Pizza Off!!!!

I love trying out new, different, and sometimes even strange varieties of pizza.  I certainly have my favorites, but I'll always try out something new!  My fiance, on the other hand, not so much.  He grew up in Chicago, eating a lot of pizza... no, not 'Chicago-style', but the crispy thin-crust pizza that most Chicagoans prefer.  This, in his opinion, is real pizza and it's best topped with Italian sausage, mushrooms, green pepper, and onion.  He has very strong opinions about his pizza.  I think he might even believe pizza was invented in Chicago.

We have yet to ever find his magical combination in Australia so I knew how excited he would be if we re-created it at home.  I was also itching to get him to try some new varieties... this lead to the Pizza Off!!!  He was confident that there wasn't a combination out there that could beat his sausage version so I knew I had to bring out the big guns... a fancy buffalo mozzarella, is there anything better?!  I picked up a nice gorgonzola as well for a pear, gorgonzola and walnut version (which was deemed 'disgusting' when I mentioned it).

We made a big batch of pizza dough and got to work.  As we only had one pizza stone, I was selected to present my dish first.  So let's get to it..., Pizza #1:

Classic Margherita Pizza

Ingredients

1/4 pizza dough (see recipe below)

1 large ball of fresh buffalo mozzarella, sliced into rounds

10 basil leaves, chiffonaded

2 roma tomatoes sliced

1/2 cup roasted tomato sugo (see recipe below)

Directions:

1. Place pizza stone in the oven and preheat to 400 degrees F.

2. Flour a surface to roll out dough. Sprinkle with semolina and roll dough evenly to about 1/8 in thick. If available, place dough on a pizza pan or baking tray to slide onto pizza stone.

3. Spread tomato sugo over pizza leaving a 1/2 inch border.  Arrange toppings over pizza. 

4. Cook for 8-10 minutes until golden and crisp. 

The results?  You can't go wrong with margherita pizza.  The success of the combination of tomato, basil and mozzeralla is undeniable.  We both savored every bite but had to leave room for the next contender.  A minor set back for me was getting a little too excited and putting my pizza in before the stone was hot enough, the crust could have been a bit crispier on the bottom.

Onto Pizza #2:

'Real Pizza'

(Italian Sausage, mushrooms, pepper, and onion)

Ingredients

1 1/2 cups shredded mozzarella cheese

1/2 cup roasted tomato sugo
1/2 chopped onion
1/2 chopped green pepper
1/2 cup chopped mushrooms
1 Italian pork sausage (removed from casing)
1/4 teaspoon dried oregano

Directions

1. Place pizza stone in the oven and preheat to 400 degrees F.

2. Flour a surface to roll out dough. Sprinkle with semolina and roll dough evenly to about 1/8 in thick. If available, place dough on a pizza pan or baking tray to slide onto pizza stone.

3. Break sausages into small pieces and cook for 5-10 minutes or until sausage is about 3/4 cooked.

4. Spread tomato sugo over pizza leaving a 1/2 inch border.

5. Place Italian sausage pieces throughout as desired and then add chopped onions, green peppers and mushrooms in a similar manner.

6. Sprinkle mozzarella cheese and oregano over top of pizza.

7. Cook for 8-10 minutes until golden and crisp.

The verdict?  Both pizzas were fantastic, and very different which was nice!  Pizza #2 won due to it's perfect crust.  Grrrrrrrrrrrrr, need to work on my patience...  I demand a rematch!  I don't think our stomachs will mind.  Here are a couple of great recipes for dough and sauce that can be used for a variety of different pizzas.  The dough is enough for 4 pizzas (or calzones) and the sauce can be made in large batches and frozen for future use.  Enjoy!

Pizza Dough

Ingredients

1 3/4 cups lukewarm water

1 sachet of dried yeast

4 teaspoons superfine sugar
1 1/2 lbs “00” flour, plus extra for dusting
2 tablespoons fine salt
1/4 cup extra virgin olive oil
1/4 cup milk

Directions
 
1. Dissolve the yeast in a couple tablespoons of water. Add remaining water and sugar and still to dissolve.

2. Put flour and salt into bowl of a stand mixer with dough hook. Turn on low and slowly add yeast mixture. Mix until dough comes together, about 2 minutes.

3. Add oil and milk to bowl and mix until smooth and elastic, 4-5 minutes.

4. Dust a work surface with flour and empty out dough onto surface, making sure to scrape any off of the dough hook. Knead for a few minutes, adding more flour if necessary and shape into ball. Dust a baking sheet with flour and place dough on the sheet under a tea towel. Leave in a warm place for about 30 minutes to prove.

5. Divide the dough into 4 portions and roll into balls. Again, place on flour dusted baking sheet and cover with a tea towel. Leave for 30 minutes.

6. The individual portions are now ready to be rolled out on a floured and semolina dusted work surface.

Roasted Tomato Sugo

Ingredients

1 lb tomatoes, halved

1 garlic bulb, broken into cloves (skin on)
2 sprigs basil
2 sprigs oregano
1 sprig thyme
1 1/2 tsp sugar
3 tablespoons olive oil
2 tsp baslamic vinegar
salt and pepper

Directions
 
1. Preheat oven to 350 degrees F.
 
2. Place tomatoes, garlic and herbs on a baking tray and toss with olive oil, balsamic vinegar and sugar.  Season with salt and pepper, and arrang the tomatoes cut side up. 
 
3. Roast for 1 hour and peel tomatoes when cool enough and place in a blender.  Squeeze garlic from the skins and add to the blender.  Blend to a coarse puree and taste to adjust seasoning.

Easy Entertaining: Mozzarella & Tomato Bites

While I certainly don't mind spending some time and effort cooking, sometimes it's nice to throw something together quickly.  This appetizer is so quick and easy but, thanks to a few flavors that marry together beautifully, it still tastes incredible!  The presentation is very cute and they can be eaten in one clean, easy bite, so no need for serving plates!  Feel free to prepare the tomato bites ahead of time and store them in the fridge.  Take them out 15 minutes before serving and dress them right as your guests arrive!

Mozzarella & Tomato Bites

Ingredients

8 cherry tomatoes, halved

8 mini mozzarella balls, halved

8 thing slices of proscuitto, halved lengthwise

16 basil leaves

extra virgin olive oil, for drizzling

fresh black pepper

Directions

1.  Push tomato and mozzarella halves together to make a ball.  Tuck a basil leave against the ball as your wrap it with a slice of proscuitto. Secure with a toothpick.

2. Sprinkle with freshly ground black pepper and drizzle with a good quality olive oil. 

Couldn't be easier!  They'll disappear in a matter of minutes!

Spinach & Gruyère Soufflé

I must admit, I was a bit nervous to prepare a soufflé as I've heard they can be quite temperamental.  I've even heard horror stories about having to tip-toe around your kitchen or you will cause it to fall flat.  Texture is king is this dish and as it's name, which is French for "to blow up", indicates, it should be pefectly puffed. 

In short, a soufflé is base of egg yolks with a sauce and beaten egg whites.  The base provides the flavor while the egg whites give it volume.  There are both savory and dessert soufflés, and probably not too surprising, I chose to make a savory one; besides, I had spinach that I needed to use up.

The presentation of this dish is just beautiful.  Mine did not come out perfectly symmetrical by any means (thanks to my uneven cooking Australian oven) but I actually loved the quirky looking outcome.  It was fluffy with a light crust on the outside, and of course had to have that rewarding creamy center.  Make sure to season well and it will explode with flavor. 

Spinach & Gruyère Soufflé

Ingredients

1 large bunch of spinach, stemmed and finely chopped

1 tbsp parmesan, grated

3 1/2 oz butter

1 cup all-purpose flour

2 cups milk, warm

1/4 tsp nutmeg

4 oz Gruyère cheese, grated

5 eggs, separated

salt and pepper

Directions

1. Preheat oven to 350 degrees F (180 C).  Grease your soufflé dish or individual ramekins completely using upward strokes and sprinkle all sides with parmesan (supposedly these 2 tricks will help the soufflé rise).

2. To make your base (kind of a very thick bechamel sauce), melt the butter in a pan.  Stir in flour and cook for 2-3 minutes until you have a paste.  Gradually add warm milk while stirring to prevent lumps, and simmer for 10 minutes.  Add nutmeg and season with salt and pepper. 

3. Stir through the spinach and cheese, allow to cool, then add the egg yolks.

4. Beat the egg whites until you have stiff peaks.  Fold the whites into the spinach mixture while you season.

5. Pour into prepared dishes.  Baking time varies greatly depending on what size dish(es) you are using.  For a large dish, cook for about 30 minutes, raise heat to 425 degrees F (220 C), and cook for 15 more minutes.  For individual ramekins, cook for 10 minutes, turn heat up and cook for about 5-10 more minutes.  You want the soufflé golden and just set.  In the traditional French method, I prefer mine still moist and creamy in the center although some like it cooked all the way through. 

A couple of tips:   

1.  Make sure to be careful when separating your eggs not to break the yolk on the shell.  If there is even a trace of yolk in your egg whites, they will probably not whip up.

2. Room temperature egg whiles will foam more quickly and to a greater volume.

3. When you fold in the egg whites, be gentle.

Stuffed Zucchini Blossoms

Zucchini blossoms are the bright yellow/orange flowers on the end of baby zucchini (also the blossoms on the stalks of males plants).  I wouldn't say they are your typical menu item, but if you've never enjoyed these delicate flowers, you are missing out!

Before I actually ventured to try zucchini blossoms, I must admit that I wrote them off as one of those 'cool ingredients' that are more attractive and exotic than they are appetizing.  While I do enjoy experimenting with new ingredients and combinations, I am of the opinion that not everything edible is meant for consumption and not all ingredients pair well.  I am sure my fiance will enjoy this... I WAS WRONG!  Yes, zucchini blossoms are attractive but they are also delicious. 

Since losing my zucchini blossom virginity, I've ordered them prepared in a variety of ways, but I definitely prefer them fried.  For a reason unbeknownst to myself, I was very intimated to have a go at these in my own kitchen.  They were staring me down at the market the other day and I knew I had to conquer my fear. 

As the blossoms themselves are very delicate, I wanted to keep the dish light.  I decided to go with a light and fluffy ricotta stuffing and used a batter of soda water and flour to give them an almost tempura-like crunch. 

I toyed with the idea of throwing some finely chopped sundried tomatoes into the stuffing but decided that I wanted to keep it very light and fresh.  They came out just as I had wanted, but I certainly could have added the sundried tomatoes if I were looking for a bit more depth of flavor. 

It was a beautiful dish, the creamy and fresh herbed ricotta stuffing was the perfect complement to the sweet flower and light, golden crisp
.

Stuffed Zucchini Blossoms

Ingredients
12 zucchini blossoms
1 cup ricotta
1 egg
1/4 cup parmigiano reggiano
3 tablespoons herbs, finely chopped (whatever you prefe, I used basil, parsley, and thyme)
1 1/2 tsp salt, divided
1 cup all-purpose flour
1 cup sparkling water
1/4 tsp cayenne pepper
oil, for frying (I used canola)

Directions

1. If you have any female flowers with the baby zucchini attached, slice the zucchinis into strips ensuring almost up to the flower so that the remain attached.  For all flowers, very gently open the petals and clip and discard the pistil.
2. For the filling, combine the cheeses, egg, herbs, and 3/4 tsp salt.  Spoon 1-2 tsp into each flower depending on size, but do not overfill.  Close the blossoms over the mixture and twist petals to seal.
3. For the batter, whisk together the flour, water and salt and pepper until smooth.
4. In a large saucepan, heat oil over medium heat until you have reached 350 degrees F.  If you sprinkle a little flour in the oil and it sizzles, it's ready.
5. Dip the blossoms in the batter and all excess to drip off.  Fry for about 2 minutes, turning occasionally until they are golden brown.  Drain on paper towels.  Add more salt if desired.

I whipped up a quick pesto using my mortar and pestle.  I bashed together some chopped basil leaves, toasted pine nuts, paremesan cheese, salt, and EVOO - your pretty typical recipe.  You can serve with marinara, vinaigrette, whatever you prefer!

An Oozy Eggplant Stack

Still struggling through life without meat, I've been trying to get creative with some new vegetarian dishes.  Eggplant is a great meat substitute as it is a very hearty vegetable with a solid, meaty texture.  However, it does not contain any of the nutritional benefits of meat, so make sure you are getting your protein elsewhere. 

I wanted to achieve a different taste sensation in each layer - the sweet tomato sauce, the meaty eggplant, the creamy mozzarella, a hit of hot peppery arugula''.  I knew I was about to get a little piece of heaven when I saw the mozzarella come oozing out with my first cut.  I was not disappointed when I shoveled a massive bite into my mouth, it was absolutely delicious, DELICIOUS.

Although, eggplant is not as bitter as it once was, when I'm using a

large eggplant, I usually salt it to draw out the additional moisture.  Place the slices on a rack and generouslly sprinkle with course salt.  After 30 minutes, quickly rinse and pat dry.

Ingredients

2 1/2 tbsp olive oil, divided
1 onion, finely chopped
2 garlic cloves, minced, divided
1 14-oz can (400 g) whole tomatoes in juice
1/4 cup water
1/2 teaspoon sugar
1/4 cup basil, finely chopped
2 eggplants, sliced into rounds
1 cup flour
1 ½ cups canola oil
¼ tsp red pepper flakes
4 cups arugula (rocket), chopped
2 mozzarella balls, sliced into rounds

Directions

1. Heat 1 1/2 tbsp olive oil in saucepan over medium heat. Add onion and garlic and cooks, stirring, until softened.

2. Meanwhile, blend tomatoes with juice in a blender until almost smooth. Add tomatoes, water, and sugar to saucepan and simmer for about 10 minutes. Stir in basil and season.

3. Add canola oil to deep sauce pan over high heat. Place flour in a shallow dish and dredge eggplant slices, shaking off excess. Pan-fry until golden brown, about 3 minutes per side. Drain on paper towel.

4. Add remaining tbsp oil to a small saucepan over medium-high heat and cook remaining garlic with red-pepper flakes, stirring, until golden, about 1 minute. Remove from heat, stir through arugula, and season.

5. Preheat oven to 350 degrees F (180 C). To arrange stacks, use 4 ring molds on a baking sheet. Place 2 tsp of tomato sauce on the bottom of each and top with a slice of eggplant. Arrange mozzarella over eggplant and top with 2 tsp of tomato sauce. Add another layer of eggplant and top with 1/4 of arugula mixture. Top with another slice of eggplant and 2 tsp of tomato sauce. Bake for 15 minutes.

6. Serve with a drizzle of olive oil and garnish with basil strips and torn mozzarella.

Who needs meat?

"I'm an Indian Outlaw..."

Not quite the same message as Tim McGraw's song, but that's what I felt like last night!  I am always wanting to try out some Indian recipes, but never allowed as my fiance has it engrained in his head that he does not like Indian food.  One not-so-great culinary experience in Bangalore and he has written it off completely!

He has been out-of-town on business so I thought it made for the perfect opportunity to try cooking a few Indian recipes.  My first was Palak Paneer.  This is a very popular spinach dish from northern India.  It features lightly fried cubes of Indian cottage cheese.  There are many variations, and I made a fusion of a recipe that I received from my friend Vibha along with a spicier one that I found in magazine.  Flavorwise, it turned out great, but I was not too pleased with the texture.  I have refused to buy a food processor here as I have a nice one at home, but I am beginning to rethink this decision.  It really inhibits what I can make!  The spinach really needs to be processed so you can get that nice creamy consistency to the dish.  I also used lowfat milk instead of cream to make it a bit healthier.  Here's how I would make it if I could!

Palak Paneer

Ingredients

16 oz. package of frozen, chopped, spinach

7 oz package of paneer, cubed
3 tbsp vegetable oil
1 large onion, minced
5 cloves garlic, minced
2 green chilies, chopped
2 tomatoes, pureed
2 tsp garam masala
2 tsp ground coriander
1 tsp cumin
1/2 tsp red chili powder
1/4 tsp turmeric
1/2 cup lowfat milk
salt to taste

Directions

1. Thaw spinach and squeeze out most of the moisture.  In a blender or food processor blend spinach until desired consistency.
2. Heat 2 tbsp oil over medium high to high heat.  Add onion and cook covered stirring occasionally for 5 minutes.
3.  Add the garlic and green chilies and cook uncovered for another 4-5 minutes.
4.  Add the tomatoes and cook, stirring continuously until almost the consistency of a paste.

5. While the mixture is cooking, pan fry the paneer cubes in the remaining tbsp of oil.

6. When mixture has reached desired consistency, add blended spinach and spices.  Mix well and cook for 5 minutes.

7. Add milk and cook for 2 more minutes.
8. Remove from heat and gently stir in paneer.

I have a head of cauliflower in the fridge just waiting to be attacked so I look forward to trying Gobi Masala  (a spiced cauliflower dish) tonight.  If anyone has any good Indian recipes to share, I'd love to be the recipient!

Aren't we all looking for an excuse to eat more cheese?!

I come from a family of cheese lovers so this addiction has been ingrained in my head since childhood.  Cheese can accent a dish, intensify a dish, or BE a dish.  Sometimes it really is all about the cheese.

While we are all being told that we need to limit the amount of cheese in our diet, this brilliant commercial does the exact opposite!  It's hilarious and I just have to share it with you!