Sunday, June 30, 2013

Basil Mint Pesto Margherita Pizza

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Last week I made a small batch canning project, Summer Fresh Basil and Mint Pesto!

As with most small batch canning projects, making fresh basil pesto is very easy and well worth the extra effort to make.  Fresh made pesto is so much better than any store bought... One of those condiments/sauces that really has no commercially available equivalent.


Keep scrolling down for this easy to follow recipe...




In case you don;t know, Pesto is made mostly with Basil, some Pine Nuts, garlic, lemon and Olive Oil.

So anything you make using the sauce has strong hints of garlic, a delightful nutty flavor and is softened with the lemon.  But of course the fresh Herbal taste is what sets basil apart from other sauces.  And in season, nothing beats it!

The pizza is a pesto version of the classic original pizza, the Pizza Margherita.

Traditionally, this pizza is made with a tomato based sauce, mozzarella and basil.  I simply spread the pesto out like the traditional tomato sauce, added the cheese and decided to top with a few thin slices of tomato...

FANTASTIC... Naturally tasting of roasted garlic, herbaceous, sweet roasted tomatoes and cheesy! and DELICIOUS!


And a more exotic of my goal of  Pizzeria style pizza at home...

Pizzeria Pizza at Home...

A goal of mine (and an earlier blog post, double click the blue letters).  In that post I go into details about the best way to achieve the goal of a making a seemingly simple flat bread, topped with a sauce and cheese.  I have a never fail yeast pizza dough recipe, a deliciously fresh rich pizza sauce (from scratch) and a bit of history.

Once you learn the tricks of the trade, Pizzeria Pizza at home is simple and addictive.  My dough recipe makes 4 dough balls, so each time I make pizza I have 4 canvasses to create.  Generally I make a pizza Margherita (pictured to the right, sauce, cheese and basil).  The Margherita is recognized by many as the first and original version of the modern pizza.

My wife prefers the classic Pepperoni.

That leaves me two canvasses to create.  SO many options... different sauces, different toppings, different shapes, different... well, different whatever I want to try.

So, as to the recipes...Well, that is not really the point of the series.  It's just a chance to show variety, to make you ponder what you can do and if you have never, try it yourself.  there are plenty of recipes, tricks and techniques to get you started over at the Pizzeria Pizza at Home 101 Post.  Scratch sauce, Scratch Dough, history and LOTS of photo instructions to get started.

But for this sauce, visit my post on Fresh Summer Mint Basil Pesto for the recipe.

But as with most recipes, the basics can be learned in minutes; mastering the art will take a lifetime (or at least 52 tries).  You can achieve success with my Pizzeria 101 Link, a cookie sheet, standard oven and items in most every kitchen.  But... eventually you will want to try the toys of the trade  So if you want to dig deeper, I recommend these books and items...


Enjoy your Pizza making... Let me know what pizzas you are making and be sure to come take a look next Sunday to see what I come up with this week!


I hope I did not make it sound complicated... it really only takes a few minutes if you are an experienced home pizza maker.  The pay off in beauty and taste is well worth the effort.  Plus, if you get in the habit of making pizza dough 4 balls at a time (as my recipe does), and you always have a jar of sauce laying around (since I make 8 jars at a time, this beauty is actually very affordable).  Your big cost is the toppings, but since mostly I use leftovers, pizza is about as affordable as it gets... As long as you are not buying a $20 pizza at the pizzeria when you CAN make em at home!

And of course... This is a MUST MAKE recipe for my new Page that eventually will be a guide to Italian Cooking (worth following). I will try to research the history, Italian name for the dish and most of all the authenticity (going to be hard not to monkey about with the recipes, but I at least promise to try).

So, Cin Cin indeed as I add Breakfast Pizza Uova e Pancetta Pizza) to my "52 Authentic Italian Recipes".

And if you like this dish and want to see more, be sure to take a minute and "Follow" me on Pinterest for all of the updates to come!!!











This is Pizza #11 in my list of 52 Pizza Party Pizzas...

Week #1 ...

A simple Salami Pizza (break free of the addiction to Pepperoni).  A classic example of the Italian belief that less is more... Allow a quality ingredient like the artisanal Dry cured sausage, the sauce and the cheese balance beautifully!
This Sausage pizza is Pizza #2 in my list of 52 Pizza Party Pizzas...

I made a fantastic HOT Sausage Pizza... Made with mini balls of sausage (there is a small trick) that also looks as dramatic as it is tasty!

Week #3

I was on the grill making a dessert or Appetizer FANTASTIC Honey - Goat Cheese - Arugula Pizza... Delicious and PERFECT if you want to WOW your friends with something unique on the GRILL!

Week #4

A Pizza from my youth, the (then) exotic sounding Canadian Bacon and Onion GRILLED pizza!  Loaded with color and the unique taste of the sweet juicy back bacon that became a legend back in Pekin, Illinois in the 70's.

Week #5

A fond memory of our time living in the islands... US Virgin Island, St Thomas had a fantastic little beach bar where you could get a Steak and Gorgonzola Pizza (and a bottle of wine) for just $25... one of the few bargains on the island and a darn fine PIZZA!

Week #6

We stayed out on the grill for a fun APPETIZER PIZZA of Goat Cheese, Honey and Walnuts!  Worked perfect to serve as guests arrive, the sweet honey, zippy goat cheese and the savory walnuts paired perfect for a fine welcome treat!

Week #7

HOW COOL IS THIS BREAKFAST PIZZA???  Ham and Eggs... Cheese and tomato sauce!  It is actually a classic Italian recipe for
Bacon and Egg Pizza (Uova e pancetta Pizza)And it is WONDERFUL!

Week #8

Was something really special for me, a chance to cook with another respected Food Blogger, Penny from Lake Lure Cottage Kitchen, AND to use her open fireplace cooking grate to cook over a live fire and make a pizza topped with Ina Garten's Guacamole Salad!  Fruit, Vegges, Black Beans... Makes a FANTASTIC Pizza!

Week #9

My beloved Rotisserie Chicken gets dressed up with Taco seasonings to help create a Taco Chicken and Pickled Red Onion Pizza!  A wonderfully colorful and spicy pizza.  Something you would expect at a California fancy pizzeria... or now at home!

Week #10

Cul de Sac Famous empty Nestors that we are, we were a bit intimidated with the idea of sitting for 7 (YES, SEVEN) of our nieces and nephews for a weekend.  I decided to make pizza one night, even more challenging I decided to offer each of the kids a chance to pick their own toppings... CHEESE PIZZA was by far the most requested.  But just because it is a simple cheese pizza is no excuse not to make it the best.  LOTS of tips to make yours better than a pizzeria!




OK, be sure to come back next Sunday... I already have plans for next weeks' Za!


Saturday, June 29, 2013

Fresh Summer Basil Mint Pesto

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There are few things in live that compare to truly FRESH Pesto.  Even fewer things that the lion's share of ingredients can come from just 99 cents worth of seeds.

Basil is about the easiest thing for a home gardener to grow.  I can even keep a pot growing in the winter in my windowsill garden.  But in the summer I have several tiny batches of Basil growing.  they fit great around the edges of a container growing tomatoes (stay tuned, I'll share that soon).


Keep scrolling down for this easy to follow recipe...

The mint I tossed in to add a little extra zing.

Mint is also in my garden.  I started last year with a single pot of chocolate mint (doesn't that name just sing???).  Well my pot lasted through several gallons of sweet tea but did not survive the winter... Except it did.

Mint is a weed.  A great weed, but really there is no killing the stuff.  Come spring time the area where I grew my pot of mint last year suddenly has a natural patch of mint growing in between the decorative paving stones.  There is less than an inch of soil between rock and stone.  But, sure enough... plenty of Mint!

A Farmer's work is never done.


OK... Here's what I did...


Fresh Summer Basil Mint Pesto


Ingredients
  • 2 Cups Fresh Basil Leaves, packed
  • 1/4 Cup Fresh Mint leaves, loosely packed
  • 1/4 Cup Pine Nuts
  • 4 cloves Garlic, Rustic chop
  • 2/3 Cup Extra Virgin olive Oil
  • Large Pinch Salt
  • Several turns of a Pepper Grinder
  • 1/2 Cup Fresh grated Parmesan Cheese
Cooking Directions
  1. Combine the basil, mint, garlic, and pine nuts in a blender and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
  2. Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
  3. Store in the refrigerator in air tight jars or bags. Use fresh within a week
  4. Serve in dozens of ways (makes a great pesto pizza) and ENJOY!

Come back tomorrow and I will tell you all about this home made Basil Margherita Pizza.. Loaded with garlic, cheese and fresh deliciousness!!!

I am including this in a new listing of small batch canning ideas.  Fresh things that you can make in small quantities that will store for awhile and still stay fresh.  Pesto can be frozen, but there is nothing like fresh.. So make enough to make two or three dishes.  Makes the effort MORE than worth it!  Just use it up in a week (or freeze).

*************************************************************************

So,  I am pleased to list this as one of my very favorite Growing list of  "52 Small Batch Canning Ideas"!!!

I love Canning! Love the idea of it, Love having my own Jellies, Pickled produce, Sauces, Chutneys... All those pint, half pint, 4 Ounce jars,,, Even big quart jars of Spaghetti Sauce Lined up in my basement storage shelves.  Small batch means I can usually finish a project in no more than an hour of hands on work and usually less.  Easy DIY Projects that last a month or more... Great ideas for first time canners!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Friday, June 28, 2013

Roasted Garlic Tomato Salsa - Grilling Time Condiment

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There is one BIG grilling secret...

Just about anyone can grill.  It si one of the oldest and simplest of cooking methods.  Just be sure to watch the internal temperature of the meat and you are an above average griller.

The difference between any guy (or gal) with a grill and "That Guy" (or Gal), that guy that is known far and wide around the Cul de Sac as the master of the grill and the perfect host for a Summer Holiday party is the side dishes and condimets.

With just a little time and effort you can replace the bottles of store bought sub-par ketchups, mustards and relishes with a few specialty sides and condiments...

Like this littel gem.  Beautiful fresh summer colors that taste as fresh and good as it looks.  And sure enough, I had just enough fresh tomatoes from my garden to make this (That is one long couple of weeks when the first tomatoes get a good size but refuse to rush from green to red). When possible, always hunt down the local fresh produce.  Nothing better.

But it is the roasted garlic that will really make this dish shine.  When slow roasted, garlic becomes sweet... Almost candy sweet.  Added with the wonderful sting of a single diced jalapeno and you have that magical sweet and heat thing going.

Oh, one more tip... whenever possible, consider adding some Cumin spice.  Makes those fresh tomatoes sing!!!

This dish is fantastic as a started chip and dip, slather some of this on a hot dog, add as a compliment to a grilled Salmon fillet, grill a few toast points and serve up a wonderful fresh Bruschetta (dare I suggest a single cube of Cantaloupe on a fork with a bit of this... Really!).


OK... Here's what I did...


Roasted Garlic 
Tomato Salsa


Ingredients
  • 1 Head Garlic
  • 1 TBS Olive Oil
  • 1 Pinch Sea Salt
  • 2-3 Medium Tomatoes, fine Diced
  • 1/2 Medium Red Onion, fine Dice
  • 1 small Jalapeno Pepper, srem, seeds and white rib completly removed, fine Dice
  • 1/2 Cup Loosely packed Fresh Cilantro, fine Dice
  • 1/4 Cup Loosley packed Fresh Oregano, fine Dice
  • 1 tsp Cumin
  • 1 Pinch each, Salt and Pepper
Cooking Directions
  1. First, slow raost the garlic to make it sweet. Pre-heat the oven to 325 degree.. Take a full head of garlic, slice the top exposing each head.
  2. Drizzle the olive oil generously over the garlic head/
  3. Salt the head... Wrap loosly, but seal the edges in an aluminum foil "tent".
  4. Bake for 1 Hour 15 Minutes.
  5. Allow to cool, remove cloves and squeeze the roasted garlic from the cloves and chop fine
  6. Once the garlic is roasted and chopped, simply combine all remaining ingredients.
  7. Allow to rest in the refrigerator for 1 hour before serving so the tastes can mix and mingle.
  8. Serve Chilled and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Thursday, June 27, 2013

Heat and Sweet Corn Salsa - Grilling Time Side Dish

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Summertime and the livin is easy.... Again!

I seem to be saying that a lot these days.  A summer side dish should be easy and this one certainly is.  Just open a few cans, mix in whatever you can with fresh ingredients and herbs add a few seasonings and you are done.  It is served chilled, so no cooking involved.  But, my oh my, the summer freshness, colors and deliciousness shines through.

I had originally made this dish as a topping for some grilled salmon filets.  But when I set this out on the buffet table people just started spooning this on their plate as a side.  So, side it is.  And plenty of compliments!

Just a quick note about spices... I decided I wanted to make this a little on the spicy hot side.  I used a single can of Ro-Tel diced tomatoes.  They make a mild, HOT and the one that I used, the Mexican blend with a bit of jalapeno, garlic, cilantro and lime.  Feel free to adapt this recipe to yor taste and needs...

Me,I love the mox of heat and sweet from the honey!


OK, Here's what I did...


Heat and Sweet Corn Salsa

Ingredients
  • 1 (12 Oz) Can Ro-Tel Mexican Diced Tomatoes and Chiles
  • 2 (12 OZ) Can Sweet Corn (Can certainly substitute fresh corn in season)
  • 2 Medium Roma Tomatoes, diced
  • 1/4 Cup (about 4) Green onions, diced, green parts and white
  • Juice of 1 medium Lime
  • Zest of 1 medium Lime
  • 1/4 Cup Honey (Use less if you substitute a milder chile pepper)
  • Fresh basil Ribbons For garnish
  • Pinch of Salt
Cooking Directions
  1. Mix all ingredients
  2. Allow to sit in the refrigerator for 2 hours for the spices to mingle
  3. Serve Chilled and ENJOY!


*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Wednesday, June 26, 2013

Lemony Cucumber and Red Onion Salad - Grilling Time Side Dish

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Summertime and the living is easy!!!

I am close.  Soon I will be able to make this dish with only ingredients I can pick in my garden (well, except the sauce; but cucumbers, onion, and herbs are all coming along ncely!).

I made this dish as a side dish for a BBBQ recently.  I had also made some grilled salmon and this worked FANTASTIC as bed to serve the fish on.  Beautiful and FILLED with flavors.

There is a small trick to making this.  As the directions say, be sure to leech out the moisture in the cucumbers.  It is easy to do, just salt the slaices and let them sit in a collander for awhile.  You will be amazed at how much liquid comes out.  If you do not, the cucumbers turn mushy and the bottom of the bowl will be watery (as will your sauce).  Do the simple trick and this salad will keep fresh and crisp in the fridge for a couple of days...

As good as it was at the BBQ, it made for a fantastic crisp summer light lunch!


OK... Here's what I did...


Lemony Cucumber and Red Onion Salad


Ingredients
  • 2 Large Cucumbers, sliced thin
  • 1/2 Medium Red Onon, sliced thin, rings separated
  • 2 tsp Salt
  • 1 Cup Sour Cream
  • Juice of 1 Lemon
  • Zest of 1 Lemon, Divided
  • 2 TBS Chopped fresh Dill
  • 2 large leaves Fresh Mint, Minced
  • 1 tsp Champagne Vinegar
  • Several turns of a Pepper Grinder
  • Salt to Taste
Cooking Directions
  1. In colander set over large bowl, toss cucumbers and salt; let stand 30 minutes at room temperature to drain.
  2. Discard liquid in bowl.
  3. Pat cucumbers dry with paper towels.
  4. In same clean bowl, combine 1/2 of the Lemon Zest, reserving 1/2 for garnish, sour cream, Lemon Juice, dill, mint, vinegar, and pepper. Add cucumbers, stirring to coat.
  5. Cover and refrigerate at least 1 hour to blend flavors or up to 4 hours.
  6. Garnish with remaining Lemon Zest, serve on a bed of fresh sliced tomatoes
  7. Serve Chilled and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

FMP