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July 22, 2015

Burgers, burgers, burgers! The Perfect Pantry's favorites for summer grilling

Nothing beats an old-fashioned cheeseburger!

Nothing tops a juicy cheeseburger cooked to perfection on the grill. Nothing. I'm pretty sure I'd opt for a burger over my favorite jambalaya or garlic chicken skewers for my last meal. I love turkey burgers, and salmon burgers, and the occasional veggie burger, but at heart I'm a purist and adore my dribble-down-the-chin beef burgers. However, when it comes to toppings, I'm open to new ideas. Salsa and avocado, feta cheese, hummus -- I'll try it. How about you? Are you open-minded when it comes to burgers?

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July 12, 2015

Quick and easy chicken and corn chowder

Quick and easy chicken and corn chowder really is a meal in a bowl!

Here in the Northeast, we love our chowder all year long. I'm partial to traditional New England clam chowder, packed with fresh clams and chopped potatoes swimming in a creamy base, and I love a fish variation, with chunks of cod and whatever is fresh at the market. (I've heard there is a red chowder, made with tomatoes, from a very large city southwest of Boston with a rival baseball team. We don't speak of it.) Although chowder usually contains seafood, we New Englanders make allowances for people who cannot, or prefer not to, eat fish or shellfish. Corn, abundant in the summer, often stands in for clams, and brings its own sweetness to the chowder. In this recipe, I omit the potatoes and add some chopped rotisserie chicken. It's a great combination that turns the soup into a complete meal-in-a-bowl. A roux made right in with the vegetables thickens the soup; you can substitute gluten-free flour to make the chowder gluten-free. Serve some crusty bread or salty crackers on the side.

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June 17, 2015

Atlantic Canada seafood chowder {gluten-free}

Atlantic Canada seafood chowder, packed with clams, lobster, and fresh herbs.

Last year, we took a road trip with our friends Mary and Matt to Prince Edward Island, Canada's eastern outpost of life in the 1950s. If you've never been, you really must go. PEI seduces you with its low scale, green fields, beautiful beaches, Native Canadian culture, Anne of Green Gables, folk music, and lobster. Lots and lots of lobster. We had versions of this seafood chowder all across the island, and I couldn't wait to make my own when we returned home. This is a really a "use what's fresh in the market" chowder, in any combination you like. Fresh clams, and fresh parsley, make all the difference; evaporated milk gives body to the soup, without using any flour as a thickener. Make a Lennie Gallant play list, and serve big bowls of this chowder with hunks of crusty bread or salty crackers. Don't be surprised if Anne herself shows up for dinner.

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May 27, 2015

Canadian cheese, potato and bacon soup {gluten-free}

Use Canadian Oka cheese, or fontina, in this creamy potato and bacon soup.

My (Canadian) husband Ted often remarks that I don't include enough Canadian recipes in my cooking repertoire. He's not wrong. The truth is that I've never really been able to define Canadian cooking. We've enjoyed classic French-influenced food in Montreal; smoked oolichans in British Columbia; Chinese and Greek food in Toronto; lobster cooked every which way on Prince Edward Island. Is one cuisine more Canadian than the others? Still, when I create recipes for Ted that bring together Canadian flavors, I gravitate toward the trifecta of Yukon Gold potatoes, bacon, and cheese. This soup marries all three. If you can find Oka, a mild semi-firm cheese from Southern Ontario, please use it here. Easier to come by at my local cheese shop, Fontal, an Italian cheese, makes a sublime substitute, as will Danish Fontina, which is readily available here in almost any supermarket. If ever there were comfort food in a bowl, this creamy smooth cheese, potato and bacon soup is it, and you don't have to be Canadian to fall in love with it.

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March 25, 2015

New Orleans-style red beans and rice, with shrimp {gluten-free}

New Orleans-style red beans and rice, with or without shrimp, makes every day Mardi Gras!

In the final weeks before we moved from the log house to our city space, we dipped into the pantry almost every night to use up ingredients before the move. Some of our from-the-pantry creations were winners, others not so much. This red beans and rice variation, one of the keepers, came together quickly after I soaked dry beans overnight and then cooked them in the pressure cooker (I'd already run out of canned beans, which would be a fine substitute). Typically, the rice would be prepared separately, but I cooked it right in with the beans. If you omit the shrimp and use water instead of chicken stock, you'll have a hearty vegetarian main dish. Try to use homemade stock if you are gluten-free, but again, you can swap in store-bought low-sodium chicken stock. Don't wait until next year's Mardi Gras to enjoy this New Orleans-style recipe; make dinner a celebration, at any time of year.

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  • 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.

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