Feeds:
Posts
Comments

Posts Tagged ‘pesto’


Pizza is always a great go-to when you have people over because you can let them choose their own toppings. Make a big batch of dough, preheat the pizza stone and put out your topping options. I like to roll the dough out on an upside down cookie sheet so that you can just ease it off in one direction. Make sure you put enough flour or semolina on the bottom so it doesn’t stick.

Pizza Dough

1/4 cup white wine

3/4 cup water

1 envelope yeast

1 teaspoon salt

1 tablespoon honey

2 tablespoons olive oil

3 1/2 cups flour

Combine wine, water, and yeast in a large bowl and allow the yeast to dissolve. Add the honey, salt, and half the olive oil. Slowly add the flour until it comes together in a ball. Knead for several minutes until it firms up. Place in a bowl oiled with the remaining olive oil and rest with a damp towel over it for 45 minutes.

Squash Blossom Pesto Pizza (makes 2 individual pizzas)

3 tablespoons pesto

6 squash blossoms

1/2 a mozzarella ball

6 tablespoons grated parmesan

1 cup roasted tomatoes

1 garlic clove, minced

Preheat the pizza stone in a 450 degree oven for at least a half an hour. Roll out pieces of dough to the size you want, making sure to flour it well. Spread the garlic over the top and drizzle the pesto over. Place pieces of mozzarella and tomatoes around. Sprinkle with the parmesan and layer a couple squash blossoms over the top. Bake for 10-15 minutes, until the edges start to brown and the bottom becomes crisp.

Read Full Post »


Spring is definitively here, and maybe we’re already into summer with temperatures hitting close to 90 degrees today. It’s time for some no-cook or quick cooking recipes so that I don’t overheat the apartment with the stove. One of my favorites from the cleanse earlier this year was this salmon with pepita pesto. The pesto is really quick and just requires a food processor, and the salmon cooks in less than 10 minutes. It’s delicious and very healthy…perfect for a day like today!

This wonderful fava bean and pecorino salad with mint would pair nicely with the salmon, and it’s a light and refreshing salad for warm days.

A quick and simple pasta is also a good bet when I want dinner in 10 minutes. This spaghetti with cherry tomatoes tastes like spring, with the first good tomatoes of the season. Cherry tomatoes usually have more flavor early in the season than other tomatoes, and when you can get delicious ones, the simplest recipes will show them off the best.

A spring menu would not be complete without a fruit dessert, and this berry pie is so quick and easy.  No need to have the oven on as long as you would for a crisp or regular fruit pie, this flavorful pie is one of my summer night favorites!

And if you absolutely need some chocolate, these broiler s’mores are done in 2-3 minutes and you’ll wish you made more!

Read Full Post »


I am always a fan of pasta for a quick weeknight dinner, and so it’s not surprising that I already have several blog posts to choose from. I always love pesto and I have a recipe here, but I also loved this avocado pesto because it was a rich, creamy, and different version of the usual pesto genovese.

As you may have guessed, I LOVE meatballs. I’m pretty sure spaghetti and meatballs is one of my top 5 all-time favorite meals. In fact, just talking about it now makes me want it this weekend. These meatballs are light and flavorful, and the sauce gets extra depth from braising the meatballs in it. I think you’ll love it as much as I do.

This Spicy Pasta with Crab is a new favorite, and of course it’s a Mario Batali recipe. It’s so quick and easy and I just love crab in any form. Use good egg noodles like a tajarin or tagliatelle and it’s even better. You could even use fresh pasta for this one, it would be a great complement to the crab.

This one definitely makes my top 5 meals as well. I love a delicious bolognese, and these fresh spinach linguine were so wonderful with the meaty sauce. The slow cooked meat is so flavorful and it absorbs into the pasta, creating a heavenly dish that transports me to Italy. It’s a lot harder to get me to eat veggies when I could just have seconds of this…

And then there are gnocchi. I love these little pillows of pasta, especially when they are in pesto. They’re also great in other sauces, but they have a way of soaking up pesto that no other pasta does. I keep some in the freezer for a quick meal on a night when I don’t want to cook, and they work beautifully from the freezer directly to boiling water.

Read Full Post »


I love most kinds of pizza, but my favorite will always be the NY slice. I’m particular about the slice too– I prefer a slice with a crispy crust, flavorful sauce, and not an excessive amount of cheese. The crispy crust is key, and I usually prefer when I get the reheat– they put the slice from the pie back in the oven and the edges get the nice crispy cheese and the crust is perfect. Oh, and it has to be a plain cheese slice. No bbq chicken or pasta on my pizza.

I also like homemade pizza, although it’s definitely a different animal. I prefer them like this, with a crispy flatbread-like crust. You can always add your favorite toppings and people can personalize their own at a party. I’m not a big fan of the way most people do prosciutto on pizza. It turns that unappealing gray color and the whole slice comes off when you try to take a bite. I do it a little differently. I crisp up the prosciutto in the oven on a sheet pan and then crumble it over the cooked pizza. Perfect!

Pizza with Pesto, Arugula, and Prosciutto

1 1/2 teaspoons yeast

3 1/2 cups flour plus extra for dusting

2 tablespoons salt

1 1/2 cups warm water

1 tablespoon honey

1 tablespoon olive oil

3 tablespoons pesto

1/2 cup arugula

parmesan or pecorino

3 pieces of prosciutto, crisped in a 375 degree oven for 15 minutes

Proof the yeast with the warm water and honey in a bowl (not metallic) for 5 minutes until it starts to foam up. Add the salt, flour, and olive oil and mix together. Dump out on a floured surface and knead together for 5-10 minutes. You may need to add more flour if it feels too wet. Let it rest in an oiled bowl under a damp kitchen towel for 1 1/2 hours. Turn out onto a floured surface and cut into quarters. Roll into balls and let sit for another 15 minutes. Roll out and top with your toppings.

Preheat a pizza stone (or sheet tray) in an oven at 450 degrees for an hour. Once you’re ready to go, it will happen fast. Move the rolled out dough onto the stone carefully, it will immediately start to bubble and cook. Work quickly and spread the pesto on the dough and then some shavings of cheese.

Pop back in the oven for 10 minutes, until it starts to brown on the edges. Take it out and let cool for a couple minutes. Sprinkle the arugula and prosciutto pieces over the top. Cut and serve!

Read Full Post »


I won a box of avocados from Serious Eats a couple weeks ago, and I’ve been working on some recipes with them. This avocado pesto worked well with this whole wheat fresh pasta, and also as a topping for some deliciously sweet scallops from the farmers market. The avocado gives it a creaminess and richness that you don’t expect, and the lime juice gives it a little tart bite. I still love pesto genovese, but this was a nice change.

Avocado Pesto

1 avocado

2 limes zested and juiced

1/4 cup pine nuts

1/4 cup grated parmesan

1 cup arugula

1 cup basil

3 tablespoons olive oil

1 garlic clove

Combine all the ingredients together in a blender or food processor and blend. I like to put the cheese and nuts in first to make sure they get ground up before you introduce the other ingredients, otherwise you might get pieces of cheese or nuts that stay whole in the final sauce. Spoon onto scallops, toss with pasta, or use in any way you might use regular pesto!

Read Full Post »


If you’ve been wondering why I haven’t been posting as much this week, it’s because I’m trying out the Bon Appetit Food Lover’s Cleanse. It seemed like a good idea to try eating healthy for a couple weeks, as we tend to do this time of year. I’ve had a lot of oatmeal, muesli, and pumpkin smoothies. And don’t get me started on lentils. I’m really craving a slice of pizza or a cupcake or something with some white sugar….one more week to go.

Anyway, while the meals I’ve been eating are healthy, I haven’t really felt the urge to blog any of them because, well, I really wouldn’t choose to eat them on a normal day. Until this salmon. Granted, I switched up their recipe a little to use up some cleanse leftovers in the fridge, but the nutritional content I think is basically the same. And somehow, I wasn’t missing the cheese in this pesto. That in itself is rather amazing…

Salmon with Pepita and Kale Pesto

2 tablespoons olive oil

1/2 cup shelled pumpkin seeds (Pepitas)

1/2 cup kale

1 teaspoon ground coriander

1/2 garlic clove

1/2 lemon, juiced

1/2 teaspoon nutmeg

1 teaspoon aleppo pepper

1 teaspoon honey

1 teaspoon salt

2 tablespoons vegetable stock

4 6-ounce salmon fillets

Toast the pepitas in half the olive oil until they start to brown. Reserve a couple tablespoons to garnish the salmon with at the end. Combine the majority of the pepitas in a food processor with the rest of the ingredients and blend. Saute the salmon in the remaining olive oil on low heat until it starts to get opaque. I like to leave it medium rare in the center. Top the salmon with some of the pesto and garnish with the whole pepitas.

Read Full Post »


It was a great first year for my latest project, Meatballs and Milkshakes. I had a chance to make both namesakes for my blog, spaghetti and meatballs and affogato milkshakes.

My recipe for shaved asparagus salad won on Food52 and I got all sorts of prizes. (And my recipe will be in print in October 2012!)

I had a great guest blog from Gareth with some music to go along with it, a favorite song around the apartment which reminds me that I still have not blogged about the trip to Ravello and Positano. Well, at least I’ve still got things to do in 2012.

There were a lot of favorites that came out of the kitchen this year, including prosciutto and goat cheese stuffed dates, scallop crudo, burrata and tomato crostini, seared scallops with spinach and pine nuts, chicken with porcini mushrooms, veal saltimbocca, and beef stew.

Of course, I can’t forget all the great pasta– linguine with bacon, peas and mint, pappardelle with duck ragurisotto with spinach, lemon and bay scallops, gorgonzola and mushroom tajarin, linguine carbonara, pesto, spaghetti with cherry tomatoes, gnocchi, and carrot and butternut squash lasagna.

I learned that I loved burrata, Di Palo, and Eataly, and surprisingly, I don’t actually hate all ricotta. I made a surprising amount of pasta by hand and got a ricer for gnocchi.

It wasn’t all Italian all the time, however. There were a lot of cookies, including nutella chocolate chip, chewy chocolate chip, double chocolate, chocolate chip hazelnut, jam thumbprints, and spice cookies.

We celebrated Gareth’s birthday with a delicious chocolate layer cake. We had peach and raspberry crisps and crostatas. I brought zucchini bread on vacation and we had a beautiful and delicious berry pie.

The fall meant apple picking and with it, the bounty of apple-inspired recipes such as apple oat muffins, pork chops with apple chutney, apple pie, butternut squash soup, and apple butter.

Thanksgiving was quickly followed by Christmas and then the whirlwind into New Years.

The Feast of the Seven Fishes was a great success, and my favorites were the marinated sardines, shrimp bisque, and baccala alla vicentina. The chocolate pudding will also be made regularly.

A lot of great friends came over for some really delicious meals and I’m looking forward to more in 2012. Up on the docket are braciole, lasagna, and maybe some healthy dinners like salmon and brown rice in the next couple of weeks….have to balance out the pasta somehow…

Read Full Post »

Older Posts »

%d bloggers like this: