Need more recipe ideas?

February 27, 2014

Recipe for Mediterranean beef brisket (pressure cooker, slow cooker or stovetop)

Mediterranean beef brisket, made fast (in the pressure cooker) or slow.

When I was a little girl, I witnessed a pressure cooker explosion in my grandmother's kitchen. I can't remember exactly what it was that ended up on her ceiling, but the impression that experience left on me remains, to this day, one of my kitchen nightmares. In a million years, I never expected to be in close promixity to a pressure cooker again, yet thanks to my friend Kalyn, I not only own an electric pressure cooker, but I'm kind of falling in love with it. The first time I pulled the machine out of the box, I made a batch of black beans, without presoaking, in less than an hour. They were perfect, and my kitchen did not blow up. As I learn more about this machine and how to make it work for me, I'm trying a few more recipes. Some have worked, and some have not, but one I really love (and made several times to get the timing right) is this beef brisket with Provencal-style seasoning. Cook it fast, in the pressure cooker, or cook it slow. Like all brisket, it's better on the second day. Now, tell me: do you use a pressure cooker?

Continue reading "Recipe for Mediterranean beef brisket (pressure cooker, slow cooker or stovetop)" »

February 9, 2014

Cayenne pepper (Recipe: doro wot, Ethiopian chicken in red pepper sauce) {gluten-free}

Originally published in November 2006, this updated ingredient post features new photos, links, and tweaks to the recipe. In the way that pad Thai is often the first dish people try at a Thai restaurant, doro wot might be the most popular dish at Ethiopian restaurants in America. It's great for parties.

Doro wot (Ethiopian chicken in red pepper sauce), from The Perfect Pantry.

Twenty or so years ago, the City of Boston, in a brief spate of urban beautification that would have made Lady Bird Johnson proud, bestowed upon us a Norway maple sapling to fill the empty tree hole in the brick sidewalk in front of our house.

We loved that little tree. So did every dog in the neighborhood.

To discourage the small gifts those dogs left us (in the days before pooper-scoopering was mandatory), we sprinkled cayenne pepper around the tree hole. It worked. Every so often we'd hear a little sneeze... and we'd watch a very surprised puppy move along, perhaps to find a kinder and gentler tree hole.

Continue reading "Cayenne pepper (Recipe: doro wot, Ethiopian chicken in red pepper sauce) {gluten-free}" »

January 26, 2014

Worcestershire sauce (Recipe: curry dip)

Originally published in May 2007, this updated ingredient post features new photos and links. Sometimes we forget about the simple appetizers, and how well they can set the stage for a meal. This dip takes just seconds to make, and it's always a hit. Serve it with chilled crudites, or with crusty roasted vegetables.

Curry dip, best if made ahead. Serve with roasted veggies or crudites. (The Perfect Pantry)

In July, 1981, the US Department of the Army was "honored" by Taxpayers for Common Sense with their Golden Fleece Award, for spending $6,000 to prepare a 17-page manual on how to buy Worcestershire sauce.

Seriously.

Never fear, my friends; you don't need to read the report. I'm going to tell you how to buy Worcestershire sauce (I'll even tell you how to use it), and my advice won't cost you a penny.

Continue reading "Worcestershire sauce (Recipe: curry dip)" »

January 7, 2014

Recipe for whole wheat penne pasta with Greek red lentil, feta and olive sauce {vegetarian}

Whole wheat penne pasta with Greek red lentil feta and olive sauce, for Meatless Mondays (The Perfect Pantry).

'Twas the week after a week of holiday parties, and all through the house, nobody felt like standing over the stove, not one single person, and especially not me. And yet, people needed to eat. The pantry presented all sorts of possibilities, and before I knew it, I'd thrown together lentils and pasta and olives and feta. What evolved was this Greek-inspired pasta dish with enough protein and heft to satisfy vegetarians and meat lovers alike. Lentil sauces for pasta are more common than you'd imagine, and tossing a handful of lentils into a traditional marinara boosts the nutritional value by adding plenty of fiber. I pulled the sauce off the heat before the lentils collapsed, because I love the more rustic texture, but you can let them cook a few minutes longer and watch them melt into the tomato sauce. Opa!

Continue reading "Recipe for whole wheat penne pasta with Greek red lentil, feta and olive sauce {vegetarian}" »

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.

Never miss a recipe

Find an ingredient, find a recipe

Shop here

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


  • Syndicated on BlogHer.com
My Photo

Find me here too

Blog powered by TypePad