4.22.2010

pizza: apple, apple, apple style

chicken apple sausage, a granny smith apple and smoked apple & garlic cheddar.ingredients (for one homemade pizza):
-1 pizza dough (we buy ours from trader joe's but i'm sure other stores sell pre-made dough... or you could always make the dough...)
-olive oil
-sea salt (optional)
-mild cheddar or even mozzarella (as much as you like)
-2 chicken apple sausages (sliced thinly)
-1 granny smith apple (sliced thinly)

directions:
preheat oven to highest temperature (with pizza stone in the oven if you have one)
roll dough out as thinly as possible on a flat surface with a bit of flour. brush olive oil over top of the dough. add freshly ground sea salt (optional).
add cheese, as you like.
add sliced sausage and sliced apples and even a little more cheese on top, if you like.
put pizza on the pizza stone or a cookie sheet in the oven.
our pizza came out the perfect golden brown after 6 minutes at about 550 degrees fahrenheit.

enjoy.

this recipe was inspired by shayna & eric, my sister and bro-in-law.


*we also made a similar pizza--- same deal with the dough and the olive oil and salt...
but topped the pizza with mozzarella, sliced pear and gorgonzola cheese. cooked at same temp, for 6 minutes. divine.

4.18.2010

tabbouleh salad, salmon & french green beans

we decided to combine one of our favorite couscous salads (here) with seared salmon and french green beans. (i just like to say french green beans)

how to sear salmon:
sprinkle the salmon fillet on both sides with salt and the black pepper. In a large, nonstick fry pan over medium-high heat, warm 1 tsp. canola oil. add the fish and cook, turning once, until opaque throughout when tested with the tip of a knife, 4 to 5 minutes per side.

we added the green beans at the last 1-2 minutes of searing so they have a nice cooked-ness. we also added a bit of lime juice to everything.
delicious.

4.06.2010

rack of lamb with goat cheese and rosemary

ingredients (serves 4-5):
2 racks of lamb, each 7 or 8 ribs and 1.5-2 lbs
1 cup (2 oz/60 g) bread crumbs
3 Tbs goat cheese (or more if you really like goat cheese like i do)
1 Tbs extra virgin olive oil (plus more for cooking)
1 large garlic clove, minced
2 Tbs minced fresh parsley
1 tsp finely chopped rosemary
kosher salt and freshly ground pepper

directions:
remove the racks of lamb for the refrigerator 30 minutes before roasting. preheat oven to 500 degrees fahrenheit. line a rimed baking sheet with heavy duty aluminum foil. using a sharp knife, trim away as much of the surface fat from the lamb as possible.

in a bowl, combine the bread crumbs, goat cheese, 1 Tbs olive oil, garlic, parsley, rosemary and season to taste with salt and pepper. stir to combine well. the mixture should stick together when pressed between your fingers. if not, add a little more olive oil.

brush or rub the lamb with olive oil and season with salt and pepper. preheat a large frying pan over high heat until very hot. place the lamb meat side down in the pan and sear for 1 minute. turn the racks on end and sear for 1 minute. transfer the lamb meat side up to the prepared pan.

firmly press an equal amount of the topping onto each rack. roast the lamb until a thermometer inserted into the thickest part away from the bone registers 120-130 degrees fahrenheit for medium-rare, 14-16 minutes.

remove the pan from the oven and tent the lamb with aluminum foil. let rest for 8-10 minutes. carve the racks into single chops if ya want. serve at once.

courtesy of williams-sonoma essentials of roasting

4.04.2010

we made lime pie again

find the recipe here. it's one of our favorites.