• Facebook
  • Twitter
  • Instagram
  • PInterest

Author Archive | Ellise Pierce

Cool Summer Soups

Photography by Ellise PIerce

You know how people always say hot soups warm you to your toes in the winter? The same goes for cold soups in the summer. When the mercury in North Texas has passed the insanity mark, cold soups are my go-to for chilling down and for chilling out.…

Continue Reading

Cold Zucchini and Cilantro Soup

from Cool Summer Soups

Makes 4 servings

1 tablespoon olive oil
1 shallot
Sea salt
4 medium zucchini
2 cups vegetable stock or water
¼ teaspoon smoky Spanish paprika
1 bunch cilantro, rinsed
Pine nuts, roasted cherry tomatoes and lime wedges for serving (optional)

Put the olive oil in a medium stock pot over medium heat.…

Continue Reading

Texas Gazpacho

from Cool Summer Soups

makes 4 servings

1 poblano pepper
2 pounds tomatoes
½ red onion
1 garlic clove
1 cucumber, peeled and seeded (reserve about ¼ cup chopped for serving)
¼ cup raw almonds, plus more for serving
2 tablespoons red wine vinegar
¼ cup olive oil plus 2 to 3 tablespoons, plus more for serving (divided use)
Sea salt and pepper
2 eggs
3 or 4 thick slices stale bread

Roast your poblano pepper by putting it directly on the flame of your gas stove and burning it all over, turning as it blackens.…

Continue Reading

Asparagus Flatbread

Flatbread with Sweet Pea Pesto & Asparagus

Makes 2 large flatbreads/8 pieces each

2 ½ cups flour
1 ½ teaspoons baking powder
½ teaspoon sea salt
¼ cup olive oil
1 cup water
Sweet Pea Pesto (recipe follows)
1 pound asparagus
2 handfuls arugula
2 handfuls lettuce mix
Mint, Chives, and Parmesan curls

Make your flatbread dough.…

Continue Reading

Cauliflower, 5 Ways


PHOTO: ISTOCKPHOTO.COM/ANNA1311

Make cauliflower ‘n’ cheese. Roast florets from 1 head at 450°F till tender, then mix with 4 cups cooked quinoa, some freshly snipped chives, 1 cup grated Gruyère. Return to oven until the cheese melts.

Make flatbread. Steam 2 cups of cauliflower florets in a steamer basket.…

Continue Reading

Asiago + Almond Biscotti

Photography by Ellise Pierce

Makes about 32

1½ cups all-purpose flour
3 tablespoons sugar
½ teaspoon sea salt
3 tablespoons olive oil
1 egg plus 1 egg yolk
2 tablespoons water
½ cup shredded Asiago cheese
½ cup slivered and blanched almonds
Leaves of 4 sprigs fresh thyme

Preheat oven to 350°F.…

Continue Reading

Brussels Sprouts + Thyme

Photography by Ellise Pierce

Makes 4 servings

1 pound Brussels sprouts
1 teaspoon fresh thyme leaves, plus extra for serving
3 tablespoons olive oil
Salt and pepper to taste
¼ cup toasted and chopped walnuts for serving
¼ cup feta crumbles for serving

Preheat the oven to 450°F.…

Continue Reading

Mon Petit Chou (aka Cauliflower)


photo: istockphoto.com/Tatiana Volgutova

Cauliflower, how misunderstood you are! Big ugly head. Lumpy, bumpy, hard to get into, messy to chop, hard to break off. And after all that, for what? White bits all over the floor, the countertop, a snowstorm of crumbles.…

Continue Reading

Christmas Chicken Fricassee

Photography by Ellise Pierce

Makes 6 servings

2 tablespoons olive oil
Sea salt and pepper
6 boneless, skinless chicken thighs (about 2 pounds)
1 cup onion, sliced in half moons
2 cloves of garlic, minced
1 red bell pepper, sliced into 2-inch sticks
1 (28-ounce) can whole tomatoes
2 bay leaves
1 sprig fresh rosemary
½ pound spicy sausage, sliced in -inch discs
Kalamata olives for serving
Baguette for serving

Put the olive oil in a stockpot over medium heat.…

Continue Reading