I put everything Italian I love into a pizza. Holy shit. Holy fucking shit. (Sorry. Excuse my French.) Check it...
1 recipe Napoletana Pizza Dough
1/4 lb proscuitto di parma (don't you dare get some domestic B.S.)
3 crimini mushrooms, paper-thin sliced
1 recipe Tomato Sauce
1 ball Burrata cheese
1/2 lb wine washed rind Fontina (just go to your cheese monger and ask him for a stinky cheese)
Arugula
White truffle oil
Yeah, I think you get it. Heat up your pizza stone, assemble everything (except the arugula and truffle oil) on the the pizza and cook until done. Add a ton of fresh arugula over the top as SOON as it comes out (so some wilts and some is still crisp... wow). Sprinkle with truffle oil!!!
Thursday, March 11, 2010
Go-To Vinaigrette
I make this vinaigrette all the time. I think most people tend to do the balsamic and olive oil, but the tanginess of the Dijon and the freshness of the lemon juice is really unparalleled. Shallots are also just nice on anything. This is a v versatile dressing: you can carry any herbs you're using in your main course to this dressing. Thyme is especially nice! This dressing on arugula is a quick meal. I also love this dressing because the acidic lemon gives salty flavor and adding extra salt is not necessary! I really like not cooking with salt. That's one of the main reasons I can't eat at restaurants frequently... the salt makes me thirst all day long!
1 tsp lemon juice
1 tsp Dijon mustard (please don't cheap out on this ingredien)
1 tsp herbs (thyme, oregano, parsley, etc etc)
1 tsp grated shallot
1/4 tsp garlic powder
1 TBSP olive oil
Pepper
Whisk everything together and enjoy. You can do just the lemon, mustard and oil if that's all you have. You can add anything you want to this.
1 tsp lemon juice
1 tsp Dijon mustard (please don't cheap out on this ingredien)
1 tsp herbs (thyme, oregano, parsley, etc etc)
1 tsp grated shallot
1/4 tsp garlic powder
1 TBSP olive oil
Pepper
Whisk everything together and enjoy. You can do just the lemon, mustard and oil if that's all you have. You can add anything you want to this.
Shroom Salad
I love the olive bar at Whole Foods. They not only have several types of delicious olives ... they have marinated beans, mushrooms and artichokes, they have dried tomatoes and cured peppers. The marinated mushrooms are the best! I made this salad for them.
1 portabella mushroom
1 small package dried porcini mushrooms, reconstituted in boiling water
1/2 C marinated mushrooms
1/4 log goat cheese, crumbled
2 tsp fresh thyme
1 tsp crushed red pepper
1 TBSP olive oil
Salt/pepper
White truffle oil
Go-To Vinaigrette
Heat a grill pan to high heat. Brush the portabella and reconstituted porcini mushroom with the combined olive oil, thyme and crushed red pepper. Grill the mushrooms for about 3 minutes per side.
Meanwhile, dress the arugula so they have a second to hang out and wilt just slightly. The arugula will be the only thing that is dressed in this salad as the other ingredients have their own flavors (i.e. marinated mushrooms and rubbed portabellas and porcinis).
To assemble, slice the grilled mushrooms and place on top of the arugula . Arrange the marinated mushrooms on the plate as well. Crumble with goat cheese and top lightly w truffle oil if you have it!!!
1 portabella mushroom
1 small package dried porcini mushrooms, reconstituted in boiling water
1/2 C marinated mushrooms
1/4 log goat cheese, crumbled
2 tsp fresh thyme
1 tsp crushed red pepper
1 TBSP olive oil
Salt/pepper
White truffle oil
Go-To Vinaigrette
Heat a grill pan to high heat. Brush the portabella and reconstituted porcini mushroom with the combined olive oil, thyme and crushed red pepper. Grill the mushrooms for about 3 minutes per side.
Meanwhile, dress the arugula so they have a second to hang out and wilt just slightly. The arugula will be the only thing that is dressed in this salad as the other ingredients have their own flavors (i.e. marinated mushrooms and rubbed portabellas and porcinis).
To assemble, slice the grilled mushrooms and place on top of the arugula . Arrange the marinated mushrooms on the plate as well. Crumble with goat cheese and top lightly w truffle oil if you have it!!!
Monday, March 8, 2010
Blueberry Crumb Cake
The tart blueberries paired w the caramelly crunchy brown sugar topping is amazing. The sour cream gives it it's richness; you wouldn't be able to identify the sour cream, but once you know it's there the velvety perfect texture makes sense. Really, do this.
I even prepared a bit the night before (because I was leaving for my moms the next morning and wanted to make it fresh in the morning). I mixed the thopping - minus the butter - and I also mixed the dry ingredients for the cake. I made sure the butter I was going to melt was ready to go and the butter I wanted at room temp was out. I pre-cracked the eggs and had the sour cream measured out, so all I really had to do was assemble while drinking my coffee and bake while having my shower. Quite nice!
Topping
1/3 C brown sugar
1/4 C regular sugar
1 tsp cinnamon
1 stick butter
1 1/3 C flour
Cake
1 1/4 C AP flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 stick butter
3/4 C sugar
2 eggs
1 1/4 tsp vanilla
1 tsp lemon zest
2/3 C sour cream
1 1/4 C blueberries
The night before: mix the sugars and cinnamon for the topping in a medium bowl. Also, in another medium bowl, mix the flour, baking powder, baking soda and salt for the cake.
Preheat oven to 350.
Beat the butter and sugar for the cake until light and fluffy. Add the eggs, one at a time and beat for antoher 30 seconds. Add the vanilla, lemon zest and sour cream and mix. Add the dry ingredients and mix just to combine. Fold in blueberries.
Spread cake mixture in a buttered 9" cake pan.
Melt the butter for the topping and add to the sugar and cinnamon. Stir. Add the flour. Crumble the topping on top of the cake.
Bake for 45 mins.
I even prepared a bit the night before (because I was leaving for my moms the next morning and wanted to make it fresh in the morning). I mixed the thopping - minus the butter - and I also mixed the dry ingredients for the cake. I made sure the butter I was going to melt was ready to go and the butter I wanted at room temp was out. I pre-cracked the eggs and had the sour cream measured out, so all I really had to do was assemble while drinking my coffee and bake while having my shower. Quite nice!
Topping
1/3 C brown sugar
1/4 C regular sugar
1 tsp cinnamon
1 stick butter
1 1/3 C flour
Cake
1 1/4 C AP flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 stick butter
3/4 C sugar
2 eggs
1 1/4 tsp vanilla
1 tsp lemon zest
2/3 C sour cream
1 1/4 C blueberries
The night before: mix the sugars and cinnamon for the topping in a medium bowl. Also, in another medium bowl, mix the flour, baking powder, baking soda and salt for the cake.
Preheat oven to 350.
Beat the butter and sugar for the cake until light and fluffy. Add the eggs, one at a time and beat for antoher 30 seconds. Add the vanilla, lemon zest and sour cream and mix. Add the dry ingredients and mix just to combine. Fold in blueberries.
Spread cake mixture in a buttered 9" cake pan.
Melt the butter for the topping and add to the sugar and cinnamon. Stir. Add the flour. Crumble the topping on top of the cake.
Bake for 45 mins.
Butternut Squash Soup with Sage Pita Chips
The nutrients in any bright orange veggie are pretty much insurmountable. A simple butternut squash soup in the winter is a really light, yet warming way to end the day.
1 medium butternut squash
2 shallots
4 sprigs fresh thyme
1 bay leave
Pinch of crushed red pepper flakes
1 TBSP butter
5 C water or low-sodium stock
2 TBSP heavy cream
Whole wheat pita bread
Dried sage
Olive oil
Preheat your oven to 350 degrees.
Chop the shallots and add to a medium pot over medium heat with the butter. Stir to combine and add the herbs. While this mixture is sweating out (you don't want anything to be browning), chop your butternut squash. Once the shallots are tender, add the butternut squash and cook for 5 more minutes. Add the water (or stock), cover and boil for 15 minutes or until the squash is tender. Turn off the heat and let the soup rest while you prepare the chips.
Cut the pita into triangles and brush w olive oil. Sprinkle with the sage and some kosher salt. Bake for 12 mins or until firm and slightly browned.
Puree the soup, return to pan, add the cream and simmer for until ready to serve.
1 medium butternut squash
2 shallots
4 sprigs fresh thyme
1 bay leave
Pinch of crushed red pepper flakes
1 TBSP butter
5 C water or low-sodium stock
2 TBSP heavy cream
Whole wheat pita bread
Dried sage
Olive oil
Preheat your oven to 350 degrees.
Chop the shallots and add to a medium pot over medium heat with the butter. Stir to combine and add the herbs. While this mixture is sweating out (you don't want anything to be browning), chop your butternut squash. Once the shallots are tender, add the butternut squash and cook for 5 more minutes. Add the water (or stock), cover and boil for 15 minutes or until the squash is tender. Turn off the heat and let the soup rest while you prepare the chips.
Cut the pita into triangles and brush w olive oil. Sprinkle with the sage and some kosher salt. Bake for 12 mins or until firm and slightly browned.
Puree the soup, return to pan, add the cream and simmer for until ready to serve.
Tuesday, March 2, 2010
Carrot Cake
Carrot cake is one of my faves! It is super yummy and the applesauce in this recipe makes it super moist; dry carrot cake is the worst! Piping on carrots with the cream cheese frosting was the best!
2 3/4 C finely shredded carrot
1 C walnuts, toasted
2 C all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
4 eggs
1 1/2 C sugar
1 C veggie oil
2 tsp extract
1/2 C plain applesauce
8 oz cream cheese
1/4 C butter
2 C confectioners sugar
1 tsp vanilla extract
Preheat oven to 350.
Toast and grate your carrots. To toast, lay nuts out on a cookie sheet and place in oven for about 7 minutes.
Mix the flour, baking soda, baking powder, salt and cinnamon in a bowl and set aside.
Whip the eggs in your Kitchenaid until frothy and add the sugar, 1/2 a cup at a time. After you have a light and fluffy mix and while the mixer is on at a low speed, add the oil, vanilla and applesauce. Mix for about 30 seconds on medium speed. Add the dry ingredients and just mix to incorporate. Add the carrots and the nuts and mix just to incorporate.
Butter two 9" round pans and distribute the batter evenly. Bake for about 30 minutes or until a toothpick comes out clean.
While the cake is cooling, you can make the frosting. Whip all ingredients until light and slightly fluffy.
Decorate the cake as desired!!! I did 8 little carrots to mark off pieces. They were Sam-style pieces... aka big :-)
2 3/4 C finely shredded carrot
1 C walnuts, toasted
2 C all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
4 eggs
1 1/2 C sugar
1 C veggie oil
2 tsp extract
1/2 C plain applesauce
8 oz cream cheese
1/4 C butter
2 C confectioners sugar
1 tsp vanilla extract
Preheat oven to 350.
Toast and grate your carrots. To toast, lay nuts out on a cookie sheet and place in oven for about 7 minutes.
Mix the flour, baking soda, baking powder, salt and cinnamon in a bowl and set aside.
Whip the eggs in your Kitchenaid until frothy and add the sugar, 1/2 a cup at a time. After you have a light and fluffy mix and while the mixer is on at a low speed, add the oil, vanilla and applesauce. Mix for about 30 seconds on medium speed. Add the dry ingredients and just mix to incorporate. Add the carrots and the nuts and mix just to incorporate.
Butter two 9" round pans and distribute the batter evenly. Bake for about 30 minutes or until a toothpick comes out clean.
While the cake is cooling, you can make the frosting. Whip all ingredients until light and slightly fluffy.
Decorate the cake as desired!!! I did 8 little carrots to mark off pieces. They were Sam-style pieces... aka big :-)
Monday, March 1, 2010
Tandori Chicken and Curry Okra
Love love LOVE Indian food! Especially when you make it yourself; you avoid the excess oil and are able to jack up the heat!
Curry Okra
1 lb okra, cut into 1/2 inch pieces, washed and dried for 30 minutes
1/2 red onion, chopped
2 TBSP ginger, finely chopped
3 cloves garlic, finely chopped
1/2 tsp each: turmeric, cumin and curry powder
1 tsp each: corriander, red chili and cayenne
1 TBSP plain yogurt
1 TBSP lemon juice
1 large tomato, seeds removed and chopped
Fresh mint and cilantro
Veggie oil
Tandoori Chicken
1 3lb chicken, cut into serving pieces
1/2 C plain yogurt
2 TBSP fresh lemon juice
1 TBSP minced garlic
1 TBSP peeled and grated or crushed ginger root
1 TBSP ground cumin
1 tsp ground coriander
1 tsp cayenne pepper
1 cardamom pod, cracked
3 whole cloves
1/4 tsp black pepper
2 tsp salt
Vegetable oil, for brushing
Fresh cilantro sprigs for garnish
Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish
The chicken is easy. Marinate the chicken in the first 11 ingredients (after the chicken of course) overnight. When you are ready to bake, preheat the oven to 450 degrees, remove excess marinade and brush with oil and salt. Bake for about 20 minutes. Turn heat to broil and broil each side for about 7 minutes or until nicely browned. Turn off oven and let the chicken cool in oven for 25 minutes.
For the okra, fry the onion, garlic and ginger in veggie oil until browned. Add the okra and continue cooking for another few minutes. Add the spices and cook for another 3 minutes. Add the lemon juice and yogurt and cook for 5 more minutes. Add the tomato and heat through. Remove the veggies and add 1/4 C of water to the hot skillet to remove the bits from the bottom and create a sauce. Pour this over the veggies. Serve with the garnish of your choice.
Serve both dishes on a large platter with rice on the side.
Curry Okra
1 lb okra, cut into 1/2 inch pieces, washed and dried for 30 minutes
1/2 red onion, chopped
2 TBSP ginger, finely chopped
3 cloves garlic, finely chopped
1/2 tsp each: turmeric, cumin and curry powder
1 tsp each: corriander, red chili and cayenne
1 TBSP plain yogurt
1 TBSP lemon juice
1 large tomato, seeds removed and chopped
Fresh mint and cilantro
Veggie oil
Tandoori Chicken
1 3lb chicken, cut into serving pieces
1/2 C plain yogurt
2 TBSP fresh lemon juice
1 TBSP minced garlic
1 TBSP peeled and grated or crushed ginger root
1 TBSP ground cumin
1 tsp ground coriander
1 tsp cayenne pepper
1 cardamom pod, cracked
3 whole cloves
1/4 tsp black pepper
2 tsp salt
Vegetable oil, for brushing
Fresh cilantro sprigs for garnish
Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish
The chicken is easy. Marinate the chicken in the first 11 ingredients (after the chicken of course) overnight. When you are ready to bake, preheat the oven to 450 degrees, remove excess marinade and brush with oil and salt. Bake for about 20 minutes. Turn heat to broil and broil each side for about 7 minutes or until nicely browned. Turn off oven and let the chicken cool in oven for 25 minutes.
For the okra, fry the onion, garlic and ginger in veggie oil until browned. Add the okra and continue cooking for another few minutes. Add the spices and cook for another 3 minutes. Add the lemon juice and yogurt and cook for 5 more minutes. Add the tomato and heat through. Remove the veggies and add 1/4 C of water to the hot skillet to remove the bits from the bottom and create a sauce. Pour this over the veggies. Serve with the garnish of your choice.
Serve both dishes on a large platter with rice on the side.
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