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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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May 9, 2010

Salsa (Recipe: chicken, black bean, avocado and cheese quesadillas)

Chicken, black bean, avocado and cheese quesadillas

In the house where I grew up, the cuisine spanned two cultures: eastern European Jewish, and Weight Watchers®.

Neither of those cultures embraced salsa, at least not back in the 1960s, so it was decades before I first tasted the condiment that now might, or might not, be more popular than ketchup.

When tomatoes are in season, I make salsa fresca with fresh tomatoes, onions, jalapeño peppers, lime and salt. For most of the year, though, I also keep jars of several types of store bought (cooked) salsa in my pantry: smoky peach, tomatillo and habanero-lime salsas, from Trader Joe's; medium-hot mango salsa from Costco; mild tomato salsa made by Paul Newman (okay, I know he didn't make it, but I like seeing his face on my pantry shelf, and I can buy his salsa in my local market).

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April 1, 2010

Black pepper (Recipe: sun-dried tomato ketchup)

Sun-dried tomato ketchup kicks up any sandwich or burger. 

Last week, my high school reunion came to me.

Two friends from high school days in suburban New Jersey, along with four of their friends from now, made their way to my log house kitchen for a cooking class.

In high school, we never cooked together. In fact, I never cooked at all, except for the few months when I declared myself vegetarian and my mother informed me I could cook my own meals until I "got over it".

The menu, tagine cuisine, featured simple, straightforward, Moroccan dishes based on meat, fish, vegetables and dried fruit. The group remarked on how delicious everything tasted, and the conversation turned to spices. I explained that I replenish my spices once a year, or in the case of some I use all the time, like black pepper and cumin and cinnamon, much more frequently.

"Ah," they said. "That must be why it all tastes so good!"

That, and good juju when old friends get together in the 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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