* 2 ounces chopped pancetta
* 1 cup chopped onion
* 3/4 cup chopped celery
* 3 garlic cloves, chopped
* 1 head cauliflower
* 3 1/2 cups chicken broth
* 1-inch cube Parmigiano, or any other strong cheese. I made this with Gorgonzola recently and it was AMAZING. Reserve some cheese to sprinkle over the top to serve.
* 1/2 cup half and half
* White or black truffle oil (for drizzling)
Sauté pancetta until brown. Add onion, garlic and celery and cook until vegetables are soft – a little over five minutes. Add cauliflower, broth and cheese. Bring to boil and simmer, covered, for around 20 minutes.
Puree soup with a hand-held blender, add half and half. When ready to serve, ladle into bowls, drizzle with truffle oil and sprinkle cheese on top.
* 4 large heads garlic
* 3 tablespoons olive oil
* All-purpose flour, for dusting
* Shortcrust pastry or pie crust
* 2 ounces Italian fontina cheese, grated (about 1/2 cup)
* 1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick
* Coarse salt and freshly ground pepper
1. Preheat oven to 350 degrees. Drizzle oil on garlic heads, wrap them in aluminum foil and bake for one hour. Remove and set aside until cool. When cool enough to handle, slice off the ends and squeeze the cloves out into a bowl. Mash with a fork.
On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.
3. Spread roasted garlic evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with remaining 2 tablespoons oil. Transfer to oven. Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.
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1 onion, finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon Curry powder
1/2 teaspoon Ground Coriander
1/2 teaspoon Cumin
1/2 teaspoon Ginger
1/2 teaspoon Garam Masala
Chilli powder to taste
1 can of chick peas with juice
2 tablespoons lemon juice
1 cup chopped tomatoes
Cilantro to serve (optional)
Sautee the onions and garlic until soft, then add all the spices. Add the tomatoes, chick peas, lemon juice. Bring to boil, then turn down and simmer uncovered for 15 minutes to reduce the juices. Garnish with Cilantro leaves to serve.
Adapted from Sunday Suppers at Lucques, by Smitten Kitchen.
Serves 6 to 8 as a side
1 1/2 cups fresh bread crumbs (though I found I needed far less)
2 teaspoons thyme leaves
2 tablespoons extra virgin olive oil plus an extra glug or two for drizzling
4 tablespoons unsalted butter
2 pounds medium-sized brussels sprouts, washed and trimmed
Salt and pepper
6 ounces pancetta in small dice (1 1/2 cups)
3 tablespoons minced shallots
1 tablespoon minced garlic
1/2 cup balsamic vinegar
1 1/2 cups veal stock, rich chicken or vegetable broth, more if needed
2 tablespoons chopped parsley
Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with a couple glugs of olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 7 to 10 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 to 15 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 20 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top