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Tomato Basil Pizza

Tomato Basil Pizza
The other day, I was looking at the overload of tomatoes that I bought as the season was winding down as the end of summer nears. But I realized that I was being gradually shoved out of my small kitchen by them, so I oven-roasted the louts with garlic and herbs to reclaim a few precious inches back of kitchen counter space. Yet when they were finished, I looked in my refrigerator, and there wasn’t any room in there either. So I was left holding a bowl of roasted tomatoes that needed to get used up. Coincidentally, I also had a round of yeasted dough in my refrigerator from a batch of recipe testing that hadn’t found its meaning as something else yet—as experimental leftovers are want to do. I’ve oven-roasted plenty of tomatoes in my lifetime, especially when I need to pull and extract as much flavor as I can from less-than-exemplary specimens. Basically, you just take some tomatoes, toss them in a splash of olive oil, some herbs, and sliced up garlic. (I know, I know. Chewswise Pesto

*Simply Scratch*: Parmesan Garlic Bread: Last week was a busy week filled with a field trip to the zoo sandwiched by 3 twelve hour shifts. By Friday I was extremely happy for the weekend to arrive. Although Pat worked late, we still barbecued dinner and relaxed with a few adult beverages after tucking in our girls. Tonight he made a special request… for garlic bread. This garlic bread beats the store bought kind by a mile. It super easy to whip up and only takes a few minutes under the broiler. Here are the ingredients you will need. Start by pressing the three cloves of garlic into a medium bowl. Mince up a shallot so it measures one tablespoon. Add the shallot to the garlic in the medium bowl. Next, mince up the fresh parsley and measure out a tablespoon. Add that to the bowl along with the salt and pepper. Now add the *gasp* two sticks of butter and the two tablespoons {give or take} of freshly grated Parmesan cheese. Mix until combined. And set aside, just for now. Grab your loaf of Italian bread. Remove and slice immediately.

Chef Jenn WhipperDish: Chocolate Ganache Blocks I admit it…I am a chocolate LOVER!! I will take it in all forms, but I especially love this recipe. It’s perfect on its own, but lovely when added to some warm milk to make the most heavenly hot chocolate! Add some homemade marshmallows and you’re all set for a cozy winter night! Chocolate Ganache Blocks {Click here to print the recipe} 1/2 cup of heavy cream 14 oz. can of sweetened condensed milk 3 cups of semisweet chocolate chips 1 teaspoon vanilla {or any other flavoring that you would like, e.g. hazelnut, peppermint, coffee, or whatever would be good with chocolate} Using a double boiler, (I use a heat-safe bowl on top of a sauce pan) place 2-3 inches of water in the sauce pan. Heat the cream and the sweetened condensed milk in the bowl of the double boiler. Once warm add the chocolate and gently melt. After about 10 minutes, whisk mixture until thick and smooth. Whisk in the flavoring and pour into a parchment or foil lined 8x8 in. dish.

garlic butter roasted mushrooms A repeat offender in the lede-burier category, let me begin with what matters: this is absolutely my new favorite quick and obsessively delicious way to prepare mushrooms. And now, a story. Once upon a time, I was a vegetarian who loved going to steakhouses. A friends birthday would approach and out of kindness to me, they’d start talking about gathering friends at a restaurant that had vegetarian options and I’d beg them to go to a steakhouse instead. “It’s your birthday! I know you want a steak! If only I knew the secret: escargot! I found this recipe a while back on, something that hadn’t made the cut of what had to have been their final issue (moment of silence, but do you know what’s almost as wonderful?). Garlic Butter Roasted Mushrooms Perfect as can be from Preheat oven to 450°F with rack in middle.

Creamy Avocado Shells + the Clockless Oven Save Someday, if you’re lucky and I feel like sacrificing our dignity, I will show you a picture of our lovely oven. Chris originally thought we should name this blog “The Timeless Kitchen” because the oven has no clock. That’s right, read ‘em and weep, literally. At some point the LYK oven’s clock shorted and started beeping uncontrollably, as our smoke alarm also tends to do. Naturally, the previous tenants thought it best to simply rip out the clock. For our first few months living in the LYK we had to guess what the numbers on the temperature dial were since they had all conveniently worn off. Please try not to be jealous of our super upscale kitchen. Now that you’ve had a peek inside the real LYK I’ll tell you about this recipe we made from Angela at Oh She Glows. Save In fact, it was so heavenly that I forced myself to swallow whole al dente pasta shells just to get some creamy, zesty, herby carbs in me — still can’t chew due to the wisdom teething. Creamy Avocado Shells Ingredients

idaho sunrise (baked eggs and bacon in potato bowls) I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.

Hasselback Potatoes These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Arrange the potatoes in a baking tray and insert the garlic in between the slits. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

The Best Three-Cheese Lasagna Recipe The Best Three-Cheese Lasagna Recipe Can you believe that we are only 19 days away from Christmas? Since we are all busy preparing for the holidays, I will be writing shorter posts for the next two weeks and sharing some recipes that are great for entertaining during this busy time of year. Lasagna is one of my favorite dishes to prepare during the holidays. A beautiful pan of piping hot and cheesy lasagna is perfect when entertaining a large group of people. Make it ahead, bake it and add a salad, a loaf of Italian bread and dessert and you have an incredibly satisfying meal. This recipe is my favorite after trying countless recipes over the years. Lots of cheesy goodness! There are many flavors layered in this lasagna and that is what I like so much about it. There is very little meat in this recipe, so it is easily adaptable to be a vegetarian lasagna, if that is what you prefer. Buon Appetito! The lasagna cooks up beautifully in this cast iron coated pan

A brownie by any other name… Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Want something I can enjoy within 5 minutes of its exit from the oven. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth. Stir the chocolate into eggs and sugar, which you’ve beaten together. Buy vs.

44-clove garlic soup Today exhausted me. A Thursday 5 p.m. deadline inexplicably became a Wednesday 2 p.m., and somehow, on what is supposed to be the deadest (inventive language like this is what I get paid the big bucks, folks) news week of the year, I was under an avalanche of it. Plus, there were other insults to injury: I had my first warm latte of the cooler season and spilled a good sum of it on my pink shirt, I stepped in a puddle and my surprisingly absorbent sandals remained damp and cold all day and I realized that flame-tinted leaf I’d seen this weekend and considered sort of a fluke, might not have been. Don’t get me wrong — I love fall — just not in August. Reminding myself that complaining about the weather makes for about as interesting conversation as “wow, I thought it was 4:15 but it’s only 3:45,” I decided to roll with it, as well as with The Coolest Anniversary Present Ever from my husband: an eggplant-colored, 7.25 quart oval Cocotte and a soup I’ve had bookmarked since last winter.

Friday Food Photos – Garlic Fingers! | The Taste of Travel Each Friday here on The Taste of Travel I will be featuring a photo of some amazingly delicious food! If you have a to die for picture of food that you would like to see featured here please leave a comment below or contact me in the tab above and send it along! I’m going to start it off with a favorite food of mine that I only just recently found out was a food specific to Nova Scotia. It seems like such a simple food and I was surprised when friends visiting from out of town had no idea what I was talking about. Of course I then forced all of them to try these delicious garlic fingers. In this photo Candice, Andy, Carlo and Jeannie are all enjoying garlic fingers at a favorite place of mine in called called Rogues Roost, but garlic fingers from anywhere, even cooked in your own stove can be amazing when done just right. (Recipe from Dough: Olive oil Topping: Dip:(Donair sauce) Continue to their website to see how to put it all together

Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. They’ll come out looking all cheesy and inviting.