Little FlowerRecipes from the Cafe

Christine Moore is the owner of the Little Flower Candy Co., and the chef/owner of the Little Flower café in Pasadena, California. A pastry chef who trained in Paris and Los Angeles, Moore left the professional kitchen to have children and fell into candy making. Thirteen years later, she sells her candy nationwide and has developed a passionate following for her simple, exceptionally flavorful food at the café.

Thursday, 9/27, watch Christine with Michaela Pereira on KTLA’s Morning News

Sunday, 9/30, 3 p.m., signing with treats at the Prospect Park booth at the West Hollywood Book Fair

Saturday, 10/6, 3 p.m., signing at Da Vine Food & Wine in Dana Point, California

Sunday, 10/7, 3 p.m., signing with treats in the courtyard at Diesel Books, Brentwood Country Mart, Santa Monica, California

Saturday, 10/13, signing with treats at Cultivate L.A., a fundraiser for United Friends of the Children, will Susan Feniger and Diane Worthington.

“A charming cookbook that needs to be left in the kitchen, not on the bookcase. The recipes are so clearly written and so fun—you just know they’re going to turn out good.”

— Nancy Silverton, chef/owner of Mozza, founder of La Brea Bakery, and author of many cookbooks

“You can’t always have Christine Moore around to explain her perfect blood orange tarts, but Little Flower may be close enough.”
— Jonathan Gold, Pulitzer Prize–winning food writer for the Los Angeles Times

“Little Flower’s food, like Christine Moore herself, is nuanced yet playful, seasoned and balanced, crafted but honest. It’s the food we eat when we’re craving nourishment as well as when we want to celebrate. Christine has created a gem of a book.”
— Kim Boyce, James Beard–award winning author of Good to the Grain and owner/baker of Bakeshop in Portland, Oregon

3⁄4 pound Italian sausage, removed from casings

1 tablespoon olive oil
1⁄2 cup roughly chopped onion
6 cloves garlic, roughly chopped
2 Roasted Red Peppers (see Larder,page 140), coarsely chopped

11⁄2 cupsTomato Confit(see Larder, page 141)
1 quart chicken stock
1 cup water
2 tablespoons paprika
1⁄2 teaspoon coriander
1⁄4 teaspoon cumin
1⁄4 teaspoon cayenne pepper
1 large russet potato, peeled and cut into 1⁄2-inch cubes
1 bunch kale or spinach, rinsed, trimmed, and coarsely chopped

2 15-ounce cans garbanzo beans

(chickpeas), rinsed and drained Salt to taste

Brown sausage in 1 tablespoon of oil over medium-high heat. Using a slotted spoon, transfer sausage to a plate lined with paper towels to soak up excess grease. In the same pot, sauté onion in the residual oil over medium-high heat until softened, about 5 minutes. Add garlic and cook for another 30 seconds. Add the Roasted Red Pepper, Tomato Confit, stock, water, and spices to the pot.

Bring to a boil, then lower to a simmer. Use an immersion blender to purée the soup in the pot until smooth. Add the potato, greens, and garbanzo beans to the simmering pot and cook until potatoes are tender, about 5 minutes. Season with salt to taste.