Preparing
   the Perfect
    Pantry


Mary Lukanuski  




























Illustration: Adam Powell












 





I have a girlfriend who, several years ago, just wasn't interested in
cooking. I knew that about her, but I also knew that she liked to eat.

One afternoon I was making tea in her
new studio apartment, a typical  Lower East Side tenement conversion consisting
of one large room, a bathroom, a large alcove for a kitchen and no closets. I went into the kitchen to look for a spoon. I opened a drawer expecting
to find flatware, and found her socks. Opening the drawer beside it, I found her
underwear. Not knowing where to look, I went into the cabinets above the counter
and found art supplies, an empty 10 gallon fish tank, a water filter and fish
supplies.  Hearing the repeated opening and shutting of cabinets, my girlfriend
directed me to a large mug beside the sink that contained several forks, spoons and
a couple of knives.  "It's all I need," I remember her saying.








 












 Two years
later, she began to undergo a subtle transformation: she started cooking
for herself. First she made simple one-pot dishes and asked me for recipes,
because all she had was one pot.  Slowly her curiosity got the better of her and she realized that if she
wanted to extend her cooking repertoire, she needed a better equipped kitchen. Over the
months, she purchased knives, a saute pan, a colander, spices, herbs, grains,
and condiments.  Now she confidently bakes bread and prepares dinner parties with aplomb. 


I've prepared a list here that she could appreciate, one that will always provide you with the neccessary items to whip together a fabulous snack or meal.  








































Hardware

 Pots and Pans 

3 saucepans, 1-2 and 3 quarts with lids

1 saucepot, 5 quarts

1 stockpot, 8 quarts

2 skillets, 8 inches and 10 inches

1 dutch oven, 3 quarts 

Knives


1 chef's knife, 6 or 8 inches (for chopping)

1 paring knife, 3/12 inches

1 serrated knife

1 sharpening steel, 10 inches


Spend as much as you can on the highest quality knives; I recommend high carbon stainless
steel with composite handles. Look for knives that feel comfortable in your hand
and weigh evenly. Also learn how to sharpen your knives with a steel; it's the
easiest and most convenient method of maintaining your knives in prime condition.


Utensils

1 set of 4 stainless steel nested mixing bowls 

1 set of measuring spoons

1 glass measuring cup

1 metal spatula

1 rubber spatula

1 soup ladle

1 collapsible vegetable steamer

1 4-sided grater

1 stainless steel whisk

1 bottle opener

1 manual can opener

1 corkscrew

1 metal slotted spoon

2 long-handled wooden spoons

1 stainless-steel colander with legs

1 funnel

1 vegetable peeler

2 wooden cutting boards (one for garlic/onions and the other for everything you don't want to 
taste of garlic/onions)

1 flour sifter

1 wooden rolling pin

1 wire rack

cheesecloth


Heavy Equipment

1 electric hand mixer

A food processor (just get one)

Baking Equipment

2 cookie sheets

2 loaf pans

2 muffin tins























Pantry

Herbs and Spices


If at all possible, try to establish a kitchen herb garden with italian parsley, rosemary, sage, 
thyme, mint, and marjoram. If you can't do this, try to only use fresh herbs, such as 
basil, tarragon, dill, and savory, available at most grocery stores.

allspice

bay leaves

chili powder

chilies: cayenne, dried red flakes

cinnamon (ground and sticks)

cloves (ground and whole)

cumin (seeds and ground0

curry powder

fennel seeds

ginger (ground)

black pepper (whole)

salt (ocean or kosher)

turmeric

Baking

flour (all purpose, cornmeal, wheat germ, or whole wheat)

baking soda

baking powder

yeast (active dry)

cocoa powder, unsweetened

sugar (white granulated, brown light) 

cream of tartar

chocolate chips

nonstick spray

Canned/glass goods

beans (garbanzos, kidney, great northern, black)

fish (tuna, anchovies flat fillets)

broths (chicken, beef, vegetable)

capers

vanilla extract

honey

milk (evaporated low/non fat)

mustard (dijon, whole grain)

oils (extra virgin olive oil, canola oil, sesame)

tamari

tabasco sauce

tomatoes (whole plum, paste)

vinegars (balsamic, cider, rice wine, white wine

dry vermouth)

brandy (cheap stuff to go with

garlic black bean sauce)

Dried stuff:

beans (garbanzos, kidney , great northern, black)

bouillon cubes 

dried fruits 

pasta

rice 

Perishables

olives

fresh pasta (so good you may never go back to the dried stuff)

peanut butter (try to get the just ground kind)

mushrooms (dried, shittake, wood ears)

sun dried tomatoes

butter (sweet)

cheese (ditch the stuff in the can, get a hunk of parmesan reggiano

eggs

milk

lemons

white wine (always keep a bottle of chardonnay in the refrigerator)

good crusty bread

fresh ginger

onions

garlic

potatoes (white and sweet)

preserves (the all fruit kind)

carrots










































 Assembling a functional
kitchen is all about acquiring the most versatile equipment and supplies you can afford.  
Always go for the best quality within your means; you really want 
stainless steel with aluminum or copper bases, enamel coated cast iron, and oven-and microwave-proof glassware.

 
Stock your kitchen and pantry right, add some fresh veggies, fruit and maybe meat
in the refrigerator, and there's no reason to come home and not have anything to cook.




































What else is on the menu?