Individual Florentine Frying-Pan Pizza

A big thank you to all of you who took the time to leave such sweet and caring comments on the loss of my friend.  It means so much to be part of such a caring and supportive group of people. Your caring support is what got me back in the kitchen today.

My friend Brenda, of Brenda's Canadian Kitchen, and I started a new venture where we pick one recipe from Rachel Ray's newest book, Look + Cook, per month.  Last month was our first month and I chose Rachel's Pimento Mac 'n' Cheese, which was delicious.  This month was Brenda's pick and she chose this super fun and delicious Individual Florentine Frying-Pan Pizza.  (You can see Brenda's post on this recipe by clicking HERE.)

The very idea of baking pizza in a frying pan is a unique and fun idea.  I didn't have the 6" frying pan that Rachel called for in the recipe so I used my 10" cast iron skillet.  The biggest perk in using the frying pan was that you essentially end up with a deep-dish style pizza.  I love that! Rachel's recipe calls for a Florentine-style pizza filling and it was delicious, but you could easily fill the pizza dough with any topping/filling of your choice.

Individual Florentine Frying-Pan Pizza

Adapted from Rachel Ray's Look + Cook

Serves 3-4 easily

3 Tablespoons Extra-Virgin Olive Oil

1/2 pound cremini mushrooms, sliced

salt and pepper

2 Tablespoons butter

2 garlic cloves, grated or minced

2 tablespoons all purpose flour

1/2 cup milk

Freshly grated nutmeg

1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry in a clean kitchen towel

1 pound store-bought pizza dough, quartered

1 cup shredded Italian Fontina or Provolone cheese

1/4 cup grated Parmigiano-Reggiano cheese, a handful

Preheat the oven to 425F.  Heat a medium nonstick skillet over medium-high heat with 2 tablespoons of the EVOO.  Add the mushrooms and saute until golden brown.  Season them with salt and pepper, then remove to a plate.  Lower the heat to medium-low, then add the butter to the pan and melt.  Add the garlic and stir for 1 minute, then sprinkle the flour into the pan and whisk for a minute.  Whisk in the milk and season with salt, pepper, and nutmeg.

Add drained defrosted spinach into the mushrooms and sauce.  Remove from the heat.

Roll out 1/4 pound of pizza dough to form a round large enough to cover the bottom and sides of a 6-inch skillet.  Wrap and freeze the unused pizza dough in 1/4-pound individual portions.  Heads up: If your skillet handle isn't oven-safe, wrap the handle a couple of times with aluminum foil.  Drizzle the remaining tablespoon of EVOO into the skillet and coat the sides with a pastry brush.  Lay the dough into the skillet, pressing gently as you work the dough up the sides so it reaches the edge of the skillet.  Fill the dough with the mushroom and spinach mixture and top with Fontina or Provolone and the Parmigiano cheeses.  Pop in the oven and bake for 35-45 minutes, until the edges and bottom of the crust are golden brown.

Notes/Results:  I am a fool for creamed spinach so I really loved the filling in this pizza which consisted of creamed spinach, sliced mushrooms, and lots of cheese - yum!  Also, I really wondered whether or not the pizza dough would crisp up due to all the filling, but it was perfectly crisp and delicious.  Once the pizza cooled I slipped it out of the frying pan and onto a cutting board and noticed that it looked just like a deep-dish pizza- very nice.  I can honestly say that I love this method of baking a pizza in my cast iron skillet and will try it again for sure.  

I do have a few notes to share.  As mentioned above, I didn't have the 6" frying pan called for so I used a 10" cast iron skillet with great results.  Also, the recipe calls for frozen pizza dough.  I couldn't find any frozen pizza dough anywhere and didn't feel like making any from scratch so I used Pillsbury's refrigerated pizza crust.  The refrigerated pizza crust works in a pinch, but I do think this recipe warrants either making your own pizza dough or buying a good quality pizza dough.  Also, Rachel calls this an individual pizza and says that it serves one, but the pizza is very sizable and will easily serve 3 or 4. 

 

April's Look + Cook recipe is Sirloin Burgers with Garlic-Black Pepper-Parmesan Sauce & Roasted Tomatoes with Basil & Balsamic Drizzle.

I'm also linking this post to Deborah's Saturdays with Rachel Ray over at Taste and Tell. 

Thanks again for all of your sweet and caring comments!  I'm hoping to get back in the game and catch up on all my comments in the next few days.

I'll Be Back Soon

Last week I lost a very dear childhood friend and it has been weighing very heavily on me.  I should be back in a couple days.

Arrivederci Giada: A Recap of Some of My Favorites Along The Way

I've had so much fun cooking Giada's recipes with the I Heart Cooking Clubs group over the past six months.  I've found so many great new recipes that have become popular staples in my house. In fact, with so many great recipes, I decided a recipe recap was in order so that I could highlight some of my absolute favorites. 

As we say goodbye to Giada this week, I don't have a new recipe to share.  Instead I have seven of my absolute favorites from the past six months.  I realize that seven is a rather strange number of recipes to choose, but in the end I only went with the ones that completely bowled us over.  Of the seven recipes, four of them are pasta dishes.  Proof positive that pasta is always a favorite no matter what size or shape.

(Click on the highlighted recipe titles below to be directed to my original post for each recipe) 

Orecchiette with Mini Chicken Meatballs
Although the chicken meatballs can be a little tricky to work with (sticky, etc.) this recipe is well worth it.  With a little tweaking, and quite a bit of extra garlic, this dish was one of my personal favorites during our six months with Giada.  I confess to being a total kid when it comes to cute little mini meatballs and fluffy little puffs of mozzarella cheese.  I've made this recipe at least 6-7 times.  It's a real staple at my house. 

 Orecchiette with Sausage, Beans and Mascarpone
This recipe is also another personal favorite of mine.  Not only does this recipe combine some of my favorite things (pasta, beans, cheese) it's also economical, quick, and delicious.  I love the creamy texture and the heartiness of the dish.  This is another recipe that I've made over and over again, so much so that I have the recipe memorized.

Turkey and Cranberry Ravioli
This recipe for Turkey and Cranberry Ravioli is so good it will knock your socks off! The filling is absolutely flavorful and spot on, but I will admit that it is the gravy that makes this dish so good.  This recipe is fantastic and will be made again in my kitchen this fall for Thanksgiving.

Giada's Pot Roast with Porcini Mushrooms
This recipe for Pot Roast is hands down the very best pot roast I've ever ate in my life!  This recipe also happens to be my family's favorite during the six months spent with Giada.  The roast is tender and succulent and the flavor from the porcini mushrooms is unparalleled.  I would probably go so far as to say this is my very favorite Giada recipe ever.  This is a must make recipe!

Honey-Mustard Pork Roast with Bacon
This Honey-Mustard Pork Roast with Bacon was another family favorite.  The roast turned out perfectly tender and moist and the flavor from the bacon was phenomenal. This is an easy, yet very impressive recipe, that is great for entertaining and special family dinners.  I guarantee everyone will love it (unless they're a vegetarian).  

Stuffed Baby Peppers
These little stuffed baby peppers are genius and make the most wonderful appetizers.  Not only are they completely delicious and addictive, but they are fantastic served warm and room temperature, which makes them perfect for parties and gatherings.  And, as a bonus, they are pretty healthy too. I've made them a handful of times since my original post and I'm not tired of them yet!

Pastina with Peas and Carrots
Last, but not least, is yet another pasta dish to conclude my top seven Giada recipes. This recipe is perfect for spring and well-suited for kids and family dinners.  The recipe includes mascarpone cheese and is so very creamy.  It's kinda like a ramped up version of macaroni and cheese with veggies and I LOVE IT!  You can bet I'll be making this one over and over again.

There were a lot of other tasty dishes along the way, but these seven were my absolute favorites. Arrivederci Giada!

Cooking with Jamie Oliver as of next week!

Moosewood Mondays: White Rabbit Salad

 

Spring is officially here and that means that bathing suit season is right around the corner.  Every year I tell myself that I'm not going to gain weight over the winter.  Sometimes I even try to convince myself that I'm going to lose weight over the winter.  Who am I kidding though?  It's almost impossible to resist all that good comfort food that winter brings.

So as of right now, I'm on a mission to lighten things up.  Immediately!  Those shorts and tank tops from last year....they don't fit, which is a real problem since it's already in the 70's here.  Over the weekend I revamped the fridge and pantry, stocking up on lots of fruit, veggies, and lean proteins.  Now I'm on the hunt for fun, colorful, and healthy recipes and this White Rabbit Salad is the perfect start!

White Rabbit Salad

Adapted from Moosewood Cookbook by Mollie Katzen

Serves 4-5 as a main course OR 6-8 as a side dish

3 cups cottage cheese (may be lowfat)

1-2 Tablespoons honey (optional), to taste

2-3 Tablespoons lemon juice, to taste

1/4  cup (packed) raisins or currants

1/2 cup chopped, toasted, nuts

1 Tablespoon poppyseeds

2 medium-sized tart apples, diced

Plus Many Options:

Fresh Peach slices

Fresh Pear slices

Seedless red or green grapes

Orange sections

Chunks of ripe honeydew or cantaloupe

Combine everything and chill.

Notes/Results:  It's been ages since I've had cottage cheese and I really enjoyed this salad, both deconstructed and in it's parfait form.  It's got a very nice contrast of flavors and textures and makes for a wonderful and healthy snack or breakfast.  I used 2% cottage cheese and added the lemon juice, honey, raisins, chopped and toasted walnuts, cubes of golden delicious apple, cubes of fresh ripe pear, halved red grapes, cantaloupe, and garnished with poppyseed, honey, and a little sprinkling of chopped walnuts.  The first time I served the salad somewhat deconstructed on top of a cantaloupe wedge.  The second time I mixed it all together, following the recipe, and served it in parfait glasses.  Loved it!

HAPPY SPRING!!!!

This post is linked to Moosewood Mondays and Souper Sundays.

Broiled Zucchini and Potatoes with Parmesan Crust

 My friend Michelle, of Ms. enPlace, has been making all sorts of tasty things lately.  When she choose Giada's Broiled Zucchini and Potatoes with Parmesan Crust for this week's I Heart Cooking Clubs theme I knew I had to make it as well.  I couldn't resist the allure of those irresistible red potatoes and zucchini tossed with butter and garlic and topped with a crispy Parmesan crust.  It's like a side dish made in heaven! 

 Broiled Zucchini and Potatoes with Parmesan Crust

Adapted from Giada De Laurentiis, recipe online @ Food Network

Serves 4

4 small new potatoes (red or white, about 1 1/2 inches in diameter)

2 tablespoons butter

1 clove garlic, minced (I used 3 cloves)

1 teaspoon chopped fresh thyme leaves

1 teaspoon chopped fresh rosemary leaves

2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)

Pinch of salt and freshly ground black pepper

1/4 cup grated Parmesan

Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.

Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browned zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.

Notes/Results:  The whole family loved it! We all agreed we could eat it at least once a week as a side.  I added extra garlic for more flavor and also subbed dried Italian seasoning for the fresh thyme and rosemary.  Another keeper recipe.

Cooking with Giada De Laurentiis for 1 more week!

Irish Nachos

 Happy St. Patrick's Day!  Back when I worked full-time, my co-workers and I used to go to a place called Lynagh's Irish Pub for lunch.  One of our favorite things to get were the Irish Nachos.  The Irish Nachos at Lynagh's were a lot like cheese fries, but way more special.  Potatoes were cut into somewhat thick slices, resembling English chips.  Once the chips were fried, they were topped with tons of cheese, bacon, jalapenos, tomatoes, onions, lettuce, and sour cream.   Eating those Irish Nachos at lunchtime was not only good fun, but a total escape from reality.

This morning, while doing the Irish Jig in water aerobics, I remembered those Irish Nachos and knew I had to make them.  Is it wrong to think about super fattening food while working out?  No?  Ok, good! 

 Irish Nachos

Adapted from Lynagh's Irish Pub

Serves 1-4, depending on how hungry 

1 large russet potato, sliced 1/4"-1/2" thick

3 strips of bacon, fried and cut into strips

handful of cheddar cheese, or other favorite cheese

handful of sliced green onions

handful of sliced jalapenos, more or less to taste

Fry sliced potatoes at 375F for 2-3 minutes and remove from oil.  Allow your oil to come back up to 375F and fry for a second time, 3-4 minutes, or until desired crispiness.  Top your hot fried potatoes with the handful of cheese and allow to melt.  (You may stick the potatoes and cheese under the broiler to melt.)  When the cheese is melted, top with toppings of your choice, including: bacon, sliced green onions, jalapenos, tomatoes, sour cream, etc.  

Eat it like a shark!

Oh yes!  My Irish eyes are smiling!

Notes/Results:  Delicious!  I know you all know how to make cheese fries, but I wanted to share this idea because it's a different way to celebrate St. Patty's Day.  You can customize this to your liking.  I think this concept would be terrific topped with some shredded corned beef , maybe some swiss cheese, and quite possibly a little drizzle of thousand island?  You really can't go wrong!

Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney

 A couple of years back my local Williams-Sonoma featured cooking classes with various topics like risotto, pasta, pizza, weeknight meals, etc.  They would hire well-known local chefs to host 2-3 hour cooking classes for a class of 12.  Each cooking class was a whopping $40, but this was before I discovered blogging and I was desperate for anything that had to do with cooking, so I paid the price. I can still remember how excited I would get before those cooking classes.  It was as if each new class was an exciting new adventure for my senses.

There is one cooking class that I remember extremely well.  It was the cooking class all about CHEESE. It was a full house that night as they allowed 14 people to attend and we were all crammed around an island in the middle of the store.  The chef that night was one of the most well-known chefs in town, a personal chef to the sheik who owned the largest horse farm in Lexington.  I don't remember what we made that night, probably some fancy foods with cheese. 

What I do remember is this.

Halfway through the class, one of the quietest ladies in the audience spoke up.  I think she just assumed that since it was a class about CHEESE that we were going to make fried cheese.  When she found out that we weren't making fried cheese she just wasn't going to let it go. The chef was trying to move on, but the woman just wouldn't let up.  She asked question after question, all regarding fried cheese, until most of the class and even the chef  became annoyed. On the other hand, I had to suppress my giggles because I thought it was kinda cute.  She had paid $40, just like the rest of us, and she was not walking away until she knew how to make fried cheese.  Who can blame her?  Fried cheese is one of the best things on the planet!

 Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney
Adapted from FoodNetwork.com
Serves 6-8


Bocconcini:
16 (1-inch diameters balls) bocconcini mozzarella cheese
2 cups flour
Kosher salt and black pepper
4 eggs, beaten
3 cups seasoned Italian bread crumbs
Vegetable oil, for frying


Chutney:
8 cloves garlic
1 (1-inch) piece fresh ginger, peeled and coarsely chopped (left out, didn't have any on hand)
1/4 teaspoon kosher salt, plus more for seasoning
1/2 cup red wine vinegar
1/4 cup sugar
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (15-ounce) can diced tomatoes

For the bocconcini: Drain the bocconcini and pat dry with paper towels. Put on a paper towel-lined plate and allow to dry in the refrigerator for 2 hours. Put the flour in a medium bowl and season with salt and pepper, to taste. Put the eggs in a second medium bowl and the bread crumbs in a third medium bowl. Coat the bocconcini in flour and then dip into the eggs. Roll the bocconcini in the bread crumbs until coated. Dip the coated bocconcini, again, in the eggs and then coat with bread crumbs. Freeze the breaded bocconcini for 20 minutes.

For the chutney: In a blender, combine the garlic, ginger, 1/4 teaspoon salt, vinegar, sugar, olive oil, cumin and pepper. Blend until smooth. Pour into a medium, heavy-bottomed saucepan and add the tomatoes. Bring the mixture to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick, about 45 to 55 minutes. Using the back of a wooden spoon, gently break up the tomatoes as they begin to soften during cooking. Season with salt, to taste. Let the chutney cool to room temperature, about 35 minutes. Place in a serving bowl.

In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 to 2 minutes.) In batches, fry the bocconcini until golden brown, about 15 to 20 seconds. Drain on paper towels.

Arrange the bocconcini on a platter and serve the chutney alongside as an accompaniment.

Notes/Results: Absolutely addictive and delicious!  There is just something about those cute little balls of crispy melting cheese that are irresistible.  The tomato and garlic chutney is perfect for me as I like spicy food, but it is pretty darn spicy so you may consider holding back on the cayenne. I do want to note that you need some time to make this recipe as it requires some planning ahead.  This isn't one of those recipes that you can just throw together. The cheese needs to be removed from the container, drained, and allowed to drain/dry in the refrigerator for 2 hours.  In addition, the chutney takes about 35-45 minutes to cook down on the stove.  Also, once the cheese is breaded, it has to set up in the freezer to harden for at least 20 minutes. 

Another delicious Giada recipe that I would definitely make again!

 

 

Cooking the recipes of Giada De Laurentiis for two more weeks!