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Bacon, Leek and Fennel Quiche. Fennel grows like a weed all over coastal California.

Bacon, Leek and Fennel Quiche

I used to love grazing on the herbaceous fronds while walking through Topanga Canyon wilderness. (But then, I would eat pretty much anything.) During my ‘commute’ (a ten minute walk) to Farley’s many years later, I would feel a nostalgic kinship with the forest of fennel that grows on a grassy hillside on 18th street. Every month or so, some determined gardener would attempt to eradicate the fennel by mowing down the four-foot-high stalks. They would lay like fallen soldiers, their licorice scent wafting through the air. Since fennel grows so easily, I could never understand why the bulbs in the market were so darned expensive. Heirloom Tomato and Ricotta Tart with a Cornmeal Almond Crust (Gluten-Free) – Salted Plains.

Asparagus, Zucchini and Ricotta Tart Recipe on Food52. Cooking is more fun with friends.

Asparagus, Zucchini and Ricotta Tart Recipe on Food52

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. Savory Tomato Peach and Tarragon Pot Pie — Fast & Fancy 5-Ingredient Dinners. (Image credit: Brie Passano) This is a recipe that will surprise you.

Savory Tomato Peach and Tarragon Pot Pie — Fast & Fancy 5-Ingredient Dinners

Sure, a savory pot pie is nothing new, but we're throwing peaches into the mix. Root Vegetable Pie with Quinoa Crust & Cashew Cream. Our farm family is growing and it’s growing fast. 40 baby chicks joined our tribe on Friday afternoon and we could not be more stoked.

Root Vegetable Pie with Quinoa Crust & Cashew Cream

We whipped up this root vegetable pie and headed to the greenhouse armed with plates, beers and plenty of napkins so we could stare at our newly germinated kale plants and chat about the chickens and our farming season in general. Some of my favorite “date nights” with Taylor have been in the greenhouse and the combination of awesome food, great beer and plenty of thriving plants makes for a very romantic atmosphere. Our little chicks are adjusting to life at Tumbleweed Farm and we’re excited to offer more fresh eggs to our customers in the near future. We have quite a few farm projects happening at the moment and I’m working really hard to keep meal time sacred and enjoyable. Regardless of how stressful and crazy the days can be I love the quiet evenings spent in the kitchen (or greenhouse) eating a delicious meal with Taylor.

Dinner. Mustard Greens + Gruyere Quiche with Almond Crust. There are two things currently going strong at Tumbleweed Farm and that is the abundance of eggs from the chickens and an endless amount of mustard greens.

Mustard Greens + Gruyere Quiche with Almond Crust

I love mustard greens and think they add just the right amount of spice to salads, pestos and are a great addition to sandwiches because they offer that mustardy bite that I adore. Another great way to use mustard greens is in quiches and this simple spring quiche is delicious and a lovely way to incorporate the first of the spring’s bounty. I love making quiche because it can be enjoyed warm, at room temperature or even chilled. I made this quiche last week and we enjoyed it for breakfast one morning, lunch the following day and finally finished the pie for dinner last night. The almond flour crust is absolutely divine (I’ve made it before with this Tomato Pie) and gives this quiche another layer of flavor and texture. Cheers from Tumbleweed Farm. Roasted cauliflower tart with walnut crust and creamy lemon filling - Amy Chaplin.

A couple of weeks ago I was asked to contribute a cauliflower recipe for the Guardian‘s Life and Style section.

Roasted cauliflower tart with walnut crust and creamy lemon filling - Amy Chaplin

This is what I made. It was part of the 10 best cauliflower recipes, you can see more recipes here. Root vegg tart. Cooking is more fun with friends.

root vegg tart

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. Carrot Tart with Ricotta and Herbs Recipe. Roasted Vegetable Tart Recipe. Vegan Lentil Shepherd’s Pie with Parsnip and and Potato Mash recipe on Roasted cauliflower tart with walnut crust and creamy lemon filling - Amy Chaplin. Green vegetable tart with buckwheat sunflower crust - Amy Chaplin. Roast squash and heirloom bean tart with pumpkin seed crust and shaved Brussels sprout salad with toasted pine nut dressing - Amy Chaplin. For this year’s Thanksgiving-inspired post, I wanted to make something a bit different as a centerpiece; definitely not the usual vegetarian main.

Roast squash and heirloom bean tart with pumpkin seed crust and shaved Brussels sprout salad with toasted pine nut dressing - Amy Chaplin

Creating a tart topped with wedges of roasted squash has been on my mind for years. This recipe is inspired by a photo in one of my oldest and favorite cookbooks called Nourish by Holly Davis. The book is not vegan or vegetarian but has a macrobiotic approach—for those of you who have my book, in the head notes of the Earl grey tea fruitcake I write about Holly’s former restaurant in Sydney.

Beet & Greens Tart. When I tell my friends that I like to watch tv-series on my phone and movies on my computer – simultaneously – they often give me that ”you-are-weird” look.

Beet & Greens Tart

It doesn’t matter that I try to explain that it can be very stressful to be the father of two kids, run a family business and have a blog, so watching tv-series and movies is a nice way to de-stress. And since I don’t have much time to myself, I try to make the most of it, hence the double screens. For many years, I just fast-forwarded through movies (don’t judge) but I have realised that this is a much better way.

When I fast-forwarded I often missed essential parts of the plot so I had to rewind several times, and that kind of defeated the purpose. I of course realise that one of the points of movies and tv series is to relax, but in some upside-down way I just feel like I get twice as much relaxation done. Anyway, today’s recipe is a beet tart. Enough with Sherlock. 2 tbsp honey Preheat the oven to 350°F / 180°C. Roasted Butternut Squash, Prosciutto, and Sage Quiche. I secretly enjoy checking out wedding registries and seeing what makes couples tick.

Roasted Butternut Squash, Prosciutto, and Sage Quiche

Are they more excited about the monogrammed towels and fine china or the obscure kitchen gadgets and fancy knife sets? I’m sure you can guess which category we fell into! I was recently browsing through my good friend Emily’s wedding registry to send her a shower gift. Turnip Green Tart Recipe. Well, it's Sunday. I returned from Portland, Oregon on Wednesday, and here I am looking at my suitcase and my carry-on bag. They are exactly where I dropped them, ten steps from the front door, still fully packed. Can we unpack together? I thought it would provide me some incentive, and at the same time I can give you a glimpse of some of the treats that hitched a ride back to San Francisco in my luggage.

I found all sorts of neat things while exploring Portland. Spinach Tart {with an almond flour quiche crust} - Comfy Belly. I love green food. I always have. I was the kid who liked broccoli, spinach, squash, and brussel sprouts. My perfect quick meal is sauteed spinach with onions, olive oil, cheese, and 2 eggs. Basically the filling for Spanakopita, Greek spinach pie. Here is my version of a spinach pie using an almond flour pie crust. I use feta cheese made from sheep’s milk, Valbreso Feta, imported from France. If you eat lactose-free cheese, use dripped yogurt that has been fermented for 24 hours. Ingredients 7 ounces of cheese (feta cheese, dripped yogurt, or Parmesan work in this recipe; if you use dripped yogurt, add about 1/4 teaspoon of sea salt to the recipe)10 ounces of chopped spinach (fresh or frozen)1 medium onion, chopped2 tablespoons of olive oil (or more)2 eggs, scrambledspices are optional (dill, pepper are good)

Pear, Blue Cheese and Hazelnut Tart. One summer afternoon between my junior and senior years of high school my mom and I took a walk (more of a sweaty stagger in the Woodland Hills heat) to a nearby restaurant for lunch. We managed to stop squabbling long enough to enjoy the food at Villa Piacere, and dessert consisted of cake and brandy-soaked cherries, which, to my delight, got me tipsy. I had been looking for a summer job for the past several weeks, with no luck.

Emboldened, I asked the hostess about possible employment. When she handed me an application for a serving position, I explained that, actually, I preferred to work in the kitchen. The Bojon Gourmet: Asparagus and Shiitake Mushroom Tart with Polenta Crust. Last month, I had brunch with Deborah Madison. (Ok, there may have been a few other people there, too.) I've been a Deborah fan since I picked up a copy of Local Flavors at the UC Santa Cruz book store during my senior year, and proceeded to shirk my studently responsibilities – trifling matters like papers, homework, and presentations – to make everything from potage to pancakes to pandowdies. Deborah is a fellow Banana Slug, and, due to her success as a chef and writer, I can only imagine that she picked a more useful major than Art History. (Or at least, did her homework.) Deborah's writing style is so calm, warm, and engaging, I feel like she's been in the kitchen with me for the last 10 years in the form of Vegetarian Cooking for Everyone, Seasonal Fruit Desserts, and Vegetable Soups.

Luckily, Deborah was as warm and gracious in person as she seems in her books. As each lovely course was whisked out by the servers, Deborah said a few words about each. Roasted Eggplant Tomato Tart. Last year I related the story of "Steve," a well-known pastry chef who came to my school to give a demonstration on How To Make Two Dozen Culinary Students (and Their Teacher) Hate You. After trimming a tart crust, Steve took a break from humiliating his captive audience, mashed the dough scraps together, and held the lump aloft for all to see.