• Jerrelle Guy's Pantry •

 All photos by  Jessica Nyiredi

All photos by Jessica Nyiredi

Jerrelle’s inspo comes from near and far, a quality that’s apparent in her blog (Chocolate for Basil) and in her pantry, too. She lives in Boston, but a childhood in South Florida and Asian and Filipino heritages are just a few of the influences that make up her food style. While the flavors from these places are important to her, so is the local food scene, hitting up neighborhood markets for eclectic staples like fresh ginger, alternative flours, and local IPAs. For Jerrelle, the magic’s in the local/global mash-up.

Most of all, we #pinefor her strong sense of self. She writes that her book Black Girl Baking is all about claiming her blackness, bringing that identity into her food space, and owning it.

Let’s peek into this Boston-based eclectic pantry.


Jerrelle's Pantry

her style

  • "In my food, you'll see the roots of my childhood growing up in South Florida, a lot of my Southern influences from my dad's side, Asian and Filipino influences (from my mom + college life), Italian influences and Tex Mex too. We cook a lot of plant-based meals, but lately I’ve been focused on baking. Desserts are a nice common denominator between people, especially when I can make the recipes vegan or gluten-free without losing integrity.  Usually by the end of the day though, I’m tired and end up stir frying some leftover rice--my reason for keeping batches of cooked brown rice on standby in the fridge--or cooking pasta for dinner.
  • My kitchen style is a bit eclectic. The apartment building is art deco. Then there's vintage things and more modern bits interspersed with splashes of industrial steel. It's a small space and there's lots of personality coming from all the different ingredients and props and equipment and spices, etc., so I just let them speak for themselves while keeping things contained, staying fairly minimal and making sure I can see what and where everything is with the least amount of distractions.  I've made this kitchen a place that feels inviting and fresh when I step into it--not overwhelming-- so that I can think and work efficiently in it for long stretches of time.


 

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markets & shopping

  • Because I do a lot of freelance R+D and food photography, assignments come to me in the middle of the week with different goals, so I find myself constantly balancing my own food needs with buying groceries for these projects.  So it really depends on the day of the week and the project. On weekends we walk or take the T (train) to different places to get groceries: the Whole Foods down the street; Trader Joes, my favorite Indian or Russian Bazaar off of Beacon for special spices, more tahini or wine; Ming's Supermarket(!!!) for extra lbs of ginger, big bags of fresh greens, fresh tofu + rice in bulk; up to North End to buy fresh bread or more olive oil from Bricco; Copley Square Farmers Market for Field & Vase sunflowers. Boston Public Market for pressed juice from Mother Juice, some Taza Chocolate, Q’s Nuts, Apple cider donuts from Red Apple Farm, or some local IPA; Haymarket is right next to Boston Public Market and sells produce for insanely cheap year-round. I especially love weekends at Haymarket because of the energy there, strolling the stalls and being swallowed by the crowd and loud noises just gets me out of my head. You have to be in the moment when you're there, because it’s an experience.  But in the middle of the week if I'm deep into a project and need ingredients I'm quick to call a local grocery delivery service instead.

 

kitchen inspiration

  • Inspiration usually starts with a craving or a lightbulb idea inspired by a picture I saw or something I remember--which essentially turns into just another craving. I try to bring the idea to life how I imagine it to taste.  Then I take it at least one step further, always with more intentional ingredients that make me feel good.
  • inspirations in order of influence:
    • A craving or memory
    • Any of my friends on Instagram (@justcrumbs @wildsunflowerchef @acozykitchen @shiramcd @mydailysourdoughbread @samanthajamesbolton @dianagalt @thedaleyplate @halfbakedharvest @vegetarianventures @fannythefoodie  @food52 @thefeedfeed @thekitchen @sarahjampel ++++)
    • Newsletters and blogs coming into my email
    • Cookbooks
    • Rappers
    • I call my mom - she is always on some new diet, and you wouldn't think it, but diet books introduce ingenious ways to rethink ingredients.
    • Old magazines


 

fridge must-haves

  • Herbs--I always have some herb especially for food styling (it's my styling crutch)
  • Butter. Lots of butter and different types for baking and for lattes. (Melt, Irish Butter, Earth Balance, etc.)
  • Salad Greens
  • Limes and lemons
  • Ginger root
  • Probiotics
  • Cooked brown rice
  • Organic tofu
  • Tempeh or (Smiling Hara Hempeh!)
  • Nut milk or oatmilk or flaxmilk
  • Frozen blueberries, I don’t think I know what unfrozen blueberries taste like.
  • Frozen bananas, for nice cream
  • Ice cream, for ice cream
  • Cookie Dough, I always have some kind of cookie dough hidden in there
  • Frozen peas and spinach

 

pantry staples

  • I make sure to restock my pantry with basic baking ingredients. Every once in awhile I pick up fancy alternative flours or different spices for experimenting, but for the most part I enjoy celebrating the basics, because when you have less material to work with, it's much easier to get creative. 
  • Salt

  • Olive oil

  • Wine

  • Coconut oil

  • Baking flours

  • Cacao powders + nibs

  • Cocoa powder + chocolate chips (lilly’s + enjoy Life)

  • Coconut Sugar

  • MCT oil

  • Hot sauce

  • Soy sauce

  • Apple Cider Vinegar

  • Honey

  • Homemade chili oil

  • Dried Chilies

  • Pepper(corns)

  • Brown rice and brown rice pasta

  • Rolled oats

  • Coffee beans and instant coffee (Elite Coffee)

  • Tea packets

  • Cinnamon

  • Vanilla bean paste and extract

  • Almonds and almond butter

  • Tahini + sesame seeds

  • Potatoes

  • Digestive Enzymes

  • Vitamin D pills

  • Nutritional yeast

  • Maca powder

  • Protein Powder, the brand changes


 

tools

  • My handheld frother #1 right now

  • Ice cream scoop-- for cookies, drop biscuits and ice cream

  • Baby spoons- I eat most things with a baby spoon…or a set of chopsticks

  • Chopsticks.

  • Serrated knife!!!

  • Bench scraper-for cleaning the counters

  • Offset spatula- finally beginning to appreciate it

  • Whisk!

  • + my Kitchen Aid Stand mixer -I wrote a whole story about how much it means to me. <3

  • Measuring cups and spoons. I'd be nowhere without them.


 

cookbooks


 

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To Sum it Up:


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