Garlic Mushroom Pizza
Soooooo good!
INGREDIENTS
1 Pizza Dough
¼ Cup Pizza Sauce
3 Finely Chopped Garlic Cloves
1 ½ Cups Shitake Mushrooms
1 Cup White Mushrooms
4 Tablespoons Herb Olive Oil
2 Cups Shredded Provolone Cheese
Remove the chilled dough from the refrigerator 2 hours before you plan to make the pizzas. Preheat your oven to 400° F. Spread the pizza dough out to cover a large pizza pan. Brush with 3 tablespoons of the herb olive oil and then sprinkle with the chopped garlic. Put in the oven and bake for 8 minutes. While in the oven, thinly slice the shitake and white mushroom in a large skillet, heat with the remaining tablespoon of herb olive oil. Cook over a high heat and sauté the mushrooms for 8 minutes until golden. Remove the cooked pizza dough from the oven. Spread the pizza sauce over the cooked dough. Sprinkle the baked dough with the 1 cup of the shredded provolone cheese, then the mushroom and the other cup of the provolone cheese. Place back in the oven and bake for 15 minutes until the cheese is golden and bubbly. Remove from the oven and cut into slices. Repeat until you have used all of the ingredients. Makes 4 pizzas. Serves 8
Soooooo good!
INGREDIENTS
1 Pizza Dough
¼ Cup Pizza Sauce
3 Finely Chopped Garlic Cloves
1 ½ Cups Shitake Mushrooms
1 Cup White Mushrooms
4 Tablespoons Herb Olive Oil
2 Cups Shredded Provolone Cheese
Remove the chilled dough from the refrigerator 2 hours before you plan to make the pizzas. Preheat your oven to 400° F. Spread the pizza dough out to cover a large pizza pan. Brush with 3 tablespoons of the herb olive oil and then sprinkle with the chopped garlic. Put in the oven and bake for 8 minutes. While in the oven, thinly slice the shitake and white mushroom in a large skillet, heat with the remaining tablespoon of herb olive oil. Cook over a high heat and sauté the mushrooms for 8 minutes until golden. Remove the cooked pizza dough from the oven. Spread the pizza sauce over the cooked dough. Sprinkle the baked dough with the 1 cup of the shredded provolone cheese, then the mushroom and the other cup of the provolone cheese. Place back in the oven and bake for 15 minutes until the cheese is golden and bubbly. Remove from the oven and cut into slices. Repeat until you have used all of the ingredients. Makes 4 pizzas. Serves 8
Roasted Pepper Pizza
This pizza is so easy to make and very healthy. Homemade pizzas are lighter and puffier. They are more like the ones you find at artisan pizza restaurants. Make this Roasted Pepper Pizza for lunch, dinner or a snack. If you want to add meat go ahead, but I think it tastes great the way it is.
INGREDIENTS
Pizza Dough
2 Large Sliced Onions
2 Tablespoons Sugar
1 Tablespoon Balsamic Vinegar
16 Ounces Fire-Roasted Peppers (Drained and Sliced Into Strips)
1 ½ Cups Drained Salsa Fresca
1 Cup Sliced Black Olives
¾ Cup Grated Mozzarella Cheese
Remove the dough from the refrigerator 2 hours before you plan to make your pizzas. Preheat your oven to 500° F and arrange an oven rack one-third of the way up from the bottom of the oven. Place a pizza stone or invert a heavy baking sheet on the rack. In a large skillet heat 2 tablespoons of the olive oil over a medium heat. Add the onions, cook and stir for 10 minutes until the onions are limp and translucent. Stir in the sugar and balsamic vinegar and cook until the juices bubble. Transfer the onions to a strainer set over a bowl. Drain for 3 minutes. Return the juices to the skillet and cook over a medium heat for 5 minutes until the consistency is like honey. Remove from the heat and return the onions to the skillet and stir to coat. Set aside. To assemble, stretch each dough portion into a circle. Transfer one circle onto a pizza peel (a pizza size spatula) or rimless cookie sheet dusted with flour. Top in the following order using one-fourth of each topping per pizza: onion mixture, peppers, salsa, olives and mozzarella cheese. Using the peel or cookie sheet, slide the topped pizza onto the hot baking stone or baking sheet and bake for 5 to 7 minutes until the toppings are bubbling, the cheese is turning golden and the edges of the pizza are golden brown. Rotate the pizzas halfway through for even baking. Remove from the oven and let stand for 5 minutes before slicing. While one pizza is baking, repeat with the remaining dough and toppings. Makes 4 pizzas. Serves 8
Egg Salad Sandwiches
INGREDIENTS
6 Large Eggs
¼ Cup Mayonnaise
2 Tablespoons Ground Coarse Mustard
½ Cup Chopped Kalamata Olives (Optional)
¼ Cup Crumbled Pancetta
1 Tablespoon Chopped Fresh Dill
1 Tablespoon Chopped Fresh Rosemary
½ Teaspoon Coarse Salt
½ Teaspoon Fresh Ground Pepper
8 to 10 Slices Sourdough Bread – Crusts Removed
In a medium size saucepan, bring 8 cups of water to a boil over a high heat. Carefully add the eggs, one at a time. Cook the eggs for 10 minutes. Drain and cover with ice. Allow the eggs to cool for 20 minutes. Peel the eggs and finely chop and place in a medium size bowl. Add the mayonnaise, mustard, olives, pancetta, dill, rosemary, salt and pepper. Stir to combine. Evenly spread the egg mixture over half of the bread slices. Cut into quarters. Serve immediately. Makes 1 ½ cups or 4 to 6 sandwiches.
Creamy Tomato Soup
After making this Creamy Tomato Soup you will never want to go back to canned tomato soup again. The combination of baking soda and sugar eliminates the tomato’s acidity which allows the tomato rich flavor to come through. Add a toasted cheese sandwich to this soup and you have a comfort food combination party going on!
INGREDIENTS
5 Tablespoons Butter
1 Tablespoon Olive Oil
1 Cup Chopped Onions
28 Ounces Tomato Puree
½ Teaspoon Basil
½ Teaspoon Thyme
¼ Teaspoon Freshly Ground Pepper
3 Tablespoons Unbleached Flour
3 Cups Chicken Broth
¼ Teaspoon Baking Soda
1 Tablespoon Sugar
12 Ounces Evaporated Milk
½ Teaspoon Kosher Salt
In a large saucepan heat the butter and olive oil over a medium heat. Add the onion and sauté for 10 minutes until softened and golden. Add the tomato puree, basil, thyme and pepper. Bring the mixture to a simmer and cook for 10 minutes. In a separate small bowl combine the flour and chicken broth. Whisk until smooth. Add this mixture to the soup and make sure to stir constantly. Cover and simmer over a low heat for 25 minutes. Stir occasionally. Stir in the baking soda. The soup will foam briefly so don’t freak out. Make sure it is in a big enough pot so that the soup doesn’t foam over. Add the sugar, milk and salt. Continue to cook over a low heat for another 10 minutes and stir constantly. Remove from the heat and serve in soup bowls. Serve hot. Serves 4
Victoria’s Tuscan Soup
Winter time is such a great time for hearty soups. When I go to the specialty markets on Arthur Avenue I love to pick up dried beans to store away in the pantry for just that perfect weekend day that calls for a nice hearty soup. This is my Tuscan soup that is delicious. Make sure not to over-salt it as the ham will take care of adding the salt to the soup.
INGREDIENTS
15 Ounces Dried Large Italian Beans Soaked Overnight
1 Chopped Onion
1 Chopped Carrot
5 Tablespoons Olive Oil
8 Cloves Chopped Garlic
32 Ounces Chopped Ham
15 Ounces Chicken Broth
10 Ounces Crushed Cherry Tomatoes
20 Ounces Water
1 Teaspoon Freshly Ground Pepper
In a large saucepan, sauté the onions, garlic and carrot in the olive oil until tender. Add the chicken broth, water, soaked beans, pepper, cherry tomatoes and ham. Bring to a boil and boil for 10 minutes. Reduce the heat and simmer for 4 hours until the beans are tender. You may have to add more water depending how much your soup has cooked down. You may need to adjust your cooking time. The beans will be your guide. If you don’t have all day to cook this soup then go for the canned beans. I think the dried beans taste best however. Serves 4
Lobster Bisque
A nice special treat. This soup is great to make for Valentine’s Day.
INGREDIENTS
2 Cups Cooked Lobster Meat
1/3 Cup Dry Sherry
¼ Cup Butter
3 Tablespoons flour
3 Cups Milk
1 Teaspoon Steak Sauce
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
1 Tablespoon Chives
Combine the lobster meat and sherry in a small bowl. Set aside. In a medium saucepan over a low heat melt the butter. Blend in the flour and cook. Stir constantly until smooth and bubbly. Gradually add the milk and stir constantly. Continue to cook and stir until the mixture is thickened. Stir in the steak sauce, salt and pepper. Add the lobster and sherry. Cover and simmer for 10 minutes. Stir occasionally. Garnish with chives. Makes 4 Cups.
Slime Soup
I love soups and winter is the perfect time to create unique soups. I created this soup and absolutely love it. It is easy to make and extremely tasty!
INGREDIENTS
3 Tablespoons Olive Oil
½ Chopped Large Onion
1 Chopped Shallot
4 Cloves Chopped Garlic
6 Large Basil Leaves
1 Cup Smoke Ham
10 Ounces Cooked Peas
8 Ounces Chicken Stock
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
1 Teaspoon Smoked Paprika
Heat the olive oil in a heavy large pot over a medium high heat. Add the onion, garlic, shallots and sauté for 8 minutes until the vegetables begin to soften. Add the ham, basil leaves, salt, pepper, paprika and cooked peas. I like to use frozen peas. Stir for 1 minute. Add the chicken stock and bring to a boil. Reduce the heat to medium low and cook for 10 minutes. Turn the heat off and let sit for 5 minutes. Transfer the soup to a food processor or blender and puree. Return the soup to the pot and heat on low for 8 minutes. You can make this soup 1 day ahead. Serve warm. Serves 4
Green Chile Quesadillas
Quick and delicious! My Green Chile Quesadillas can be made for lunch, dinner or party food. Serve with homemade guacamole if you like.
INGREDIENTS
2 Cups (8 Ounces) Shredded Monterey Jack Cheese
4 Ounce Can Diced Green Chiles
2 Small Chopped Green Onions
1 Small Diced Tomato
Six 6 inch Fajita Size Flour Tortillas
1 Bunch Chopped Fresh Cilantro (Optional)
Salsa (Optional)
Combine the cheese, chilies, tomatoes and green onions in a medium size bowl. Spread ¾ cup of the cheese mixture on one tortilla. Place the second tortilla evenly over the mixture. Place the quesadilla in a medium size skillet that has been sprayed with nonstick cooking spray. Cook over medium heat for 1 to 2 minutes on each side or until golden brown and the cheese is melted. Slice into quarters and garnish with cilantro and salsa if you like. Serves 6
Chopped Cobb Salad
There are various stories of how the Cobb Salad was invented. The most popular story is that it came about in the 1930s at the Hollywood Brown Derby restaurant, where it became a signature dish. It is named for the restaurant’s owner, Robert Howard Cobb. Legend has it that Mr. Cobb had not eaten until near midnight, and so he mixed together leftovers found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing.
The best way to serve this hearty salad is on a large luncheon plate, so that all of the ingredients can be seen. Serve any extra vinaigrette on the side.
INGREDIENTS
For the Vinaigrette:
2 Tablespoons Red-Wine Vinegar
1 Tablespoon Fresh Lemon Juice
1 Teaspoon Sugar
Pinch of Dry Mustard
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Pepper
½ Teaspoon Finely Minced Garlic
¼ Cup Extra Virgin Olive Oil
For the Salad:
1 Head Diced Romaine Lettuce
3 Ripe Diced Plum Tomatoes
6 Diced Radishes
3 Diced Scallions
¼ Pound Diced Baked Ham
1 Cooked Diced Skinless/Boneless Chicken Breast
2 Diced Hard Boiled Eggs
4 Tablespoons Snipped Chives
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Pepper
12 Slices Cooked & Crumbled Bacon
1 Ripe Avocado Peeled, Pitted and Diced
4 Ounces Crumbled Roquefort Cheese
In a bowl, whisk together all of the vinaigrette ingredients except the olive oil. Whisking constantly, drizzle in the oil; continue whisking until the dressing is slightly thickened. Set aside.
For the salad, arrange the lettuce, tomatoes, radishes, scallions, ham, chicken, eggs, 2 tablespoons of the chives, salt and pepper in a large bowl. Just before serving, toss the salad with the reserved vinaigrette. Arrange the salad in a decorative serving bowl. Garnish with the avocado, bacon and Roquefort cheese. Sprinkle evenly with the remaining 2 tablespoons of chives. Serves 4
Rodeo Ribs
Cooking the ribs uncovered helps to thicken the barbeque sauce, which is best if made two days ahead. Cut the ribs into small pieces to they are easy to pick up.
INGREDIENTS
4 Pounds Beef Short Ribs (Cut Into 2 Inch Lengths)
1 ½ Teaspoon Kosher Salt
1 ½ Teaspoon Freshly Ground Pepper
2 Tablespoons Olive Oil
1 Large Onion (Halved Lengthwise & Slivered)
1 Cup Beef Broth
2 Cups Rodeo Barbecue Sauce
Preheat your oven to 350° F. Sprinkle the ribs with the salt and pepper. Heat the olive oil in a Dutch oven or other heavy covered pot over a medium high heat. Brown the ribs well for 8 minutes. Remove the ribs to a plate and set aside. Add the onion to the pot and wilt the onions over a low heat, scraping up the brown bits. Return the ribs to the pot, placing them atop the onion. Place the pot in the oven and cook, covered for 30 minutes. Add the beef broth and cook covered for 45 minutes longer. Remove from the oven and add 4 ½ cups of the Rodeo Barbecue Sauce. Stir the sauce into the broth and spoon it over the ribs. Return the pot to the oven, uncovered, for 40 minutes, basting once or twice. Skim and throw away the fat. Serve with extra sauce if you like. Serves 6
