I love the simplicity of really good Margherita Pizza. This was first time I ever used a pizza stone. It really makes a big difference in the quality of the crust.
I started with a pizza dough recipe in the red Betty Crocker cookbook I've had since I was a very young bride. To shape, I placed the dough in the middle of a large piece of parchment paper. Using only my hands, I poured olive oil on the top and pressed the dough out in a circle.
The sauce consisted of 1 carton of diced Pomi tomates drained in a strainer for 30 minutes. Place in a bowl, add 1 - 2 teaspoons of dried basil, a couple of tablespooons of olive oil, salt and pepper.
Sliver a small bunch of fresh basil.
Slice 2 fresh Roma tomatoes into 1/4 inch slices and drain on paper towels.
Chop a 6 - 8 oz ball of Bufala or whole milk cows Mozzerela cheese into 1 inch pieces
Oil the prepared pizza dough. Place half the tomato mixture on dough and spread to edges evenly. Spread the fresh basil evenly on top of the tomato mixture. Layout the cheese cubes evenly on the pizza. Layout the drained tomoates slices on top of the chees. Salt, pepper and drizzle olive oil over all.
Bake until golden.
Sunday, January 8, 2012
Saturday, December 10, 2011
I served this with Black Cod and Fennel. The lemon and nuts provided a nice balance against the sweetness of the Fennel Pollen.
Toast in 2 tablespoons of butter a generous 1/4 cup of pine nuts. Set aside.
Use 1 cup of Arborio rice, 4 cups of chicken broth, 1/2 teaspoon of Herbes de Provence, and a scant 1 tsp salt to traditionally cook the risotto until all 4 cups of liquid are absorbed.
Remove from heat, stir in pinenuts and any remaining butter, add the the zest of 1/2 a lemon, plus 2 more tablespoons of butter. Stir well. Chop about 2 handfuls of Arugual in half. Stir into the still hot risotto. Serve.
Friday night the fish turned out so good, I plan to make this again to server to a dinner party.
With a mortar and pestal grind about 1 tsp. of fennel pollen. Add 1/2 teaspoon of saffron salt and 1/4 tsp. of white pepper. Mix well. Sprinkle evenly over two fillets of fish. Bake at 350 for apx. 20 minutes.
This turned out to be a deliciously warm autumn dish.
Start by baking the pierced squash whole at 350 degrees for about 45-60 min. Remove and allow to cool for handling. Cut open, remove seeds, and remove the squash strings tranfering to a bowl.
Carefully clean a pound of Chanterelles. Melt a half cup of butter in a pan, add mushrooms and sautee until tender.
Toss the Spaghetti squash with the cooked mushrooms together, all remaining liquids, salt and pepper to taste. Serve hot.
Sunday, August 28, 2011
This morning mom and I had breakfast outside on the patio. We had fried Rosemary infused Polenta, Scrambled Eggs with Yellow Zucchini and fresh Peach Scones. The scones were light, fluffy and surprisingly moist. My son came by later in the morning and finished the left overs. The scone recipe from the in Joy of Cooking with diced roasted amaretto peaches. Fabulous!