• Home
  • About
  • Recipes
  • Books
  • Contact
Welcome to The Perfect Pantry, now with larger type, larger photos, and a design that's easier to read on your tablet or phone. For more goodies you won't find here on the blog, subscribe to my free newsletter, Tidbits. And to make sure you never miss a recipe, use the box at right to sign up for email updates.

April 25, 2015

Rosemary: like or dislike?

Rosemary

Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.

Parsley, sage, rosemary, and thyme: thanks to Simon and Garfunkel, when I plant one, I feel obligated to plant them all. Parsley and thyme became the mainstays of my herb garden at the log house, and I could use them both in most any recipe. A hardy sage bush lasted for years, though I harvested the leaves infrequently. Rosemary, not so much. The strong flavor has never been a favorite in our house. Rosemary isn't hardy here in New England, so every year I drive to the garden center, buy a new plant, dutifully tend it, and hardly ever harvest it. Do you cook with rosemary? What are your favorite ways to use it?

Rosemary: like or dislike?

Read more "Rosemary: like or dislike?" »

April 22, 2015

Pressure cooker brown rice risotto with asparagus, mushrooms and toasted almonds {vegetarian, gluten-free}

Use your pressure cooker to make brown rice risotto in no time. This one has asparagus, mushrooms and almonds, too. [ThePerfectPantry.com]

Please accept my apologies, but I absolutely cannot wait one more minute for the official start of asparagus season. Here in New England, the uber-snow has delayed everything: flowers, vegetables, and our general good humor. Asparagus season usually begins in early- to mid-May. This year, who knows what will happen? So, last week I gave in to temptation, and bought asparagus at the supermarket. Risotto seemed like the perfect transitional dish, and I'd been wanting to try short-grain brown rice in place of the Arborio rice I often use. Because brown rice takes so much longer to cook, I pressed the pressure cooker into service to speed things up. After 15 minutes of cooking at high pressure, the risotto gets finished just like it would on the stovetop, by stirring in vegetables, butter and cheese. Of course, you can make this recipe on the stove; just be prepared to spend more than 45 minutes stirring (tired arms!). Toasted sliced almonds echo the nuttiness of the brown rice, and provide a great contrast in texture.

Read more "Pressure cooker brown rice risotto with asparagus, mushrooms and toasted almonds {vegetarian, gluten-free}" »

April 19, 2015

Broccoli slaw salad with peanut-mango-Sriracha dressing {gluten-free}

Broccoli slaw salad with peanut-mango-Sriracha dressing: flavor explosion in a bowl!

QUESTION: How do you know when a salad is really, really good? ANSWER: When you plan for it to be a side dish, but find yourself eating a huge bowl of it as your main course. This broccoli slaw salad hits all the high notes -- sweet, creamy, crunchy, and Sriracha-spicy. Best of all, it's a quick and easy dish if you take advantage of some conveniences from the grocery store, like a bag of pre-shredded broccoli slaw. In the produce section of my supermarket, I found "rainbow slaw", which is broccoli slaw (shredded carrots, cabbage and broccoli stems) with broccoli florets mixed in. Rinse it under cold water before you make the salad, to perk up the vegetables. You can prepare this dish early in the day, and let it sit in the refrigerator until you're ready to serve. Try it on top of a salmon or tuna burger, or with roast chicken or grilled fish. Look for mango nectar in the Latino foods aisle.

Read more "Broccoli slaw salad with peanut-mango-Sriracha dressing {gluten-free}" »

April 18, 2015

Measuring spoons: like or dislike?

Measuring-spoons

Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.

If you're a baker, you probably think this week's Like or Dislike is a no-brainer. After all, how can you bake without measuring? For me, a notorious bake-o-phobe, measuring feels confining rather than comforting. When I cook, I seldom reach for measuring spoons, unless I'm creating a recipe for this blog, because I want you to be able to recreate that recipe pretty much as I made it. I prefer the free-form method of measuring -- using the palm of my hand -- for most things. Except when I bake. One tip, if you do use measuring spoons: see how I have them loose, in a mug? Take your spoons off the little connecting rings, and pile them into a container. So much easier to pull out when you need one. So, how do you feel about measuring in general, and about measuring spoons?

Measuring spoons: like or dislike?

Read more "Measuring spoons: like or dislike?" »

April 15, 2015

Cheese, bacon and guacamole panini

Muenster cheese, bacon and guacamole panini, invented by a food truck!

I didn't invent this sandwich. I wish I'd thought of it, but the truth is that I read about it in the bathroom, where I was flipping through an issue of Boston Magazine. Dubbed "The Green Muenster" in a nod to Boston's Fenway Park and its famous scoreboard wall, The Green Monster, this creation of Roxy's Grilled Cheese Truck sounded so amazing that I had to try my own version. The original is slathered with mayonnaise on the outside, which yields an extra-crispy crust on the bread. I changed it up a bit: thick slices of muenster cheese, bacon, a smear of guacamole, mayonnaise on the inside of the bread, and olive oil on the outside. Salty, creamy, gooey and crunchy, this panini is a truly ethereal meal on its own. If you don't have a panini press, use a stovetop griddle or frying pan, and weight the top of the sandwich with a second frying pan or heavy plate. It's just the kind of comfort food you want on the day your taxes are due.

Read more "Cheese, bacon and guacamole panini" »

Welcome to The Perfect Pantry®

  • My name is Lydia Walshin. From my tiny kitchen in Boston's South End, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives. Thanks so much for visiting.

Never miss a recipe

My best recipes

Shop here

  • Start your Amazon shopping here, and your purchases help support this site. Thank you.

Beat the drum

My Photo

Find me here too

Syndicated on BlogHer.com
Blog powered by Typepad