Pizza Time!

Pizza time is somewhat like t-shirt time, but less testosterone fueled and more delicious!  If you haven’t gathered anything from this blog, the number one takeaway is that I value convenience.  I’m sure you do too.  Quick, easy and delicious- it’s possible to have all three!  I’ve spoken previously about the convenience of store-bought pizza dough here.  In the tri-state area, you can pick it up almost at any supermarket or Italian specialty grocer.  99 cents to $1.50 will get you a pound of raw pizza dough so that you don’t have to worry about yeast or resting time.  I buy a few at a time and freeze them, they defrost perfectly, just put them in the fridge the morning before you want to use them.  Also, I’ve found that the defrosted dough is easier to manipulate and doesn’t spring back as much, this is probably because the gluten has had more than ample time to rest, so it all works out to my favor.  I like to use a bit of parchment paper when making pizza (or roasting vegetables), it virtually eliminates cleanup time and prevents the pizza from sticking to the pan. You can also use cooking spray to prevent the pizza from sticking if you don’t have parchment paper in the house. 

With pizza I really love to experiment & try out different combinations beyond pepperoni, cheese and sauce.  I’ve made a delicious Thai chicken peanut sauce pizza that was truly kickass (I’ll share that recipe soon) and lots of variations of spring pizzas with different cheese combinations.  I don’t own a pizza stone or a pizza oven even though most people swear by them.  My father has a pizza oven and I'm convinced the thing just complicates matters as it seems to take HIM about an hour and a half to make a pizza.  I just stretch and roll out my dough (with a rolling pin for a nice thin crust) onto a cookie sheet, cover with toppings and bake at a high heat.  The below recipe is a fantastic potato, pepperoni & broccoli rabe with manchego cheese variation.  It requires a pre-cook with the potatoes but it’s still fast and easy.  The manchego cheese lends a lovely nutty flavor that compliments the potatoes perfectly.  The flavor result is similar to truffle, I swear!   A few words about this recipe- be sure to season each of your layers.  Be liberal with your seasoning here.  Any chef will tell you how important seasoning each element/layer of your dish for the best possible result.

Pepperoni, Potato, Manchego, Broccoli Rabe Pizza

Serves 4 Normal Folk or Two Who LOVE to Eat

2 Yukon Gold Potatoes- thinly sliced (get that mandolin out!)

1 Purple Onion- also thinly sliced

2 Tablespoons of Olive Oil

Salt & Pepper

½ Bunch of Broccoli Rabe, stems trimmed and cut into 1 ½ inch pieces

3 Ounces of Pepperoni (or however much you like)

6 Ounces of shredded Manchego Cheese

Preheat your oven to 500 °, with your rack in the middle (important, so that that your crust does not burn).  Roll your dough into your desired shape. You might prefer a traditional 14 inch round or you may like to just free-form your pizza as I do, creating a lovely long, rectangular shape that fits on my baking sheet. In a large bowl toss potatoes and onions with two tablespoons of olive oil , salt and pepper (be liberal!).  Arrange your potatoes neatly onto your dough and top with onions, leaving room for a bit of a pizza border ¾ of an inch. Brush your borders with a bit of olive oil and bake for five minutes.

In your same bowl, toss your broccoli rabe with another two tablespoons of olive oil and season with salt & pepper. Remove pizza from the oven and top with broccoli rabe and pepperoni.  Return to the oven and allow to bake for an additional 5 minutes, rotating halfway. 

After 5 minutes remove pizza from oven and cover with your shredded manchego cheese. Bake until cheese is melted and crust is golden brown 3-4 minutes.  Enjoy!!

*Recipe adapted from Everyday Food 

Meaty Mac Attack!

I don’t know about you but when speaking of myself, there are two things I am most certain about when it comes to food:  I like Mac N Cheese and I like chili.  So, it’s only natural that I as well as others would try to combine the two to create one supreme, one-pot meal.  I’ve tried a variety of meaty mac recipes and I keep coming back to this one.  It combines well-seasoned ground beef with pasta and cheese for a result that is pretty damn good.  Pasta bakes are a really great option for when you don’t want to slave over a multi-course meal- you just throw everything together into a baking dish, top with cheese and bake!  Your meal is done quickly and covers most food groups.  I’ve baked everything from roasted vegetables with my pasta to variations of pesto pasta with a crunchy topping, traditional mac ‘n cheese & even tortellini with sauce and additional cheese piled on top! The end result of a pasta bake is a transcendent experience:  melty, delicious and hearty!

I’ve been cooking the below Meaty Mac recipe for a good 10 years now.  The recipe is quick, taking under 30 minutes from start to finish to prepare and cook. The added bonus with any pasta bake recipe is copious amounts of leftovers, which I then bring to work with me or eat later in the week. Pasta bakes= cook now & eat for the rest of the week!

Meaty Mac

Makes: 8-10 servings

1 pound box of elbow macaroni (or rotini, penne or WHATEVER you have)

2 tablespoons vegetable oil

2 cups chopped green bell pepper

2 cups of diced onion

1 to 2 tablespoons chopped garlic (depending on your affinity towards garlic, mine is high)

2 pounds of lean ground beef (80% or better)

3 cups canned crushed tomatoes

Pepper to taste

1 teaspoon each of dried basil, ground cumin, oregano & salt

2-3 cups of grated cheddar

Heat oven to 350 degrees

Cook the macaroni according to package directions, drain and set aside.  Heat the oil in a deep skillet.  Add the peppers, onion and garlic and sauté until soft. Add the ground beef and sauté until browned. Skim or drain some of the fat out of the pot that comes from the beef. Add the tomatoes, salt and pepper, basil, cumin, oregano and salt. Once the beef is cooked and spices are well combined, transfer the beef and pasta into a 9x13 baking dish. Mix well to incorporate beef mixture throughout the pasta and top with the cheese. Bake for 20-25 minutes or until the cheese is slightly browned and bubbly.  Allow to cool for 10 minutes prior to serving.  Top with sour cream and enjoy!

A Little Kitchen Workhorse

I’m a big fan of anything that makes prep work faster & easier and I’m sure you are too.  Our lives are busier than ever, whether your responsibilities include a stressful job, children or just worklife balance- it’s always best to find those little kitchen tools that serve as the workhorses.  Personally, I’m always on the lookout for items that serve multiple purposes.  How many times have you opened your kitchen “junk drawer” and the thing is just LOADED with stuff? Or can you even open it? Mine is so jammed that my measuring cups prevent me from fully opening it!  A tool for zesting, a tool for juicing, measuring spoons, cups, vegetable peelers, pizza cutters… the list goes on!  So, in my quest to make perfect fresh zucchini ribbons a few years ago, I had tried a few methods with little success. I mean, my vegetable peeler worked, but the pieces seemed, I don’t know, kind of short and chunky.

I set out to look for a mandoline. Since at the time, I was working across the street from Crate & Barrel I decided to go check it out. They had ONE mandoline and here’s the kicker, it was $200!! It was huge, stainless steel with numerous blade attachments and a giant finger guard. I needed it, but I didn’t need it for $200, plus I had some space constraints living in my tiny apartment.  So, I went without a mandoline for a few years until I discovered a jewel in a small Asian grocer, THE JAPANESE BENRINER!! 

This madoline is small & compact, easy to clean, easy to use, no electricity necessary (buh-bye food processor) cheap and comes with extra blades for a variety of dicing & julienning styles. Its also sharp as hell, the blades made of carbon steel so it is best to use the finger guard it comes with.  I myself am guilty of not using the finger guard, but I’ll throw away that last bit of whatever I’m slicing to save my finger tips! I definitely am not interesting is slicing away a bit of my index finger with my fingerling potatoes! No pressure is necessary as you glide the food over the blade, the Benriner pretty much does all the work for you. 

As with any cutting implement, be sure to wash and immediately dry your tool to prevent the blade from dulling.  The main blade on the Benriner is permanently attached and you basically adjust the cutting surface on the back with a screw to vary the thickness of your slices.  If you want to julienne or would like to fancy up your salad with carrot or cucumber sticks, you then would screw in one of the special blade attachments.  

I’ve sliced up everything from cabbage for slaw to potatoes for pizza (yeah, potatoes on pizza are awesome non-believer!) and perfectly sliced radishes for salads. This mandoline is truly fantastic. I paid $15 for mine, it’s the 2 ½ inch sliding surface and it’s available at Asian grocers or on Amazon.com

There are a few size options and you may also want to consider purchasing some Kevlar gloves with yours if you might find the finger guard awkward to use. Grab this guy if you love ease & convenience.  And By the way, the "benri" part of "benriner" apparently comes from the Japanese word for "useful" but a more accurate translation would be “convenient, isn’t it?” It definitely is!!

Puerto Rico- A Necessary Getaway

Beach culture, Friendly faces and Amazing Food Courtesy of Puerto Rico

Part II

We spent a couple of days in Old San Juan, visiting the forts and walking along the cobblestone streets, dancing & drinking. Two standout experiences included dinner at the Parrot Club on Fortaleza which served up classic Latino dishes & dinner at Latin Roots, a more casual Lechonera (specializing in roasted pork) that offered live salsa music & dancing during the after-dinner hours.  The Parrot Club really delivered superior service, the waiter was quite possibly the most attentive I’ve ever experienced. The setting did seem a little bit more Havana, Cuba (palm plants & typical plaza-like setting) than Puerto Rico, but didn’t detract from the excellent dining experience. I had some sort of shrimp dish while Jeff opted for the winning mofongo, which I eyed with jealousy the entire meal. (My coveting someone else’s food is a common occurrence)

Latin Roots, the most suggested lechonera in Old San Juan did not disappoint. They have a room devoted to roasting a whole pig over an open flame with their restaurant sitting adjacent. We stared at the pig upon entering knowing exactly what we were ordering.  This traditional style of roasting stems from the town in Puerto Rico known as Guavate where dozens of kiosks line the road ALL serving roasted pig or lechon. The pig is slow roasted for 6-8 hours ensuring a seasoned flavor that is moist and tender but with a crispy skin! People drive from all over the island for this perfect lechon, but since I did not rent a car, Latin Roots became our option. Jeff & I both had the lechon platter with two local root vegetables, I chose Yuca and Yautia. Both vegetables are tubers and have a potato-like consistency, the Yautia having a slight nutty flavor. Mmmm carbohydrate-y. The lechon was phenomenal, really just perfect with just the right amount of crispy skin, served alongside arroz con gandules (rice & pigeon peas). We also ordered mojitos that were perfectly mixed and muddled, beautiful looking & refreshing alongside the pork and heavy root vegetables. Looking at our cleaned plates we both knew that a pork dish like this would not likely be in our near future again for some time.

On Saturday, we headed along PR’s north coast to Pinones an area known for a beautiful stretch of beach and dozens of little food Kiosks. Pinones was about ten minutes away from our hotel area but the difference in locations was unreal. Pinones is more rustic, the beaches a little more secluded with a foot trail through mangroves & rock formations lining the road. There are two lagoons in Pinones where the locals harvest crabs, clams & oysters, which become the main ingredient in most of the food they make.

Originally home to refugee freed slaves, Pinones is an area that has stood still in time, reminiscent of a Puerto Rico lifestyle that existed prior to tourism development. The battered shacks serve up a variety Afro-Caribbean artery clogging food specialties, with each deep fried delight not costing more that $2 to $3 dollars.

The food is all cooked by women who look like mothers and grandmothers on open flames in giant kettles. It was here where I got my fix!  Excellent, giant bacalaitos (cod fritters) and crab stuffed alcapurrias (fried tube shaped snack made of a mixture of plantains, yautia, and stuffed with meat or fish). We ate & ate and hung up our hats on fried food afterwards!

What else? Travel outside any major (or minor) city in Puerto Rico and be sure to stop along the roadside shacks for traditional Puerto Rican favorites. Outside of El Yunque 

I gorged myself on amazing pasteles (a tamale-like loaf made with plantain and root vegetable paste & seasoned meat mixture stuffed and wrapped in either banana leaves or parchment paper), freshly cut coconut & more alcapurrias. 

We also stopped along the highways to pick up fresh local fruit and came back from Areceibo with tiny, super ripe pineapples, mamey (a cross between a cantaloupe & sweet potato), mini bananas (which are sweeter) & mangoes by the dozen all purchased inside a broke down bus on the side of the road.

 I have no doubt that the majority of the fruit had come from the vendor’s own backyard! But it was fantastic and we had fresh fruit for breakfast & dessert whenever we felt like it back at the hotel!

Overall, the trip was exactly what we needed- the perfect balance of sightseeing, sunbathing, eating and relaxing. I left with some local recipes for mofongo, which I plan on attempting. We’ll have to see how that goes! I’m not sure it will be quite the same minus the sunshine… *sighs*

Oh, one other thing I discovered! Remember that annoying Daddy Yankee Raggaeton song from a few years ago? Gasolina actually refers to these CapriSun like pouches that are premixed alcoholic beverages, packaged complete with their own straw inside! The alcohol content going up to 11% on certain varieties! I know, my mind is blown too! It all makes sense now! 

Puerto Rico- A Necessary Getaway

Beach culture, Friendly faces and Amazing Food Courtesy of Puerto Rico

Part I

Back in February between the multiple blizzards we experienced here in New York, I had decided that I needed the beach AND I needed the heat, as quickly as possible. My beach experience had to meet the following criteria: must be in or associated with the US, no passport necessary, no language barrier, no currency exchange, minimal flying time. The reason why I had such stringent criteria is because I happen to travel quite frequently for work and the above usually has me equating my travel experience with a work experience & my ultimate goal here was relaxation.  My desire for warm weather was not one that I alone shared. I recently read some travel statistics that cited 2010/11 as having the largest number of tourists to the Caribbean from the North East! YES, everyone was sick of the snow this year. So I booked my trip to Puerto Rico the soonest I could manage. 7 days in the heat and sun & amazing food- THIS is what I needed. Jeff & I arrived in Puerto Rico on a Sunday; we were staying in the Isla Verde/Carolina area, which luckily for us was about 5 minutes away from the airport. Our hotel was on a long stretch of beautiful beach that was PACKED with people, for good reason, the sun was blazing and it was about 93 degrees, ahhhhh! After settling in and unpacking our goal was simple, fill our bellies. Several recommendations took us to a small unassuming casual place called Mi Casita (My Little House). Every suggestion came with the following advice “Eat the Mofongo”, hell’s yes. Mofongo is not pretty to look at, it’s a blend of ground plantains (green bananas) combined with chicharron (crispy pig’s skin), spices and garlic and shaped into a mound & served with or without meat or fish inside. This particular variety was just straight up plantains served with a side of broth. I got my mofongo at Mi Casita with grilled pork & it was UNBELIEVABLE. This meal set the pace for the whole trip.  

The other culinary goals I had set for myself on the trip: alcapurrias, piononos, bacalaitos & pasteles!  So we did all the obligatory tourist things, we hiked through el Yunque rainforest, visited the vast underground Camuy cave system, wandered through old San Juan, walked through El Morro AND San Cristobal forts, deposited way too much money at the local casinos and ate our way across the island. 

At one point we took a tour at the Bacardi rum factory, which turned out to be extremely disappointing, unfortunately. Years ago, the tour used to take you through the actual distillery, where the rum was fermenting. You could smell the rum in the air & they prohibited photography because of the high alcohol content of the rum in its various stages. NOW, the tour takes you through staged sets, much like Epcot Center, completely separate of the factory, fakey, manufactured & boring. The “guides” force-feed you corporate messaging & give you a hard sell on which Bacardi variety to buy at the gift shop. They also show you a produced corporate video complete with terrible Bacardi commercials from the 80’s; at least it was good for a laugh! Terrible tour aside, we did leave with two bottles of Bacardi rum- a new Dragon Berry flavor and Big Apple each about $11, which is great. The tour included some free samples at the bar, which allowed us to try some new flavored rum we normally wouldn’t have considered. I’ve already muddled myself a Dragon Berry mojito and the Big Apple rum tastes great with just tonic & a some lime juice, really refreshing and light.

Gateway Vegetables

Continuing with the theme of “gateway vegetables” and seasonality, I’m taking this opportunity to provide another great asparagus recipe.  Asparagus really can be considered a superfood as they are rich in folate, potassium, vitamins A & K and fiber.  They aid in digestion, reduce inflammation and even may reduce the risks of certain kinds of cancer.  I can understand the hesitation that some might have in regards to asparagus.  I myself am not 100% certain I liked these as a child. Asparagus are a little weird, almost like tiny trees that spear out of the ground like thick swamp reeds or something. You can almost imagine them growing in some alien terrain.  BUT anyway, the way my mother always prepared asparagus was blanched and drizzled with a little olive oil and vinegar, which happens to be a very simple, typical Spanish way of cooking them. My mother also always preferred white asparagus over the green kind, ALSO very Spanish as these are grown in Mediterranean climates in the regions of Granada, Malaga, Toledo, Cadiz & Murcia. There is no flavor superiority between white and green asparagus and the only difference is the conditions under which they are grown- green needs the light to develop its color, while white needs to be grown devoid of light, again, like some alien albino plant.

So, how do you get those asparagus opponents to enjoy this vegetable? FRY IT OF COURSE! The below recipes uses panko breadcrubs, which I prefer to Italian, only because the result is less heavy & they seem to absorb less of the frying oil. Be sure not to overcrowd your pan when you are making these, make sure the oil is hot enough and fry it in batches, allowing each to drain on paper towels. One trick to keep ANYTHING that you fry from combining to form one giant mass (Voltron style) is to hold the item under the oil with tongs for a few seconds. This seals the asparagus and prevents it from sticking.

The aioli served with this recipe, quite frankly kicks ass.  Anything with garlic and smoked paprika is going to be a win in my book. The method of cooking the garlic with the skin on twice in boiling water softens up the texture nicely.  This aioli would also make a delicious addition to simple sandwiches- try a smear on a turkey sandwich or in a potato salad with some diced pickle. YUM!

I love this recipe served tapas style with a variety of finger foods & a great beer. This is also a nice alternative to French fries, if you want to get the kiddies to try them, serve them alongside a burger.  Asparagus “fries” hold up well and I think they would also work really well in cocktail party, lord knows we should give those pigs in a blanket a rest…

Serves 6 (but I devoured these ALL with Jeff)

olive oil paprika lemons kosher salt black peppercorns vegetable oil panko eggs limes all-purpose flour

For the aïoli
4 large cloves garlic, unpeeled
2/3 cup mayonnaise
1 Tbs. extra-virgin olive oil
1 tsp. smoked paprika
1 tsp. fresh lemon juice, more to taste
Kosher salt and freshly ground black pepper

For the asparagus fries
3 cups vegetable oil
2 large eggs, beaten
1 medium lime, juiced
3/4 cup unbleached all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko
1 lb. thick asparagus spears, trimmed

Make the aïoli

Put the garlic in a small saucepan, add cold water to cover by least 1/2 inch, and bring to a boil over high heat. As soon as the water boils, drain and repeat the process once more. Rinse the garlic with cold water to cool and then peel and mince the cloves.

In a medium bowl, whisk the poached garlic with the mayonnaise, olive oil, smoked paprika, and lemon juice until smooth. Add more lemon juice, salt, and pepper to taste. Refrigerate for at least 1 hour to meld the flavors.

Make the asparagus fries

In a 3-quart saucepan heat the oil over medium-high heat to 375°F.

In a small bowl, whisk the eggs with the lime juice and 2 Tbs. water.  Put the flour on a small plate and season generously with salt and pepper. Put the panko on another small plate. Dredge the asparagus in the flour and shake off any excess. Dip the asparagus in the egg mixture and then the panko to coat. Working in batches, fry the asparagus until golden-brown, about 3 minutes. With a slotted spoon, transfer to paper towels to drain briefly. Sprinkle with salt and serve with the smoked paprika aïoli.

If You Don’t Eat Your Vegetables….

Recently at my office we had a week- long health and nutrition seminar.  As part of our nutrition day, we had various experts come in to lecture us on the virtues of vegetable consumption.  They were preaching to the choir, because frankly, I’ve never had a problem incorporating vegetables into my diet.  Given, my mom fed me less than inspiring vegetable dishes as child growing up.  I seem to remember eating a lot of those boxed, frozen string beans tossed in oil & vinegar for some reason, (this probably had something to do with her being sick of cooking for us EVERY day) but anyway, I subscribe to the belief that if you don’t like to eat vegetables, you might be “doing it wrong”, what’s not to like really?  The concept of not liking vegetables is foreign to me.  But as I sat there listening to the nutritionist talk about portion size, one of my coworkers raised his hand questioning, “Can you let me know of some ‘gateway’ vegetables? I don’t like to eat vegetables because to me they taste like plants, well because, THEY ARE PLANTS”.  The nutrionist went on to answer beginning her sentence with “Kids like” before stopping herself to realize she was answering a question from a grown ass man.  Does a grown ass man really need baby carrots drenched in ranch dressing? I say NO!

So I am making this a call to action: spice up your vegetables, because they CAN be delicious and you will want to eat them (practices Jedi mind trick).  Let’s start our road to delicious vegetable consumption with the much maligned asparagus.  Spring is here and it just so happens to be asparagus season.

Some tips on purchasing & cleaning asparagus:

• Choose spears that are firm, with tightly closed tips
• Look at the ends. Do they look hydrated or do they look dry and woody? Opt for what looks fresh and plump, leaving the dry spears for someone else to buy!
• Thickness or thinness of asparagus is not an indication of quality but rather one of personal preference
• The thinner spears are tender & sweet while the thicker spears are meatier, with a stronger asparagus flavor
• Trim away the tough woody base, either by cutting about a half inch away or by bending the asparagus and allowing it to snap. Asparagus will break naturally where the stem toughens

Below is a recipe for a lovely spring pizza that I put together.  Rather than using sauce, it calls for gruyere cheese and jarred artichoke hearts (which go on sale rather regularly!)  It’s light and perfect for spring and again, is a great, quick option when you have ready-to-use pizza dough on hand.  I like to buy my pizza dough a few at a time and freeze them, they thaw really quickly on my granite countertop which sucks the cold right out of them.  30 minutes to pizza.

Spring Pizza

Prep Time:  15 Minutes

Total Time: 30 Minutes

Ingredients

1 Jar (12 ounces) marinated artichoke hearts, drained but reserving the marinade

1 large bunch of asparagus trimmed & cut into 2-inch pieces

1 pint cherry tomatoes- halved

1 pound of pizza dough

Kosher salt & pepper

Garlic powder OR 2 cloves of garlic minced

3 cups of grated gruyere cheese

Preparation

Preheat oven to 500°. In a medium bowl, combine artichoke hearts, asparagus and tomatoes.  Roll out your dough, I like to roll it into a rectangle shape, only because it fits on my baking sheet better.  Brush all of the dough with the marinade from the artichoke hearts jar.  Top the dough with all of the vegetables (and garlic if using fresh), leaving  a 1 inch border.  Brush border with additional marinade and season pizza with salt, pepper & garlic powder (a light sprinkle IF not using garlic powder).  Bake pizza for 10 minutes, remove and add shredded gruyere cheese, baking until crust is golden and cheese is melted, an additional 3-5 minutes.

*Recipe courtesy of Everyday Food