Recipes

[aroc3435]

Most of us, especially if we enjoy savory cooking, have a set of herbs, spices, and condiments that we must have on hand and use often.  

What are yours? And are any of them your special "secret additions" that make any recipe yours?

Here is an "off the top of my head" list of things, in no particular order, that I must have on hand:

black and multicolor whole peppercorns

ground white pepper

kosher salt

Hungarian paprika

caynenne and smoked paprika

dried parsley flakes

dried summer savory

celery seed

dried tarragon

dried bay leaves

garlic powder

Colman's dry mustard

Old Bay Seasoning

Bell's Seasoning mix

fresh ginger (stored in freezer)

fresh garlic (stored in my garlic jar)

Extra virgin olive oil

Heinz apple cider vinegar

Heinz catsup

white vinegar--Heinz preferred 

balsamic vinegar

tarragon vinegar

Worcestershire sauce

jarred capers

jarred horseradish

brewed soy sauce

oyster sauce

anchovy paste (in a tube)

tomato paste (in a tube)

Some of my favorite "secret" items are bay leaves. celery seeds, summer savory, tarragon vinegar, dry mustard.

aroc3435

[nana59]

wow....you must be a good cook....i don't cook much anymore, so my spice cabinet is very sparse!  just a few basics...

[spent2much]

I have a few spices.  I just don't know WHICH spice to use and WHEN!  I'd like to learn more.

[aroc3435]

@spent2much   Yes, cooking and cookbooks are my hobby.

The way I learned what to use when was to use a standard general cookbook--like Joy of Cooking, or Fannie Farmer-- and follow a standard recipe and then deviate once I had the original directions and dish conquered.

Also, find out what flavor profile you are, based on your taste preference.  I love Italian and classic French cooking, as well as what they call a Mediterranean diet.

I adore authentic Chinese cooking, and some Japanese recipes.

I've begun to explore more, in retirement, Middle East and Indian cooking.

Plus, I've always liked traditional American regional foods.  It was a blessing to be born and come to young adulthood (start college) and start my cooking adventures in 1971.

Exposure by my parents to "fine dining" in some of the best restaurants in Manhattan while still very young--age 3--helped.  I remember my Dad coming home when I was about six with a little jar of "hot peppers" which I now know are pepperoncini and asking me to taste them.  He and I competed in polishing off that little jar.  My mother was amazed that I liked them so much.

So to learn which ingredient to use when look at standard, classic ethnic recipes to see which cuisine uses what and when.

For instance, tarragon is often used in French cookery, garam masala pops up in the recipes from India.  Peanut oil is a feature in Asian stir fries because it can take higher heat.  Have fun with it.  I bet the internet probably has lists of typical ethnic recipe spice lists.

Lately, I'm trying to improve my "sweet" skills and my significant other is perfecting bread, rolls, and pizza dough from scratch.

By the way, I'm not a food snob.  Canned ingredients like Campbell's soup, and Better than Bouillion base, and other shortcuts are welcomed by me.  Sometimes convenience cooking fills the bill.

Regards and again, play with your food.

aroc3435

[shoptilyadropagain]

Black Tellicherry Peppercorns

Sea Salt

Dry Mustard

Italian Seasonings

Oregano

Dill Weed

Thyme

Cayenne Pepper

Red Pepper Flakes

Chili Powder (Hot Mexican Style)

Cumin

Turmeric

Garlic Powder

Onion Powder

Cilantro

Rosemary

Parsley

Paprika

Poultry Seasoning

Yellow Mustard

Horseradish Mustard

Ketchup

BBQ Sauce (Bullseye and/or Sweet Baby Rays)

Tobasco Sauce

A1 Sauce (for burgers)

Worcestershire Sauce

Various Salad Dressings (Mostly Italian & Cucumber Ranch)

EVOO

Apple Cider Vinegar

White Vinegar

I'm sure there are a couple of others but these are my "go to" spices and condiments.

[Zhills]

I have about 2/3 of the ones you listed.  Since I only cook for myself, I don't need quite that many. 

I still vary my diet and I enjoy cooking Italian, Mexican, Greek, Cuban, Asian, Polish, Spanish and plain ole Southern.

Judging from the grocery store aisle, most of the retirees live on canned Soups.  I still enjoy cooking.

[maisiebrook]

I am a member of a CSA which means lots of weekly fresh vegetables from the farm.  I am experimenting with flavored vinegars for more interesting salads.

Himalayan Pink Sea Salt

Garlic Herb Spice (Simply Organic Spice Right Everyday Blends)

Grey Poupon Mustard (Country Dijon/Course Grind)

Roasted Tomatoes (Divina)

Roasted Peppers (Mezzetta)

Tomato Pesto and Basil Pesto (Mezzetta)

Sun Dried Tomato Ketchup (Traina)

Vidalia Onion Fig Sauce (Stonewall Kitchen)

Sesame Ginger Teriyaki Sauce (Stonewall Kitchen)

Vinegars:

Fig Balsamic (Stonewall Kitchen)

Champagne (Napa Valley Naturals)

Pinot Grigio White Wine Vinegar (Bertolli)

Sicilian Lemon White Balsamic Vinegar (saratogaoliveoil.com)

[Mustang Shar]

I am rebooting my spices . I'm slowly switching over to natural Epicure seasonings, sold through representatives. This is a Canadian based company and so far I like their spice blends. Marinara, ground chicken, hamburger, bruschetta. I will post up after I start really using these, must get meats 😃

[shoptilyadropagain]

@Mustang Shar   I LOVE the Epicure products.  My best friend in HS resides in Canada and has sold Epicure for years.  She used to bring me a Garlicky Dill Dip but, unfortunately, it's been discontinued.  I just found out from her several weeks ago that those in the US can now order from their web site so I ordered a really neat saucepan pot that I've had my eye on for years.  I also have one of their bright yellow insulated bags that I take for picnics/cook outs.

[RedTop]

pepper; black, red, and white

bay leaves

celery seed

cinnamon

cumin

cloves

allspice

basil

oregano

ground mustard

chili powder, mild and hot

red pepper flakes

garlic salt

garlic powder

onion powder

rosemary

thyme

large jar of minced garlic in the fridge