Sunday, April 24, 2016
Original recipe by Fine Cooking
I recently dined at the Volterra Italian restaurant in Ballard, Washington with my best friend David on a recent trip to Seattle. On the table was a small dish of fresh fennel salt. As we sat down, we could smell the fennel salt seasoning. The smell was inviting and I was immediately interested in how to use the seasoning.
The fennel salt is a all purpose seasoning. You can sprinkle the fennel salt on bread with olive oil, or use it to season meat, seafood, potato's and eggs. It is easy to make and it is very delicious!
3 tablespoons kosher or sea salt
1 tablespoon fennel seeds, toasted and ground
1 tablespoon freshly ground black pepper
Combine the salt, fennel, and pepper in a small bowl.
Wednesday, April 13, 2016
Original recipe by Eating Well
This is a healthy, great tasting pizza. I altered the recipe by adding the sun-dried tomatoes and sliced artichoke hearts. I bought the garlic & herb pizza dough at Trader Joe's.
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, minced
1 bunch asparagus (about 1 pound)
1/2 cup sun-ripened dried tomatoes in olive oil
1 (14 ounce) can artichoke hearts, sliced
1/2 cup snipped fresh chives, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound pizza dough (whole-wheat, plain or garlic & herbs)
1 cup shredded mozzarella cheese
Position rack in lower third of oven, place a pizza stone or large pizza pan on the rack and preheat oven to 450 degrees for at least 15 minutes.
Meanwhile, combine 2 tablespoons oil and garlic in a small bowl; set aside. Trim asparagus spears to about 6 inches long; slice any thicker stalks in half lengthwise. Toss in a bowl with remaining 1 tablespoon oil, 1/4 cup chives, salt and pepper.
Roll out dough on a lightly floured surface to about a 14-inch circle.
Carefully remove the pizza stone or pan from the oven and set on a heatproof surface, such as your stovetop. Place the dough on the stone or pan and brush with the reserved garlic-oil mixture. Arrange the asparagus in a circular pattern on the dough with the tips facing out. Top with cheese and the remaining chives.
Carefully return the stone or pan to the oven and bake the pizza on the lower rack until crispy and golden and the cheese is melted, about 15 minutes.
Wednesday, April 6, 2016
Easy Italian Salad
1 bag (10 oz) ready to eat Italian-blend salad greens
1 can (14 oz) artichoke hearts, drained and chopped
1 can (14.5 oz) ripe olives, drained, whole or halved
1 cup cherry tomatoes, whole or halved
1/2 to 3/4 cup zesty Italian dressing
Deli-sliced Pepperoncinis (optional)
In a large bowl, mix all ingredients together and toss. Serve the Pepperoncinis on the side.