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February 16, 2014

Recipe for Costa Rican gallo pinto (black beans and rice) {vegan, gluten-free}

Gallo pinto (Costa Rican black beans and rice), with scrambled eggs for breakfast.

On every vacation my husband Ted and I have ever taken, one element of the local cuisine defined the entire trip. In Malaysia, I greeted every morning with mee goreng (fried noodles) for breakfast, in restaurants or from street carts; in Brazil, pao de queijo, cheese balls made of manioc, appeared everywhere with breakfast or afternoon coffee. Recently, on vacation in Costa Rica, gallo pinto was the constant. Throughout the country, there are beans (red or black), and there is rice (always white). And then there is gallo pinto, black beans and rice combined with some of the bean cooking water, garlic and bell peppers. You'll never see it with red bell peppers, but I like the color; green peppers are the norm. Cook the rice and beans separately, ahead of time (even a few days ahead), and reserve some of the bean cooking water in a small jar in the refrigerator. Then, toss the dish together in minutes, just before you're ready to serve. It's common to eat gallo pinto for breakfast, with eggs and plantains, or later in the day, with grilled fish or chicken.

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February 4, 2014

Recipe for potato, onion and blue cheese frittata {vegetarian, gluten-free}

Potato, onion and blue cheese frittata (The Perfect Pantry).

A blizzard can be a cook's best friend. Trapped in the house, with only my pantry and whatever I can scrounge in the refrigerator, I do some of my best, and most relaxed, cooking. On the day I made this frittata -- a kind of omelet finished under the broiler, to give it a bit of a crusty top -- I found a small piece of Stilton cheese left over from our New Year's Eve celebration with friends (thanks, Mary), and a couple of red-skinned new potatoes that were no longer brand new. Of course I always have eggs and onions, and soon enough, this frittata came to life. Use your favorite blue cheese, strong or mild. If blue cheese isn't your thing, try feta or goat cheese, or whatever you have on the day the snow strands you indoors. Be sure to use a frying pan that's oven-safe (no handles that will melt).

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December 29, 2013

The Perfect Pantry's favorite egg dishes for New Year's Day brunch

The Perfect Pantry's favorite egg dishes for brunch.

Quick -- run to the store, right now, today, and grab some eggs. You've got plenty of time to plan a great brunch to start the new year, but for that, you really must have eggs. While you're at the market, add some bread, any green vegetable, and a bit of your favorite cheese to your grocery cart. I love to make a fuss over breakfast or brunch, on holidays or on the weekends, yet most of my favorite egg dishes are a snap to make, and not at all fussy. Combine eggs with whatever you find in your pantry, and you can start the year with a brunch to remember. Eggs are key!

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December 3, 2013

Peanut oil (Recipe: latkes/potato pancakes) {vegetarian}

First published in December 2009, this updated ingredient post features new links and tweaks to the recipe. Even though we associate latkes with Chanukah, they're a crowd pleaser at any time of year. Make small ones for your Sunday football parties, or large ones for a vegetarian dinner main dish. Kids love latkes smothered with sour cream or apple sauce.

Latkes (potato pancakes): appetizer, side dish, or main course.

Rudolf Diesel had a dream.

When the German inventor and Utopian idealist demonstrated his new engine at the 1900 Paris World Exposition, it ran not on petroleum, but on peanut oil.   

In the perfect world, Diesel believed, renewable biofuels like peanut oil could power farm machinery and automobiles. In our imperfect world, my car still drinks gasoline, but peanut oil powers my frying.

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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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