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February 11, 2014

Spicy rice noodle stir-fry recipe

Spicy rice noodle stir fry.

When I first encountered banh pho dried rice noodles -- the noodles often sold as pad Thai noodles, or rice vermicelli -- I thought they were, well... astonishing. After a brief soak in a bowl of warm water, these brittle, opaque noodles got tossed directly into a wok -- no boiling, can you imagine? -- where the heat softened them to chewy perfection in just a minute or two. Wow. Everything, sauce and noodles, cooked in the same pot, and that made a believer out of me. The noodles have no real flavor of their own, and happily soak up any sauce and spices that surround them. This recipe is a template for all kinds of rice noodle stir-fry dishes. Swap turkey, chicken or pork for the beef; add snow peas or bok choy, or any vegetables you have on hand. Banh pho keeps in the pantry cupboard for a year or more, and offers a easy, inexpensive, gluten-free alternative to wheat noodles.

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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.

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February 8, 2014

The Pantry Quiz #73

The Pantry Quiz

Do You Know?

The following are varieties of what common pantry ingredient (hint: Brazil and India grow most of the world's supply)?

  • Domino
  • Nighthawk
  • Valentine
  • Zorro

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February 6, 2014

Instant couscous (Recipe: sweet couscous for a crowd) {vegetarian}

Originally published in August 2006, this updated ingredient post features new photos and links. The recipe -- so simple, I feel funny calling it a recipe -- is something I've been making for decades. It's a perfect accompaniment to spicy chicken or vegetable stews.

Sweet couscous with raisins and pine nuts (The Perfect Pantry).

Last winter, I treated my kitchen to a couscoussier, a double-decker pot used to create traditional Moroccan stews and couscous. The stew goes in the bottom, and rising steam infuses and plumps the couscous resting in the perforated top compartment.

It's a beautiful thing, but I have yet to use it.

I tried. I really did. My cooking group made a menu called Preserving the Lemon, which included three dishes inspired by Moroccan cuisine. We used our tagines, but when it came time to set up the couscoussier — and start the slow process of rinsing, drying, steaming and steaming again — we looked at each other and, in unison, said, "Instant couscous!"

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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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