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Yotam Ottolenghi’s recipes for autumn bakes. It’s a good time of the year for a bake, a great user-upper of all that super-ripe, tail-end-of-the-season produce.

Yotam Ottolenghi’s recipes for autumn bakes

A bake, for me, is also a delightful catch-all, because it lets me make something that pays tribute to, but doesn’t quite follow, the tradition of another dish. Today’s sweet bake, for example, is part friand and part clafoutis. And with the pissaladière gratin, I’ve taken the classic flavour combination of pissaladière (the southern French take on pizza, with a caramelised onion and salted anchovy topping) and simplified it into a base-free bake. The result is like a cream-free dauphinoise – so, again, a dish that nods in two directions. As for the lamb bake, well, I’d normally call that a meatloaf, but that seems to put some people off from the start. What unites all these dishes, whatever you call them, is that they are perfectly suited to this time of year.

Courgette, tomato and pesto gratin Heat the oven to 200C/390F/gas mark 6. Pissaladière gratin. Asparagus and Swiss Phyllo Quiche - Taste Love and Nourish. I haven’t made a quiche in years.

Asparagus and Swiss Phyllo Quiche - Taste Love and Nourish

There was a time when I’d make it often, but that phase burnt itself out along with its heavy and time consuming pie crust. Replacing it with phyllo has always been in the back of my mind, but I always wondered if it could stand up to the filling of eggs, cheese and veggies. Well, all I can say is…unquestionably, yes! The phyllo is really wonderful in this. It gets crisp along the edges and provides a nice base as well. I think you’ll love the base of this recipe, as well. Asparagus and Swiss Phyllo Quiche ½ pound thin trimmed asparagus, cut into 2 inch pieces 4 large eggs ¾ cup milk (I use whole milk) ¼ teaspoon Dijon mustard ½ teaspoon salt ¼ teaspoon ground black pepper 8 sheets 9x14 phyllo dough 1 to 1½ tablespoons olive oil 4 ounces shredded Swiss or Gruyere cheese 3 tablespoons sliced green onion Preheat your oven to 350 degrees. Recipe: Belgian Endive and Blue Cheese Gratin. Green Goddess Hummus Recipe.

Blog - Megan Huylo. I use coconut oil for a host of different things: a replacement for butter in pie crust, homemade deodorant, melted over piping hot baked sweet potatoes, natural mouthwash, and now, chocolate.

Blog - Megan Huylo

The folks over at Kelapo Coconut Oil sent me a jar last week to play with and I immediately set to work. Pineapple and Cilantro Moscow Mule - Beard + Bonnet. Hello summer, I would like you to stay just a tad longer please.

Pineapple and Cilantro Moscow Mule - Beard + Bonnet

I would like a few more weeks where gigantic bowls of fruit qualify as meals, time to play in the sun and just a few more mornings of sleeping in without an alarm. Is that too much to ask? Whether I like it or not, the end of summer is near. We are shopping for school uniforms, my daughter has already decorated her binder ( One Direction of course!) And I find myself trying to cram a million and one things into every single moment of daylight we have.

Lucky for me on really hectic days I can come home at night, kick my shoes off and whip up one of these Pineapple and Cilantro Moscow Mules – these tropical beauties are literally the essence of summer in a sip. Apparently I am not alone in my quest to hold on to summer – Sherrie of With Food + Love and Renee of Will Frolic for Food have brought an amazing group of talented bloggers together to #drinkthesummer ! Artichoke gratin. Cooking is more fun with friends.

artichoke gratin

Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 1,322 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: My Mom has made a straight forward hot artichoke dip for years that is fabulous, absolutely addictive. Early-Spring Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon & Thyme Recipes from The Kitchn. While I used pine nuts in this recipe, I actually think next time I'll go for roughly chopped almonds.

Early-Spring Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon & Thyme Recipes from The Kitchn

Pine nuts are so expensive and while they do have a distinct flavor, almonds will do just as well and are a little more accessible. The thyme really works here but you can substitute another robust fresh herb such as rosemary. You could even do basil, except I would increase the amount by a teaspoon or two. Serve this with a few slices of toasted crusty bread and a nice crisp white wine for a light supper. Hello spiring! Half Baked Harvest - Made with Love. Doesn’t this hummus just make you want to smile?

Half Baked Harvest - Made with Love

It’s that vibrant color that gets me every time. Smashed Pea Guacamole with Cilantro, Ginger and Lime recipe on Food52.