Preserved Lemon + Herb Focaccia
/And I’m back with a Preserved Lemon recipe! You might remember I preserved lemons in April and wanted to follow up with some ideas on how to use them.
Read MoreAnd I’m back with a Preserved Lemon recipe! You might remember I preserved lemons in April and wanted to follow up with some ideas on how to use them.
Read MoreI heard a song the other day in the car, it was so cute, if a song can be cute, that I had to pull over and Shazam it. The song was We’re Going to Be Friends by The White Stripes, a band I’ve never heard of, but it’s what I’m listening to now while I’m trying to write about olives. We had a few neighbors over for a wine and cheese get together recently, we had some olives and a neighbor brought more, and so here I am making my first olive tapenade. It turned out really delicious. So much flavor! I excluded capers and anchovies from the original recipe because, yuck. I think what really makes the flavors work here are the Oven-Dried Tomatoes that I made last year, they held up remarkably well in the freezer. I would recommend adding those to this Tapenade. We make them every summer when the tomato plants are overflowing with tomatoes.
In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed. Tapenade will keep up to 1 week, refrigerated, in a covered container.
Adapted from Epicurious - Wolfgang Puck
Butternut Squash with Brown Butter Sage. This is a good one. And very easy to make.
Read MoreEach year it seems like a never-ending quest to figure out what to do with so many tomatoes all at once.
Read MoreThe summer might be winding down but that hasn’t stopped our garden. We’ve been harvesting a decent amount of tomatoes for weeks and with only two tomato plants. Jeff made this sauce last week,
Read MoreHow many ways can you eat cherry tomatoes? If you are growing tomatoes you probably know the challenges. Our big boy red tomatoes are just now starting to ripen, but we’ve been working our way through many many sun gold tomatoes that you see here.
Read MoreIt’s no wonder why shortbread has been around as long as it has (centuries!), all you need is butter, powdered sugar and flour. That’s it.
Read MoreThis is the type of recipe you know you will like just by reading the ingredients. Mango. Eggplant. Hot pepper. Cilantro. Thai basil. I’m sold, and still working my way through Ottolenghi’s Plenty cookbook,
Read MoreColatura? Maybe you’re familiar with this but I had never heard of it until a recent dinner at Ava Gene’s here in Portland. It was in a salad named “Pear. Fennel. Pine Nuts. Colatura. Scallions”, the salad was delicious with surprises of fresh mint and hot pepper.
Read MoreIt’s interesting how much we think about food with our eyes - the color, shape and texture all contribute to our expectations. And it can throw us off if we’re seeing one thing while simultaneously thinking of another thing. This soup is a perfect example.
Read MoreFood and Photography Blog.
All Rights Reserved. Copyright © 2021 Pixels + Crumbs LLC | Privacy Policy