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November 15, 2012

Recipe for squash walnut wheat muffins

Squash walnut wheat muffins add a bit of sweetness to the Thanksgiving table.

Every holiday table needs something small, sweet, orange, and full of carbs. These squash walnut wheat muffins fit the bill. Made with healthy white whole wheat flour and canned squash purée (which could also be pumpkin purée, if that's what you have in the cupboard), these little muffins satisfy the sweet tooth, and the carb tooth (if there is such a thing). And on a table filled with dishes served family-style, it's nice to have something just the right size for one person. Muffins generally don't overnight well, but I like to save a few for breakfast the next morning, when a quick zap in the microwave brings them back to life.

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October 14, 2012

Recipe for pumpkin banana waffles

Pumpkin banana waffles bring out the best in Fall, from The Perfect Pantry.

When our friends Mary and Michael took us to Arthur & Pat's, their favorite beach-side breakfast place, a couple of weeks ago, my husband Ted ordered pumpkin banana pancakes that disappeared before I had a chance to taste them (how's that for a recommendation?). So, when he suggested waffles with the same flavors, we made a batter, and tasted, and added, and tasted, and added, until we got as close as we could to the pancakes Ted remembered. Afterwards, though the waffles were so very good, I realized what was missing: the sea air. Everything tastes better when you're near the water, but I promise that, even inland, you'll fall hard for these waffles. Don't forget to freeze a few to pop in the toaster for afternoon snacks.

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September 25, 2012

Recipe for two-tomato bread salad with roasted garlic dressing {vegetarian}

Two-tomato Tuscan bread salad, from The Perfect Pantry.

To squeeze, or not to squeeze: that is the question. Panzanella, the famously frugal Tuscan bread salad, dates as far back as the 1500s, and I'd be surprised if any two Tuscans have made it exactly the same way since then. Everyone agrees on the basics: panzanella must contain bread, preferably slightly stale; and it must contain tomatoes, preferably perfectly ripe; and it must be bound together with some type of vinaigrette dressing. Beyond the basics, each salad maker creates at will, using other harvest ingredients (cucumber, onion, olives) and whatever else is at hand. Some cooks like to soak the bread briefly in water to rejuvenate it, and then squeeze the water out. I prefer to let the bread soak up the vinaigrette, and retain just a little bit of its crouton-like crunch. In this two-tomato bread salad, I combine ripe red tomatoes with my own slow-roasted tomatoes, which have been packed with their cooking olive oil, redolent with garlic and thyme. The oil and tomato juices, along with roasted garlic, add depth to the vinaigrette, which flavors the bread. Thank you, Tuscany.

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August 14, 2012

Recipe for pan pizza for one (or two)

Pan pizza for one (or two), from The Perfect Pantry.

A couple of weeks ago, my cheesemaker friend Christine arrived with a log of her glorious chevre, and also an early experiment with a beeswax-rind goat gouda that was out of this world. Every bit as ethereal, the fresh, yeasty pizza dough her husband made for us (thank you, Ross) begged to be played with, right then and there. We divided the dough into six equal pan pizza portions -- each one just the right size for one or two people -- and cooked them one at a time in a small nonstick frying pan on the stove top. It was the perfect way to indulge our individual topping fantasies, combining homemade cheeses with produce from the farmstand and herbs from my garden, and a great idea for family pizza night or a pizza party. Create a toppings bar, with a selection of cheeses, vegetables, fruits and herbs, and let everyone decorate the pizzas of their dreams.

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June 28, 2012

Whole wheat walnut-raisin biscotti recipe


When my friends Donna (Just One Donna) and Stacy (Get Up Off the Couch) came for a day of work-related brainstorming, I took the opportunity to road test some recipe ideas for our lunch. After all, who better to suffer your kitchen experiments than fellow bloggers? A nice quiche, green salad, and molasses spice cookies followed a morning snack of walnut-raisin biscotti. Made with white whole wheat flour and not much sugar, these healthier cookies get their sweetness from golden raisins, which also keeps them just moist enough. We were so deep in conversation that we forgot to dunk, but the next morning I slid a leftover biscotto into my coffee, the perfect way to start the day.

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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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