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June 12, 2014

Quick and easy slow-roasted tomato, mozzarella, pine nut and basil flatbread pizza {vegetarian}

Slow-roasted tomato flatbread pizza, with mozzarella cheese, pine nuts and basil. #pizza

As easy as it is to make great flatbread pizza, there's a trick to it, and you know me: I'm not going to hold out on you. The secret is not in the bread, because any flatbread will work. Pita bread, garlic naan, spinach tortillas, or my new favorite whole wheat flatbreads (I found these, by FlatOut, in the supermarket in my village) all provide a thin, crispy base. The secret is not in the cheese, which should be fresh and mild. It's not in the garlicky-sweet slow-roasted tomato, which you can pull out of your freezer (or use oil-packed sun-dried tomatoes). No, to make a great pizza, what you need is patience, because the pizza needs to sit for five or six minutes after it comes out of the oven. You're going to want to bite into it right away, but please don't; pizza needs time to regroup, and if you're going to top it with fresh herbs (and at this time of year, why wouldn't you?), the herbs will turn black and wilt if you add them to a hot-from-the-oven pizza. That's it. That's the trick. Have patience, and great flatbread pizza will be yours.

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June 1, 2014

Sea salt (Recipe: pizza bianca) {vegetarian}

Originally published in August 2006 (you can read the post here), this updated pantry ingredient post features new photos and links. If you live nearby in Rhode Island, you can buy wonderful fresh pizza dough in the refrigerator case of any local supermarket (we do love our pizza). Be sure to let the dough rest at room temperature for a few minutes, to relax the gluten and make it easier to roll out.

Make pizza bianca with storebought pizza dough, or your favorite homemade dough. #pizza

In The Saltmen of Tibet, a stunningly beautiful 1997 Swiss documentary film, director Ulrike Koch follows the incredible physical and spiritual three-month journey undertaken each year by nomadic tribesmen on the Himalayan plateau to harvest salt from the holy lakes of the Changtang region.

For these nomads, sea salt is still the primary currency, just as it was in China and India more than 2,000 years ago.

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May 27, 2014

Pine nuts (Recipe: toasted piñon shortbread cookies) {vegetarian}

Originally published in July 2006, this updated ingredient post features new photos, links and tweaks to the recipe. If you like shortbread cookies that aren't too sweet, you'll love these buttery pine nut cookies with a hint of cinnamon.

A buttery cookie made with pine nuts, cinnamon, and not too much sugar. #cookies

This weekend we finally got our basil plants into the garden. In fact, they're in need of a trim, and that means pesto, and that means pine nuts.

Or pignoli. Or piñon. Or pinocchi, pinhao, pinolos, pinoccoli ....

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May 25, 2014

Slow cooker Mexican fiesta breakfast or brunch frittata {vegetarian, gluten-free}

Slow cooker Mexican fiesta breakfast or brunch frittata recipe. Olé! #eggs #crockpot #slowcooker

Don't adjust your computer screen: the farm-fresh eggs I used to make this slow cooker Mexican fiesta frittata have a definite orange glow to them. Delivered straight from my friend Kathy's chicken coop, these might be the very best eggs on the planet, but even if you're using less-than-orange eggs, you will love this egg frittata recipe. I've been wanting to try making an egg dish in the slow cooker ever since I saw a recipe on Kalyn's Kitchen. The frittata was so easy in the slow cooker, and if your oven is in use for something else this would be a great way to cook eggs. I still prefer the oven method, which produces a puffier frittata with a bit of a crust, but in the slow cooker, the flavors have more time to penetrate the egg mixture, and that's pretty great. For this Mexican fiesta frittata, I wanted a little bit of a kick, so I used canned chopped chile peppers. If I were serving this for supper, I'd add 1/4 teaspoon of cayenne pepper or ground chipotle pepper (or both!), for even more zing.

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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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