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March 25, 2014

We have a brand new newsletter for you. It's free, and it's fun.

Recipe testing in The Perfect Pantry kitchen.

For the longest time, I've been trying to figure out what to do with all of the bits and pieces that don't make it to this blog.

Eureka! I've got it!

I'm so excited to introduce you to TIDBITS, our brand new newsletter, a special treat for fans of The Perfect Pantry®.

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March 23, 2014

Recipe for corned beef with tangy horseradish-mustard sauce (pressure cooker, slow cooker or stovetop)

Corned beef with tangy mustard sauce (The Perfect Pantry).

Growing up not in the St. Patrick's Day tradition, but in the corned-beef-on-rye-at-the-deli tradition, I'm a huge fan of corned beef. Fortunately, right after St. Patrick's Day, corned beef goes on sale in my local supermarket, and I snag a few pieces of low-sodium flat-cut corned beef to stash in the freezer. (Low sodium is the key, so be sure to look for that on the label.) Usually I cook it in the slow cooker, or even on the stove top, but this year I put my new electric pressure cooker to the test. I don't want to brag, but, honestly, this was the best corned beef I've ever made, and it was by far the easiest. No fussing required, ready in under two hours, perfectly tender, not salty, great for sandwiches the next day. All around perfect, with a kick from horseradish in the mustard sauce. Skip the traditional New England boiled dinner of corned beef and soggy vegetables: serve your corned beef with a platter of oven-roasted carrots, cabbage and potatoes, or this roasted cabbage, apple and pecan salad.

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March 22, 2014

The Pantry Quiz #79

Pomegranate molasses

Do You Know?

Pomegranate molasses is a thick, slightly tart syrup used in sauces, salad dressings, and desserts, and in some savory stews. If you don't live near a Middle Eastern grocery, it can be hard to find; however, you can make it at home, by boiling down store-bought pomegranate juice with which of the following:

1. Lemon
2. Molasses
3. Sugar
4. Water

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March 20, 2014

Recipe for roasted cabbage, apple and pecan salad with mustard vinaigrette {vegan, gluten-free}

Roasted cabbage, apple and pecan salad with mustard vinaigrette (#vegan #glutenfree).

Now that it's Spring, officially, I know you're ready for greener-than-green recipes starring pungent ramps and crunchy peas and crisp spears of asparagus. I'm ready, too, but here in New England, Spring in March is more theory than reality, with snow still blanketing the garden. Nevertheless, I've got something green-ish for you, this lovely side dish of roasted cabbage with apples and pecans. I'm determined to eat more cooked cabbage this year, and roasting turns the leaves soft and sweet. Combine that with some crisp apples, not too tart, and toasted pecans, and this is a side dish that will compliment any main course protein (roasted chicken, grilled steak, baked fish). The ingredients are available year-round, and that's exactly when you should make this salad.

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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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