Bread-and-Breakfast Special

My Friday pizza routine took a turn last night, it became more of a Saturday morning pizza. It was another affirmation that pizza is good anytime, even with an egg on it.

Pizza with Baked Eggs, fresh out of oven

I’m calling this my Bread-and-Breakfast special because it’s ham and cheese on fabulous pizza crust with as many eggs piled on as you wish.

Of course, the saddest part of this was that it was so good, there was none left for breakfast today.  But that can be remedied, since our standby pizza dough recipe (here) makes 2 medium pizzas or 1 large. It also works well because of the prebake process I’ve built into it. With the crust partially baked ahead, it’s a matter of adding toppings and giving it a final bake.

In this case, I wanted a thicker crust rather than the thinner style I usually prefer.  One that would hold a bit of an indentation for each egg to rest in, and soak up some of that eggy goodness. Since this dough is made with instant yeast, it requires little kneading and it rises in a flash. It takes little extra time to roll or pat it into the pan, spread on a little olive oil and let it rise for an extra 15 minutes.

While that was happening, I organized my toppings and began to preheat the oven to 450°F.  For the first bake that sets the dough, I made indentations in it for the eggs, scattered on strips of Canadian bacon tossed with red pepper flakes, and let it bake for 8 to 10 minutes, until it began to color slightly.

For the final bake I spread the cheese blend across the crust, then dropped the eggs in place with a little salt and pepper and more cheese.  I sprinkled herbs across it all and drizzled on a bit more olive oil.  Into the oven it went for another 8 to 10 minutes, until the cheese was bubbly,  egg whites were set, yolks runny, and the crust golden brown.

I learned the eggs continue to cook and set up once out of the oven.  The ham is a nice touch, but can be omitted for a simple cheese pizza. Or, swap it out with mushrooms, prosciutto, peppers, or whatever.

Ham & Cheese Pizza with Baked Eggs

Ingredients
1/2 recipe Pizza Dough
1-2 Tbsp extra virgin olive oil
3 thin slices Canadian bacon, sliced into strips (optional)
½ cup shredded mozzarella or Muenster cheese
¼ cup shredded Parmesan cheese
2-4 eggs
Sea salt and ground pepper
1/2 tsp herbes de Provence, Italian seasoning, or fresh thyme
To finish: 2 green onions, sliced

Instructions

  1. Using fresh dough, roll out to fit a well-oiled medium pizza pan, brush lightly with olive oil. Let it rest 15 minutes while preparing other ingredients.
  2. Preheat oven to 450° F.  Make an indentation in dough for each egg.  Scatter ham on top, and prebake the crust for 8-10 minutes, until set, firm and beginning to color slightly.
  3. If using prebaked crust proceed from here.
  4. Combine and sprinkle all but 1/4 cup cheese over crust. Drop eggs onto crust, sprinkle with salt and pepper and remaining cheese. Season all with herbs and drizzle more oil across the top. Bake 8-10 minutes, until cheese is bubbly, egg whites are set, yolk are set but runny and crust is golden brown.  Let stand briefly, scatter with sliced green onions and slice.  Makes 1 medium pizza.

Imperfect Produce

This week I received my first box from Imperfect Produce.  If you aren’t familiar with this company, they are into sourcing food waste.

They buy up food that is not perfect enough to sell to the average consumer. Call it ugly, it’s the type of  food that could be left in the field or in a warehouse to be sold at a loss as animal feed or shipped out for further processing.  Imperfect Produce decided to capitalize on this waste and they work with farmers, producers, and other sources to offer this salvageable food to their membership at discounted rates.

I really did not know what to expect, but have been impressed with their level of professionalism from my initial contact. If you are in one of their distribution areas, they will set up a regular delivery schedule, most likely once a week or bi-monthly. You decide on the size of the order, an availability offering is provided, and you pick and choose or alter the listing depending on your preferences and needs.

For my first order, I went basic and selected items that would hold well.  Their truck delivered the box to my door step mid-afternoon in an imprinted box with handles. The produce was perfectly refrigerated: not too warm, not too cold.

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Snapshot Imperfect Produce Box

The baby bok choy and broccolini were in good shape; there were onions, potatoes, several lovely small carrots, beautiful cucumbers, and a nicely wrapped bag of serrano peppers; a small cauliflower, apples, and oranges were all in very good condition. There was nothing in the box I would not have selected at my regular market—and it was delivered to me at a very fair price. 

Broccolini was the first item I selected to cook from my new produce. I’ve learned this is not baby broccoli. It is a mild and tender cross between Chinese broccoli and broccoli, and it cooks in less time than its broccoli cousin. IMG_20190426_180919700_HDR (1)

To complement broccolini’s inherent sweetness I kept it simple with a quick steam in the microwave, then gave it a drizzle of sesame oil and toasted sesame seeds.   

Sesame Steamed Broccolini

  • 1 lb broccolini
  • 2 tsp each sesame oil
  • 1/4 tsp each sea salt and red pepper flakes
  • toasted sesame seeds

Rinse and trim the broccolini and place it slightly damp in one layer in a microwaveable dish or plate.  Cover with plastic wrap.   

Microwave 3-4 minutes, stopping at 2 minutes to turn the broccolini with tongs.  Cook until tender but still crisp, don’t overcook.

Drizzle lightly with sesame oil, season with salt and red pepper flakes and toss to coat.  Sprinkle with toasted sesame seeds and serve.  Serves 3 or 4

Sun Syrup

It’s lavender time in Oregon.  I’m smiling, because sitting next to me is a glorious bouquet of lavender which is permeating the room with its clean, dazzling scent.

With this glut of lavender, I’ve been experimenting with a new syrup for drinks and desserts and I’m wondering why I didn’t think of this idea sooner.

It is tough to beat the combination of lavender and lemon, they are such a natural together.  But it occurred to me that it could use middle notes for further enhancement.  The answer was so obvious:  it needed vanilla.  I gave it a try in my last batch and was amazed at the difference!

I also wanted to do away with the sugar and the heating of the simple syrup for a more natural approach.  I’d replace it all with agave nectar combined directly with the flavoring mixture.  Then, I’d let the power of the sun would work its magic.

Lavender buds (2)
Sun Syrup

For the flavoring blend, I gathered up lavender blossoms, lemon zest, a bit of lemon, part of the vanilla and smashed it all together.  I blended this mash with agave syrup and let them hang out in the sun for an afternoon.

I couldn’t help myself.  I kept opening the lid to check the aromatics—and it continued to blossom.  I gave it a taste, the flavor was intensifying beautifully.  I took this as a good omen and decided to let the syrup stand at room temperature overnight and into the next day, and when I thought about it, I’d give it a good shake.

You could call this a sun syrup because the heat of the sun is enough to release the natural oils and flavors into a tantalizing summer blend for spritzers and a myriad of other uses.

Lavender Soda

This syrup is delicious drizzled over just about anything, including your favorite cake. Fair warning: it is addictive with fresh strawberries.

Vanilla-Lavender Syrup with Lemon

Ingredients

  • 3 Tbsp fresh lavender blossoms and leaves
  • 1 Tbsp lemon zest
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract, divided
  • 1½ cup agave

Instructions

To make the syrup:  with a mortar and pestle, pound the lavender, lemon zest and juice, and 1/2 tsp vanilla to soften and release aromatics. Place in a 2 cup jar, add the agave and shake to combine.

Let the mixture stand in a warm sunny spot for 4 to 6 hours. Then allow it to stand at room temperature overnight, shaking once or twice to disperse mixture.

The next day strain the mash through a fine sieve lined with cheesecloth.  Place the syrup in a clean jar or bottle, add the remaining vanilla and shake well.  Let stand at room temperature 1 more day to mellow flavors, then store in fridge for 2-3 weeks.   Yield: 1-1/2 cups

Vanilla-Lavender Sparkler

Pour about 1 tablespoon Vanilla-Lavender Syrup into 8 ounce glass. Half fill with soda or sparkling water and stir well. Add cracked ice, squeeze in a lemon slice, top off with more soda water, give a stir and tuck in fresh lavender if available.

Soup & Salad in a Bowl

I have been thinking about them for a while now. It’s not that they are complicated or require a lot of effort to make, I just need to be in the right mood.  I suspect I connect them with summer because today we got our first blast of heat, and when it approached the mid 90’s I started rummaging around.

Well, of course I found them!  I had everything needed and proceeded to set up the pressure cooker.  Hot or not.

Yes, you know what I’m talking about.  It’s the crazy green Le Puy lentils that I’m always ranting over.  True characters, those little powerhouses of potassium, iron, and magnesium… with peppery flavor and a firm texture that doesn’t turn to mush.

Earlier, I was in the mood for a soup, but this heat called for something lighter and I waffled toward a salad of some sort.

Lentil soup salad close

That was the answer: an easy lentil soup dotted with vegetables and fresh herbs. This soup is so good, it can be eaten hot, warm, or cold and with the help of the pressure cooker I figured I’d be done in about 15 minutes.

Meanwhile, I checked on the radish supply, and mine were huge!  This would require Pink Himalayan salt.  Today’s salad would be an arugula blend laced with more fresh herbs from the garden.

Lentil soup_salad long

I’d keep it simple with a perky drizzle of white wine vinaigrette and crumbled blue cheese scattered about.  Soup and salad in a bowl.

By the time I was hungry, the soup had cooled to warm… and that is the way it was: filling, flavorful and toooootally satisfying.

Le Puy Lentil Soup with Herb Salad

Ingredients

  • 1 cups dried Le Puy lentils, rinsed
  • 2 tsp olive oil
  • 1 shallot, small chop
  • 1 clove garlic, minced
  • 1 tsp mixed dried herbs (Herbes de Provence or thyme, rosemary, sage)
  • 1 carrot, chop
  • 1 stalk celery, small chop
  • 2 tomatoes, seed and chop
  • 3 cups beef stock or 2 cups stock plus 1 cup water
  • Salt and pepper, fresh ground
  • Fresh herbs: 1/3 cup fresh herbs: parsley, thyme, rosemary, savory, dill, any

Mesclun Herb Salad

  • 2-4 ounces mesclun blend with arugula
  • 1/3 cup fresh herbs:  parsley, thyme, rosemary, savory, dill, any
  • White Wine Vinaigrette
  • 2 Tbsp white wine vinegar
  • 2 tsp fresh herbs, chop
  • Salt and pepper, fresh ground
  • 1/3 cup olive oil
  • 3 oz crumbled blue cheese

Instructions

  1. In multi-cooker/pressure cooker set to Medium Saute, heat olive oil. Add the shallot and cook briefly, then the garlic.  Once aromatic, add the herbs and stir to combine.  Then the carrot, celery, and tomatoes, toss to combine.
  2. Add the stock, the lentils and a sprinkle of salt and pepper. Bring to a simmer.  Cover, lock lid, set to HI Pressure for 5 minutes.  When complete, turn off and disconnect PC.  Carefully release pressure and open lid.  Adjust seasoning. Serve hot, warm, or chilled.
  3. Prepare the vinaigrette and adjust seasonings.
  4. When ready to serve soup, stir in the fresh herbs. Ladle into soup bowls, top with mixed greens, drizzle with vinaigrette, and sprinkle with fresh herbs and crumbled blue cheese.  Serves 4

Raging Ragu

Porketta roasts occasionally come up on promotion at my local market and I’ve deliberated, but have always passed.  Recently, I spotted a good looking pork butt in the meat case and decided to give the porketta concept a try with my own seasoning blend.

You guessed it.  I made easy work of it in the multi-cooker, finished it under pressure, and was done in less than an hour.  The results were great.  Even better, there was enough left for another meal—and the main purpose of this post.

The porketta creates an absolute stellar Ragu, and arguably the easiest and best meat sauce imaginable.

Ragu and Pappardelle

Just to recap the porketta process, a 3-pound seasoned roast was sliced in half.  Both pieces were seared in the multi-cooker. 1-1/2 cups of water were added to the pot to further deglaze and build pressure. A rack was inserted and the meat was placed on it.  The pot was set to HI Pressure for 30 minutes with a 10 minute natural release.  The roast was then ready to go.

I chose a simple marinara sauce as the basis of the Ragu and cut well over a pound of roasted porketta into 1” chunks.  The meat was so tender, it nearly fell apart in the process.  All the better.  Into the sauce it went, along with some of the residual pan drippings.  The Ragu burbled and mingled for 20 to 30 minutes.

Ragu and Spinach Pasta

If you can bear to wait, the Ragu is even better the next day.  Serve this delight over pasta or as an astounding pizza topping.

Porketta Ragu

Ingredients

  • 1 to 1-1/2 lbs roasted porketta, cut into chunks
  • 4 to 6 cups marinara sauce

Instructions

In a large pot, heat the marinara sauce.  Meanwhile, cut the left over porketta roast into 1″ chunks, break it up a bit with a fork and add to the sauce.  Heat until meat is moist and begins to fall apart but still chunky, about 20 minutes.  Serve over linguine, rigatoni, or pappardelle and top with fresh parsley and grated parmesan cheese. Serves 2 to 4

Porketta Seasoning:  1 Tbsp fennel seeds, 2 tsp oregano, 2 tsp salt, 1 tsp black pepper, 1/2 tsp crushed red pepper flakes, 5 crushed garlic cloves, 1 Tbsp olive oil.

Crush the fennel thru pepper flakes in a spice mill or mortar and pestle.  Add the crushed garlic and the olive and combine well.

 

Grill Time: Salad Time

It’s Memorial Weekend, so it must be barbecue time.

Here’s a versatile little salad with bright summer undertones for just such an occasion. It is affectionately referred to as my Mediterranean salad since it includes a combination of sweet tomatoes and peppers—and quite often cucumbers.

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If you are including cucumbers, add them just prior to serving for best results. I’ve kept the herb contribution fairly minimal in this recipe, but I actually prefer far more whenever possible, and mint is especially good. A lemony dressing is essential to really bringing it all alive.

In an effort to include more whole grain alternatives to meals, here plump wheat berries balance nicely with the garbanzo beans. The berries require some advance cooking time: 60 minutes on the stovetop, and 35 minutes under pressure. Lacking that, replace the wheat berries with quicker alternatives like bulgur wheat or couscous.

The salad can be made a day ahead and it holds nicely.  As with many Mediterranean dishes this one shines at room temperature, making it ideal for a day trip or as a side for relaxed outdoor grilling and dining.

Its colorful composition works well as part of an easy snacking platter with sliced meats, cheeses, condiments and such.

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Or, along-side the salad, add small romaine leaves and pita crisps for scooping up bite sized portions. Happy Memorial Day!

Mediterranean Salad

Ingredients

  • 1½ cups cooked wheat berries, couscous, or bulgur wheat
  • ¾ cup garbanzo beans, drained
  • ½ cup baby tomatoes, half
  • ⅓ cup green, red, or mixed baby peppers, seed, chop
  • ½ cup parsley or more, chop
  • ⅓ cup green onions or 1/2 shallot, small chop

Dressing

  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 clove garlic, mash & mince
  • 1 tsp fresh thyme
  • 1/4 tsp red pepper flakes
  •  1/4 tsp sea salt and freshly ground pepper

Accompaniments: Fresh romaine, Bibb lettuce, or spinach leaves; Kalamata olives, feta or paneer cheese, parsley, lemon slices

Instructions

  1. Combine dressing in a small container and set aside.
  2. In a medium bowl place the wheat berries through green onions, sprinkle with salt and pepper and toss.
  3. Drizzle about ⅓ cup dressing over the salad and toss to lightly coat. Refrigerate a couple of hours or overnight.  Adjust seasoning, add dressing as needed.
  4. Serve chilled or room temperature with a light drizzle of fresh lemon juice over the top.   Serves 4.

A question of quinoa

I hope we have gotten past quinoa’s trendy phase and can settle down and fully accept it for how great it really is—stellar nutritional virtues and all.  Judging from most market shelves, quinoa has definitely secured a presence and has moved from novelty to staple status.

We know quinoa is incredibly versatile; its slight nuttiness blends well with just about anything. I’ve gotten in the habit of cooking up a batch and incorporating it in meals during the week.  It works in a salad, maybe a grain bowl, part of a dinner, and even for breakfast.

Another personal motive is to hold back enough for my precious Quinoa Bars, an old favorite. I’m always glad to have them in the fridge. There will be times in the course of a week that I’ll be in a wild rush, and know I can reach in and grab one without missing a  beat.

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Quinoa Fruit Bars

The moisture from the pre-cooked quinoa seems to keep these bars moist but not soggy—they hold very well without drying out after a few days, and the slight nuttiness blends well with the oat flakes and dried fruits. This last time, I went for a combo of dates and dried cranberries then topped them with bits of sliced candied oranges stashed away from a Trader Joe’s offering.

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There’s still a lot of discussion about rinsing quinoa to remove a natural bitter coating from the seeds. I buy mine in bulk and have no idea whether this has been done. I usually forget to rinse, but as or yet have not noticed any pervasive off taste.

So here is the latest “new and improved” version of Quinoa Fruit Bars. They are even easier to make and enjoy!

Quinoa Fruit Bars  

Ingredients

  • 2/3 cup all-purpose flour, or half whole wheat or other flour
  • 1/2 tsp baking soda
  • 1/2 tsp each allspice and dried ginger
  • 1/4 tsp salt
  • 1 cup quick oats flakes
  • 1 large egg
  • 1/3 cup yogurt
  • 1/2 cup agave or honey
  • 1 tsp vanilla extract
  • 1 cup cooked white quinoa
  • 3/4 cup dried fruit: chopped dates, dried cranberries, raisins, apricots or candied ginger

Garnish: 1 Tbsp Demerara or other coarse sugar or candied fruit garnish

Instructions

  1. Preheat oven to 350°F. Line 8”x8″ pan with non-stick foil or spray with non-stick oil.
  2. In medium bowl whisk together flour, baking soda, spices and salt.  Mix in the oats. Add the dried fruit.
  3. In a large bowl, whisk the egg, then stir in yogurt, agave, vanilla, and cooked quinoa.
  4. With spatula, fold the dry ingredients into the wet just to incorporate.  Spread evenly into pan and sprinkle Demerara sugar over the top.
  5. Bake 30-35 minutes, until it begins to pull away from the sides of the pan and the top begins to brown.  Cool on rack and slice. Yield: 16-18 bars