Fancy Flatbread

Since Jess is such a rockstar and makes her own pizza dough, I wont even tell you that I cheated and bought some pre-made garlic & herb pizza dough from Trader Joe’s. I know, shame on me. Don’t do it guys, the fresh stuff is EASY and so good. Steal her recipe and freeze it if you have leftovers.

Anyway, I love anything that pairs well with wine, I don’t know if you guys had picked up on that subtle piece of information through out our numerous appetizer posts. I was inspired by a farmers market in the Hamptons last month that had these plump, jammy fresh FIGS! I needed to buy a whole box of them and went to town with making this flatbread. I went on the same premise as we have on most of our salad recipes and wanted to hit all sorts of taste bud pleasers: salty, sweet, crunchy, creamy, etc. I shit you not, I knocked it out of the park. So grab your glass of Pinot Noir or chilled Rose and EAT up!

  • 3-4 oz. of goat cheese or shredded Manchego (My 1st attempt I did mozz and while delish, doesn’t pack the bite and sharpness this flatbread needs.)
  • 1 tbsp. of fig preserves OR balsamic glaze (emphasis on the OR. Again on the 1st attempt I did both and it was coyingly sweet especially if males plan on eating this.)
  • 6 oz. of thinly sliced Prosciutto (I am almost certain Pancetta would do the trick also but that’s a whole extra step of crisping that up, so just start tearing and placing on dough.)

Now, I could do thinly sliced red onion of 2 fistfuls of arugula on this just for that peppery crunch but my company wasn’t a fan of either so I left it off. But hey, it was still good, so what do I know? Anyway roll out the dough, smear the preserves or glaze, then nestle the globs of cheese with the crumpled up slices of prosciutto around the surface. Yes, crumpled is a technical culinary term, jerks!

Anyway, last but not least is the FRESH sliced figs, go nuts, as many or as little as you have. If you must have some guidance, try using 6-7 whole figs, sliced. I drizzled with a little bit of olive oil before placing in oven.

Bake at 400 degrees for 10-12 minutes.

Happy Eating, XO.

Your Own Personal Pizza (No sharing required.)

My husband and I like to think we’re pretty easy going when it comes to pizza, but the truth its, we’re not. At all. He likes meat-y, cheesy, greasy pizza. Where I want something more light and refreshing – yes, a pizza can be refreshing, guys (see ingredients below). So, I decided to solve this problem by making us each our own batch of dough to top with whatever we please. (It’s like we’re 5 years old again and need our OWN batter or we don’t want it at all.) If you’re in the same boat or just want a small pizza to nosh on, this one’s for you. No sharing required.

Pizza dough:

  • 3 cups all-purpose flour
  • 1/4 tsp salt
  • 2 1/4 tsp active dry yeast
  • 1 cup warm water
  • 2 tbsp canola oil

Toppings:

  • 2 tsp olive oil
  • 1 tsp truffle oil
  • 1 cup mozzarella cheese, cubed
  • 1/2 cup parmesan cheese, shredded
  • 2 cups arugula
  • 1/2 of a fresh lemon
  • Salt and pepper to taste

Making the dough:

In a mixing bowl with the dough attachment, combine 1 1/2 cups of the flour, the salt and the yeast. Add the warm water and canola oil. (If you don’t have a dough attachment, you can use the flat beater or the whisk.) Beat the ingredients on low for 30 seconds until fully combined, then gradually add in the remaining flour. Beat on medium-high until a dough begins to form. (If you have a dough attachment you can skip this next part.) Turn the dough out on to a lightly floured surface and knead until smooth and elastic.

On a cookie sheet, divide the dough in half (one for you, one for your significant other…) cover, and let sit for 10 minutes to rise. At this point, if you want to store the dough for later use, spray two ziplock bags with cooking oil and place the dough inside each. You can freeze the dough up to 3 months.

Topping your pizza:

If you’re ready to use right away, preheat your oven to 400 degrees. On your floured surface, roll the dough out to roughly 1/2 inch high for thin crust, or 1 inch high for regular. Brush on the olive oil and truffle oil, leaving space along the edge for the crust. Layer on the mozzarella and parmesan cheese. (If you don’t have a pizza pan like me, but want to keep the round shape, flip over a cookie sheet and bake the pizza on top of it.) Bake for 15 to 20 minutes until the crust is golden and the cheese is melted.

A couple of minutes before pulling it out of the oven top it with the arugula. When it’s completely done squeeze the fresh lemon (sans lemon seeds) over the whole thing. Sit back and enjoy the fact that you can have it aaalll to yourself.

Personal White Pizza

Happy Eating, XO.

Stuffed Tator

This isn’t just any old meat and potatoes recipe. This is an Italian twist on the American version of a chili and cheese topped baked potato. I also love this meal because its a one pot, easy, fast, and filling week night dinner. I was inspired from a food network recipe that this originates from and just cant get enough of it.

  • 1/2 pound hot Italian sausage out of the casing (you can also use sweet Italian sausage if making for kids)
  • 4 baked potatoes
  • Arugula
  • Chopped medium yellow onion
  • 2 cloves of garlic
  • Jar of marinara
  • 1/2 cup of marscapone
  • Grated parmesano reggiano

Sweat the onions and garlic in some olive oil. Once they are translucent add the ground sausage to brown. Cook down the arugula when adding the marinara sauce. Then stir in the marscapone cheese, to make the sauce a pinky blush color. In the mean time bake the potatoes in the oven and split in half when slightly cooled.

 

Happy Eating, XO.

Warm Spring Salad

Finally! We’re getting in to fresh produce season! Not that I mind all of the comfort food that fall and winter brings, but you just can’t beat a fresh homemade salad. And this one includes the perfect “cross-over” ingredients.

Salad

  • 2 cups of arugula
  • 1/2 of a sweet potato, quartered
  • 1/2 can of beets
  • 1/3 cup walnuts

Dressing

You can mix together our lemon-y salad dressing, or make the dressing below.

  • Apple cider vinegar
  • Olive oil
  • Salt and pepper

Set your broiler to high. Toss the quartered sweet potato in olive oil and a dash of salt. Spread it out evenly on a cooking sheet and stick it under the broiler until it begins to soften and brown, approximately 10 minutes. (This is the same way you can make sweet potato fries. Just cut them thin instead of quartered.) When the sweet potato is just about done, throw in the walnuts to get them warm and slightly toasted.

In a salad bowl, throw together the arugula, beets, and warm sweet potato and walnuts. Toss with the dressing and enjoy.

Warm spring salad

Happy Eating, XO.

Pear Salad

So all my lamenting about it feeling more like fall & winter than Spring finally paid off! This was the first time we had nice weather and it lasted all weekend long! I mean we had to turn on the AC that’s how nice it was! Having said that, its time to eat lighter and more spring like now. So below is my quick and easy salad. I served it with the are you too chicken last night. Yum-o!

  • 2 Bartlett pears (fairly ripe)
  • 1/2 of a medium yellow onion (Vidalia works, but so does a Spanish onion)
  • 1 bag of the Sorrento Salad Mix from Trader Joes (it just has arugula, baby spinach, and lettuce in it. I also throw in a fist full of shredded raddicho just because I had some in the fridge and I like the purple color).
  • 1 cup of sesame sticks (photo below & also bought from Trader Joes-sorry that’s where I grocery shop, but I will say most stores will have them in nuts & snacks aisle, look near trail mixes)
  • 1/4 cup of champagne pear vinaigrette with gorgonzola from Trader Joe’s (I know homemade dressing is better, but I was hung over so I did a short cut, big deal, its yummy nonetheless).
  • Optional is to add some crumbled gorgonzola on the top but I was trying to keep it light so I left out, the vinaigrette is creamy and silky enough you shouldn’t miss the added cheese.

Slice the pears in long, Julienne strips. Do the same for the onions and toss with the sesame sticks, salad packet and dressing. Serve immediately and a good tip is to make sure the pears and onions are cold from the fridge when serving, I don’t know what it is about a cold salad on a warm afternoon! Oh and the peppery arugula coupled with the sweet pear and the sharp onion and crunchy sesame sticks is the perfect combo of different taste bud pleasers we try to achieve in all of our sultry salads 🙂

photo

Happy Eating, XO.