I've been making different courgette quiches/tarts recently! Did one with a layer of black olive caramel (from Jeremy Fox's On Vegetables) at the base and goats cheese on top which I really liked
you inspired me! i made two summer squash quiches this month! just posted about it on ig, and will be writing about it in july's chef's kisses newsletter, can i give you a shoutout in the newsletter?
I make paste with my garlic scapes. I just put them in a very powerful blender with olive oil and a little bit of salt and blend until very smooth. I freeze it in muffin trays and then use it when I make pizzas. I use it instead of the tomato sauce. The best pizzas!
i do this too (sans muffin tin though, that's a great hack)! great way to batch prep/preserve, but i do feel like they loose a bit of their punch once frozen...
re: clam pizza - been a few years since i've had it, but i used to love the clam pie at pasquale jones. leo's was good also
re: ice cream - ice cream window in ridgewood is a great neighborhood-y spot and they have fun flavors (mak is my favorite). for more classic suburban ice cream cravings - i tried emack and bolio's recently and was surprised how much i liked it (grasshopper pie, peach). i also really like the truly massive soft serve cone at ralph's
thank you so much for all these recs on ice cream (love mint and chocolate together) and pizza!
i love the one at leo, and am now planning on trying the one at pasquale jones! i also just saw a pic of the clam slice at f&f, so hoping i get to try theirs as well...
I've been making different courgette quiches/tarts recently! Did one with a layer of black olive caramel (from Jeremy Fox's On Vegetables) at the base and goats cheese on top which I really liked
that sounds delicious! just added to my list of what to make next month! thank you for the suggestion <3
it was inspired by a fantastic red mullet, courgette, and olive dish I had at the plimsoll here in London.
Great post as always! I'm glad you left in the last section, sent it to my girlfriend 💌
you inspired me! i made two summer squash quiches this month! just posted about it on ig, and will be writing about it in july's chef's kisses newsletter, can i give you a shoutout in the newsletter?
I would really like that, thank you! Just saw your ig post and they look great! Look forward to reading more about them :)
I make paste with my garlic scapes. I just put them in a very powerful blender with olive oil and a little bit of salt and blend until very smooth. I freeze it in muffin trays and then use it when I make pizzas. I use it instead of the tomato sauce. The best pizzas!
i do this too (sans muffin tin though, that's a great hack)! great way to batch prep/preserve, but i do feel like they loose a bit of their punch once frozen...
re: clam pizza - been a few years since i've had it, but i used to love the clam pie at pasquale jones. leo's was good also
re: ice cream - ice cream window in ridgewood is a great neighborhood-y spot and they have fun flavors (mak is my favorite). for more classic suburban ice cream cravings - i tried emack and bolio's recently and was surprised how much i liked it (grasshopper pie, peach). i also really like the truly massive soft serve cone at ralph's
thank you so much for all these recs on ice cream (love mint and chocolate together) and pizza!
i love the one at leo, and am now planning on trying the one at pasquale jones! i also just saw a pic of the clam slice at f&f, so hoping i get to try theirs as well...