Saturday, January 7, 2012




Top Ten Pantry Items

Start the year off right with new items for the pantry... Jeremy Niehuss has provide his list of must-have pantry items for you.

Kosher Salt – Salt is the most important ingredient in the kitchen. Kosher salt has become an industry standard for seasoning in a professional kitchen. The grains are large, making it easier to season and control the amount of salt used. For general seasoning I prefer Red Diamond kosher salt, because they do not use chemical additives, such as anti-caking agents.


Maldon Sea Salt – Generally, as a chef I always season food as I cook, but sometimes a dish benefits from a small amount of salt just prior to serving. When I need a special salt to finish a dish, I almost always use Maldon Sea Salt. The large flakes of Maldon add a delightful crunchy texture. It is hand harvested from natural salt beds where the flakes develop their complex flavors from the minerals present. It’s this patient process that gives Maldon Sea Salt unparalleled flavor and texture.

Salt Works Black Truffle Salt – If you like black truffles, then you will love this salt. Artisan Salt Company out of Woodinville, Washington offers many different salts infused with exciting and unique flavors. Their black truffle salt is a blend of pure sea salt and Italian black truffles. Perfect sprinkled on foods like French fries, popcorn, pastas and potatoes.

Tellicherry Peppercorns – If salt is the most important ingredient in the kitchen, then peppercorns take a close second. Pepper plays an important role in seasoning savory foods, but often we don’t give a second thought about reaching for the tin of pre ground pepper. But, the truth is, much like good coffee, peppercorns loose most of their flavor once they are ground. At In Good Taste we use Tellicherry peppercorns for their rich, complex and aromatic flavor that develops because they are picked from the top of the plant where they tend to be riper and larger. Tellicherry peppercorns come from the Malabar Coast of India

Vinegars – Quality vinegar, is not only the foundation of a good vinaigrette, it also adds complexity to food by providing a balance to richness and sweetness.

La Vecchia Balsamic Vinegar – Good balsamic is expensive and bad balsamic is, well frankly, horrible. So what’s the budget minded chef to do? Use La Vecchia black cap balsamic. This balsamic vinegar is aged for 6 years giving it a slightly syrupy consistency and rich caramel flavors. La Vecchia Black Cap balsamic vinegar is perfect in vinaigrettes, marinades or for just dipping bread. Try drizzling this vinegar over grilled meats or vegetables.

Sanchez Romate Reserva Sherry Vinegar – Good sherry vinegar is the cornerstone of Spanish cuisine. With so many brands of sherry vinegar to choose from, I almost exclusively use Sanchez Romate Reserva sherry vinegar. This sherry vinegar has smooth and velvety taste with a slight caramel sweetness followed by a pleasant tart finish. This vinegar is aged for 3 years in oak barrels giving it a complexity that is unpatrolled in the world on vinegars.

Unio Moscatel Vinegar – Because this vinegar is made from the Muscat grape it has a very fruity and floral aroma with hints of nectar, blossoms and honey. The vinegar is flavor forward with a pleasant acid undertone that is not overbearing or harsh.

Beaufor French Vinegars – Beaufor is a French company that makes a full line of artisan vinegars. All of their vinegars show the flavors of the grapes used to make them and have well balanced acidity. We use Beaufor Champagne, white wine and red wine vinegars here at In Good Taste.

Unio Extra Virgin Olive Oil – Extra Virgin Olive Oil is an essential pantry ingredient. While there are hundreds of types and brands of olive oils on the market, I prefer Unio Extra Virgin Olive Oil from Spain. Unlike its spicy and often bitter Italian counterparts, Unio is a rich and buttery extra virgin olive with a fruit forward flavor.

Grapeseed Oil РGrape seed oil plays an important role in our cooking school. Its neutral flavor combined with a high smoking point makes it the best choice for vinaigrettes, pan searing, saut̩ing, baking and making emulsified dressings, such as aioli or Caesar. Grape seed oil is also rich in antioxidants making it a healthier choose for those health conscience cooks.

Freddy Guy’s Pure Hazelnut Oil – Cold pressed with local hazelnuts, Freddy Guy’s hazelnut oil has a clean hazelnut flavor, without any bitter flavors. Freddy Guy’s hazelnut oil is best used in simple preparations, allowing its amazing flavor to come through. Drizzled over grilled meats or added to a vinaigrette, this oil will add a whole you dynamic layer to your cooking!

Paprika (Pimenton) - Paprika is one of my favorite spices. It adds character and flavor to dishes without adding spice. Paprika, called Pimenton in Spain, is arguably the most important spice in Spanish cuisine, playing an important role in preparations including Chorizo and Paella. I am very partial to El Rey de la Vera Pimenton.

Dijon Mustard – In the pantry no one item is as versatile as good French Dijon mustard. Dijon has a clean and tart flavor that adds sharpness to foods. It also contains an important ingredient called mucilage, which is a sticky substance that helps create emulsifications, in preparations like aioli and Caesar salad dressing. Spending a little more money on a better quality Dijon is worth it. I am very partial to Fallot brand Dijon, although Beaufor makes great mustards as well.