What's in my Pantry with Patricia Hartmann
She understands flavor pairings like the back of her hands, is a master improviser, and always has a trick (or should I say, spice) up her sleeve. Let’s dive into her not-so-secret pantry must-haves.
I’ve been blessed with immaculate home-cooking from the moment I left the womb. Between casual weeknight coconut curries, 8-hour beer-braised beef stews, and day-long Thanksgiving cook-a-thons, there isn’t much my mother can’t do in the kitchen. Her European upbringing is a primary influence for her cooking, from being raised on traditional German food, to living in Paris and expanding her palate traveling across the globe. Between runway shows and jet-setting for work, she made time for night classes at Le Cordon Bleu, a renowned French culinary institution. Despite leaving without a Grand Diplôme, she took with her a deep love for cooking, and innumerable technical skills in the kitchen. She understands flavor pairings like the back of her hands, is a master improviser, and always has a trick (or should I say, spice) up her sleeve. Let’s dive into her not-so-secret pantry must-haves:
Toasted Sesame Oil (and Sesame Seeds)
Patricia says:
“These add a rich, nutty flavor that can elevate any salad or Asian-inspired dish, and even desserts. I especially love them in slaws, particularly those with cabbage and cucumbers. Toasted sesame oil is excellent for finishing dishes (as opposed to cooking with) since the flavor is delicate.”
Her signature dish applications: Asian Cole Slaw, Homemade Peanut Sauce
Pantry favorites: Saratoga Olive Oil Co., La Tourangelle, Momofuku Goods
Homemade Herb-Infused Oils
Patricia says:
“My favorite oils to use in my cooking are the infused oils I make myself, particularly I love doing parsley, basil, or tarragon. For these, I like to use a neutral oil like grapeseed, and you simply blanch the herbs and transfer them to ice water, and then add to a blender with the oil until smooth and vibrant. You can strain it through a coffee filter in the fridge (it usually takes about 12 hours or overnight), and you’re left with a beautiful, concentrated oil. These are excellent for finishing dishes, adding to salads, and it’s much more fresh and economical than store-bought varieties.”
Her signature dish applications: Strawberry Balsamic Salad with BBQ Chicken Breast
Aged Balsamic Vinegar
Patricia says:
“Aged balsamic brings a balance of tanginess and sweetness, and I like to use it in unexpected dishes, such as lentil soups or bean stews. It adds a surprising depth of flavor without overpowering. Along with a classic aged balsamic, many brands carry varieties of fruit vinegars or infused aged balsamics. Depending on what you are cooking, these can also be a wonderful addition.”
Her signature dish applications: Indian-inspired Lentil Soup
Pantry favorites: Giusti Balsamic Vinegar of Modena, Williams-Sonoma 25-Year Barrel Aged Balsamic Vinegar, Brightland Grape and Blackberry Vinegar
Frozen Concentrated Orange Juice
Patricia says:
“This one always takes people by surprise, but it’s my go-to. I use a tablespoon of this in many savory and sweet dishes, particularly in Asian-inspired recipes. I love adding it to my coconut curry or butter chicken, because the concentrated nature of the sugar adds a fruity depth.”
Her signature dish applications: Coconut Mango Curry with Chicken
Canned Tomatoes (Fire-Roasted, Stewed, Crushed, and Whole)
Patricia says:
“This one is simple, but a true pantry essential I rely on is canned tomatoes. Needless to say, you can use them in countless dishes, from beef stews to soups and casseroles. They are the cornerstone in most of my slow-cooker recipes, and it helps to have a variety of types on-hand.”
The San Marzano Tomato is perhaps one of the most renowned and sought-after canned tomatoes, but buyer beware: the tomatoes are not real San Marzanos unless they have both the DOP stamp from the EU and the Agro Sarnese-Nocerino Consorzio stamp.
Her signature dish applications: Homemade BBQ Sauce, German Beer-Braised Beef Stew, Kidney Bean Chili
Pantry favorites: Strianese San Marzano Whole Tomatoes, Bianco DiNapoli Tomatoes (not San Marzano, but delicious)
Bonus: If you could have only 5 spices in your pantry, which would they be?
Patricia says:
“This one is hard because I love my spices, but if I had to pick 5 essentials, they would be cumin, yellow curry powder, oregano, cinnamon, and red pepper flakes. Not only do I add these to everything under the sun, but they are so versatile.”
Collab of a lifetime🙌🏻🙌🏻