One amazing thing to know about frozen pearl onions:
They're already peeled. Really, nothing else matters. No more crying, no more sniffling, no more burning candles or running your hands under cold water or wearing funny goggles, no more swearing you'll never peel a big batch of tiny onions again. I promise. These will change your life. And if they're good enough for a contessa, they're good enough for me.
Continue reading "Pearl onions (Recipe: slow cooker beef stew with potatoes, parsnips and rutabaga)" »
One convenient thing to know about canned black beans:
There's not much difference in the nutritional value of canned black beans and dried beans you cook yourself. The canning process requires long cooking time at a high temperature, which lowers the nutritional value of many canned vegetables, but beans require long cooking time anyway, so they hold most of their goodness through the canning process. The ultimate convenience food, canned black beans keep for years in the pantry, ready and waiting to turn themselves into soup or stew or a quick quesadilla filling.
Continue reading "Canned black beans (Recipe: vegan black bean and sweet potato stew)" »
One great thing to know about beer:
Even if you don't drink beer (and I don't), there are good reasons to keep it in your pantry. Beer tenderizes marinades, adds a yeasty puff to batters like tempura, and leaves behind a hops/barley/malt flavor in stews after most of the alcohol cooks out, much lighter and less sweet than the residual flavor of wine. If you're lucky and have friends who bring their own six-packs to dinner, leaving the unconsumed bottles behind (out of generosity or forgetfulness), you can use whatever they leave -- regular beer or ale or lager, nonalcoholic beer or "near beer" -- in most recipes, except when you're baking.
Continue reading "Beer (Recipe: turkey mole chili)" »
Week in, week out, twice as many people search The Perfect Pantry for information about coconut milk than for any other ingredient.
So I have to ask:
What are you making with coconut milk?
For years I avoided it, believing all I'd read about coconut milk's high fat, saturated fat and calorie content. All true, but it's also high in lauric acid, which has anti-bacterial and anti-viral properties (it's the acid found in breast milk), and most important, it's rich in flavor.
Continue reading "Coconut milk (Recipe: moqueca/Brazilian fish stew)" »