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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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June 3, 2014

Coconut peanut rice bowl with turkey, broccoli and mushrooms {gluten-free}

Rice bowl with turkey, broccoli and mushrooms in a coconut peanut sauce. #glutenfree

Early in my adult life, I realized I don't have the rice-cooking gene. No amount of measuring, and rinsing, and simmering, and steaming will help me produce a perfectly cooked pot of rice. I have proved to be equally inept with white rice, brown rice, basmati and jasmine rice, though I can make a pretty great pot of risotto. For everyday rice, I rely on my little electronic rice cooker, which never lets me down. (I use it for quinoa, too.) I like to make as much as the rice cooker will hold, and keep leftover rice in the refrigerator to make dishes like this coconut peanut rice bowl recipe, which I created for Lynne, my friend Bev's daughter, who eats gluten-free and dairy-free. You can make this recipe vegan by omitting the turkey and adding more vegetables, and make it spicier with a squirt or two of Sriracha sauce.

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May 29, 2014

Shrimp and coconut curry noodle soup

Shrimp and coconut curry noodle soup recipe. #soup

My pantry might not be 100 percent perfect, but it seldom lets me down. The cupboards, fridge and freezer harbor lots of great stuff, and when I'm in the mood to play in the kitchen, I can find inspiration on every single shelf. That's how this shrimp and coconut curry noodle soup recipe came together. Craving a bowl of tom kha gai, the popular Thai chicken coconut soup, I foraged in the pantry. In the freezer, I found shrimp instead of chicken. There was plenty of red curry paste (there always is), and coconut milk, and scallions from the garden. With the addition of some thin fideo noodles that I usually use for Middle Eastern rice pilaf, I borrowed some mushrooms bought for a different recipe, and I had my soup. A word of caution: start slowly with the red curry paste; you can always add more. I might have made my soup just a bit spicier than the recipe indicates.

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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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