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September 7, 2010

White vinegar (Recipe: peach salsa)

Peach salsa

A fun thing to know about white vinegar:

If you believe Mary Poppins (and who doesn't?), a spoonful of sugar helps the medicine go down, but did you know that a spoonful of white vinegar helps meringues go up? It also helps set the color of vegetables when you're boiling or blanching; helps add moisture to chocolate cakes; helps keep frosting white and shiny; helps keep eggs from cracking as they're boiling; and helps perk up wilted vegetables (soak them in cold water with a teaspoon of white vinegar).

So, take your medicine if you must, but keep white vinegar (which isn't really white; it's clear) in your pantry for everything else.

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June 20, 2010

Capers (Recipe: grilled tuna sandwiches with tartar sauce)

Grilled tuna sandwich with tartar sauce

True confession: I don't love capers all that much.

More than once, the long-stemmed giant caper berries from The Gourmet Outlet, so beautiful on an antipasto platter, have tempted me. More than once, a tin of medium-sized salt-packed capers from France has leapt off the gourmet shop shelf and into my cart.

The fancier the capers, the more I've wanted to love them.

I've tried, really. More than once.

Nevertheless, there's always a jar of capers, from the supermarket or local Italian market, in the door of my refrigerator. Some dishes just need the flavor of capers, and nothing else will do.

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May 30, 2010

Salsa (Recipe: mango gazpacho with or without shrimp and avocado)

No post today; instead, a recipe from Soup Chick that would be perfect -- perfect -- for holiday entertaining this weekend. All you really need is salsa and a few ingredients from the pantry.

Mango gazpacho

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May 25, 2010

Unsalted butter (Recipe: chive and parsley butter) {vegetarian}

Asparagus, grilled and topped with chive and parsley butter

Visitors to the 2009 Iowa State Fair saw Michael Jackson's moon walk.

At this summer's fair, they'll see Neil Armstrong's moon walk.

I guess one moon walk sculpted in hundreds of pounds of unsalted butter just wasn't enough for Iowa.

Bakers prefer unsalted butter for its consistency. Salted butters vary in the amount of salt they contain, so by starting with unsalted butter, a baker can determine exactly how much salt to use in a recipe.

I wonder how much salt goes into a butter moon walk.

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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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