White Chicken Pizza January 19, 2011 White Chicken Pizza In this house I know that anytime I make a pizza, it’s guaranteed that it will get eaten. Even if I screw it up, the mantra seems to be that there is no such thing as a bad pie. Only the “this is pretty darn good pizza, pass another slice please” pizza, the “thank you soooo much for making pizza mommy” pizza (trust me, dinner compliments from the six and under crowd are a rare treat so this is the sign of a job well done), and the “Get your hand off that last slice, I called dibs and I’ll fight ya for it if I have to” kickin’ awesome pizza. This pizza is of the third distinction. I made my own crust (my recipe’s here), but you can also use a pre-bought dough or pizza crust and it will still work just perfectly. Ingredients needed: Throw your chicken, shallots, garlic and the salt/pepper in a skillet and cook them up on medium heat. Once they’re cooked through, remove them from the heat. Next up, the spinach.
Tarta. Tomate + Queso de Cabra When I decided to host a casual yet elegant weekend brunch for my book club, I knew immediately that the main dish would be a quiche. For me, quiche is the ultimate special brunch treat, combining flaky, buttery crust with a rich yet light egg custard studded with flavorful mix-ins — in this case, sweet roasted cherry tomatoes, fragrant basil and tangy bits of goat cheese. And while it seems like a lot of work, most of the prep can be done ahead of time, leaving you with plenty of time to get dressed and relax on the morning of the party. If pie dough or custards scare you, fear not. How To Make a Quiche in 15 Minutes a Day for 4 Days Day 1: Make pie dough. Obviously, if you have more time on any one of those days, you can combine steps. This particular filling comes from my days as a personal chef, when I used to make two quiches a week for a client. Whatever the reason, now that my contract-quiche-making days are over, this is the recipe I make for my own household.
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. 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. The baking time for the tomatoes will vary, depending on the tomatoes you use. (I know, I know. Chewswise Pesto
Petite Lasagnas recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF. Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna:
Crepes of Wrath Principal. Pescado + Panzanella When I embarked on my trip to Greece last week, I knew I'd be documenting the heck out of it, and when I landed in Athens, the first thing I did was order a Greek salad, take notes, and snap it with my iPhone. It was beautiful: ripe red tomatoes from Crete, substantial chunks of feta cheese, perfectly sweet raw purple onions, and lots of fragrant olive oil and dried oregano. Seemed familiar, and yet I relished in the experience of consuming these simple ingredients on foreign soil. "I'll document all of the Greek salads I eat!" Aglaia told me that what we call a "Greek Salad" is made up for tourists. Paximadi (plural ‘paximadia’) is a barley rusk; an exclusively Greek twice-baked, molar-crushing biscuit, which was for centuries the staple snack for islanders and sailors in the parts of Greece where wheat was difficult to grow and wood for firing the oven was scarse. Paximadi Bread Salad with Tomatoes, Feta and Capers Serves 6 to 8 In a bowl, whisk together the vinegar and olive oil.
Three Cheese-Stuffed Shells with Meaty Tomato Sauce This is yummy. This is simple. This was dinner last night. The kids loved it. Everyone loves stuffed pasta shells—even people who don’t think they like stuffed pasta shells. Pasta shells will triumph! Sorry. Dice up an onion. Some garlic, too. Then heat up some oil in a large skillet. It’s getting cold here, by the way! Translation: I’ve never been happier in my life. Throw in the onion and garlic… Then throw in the Italian sausage. You could use regular breakfast sausage. Or hamburger. Or a mixture of both. Stir it around and crumble it while it browns. When it’s nice and brown, pour in some red wine. Let the liquid bubble and cook for a couple of minutes… Then pour in the crushed tomatoes. (You can also just use plain tomato sauce.) Stir it around, add salt, pepper, and sugar. While the sauce is cooking, throw jumbo pasta shells in boiling water. Throw the ricotta into a large bowl… Then throw in the egg. Throw in a bunch of freshly grated Parmesan. And some grated Romano. Stir it together… Sorry. Yum.
Banana Coconut Cupcakes With Creme Fraiche Frosting And Coconut Caramel Sauce | The Sweetest Kitchen A big thank you goes out to Cupcakes Take The Cake , where Rachel linked to my latest cupcake creation on Flickr, banana coconut cupcakes with creme fraiche frosting and coconut caramel sauce. I thought I’d better get the recipe for these awesome cupcakes on my blog so that all the visitors from CTTC can make these for themselves. First of all, let me say that I’ve been planning these cupcakes for weeks. Over the past week I finally made up my mind as to how I would make these cupcakes. The assembly was easy. I’m very pleased with how these turned out. If you are interested in making these cupcakes yourself, I realize that the main problem you may have is in finding, or even affording, creme fraiche. Don’t despair though, you can make your own creme fraiche. I’d also like to point out that you can use whatever banana cake/cupcake recipe you prefer for these cupcakes. Anyway, here are the recipes, enjoy! Banana Coconut Cupcakes Adapted from Food Network Makes 12 cupcakes
justJENN recipes » Iron Man Pizza Hand Pies Tony Stark is the man. No literally. THE man, Iron Man – and for some reason I can only envision little Iron Man hand pies filled with…pizza. I used the Marvel cookie cutter set from Williams Sonoma. ingredients:pie dough marinara sauce mozzarella cheese pepperoni, diced small egg wash (1 egg whisked with 1 Tablespoon water) Preheat the oven to 350 degrees. Roll out the dough to about 1/4 inch thick. Half of the cut outs will be the back side. Now take the other Iron Man faces and place them carefully on top of the filling. Place the pies on the baking sheet and brush the tops with the egg wash. Little Iron Man pizza pies, the snack of choice for all Avengers!
Pasta.Gnocchi Summer nights call out for easy food that is also fresh and vibrant, abundant with tomatoes, herbs, and other garden booty. This skillet is the dish I make when I want a 15-minute meal with just a handful of ingredients, but one that tastes like summer in the mouth. Gnocchi, blistered cherry tomatoes, chicken sausage, and a handful of basil — look, I've told you the whole ingredient list already. I am such a fan of gnocchi in the summertime. And while you can certainly make your own gnocchi, store-bought works just fine here. For sausage, use whatever you like. Last but not least, I finish this with basil, not cheese. Gnocchi Skillet with Chicken Sausage & Tomatoes Serves 4 1 pound gnocchi Coarse kosher salt and freshly ground black pepper 9 ounces (about 3 links) cooked chicken sausage, sliced into 1/4-inch-thick coins 1 pint cherry or grape tomatoes, sliced in half lengthwise 1 to 2 ounces fresh basil, julienned (1/2 to 1 cup loosely packed) Recipe Notes Cholesterol 61.2 mg (20.4%)
Pasta with Pesto Cream Sauce I finally have basil in my garden. Basil I can use. This is a huge development. I had no basil during the winter. None. Do you know how difficult it is for me to live without basil for extended periods of time? Here’s what I made myself for dinner last night. I’m still crying, actually. Basil! Too bad. Egg McMuffin. Name that movie. Throw the basil into a food processor or blender. Grate up some Parmesan… And throw it in, too. Then grab some pine nuts… And throw some in. I fall into none of those three categories. Now grab some garlic. Peel the garlic and throw it in with the other beauties. And finally, sprinkle in some salt and pepper. Throw on the lid, turn on the machine, and drizzle in some olive oil as it mixes. Stop when it’s all combined. Boil some pasta. In a small saucepan, heat up some heavy cream… And throw in some butter. When the butter is melted… Throw in the pesto. Oh, is this a beautiful sight. And the world is, again, a glorious place. Stir it together, then go write a sonnet. Garsh.
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. 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. Refrigerate the batter for an hour; it’ll stiffen up nicely. Buy vs.
Pizza Swirl Bread I have good news and bad news. The good news is… I made you bread. It tastes like pizza. It’s swirled with piles of grated provolone and spicy pepperoni and a nice little mixture of Italian seasoning [...that came out of a tube]. Yeah. We all do it. The bad news is that it disappeared. Like… all of it. At best I could dig the foil out of the trash for you that enveloped this loaf for a full 13 minutes before complete domination took over. See, bread if my favorite thing to make. I want to dive headfirst into this pepperoni roll on steroids and doggy paddle through every cheesy swirl. Pizza Swirl Bread [adapted from martha stewart.com] makes one loaf 4 tablespoons butter 1/3 cup milk 1/4 cup warm water 2 1/4 teaspoons active dry yeast 1 teaspoon sugar 1 large egg 2 1/4 cups all-purpose flour 1/2 teaspoon salt 2 garlic cloves, minced 6 ounces provolone cheese, freshly grated 4 ounces grated parmesan cheese 20-30 slices pepperoni, or however much you would like 1/3 cup tomato sauce, or more if desired 1.
Principal. Cangrejo There have been many picnics this summer. Some planned, some completely spontaneous. Some pretty, some messy, but all of them with great company. The thing I like about picnics isn’t necessarily the food. This past weekend, I hosted a 3-day food styling and photography workshop in Seattle partnering with Angela Ritchie of Ace Camps. I found beautiful already-cooked crab at Pike Place Market and brought them to the beach for our picnic. I could have a picnic every single day of summer. The beach picnic essentials checklist: Charcuterie Olives Cheese Bread Anchovies Pink lemonade Grilled fennel and lemons Roasted carrots with paprika Cooked whole crab (you can ask your fishmonger to clean the guts if you wish) Corn and fennel chowder (recipe follows) Don’t forget a wide beach blanket, dishes and flatware! Corn and fennel chowder serves 6 Heat a medium pan over medium heat. Add the corn kernels and stir.