Lemons

Carrots

Celery

Onions

Garlic

Shallots

Sundried tomatoes

Dried wild mushrooms

Pitted Calamata olives

Capers in brine

Canned Artichoke Hearts

 Mustards, Mayonnaise:

GREY POUPON Dijon Mustard

Coarse grain mustard

Mayonnaise with olive oil (KRAFT or HELLMAN’S

Nuts:

Sliced Almonds                                           

Shelled walnuts                                          

Pecans

 Oils

Neutral vegetable                                       

Olive oil (extra Virgin)                                 

SMART BALANCE                                     

I CAN’T BELIEVE ITS NOT BUTTER      

Unsalted butter

PAM or equivalent  

 

Sauces & Condiments:

HEINZ Ketchup                                             

Tomato paste                                                 

KEN’S 1000 ISLAND Dressing                

KENS Blue cheese Dressing                     

KEN’S Caesar Dressing

Low sodium soy sauce

LEA & PERRINS Worcestershire Sauce

Tomato paste

Sweet pickle relish (no sugar added)

BREAKSTONE’S Sour cream

Vinegars:

Balsamic (I like ARISTON)                        

Champagne                                                             

Red wine

Apple cider

I know that four types of vinegar may seem like a lot but they each serve different purposes. ARISTON is very rich and silky for a salad dressing, red wine for marinates and cabbage, apple cider for slaw and baking, and champagne for lighter dressings and Remoulade sauce.

 

Wines and Spirits:

Bourbon

Brandy

Crème de Cassis

Dry Sherry

Dry Red Wine

Dry White wine

Dry Vermouth

Orange Liquor

Medium Sherry

Sweet Vermouth