Starting Sunday at midnight, you can submit Your Best French Toast and Your Best Minestrone/Soupe au Pistou.
Written by: Food52
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8 Comments
pierino
May 14, 2010
I'm down with the challenge, provided I get back from Chicago in time to write it all up. But aren't minestrone and soupe au pistou different beasts? The one most likely common ingredient would be basil (necessary for the latter but not so for the former). Minestrone just means a "big" minestra. It could be tomorrow's ribollita. Historically Nice aka Nizza was actually part of Italy except that they voted themselves out. But pistou is related to Genovese pesto yet has little connection to the minestre prepared in other parts of Italy.
Merrill S.
May 16, 2010
Mrslarkin has the right idea: we're looking for a vegetable soup that embraces the freshness of the season (i.e. no root veg purees or potato-based soups). Sorry, it's sometimes hard to get these things across with such short titles!
TheWimpyVegetarian
May 14, 2010
Have fun everyone with these themes! I'm off on vacation Saturday and will miss seeing everyone's submissions as I won't have internet access. I'm excited about the travel but feel withdrawal pangs starting.....
Helenthenanny
May 14, 2010
Oh man! With finals, a play, and all the babies, I have been completely off the food52 grid! But I miss you guys! And, of course, the FOOD! I'm definitely getting back into the swing for the home stretch with a french toast recipe, hooray!
Loves F.
May 14, 2010
ahHA! I already have a perfect soupe au pistou on here! Can't wait to submit that, and start experimenting with some French toast! Can't wait to see all the submissions!
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