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August 17, 2014

Seafood stew with tomatoes, peppers, fennel and leeks {gluten-free}

Seafood stew, packed with mussels, clams, scallops and fish.

My friend Beverly, a lifelong Rhode Islander, moved to Denver a couple of weeks ago, leaving behind The Ocean State and its glorious and abundant seafood. For our last dinner on my back porch, I made this seafood stew, filled with all of the good things that come from our coastal waters. The key to the stew is the light broth, which will happily accept almost any type of shellfish or non-oily fish. Best of all, you can make the broth ahead of time, and refrigerate or freeze it. Then, head to the fish market, pick up a selection of seafood, and finish the stew with just a few minutes of cooking. (Remember to ask your fishmonger for some clam "liquor", which most markets will have on hand. The taste is much cleaner than bottled clam juice.) To make the full recipe, the large quantity of seafood will be expensive, so this is a great party or special occasion dish. However, you can freeze the broth in small batches, then make just enough for weeknight dinner with any little bits of fish or shellfish. Serve this dish to people you love, especially if they're moving inland.

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June 29, 2014

Asparagus and lemon risotto (pressure cooker or stovetop) {vegetarian, gluten-free}

Asparagus and lemon risotto, made easy in the pressure cooker. #glutenfree

It's almost the end of asparagus season here in Rhode Island, and I'm begging my friends for a few spears here and there, whatever crumbs of the harvest they're willing to toss my way. Every spear is precious when you know it will be ten months until local asparagus returns to the farm stands. I freeze some to use for soup later in the year, but the texture doesn't hold up for a dish like risotto, where the crisp bite of barely-cooked asparagus makes such a perfect contrast to the creamy rice. Two things conspired to create this recipe: the no-longer-dreaded pressure cooker was sitting on the counter, having just been used to cook something else; and the grocery delivery service brought me not the one lemon I'd ordered, but a whole bag of lemons. With a few spears of asparagus in the refrigerator, it was almost too easy. Of course you can make this recipe on the stovetop, too, by following the directions and proportions for this risotto with shrimp and asparagus.

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June 8, 2014

Traditional New England crab cakes

New England crab cakes taste best with a spicy aioli mayonnaise sauce.

When I stopped at my local fish market to buy some crab meat, I asked the fishmonger what he had available. He told me had frozen crabmeat, and when I inquired whether I'd have to pick it over to get out little pieces of shell, he shot me a look and said, "This crab meat is without equal." How could I pass that up? He was absolutely right, and the crab, which is not local to New Engand though we have made crab cakes our own, was plump and sweet, and clean. This recipe, which I got many years ago from my friend Jennifer, makes eight large crab cakes, which would be a perfect lunch for four people, or a dozen smaller bite-size treats for appetizers. Tartar sauce or aioli mayonnaise make the perfect slathering sauce.

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May 25, 2014

Slow cooker Mexican fiesta breakfast or brunch frittata {vegetarian, gluten-free}

Slow cooker Mexican fiesta breakfast or brunch frittata recipe. Olé! #eggs #crockpot #slowcooker

Don't adjust your computer screen: the farm-fresh eggs I used to make this slow cooker Mexican fiesta frittata have a definite orange glow to them. Delivered straight from my friend Kathy's chicken coop, these might be the very best eggs on the planet, but even if you're using less-than-orange eggs, you will love this egg frittata recipe. I've been wanting to try making an egg dish in the slow cooker ever since I saw a recipe on Kalyn's Kitchen. The frittata was so easy in the slow cooker, and if your oven is in use for something else this would be a great way to cook eggs. I still prefer the oven method, which produces a puffier frittata with a bit of a crust, but in the slow cooker, the flavors have more time to penetrate the egg mixture, and that's pretty great. For this Mexican fiesta frittata, I wanted a little bit of a kick, so I used canned chopped chile peppers. If I were serving this for supper, I'd add 1/4 teaspoon of cayenne pepper or ground chipotle pepper (or both!), for even more zing.

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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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