Pear & Gorgonzola Pizza

I'm really into combining sweet and savory ingredients, even when it comes to pizza.  These combinations are popping up everywhere and I absolutely love a fun, gourmet pizza.  So, ditch the tomato sauce for a night and give this sweet, salty, taste bud tingling delight a chance! 

Step 1: Start with Pizza Dough.  My go to recipe is Ina's (of course).  Perfectly fluffy and pillowy dough, rolls out nice and thin and keeps in the fridge for a few days.  Can't go wrong with that.  If you're short on time, pick up some dough from your fav pizza place.

Full recipe found here: http://www.foodnetwork.com/recipes/ina-garten/white-pizzas-with-arugula-recipe2/index.html

For the dough:
1 1/4 cups warm (100 to 110 degrees) water
2 packages dry yeast
1 tablespoon honey
3 tablespoons olive oil (I add more like 4)
4 cups all-purpose flour, plus extra for kneading
Kosher salt

*This recipe makes 4 thin pizzas.  Make the whole batch and freeze the rest. 

Directions:

Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.

Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.

Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Step 2: While the dough is rising, get all of your other ingredients together: 

- Fig Preserve or Jam - I find this by the speciality cheeses at most grocery stores and always have a few on hand.  It's amazing on this pizza and great for a cheese plate or even on toast. http://www.dalmatiaimports.com/Product.aspx
- Pear - you'll need 1 for this pizza
- Brie Cheese
- Gorgonzola or Blue Cheese - I like Gorgonzola on this since it's less pungent
- Honey
- Basil
- Caramalized Onions or Shallots *
- Fleur de Sel Salt

How I caramelize Onions:

Melt 2 tablespoons of butter in a small pan.  Thinly slice 1/2 of a larger white onion or 1 medium sized onion.  Reduce the heat to low and slowly toss the onions, coating them in the butter.  Add a pinch of kosher salt and 1 teaspoon to 1 tablespoon of sugar.  Stir occasionally.  This should take around 15-20 minutes.  Towards the end, as they are turning golden brown, watch closely because it will burn in a matter of seconds.  Let cool and set aside.


I make this pizza in our convection toaster oven on the pizza plate that it comes with.  If you don't have a convection oven, make sure your regular oven is super clean and pre-heat to 500 degrees.  If you are unsure of how clean it is, it will bake just fine at 450 -  it just won't be as crispy.

Step 3: Assesmbling:

Roll out 1/4 of your dough into a 12-14" circular shape to fit onto your pan.  You want this to be pretty thin.  This flavor combination tastes best on a thin crust.  Your pizza will taste delicious no matter what shape, so if it's a rectangle or square or jagged oval, don't worry about it!

- Spread a thin layer of fig preserve all the way to the edge (I use 1-2 tablespoons)
- Thinly slice your brie cheese.  Place a few slices all over the pizza.  A little bit goes a long way here.  Most brie comes in 8 oz packages and I used about 1/6th of the package for the whole pizza
- Thinly slice your pear and arrange in concentric circles on top of the Brie
- Spread the caramelized onions all over the pears
- Sprinkle gorgonzola cheese all over the top.  Be as generous as you'd like

Step 4: Bake at 450 for 10-12 minutes or 500 for 8-9 minutes

As soon as it come out of the oven, drizzle a thin stream of honey all over (pick something that isn't overly floral in taste).  Sprinkle some chopped or hand torn basil and then finish it off with a little pinch of fluer de del salt.  The briny finishing salt helps balance out the sweetness of this pizza.


Step 5: Slice, Serve and ENJOY!!!!

This pizza pairs really well with a spinach, arugula or dark green salad tossed in a balsamic dressing or other acidic dressing.

You'll love serving this deliciously stylish food for family, friends for any occasion!


Happy Cooking and Happy Styling!

Nutter Butter Truffles

Truffles. . . chocolatey, elegant, decadent, and with this recipe EASY and FUN!

3 Ingredients!

1 package Nutter Butter Cookies

8 oz. Cream Cheese (at room temperature)

1 bag good quality Semi Sweet Chocolate Chips

Yields 30-32 truffles

Directions:

In a food processor, grind up all but 5 nutter butter cookies.  With a wooden or silicone spoon, mix in cream cheese.  

Using a 1 tablespoon scoop - line these little guys up on a baking sheet lined with parchment or wax paper.  They should be about 1" rounds.  Pop these in the fridge or freezer while you prepare the next step.

Melt chocolate chips either in a double boiler or in the microwave.  If in the microwave, make sure it is at 50% power and you are checking and stirring every 30 seconds until melted.  

Dip each ball into the chocolate using a fork so that the chocolate drips off and place back on wax or parchment paper to harden.  

Once they are all dipped, use the remaining chocolate to "decorate".  Drizzle the extra chocolate using a fork. It not only looks pretty and professional, but helps cover up any imperfections!

Let these harden in the fridge overnight, or for at least 6 hours.  Serve at room temperature. 

Chocolatey Crunch Outside - Creamy, Peanut Buttery Inside!

Happy Cooking and Happy Styling!

Tahitian Vanilla and Lemon Creme Fruit Tartlettes

Mini desserts are all the rage and these delightful tarts are sweet, tangy, fruity and cute to boot!

Strawberry, Mandarin Orange, Blueberries

Kiwi, Blueberries, Mandarin Orange

Blackberry, Strawberry, Kiwi

Play around with the filling and use your favorite fruits.  


Ingredients:
Shortbread Tart Shells (go ahead and cheat - store bought are just as delish)
** Recipe yields 36-40 tarts so purchase accordingly
8 oz. Cream Cheese (reduced fat works well)
14 oz.  Sweetened Condensed Milk
3 Lemons - zest of one lemon and juice  = 1/3 of a cup
1 tablespoon Vanilla Extract 
1/2 -1 teaspoon Tahitian Vanilla dried seeds
1/2 cup Apricot Jam

Directions:
Using a mixer or food processor, beat the cream cheese until creamy and smooth.   It helps to have your cream cheese at room temperature.  Add in the condensed milk, lemon juice, lemon zest, vanilla extract and vanilla beans.  Don't over mix - you don't want this to be too runny!

Line your tarts up and start filling assembly line style!  Spoon 1 teaspoon of filling into each tart and top with different combinations of fruit.  

In a saucepan, heat the jam and a splash of water.  Stir until jam is completely dissolved.  Using a pastry brush, gently brush the top of the tart with the apricot glaze making sure to completely cover all of the fruit.  This will not only give it that professional looking, glossy, pretty shine, but this step will also ensure that your tart doesn't dry out!  Fun tip huh?   


Pop these in the fridge for 30 minutes to1 hour to set up.  Serve at room temperature on the same day if possible.  They tend to get a bit soft with the filling after 8-10 hours.

Happy Cooking and Happy Styling!

Stylishly Simple Side Dish - Pearled Couscous

I have fallen in love. . .with Pearled Couscous.  You get more of a nutty bite since these gems since they are pearl shaped.  This side dish is easy to prepare and can be dressed up in many different ways.  


Serve it up warm or at room temperature.  If you are going to refrigerate this, I'd suggest re-heating the couscous separately and then adding your toppings.  Play around with your ingredients with the Seasons and experiment with different fruits and nuts. 

Suggested Ingredients:


Pearled Couscous - Plain or Tri-Color
Dried Cherries, Cranberries, Apricots
Feta Cheese, Gorgonzola, Goat Cheese
Toasted, Sliced Almonds, Pecans, Walnuts, Pistachios
Mandarin Orange Segments, Nectarines, Raspberries, Strawberries
Sundried Tomatoes
Fresh veggies
In season fresh herbs
Your favorite salad dressing or vinaigrette


Directions:


Cook Couscous according to package directions - I like to add a generous handful of sea salt and a splash of olive oil to the water.


Drain and spread on a baking sheet to prevent sticking.  I like to add 1/2 of the vinaigrette immediately so it can get soak in - this also prevents clumping.  


Chop and gather your "toppings".  I love a combination of salty and sweet.  Mandarin Oranges, Sundried tomatoes and Feta or try  Dried Cherries, Almonds and Basil.  Last week, I tried this combo with a tangerine vinaigrette - delish.  My usual go to is an easy champagne dressing.  


Sprinkle your toppings, toss with the remaining vinaigrette and enjoy!

Happy Cooking and Happy Styling!

Mango Mousse

Mango Mousse is sweet, tangy, tropical, light dessert perfect for all occasions.  "Whip" up this creamy, dreamy concoction in no time.  Simple ingredients, not a lot of prep time, keeps well in the fridge and always a hit - you really can't go wrong!


Credit goes to Mama Sampath for creating a deliciously stylish mousse without gelatin or eggs!  Yay Mom!

Ingredients:
1 lb mango nectar - this is sold in the can in the Indian Grocery Store
1 can Fat Free Sweetened Condensed Milk - I like Eagle Brand
8-12 oz. of whipped cream - use Light Cool Whip for a short cut
Sliced fruit to top - use mixed tropical fruit in light syrup (drained) if you are short on time
Toasted, Sliced Almonds to garnish


Directions:
Whip mango nectar and condensed milk until well blended. 
Slowly fold in and incorporate the whipped cream - you want this to be light and fluffy - do not over mix!
Spoon or ladle (depending on the size you choose) into mini cups or bowls.
Top with a dollop of whipped cream and fruits.
Top with almonds just before serving - you don't want them to get soggy!


No one will ever believe it only took you minutes and 5 ingredients.
Makes about 30 mini mousse cups or 15 larger.  Keep a few aside for yourself!

Happy Cooking and Happy Styling!

Eggplant Parmesan

Eggplant Parmesan is my husband's favorite meal -hands down.  He could eat it for lunch and dinner a few times a week.  I think he dreams in ooey gooey cheese!  The recipe below is a slightly healthier twist on a typical eggplant parm in that it is not deep fried and is finished off in the oven.  It's crunchy, saucy, cheesy and it melts his heart everytime!

Ingredients:


1 large Eggplant or a few small Japanese Eggplant
1 Egg
1/2 cup All Purpose Flour
1 cup Whole Wheat Bread Crumbs (Italian Seasoned)
Fresh Mozzerella Cheese 
Parmesan or Italian Blend Shredded Cheese
1 jar or 1 batch Your favorite Tomato Sauce
Fresh Basil for garnish
1/4 - 1/3 cup pesto
Oil for Shallow Frying
Seasonings: Salt, Pepper, Red Pepper




Directions:


Cut eggplant into 1/2" to 3/4" thick slices (I like mine closer to 1/2")
Set up 3 breading stations: 
1 with flour (season  this with salt and pepper)
1 with an egg beaten with a few drops of water
1 with seasoned whole wheat breadcrumbs


Heat pan with enough olive oil to just coat the bottom - you don't need a lot.
Pre-heat oven to 350 degrees
Warm tomato sauce


Dip eggplant in flour - shake any excess off. Dip into egg wash and then dip into breadcrumbs making sure all sides are covered.  Repeat.


Place dipped and covered eggplant into your pan and cook for 3-4 minutes on each side until the breadcrumbs are golden brown.  


Place eggplant into one layer on a baking sheet.  Cover every other slice with fresh mozzerella (be sure to squeeze any excess liquid out of the cheese.  Your eggplant will become soggy if you skip this step.  Cover the remaining slices with a thin spread of your favorite pesto.


Warm in oven for 5-7 minutes until the cheese starts to melt. 


Assembly:


Start with some tomato sauce on your plate.  Alternate eggplant with cheese and eggplant with pesto. Layer tomato sauce in between.  End with a piece of eggplant with melted cheese on top.  Garnish with some chopped fresh basil and a sprinkling of shaved Parmesan or Italian Blend Cheese.

Serve piping hot!



Happy Cooking and Happy Styling!

Cinnamon Sugar Donut Mini Muffins

These two bite treats combine my love of muffins and donuts!  The muffin itself is not overly sweet and you can play around with the topping with plain sugar, cinnamon sugar, vanilla sugar - you get the picture! 

I have made these a few times now and there are never leftovers!  You can make the batter ahead of time and pop these in the oven right before serving.  They are also good the next day.  Anything longer than that and the sugar starts to soak into the muffin - still delish - but not as pretty as a nice dusting of sugar!


Ingredients:

• 3/4 cup sugar
• 1 egg (at room temperature)
• 1 1/2 cups all purpose flour
• 2 teaspoon baking power
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 cup vegetable oil
• 3/4 cup milk (I have used both 1% and 2% and they taste great either way)
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter (to brush this on top muffins before dusting with sugar)
• 1/2 cup sugar, for sprinkling
• 1 tablespoon cinnamon, for sprinkling

Directions:

Pre-heat oven to 350 degrees and grease muffin tin with cooking spray. In a large bowl beat together sugar and egg until light and fluffy. In small bowl, mix together flour, baking powder, salt, and nutmeg. Pour into sugar/egg mixture and stir until well combined. Add in vegetable oil, milk, and vanilla extract. Mix well. Pour into mini- muffin tins, filling each about 3/4 full. Bake for 10-11 minutes until tester comes out clean.  Note: tops will not brown

Melt the butter in a small bowl in the microwave. Stir together sugar and cinnamon in another small bowl. When the muffins are done allow to cool for a few minutes, until you are able to handle them easily. Bursh the tops of the muffins with the melted butter and then sprinkle the cinnamon-sugar mixture on top.

Original recipe found here: Sugar Donut Muffins

Happy Cooking and Happy Styling!