How I stock my kitchen
Everyone should have staples and basics that they turn to for creating a variety of dishes. Within this group, anything is possible. My staples do vary from time to time—if I am going through a culinary “phase,” or am temporarily obsessed with a new ingredient—but usually, I start with my personal foundation and build from there. Recently I re-introduced Butter into my cooking, but only in certain circumstances and for specific clients. While unhealthy in excess, Butter is indeed a real food.
My base ingredients are:
- Raw Honey or Maple Syrup
- Crushed Red Chile Pepper Flakes
- Organic olive oil
- Salt is usually a Himalayan or Celtic
- Limes, Lemons or usually Apple Cider Vinegar
- Nama Shoyu – my kitchen is never with out it
- Tahini