Aly’sProTips
As a professional chef, I’ve picked up a few tips and tricks along the way! Allow me to share them with you on a regular basis!
In my kitchen, I have a few ingredients I always have on hand to add that little extra element of flavor to take a dish to the next level. These are items that are easy to find, but I always have a few of them stocked in my pantry so I'm never out. Along with these pantry items, I am always certain to have citrus (oranges, lemons, limes) for zest and juice. Fresh herbs are also a game changer, the most common ones I always have are fresh Italian flat leaf parsley, cilantro, bay leaves, rosemary and thyme. Other fresh herbs are great too, but these are the ones I use most often. Once you add fresh herbs to a dish or as a fresh garnish, it's an amazing burst of brightness you can't get from dried herbs. Here are a few of my favorite "secret" pantry ingredients.
Finishing Salts
There is not a steak that has ever hit our table without a sprinkle of finishing salt. Maldon is a white, flaky sea salt that adds amazing flavor to a dish. If you sprinkle it on when a dish is hot, it seems to absorb in and is so delicious! You can even sprinkle it on a warm dessert, fresh out of the oven to give a hint of salty crunch, it will take your warm chocolate chip cookies to a new level! I also use Smoked Maldon, usually for some of the Mexican dishes like I mentioned above, but it also works great on veggies or anything you want to add a hint of smoky flavor to. Fleur de sel is another great finishing salt which is more expensive and can be reserved for a special occasion, whereas Maldon is more of an everyday finishing salt. As an everyday cooking salt, I highly recommended Diamond Kosher Salt.
Extra Virgin Olive Oil
I do most of our everyday cooking in extra virgin olive oil, unless I'm cooking with extremely high heat or frying, in which case I would use a vegetable or peanut oil. There are varying qualities of olive oil, a lot of it comes down to personal preference. Some are grassy or peppery, some are lighter or deeper flavored. For me, I use an everyday extra virgin olive oil for cooking and then I always have a higher quality olive oil on hand for salad dressings or to drizzle over food. A good rule of thumb is if you're going to cook it, you can get away with an everyday olive oil, if you're going to eat it in its current state, use a higher quality.
Chipotle in Adobo
I usually have 1-2 cans always stocked in my pantry. Chipotle in Adobo are smoked and dried jalapeños that are sold either in a jar or a can in the international aisle of the grocery store. They are rehydrated and packed in a tomato based puree with vinegar and spices and pack a punch of heat and a ton of flavor. I use it all the time for most Mexican dishes like Carnitas and Chicken Tortilla Soup but a tablespoon of the sauce also works great in a chili. It is spicy, so depending upon the level of spice you'd like, adjust accordingly. To give you an idea, I. usually chop one chipotle in adobo into a small dice and add 1-2 Tablespoons of the sauce and it seems to be just the right balance of flavor and spice for my family. I usually store the remaining contents of the can in a Tupperware container in the fridge so I have them for next time. Chipotle in adobo gives an underlying smoky spice to a dish and adds another layer of amazing flavor!
San Marzano Tomatoes
San Marzano (also labeled pomodori di San Marzano) tomatoes are only grown in the Campania region of Italy, many of them sold in the U.S. are not the real thing. Don't be fooled by imitation, not all "San Marzano Style" tomatoes are actually San Marzano tomatoes. I love them because of their texture and amazing intense flavor that only gets better from the can as you let them simmer into a homemade marinara sauce. When in doubt, look for a DOP emblem on the label for authenticity. Otherwise you may be paying more for tomatoes that aren't actually San Marzano.