Sexy Kitchens and French Pantry Essentials
Bonne Année! Happy New Year!
I’m welcoming the New Year with gentle elegance and a little ‘joie de vivre’ (joy of living your life). Unrelated to expensive purchases, grandiose soirees or aspiring to the “perfect” outcome. Instead, my focus is taking care of this aging body, making time for the things that evoke happiness, savouring home cooked food, and indulging in life’s little pleasures. Whilst sprinkling a dash of French flair wherever I can.
I tend to forego setting yearly resolutions, but this January I find myself bursting with ideas. Perhaps my rose tinted glasses are taking me for a spin, but I don’t plan on taking them off anytime soon. Besides the salted fish, giant whole turbo, olive stands, meat vendors, bundles of currants, spice selections and French cheese galore have left me utterly entranced.
I’m giving myself to France this year, fully devouring all the food and culture that she wishes to bestow upon me. And, I’ll be serving up all the best bits right here for you to savor as well.
What’s a Sexy Kitchen?
Well, its not plastic forks, takeout cartons, or even expensive ovens nestled below ornate tiled backdrops, that I can assure you. A sexy kitchen is simply one that is stocked with an array of ingredients alongside essential equipment needed for baking and cooking. Even a stylish airbnb can be misleading by offering only an Ikea pan, cheap salt and pepper shakers, along with a hidden bottom shelf bottle of olive oil. Not very sexy.
*When I traveled in the states, I often packed kitchen tools, a french press and ingredients in my luggage.
I first heard the term “sexy kitchen” while listening to the audio book ‘What French Women Know’ by Debra Ollivier, where she describes her 20 something apartment kitchen and lack of a proper omelette pan or any seasonings as being deemed ‘not a sexy kitchen’ by her then French boyfriend.
Any kitchen large or small, modest or grandiose can be ‘desirably dressed’ for a year of enjoyable cooking and baking. There’s no need to go overboard on remodelling or max out your finances on high end copper pots. We just need a few essentials to enhance the flavors and textures of our culinary pursuits.
What you need for a Sexy French Kitchen
Here’s a list of pantry and kitchen items I deem as must-have’s. There are many more that didn’t make this list, but I’ll save those for another round. No need to stock up all at once, rather let your kitchen’s sexiness evolve throughout the year.
*Let me know which of these are on your list or ones you think I should include.
Pantry Essentials
The Basics
Fleur de Sel and Flaky Sea Salt: For finishing dishes with a delicate salty crunch and flavor.
Pepper Grinder: Black peppercorn on everything please.
Dijon and Whole Grain Mustard: Slathering on sandwiches, enhancing vinaigrettes, marinades, or sauces.
Olive Oil: Opt for a high-quality French or Mediterranean olive oil to top dishes or soak up bread. Visit an olive oil store for tastings and advice. I’m using Terra Delyssa for my everyday cooking at the moment.
Red and White Wine Vinegars: A must for classic French vinaigrettes and sauces.
Butter (High Fat): Tangy French butter for spreading on breads and Beurre Doux (unsalted butter) for your pie dough and many baking recipes. Although, I have been using salted butter more for cookies and cakes.
Herbs and Seasonings
Herbes de Provence: A dried herb blend (rosemary, thyme, oregano, lavender) for meats and vegetables. Makes a great compound butter too.
Fresh Herbs: I purchase fresh sage, rosemary, and parsley most weeks. Terragon, mint, and dill for specific dishes. Store them in the fridge, lowered into a partly filled glass of water.
Whole Nutmeg: Grated nutmeg adds the perfect nutty touch to sauces, pastas, and soups.
Fresh Garlic: Sorry, minced garlic in the jar is not very sexy.
Shallots: The milder sweeter alternative to onions loved for French cooking and so many other savory dishes.
Dairy
Crème Fraîche: A rich, tangy cream somewhat like sour cream used in desserts, sauces, and soups. Mix a little in your scrambled eggs right before they’re done for the fluffiest texture.
Mascarpone: Soft Italian cream cheese, sweeter than the American version and perfect for whipped spreads and dessert frostings. Italy is France’s cousin, so we’re borrowing from relatives here.
Preserves aka Fruit Jam
Fruit Preserves (Apricot & Fig): To pair with cheeses, spread on fresh bread, or add to desserts. My Chocolate Cake Recipe is super moist due to a little fig jam folded into the batter.
Cheese Companions
Cornichons: Tiny pickles that pair beautifully with charcuterie and cheese. Add to sandwiches, eggs, or mix into smoked fish spreads.
Honey “Miel” (Thyme, Lavender or Chestnut): For drizzling over cheese, yogurt, making glazes, and sweetening desserts. My favorite is wildflower honey, but I’m loving the French Thym (thyme) honey on granola.
Baking Enhancers
Whole Vanilla Beans or Vanilla Bean Paste: A must for just about any baking recipe, especially rich custards and cakes.
Almond Flour: For making French classics like macarons or frangipane.
Cooking Enhancers
Duck Fat: For frying potatoes or adding depth to confit dishes.
Canned Sardines or Anchovies: Sardines are a staple in most classic French dishes and spreads. Anchovies also boost the flavor of pasta and sauces. Look for smoked varieties of both.
Chocolate
Chocolate (70% or Higher): Quality dark bittersweet chocolate for making desserts like mousse or ganache.
Wine
French Wine: A bottle of red Bordeaux and white Chablis for cooking or sipping.
Equipment Essentials
French Brands: Le Creuset, Staub, Emile Henry, De Buyer, Opinel, Laguiole, Mauviel, Cristel
Knives
Sontoku Knive: The all around chopping, dicing, mincing food prep best friend.
Pairing Knife: When you need to be precise and cut small things.
Cooking
Cast Iron Dutch Oven (Cocotte): Perfect for slow-cooking stews or baking rustic bread recipes like my classic Artisan Bread.
Cast Iron Pan: My favorite choice for making omelettes, searing meat, and baking Fruit Crumbles. I use my enamelled cast iron pan for just about everything.
Sauce Pan: A medium saucepan for simmering sauces and soups.
Stainless Steel Pan: The workhorse of the stovetop.
Baking
Quiche or Tart Pan: A fluted pan with a removable bottom for classic French Tarts or Breakfast Quiche.
Rolling Pin (French Style): A tapered rolling pin for better control over dough thickness.
Pastry Brush: For glazing tarts, bread, or pastries.
Bench Scraper: My beloved baking tool for cutting, scooping, and working with dough.
Kitchen Tools
Digital Kitchen Scale: For precise measurements, a must have for anyone who bakes.
Wooden Spoons: For stirring sauces and delicate ingredients without damaging your cookware.
Offset Spatula: For spreading cream, frosting, and batters.. or flipping crêpes.
Microplane: Lots of grating and zesting to do this year.
Make My Everyday French Vinaigrette
I’ve been eating a lot of salads for lunch lately to balance out the massive indulgence of cookies and pie over the holiday. Mine usually consists of fresh leafy lettuce, chopped nuts, bleu cheese, hard boiled eggs, salmon, and this easy vinaigrette.
Ingredients
120 grams (1/2 cup) extra virgin olive oil
60 grams (1/4 cup) red wine vinegar
juice of half a lemon
1 teaspoon honey
1 tablespoon dijon mustard or whole grain mustard
salt and pepper to taste
Combine everything into a glass jar with a lid, then give it a good shake. You can also add everything to a measuring cup with a spout, stir vigorously with a fork if you plan to use it right away. Store it in the fridge for up to a week. Shake or stir well before using again. Adjust the flavor measurements to your liking, but keep the olive oil and vinegar as the base. Most of the time I just eyeball the amounts and then taste.
New Bakes on Two Cups Flour
French Silk Pie recipe with rich chocolate mousse, inside an all butter pie crust, topped with vanilla chantilly whipped cream and chocolate shavings.
Decadent easy to make Eggnog Chocolate Mousse topped with vanilla whipped cream and candied almonds. This version of chocolate mousse uses dark and semi sweet chocolate, folded into whipped eggnog and whipped cream.
Vanilla Orange Loaf Cake is bursting with flavor, made with orange zest, vanilla bean, orange syrup, and a sugar glaze. Easy to make quick bread that doubles as a cake, to be served for breakfast or dessert.
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Pretty much most of those items listed are in my kitchen or pantry, and like you I always go prepared when we travel, particularly with a sharp knife and a cutting board.
Don't forget Piment D'Espelette AOC - dried, powdered, faintly smoky, sweet red, mild, chilli peppers from the small town of Espelette in the French Basque region. Delicious heated slowly to an infusion of olive oil, fresh garlic, chopped rosemary or fresh parsley, sea salt and black pepper. Can be used as a base for beans, pasta, risotto or tomato based sauce.