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Food52This galette is wonderful for an appetizer or as a side dish with a hot bowl of soup on a chilly day. It is similar to a quiche in texture but has a rich buttery crust to showcase the filling. My favorite vegetables are zucchini, sweet potato and Florida sweet onions. Here in Florida, we have several varieties of these vegetables that vary at different times of the year. Florida sweet onions are sold with the green tops and are the best tasting onions as they are so very sweet to eat. I just love to see what's fresh and new at the local Farmer's Market and explore and create new recipes in my home kitchen. Here are a few of my COOKS TIPS for this recipe: The food processor is your best friend for this recipe! Use the food processor to coarsely SHRED the zucchini. Cut the top and bottom off. Slice into 2 long pieces. Use a teaspoon the remove the seeds. Feed into the processor the long way. Drain on a paper towel until ready to use in the filling. For the sweet potato, remove the skin with a vegetable peeler. Cut into 4 long pieces and feed into the processor to SHRED. Blot dry with a paper towel before using in the filling. For the sweet onion, peel the top and bottom and cut into quarters. Feed into the processor and SLICE thin. If using a Florida sweet onion, by hand slice the light green tops nearest to onion bulb into 1/4" pieces.YummlyBring a bit of Spain to the lunch or dinner table with this recipe for homemade gazpacho. Made with a mixture of tomatoes, bell peppers, zucchini, cucumber, and spices this soup is full of refreshing flavor that'll keep you cool and satisfied on hot summer days. ## Cold Soup If you've never made authentic Spanish gazpacho, you should know that a good gazpacho recipe is much than just cold soup, it's a no-cook warm-weather essential that takes no time to prep. It originated in Andalusia along Spain's Costa del Sol where it gets searingly hot in the summer, making cold soup a welcome meal. Though some people might call it pureed salad, it's much more delicious than what that description might bring to mind. ## All About The Bread At first glance, it just looks like tomato juice, but gazpacho is exponentially better and has more nuanced summer flavors than a regular ol' tomato soup. Peppers, cucumbers, onion, garlic cloves, and zucchini go into a food processor as whole vegetables and come out a refreshing summer soup, but the secret to making gazpacho a superlative soup is bread. It's used to thicken the tomato puree, but if you use a flavorful crusty baguette (or even sourdough bread), it'll add flavor as well as body. It sounds weird and it's not ideal for low-carb and keto diets, but the flavor and texture the bread lends to the soup really does turn this soup into a bowl full of joy. ## Playing With Flavor This is a basic gazpacho recipe, but that only means there's room to play with flavor. __Olive oil:__ For flavor, this recipe calls for olive oil. If you're a connoisseur, this is a good place to use your favorite extra-virgin olive oil -- because the soup is not heated, the flavor of the oil won't change. __Vegetables:__ Bell peppers and cucumbers make this soup refreshing, but you can use different types of peppers to make the flavor more interesting. Green peppers are slightly bitter but red peppers are subtly sweet and can add vibrancy to the red of the tomatoes. This recipe also calls for fresh basil, which you can easily leave off. __Spices:__ Garlic is a prominent flavor in gazpacho, but you can balance it out with some heat from a sprinkling of cayenne pepper, or make it smoky with a little ground cumin. __Vinegar:__ If all you have on hand is plain white vinegar, you can make a great gazpacho, but other vinegars can elevate this soup. Sherry vinegar adds some sweetness, while a red wine vinegar would add little bit more acidity. ## Get Blending This is an easy, healthy recipe that any level of cook can master. It can easily be made for dinner tonight and tastes even better the next day for lunch. Whenever you decide to make it, it won't be the last time.Food52Being the only human in my house these days has changed the way I cook. I have simplified my meals while not conceding flavor and texture. I have a thing for poached organic eggs, soft-leafed lettuce and all the bits of the duck (blame Kate Hill for the duck fetish). My ideal comfort food for one on a week night dinner is the the recipe below. I have a friend who has begun making beef jerky. Graciously he bowed to my recent request for duck jerky out of 2 duck breasts I provided (reserving the skin for later use). What he produced was a wonder - hand rubbed with Kate Hill's recipe of traditional Gascon spice rub from her book "A culinary journey in Gascony", p99 plus his added touch of 1/4 teaspoon of dried pepper flakes. I merely took some that I had frozen and whizzed them in the small food processor. Voila canard jerky crumbles.Food.comI tasted a version of this salad while eating lunch at a restuarant in Fishkill, NY. I asked the waitress for the recipe, and she vaguely described how they prepared the chicken. Last night, I attempted to recreate the entire dish, and was very pleased with the results. Here is what I came up with. Please note that all of the dressing ingredients will be to taste and also the chicken cook time will be slightly different depending upon how much your pieces weigh, as well as how thinly you pound them. Herbes de Provence is a French dried herb blend containing lavendar. If you can't find it, use another herb blend you prefer. To get the amount of ground pistachios you will need to purchase a little over half a pound of them in the shell, then grind the nutmeats in a food processor until they resemble bread crumbs - and then measure them after grinding.Food.comLike most gardners I ended up with more tomatoes than I could use! Was looking for a nice fall weekend lunch and DH wanted grilled cheese sandwiches. Ahhh! Cream of tomato soup! That's what I could make. Looking at my traditional cookbooks, most of the recipes would take about 2 hours and used canned tomatoes. Too long to wait and I had fresh. I looked in my "Pressure Cooker Gourmet" by Victoria Wise and found this gem. The flavor is fabulous and it is extremely easy to make. This recipe lends itself to all kinds of additions...we added a chopped jalapeno and after cooking chopped basil. I strongly recomend the basil. You could also top with a drizzle of sour cream. Add oregano or cumin. All kinds of options with this soup. The cookbook gave a number of options for dealing with the tomato skins. I opted for the easiest and wouldn't do it any other way. I did not peel or seed the tomatoes. When the soup was done cooking I used my immersion blender to puree. The next step was supposed to be running the soup through a food mill, which I did, but there was no peels left to strain. I guess the immersion blender chopped them up. I thought we'd find seeds, but nope. You can peel them if you like, you can also use a blender or food processor to puree. If after pureeing you find any peels, just strain the soup or run through a food mill with the finest blade. This soup also freezes well. And of course the best accompaniment with this soup is a grilled cheese sandwich!Food52At home in New York, I was accustomed to ordering Thai food on any given night when I was too tired to cook, rainy evenings, lazy Saturday afternoons, you name it. Curry Puffs and Pad See Ew developed into serious comfort food for my husband and I. Now, living in Israel, Thai food is hard to come by. In the small city we currently call home there isn’t a single Thai restaurant, and I’ve been known to lug home Thai take-out from a reputable restaurant in Tel Aviv (which is an hour and a half away). This isn’t the only comfort food that’s hard to come by here. While it can be frustrating, it’s also forced me to be creative and figure out how to make it on my own. Burritos, Chicken Tikka Masala, and even meatloaf have all made it into my repertoire since moving here. So, this is my attempt at curry puffs, based on memory and guesswork. I figured puff pastry would make a good crust, and coconut milk was a must. While not an exact replica, they’re pretty darn close and regardless are completely addictive. Don’t skip the cucumber dipping sauce. For me, that’s what really made the experience like home. A few notes on the recipe. I meant to use chicken breast but got turkey instead (darn language barrier and rushing in the supermarket) but it turned out great. Purchasing ground chicken or turkey would cut a step out and works great. I like to pulse the chicken breast in the food processor so I have control over the texture; I want it rough for this recipe, but that’s a personal preference. This recipe makes a lot, but they also freeze really well so it’s worth it to put in the effort once and then have a supply for later. Alternately, you can easily halve the recipe. Finally, really taste and adjust the seasoning to your preference. I thought it needed a little sweetness so added sugar, but it’s not necessary. Same for the dipping sauce. Enjoy! - kmartinelliFood52Every year around this time, the internet is flooded with a slew of pumpkin recipes. Sadly, a majority of said recipes calls for canned pumpkin instead of fresh. Although it’s okay to use canned products from time to time (as long as they’re organic and low sodium whenever possible), what makes these recipes seasonal if one can use canned pumpkin all year round? Instead of using pumpkins solely as Halloween decorations, why not help reduce food waste and eat those gourds instead? For this recipe, I chose the "Long Island Cheese Pumpkin" variety, which has no relation to dairy other than its cheese wheel-like appearance. Here's how I roast pumpkin and make pumpkin puree: -Preheat oven to 400F. Line a rimmed baking sheet with parchment paper. -Using a sharp knife, cut pumpkin in half lengthwise (this will take some elbow grease). Using a spoon, scoop out seeds and strings; discard. -Place pumpkin halves cut site down on prepared baking sheet and roast until skin is golden brown and flesh gives easily when pressed, 45-60 minutes. -When cool enough to handle, scoop flesh into a food processor and discard pumpkin skin. Puree pumpkin until smooth (this may have to be done in 2 batches). When puree is completely cooled, transfer to an airtight container. -Puree will keep in the fridge for 1 week, or in the freezer for about 4 months. These pumpkin burgers are satisfying yet light. Pumpkin’s natural sweetness pairs really well with smoky chipotle and bright cilantro. Not a fan of cilantro? (Note: we can’t be friends). Try using parsley or basil instead. This recipe would also make great sliders. (Originally published on The New Baguette).Food.comThis is from the January & February edition of Cook's Illustrated magazine. I knew as soon as I saw this recipe I had to make it...what a simple and easy way to make manicotti, even with a homemade sauce!! I love manicotti, but I just hate stuffing the shells!! Since this doesn't use manicotti shells, there's no messy stuffing involved, just rolling the cheese mixture in the lasagna noodles, which really cut down on my frustration factor in making manicotti. The original recipe calls for diced tomatoes to be pulsed in a food processor, but since I don't have one, I just bought crushed tomatoes and they seemed to work fine for me. I also used less salt than the recipe calls for, but that's just our personal preference. Hope you enjoy!Food.comAnother recipe I found online several months ago. I haven't made this one yet, though, so let me know what you think if you make it! It's a pretty basic recipe that could easily have additions made or be doubled, or whatever. Oh, and just a note to those who haven't used oat flour before: you don't have to go out and spend a lot on those tiny packages of oat flour at the store. If you have a blender or food processor and a jar of quick-cooking or old fashioned oats, you can easily make your own oat flour! Just grind/process until flour consistency! UPDATE: The first ingredient is supposed to be 1 C oat flour. I have it typed in there, but for some reason, it just isn't showing on the final submission.
