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September 8, 2013

Recipe for savory Southwest cornmeal waffles {vegetarian}

Savory Southest cornmeal waffles, with fried egg and salsa.

In the house where I grew up, my dad took charge of weekend breakfasts. Every Saturday, he made challah French toast, with rich, eggy bread left over from Friday night dinner. The surprises came on Sundays, from a repertoire that included "spit in the ocean", fried eggs and salami, and eggs scrambled with cheese or, if we were very lucky, leftover spaghetti and meatballs. I still eat eggs for breakfast on most mornings, and I like something sturdy to hold them up. When Cousin Martin visited a few weeks ago, we made these savory Southwest cornmeal waffles with red cornmeal from Rhode Island's iconic Kenyon's Grist Mill. I much prefer heat to sweet for breakfast, so we topped our slightly crunchy waffles with fried eggs and some spicy habañero salsa. You could go the maple syrup route, too.

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September 5, 2013

Recipe for roasted shrimp tacos with avocado peach salsa

Roasted shrimp tacos with avocado peach salsa.

Here in New England, summer -- and everything in the garden -- comes crashing down, literally, in the first two weeks of September. Ripe peaches plop from the trees, and we hurry to scoop the last tomatoes off the vines before they fall and rot. No one wants to give up on summer, so if you're in denial, like I am, try these roasted shrimp tacos with ultra-fresh avocado peach salsa. Juicy tomatoes and peaches, and creamy avocado, dribble down your chin, in a way that makes you believe that summer can go on forever. I always have shrimp in my freezer, but if you have scallops or salmon or other mild fresh fish, go ahead and substitute. A few pickled jalapeños on top, or extra cilantro, would be great. Pack these tacos to go, for an end-of-summer beach party or picnic.

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September 3, 2013

Recipe for bacon, lettuce and tomato salad with creamy basil dressing {gluten-free}

Bacon, lettuce and tomato salad with creamy basil dressing.

When it comes to salad, I fall in love easily and often, and when I do, I eat the same salad for days until my affections find another to love. I fell hard for this bacon, lettuce and tomato salad, tossed with a creamy dressing made with fresh basil from my herb garden. You'll want to use fairly robust lettuce, the ripest tomato, and just enough bacon to remind you of the best BLT sandwich you've ever had. Don't skimp on the basil; the dressing should be vibrant and herby. If you absolutely need the bread for your BLT, add some large homemade croutons. This is an in-season salad, so enjoy it now with the end of the summer tomatoes and basil. Then, save the recipe for next summer. You'll fall in love all over again.

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August 20, 2013

Recipe for quick and easy white clam chowder

White clam chowder, made quick and easy.

Here in New England, we love, love, love clam chowder. White, red, or clear -- where you come from probably determines your loyalty to one version or another. So what's a girl who was born in Manhattan (the home of red chowder), lived for decades in Boston (white chowder), and now spends most of her time in Rhode Island (clear chowder) to do? Well, if that girl were me (and she is!), she'd create her own chowder, the quick and easy kind. I'm partial to white chowders, made with the addition of milk or cream. And though I live near the water and can get fresh clams at my local fish market, I know many of you cannot, so I've used canned clams (our local favorites, from Iggy's, the clams we used in Rhode Island Recipes), and bottled clam juice in this recipe. Chowder is a summer tradition at clam shacks throughout Rhode Island, but it's a year-round comfort food that's easy to make in your own kitchen.

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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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