Balsamic Portobello Mushroom Pizza

Tags

balsamic vinegar, Fontina, garlic, mushroom, pizza, portobello

Packing up for a move is quite a pain. It’s been a while since I last moved, and it’s amazing what all has accumulated over the years! At first, I was looking forward to packing as a chance to go through everything and toss what we no longer need. But after days of packing (and I only have a 2 bedroom apartment), I’m over it and I’m not having fun anymore! Hehe. A few more days and it will all be over… then it’ll just be time to unpack it all!

But once my pizza stone is unpacked, I have some pizza dough all ready and I can make this awesome pizza again! For those of you who have been fortunate enough to try a pizza from BJ’s Restaurant and Brewhouse, this pizza what inspired by one of their Chicago deep dish pizzas. Theirs consists of balsamic portobello mushrooms and carmelized onions. Not being a big onion fan, I omitted the onions and went straight for some mushrooms tossed with balsamic vinegar, parsley, and thyme for some tang and fresh herb flavor. Top it off with some nutty Fontina cheese, and you have yourself a delicious, and seemingly fancy, pizza!One Year Ago: Chicken-Fried Steak with Cream Gravy and Chicken Piccata

Balsamic Portobello Mushroom Pizza

2 tablespoons olive oil
¾ pound baby Portobello mushrooms, sliced
½ teaspoon salt
4 cloves garlic
1 tablespoon fresh thyme
4 tablespoons balsamic vinegar
1 tablespoon parsley
8 ounces Fontina cheese, shredded
Pizza dough, unbaked

Place a pizza stone on a rack in the lower third of the oven, if using. Preheat oven to 500 degrees F for at least 30 minutes.

While the oven is heating, heat olive oil until shimmering in a large skillet. Add mushrooms and salt, and toss mushrooms to completely coat them. Cover the skillet and let the mushrooms sweat until soft, about 5 minutes. Add garlic and thyme and allow to cook until fragrant, about 1 minute. Add balsamic vinegar and cook another 5 minutes. Remove from heat and stir in the parsley.

Meanwhile, Let the dough relax for at room temperature for 10 to 30 minutes before beginning to work with it. Lightly sprinkle parchment paper or a pizza peel with cornmeal or semolina flour. For a little garlic flavor, add some granulated garlic to the cornmeal or flour. Transfer the dough to your prepared surface, and shape the dough until it has a 12-inch diameter. Brush the outer edge lightly with olive oil.

Spread the mushroom mixture over the pizza dough, leaving a ½-inch border uncovered, then sprinkle with Fontina cheese. Slide the dough onto the heated stone, or place your baking sheet or pizza pan into the oven. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes. Remove from the oven, slice and serve.

Source: Inspired by BJ’s Restaurant and Brewhouse

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Spinach-Artichoke Stuffed Portobello Mushrooms

Tags

artichoke, breadcrumbs, cream cheese, garlic, portobello, sour cream, spinach, vegetarian

When I first tried spinach-artichoke dip, I wasn’t a huge fan. I think I just wasn’t a big fan of artichokes. But thankfully, tastes change every 7 years or so and I have since come to learn that even if I don’t love the dip, I love the spinach-artichoke combo whether it be on pasta or pizza, and even on mushrooms! This recipe has been circulating a lot of blogs lately, and it caught my eye every time. When I finally saw portobellos were on sale, I knew what I wanted to do with them! And thankfully, I had everything on hand already once I got the mushrooms. This is a very simple recipe, and there is something elegant seeming about stuffed portobellos. You can dress them up or dress them down, as needed. We even had stuffed portobellos at our wedding, and they were so good! I actually preferred that over the steak I requested, they were that good! But the point is, these spinach-artichoke stuffed portobello mushrooms are awesome and you should definitely make them soon!!Spinach-Artichoke Stuffed Portobello Mushrooms
Yield: 4 servings

3 tablespoons olive oil, divided
4 garlic cloves, minced and divided
4 medium portabello mushrooms, stems and gills removed
4 ounces cream cheese, softened
3 tablespoons sour cream
2 teaspoons fresh thyme, divided
Pinch of red pepper flakes
10 ounces frozen chopped spinach, thawed and squeezed dry
1 (13.75 ounce) can artichoke hearts, drained and chopped
½ cup Panko breadcrumbs
½ cup grated Parmesan cheese

Preheat the oven to 450 degrees F.

In a small bowl, combine 2 tablespoons olive oil and 2 cloves minced garlic. Brush the insides of the mushroom caps with the mixture and season with salt and pepper. Arrange the mushrooms in a single layer on a baking sheet, oiled-side up. Roast until just tender, about 8 to 10 minutes. Use a paper towel to blot up and accumulated moisture in the mushroom caps.

Meanwhile, combine the cream cheese, sour cream, and 1 teaspoon thyme in a medium bowl. Stir in the spinach and artichokes and season with salt and pepper.

In another medium bowl, combine the Panko, Parmesan cheese, 2 cloves minced garlic, 1 tablespoon olive oil, and 1 teaspoon thyme.

Spoon the artichoke mixture evenly into the mushroom caps and sprinkle generously with the breadcrumb mixture. Bake 10 to 12 minutes, until the crumbs are golden-brown and the filling is hot. Serve immediately.

Source: Slightly adapted from Pink Parsley

Eggplant Parmesan

Tags

basil, breadcrumbs, Cook's Illustrated, eggplant, garlic, Italian, tomato

I’m a little late in getting in the Christmas spirit. I’m still trying to get there, and am starting to feel like I’m really running behind. I’ve just now sort of started my Christmas shopping, and in terms of Christmas baking… well, I have ideas and plans, so now I just need to motivation and spirit to get started! Hopefully soon. 🙂

In the meantime, it is super cold  here. Not compared to places where it snows and whatnot, but it’s cold for my area, and it’s very cold to work outdoors in! It’s times like this that warm comfort food is perfect. And for me, at least, Eggplant Parmesan fits that bill. It’s my favorite Italian dish of all times. Yes, it is a little time consuming with multiple steps and components, but so worth it! Especially since this recipe is baked instead of fried, so it’s healthier than your standard Eggplant Parmesan, and certainly doesn’t lack in flavor like some healthier alternatives sometimes do.

Salting the eggplant helps remove some of the bitterness from the eggplant, and remove some excess liquid so you don’t end up with watery Eggplant Parmesan. You make your own simple sauce, which could be skipped to make things a little simpler if desired. And the really unique thing about this recipe is that you leave edges of the eggplant exposed while baking it, so it doesn’t end up all soggy and mushy, but instead has some crunch to it! Gotta love a variety of textures! I serve it alongside some spaghetti with tomato sauce, olive oil and garlic, or butter and Parmesan to keep things simple and purely Italian! 🙂 Enjoy!Eggplant Parmesan

Eggplant:
2 pounds globe eggplant, cut crosswise into ¼-inch thick rounds
1 tablespoon kosher salt, divided
8 slices high-quality white bread, torn into quarters
1 cup grated Parmesan cheese (about 2 ounces)
Salt and ground black pepper
1 cup unbleached all-purpose flour
4 large eggs
6 tablespoons extra-virgin olive oil

Tomato Sauce:
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes
2 tablespoons extra-virgin olive oil
4 medium cloves garlic, minced
¼ teaspoon red pepper flakes
½ cup fresh basil leaves chopped
Salt and ground black pepper
8 ounces mozzarella cheese, shredded (2 cups)
½ cup grated Parmesan cheese (about 1 ounce)
10 fresh basil leaves torn, for garnish

To prepare the eggplant: Toss half of eggplant slices and 1½ teaspoons kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and kosher salt, adding second batch to colander. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on a triple layer of paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.

While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place a rimmed baking sheet on each rack, and heat oven to 425 degrees F. Pulse bread in food processor to fine, even crumbs, about fifteen 1-second pulses. Transfer crumbs to pie plate and stir in 1 cup Parmesan, ¼ teaspoon salt, and ½ teaspoon pepper; set aside.

Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Lightly whisk eggs in a second pie plate. Place 8 to 10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, then dip in eggs and let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack. Repeat with remaining eggplant.

Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place breaded eggplant on the sheets in a single layer; bake about 30 minutes, until eggplant is well browned and crisp, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Leave oven on.

To make the tomato sauce: While eggplant bakes, heat olive oil in a large saucepan over medium-high heat. Add garlic and red pepper flakes and cook until garlic is light golden and fragrant; stir in the crushed and diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes. Stir in basil and season to taste with salt and pepper.

To assemble: Spread 1 cup tomato sauce on bottom of 13×9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit. Spread 1 cup sauce over eggplant and sprinkle with half of mozzarella. Layer remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp. Sprinkle with remaining mozzarella and ½ cup Parmesan cheese. Bake at 425 degrees F for 13 to 15 minutes, until bubbling and cheese is browned. Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.

Source: Slightly adapted from Cook’s Illustrated January 2004

Pumpkin-Apple Soup

Tags

apple, cream, nutmeg, Pumpkin, sage, thyme

November is at an end… it went by so fast! I suppose I should be stopping with the pumpkin recipes, since now is the time for red and green, peppermint and eggnog. But one more pumpkin recipe before it’s too late! Besides, soup is perfect for winter! This soup is complete comfort food, warming you from the inside out.

I’ve never tried pumpkin soup before, and while it always sounded good, I never saw a recipe that really jumped out at me. Now this recipe, it looked exceptional. I think it was the apple. It sounded like such a wonderful addition, especially when added with the savory herbs where a lot of recipes stick to cinnamon. The apple lends a unique flavor… mildly sweet and mildly tart but still a mild taste of apple among the pumpkin and cream. When it starts getting cold and you feel like something comforting, grab a bowl of this delicious soup!Pumpkin-Apple Soup
Yield: 6 to 8 servings

1 tablespoon olive oil
1 small onion, diced
2 Granny Smith apples, peeled, cored and diced (about 2 cups)
½ teaspoon kosher salt
6 cups vegetable stock
⅔ cups natural applesauce
½ teaspoon ground black pepper
½ teaspoon ground sage
½ teaspoon dried thyme
¼ teaspoon ground nutmeg
30 ounces pumpkin puree
¼ cup brown sugar
½ cup cream

In a large soup pot over medium heat, add the olive oil and heat until it shimmers. Add the onion, apples, and salt. Sauté until onions are translucent, about 7 minutes. Add the vegetable stock, applesauce, pepper, sage, thyme and nutmeg. Bring to a boil and cook until apples are very tender, about 5 minutes.

Add the pumpkin and brown sugar and cook for 10 to 15 minutes over medium heat. Remove from heat and use an immersion blender to blend soup until smooth. Alternately, use a blender to blend the soup in batches. Add the cream and mix thoroughly. Warm over very low heat, and add more cream or water to thin out more, if desired. Remove from heat and serve.

Source: Slightly adapted from Brown Eyed Baker

Black Bean Burgers

Tags

black beans, burger, chili powder, cilantro, cumin

Back when I was in San Diego, the hotel I worked at made really good vegetarian burgers. It was the first time I ever tried one, and I can’t say I ever tried any more. I kept meaning to try some frozen ones, but I didn’t think they would be any good. And why waste the money! So when I saw black bean burgers, I knew I had to try them!They are awesome! One time, I made 4 burgers, so they were thicker but also had that mushy bean texture in the middle, so I’ll probably stick with making 6 (which are about the thickness pictured). But these hold together really well, and the spices and cilantro add amazing flavor. They’re also a cinch to throw together and make a nice, quick meal!

I realized as I was eating one of these today, that when I eat vegetarian, I eat a lot of black beans! They’re tasty and full of protein, and perfect to make these burgers more substantial. If you like black beans, you’ll love these burgers!Black Bean Burger

2 (15.25-ounce) cans black beans, rinsed and drained
1½ tablespoons olive oil
¼ cup onion, minced
2 cloves garlic, minced
¼ cup chopped cilantro
1 cup Panko bread crumbs
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon black pepper
¼ teaspoon salt
2 large eggs, lightly beaten

Combine oil, onion, garlic, cilantro, and ⅔ of the beans in the work bowl of a food processor. Pulse 8 times or until beans make a thick paste. Scrape bean mixture into a bowl.

Stir in breadcrumbs, spices, eggs, and remaining whole beans. With moistened hands, divide bean mixture into 6 equal portions, shaping each into a 3-inch patty.

Spray a large nonstick skillet and heat over medium heat. Add patties to pan and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 4 minutes or until bottom edges are done and patties are cooked through. Serve with your choice of burger fixings.

Source: Adapted from Elephant Eats and Annie’s Eats