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August 13, 2014

Dill pickled green beans {vegan, gluten-free}

Dill pickled green beans, easy to make, great for snacks.

To be honest, I'm not one of those people who believes that pickling makes all foods taste better. Pickled cauliflower is still cauliflower, and you know how I feel about that. Pickled beets, pickled eggs, pickled carrots: not my thing. However, give me a good cucumber dill pickle, and I will be your best friend forever. When I found some just-picked green beans at a local farm stand, along with some perfect little Kirby cukes, I thought, "why not?" I made a basic pickling brine and divided it between two mixing bowls, one for cucumbers and the other for beans. With only 24 hours in the brine, the beans remained crisp and crunchy, every bit as good as the raw green beans I love to nibble for a low-calorie snack. Eat these pickled beans straight from the jar, or serve alongside a drippy cheeseburger at your next cookout.

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August 6, 2014

Hawaiian sweet potato salad {vegetarian, gluten-free}

Hawaiian sweet potato salad. #vegetarian #glutenfree

A longtime reader who I met when his wife took a cooking class from me, Ken retired to Hawaii several years ago. Recently he wrote to say he thought we needed some Hawaiian recipes in the American Regional Recipes section of The Perfect Pantry, and to help me get started, he sent several locally-published cookbooks. Hawaiian cuisine is really a crossroads of all of the cultures who've settled on the islands: Asian, Polynesian, native Hawaiian, and many former military folks from all around the United States. I've been having a great time reading through the books, marking all of the dishes I want to try. It's almost impossible to get authentic Hawaiian ingredients here in New England; however, many recipes can be adapted to what's locally available, like this one, which calls for Okinawan sweet potatoes. A bit of research taught me that Okinawan potatoes are a particular variety -- with purple flesh! I substituted our regular sweet potatoes, which I know everyone can buy in the market. Make this potato salad several hours ahead, to allow the flavors to blend, and serve it as a side dish with grilled beef, pork or chicken.

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July 2, 2014

Salmon and peas fried rice

Salmon and pea fried rice, a new July Fourth tradition.

When my husband Ted and I first moved to New England, we kept hearing salmon-and-peas, salmon-and-peas, right around the July 4 holiday (which is a pretty big deal up here -- and was, even before The Boston Pops turned it into a classy sound and light show). Salmon and peas first became an item because the salmon used to run just as fresh peas came up in the garden. Even though salmon is available year-round now, the holiday tradition endures. There's no one set recipe, so you have the luxury of combining the ingredients in any way, from grilled salmon and peas sautéed in butter, to poached salmon with peas and pasta, to soup. Some leftover cold rice in the refrigerator inspired my own take on the tradition (a new tradition, perhaps?), and the fish and peas worked so well in this fried rice that I'm going to add it to my year-round repertoire. I used red onion in the rice photos here, but now that the scallions have matured in my garden, I think I'll substitute those next time, for an additional pop of green. Happy Fourth, everyone.

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June 8, 2014

Traditional New England crab cakes

New England crab cakes taste best with a spicy aioli mayonnaise sauce.

When I stopped at my local fish market to buy some crab meat, I asked the fishmonger what he had available. He told me had frozen crabmeat, and when I inquired whether I'd have to pick it over to get out little pieces of shell, he shot me a look and said, "This crab meat is without equal." How could I pass that up? He was absolutely right, and the crab, which is not local to New Engand though we have made crab cakes our own, was plump and sweet, and clean. This recipe, which I got many years ago from my friend Jennifer, makes eight large crab cakes, which would be a perfect lunch for four people, or a dozen smaller bite-size treats for appetizers. Tartar sauce or aioli mayonnaise make the perfect slathering sauce.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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