A few weeks ago I was watching Cook’s Country on PBS and they made this pizza. It looked amazing.
I made a few changes by using Buffalo Mozzarella and chorizo along with fresh diced tomatoes. The tomato mixture reminded me of bruschetta and would be delicious on its own. I also needed to add a bit more flour to get the dough to come together.
Here is the recipe below.
This is my usual chocolate torte brightened up for Easter with fresh strawberries.
When I find crab legs on sale at Costco I bring them home and freeze them.
My cousin served these to me one New Year’s Eve a few years back and they were amazing.
I like to steam them with aromatics (the green part of the leeks, freshly ground pepper, Old Bay Seasoning and lemons quartered and juiced, and white wine.
I steam them in my All-Clad Roaster with the legs placed on the rack above the liquid and covered loosely with foil.
Serve with some melted butter and lemon wedges.
Tonight I am making steamed crab legs for dinner and I wanted some aromatics for the liquid. I added the green part of the leeks that we never know what to do with. The have great flavor and the green color looks like spring.
I love celery root. I was watching a chef roast it last week and I decided to give it a try.
I peeled off the outer layer which is pretty woody and then cubed it. I tossed the cubes with olive oil and salt and pepper to taste.
The celery root was placed on a parchment lined sheet pan and baked in a 400 degree oven for about twenty minutes or until golden brown and tender.
Since spring has finally arrived, I will be enjoying more salads and I wanted to have a new vinaigrette on hand. I did add some salt and freshly ground black pepper in order to pump up the flavor.
Here is the recipe.
I have owned the book Ad Hoc for quite some time and my daughter and myself had the pleasure of dining there last Memorial Day weekend. We had this delicious pork tenderloin stuffed with this jam.
I had book-marked the recipe a few years back, but never got around to making it. Today I was able to find fresh figs so we made a batch of the jam this evening. I had about three pounds of figs so I adjusted the recipe accordingly.
I can’t wait to get a double brie to serve with it on a fresh slice of baguette.
The recipe can be found here: http://www.kitchenkonfidence.com/2010/09/fig-and-balsamic-jam