What are your go-to snacks for cravings? : 1200isplenty. In Pursuit of the Perfect Pepperoni Roll. The pepperoni roll, aka the State Food of West Virginia, is one of those simple things that makes life good. I’d never even heard of a pepperoni roll before moving here, but the testament to the pepperoni roll’s popularity in the Mountain State is found in every grocery store, bakery, and even gas station convenience store because the pepperoni roll is sold everywhere as if people might not be able to get down the road without one. They might die. As the story goes, pepperoni rolls originated with Italian immigrants who came to West Virginia to work in the coal mines. Rolls filled with pepperoni were easy meals to carry with them into the mines. I’ve been working on perfecting my pepperoni roll recipe for awhile, determined to achieve pepperoni roll nirvana at home.
There are, of course, good pepperoni rolls and bad pepperoni rolls. In replicating the texture of pepperoni roll bread, I realized I’d have to add oil and egg. Are you still reading? Read more about Grandmother Bread here. Pizza Cups. I received some cheese sample from Marcus of Ile De France and Carlos absolutely loved it. I didn’t nickname his Cheese Monster for nothing. He just loves his cheeses. I am actually pretty familiar with Ile De France cheeses as I am able to get from the supermarkets here but if you can’t you can always get in online. Ile de France Cheese has been importing gourmet French brie, goat cheese and camembert since 1936. Besides eating the cheeses with fresh fruits and crackers I used some of the Brie cheese to make these Pizza Cups.
Pizza dough ingredients: 1 packet/7 gram dry yeast ¾ cups of warm water – about 110 degree F 2 cups + 2 tbsp of bread flour 2 tbsp olive oil 1 tsp salt 2 tsp sugar For Filling: 1 cup of cooked chicken (I used leftover roast chicken) 1/4 cup olives – sliced small ½ small onion – cut into small cubes 1 cup marinara sauce Pepper to taste ½ cup grated cheddar Some sliced Brie for topping Some sliced basil for garnish 1. Leek, mushroom and goat's cheese parcels. So – two goat’s cheese posts in a row. It doesn’t bother me whatsoever, how about you?
I don’t think anyone could complain about a dish this pretty… I have a bit of a soft spot for pastry, but obviously it’s not the most healthy thing to eat on a regular basis. Enter filo pastry (or phyllo, or however you prefer to spell it) – far fewer calories and far less fat than puff pastry. These little parcels would be perfect for cocktail parties – you know, those parties you throw where you pretend to be really posh and sophisticated by serving canapés, when really they only took you half an hour to throw together, and if you didn’t have guests you’d happily be eating them one after another straight off the tray. You could also make half as many larger parcels, and then serve them with a salad or a sauce for a great vegetarian appetiser. Feel free to make these your own with different cheeses, different veg etc. – I was sorely tempted to use brie but thought the goat’s cheese would go better. Mini Egg Frittatas. No egg is safe in our house.
Whether it’s boiled, scrambled, or frittata-ed (I’m making up words now), eggs last less than a couple of days in our house. The whole family loves them and it’s the coveted snack in the house. I know that may sound weird to those that do NOT have an egg obsession but it’s the truth. These Mini Frittatas are made in mini muffin tins and can essentially have any of your favorite ingredients thrown in. Ham, sausage, bacon with spinach, parsley, or basil for some fresh pops of color and flavor. I happened to have some bacon and spinach on hand so that’s what I used here. These would be great for brunch with these French Toast Roll-Ups. These frittatas are easy and light. Ingredients Instructions Preheat the oven to 375 degrees. Notes. Recipe: Roasted Red Beet Hummus.
Photos: Jerry James Stone Nothing quite tops the rich red and burgundy of a red beet. Whether it be in raviolis or this hummus recipe, they just add so much to a dish, visually speaking. Enjoy this dish with a chilled glass of Pinot Blanc. Prep time:5 minutes Total time: 2 hours 30 minutes Roasted Red Beet Hummus Ingredients 2 medium-sized red beets 1 cup chickpeas 1 clove garlic 2 tablespoons sesame seeds 1 meyer lemon Drizzle extra virgin olive oil Sprinkle sea salt Cooking directions Preheat oven to 375 degrees. Add 1/2 of the lemon juice to the mixture and puree it. This story was originally written for Treehugger. Leek, mushroom and goat's cheese parcels.