• Home
  • About
  • Recipes
  • Books
  • Contact

May 29, 2012

Recipe for melon with lime, peanut and mint topping

Use your favorite ripe melon for this salad with lime, peanut and mint topping.

Cantaloupe, casaba, crenshaw, canary: I adore melon, and not just the orange-fleshed ones. Squirt some fresh lime on chunks of ripe, juicy melon, and I'm in breakfast or dessert heaven. Still, I'm in a shake-it-up mood these days when it comes to old favorites in the kitchen (remember the maple cinnamon matzoh brei). So, inspired by mint coming up in my garden, I decided to try slices of melon with a lime, peanut and mint topping. You'll see fish sauce in the list of ingredients; before you turn up your nose, let me assure you the topping is not fishy. It's just pleasantly, vaguely Thai, and the balance of the tart sauce with the sweet melon will make you wish every Thai restaurant in your neighborhood had this dish on its menu.

Continue reading "Recipe for melon with lime, peanut and mint topping" »

December 4, 2011

Recipe for quick and easy apple walnut turnovers


What if you make a recipe, and after you make it you figure out exactly what you'd change, but you've used up all of the key ingredient and can't find it in the markets within 15 miles of your house, and with gas at close to $4.00 a gallon, you have to admit defeat? That's what happened with these quick and easy apple walnut turnovers, made with store-bought discos. They're delicious, just as you see them, but one thing will make them 100 percent better: chopping the filling a bit in a food processor before you stuff the dough. If you do that, you'll be able to get more filling into your discos, and, after all, turnovers are all about the filling. I wanted to make them again, to prove it to you, but Rhode Island's markets let me down. So, when you see discos in your supermarket (you'll find them in the Goya frozen foods section), be sure to stock up. I'll do that next time.

Continue reading "Recipe for quick and easy apple walnut turnovers" »

November 3, 2011

Recipe for fennel, apple and walnut salad with pomegranate-orange dressing {vegan, gluten-free}

Fennel, apple and walnut salad with pomegranate orange dressing.

If a vegetable can be called schizophrenic, fennel fits the diagnosis. Roasted or baked fennel melts in your mouth; it's sweet, with a mild flavor that hints of celery and dill. Raw fennel, on the other hand, hits your taste buds with the bite of anise (here in Rhode Island, fennel is often sold as anise), which tastes a bit like licorice. Sometimes that can be a bit overwhelming, but thanks to my sister-in-law Jill, I now know the secret to preparing raw fennel. Slice the fennel as thin as possible, on a mandoline if you have one, and "marinate" it in an acid- or mustard-based dressing for 15 minutes or so before serving. The acid will tenderize the fennel and mellow the flavor while still leaving plenty of crunch, and I promise you will fall in love with it even if you've never loved fennel before. Apples and fennel are available in our markets year-round, making this salad a perfect accompaniment for Thanksgiving turkey, or turkey burgers cooked on the grill.

Continue reading "Recipe for fennel, apple and walnut salad with pomegranate-orange dressing {vegan, gluten-free}" »

November 1, 2011

Recipe for apple crisp wontons


Somewhere, in a file of ideas for future cooking classes, I have a list titled 100 things to make with wonton skins. (Wouldn't that be a fun class?) If these apple crisp wontons aren't on the list already, they will be. Wonton wrappers, inexpensive and versatile, can hold sweet or savory fillings; heat them in soup, steam them in a bamboo steamer, bake them, or deep fry them quickly in a hot wok. Kathy and I named these "apple crisp" because the little pillows filled with apple and chopped walnuts, granola and raisins, taste exactly like a New England apple crisp just out of the oven. Eat them while they're still warm.

Continue reading "Recipe for apple crisp wontons" »

October 27, 2011

Recipe for slow cooker baked apples, or chunky applesauce


What happens when a good recipe goes kerplooie? You end up with two good recipes. Kathy and I were aiming for these beautiful slow cooker baked apples when, the first time around, we left them in a bit too long. The apples burst in the cooker, and with some gentle encouragement from a wooden spoon, the large remaining chunks became spoon-sized chunks and the whole thing morphed into the most indulgently rich applesauce. I decided to share both recipes with you -- the one we intended to make, which worked perfectly the second time around, and the one we made by accident, so good that we made it again on purpose. If you don't have a 7-quart slow cooker (CrockPot), buy smaller apples that will fit into a 6-quart cooker. Baked apples or applesauce, laced with dried cranberries and crunchy granola and brown sugar -- only one thing could make them better -- a scoop of vanilla ice cream melting slowly on top.

Continue reading "Recipe for slow cooker baked apples, or chunky applesauce" »

Welcome to The Perfect Pantry®

  • 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.

Never miss a recipe

My best recipes

Shop here

  • Start your Amazon shopping here, and your purchases help support this site. Thank you.

Beat the drum

My Photo

Find me here too

Syndicated on BlogHer.com
Blog powered by Typepad