Salami Skepticism

Forrest is a big fan of Salami and I have never been crazy about it, but always willing to eat it if it is buried in a a dish with other ingredients of my liking. I went into making this super easy calzone thinking I would be turned off by the fact that the salami was the sole meat. And boy was I ever wrong. This calzone was delicious. All of the ingredients worked wonderfully together and it even left me questioning my salami disdain...

Salami Mozzarella Calzone
Adapted from the Food Network

Ingredients

• 1 large green bell pepper, diced and sauteed in cooking spray
  
• 4 oz of white button mushrooms, sliced and sauteed in cooking spray
  
• 1 large eggs
• 1/4 cup chopped fresh parsley
• 1/4 pound shredded reduced-fat mozzarella cheese
• Extra-virgin olive oil, for brushing
• 1 13.8-ounce tube refrigerated pizza dough
• 1/4 pound deli-sliced salami, cut into thin strips
• 1/4 pound sliced provolone cheese

Directions

Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs and parsley in a small bowl.

Pour half of the egg mixture into a medium bowl and stir in the mozzarella.

Reserve the remaining egg mixture for brushing on the crust.

Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge.

Top with the salami,

followed by vegetables

and provolone.

Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal,

then pierce the top of the dough in a few places with a knife.

Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture,

then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.

Click Here for My Adapted Printable Recipe

Special Salt Selection

It isn't very often that the ingredient I most want to showcase in a dish is salt. However, that was the case when I set out to make these pita pizzas. I wanted the salt to be the star. I had these aspirations for the spice because it was special. Not just any salt. Certianly not something poured out of a metal spout from that blue cylindrical container. This salt was "Fumee de Sel", fleur de sel crystals which are hand harvested on the coast of France, then gently smoked over wood chips from aged oak Chardonnay wine barrels. Fancy right?

I purchased this Fumee de Sel when we traveled to Seattle over a year ago. There is a lovely shop in Pike's Place Market called Market Spice. I procured a bag of this unique salt and used it here and there in recipes, but never found the right recipe with simple enough ingredients to really give the salt the attention it deserves. This grilled "pizza" recipe was perfect! The specialty salt added a smokey flavor to the veggies and the pita that complimented the grilling perfectly.

Grilled Portobello Goat Cheese Pizzas
Adapted from Cooking Light August 2004

Ingredients

• 2 cloves of minced garlic
• 1 tablespoon olive oil
• 4 (6-inch) pita rounds
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1/2 tablespoon balsamic vinegar
  
• 1 (6-ounce) package portobello mushrooms
• 2 medium Roma tomatoes, cut into 1/4-inch-thick slices
• 1/3 cup (3 ounces) goat cheese
• 1/4 tsp of crushed red pepper
  
• 1 teaspoon dried basil

Preparation

• Preheat an outdoor grill over medium heat.
• Combine garlic and 1 tsp of olive oil; brush evenly over pitas.

• Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over pitas.

• Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over mushrooms and tomatoes. Brush mushrooms and tomatoes with remaining oil and balsamic vinegar.

• Grill pita for 1 minute each side; mushrooms for 6 minutes or until tender, turning once. Grill tomatoes for 1 minute.

• Combine goat cheese with crushed red pepper. Spread goat cheese evenly over warm pitas. Arrange the mushrooms and tomatoes evenly over pitas.
  

• Sprinkle with basil and Serve.

Click Here for My Adapted Printable Recipe

** Disclaimer: I was not compensated in any way by Market Spice. I just wanted to mention the shop since it left such a great impression on me.

Half-Baked

Along with all the other other exciting changes going on in our lives right now - moving back to New Orleans, building our first home and a new job for Forrest - I am ready to announce the most exciting change of all. We are expecting our first child and today I am officially half-baked! I am 20 weeks pregnant and find out the sex tomorrow. It has been a very smooth journey so far and I am hoping for a similar 20 weeks on the back end of this pregnancy. Both Forrest and I are elated with the pending arrival of our future foodie and we can't wait to meet our new little one. Stay tuned for updates on gender and in the meantime enjoy this perfectly fitting dessert that is only "half baked" just likes its maker.

Strawberry-Kiwifruit Pizza in a Cookie Crust
Adapted from Cooking Light March 2006

Pizza Ingredients

• 1 (18-ounce) package refrigerated sugar cookie dough
• 1/2 cup flaked sweetened coconut
• Cooking spray
• 1 (8-ounce) block fat-free cream cheese, softened
• 1 tablespoon lemon juice
• 3/4 cup Pineapple Curd (Recipe Below)
  
• 8 large strawberries, sliced
• 3 kiwifruit, peeled and sliced

Prepare Pinapple Curd:

Curd Ingredients:

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1 cup pineapple juice
• 2 tablespoons fresh lemon juice
• 3 large eggs
• 2 tablespoons unsalted butter

Curd Preparation

Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk.

Stir in juices and eggs;

bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.

Spoon mixture into a medium bowl; cool. Cover and chill for at least 6 hours or overnight (the mixture will thicken as it cools).

Pizza Preparation

Preheat oven to 350°.

Place cookie dough in a large bowl; knead in coconut until well combined.

Pat dough into a 12 x 8-inch rectangle on a baking sheet coated with cooking spray.

Bake at 350° for 18 minutes or until lightly browned. Cool completely on a wire rack.

Combine cream cheese and juice in a medium bowl, and beat with a mixer at medium speed until well blended. Spread evenly over prepared crust, leaving a 1/2-inch border.

Spread Pineapple Curd over cream cheese mixture.

Cut into squares. Arrange sliced strawberries and kiwifruit on top of the curd on each square.

Serve immediately.

My Adapted Printable Recipe

Yo Yo MA

My husband and I recently met our good friend Sarah's grandmother, Ma. We have heard a lot about Ma over the years and were excited to finally meet her. She is an 80 something year old spitfire who still lives alone in Northern Maine. As you can probably imagine, Norther Maine isn't the most conducive climate to navigate but Ma does just fine. Her husband was a potato farmer and she still lives on the land they owned while he was alive and she continues to benefit from the crop.

We had a lovely visit with her and when we left she sent us on our way with a care package as grandmothers often do. It was a little Christmas bag that weighed a ton. When Forrest and I peered inside we were tickled with our gift. She had given us potatoes from her farm in Maine - I was elated. I couldn't wait to cook with them. I put a lot of thought into what I should make with them. I thought about Ma and how many potato dishes she has probably eaten over the years. I doubt there would be any potato dish that I could find that Ma hasn't tried.

But then I found this recipe and I was really intrigued. It seemed a little strange, but equally delicious. So I figured it was worth a shot. And it was! It was amazing! Take my word and try this no matter how strange it may seem.

Potato Pie with Tomato and Fontina
Adapted from Food and Wine 1998

Yield: 4 servings

Ingredients

• 2 1/2 pounds baking potatoes (about 5), peeled and halved
• 4 ounces of pancetta, diced
  
• 1 28-ounce can San Marzano tomatoes, drained and chopped fine
  
• 1 1/4 teaspoons salt
• 4 tablespoons olive oil
• Fresh-ground black pepper
• 3/4 pound grated fontina (about 3 cups)
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon of dried red pepper flakes
  
• 1/3 cup grated Parmesan

Preparation

1. Heat the oven to 450°. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until tender, about 20 minutes. Meanwhile, put the tomatoes in a strainer set over a medium bowl. Toss with 3/4 teaspoon of the salt and let drain for 20 minutes.

2. Cook the pancetta until crisp in a small skillet; drain on paper towels and set aside.

3. Drain the potatoes and mash them in the saucepan with a potato masher or a fork.

Cook over moderately low heat, stirring, until the potato starts to stick to the pan, about 5 minutes. Stir in 2 tablespoons of the oil,

the remaining 1/2 teaspoon salt, and a pinch of pepper. Remove from the heat.

3. Oil a large baking sheet. Spread the potato mixture onto the baking sheet, forming two 6-by-11-inch rectangles pressing down with the back of a measuring cup sprayed with cooking spray

for an even thickness.

Top the potato with the fontina,leaving a 1/4-inch border.

Sprinkle the garlic and pancetta over the cheese.

Top with the drained tomatoes

followed by the red pepper flakes,

oregano and Parmesan. Drizzle with the remaining 2 tablespoons oil.

Bake the potato pies in the lower third of the oven until the cheese is bubbling and the edges are golden brown, about 25 minutes.

Famous French Bread

As a native New Orleanian it seems natural that a French Bread Pizza would be topped with traditional New Orleans fare like crawfish and andouille sausage. You see, in New Orleans French bread is as important an ingredient in the local cuisine as anything else. French Bread serves as the foundation of our famous po'boys and is used in New Orleans versions of pain perdu and bread pudding. French Bread or Po'Boy Bread (as it is more frequently referred to in New Orleans) is the bread of choice in the Crescent City. There are famous bakeries, like Leidenheimer's that specialize in perfect French bread and the distribution of it to eateries and restaurants both far and wide that are interested in serving authentic New Orleans po'boys. You can also find wicker baskets filled with fresh baked French Bread in every local grocery store and pastry shop in the city. French Bread is ubiquitous in the Big Easy and because of that fact, I love the marriage of the crawfish and andouille pizza on a French bread crust!

Crawfish and Andouille French Bread Pizzas
Adapted from Coastal Living March 2004

Yield

Makes 6 servings

Ingredients

• 1/2 pound andouille sausage, diced
• 1 small onion, chopped
• 1 small green bell pepper, chopped
• 2 garlic cloves, minced
• 1 pound cooked frozen crawfish tails, thawed and drained
• 1 1/2 teaspoons salt-free Cajun seasoning
• 1 (16-ounce) Whole-Wheat French Bread
  
• 1 (14-ounce) jar pizza or pasta sauce
• 3 cups (12 ounces) shredded provolone cheese

Preparation

Place a 12-inch skillet over medium heat. Add sausage; cook 4 to 5 minutes or until lightly browned on all sides.

Add onion, bell pepper, and garlic; cook over medium-high heat 5 to 7 minutes or until vegetables are tender.

Add crawfish tails and Cajun seasoning. Remove from heat.

Cut bread in half lengthwise. Cut each half crosswise into 3 equal pieces. Remove a little of the dough in the center of each bread section and discard. Place bread, cut side up, on a baking sheet. Spread sauce over bread halves;

top evenly with crawfish mixture.

Sprinkle with cheese.

Bake at 425° for 8 minutes or until cheese melts. Serve immediately.

Premarital Pizza

There is a precious pizzeria in New Orleans on St. Charles Avenue called Slice. It is tiny little restaurant that can only be spotted on the grand street by its small black awning with white writing. Their pizza is delicious. You can order by the slice and create any particular pie your heart desires. Forrest and I had one of our very first dates there and I remember it as a night where the conversation was free flowing and the laughs plentiful. I have vivid memories of that night and even remember what I wore and songs that played on the radio as he drove me home. It was if I knew that this second date would turn into something special. I even remember what I ate that night. I ordered a pizza with these exact ingredients and this recipe brought back those exciting new relationship memories.

Artichoke, Mushroom, Prosciutto and Arugula Pizza
Adapted from Cooking Light January 2007

Yield

4 servings (serving size: 2 wedges)

Ingredients

• Cooking spray
• 1 tablespoon cornmeal
• 1 (13.8-ounce) can refrigerated pizza crust dough (can be found by Pillsbury crescent rolls and cinnamon rolls)
  
• 2 tablespoons olive oil
  
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 1/4 teaspoon crushed red pepper
• 1/4 cup sliced crimini mushrooms, sauteed in cooking spray until tender
  
• 1 can of artichoke hearts, drained
• 1 ounce thinly sliced prosciutto
• 2 tablespoons shredded Parmesan cheese
• 1 1/2 cups arugula leaves
• 1 1/2 tablespoons fresh lemon juice

Preparation

Position oven rack to lowest setting. Preheat oven to 500°

Coat a baking sheet with cooking spray; sprinkle with cornmeal. Unroll dough onto prepared baking sheet, and pat into a 14 x 10-inch rectangle. Spread the olive oil evenly over dough, leaving a 1/2-inch border.

Use a pastry brush to spread the olive oil evenly over the dough. Sprinkle mozzarella cheese over the olive oil. Sprinkle with crushed red pepper. Place baking sheet on the bottom oven rack; bake at 500° for 5 minutes. Remove pizza from oven.

Coarsely chop artichokes. Arrange artichokes on pizza; top with sliced prosciutto and mushrooms.

Sprinkle with Parmesan. Return pizza to the bottom oven rack; bake an additional 5 minutes or until crust is browned.

Place arugula in a bowl. Drizzle lemon juice over arugula; toss gently. Top the pizza with arugula mixture. Cut the pizza into 4 (7 x 5-inch) rectangles; cut each rectangle diagonally into 2 wedges or leave in squares.