In outlet sale My Kitchen: A Collection outlet online sale of New and Favorite Vegetarian Recipes [A Cookbook] outlet online sale

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Product Description

Finalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" category

From the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now.

Deborah Madison''s newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations.

In My Kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah''s recipes have a modular quality that makes them particularly easy to use.

Perfect for both weeknight dinners and special occasions, this book will delight longtime fans and newcomers to Madison--and anyone who loves fresh, flavorful cooking. Filled with Deborah’s writerly, evocative prose, this book is not just the go-to kitchen reference for vegetable-focused cooking, but also a book with which to curl up and enjoy reading. Lavishly photographed, with an approachable, intimate package, this is the must-have collection of modern vegetarian recipes from a beloved authority.

Review

“Deborah Madison refers to her cooking style as getting simpler and her tastes getting lighter. But it takes the particular ‘simple and light’ wisdom of Deborah Madison and her deep understanding of the beauty of the vegetable to know that this is a world that can sing for itself. With just a little bit of Madison magic to set it on its way.”  —YOTAM OTTOLENGHI, author of Plenty More and Jerusalem
 
“Madison, a doyen of vegetarian cooking, shares her favorite recipes, some of which are revised and revamped to reflect how she cooks today. . . . Her savoy cabbage, leek, and mushroom braise on toast with horseradish cream is hearty and comforting; the roasted cauliflower with romesco sauce and a shower of parsley is almost too beautiful to eat. Madison’s salad of citrus and avocado with lime-cumin vinaigrette and shredded greens is a vibrant blend of acidity, bitterness, and tang. She provides flavors for every palate and every course, including appealing desserts such as olive oil, almond, and blood orange cake; rhubarb-raspberry compote; and walnut nugget cookies. Eye-catching full-color photos further enhance this stellar collection. One glance will quickly show why the dishes here are Madison’s go-to meals, and they will soon become readers’ favorites as well.”  PUBLISHERS WEEKLY STARRED REVIEW
 
"Madison is terrific at that rare thing: making food that is simultaneously both plain and creative; wholesome yet also inventive and on-trend."  LOS ANGELES TIMES COOKBOOK OF THE MONTH 

"Calling all vegetarians: If you don’t already know Deborah Madison, the time is now. For over 30 years, she’s been churning out cookbooks full of elegant, dependable and totally meat-free dishes. Her latest has plenty of classics, with updated twists to reflect the modern palate—kale, quinoa, chia seeds and nut butters abound."  —PUREWOW.COM 

"Beloved vegetarian icon Deborah Madison gathered her greatest hits along with new dishes to create this recipe compendium."  —MODERN FARMER

" In My Kitchen represents wonderful simplicity and refinement. Madison achieves a state of culinary bliss with an offhand expertise. . . This level of restraint and confidence is what one hopes for but rarely finds in our foodie superheroes.”  —Christopher Kimball, MILK STREET KITCHEN 

About the Author

DEBORAH MADISON is revered for bringing vegetarian cooking to a wide audience, including non-vegetarians, and is a bestselling author, with book sales of more than 1.2 million copies. She is the award-winning author of 13 cookbooks, including New Vegetarian Cooking for Everyone and Vegetable Literacy. Deborah is well known for her simple, seasonal, vegetable-based cooking. She got her start in the San Francisco Bay Area at Chez Panisse before opening Greens. In 1994, Madison received the M.F.K. Fisher Mid-Career Award from Les Dames d''Escoffier and in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame.

Excerpt. © Reprinted by permission. All rights reserved.

INTRODUCTION

I started cooking for others decades ago. I cooked at the San Francisco Zen Center, Tassajara Zen Mountain Center (and resort, come summer), Green Gulch Farm, Chez Panisse in Berkeley, Greens in San Francisco, Café Escalera in Santa Fe, and the American Academy in Rome. I began cooking when vegetarian food was weird—sincere, but stodgy—and when there were few resources available to help one learn about how to put vegetables in the center of the plate. Now I am cooking at a time when vegetarian food is part of a great mash-up of taste, values, and experiences. It is finally much more accepted and really not such a big deal. One doesn’t have to defend one’s position nearly as often or as fiercely as one used to; and in any case, one’s position can be quite fluid—vegetarian one day, omnivore the next.

So much has changed in these decades, from values to ingredients, that it’s sometimes hard for me to tell what people value when it comes to their own cooking. I look at a magazine that one week rates snacks at Trader Joe’s and a few weeks later tells about the wonderful pastries you can make with brioche dough—a challenging dough to make—or how to butcher a lamb—something that’s not easily within the reach or desire of most people. My guess is that one’s cooking life can be very fluid, too, that many people go to the effort to make something by hand—to cook—and probably the same people do plenty of assembling from premade foods. There may be lots of people who make their own pizzas—I know one man who has made that his expertise—but pizza places have also gotten much better (not the chains, but small independent businesses) that perhaps it’s not as compelling to make your own as it was when there were no alternatives and we were curious. Fresh pasta used to be so important to make at home; now many of us can buy good fresh pasta, and there are some really excellent dried pastas now available, too. Other prepared foods, from salsas to fermented foods, tortillas to breads, have also gotten better, so why not use them? Good food matters and so does being able to make it ourselves. But when my cooking is helped by some of the products that are now available—foods that are often made by people who care passionately about their craft—I’m happy to support their efforts just as their products support mine.

I cook every day, but when I recently looked at my notes, I realized that I hadn’t made pasta by hand for some time, or pizza. I decided to revisit both, and it’s been a pleasure, but it’s also helped me realize that I prefer much simpler foods and preparations than I used to. We change as our culture changes, and I found I have been cooking in a more straightforward, less complicated fashion—one that is, for the most part, no less delicious. Fresh pastas, yeasted dough, pies and tarts both savory and sweet, or an involved dish that proudly takes the center of the plate—these still have their place. But some can be radically simplified without loss of flavor; or lightened, perhaps through the choice of one grain over another; or recast in light of the ingredients we have today that we didn’t necessarily have in the past—coconut oil, berbere, freekeh, chia seeds, smoked paprika, truffle salt, real balsamic vinegar, and heirloom beans, to name but a few.

If you garden, even a little, there’s a host of interesting plants to grow and cook with, and some of those that come up by the zillions in springtime can be a source of exotic greens and garnishes. I’ve also started to make use of some of the wild plants that are good to eat and are growing in my yard, and that has added to my kitchen vocabulary. Musk mustard in an herb, and wild green salad is a treat.



ARTICHOKE AND SCALLION SAUTÉ OVER GARLIC-RUBBED TOAST

Serves 4; V

When I was spokesperson for the California Artichoke Board, boxes upon boxes of artichokes would arrive on my porch. I’d hear them land with a thud, heaved there by the UPS driver. Of course it was a thrill to be the recipient of so many of these glorious, large flower-vegetables, but where to put them? They went into big coolers with plenty of ice. Then I got busy developing recipes, many of which have ended up in my various books. This little sauté, which I cooked frequently on TV, is one, and it has stood up as a favorite. Happily, it can also incorporate asparagus if you wish to add some (briefly parboiled), making for a more complex seasonal spring stew. Use large artichokes if you like, or the babies I’ve used here. Because they grow low down on the large branches where they get little light, the so-called babies never develop a choke, or much size. They’re very easy to work with, which I appreciate a lot. 

Spoon these artichokes over garlic-rubbed toast and you have a good vegan supper sandwich. Sometimes I add a smear of chèvre flavored with pepper and a bit of orange zest. You can also serve this sauté over pasta, polenta, or another grain, either alongside another dish or by itself.

20 to 24 baby artichokes

Juice of 2 lemons 
Sea salt
1 tablespoon mild vinegar
2 cloves garlic 
2 heaping tablespoons of parsley
Zest from 1 large lemon 
1 heaping tablespoon tarragon leaves
2 tablespoons olive oil, for cooking
1 bunch scallions, including an inch of the greens, thickly sliced
1⁄2 cup dry white wine
4 slices of strong country bread for toasting
Best olive oil, for the toast
Freshly ground pepper
Chives and chive blossoms, if available

Trim the top third off the artichoke leaves and discard them. As you work, put the trimmed artichokes in a bowl with the lemon juice and enough water to cover. When all are trimmed, drain them, and then simmer them in salted water to which you’ve added the vinegar (or use more lemon juice) until tender-firm, about 10 minutes. Drain the artichokes and slice them lengthwise into halves or quarters. 

Finely chop one of the garlic cloves with the parsley, lemon zest, and tarragon, and set aside.

Heat the oil in a large skillet over high heat. Add the artichokes and sauté until they begin to color in places, after several minutes. Add the scallions and wine. When the wine boils off, add 1 cup of water and half the herb mixture. Lower the heat and simmer until the artichokes are fully tender, between 5 to 10 minutes. 

Meanwhile, toast the bread. Cut the other garlic clove in half and rub it over the toast. When the artichokes are done, add the remainder of the herb mixture and season with salt and pepper. Tip them, with their juices, over the toast or onto a serving plate and garnish with snipped chives and chive blossoms if you have them.

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4.7 out of 54.7 out of 5
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Top reviews from the United States

Mary C.Top Contributor: Baking
5.0 out of 5 starsVerified Purchase
Another treasure from Deborah Madison
Reviewed in the United States on April 3, 2017
This is the third Deborah Madison cookbook that I own, the others being the amazing "Vegetable Literacy" (2013) and the seminal "Vegetarian Cooking for Everyone" (1997). I''ve also read all of her other cookbooks over the years. "In My Kitchen" is a... See more
This is the third Deborah Madison cookbook that I own, the others being the amazing "Vegetable Literacy" (2013) and the seminal "Vegetarian Cooking for Everyone" (1997). I''ve also read all of her other cookbooks over the years. "In My Kitchen" is a lovely addition to the trilogy in my library. Her writing comes across the way I believe she intended: one feels as though one is thumbing through the favorite recipes that she uses most frequently today. She is honest about when she uses prepared foods such as canned chickpeas and roasted red peppers. I love her flexibility about what ingredients to use and how to serve her dishes for vegetarians, flexitarians, and omnivores alike. Many of the recipes are revisions of ones previously published, and she tells us why she tweaked them. She lives and cooks in New Mexico, and I live and cook in a very cold part of the U.S. a couple of thousand miles away, yet almost all the ingredients in the recipes (except for the variety of fresh chiles) seem to be accessible to me. Unlike her "Farmers'' Market" or "Vegetable Literacy," this book is not vegetable-centric, so one doesn''t have the feeling of being somewhat left out if one has neither a Southwest farmers'' market nor a garden. I''m retired, love to cook, and own many cookbooks, yet this one has about 20 Post-It''s on the pages for recipes I''m anxious to try.
63 people found this helpful
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KP
5.0 out of 5 starsVerified Purchase
Wonderful addition to already having the New Vegetarian Cooking for Everyone
Reviewed in the United States on April 8, 2017
My 1st vegetarian learning/cookbook was Deborah''s Vegetarian Cooking For Everyone. I wrote in it and taped other recipes in it - well-used in my kitchen. Then she updated it, and I got the updated version and transposed my notes and recipes carefully from my 1st book to the... See more
My 1st vegetarian learning/cookbook was Deborah''s Vegetarian Cooking For Everyone. I wrote in it and taped other recipes in it - well-used in my kitchen. Then she updated it, and I got the updated version and transposed my notes and recipes carefully from my 1st book to the updated one. This cookbook sounded good, so knowing her stellar vegetabling works I jumped on board. This one is fantastic also! And this is coming from a non-vegetarian, just someone who wants to eat more veggies and convince my family that they are yummie. I just made the soufflé. I hadn''t made hers before. It was yummie. The only drawback is that I would like to see more color photos of the actual completed recipes (some photos are of a garden or just the raw veg.-pretty but I would like to see more photos of the recipes) and I wish it had less white space. If properly designed it would be a smaller cookbook. Larger and clearer font would also be better. Stories are ok if they assist you with a recipe such as in substitutions, etc., but I can do without all the stories that today''s cookbooks feel they have to have. It has a nice hefty spine, which is nice, but a lot of wasted space and no color photos. Still, I remain a loyal fan and she really knows vegetables!
35 people found this helpful
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Under State
5.0 out of 5 starsVerified Purchase
So far I''ve made one recipe, the Red Lentil ...
Reviewed in the United States on September 26, 2017
So far I''ve made one recipe, the Red Lentil soup with Berbere, several times. I''ve been meaning to make others, but every time I open the book, I see that soup and I make it another time. The inclusion of lime which helps the berbere shine without overpowering it, makes... See more
So far I''ve made one recipe, the Red Lentil soup with Berbere, several times. I''ve been meaning to make others, but every time I open the book, I see that soup and I make it another time. The inclusion of lime which helps the berbere shine without overpowering it, makes this soup really work. I will be making more of these recipes.
12 people found this helpful
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anonymous
5.0 out of 5 starsVerified Purchase
"Oh my God" good!
Reviewed in the United States on January 13, 2018
This book is really OMG good. I was kind of experimenting when I purchased this book. It had good reviews, so thought why not try it. Wasn''t expecting anything groundbreaking, but the recepies in this book are too good! Very impressed! I made one recepie, it came out... See more
This book is really OMG good. I was kind of experimenting when I purchased this book. It had good reviews, so thought why not try it. Wasn''t expecting anything groundbreaking, but the recepies in this book are too good! Very impressed! I made one recepie, it came out amazing, then another one, amazing again, then another one, ditto. I start a recepie thinking let''s try this one and by the time I am about to finish, I can already tell without even tasting yet that something great is coming out. And when I taste it...yumm!! So flavorful; I did not even realize that vegeterian food can made be this good even though I have been vegeterian all my life! All friends have LOVED the food prepared using recepies from this book. kudos to Deborah, so glad that I found this book!
4 people found this helpful
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hug your earth
5.0 out of 5 starsVerified Purchase
great cookbook
Reviewed in the United States on June 4, 2017
I''ve used many recipes in this book which are not long and involved. Most things I already have or can find at my grocers.

Most important they''re good.
10 people found this helpful
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Amy E. Bisson
5.0 out of 5 starsVerified Purchase
Quickly becoming a new favorite in my house
Reviewed in the United States on May 24, 2017
Deborah Madison''s first cooking tome, Vegetarian Cooking for Everyone, has been my go-to cookbook for many years. This new book updates some recipes and tastes to include more readily available ethnic additions and ingredients. Quickly becoming a new favorite in my house!
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Gilbert
5.0 out of 5 starsVerified Purchase
Exceeded expectations
Reviewed in the United States on March 30, 2017
I enjoyed this book almost as much as I enjoyed discovering Vegetarian Cooking for Everyone years ago. The recipes look delicious, and I was delighted to discover her evolution of some former heavier favorites. What I enjoyed almost as much as the recipes was reading... See more
I enjoyed this book almost as much as I enjoyed discovering Vegetarian Cooking for Everyone years ago. The recipes look delicious, and I was delighted to discover her evolution of some former heavier favorites. What I enjoyed almost as much as the recipes was reading about how Ms. Madison''s approach to cooking has developed through the years. Whether or not you are a long term fan of Deborah Madison, you will enjoy this book.
22 people found this helpful
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Ed Epping
5.0 out of 5 starsVerified Purchase
This is a wonderful collection of terrific recipes located in a beautifully designed ...
Reviewed in the United States on July 28, 2017
This is a wonderful collection of terrific recipes located in a beautifully designed book. Deborah Madison has presented us with another work of food preparation that benefits the eye and the well being of our health.
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Top reviews from other countries

Marand
4.0 out of 5 starsVerified Purchase
Doyenne of American vegetarian food writers
Reviewed in the United Kingdom on April 24, 2017
Deborah Madison is a well-known American vegetarian food writer. She is an advocate of using good quality ingredients, organic if possible, and over the years her cooking style has simplified. For some recipes it will probably help if you have a veg plot or allotment to get...See more
Deborah Madison is a well-known American vegetarian food writer. She is an advocate of using good quality ingredients, organic if possible, and over the years her cooking style has simplified. For some recipes it will probably help if you have a veg plot or allotment to get the freshest produce. After an introductory section, recipes are listed by alphabetical order of the primary ingredient (the recipes are all listed at the beginning of the book). To whet your appetite, here is a selection of recipes from the book, some of which I have tried out, others will need to wait until the seasonal ingredients become available. There''s a lovely smoky-spice butter designed to counteract the sweetness of carrots, sweet potatoes & squashes which it does very well (later there is a carrot soup where this butter can be used as an alternative to the onion relish included in the recipe); bulghur & green lentil salad with chick peas & preserved lemon which is a great winter salad; a lovely citrus & avocado salad with a lime & cumin vinaigrette. There is a great aubergine gratin with a custard of ricotta & saffron, some delicious ricotta fritters, a nice variation on red lentil soup enhanced with an Ethiopian spice mix for which a recipe is provided (coriander seeds, allspice berries, fenugreek, cardamom, chilli, paprika, ginger & nutmeg); a chickpea and potato stew; sweet potato & coconut curry; several recipes involving tofu; a gorgeous tomato & red pepper tart; another curry, this time involving tomatoes and cauliflower. For breakfast there is a lovely mix of oats, dried cherries, raisins and almonds - the slightly sour flavour of the cherries works well with the raisins and nuts. For dessert I liked the look of white peaches in lemon verbena syrup - roll on the summer when I can try this out, and also the quinces braised in honey & wine. There are a few things that will be unfamiliar to, and in all likelihood unavailable to, a non-American cook such as the collard greens (not something I like anyway and I am not really sure there is a European alternative). A specific potato is used in a number of recipes, called a fingerling - I used charlotte potatoes as an alternative which seemed to work OK. In addition there are perhaps too many recipes for things I am not fond of - kale, chard, porcini. There were also recipes which duplicate others I have, and more where a recipe seems almost superfluous. My own view is that this isn''t Deborah Madison''s best book (The Green''s Cookbook would top my list). One downside is that recipes have not been converted to European measures but the photography is beautiful.
7 people found this helpful
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Milda Ruffo
5.0 out of 5 starsVerified Purchase
Another winning cookbook by Deborah Madison
Reviewed in Canada on April 4, 2017
I own several cookbooks by this author that are in regular use in my kitchen. Deborah Madison has a beautiful chatty/friendly style in her writing and the recipes always work. The photography is really well done and I am looking forward to trying most of the recipes. So...See more
I own several cookbooks by this author that are in regular use in my kitchen. Deborah Madison has a beautiful chatty/friendly style in her writing and the recipes always work. The photography is really well done and I am looking forward to trying most of the recipes. So far, I have only tried the mushroom soup and quinoa and buttermilk pancakes, and both were delicious! Get this book if you like eating meals starring vegetables without going to any fussy extremes making them but with yummy results.
3 people found this helpful
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Gwyn M.
5.0 out of 5 starsVerified Purchase
Refined and approachable vegetarian cooking.
Reviewed in Australia on March 19, 2018
As a keen cook who has recently embarked on a largely vegetarian diet for health reasons I have been looking for inspiration and recipes that will allow me to build a repertoire of dishes and compose menus in the same way I have in the past. This book fits the bill...See more
As a keen cook who has recently embarked on a largely vegetarian diet for health reasons I have been looking for inspiration and recipes that will allow me to build a repertoire of dishes and compose menus in the same way I have in the past. This book fits the bill perfectly as a starting point. There are many interesting and appealing recipes which, when combined with Madison''s thoughts on flavour and menus, represent an excellent resource to help me develop my cooking in a new direction. In addition it has substantial longevity as a collection of quality receipes if you are simply looking for the occasional dish or two, Highly recommended.
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Chef Tammy Gwartzman
4.0 out of 5 starsVerified Purchase
Delicious and Creative... Deborah Madison does it again
Reviewed in Canada on September 26, 2021
I''m a Chef. I highly recommend this book to vegetarians and non vegetarians alike . Lovely recipes, creative, and most important DELICIOUS... Bon Appetit !!
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Dr. Michael
5.0 out of 5 starsVerified Purchase
Five Stars
Reviewed in Canada on May 26, 2018
Excellent!
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Tomato And Red Pepper Tart In A Yeasted Crust

Makes one 10- or 11-inch tart

A savory jam of sweet late-summer vegetables makes for a very succulent tart. A bit of time is involved since you’re doing it all from scratch, so think of this as a special offering at the table and, by all means, wait until produce is at its best. Late summer is the time to make this, when sweet plump peppers are in the market and roma tomatoes have a chance of actually being good. Winter? Don’t bother.

The time involved in making the filling will give a yeasted dough time to rise; so start the dough first, unless you wish to make the filling hours ahead of time. A yeast-risen dough allows you to use olive oil, and it’s easy to make. Such doughs are angelic to handle plus they end up with golden, sculpted surfaces. However, you must roll it very thin if you don’t want a big doughy crust at the end.

An egg contributes to the strength and suppleness of the dough, but if you don’t eat eggs, you can replace it with 3 tablespoons of water and 1 tablespoon of oil. As for flour, use whatever mixture of flour appeals to you—rye, toasted barley, quinoa, or spelt flour might go into a mix along with wheat flour or a gluten-free mixture.

You will have dough left over. It’s hard to make less, but you can refrigerate it and use it later for impromptu dinner rolls or a pizza crust.

The Yeasted Dough

  • 1 package (2¼ teaspoons) active dry yeast
  • ½ teaspoon sugar
  • ½ cup warm water
  • 3 tablespoons olive oil
  • 1 egg, lightly beaten
  • 3⁄8 teaspoon salt
  • 1¾ cups all-purpose flour, white whole-wheat flour, or a mixture, including spelt, rye, or other flours
To Make The Yeasted Dough

Dissolve the yeast and sugar in the water and let stand until it’s bubbly, about 10 minutes. Whisk the oil, egg, and salt together with the proofed yeast, then stir in the flour. When the dough is too stiff to work with a spoon, turn it onto a lightly floured counter and knead until smooth and elastic, about 4 minutes. Add flour to keep it from sticking, but aim to keep the dough on the wet and tacky side. (If you live in a very dry climate, your flour will be extra dry and you may not be able to use entire amount called for.) Set the dough in an oiled bowl and turn it over to coat, cover with a towel or a shower cap and let rise until doubled in bulk, 45 minutes to an hour, depending on how warm your kitchen is.

Turn the dough out. Roll it out into a thin circle (or other shape appropriate to the pan you’re using) and line a tart shell with it. If you’re not ready to fill the tart just then, put in the refrigerator so that it doesn’t continue to rise.

To Make The Tart Filling

Warm the oil over medium heat in a wide skillet, add the onions, and cook until soft, about 15 minutes, stirring occasionally. Add the garlic, tomatoes, and diced peppers along with the crumbled saffron threads and aniseed. Season with ½ teaspoon of salt and a little pepper. Cook for 30 minutes, stirring occasionally, especially toward the end. It should be quite thick. Taste for salt and stir in the basil.

Heat the oven to 400°F. Set the tart shell on a baking sheet. Add the filling to the shell and smooth it out. Use the pepper strips to make a crisscross design over the top. Place the olives in the spaces formed by the peppers. Bake for 35 minutes. Carefully unmold the tart onto a platter and serve warm or at room temperature.

The Tart Filling

  • 2 tablespoons olive oil
  • 2 large red onions, finely diced
  • 2 plump garlic cloves, minced or pounded to a paste
  • 1½ pounds ripe roma or other paste tomatoes, peeled, seeded, and chopped
  • 3 large red bell peppers, roasted and peeled; 2 diced, 1 cut into thin strips
  • A good pinch of saffron threads, if possible
  • ¼ teaspoon aniseed
  • Sea salt and freshly ground pepper
  • 2 tablespoons chopped basil
  • 16 Niçoise olives, pitted

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In outlet sale My Kitchen: A Collection outlet online sale of New and Favorite Vegetarian Recipes [A Cookbook] outlet online sale

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In outlet sale My Kitchen: A Collection outlet online sale of New and Favorite Vegetarian Recipes [A Cookbook] outlet online sale

In outlet sale My Kitchen: A Collection outlet online sale of New and Favorite Vegetarian Recipes [A Cookbook] outlet online sale

In outlet sale My Kitchen: A Collection outlet online sale of New and Favorite Vegetarian Recipes [A Cookbook] outlet online sale

In outlet sale My Kitchen: A Collection outlet online sale of New and Favorite Vegetarian Recipes [A Cookbook] outlet online sale

In outlet sale My Kitchen: A Collection outlet online sale of New and Favorite Vegetarian Recipes [A Cookbook] outlet online sale

In outlet sale My Kitchen: A Collection outlet online sale of New and Favorite Vegetarian Recipes [A Cookbook] outlet online sale

In outlet sale My Kitchen: A Collection outlet online sale of New and Favorite Vegetarian Recipes [A Cookbook] outlet online sale

In outlet sale My Kitchen: A Collection outlet online sale of New and Favorite Vegetarian Recipes [A Cookbook] outlet online sale

In outlet sale My Kitchen: A Collection outlet online sale of New and Favorite Vegetarian Recipes [A Cookbook] outlet online sale

In outlet sale My Kitchen: A Collection outlet online sale of New and Favorite Vegetarian Recipes [A Cookbook] outlet online sale

In outlet sale My Kitchen: A Collection outlet online sale of New and Favorite Vegetarian Recipes [A Cookbook] outlet online sale

In outlet sale My Kitchen: A Collection outlet online sale of New and Favorite Vegetarian Recipes [A Cookbook] outlet online sale

In outlet sale My Kitchen: A Collection outlet online sale of New and Favorite Vegetarian Recipes [A Cookbook] outlet online sale

In outlet sale My Kitchen: A Collection outlet online sale of New and Favorite Vegetarian Recipes [A Cookbook] outlet online sale

In outlet sale My Kitchen: A Collection outlet online sale of New and Favorite Vegetarian Recipes [A Cookbook] outlet online sale

In outlet sale My Kitchen: A Collection outlet online sale of New and Favorite Vegetarian Recipes [A Cookbook] outlet online sale

In outlet sale My Kitchen: A Collection outlet online sale of New and Favorite Vegetarian Recipes [A Cookbook] outlet online sale

In outlet sale My Kitchen: A Collection outlet online sale of New and Favorite Vegetarian Recipes [A Cookbook] outlet online sale