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Pantry Raid: Mildred’s Temple Kitchen owner Donna Dooher’s five essential kitchen items

By Tiffany Leigh| Photography by Donna Dooher
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Pantry Raid: Mildred's Temple Kitchen owner Donna Dooher's five essential kitchen items

We’re asking chefs to peer into their pantries and tell us their top shelf-stable essentials. Here are six staples that Mildred’s Temple Kitchen owner Donna Dooher made sure to stock up on before we went into lockdown.

Pantry Raid: Mildred's Temple Kitchen owner Donna Dooher's five essential kitchen items
Prepared mustard

What kind: Koslik’s Lime & Honey and Classic Dijon Where she bought it: Rowe Farms
What she does with it: “It’s wonderful for mixing into chicken and egg salad for sandwiches, or to slather onto burgers. It’s also a great addition to salad dressings and marinades.”

Pantry Raid: Mildred's Temple Kitchen owner Donna Dooher's five essential kitchen items
Concentrated paste

What kind: Entube Where she bought it: The Spice Trader
What she does with it: “The tube design is so handy; just squeeze out a small amount for an instant flavour boost! I use the curry paste in Indian sauces, and the harissa in tomato sauces that need some heat. And for coconut-based sauces, I use both.”

Pantry Raid: Mildred's Temple Kitchen owner Donna Dooher's five essential kitchen items
Hot sauce

What kind: Mildred’s Red Hot Chili Peppers Where she bought it: Mildred’s Temple Kitchen
What she does with it: “I mix it up with some maple syrup—my go-to is from Lanark County—and then rub it on pork ribs before barbecuing them. It’s so easy and delish!"

Pantry Raid: Mildred's Temple Kitchen owner Donna Dooher's five essential kitchen items
Couscous

What kind: Moroccan couscous Where she bought it: Alimentari Italian Grocery
What she does with it: “It’s an easy starch to whip up for hearty stews. It’s also great as a side dish on its own, or as an addition to a leafy green salad.”

Pantry Raid: Mildred's Temple Kitchen owner Donna Dooher's five essential kitchen items
Spice blends

What kinds: Ras el hanout, berbere and black salt Where she bought them: The Spice Trader
What she does with them: “I mix the ras el hanout into hot clarified butter, then toss it all with cauliflower florets before roasting in a hot oven. The cauliflower comes out so flavourful that it can be considered a meal in itself. The Ethiopian berbere spice blend is so full of flavour; it offers both a textural boost and hit of heat. I sprinkle it on flatbreads, hummus and roasted red peppers. As for black salt, I use it to season secondary cuts of meat—things like pork shoulder and beef brisket. I also like using it for brines, and it’s great as a rub for duck confit, too.”

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Tiffany Leigh is an award-winning freelance journalist with degrees in business communications and education. She has a culinary background, is a recipient of the Clay Triplette James Beard Foundation scholarship award and has worked in restaurants such as Langdon Hall. In addition to Toronto Life, her pieces have been read in publications such as Forbes, Vogue, Eater, Dwell, Elle, Business Insider, Playboy, Food & Wine and Bon Appétit.

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