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August 17, 2014

Seafood stew with tomatoes, peppers, fennel and leeks {gluten-free}

Seafood stew, packed with mussels, clams, scallops and fish.

My friend Beverly, a lifelong Rhode Islander, moved to Denver a couple of weeks ago, leaving behind The Ocean State and its glorious and abundant seafood. For our last dinner on my back porch, I made this seafood stew, filled with all of the good things that come from our coastal waters. The key to the stew is the light broth, which will happily accept almost any type of shellfish or non-oily fish. Best of all, you can make the broth ahead of time, and refrigerate or freeze it. Then, head to the fish market, pick up a selection of seafood, and finish the stew with just a few minutes of cooking. (Remember to ask your fishmonger for some clam "liquor", which most markets will have on hand. The taste is much cleaner than bottled clam juice.) To make the full recipe, the large quantity of seafood will be expensive, so this is a great party or special occasion dish. However, you can freeze the broth in small batches, then make just enough for weeknight dinner with any little bits of fish or shellfish. Serve this dish to people you love, especially if they're moving inland.

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July 30, 2014

White beans with shrimp, basil, and slow-roasted tomatoes {gluten-free}

White beans, shrimp, basil, garlicky roasted tomatoes: comfort food! #glutenfree

A well-stocked pantry + an herb garden + zero motivation to leave the house on a hot and sticky day = this magical bowl of garlicky white beans with shrimp and basil. Every couple of weeks, I cook a large batch of beans in my pressure cooker, so I've always got some on hand (you can use canned beans for this recipe, too). There's shrimp in the freezer, basil in the garden, and slow-roasted tomatoes packed in baggies, ready to go. (Watch me make slow-roasted tomatoes in my new e-book, 25 Tomatoes.) The magic comes from a little pinch of red pepper flakes that kicks up the flavor, without adding a lot of heat. This comfort food recipe is going into permanent rotation in my kitchen, for quick and easy worknight dinners. It's amazing what you can create with an almost-perfect pantry.

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July 23, 2014

Pasta with slow-roasted tomatoes, basil and olives {vegetarian}, and 25 Tomatoes, my new e-cookbook

Pasta with slow-roasted tomatoes, basil, olives and cheese. So easy! #vegetarian

When tomatoes peak in the late summer, you will not find me at the farm, buying bushels of Rutgers or Big Boys or Brandywines or Box Cars. You will not find me in the kitchen processing quarts and quarts of stewed tomatoes, tomato sauce, or tomato purée, enough to feed a small village through the winter. I am not that girl. However, I do crave summer tomatoes all year long, and to be sure I get my fix, I slow-roast lots of plum tomatoes and stash them in the freezer. When I run out, as I often do, I slow-roast in the winter, too.

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July 2, 2014

Salmon and peas fried rice

Salmon and pea fried rice, a new July Fourth tradition.

When my husband Ted and I first moved to New England, we kept hearing salmon-and-peas, salmon-and-peas, right around the July 4 holiday (which is a pretty big deal up here -- and was, even before The Boston Pops turned it into a classy sound and light show). Salmon and peas first became an item because the salmon used to run just as fresh peas came up in the garden. Even though salmon is available year-round now, the holiday tradition endures. There's no one set recipe, so you have the luxury of combining the ingredients in any way, from grilled salmon and peas sautéed in butter, to poached salmon with peas and pasta, to soup. Some leftover cold rice in the refrigerator inspired my own take on the tradition (a new tradition, perhaps?), and the fish and peas worked so well in this fried rice that I'm going to add it to my year-round repertoire. I used red onion in the rice photos here, but now that the scallions have matured in my garden, I think I'll substitute those next time, for an additional pop of green. Happy Fourth, everyone.

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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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