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A note to readers: For the next several months, a bit of medical mischief (new hips! new knees!) will knock me off my feet. To get ready, I've been cooking up a storm, and I have a summer's worth of brand new recipes to share with you. Though I might not be in the kitchen or scouring local markets for new pantry ingredients, and blog posts might not always reach you on their usual days, I'll be here, responding to comments, answering questions, and working on ebooks. (Truth? I'll probably be reading legal thrillers and binge-watching Modern Family, and maybe Mad Men, again.) To make sure you never miss a recipe, use the box at right to sign up for free email updates.

August 8, 2015

Sweet corn: like or dislike?

Sweet+Corn

Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.

Here in New England, we wait and wait and wait for corn season, which, like tomato season, really doesn't begin until late July. We consume endless quantities of corn on the cob, checking each week at the farm stand for our favorite butter-and-sugar and Silver Queen, and by Labor Day weekend, our short season comes to a screeching halt. Thank goodness for good quality frozen sweet corn, on which we rely for the rest of the year. (I'm partial to Cascadian Farms frozen organic corn, which I can buy in my local supermarkets.) Sweet corn has a high sugar content, making it a special treat on our table, but I can't imagine summer without it. Is corn on (or off) the cob one of your summer pleasures?

Sweet corn: like or dislike?

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August 5, 2015

Sweet mocha ricotta cream phyllo shells

Sweet mocha ricotta cream phyllo shells, topped with bits of chocolate.

In my house, we're not big on dessert. Cold grapes, frozen blueberries, the occasional ice cream (yes, from the supermarket, or from the very good pizza and ice cream place across the street), a few cookies: that's the extent of our after-dinner sweet treats. Still, on occasion, we want something more, a perfect bite to close out a more formal dinner. As I'm not well versed in the ways of dessert, frozen mini phyllo cups often save the day. On their own, they look fancy -- the little black dress in my freezer -- and you can snazz them up with just about any sweet filling, from berries to custard to gelato. My grandsons and I loved this creamy cheese, yogurt and chocolate filling, which came together with nothing more than a bowl and a whisk. They added their own styling with bits of chopped chocolate on top. I had just a minute or two to snap some photos for you, before the "taste testing" began in earnest. There were no leftovers. Note: you'll want to use whole milk ricotta and low-fat or full-fat Greek yogurt here. The recipe doesn't call for very much of each, and you need the fat to get great "mouth feel".

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August 2, 2015

40 fabulous slow cooker chicken recipes

40 easy slow cooker chicken recipes (on The Perfect Pantry).

At last, it's too hot to spend a lot of time in the kitchen. And anyway, who has time to cook when there are gardens to be weeded and beaches to be visited? Slow cooker to the rescue! To be honest, I can hardly remember how I cooked chicken before I bought my first slow cooker for less than $20 at the local discount store. Whether it's whole, in parts on the bone, or boneless, chicken responds so well to low and slow cooking. I hope you'll try some of these amazing slow cooker chicken recipes from food bloggers. And for even more ideas, check out Slow Cooker from Scratch, my go-to source for every imaginable type of slow cooker recipe. I'd tell you more, but the beach is waiting, and I need to get my slow cooker on.

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August 1, 2015

Garlic press: like or dislike?

Garlic press; image from http://www.williams-sonoma.com/products/rosle-garlic-press/

Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.

In The Downsizing, many kitchen gadgets that had been relegated to the back of the pantry drawers didn't make the trip from country to city. I found an old garlic press, like the one pictured above, and realized it had been years since I used it. Garlic presses are great for mincing garlic quickly, but I find that a bit of practice with a very sharp knife accomplishes the same goal. Other ways to mince garlic include a Microplane grater, or even a Chinese ginger grater. As I continue to purge my kitchen of single-purpose utensils and tools, the garlic press had to go. Do you use and love your garlic press?

Garlic press: like or dislike?

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July 29, 2015

Greek chicken chopped salad with creamy poppy seed dressing {gluten-free}

Add shredded Greek-flavored chicken to this crisp chopped salad for a meal-in-a-bowl.

One of my pet peeves is a recipe that requires you to make another recipe first (remember the beloved China Moon cookbook, filled with recipes composed of sauces you needed to make before you even got started?). Yet here I am, asking that very thing of you. Forgive me. If you didn't make a batch of shredded slow cooker Greek chicken right away when I shared the recipe last week, you can do it now, or substitute rotisserie chicken or even grilled shrimp in this chopped salad. Or, omit the protein and have yourself a dandy meatless salad. However, trust me when I tell you that the Greek chicken absolutely makes this dish. The hints of lemon and garlic work their way all through the salad, balanced by the sweet poppy seed dressing. It's irresistible. And you can freeze leftover chicken for roll-ups, salads or pasta dishes at another time. My husband Ted and I make the whole salad recipe, and the two of us eat every bit of it for our main course dinner. It's that good.

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  • 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.

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