Gazpacho from scratch

Food processors aren't designed to hold large volumes of liquid! If the liquid level rises above the spindle in the center, your gazpacho will start to leak out all over your countertop. So make sure to blend the vegetables in smaller batches and transfer them to a secondary container.

Gazpacho
serves 4-6

Working in batches, blend until smooth in a food processor:
2 medium red bell peppers, seeded and roughly chopped
tops of one bunch of green onions

1 large cucumber, peeled and roughly chopped
4-5 medium ripe tomatoes, quartered

Transfer each batch of blended vegetables into one large container. Stir to combine.

Add and process until combined:
1-2 cups of blended vegetables

1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tbsp salt

5 dashes hot sauce

Return contents of blender to the larger container and stir until evenly mixed. Adjust seasoning to taste.

Refrigerate until cool. Garnish with croutons and small diced vegetables for texture (e.g. bell pepper, onion, cucumber) just before serving.

Pecan Pie

Pecan pie is a delicious Southern staple, and often makes an appearance at Thanksgiving.  However, most recipes for it are cloyingly, tooth-achingly sweet. This recipe actually has the proper ratio of pecan flavor to sugar! It comes to me via my friend Kathleen, who modified it slightly from the Farmhouse Cookbook by Susan Herrmann Loomis.

If you want to create a decorative pie, leave the pecans whole and arrange them in the pie shell in whatever pattern you desire. However, a pie made with whole pecans is harder to eat.  If you don't possess a food processor, you can easily buy crushed pecans and mix the pie filling by hand with a whisk.

Not-So-Sweet Pecan Pie

Ingredients
1.25 cups whole pecans
3 large eggs
1/2 cup sugar
1 cup dark corn syrup (e.g. Karo brand)
1/4 cup sour cream
2 teaspoons vanilla extract
1/4 teaspoon salt
1 pre-baked pie shell

Directions
Preheat the oven to 350 degrees.

Briefly pulse 1.25 cups of whole pecans in a food processor to break them down slightly. Set aside.

Blend in a food processor until thoroughly combined: 
3 large eggs
1/2 cup granulated sugar
1 cup dark corn syrup

And and blend until smooth:
1/4 cup sour cream
2 tsp. vanilla extract
1/4 teaspoon salt

Pour the pecans in an even layer in the pre-baked pie shell. Carefully pour the blended egg mixture over them, transfer the pie to a baking sheet, and place it in the bottom third of the oven. Bake the pie at 350 for ~35 minutes until the filling is set. Remove it from the oven and let it cool to room temperature on a wire rack before serving.