Everything in its place. A working archive of recipes from the Haus27 kitchen — tested, refined, and worth repeating.
The pantry is the foundation. These are the ingredients worth seeking out — things that make a real difference and that we keep stocked at all times in the Haus27 kitchen.
Sources listed where relevant. Most are available online if you can't find them locally.
Mild, buttery, low bitterness. Use for finishing, dressings, anything where you want the oil to be present without dominating. Not for high-heat cooking.
Spanish, aged minimum 6 years. Rounder and more complex than red wine vinegar. Essential for vinaigrettes, deglazing, and finishing braises.
Korean or Japanese, not Chinese. Finishing oil only — never cook with it. A few drops transform a bowl of noodles or cucumber salad.
Wood-roasted Navarran peppers, skinned by hand. Sweeter and more concentrated than any jarred roasted pepper.
Ortiz is the standard. Packed in olive oil, not sunflower. Use to build depth in braises, pasta, dressings.
Sharp, clean, not sweet. Buy the glass jar. Vinaigrette base, cream sauces, rub before roasting.
The mildest, sweetest miso. Whisk into butter for fish, stir into vinaigrettes, use in marinades.
Not the mild European supermarket version. Deep red, fragrant with coriander and caraway, genuinely hot.