I think every cook has a list of items in their kitchen that are essential to make a meal work. I have my own magic that I rely on, and would like to share these with you.
My spice cabinet is a growing monster that I heartily advise all people to invest in. What I noticed upon coming back into the States was that my wonderful Southern food fare often had similar flavors. There isn't a great amount of diversity in what we call 'American' cuisine down here, and I missed the constant zing to my palate. To remedy this worry, I began to expand my grocery list of needs and several times a month try to pick up a new spice or ingredient to add to our home.
A few resources that I find invaluable are TJ Maxx and The Salt Table. Both have locations near to me, in Hinesville, Pooler and Savannah. I make a habit of checking those stores for international items, and recently added a jar of lemongrass to my collection (I just found an Asian grocer that carries it fresh). Recently, I oven roasted my first pork shoulder with the River Street Rib Rub from The Salt Table. I browsed the store for about an hour before finally choosing it as my rub to experiment with. With a dash of pink Himalayan salt and black pepper, all I had to do was wait and baste for 3 hours on 350 degrees. Can I brag for a moment on how tender, juicy and flavorful that was? We are still eating on that meat a couple days later.
Another valuable source are ethnic grocery stores. These can be intimidating if you've never cooked that type of food before, much less been in a store like that before. I like to do research before I head in, with a list of several items I will need for a couple recipes I want to try. That way you're not overwhelmed by the options and variety when you enter. You can also always ask the grocer how to make a certain dish and get the inside scoop. And don't just go to one! I found lotus root at one grocer while at another I found all my basic Asian ingredients (shao xing wine, black sesame sauce, etc.). Variety IS the spice of life, so take advantage of it when you can. Know your basic grocers and what they carry and expand into the different ethnic ones near you. I know Atlanta has an infamous amount of ethnic food markets, but since I'm not a fan of the traffic, I stick to Savannah as my main hub for expanding my cabinet.
Okay, so let's get down to my Top Ten must-have ingredients.
1) Jasmine Rice. A touch more expensive than you basic white right rice, it has nice floral fragrance to it and plumps up perfect for any dish that has rice as a main ingredient. I honestly don't buy any other rice.
2) Fresh Garlic. Yes, it's much easier to buy the minced kind in a jr (looking at you, Dad) but nothing compares to freshly minced garlic simmering in oil in a wok. It gives off a fresh aroma that is incomparable. Smell is the first part of tasting, so drawing out those oils within the herbs and such is key to a successful dish.
3) Fresh Herbs. These add so much to a dish. I was raised on dried herds (which have their place and I have plenty in stock) but adding fresh oregano onto a ciabatta roll with your fresh garlic.... garlic salt and dried herbs don't quite cut it after that. Always bruise your herbs before adding them to a dish, as that helps to release their natural flavors and oils as well. Learn which ones have a stronger flavor and how to place them in dishes so they compliment the other flavors. I don't like to combine oregano with rosemary because they're both such strong flavors. However, sage or thyme make for a nice side piece to either of those notes. I prefer to keep oregano, basil, sage and dill on hand, and pick the others up as needed. If you're making sliders or sandwiches, dill is an awesome addition to an easy lemon and sour cream mixture, with a dash of salt.
4) Hummus. I love this and can happily munch on naan bread with a side of hummus as dinner any day of the week. Hinesville has a local farmers market and there's a lovely fellow that sells Hummus and other such items at his booth every week, come April. Tribe 40 spice is another favorite of mine, and normally if I'm having people over, there's always hummus and naan. By the way, I just found a great recipe for homemade naan that I'm super stoked to try!
5) Greek Seasoning. This is a dried herb mixture, which really helps when you're in a pinch and don't have any fresh herbs on hand. I love cooking chicken breasts with it and creating a lemon and cream herd sauce over either angel hair pasta or a healthier option, spaghetti squash.
6) Specialty Bread. My go to is Ciabatta, but a good brioche or Italian works as well. I've used these breads for everything between garlic bread, panini's or burger buns. You are limited only by your own creativity! I like to broil on high for a couple minutes or bake at 350 degrees to get a nice crispy texture. This ensures that the bread holds up to anything you put on it. If you use a soft bread (Italian) and put something juicy on it, the bread will weaken and break, creating a mess you didn't need. Experiment with different breads and flavors and find your favorite.
7) Canned Biscuits. My husband's favorite breakfast is biscuits and gravy, and southern though I may be, handmade biscuits I do not. So these are simple to pop in the oven on a Saturday morning while mixing together the sausage gravy. Also, if you need a simple breakfast, or dessert, cut the uncooked biscuits into quarters and drop into hot oil. This will make some lovely donuts. Once they are browned, drain them on some paper towels and sprinkle a little salt over them. Serve with powdered sugar or chocolate icing (my favorite).
8) Honey. Fresh, local honey does wonders for the immune system and it does wonders for your meals too. Savannah Bee Company carries a variety of locally sourced honeys and spreads that add a layer of sweetness to any dish. My personal fave is the lavender honey. Whether you're using it in tea, over biscuits or pancakes, there's such a great floral and sweetness than other honeys don't have. Another great use of honey for savory dishes is drizzling it over thick-cut bacon. You haven't tasted heaven until you have that, and I'm not even a bacon fan. Also, the honey is great to use in rubs and glazes for any type of meat you happen to be choosing to cook. Our current neighbor also sources his own honey and we get that as well. The flavor is different from the lavender honey, and a goal of mine to have a small shelf filled with different honeys.
9) Baby Carrots. Growing up, I was never a fan of carrots no matter how many times I watched Bugs Bunny chomp down on them. That was until I learned to roast the tough vegetable with a light coating of olive oil, salt and pepper. It takes about 30-45 minutes, depending on how thick the carrots are, hence why I use baby carrots. Once they're done, they are succulent and flavorful, and not the hard texture they were prior. James and I use these as our go-to as a side dish for when we make burgers or sandwiches. They are a healthy alternative to potato chips or fresh oven fried potato fries.
10) Mushrooms. I use mushrooms for nearly any dish possible. Their earthy flavor and soft texture add depth to a cream sauce, meat to a marinara or bulks up a good taco filling. The quickest way I cook them is placing them in a pan with a pat of butter, freshly minced garlic, garlic salt and pepper and turn on medium to medium high heat and cook until they are soft but browned. Then you can add them to whatever sauce you're cooking, etc. You can also throw some onions in there as well, and use as a burger topping or in a quesadilla.
Well, there it is. My top ten ingredients I cannot do without. What are some of yours?
XOXO
Ashley
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