Fresh Five: Hungry in Brooklyn’s Staple Ingredients

We’re back! “We” being Fresh Five, and “back” meaning Fresh Five returns from our one-week vacation. And yes, we did work on our suntan – thank you for asking. Speaking of back, Shea Hess of Hungry in Brooklyn is back for her second Fresh Five. In this week’s video, she talks about the ingredients you will always find in her pantry or refrigerator. If you want to go to her apartment and confirm for yourself, we do recommend calling first.
 
Both incredible and edible, eggs are one of Shea’s kitchen staples. But she’s not cooking with any old supermarket dozen. Keeping with Hungry in Brooklyn’s organic initiative, she gets her eggs from local producers. The yolks are a richer yellow and the taste is unparalleled. Plus, at farmer’s markets you have more of a chance to find rare eggs- “easter eggs,” if you will. Won’t you?
 
One such in her current stash is a bluish egg that comes from the Araucana hen- a type of chicken Chilean in origin. The Araucana eggs don’t necessarily offer greater nutritional value, but a blue egg is a pretty cool jewel to have in your dairy crown.
 
Shea also lists her love of salts, except for the dreaded iodized salt. Insert “boo” sound effect here. One of her favorites is fleur de sel, which translates as “flower of salt” in French but actually comes from the sea. Since it’s found exclusively off the coasts of France, fleur de sel is pretty scarce which means it’s pretty pricey. To get the same big flaky effect from your sodium chloride, a cheaper alternative is kosher salt.
 
So check out what’s in her cabinets and drawers then let us know what five ingredients we’ll always find in yours!