This recipe was adapted from the Jerusalem cookbook. Instead of the puff pastry I used pizza dough, and I sautéed the peppers in the stovetop instead of roasting them along with another few adjustments. Lessons learned: 1) there is a reason that they suggest roasting instead of sautéing the peppers, not only does the final product…
Category: Savory
Bouillabaisse
Bouillabaisse is a French fisherman’s stew that has been popularized across the United States, showing up on many a “fancy” restaurant’s menu. My French friend, Amelie, would turn up her nose whenever bouillabaisse was trotted out as exemplary French cuisine. “We do not eat that,” she would state. Quite rightfully. Bouillabaisse is considered peasant food….
Bacon Dijon Vinaigrette
Bacon Dijon Vinaigrette is a good way to use up day old pre-cooked bacon, or bacon left over from that mornings breakfast. It is a great dressing for kale salads, but can also be used on other salad greens. A simple way to dress up your salad and make it shine. Ingredients: 2-3 pieces of…
Chicken Tortilla Soup
A chicken tortilla soup that uses ground up corn tortillas as a thickening agent leaving you with a slightly velvety soup full of a range of flavors typically associated with tex-mex cuisine: lime juice, jalapeño, tomatoes, garlic, and chili powder. Be sure to use corn tortillas if you are looking to make a gluten free…
The Ephemeral Bee 