Autumn Essentials Pantry: Basics for Fall Baking and Cooking

Autumn Essentials Pantry: Basics for Fall Baking and Cooking | 31Daily.com

 

As autumn approaches, and the sweaters come out… I want to pull out every pot in my kitchen and create warm and inviting food, fresh from the fall harvest.

Recipes line my counters — some old and crinkled, some brand new. Some dog-eared and passed down through generations, some from friends with cute little ribbons on top… and others, jotted notes on torn notebook paper — brand new ideas melded with timeless herbs and spices, experimenting with textures and flavors.

Sometimes those recipes are easy, memorized from years of combining the same ingredients during the same months, year after year. Sometimes the techniques are challenging, the combinations different. Sometimes the recipes take mere minutes — and sometimes — all day long.

It’s part of the beauty of autumn. An ever-changing amalgamation — kind of like a worn hand-knit sweater sporting new wood buttons.

It’s the nature of the season. Warm, familiar with comfortable surprises. Burning the home fires, nurturing the soul.

And so I stock my autumn pantry; with the familiar mostly, yet always experimenting.

So… when the creative juices flow and the urge to create overcomes — a quick trip to the market is the last thing on your mind.

The solution, of course, is a pantry brimming with seasonal offerings.

Having a well-stocked pantry removes the stress of meal planning and allows cooking to become quicker and more pleasurable, says Dean & Delucca, manufacturers of fine spices.

While I maintain stock on year-around items (tomatoes, tomato sauce, cereals, peanut butter, and so on) these are the items I’m particular about stocking (or re-stocking) in my autumn pantry.

Essential Spices:

Cardamom
Cinnamon (stick and ground)
Cloves
Coriander
Curry
Ginger
Peppercorns
Smoked Paprika
Saffron
Tamarind
Tarragon
Tumeric
Vanilla (extract and beans)

Oils:

Olive Oil (Sur la Table)
Canola
Peanut
Assorted Vinegars

Grains:

Oatmeal
Cornmeal
Dried Beans (Assorted — especially cannellini and great northern)
Lentils (French Green and red)
Bulger
Quinoa
Brown Basmati
Wild Rice
Barley

Pasta

Chinese Noodles
Spaghetti
Fettucini
Linguini
Penne
Elbow (you have to have homemade Mac & Cheese in the fall)
Couscous

Baking

Unbleached All-Purpose Flour
Stone-Ground Flour
Baking Soda and Powder
Sugar (white, brown, confectioner, and sanding)
Maple Syrup
Honey
Dulce de Leche
Cocoa Powder, Unsweetened
Dried fruit (raisins, dates, cherries, apricots, currants, plums)

Shelved and Canned Goods

Pumpkin
Coconut Milk
Evaporated Milk
Sweetened Condensed Milk
Quality Chocolate (chips, unsweetened, dark, syrup)
Nuts (almonds, walnut, and pecans)
Broths (chicken, beef, and vegetable)
Beans (kidney, chickpea, black, white, chili, and refried)
Chutney (Plum Chutney and Plum Sauce)
Apple Sauce
Canned Meats (turkey, salmon, chicken)

Beverages

Coffee
Espresso
Tea
Hot Chocolate (Starbucks)
Cider (Bottled, and even dry packets)

 

Autumn Essentials Pantry: Basics for Fall Baking and Cooking | 31Daily.com

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her husband and teenage son.