This pizza was an experiment in recreating a dish I had from Mikro Beer Bar in Hamden, CT. I got it when I was staying with my sister’s family a few weeks back, and I could not stop obsessing about it!
The best thing about this pizza is the truffle oil.
I’ve been meaning to buy this expensive oil for months now, but finally I had enough incentive to do it. Never before have I experienced something as potent and magical as this, where just the smallest drops can transform your dish into something rich and sophisticated.
I’m torn between wanting to preserve what I have left in the bottle, and wanting to drizzle it on EVERYTHING. I’m starting to see why truffles are so expensive, and why people pay exorbitant amounts for the tiniest taste of one. And I’m bummed that I have such rich tastes on such a poor budget. But I can’t get enough of this stuff!
Hey, I’m sure the federal government won’t notice if I skip paying off my college loans for a month or two, right? Continue reading
One year ago, if you had offered me an ooey, gooey slice of vegetable lasagna, I would have curled my lip in disgust.
Vegetables? AND no meat? I’ll pass, thanks.
I had absolutely no idea what I was missing! My boyfriend found this recipe on the Pioneer Woman’s website, and had me help him make it for his mother’s birthday. We also made a typical meat lasagna using spicy sausage, and to our surprise, everyone loved the vegetable one more! Several of them had even requested that we skip the mushrooms, but ate the lasagna without knowing that the fungi were hidden among all the other veggies (sneaky, I know).
The secret to this lasagna is in the sauce. It uses a LOT of vegetables, diced very small and sautéed in olive oil and garlic, and then simmered with a can of whole tomatoes. I seasoned mine liberally with red pepper flakes, paprika, cayenne, and chili powder to give it a nice kick. The flavor is rich and incredible, and it makes perfect leftovers. I had a big piece every day for lunch this week! Continue reading
As weird as it is, Spring seems to be upon us in western NY. With temperatures in the 60’s and 70’s this past week and daylight savings time giving us an extra hour of light at the end of the day, I’ve spent most of my evenings outside with my grill.
My grill and I have a special relationship. Without it, I may never have begun cooking! It has inspired more creativity and healthy meals than any other cooking method combined, and there’s nothing better than throwing some food on the grill and hoping for the best. It is also a million years old, tiny, and rusting through. This amounts to the most uneven cooking surface I’ve ever worked with. Food must constantly be rotated from the middle (surface of the sun hot) to the outer edges (untouched by heat), to facilitate even cooking. It’s a dance of love, and if I neglect it and walk away for a few minutes, I’ve scorched another meal.
That first taste of grilled meat after a long winter cooped up indoors is like manna from heaven. It doesn’t matter what kind of meat it is, or even how well-cooked it is. As long as it has that delicious smoky flavor that only comes from being cooked over an open flame, nothing tastes better. I broke my winter fast with some pork chops last week, but if you haven’t uncovered your grill yet this season, might I recommend some delicious lamb chops?
Lambs represents springtime, and when perfectly seared on the grill and rubbed with a citrusy herb mixture, you feel like you’re biting into the end of winter. So hang up those heavy coats, put away your ugg boots, and dust off your grill! Let’s enjoy the weather while we can, before it snows again. Continue reading
I only just started eating vegetables this summer, and the dish that made me realize they weren’t so bad was this one. I made it originally with zucchini, yellow squash, yellow onions and red peppers. It was bright and colorful and the flavor was out of this world. I’ve been making it ever since! (Here is the original recipe)
You will need:
- vegetables of your choosing: for this batch I used 1 small zucchini, 1 small yellow squash, 1/2 package of baby bella mushrooms and 1/2 package of mini corn
- 1/4 cup of olive oil
- 1 tsp Cajun seasoning: I use Emeril’s Bayou Blast!
- 1/2 tsp salt
- 1/2 tsp cayenne (or a little more, if you like things spicy)
- 1 tbs Worcester sauce (in a pinch I have used soy sauce with a little bit of water before. Came out great)