Pizza Party In Portland

It has been awhile since I posted about Pizza... So I figured it was high time that I revisit the subject again. Especially since I was making pizza with my niece.

Ok, I did make pizza several months ago at my other brother's place, but I had forgotten my camera. Thus there were no pictures of the happy little sauce smeared, pizza smeared faces...

I was determined not to make the same mistake twice.... So I loaded up all my goodies and a very large portion of Pizza Dough, along with my camera, and toddled myself on over to my niece's house where we had a pizza night.... :)

It was pretty much the basic pizza fair, nothing outrageous like Eggs Benedict Pizza, Squash Blossom and Leek, Fig and Rossini or Lox & Caviar. Just good old Meat & Vegetable pizza. Which is the best kind when you are consuming Cinder Cone from Dechutes brewery. ;)

According to my brother, the empty bottle makes a pretty good rolling pin too....

Pizza Dough
Sliced Bell Peppers - Green, Red & Yellow
Cured Meats - Salame, Pepperoni & Canadian Bacon
Sliced Roma Tomatoes
Basil Leaves
Mushrooms, sliced
Black Olives, Sliced
Shredded Cheese Mix - Provolone, Mozzarella, Pecorino Romano, Parmegiano-Reggiano, Grana Padano
Shredded Parmegiano-Reggiano
Pizza Sauce (Tomato paste, a little water, Oregano, Thyme, Minced Garlic & Rosemary with a drizzle of olive oil)
1 Very excited Niece
1 Very Hungry Nephew

So here, in order of baking, are the pizza creations. Both before and after.....

Lillyann....

& Maryann.... Ladies first, after all ;)

The missing piece is in my 19 month old nephew's mouth.... LOL
He couldn't seem to get enough of it either.

Chris...

Me... Cause the pizzaiolo eats last... LOL

Awesome Times! And one VERY happy niece....

Mangia!!
~~

Tacos From A Can - Tacos De Una Lata

This is a comfort food recipe for me. Something my mom use to make when I was a kid. Raiding the pantry for canned goods on those occasions when we were either snowed or iced in. It never really had a name, so I call it "Tacos from a Can"

Granted I have changed it up a bit over the years. I now use Chicken instead of Beef, Black Beans instead of Kidney Beans, and since the Cream of Mushroom soup is really only a binder, I use the Low Fat/Low Sodium one... It gets lost in the Fajita/Taco seasoning anyway, so it doesn't effect the flavor.

I do like to add some fresh bell peppers and 1/2 of a medium onion to make it a little Fajita'ish instead of Taco'ish. So I guess this is really "Fajitas from a Can" instead of "Tacos from a Can" ;)

Fajitas De Una Lata

1 – 1.25 Lbs Ground Chicken or Turkey
Optional - If using Fajita Seasoning - add 1/2 chopped White Onion
Optional - If using Fajita Seasoning - add 1/2 chopped Bell Pepper
1 Can Black Beans; Drained & Rinsed
1 Envelope Chicken Taco Seasoning (or Fajita Seasoning -- see optional ingredients above)
1 Can Evaporated Milk
1 Can Low Fat Cream o’ Mushroom Soup
1 8oz.Tomato Sauce
1 Can Diced Green Chilies (either hot or mild, your choice)
6-8 Flour Tortillas (Soft Taco Size)
1 lb or 4 cups Shredded Cheddar Cheese or Mexican Mix (or a mixture of both)
1 Can Sliced Black Olives (I use the larger can cause I love black olives)

In a large skillet over medium high heat, begin browning the meat and, if using, onion and bell peppers.

Sprinkle Fajita seasoning over meat and stir to coat.

Pour in the evaporated milk and simmer for 10 minutes.

Stir in Black beans

Mix tomato sauce and cream of mushroom soup in a separate bowl and add to the meat mixture.

Stir in the Diced green chilies

Preheat oven to 350 degrees
Layer the bottom of a 9x9 or 7 x11 1/2 Casserole dish with tortillas, tearing as needed.

Pour 1/3 of the meat mixture over the tortillas.

Sprinkle 1/3 of the cheese over that.

Lay down another layer of tortillas and repeat, until you have 3 layers... BUT, hold off on the last layer of cheese.
Once you have poured the last of the meat mixture, sprinkle the black olives before the last of the cheese. (the olives will rise to the surface as the cheese melts and this will keep them from drying out in the oven)


Add the last of the cheese then place the casserole dish on a baking sheet (just in case)

Bake at 350 for 30 minutes

Remove from oven & let cool for about 15 minutes.

Dig in and serve with a Corona and a Lime... Awesome!!

Mangia!!
~~

Of Pizza,Things and a Canceled Trip to Palm Springs

Well, I hate to disappoint everyone, but I didn't get to go to Palm Springs. My radiator had an issue about 2 freeway exits away from my apartment. It's in the shop now, until Monday afternoon. Thus the only pizza that was made Saturday night was mine. (sigh) Oh well, it was still tasty, even if I was a little depressed about not going... (stupid car).

I also ended up having Pizza for breakfast Sunday morning. My very first "Sweet" Pizza. Then, luckily, one of my friends came to my rescue and helped me eat Pizza this evening. So now, that is 4 down, only 4 more to go... Whew!

Saturday night, I had decided that I would console myself by wandering through my container garden again. There's not really a whole lot to harvest yet, it's still pretty early, but I did manage some more squash blossoms. This made me think of a garden pizza, so a jar of Roasted Red Peppers, and a can (not marinated) of Artichoke Hearts came out of the pantry. Then I grabbed a Leek and some Crimini mushrooms from the refrigerator. Voile!

Garden Pizza
(although not necessarily from my garden)

As with most pizza, there really is not a recipe, past the dough. I always wing it, and just try to keep everything a little on the light side, to make sure it cooks properly, and the crust does not become soggy. This is part of the appeal of pizza, it is complete free flowing creativity. The dough is simply your canvas. So allow me to paint you a pizza.

Roll or press out the dough, and move to a corn floured peel. (mine are never actually round)
I chose olive oil for a base this time...

Layer with a little Parmigiano-Reggiano or Pecorino Romano or Grana Padano (your choice of grating cheese) but just a little.
Sprinkle with Leeks

Add mushrooms and Roasted Red Peppers

Add Artichoke hearts and your first layer of Mozzarella.

Lay out squash blossoms.

Add a final sprinkle of Mozzarella cheese and just a little more of your chosen grating cheese...

Toss it onto your cornmeal covered stone at 500 degrees and bake for 8-10 minutes.
Let rest on the counter for 3-5 minutes before cutting.

I cut mine on the peel now, because I have a wooden pizza cutter, if you have a metal one, remove the pizza from the peel first or you will scar it.

Now the best part... Eat the Pizza... !!!!


I was originally going to do this in 2 separate posts, but time was an issue, and since it is Sunday night, and I have not published the first post yet, I am simply combining them.

After the Garden Pizza of Saturday night, I decided to try my first actual "sweet" pizza. I already had figs, since that was what I had originally went to Whole Foods to find when I came across the Morel mushrooms. I also had Rossini, a blue cheese from the Lombardy area of Italy. The difference between Rossini and oh, say Gorgonzola is that there is an unexpected "sweet" aftertaste. I will admit, that while I find the cheese extremely intriguing, Gorgonzola may have been a better choice here since, for me, the pizza was just a little too sweet. Again, not so much a recipe as a creative process.

Fig and Rossini Pizza with Honey and Mascarpone

It was actually a very simple thing to prepare.
"Sauce" the dough with a light coating of honey.
Place alternating dollops of Mascarpone and quartered figs.
Simply place small pieces of Rossini (or Gorgonzola) on each fig.
Drizzle with a little more honey and bake for 7 minute.

Breakfast of champions!


Then I had pizza again for dinner after walking around downtown today. I called one of my friends in SD, who is a pizza fanatic, and invited him over for a pie. These were more the quintessential meat lovers pizza... A little much for me, but still tasty.

Dry Salami, Pepperoni, Mushroom and Black Olive

Spread Tomato Sauce, sprinkle lightly with Parmigiano-Reggiano for a base coat.
Add Salami and Pepperoni, then sprinkle with dry mozzarella.
Add sliced black olive and mushrooms.
Top with More mozzarella and a little more Parmigiano-Reggiano.
I like to sprinkle mine with a little more Cracked Black pepper.
Bake 8 Minutes.


Mangia!!
~~

P.S. Oh yes, there will be at least 3 more pizza posts.... It's not over yet... Stay tuned....

This Pasta is Pimpin' ! - Spaghettini alla Puttanesca

Most people have become aware of the origins of this dish.
It's all over the net, usually labeled "Whore Pasta" or something clever like "Pastatute". However there seem to be conflicting stories as the the WHY it is called this.

Some cite it is a 1950's dish created when prostitutes were only allowed to shop 1 day a week, others state it is simply "alla Casalinga" that has been "spiced up" or "tarted up" to use an English phrase; others tout that the scent was used like a "Sirens Song" to draw men to the brothel, some insist that it was the speed at which it could be cooked, eluding that it could be cooked in the time it took to "entertain" a guest, so the meal could be eaten between clients. Which, considering that it only takes about 15 minutes, is kind of insulting to the stamina of Italian men. ;) Finally, others claim that it stems from the word "Puttanata" (meaning Garbage or whatever "Junk" is in the pantry).

The final explanation, although much more prosaic and not as scandalous, makes more sense, at least to me. Standard Puttanesca contains very little in the way of fresh ingredients, like so many other Italian dishes. Everything is preserved in some way shape or form and would be part of a standard dry pantry in Italy, unless you happen to use fresh tomatoes.

You be the judge... Whatever the real story behind Spaghetti alla Puttanesca, it smells incredibly intense, it's quick to prepare and most importantly, extremely delicious!!!!

Historically it is made with Spaghetti or Bucatini, however, my own personal preference is Spaghettini. It's thicker than Capellini (Angel Hair), but thinner than Spaghetti. It seems to be easier to toss with the smaller sized ingredients and, since the sauce is dependent on the loose starch on the surface of the pasta, 1 lb of spaghettini has more surface area than 1 lb of spaghetti; thus the sauce holds together better.

About anchovies.... Please keep an open mind. If you think that you hate anchovies, it could be because you have never had properly prepared Italian ones. Sicily, in particular, produces anchovies packed in Olive oil, with little or no salt. They are more like a sardine. This dish is not suppose to be made with those gnarly over salted rolled up things that adorn WAY too many pizzas in the U.S. We have a glut of bad anchovies in the United States. When in doubt, go for the Anchovy paste, it's very low in salt, and you can control the amount you are using better. 1 inch = 1 anchovy Personally, I love the ones packed in Olive oil, so I use the whole tin (which is a heaping TB of paste)

I simply smash them into a paste with a fork.

About capers.... Whether salt packed or vinegar brined, always quick rinse your capers.
Rough chop them and your good to go.

About olives... I thought I had the Gaeta olives, but I was wrong, so I had to use a can of California black olives. (sigh) Oh well.
Kalamatas will work well also but, alas, I forgot to pick up a jar after I made Focaccia the last time.. oops!!!
Ultimately, you want an oil cured olive like Gaeta or a brined olive like Liguria or Ponentine. But good old California Black ones will work in a pinch. And in all honestly the spirit of the dish is to use what's in the pantry... Please forgive the me for using the wrong olives... :)

Spaghettini alla Puttanesca

1 lb Spaghettini or Bucatini
3 cloves Garlic (minced fine)
1 1/2 tsp Crushed red pepper flake
3 Anchovy fillets (smashed with a fork) or 2 inches of Anchovy paste.
1 Can (15oz) Diced Tomatoes
1/2 Cup Chicken Stock
3 TB Capers in Vinegar, not salt (chopped roughly)
6 oz Black Olives (Cut in Half)
1/4 cup Extra Virgin Olive Oil
4 sprigs of Flat-leaf Parsley (chopped rough)
3 leaves of chiffonade Basil
optional - Pecorino Romano

In a skillet over medium heat, add olive oil and garlic, sweat briefly.

Add crushed red pepper, and sweat to allow the olive oil to pull flavor from the flakes

Add smashed anchovy and stir until mixed into the hot oil.

Add diced Tomatoes and bring to a simmer for 3-5 minutes.

Add chicken stock and simmer for 10 minutes, to reduce it just slightly.

Add olives and capers then bring back to a simmer and hold it for 3 more minutes.

Pour over drained Spaghetti and toss.

Sprinkle with chopped Parsley and chiffonade Basil

Pecorino Romano is completely optional. And in all honestly, since there IS fish in the sauce I tend to not use cheese. Because of the flavor of the dish is SO strong, Parmigiano-Reggiano actually gets lost in this sea of flavor, it's just a little to tame. If you must use cheese I would recommend going with Pecorino Romano it has enough wild backbone to stand up to the riot of flavors.

Mangia!!
~~