A peek in our pantry... Part I

We've been getting a few e-mails asking us to talk about what we keep stocked in our pantry. Since we are not making many new (if any) dishes because of the remodel, this would be a good time to do some show and tell! Here are some of the sweeter-type staples we have around. I will try and get a savory one and a freezer version up sometime if you're not bored with reading this!

We stumbled upon Penzeys when we lived near Minneapolis a few years ago, around the same time I started to seriously get involved in changing the way we look at and eat food. Even though we don't live near a brick and mortar store anymore (sigh...), I still keep myself well stocked with their goodies - especially these first two items.

I always have big bags of their Extra Fancy Vietnamese Cassia Cinnamon in the spice cabinet (or freezer) - they recommend reducing the amount in recipes as it is pretty strong, however I leave it the same and never had it overpower anything. Inhaling the sweet smell when opening a fresh bag is almost intoxicating!

Dutch Process Cocoa is another item I keep handy. I do have a bag of their natural cocoa in case a recipe calls for it or if baking soda is the leavener and a specific type is not called for. I find the flavor to be more rich, delicate and smoother than the natural which can be a little bitter.

For chocolate chips, we often opt for the industrial sized bag of Ghirardelli 60% bittersweet. I do keep some smaller bags of peanut butter, butterscotch and milk chocolate chips to use as mix-ins though.

When I need chocolate chunks or chocolate for melting, I grab the big block I get from Trader Joe's. I like the quality for everyday use, but I will splurge for Valrhona or Callebaut from Whole Foods for special projects.

Since moving out east, I find myself keeping a supply of true Fluff in the pantry as well. It was such fun to use it in the Fluffer Nutter Bars and of course in peanut butter sandwiches!

With all this sweetness, you can't forget one important ingredient to offset it... salt! I have and pretty much always used Morton's Kosher Salt. I tried Diamond once, but just didn't care for it. The one time I prefer to not use it is in recipes for frosting - I like to use fine popcorn salt as it seems to dissolve better for me and leaves no grainy texture. I like to throw a pinch or two in baked goods if the recipe does not call for it just because it seems to bring out the flavors more. I keep it in a handy dish I received as a Christmas gift - it's the one from Alton Brown.