America's Test Kitchen - New York-Style Pizza at home

OK, all I am going to say is either sign up for the online membership to America's Test Kitchen or get your pen and paper ready and take notes (click the link)
http://www.americastestkitchen.com/recipes/detail.php?docid=26804

Did you get all that?  It's worth it! I swear.


Follow the instructions exactly.

My husband and I decided not to go crazy with toppings and made a simple Margherita Pizza. Perfect! The crust is thin and holds up to the sauce and fresh mozzarella. We will definitely make this again. (Update: We made it again with clam and garlic...YUM!)

Las Vegas Pub Grub

After all the late nights and bad behavior, Pub food cures all!

My favorite Las Vegas cure is the Corn Dog Puppies.  The batter is light and a bit sweet AND the hot dogs are chicken...kinda feelin' healthy.
My fancy food pick would have to be the oysters, of course.
OK, and there is LOBSTER. Not to be missed.

FMP: Whole Cauliflower with sausage

I spent all last week behaving badly in Las Vegas, so I was happy to get back and on track with this great recipe!

OK, this is what you will need for this week's recipe, WHOLE CAULIFLOWER WITH SAUSAGE

1 cauliflower (about 1 1/2 pounds) cored

Salt

8 oz. sweet or hot pork sausage, casing removed

(I made my own chicken sausage)

2 T olive oil

1 onion, chopped

1 or 2 fresh hot chilies (like jalapeno or Thai), seeded and chopped

Black Pepper

1 cup bread crumbs, preferably whole grain and homemade (fortunately, I baked whole wheat bread last week)

1/2 cup chopped fresh parsley

1.  Put the cauliflower in a steamer above 1 to 2 inches of salted water.  Bring the water to a boil, cover, and reduce the heat so it bubbles steadily.  (I used my rice cooker, which is also a steamer, and set it on 20 minutes)  Cook until the cauliflower is just tender enough to be pierced to the core with a thin-bladed knife (no longer).  Because it's large, the cauliflower will retain quite a bit of heat after cooking, so it should still be ever-so-slightly crunchy when you remove it from the steamer.  Total cooking time will be 12 to 25 minutes, depending on the size of the head.  Drain the cooked cauliflower well.




Homemade Chicken Italian Sausage

  2.  Meanwhile, put the sausage and oil in a large skillet over medium-high heat.  Cook, stirring to break the meat into small pieces, until no longer pink, 5 to 10 minutes.  Pour off all but 2 to 3 tablespoons of fat.  Add the onion, chili, and a sprinkling of salt and pepper and cook until the onion is softened, 3 to 5 minutes.  Remove the mixture from the pan with a slotted spoon.

3. Add the bread crumbs and parsley to the skillet and cook, stirring until the bread crumbs are crisp and golden brown, about 5 minutes.  Return the meat to the pan, stir, and taste and adjust the seasoning.

4.  Break up the cauliflower head a bit with 2 forks, scatter the sausage mixture over all and serve.

WHOLE CAULIFLOWER WITH SAUSAGE AND TOMATOES
What you lose in bread crumb crunchiness, you make up for with bright flavor.  In Step 2, after you cook the sausage mixture, add 2 cups chopped tomatoes (canned are fine; drain them first).  Cook and stir for another 5 minutes or so, until they become slightly thickened and saucy.  Proceed with recipe.


OK, so I did a little combination of the 2 versions and I added 1/2 of an oven dried tomato I had jarred in olive oil.  My version is close to the original.

I served the Whole Cauliflower with "homemade" Sausage with a grilled plum, goat cheese and pea shoot salad, baguette, butter and a glass of pinot noir.

To see other versions of this recipe go to http://thefoodmattersproject.com/2012/09/24/whole-cauliflower-with-sausage/

TWD: Baking with Julia - Whole Wheat Bread

So simple and so good!  Since my yeast fears are but a memory, I love baking bread.  I've been trying to eat less carbs the last couple weeks, but the smell of fresh baking bread is irresistible.  I tell you, the recipe for whole wheat bread in Dorie Greenspan's Baking with Julia is a great go to bread.  The next time I make this, flax or cinnamon-raisin would be perfect additions.

This bread is a perfect lazy Saturday project.  The recipe makes 2 loaves, freezes well!
For the recipe go to http://www.veggienumnums.com/2012/09/twd-baking-with-julia-whole-wheat-loaves.html or http://thefamilythatbakestogether.wordpress.com/2012/09/18/whole-wheat-loaves/

FFWD: Spiced-Poached Apples

You start with ingredients that are probably already in your kitchen...Love that!!!

Poach everything.  I may have added too little water.  I halved the recipe.

Putting mine aside to enjoy later.

The recipe is in Dorie Greenspan's Around My French Table.  Check out other versions at http://www.frenchfridayswithdorie.com/?p=1204

food matters project: Edamame Cakes with Soy Drizzling Sauce

Whoops, I bought the shelled edamame. Well I took the time to read the recipe again while I shelled the edamame. OK,I was a little hesitant to make the recipe for this week because it reminded me of the FAILED chickpea cakes that disintegrated when they hit the oil.

So I was glad to see egg and flour are added, this should keep the cake from breaking up when it hits the oil.

My husband was planning on steaming Ling Cod in his ginger-garlic-soy steaming broth. Perfect for the edamame cakes.  He also steamed a few pork-corn dumplings...mmm!

A nice cold Whitehaven Sauvignon Blanc made a nice accompaniment with our dinner.

This recipe was great and I had everything I needed without going to the store.  Yay!!!

To see other versions check out The Food Matters Project for the recipe go to Kathleen and Tom's blog!

FFWD: Minted Zucchini Tagliatelle with cucumber and lemon

I was so happy to find an alternative way to enjoy zucchini. I have to admit, RAW zucchini...not a fan. However, after squeezing the Meyer lemon on the zucchini, adding the mint, cucumbers, red onion and letting it "cook" in the refrigerator for and hour..."voila!" Delicious! The recipe is in Dorie Greenspan's Around My French Table. For other versions go to http://www.frenchfridayswithdorie.com/?p=1172 http://tuesdayswithdorie.files.wordpress.com/2012/02/bakingwithjulia.jpg

the food matters project: brown arroz caldo with bok choy and chicken

The gang at The Food Matters Project is suppose to be working on Crisp Rice Cakes with Stir-Fried Vegetables and Chicken. OK, I have the same ingredients, but put it together a little differently. The weather has cooled a bit here and I'm in the mood for some comfort food...arroz caldo is my favorite comfort food and I have learned to make it in a slow cooker. For the real recipe, check Mark Bittman's The Food Matters Cookbook or go to http://thefoodmattersproject.com/2012/08/27/crisp-rice-cakes-with-stir-fried-vegetables-chicken/ and check the other versions.

FFWD: Nectarine Melba

OK, I've kept up with all the recipes, but I haven't posted this month. The tomato-cheese tartlet was a big hit at our friend's BBQ...sadly, no pictures to prove it. The scallops were also delicious and perfect with the warm weather we were having. The carrot salad went great with the chicken we grilled...again, not picture, no post. So, before it's too late. Here's my Necatrine Melba. I will make this again and use Peach, like I'm suppose to, but I just bought a 5 pound box of nectarines, so I just couldn't resist. Oh so yummy. I opted for vanilla greek yogurt instead of ice cream. I have the recipe on my IPad, but you can find it in Dorie Greenspan's Around My French Table. For other versions go to http://www.frenchfridayswithdorie.com/?p=1147#comments

FMP: Greek "Nachos" with Feta Drizzle

Start with the drizzle...super easy, really! OK, Greek yogurt, feta, mint, olive oil, lemon juice and lemon zest...blitz. Add salt and pepper...done. In between making the drizzle and toasting the pita chips, I took the extra mint and made myself a perfect Mojito!!! I served the "oh so delicious" Greek Nachos with Grilled Rosemary-Garlic Chicken...mmmmm! The recipe can be found in Mark Bittman's The Food Matters Cookbook. Download it to your Ipad, like I did, or go to http://joinmefordinner.wordpress.com/2012/08/20/greek-nachos-with-feta-drizzle/ To see other versions, go to http://thefoodmattersproject.com/2012/08/20/greek-nachos-with-feta-drizzle/#comments

the food matters project: corn-avocado salad (with a little something on top)

I really enjoyed this recipe, especially now that produce is looking so great from the Farmer's Market. The flavors are fresh and light, perfect for the warm weather we are finally experiencing here in the Northwest. The recipe can be found in Mark Bittman's The Food Matters Cookbook (buy it or borrow mine) or by going to Jenn's blog http://vanillalemon.com/2012/07/16/the-french-laundry-gardens-corn-avocado-salad/ To see the other versions, go to http://thefoodmattersproject.com/2012/07/16/corn-avocado-salad-with-a-little-something-seared-on-top/ Hope you like it!!!

TWD/ Baking with Julia: Blueberry Nectarine Pie

Let me start by saying, I could have eaten the filling and forgotten about the pie.  So YUMMY!!!  OK, I cheated a little with my pie, I made mine in these cute jars.  These 2 cuties went in the oven and the other 2 went to the freezer.  You won't see the fully baked pies...they were gobbled up.

The recipe can be found in Dorie Greenspan's Baking with Julia.  If you don't have the book, buy one.  For the recipe go see That Skinny Chick Can Bake, http://thatskinnychickcanbake.blogspot.com/2012/07/blueberry-nectarine-piebaking-with-julia.html or Manchegos Kitchen, http://manchegoskitchen.typepad.com/manchegos-kitchen/2012/07/twd-baking-with-julia-summer-fruit-pie.html

To see other versions, go to http://tuesdayswithdorie.wordpress.com/2012/07/30/lyl-blueberry-nectarine-pie/

food matters project: Roasted Potato with "Grilled Swordfish" and Romesco

Perfect Summer dinner at our house is simple and grilled!  I took a little detour from the food matters project recipe this week and switched out chicken for swordfish.  Great flavor combination with the yellow Dutch potatoes, romesco sauce and lightly seasoed swordfish.  I sautéed Tuscan kale and the dinner was complete.

...and, since we're trying to keep it light this summer, we ended with a "catch-up" recipe from last week, "Sangia Blackberry" Sorbet....YUMMY!

For the recipe, click here and to check out the other versions of this recipe go to the food matters project 

FFWD: Lemon Barley Pilaf and Grilled Halibut

I'll be honest, I only use barley to thicken soup. I love barley in beef stew in the winter...YUM. Lemon Barley Pilaf, I don't know... I followed the recipe in Dorie Greenspan's Around My French Table and it was a little soupier than traditional pilaf. I simmered longer and when the liquid didn't simmer away, I cranked up the heat and started stirring. The result was more risotto rather than pilaf. Not sure I'll make this recipe again. The star of this meal was the Grilled Halibut that my husband made. Halibut is not a first choice for me since halibut can go from great to gross with too much cook time. This time, The Halibut was awesome!!! My husband grilled the fish perfectly and made a sauce with grilled lemon halves then blended the juice with walnut oil and salt brined capers...so GOOD!!!!!
To see other versions of the Lemon Barley Pilaf, go to French Fridays with Dorie

TWD: Oasis Naan (catching up with Baking with Julia)

Thank you Dorie Greenspan for ending my FEAR OF YEAST and making me open my Baking with Julia cookbook after purchasing it years ago. So I have set aside all my thoughts of cutting all carbs and have decided to embrace them! Making any bread with yeast is a labor of love and a little bit of a time commitment, but the end result is a well deserved treat. The Oasis Naan is a fluffy version of pita, not quite the same naan available at many Indian restaurants. I made one batch of the Oasis Naan dough, baked off half and enjoyed the other have later in the week. Delicious! The recipe is in Dorie Greenspan's Baking with Julia. To see other versions of this recipe, go to http://tuesdayswithdorie.wordpress.com/2012/06/04/lyl-oasis-naan/

FFWD: Salmon with Basil Tapenade

Greetings from the land of SALMON! Seriously, the Northwest is so well known for salmon, but for those of us who live here...CAN GET BORING!!! I always buy the best quality salmon, if I buy it, and don't usually mess with it too much. Salt, pepper, olive oil and a tiny squeeze of lemon is all I like on a good piece of salmon. OK, this recipe is so yummy and a nice alternative for salmon. In the past I have made a salad with cold, grilled salmon and tapenade, but never actually put the tapenade in the salmon before broiling...YUMMY. The recipe is from Dorie Greenspan's Around My French Table, I have the cookbook downloaded to my I-pad, very handy! To see others who tried this recipe out, go to http://www.frenchfridayswithdorie.com/?p=1099 Have fun cooking!!!

Bread...that's all you knead

It's Tuesday and I am Baking with Julia! I am pleased to announce that I am no longer afraid of yeast and I am officially a bread maker!!! I have always loved bread, but proclaimed, "Why make your own bread when there are so many wonderful bread options out there?". Well, what I was really saying was, "hell no, I am not wasting my time dealing with yeast and all that kneading" OK, bread takes time, but your are not always working on it, so plan on doing other things while you wait...yoga, read, gardening, take a walk, go to the gym, catch up on your favorite shows on demand or just lounge around. The Semolina Bread starts with a sponge, make sure you have a insta-read thermometer, takes the guessing out of the yeast and warm water process. Now you wait...when the sponge has doubled, you can add the flour. Shape. Rest. Rise. The Semolina Bread require very little kneading, so after the first rise, knead just a bit, then rise again. After the second rise, you're ready to bake. Sit back, in a few minute your home will smell delicious and you will be enjoying a perfect loaf of bread. The Semolina Bread recipe can be found in Dorie Greenspan's Baking with Julia. To see how others faired with this recipe, go to http://tuesdayswithdorie.wordpress.com/2012/07/16/lyl-semolina-bread/

FFWD: Corn Pancakes

OK, I am catching up with this recipe and making the Blueberry Mascarpone Roulade from Dorie Greenspan's Around My French Table, tomorrow for our Bastille Day dinner. I loved these little corn pancakes!!! My son and I made corn pancakes and sour cream-chive sauce, to go with the pork ribs my husband took 2.5 hours to grill. Worth the wait for this dinner. We started making tiny tacos with the pancakes adding bits of pork and BBQ sauce...mmmmmmmmmm! The corn pancakes come together very quickly in the blender and fry up in no time. I'm thinking I might make these in place of latkes during the holidays. To check out other versions of this recipe, go to http://www.frenchfridayswithdorie.com/?p=1092

TWD: Pecan Sticky Buns (catching up with Julia!)

I was suppose to make these buttery beautiful Pecan Sticky Buns in time for Mother's Day, but life took over and I was just able to make them recently. OK, give yourself some time for these, because you need to make brioche dough first, then take the steps to make the pecan sticky buns. Also, there is a lot of rising time in between. Is it worth it...YES!!!

If you fear yeast, like I use to, get over it. If you don't have time, make the brioche dough one day, freeze it, then defrost it when you are ready to tackle the sticky buns. That's what I did. This recipe can be found in Dorie Greenspan's Baking with Julia. I waited 10 years before I attempted any recipes from this book...don't do that!!!

To see how others faired, go to Tuesdays with Dorie

Have fun baking!!!

Bar del Corso...so good, so don't tell anyone about it!!!

Everyone talks about the pizze, but I am here to say, "Save room for DESSERT!!!"  OK, back-up...either get there early or plan to wait a bit, it's worth it.  Tell the hostess you can sit at the bar, it's the best seat in the house.  Order a cool cocktail or something on tap, start with one of the small plates, my favorites are either the grilled octopus or the Manila clams...YUM!  There is always a Specials board, creative seasonal items that are always a winner, so pick something off that list too.  We always pick the Pizze on the Specials board, so I have no idea how the other pizze are like, delicious I am sure.

Here's the deal, don't eat so much so you'll have to skip dessert and a perfect espresso, you will never know what you're missing.  I have never been disappointed with the desserts at Bar del Corso.  The last dessert I had was the Cherry Polenta Cake...SO GOOD!!! 

Go check it out yourself, maybe I'll see you there.

FFWD : Crunchy Ginger Pickles

Well, French Fridays with Dorie took a little Asian turn. The Crunchy Ginger Pickles are good, but I don't know what to serve them with... Easy to make. I have a few left over in the fridge. Tomorrow, we will grill teriyaki chicken and serve the YUMMY pickles on the side!

TWD : Biscotti

My first ever baking biscotti. I had always heard it was easy, now I know. Thanks to Tuesdays with Dorie, I opened my Baking with Julia cookbook and finally after many years tried the Hazelnut Biscotti recipe. OK, I swapped out the Hazelnut for almonds, I just prefer almonds. YUM! For the recipe, you can borrow my cookbook or go to http://www.bakingandboys.com/2012/07/twdbaking-with-juliahazelnut-biscotti.html or http://homemadeandwholesome.wordpress.com/2012/07/03/hazelnut-biscotti-twd/ and to check out the other Doristas, go to http://tuesdayswithdorie.wordpress.com/2012/07/02/lyl-hazelnut-biscotti/ Have fun baking!!! xoxo