New from the archives: four fresh posts (Recipes: broccoli eggrolls, shrimp etouffee, cold aubergine salad, Scotch shortbread)
For the past few months, I've been keeping my promise to revisit a few posts each month from the first two years of The Perfect Pantry, in the days before I photographed the food I cooked.
I'm really having fun making some of my favorite dishes again, with some of my favorite pantry ingredients, and while I'm back in the archives, I'm also updating the recipes and links.
Shrimp etouffee, a perfect dish for entertaining, tastes just as good with crawfish (harder to come by in New England). Without hot sauce, though, it's just an ordinary stew.
Ken Hom's cold aubergine salad gets its rich flavor from black vinegar, one of my favorite Chinese condiments.
The recipe for Gwendolen's Scotch shortbread, my husband Ted's favorite, came word-for-word (including the name) from his mother, who often would embed a maraschino cherry half in each cookie. Lots of butter makes this shortbread melt-in-your-mouth delicious.
And broccoli eggrolls (top photo), a recipe we've been making for more than 20 years, can be vegetarian or not, and also can be made ahead and frozen. A quick reheat in a moderately hot oven will crisp them up when you're ready to serve, though, honestly, they're quite irresistible fresh from the wok.