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Archive | Summer

CHAKCHOUKA WITH ROASTED OKRA

No recipe better combines the pronouncements of “Chacun à son goût” (each to one’s own taste) and “Have no fear!” Originating in Tunisia, this colorful dish of onions, tomatoes and peppers seasoned with spices, topped with eggs, and, in this instance, okra, exemplifies the abundance of a Texas summer.…

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PIZZETTAS: EGGPLANT AND KALAMATA OLIVE, BABY SPINACH AND FONTINA


Photo by Ellise Pierce

Makes 4 pizzettas

1 eggplant, thinly sliced
4 tablespoons olive oil, plus more for serving
Sea salt and cracked pepper
4 half-cooked pizza crusts (recipe, click here)
Homemade Tomato Sauce (recipe, click here)
10 Kalamata olives
1/3 cup hand-torn mozzarella
1 cup grated Fontina cheese
2 small handfuls baby spinach
Arugula for serving

Preheat the oven to 425°F.…

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PIZZA DOUGH

Makes enough for 4 large round pizzas or 8 pizzettas

1 teaspoon active dry yeast
1 teaspoon honey
1 and 1/3 cups lukewarm water
1 tablespoon olive oil (plus a bit more for the bowl)
1 teaspoon sea salt
3¾ cups all-purpose or bread flour (see note), plus extra for dusting the board and rolling pin

Put the yeast, honey, water and olive into a mixer bowl and stir.…

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Peaches, Five Ways


Photo by Ellise Pierce

MAKE PEACH-BASIL POPSICLES

Peel, pit and purée some peaches in a blender, add local honey (or maple syrup) to taste and a handful of basil leaves. Freeze in popsicle molds overnight. Remove by running a little hot water over the bottom.…

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HOMEMADE TOMATO SAUCE

HOMEMADE TOMATO SAUCE

Makes about 1½ cups

1 tablespoon olive oil
4 large fresh basil leaves, roughly torn
1 (14.5-ounce) can San Marzano whole peeled tomatoes, torn by hand, or equivalent amount of chopped fresh tomatoes
1 teaspoon sugar
1 teaspoon sea salt

Put the olive oil and basil leaves in a small saucepan over medium-high heat.…

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BASIL PESTO

Makes 1 cup

¼ cup toasted pine nuts
About 2 packed cups fresh basil (enough to completely fill a small food processor)
3 tablespoons olive oil
1 small minced garlic clove
¼ cup grated Parmigiano-Reggiano
Sea salt and freshly ground black pepper

Toss the pine nuts in your smallest food processor and pulse until they’re roughly chopped.…

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Crustless Quiche with Summer Squash, Ricotta and Mint

RECIPES AND PHOTOGRAPHY BY ELLISE PIERCE

Makes 6 to 8 servings

2 tablespoons olive oil

4 small zucchini (preferably 2 green and 2 yellow)

4 eggs

1 cup ricotta

1 tablespoon chopped mint, plus more for serving

1 tablespoon chopped chives, plus more for serving

⅓ cup grated Parmesan

Sea salt and cracked pepper

 

Preheat the oven to 425°F.…

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Watermelon and Chevre with Jalapeno Oil

RECIPES AND PHOTOGRAPHY BY ELLISE PIERCE

Makes 6 to 8 servings

1 large jalapeño, diced (with seeds, if you like it hot)

1/2 cup olive oil

Sea salt

1 small watermelon, cut into 1-inch cubes

3 heaping tablespoons chèvre crumbles

 

To make your jalapeño oil, put the chopped jalapeño in a jam jar with the olive oil and a pinch of salt, and give it a good shake.…

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