Roasted Vegetable and Goat Cheese Pizza

Tomorrow I leave for Cuzco, Peru for three weeks so my family decided to have a nice dinner together before I go. I was inspired to make pizza after a recent trip I took last weekend with my friend for what has now become our annual summer trip to Seattle. We had a lovely time and spent shopping, browsing, walking, and of course eating. We stayed with my former neighbors, as we always do, and made some homemade Twix bars for dessert one evening as well as pancakes for breakfast the next day.

Prior to leaving on Sunday night, I took my friend to one of my favorite restaurants: the Cheesecake Factory. As the name would suggest, this restaurant features an abundance of cheesecakes including my personal favorite the Godiva Chocolate Cheesecake. This cheesecake has a base layer of chocolate flourless cake, then a layer of chocolate cheesecake, topped with a layer of chocolate mousse, and then finished with a chocolate ganache. It is the ultimate chocoholic's dream served on a platter decorated with chocolate swirls.

Despite its name, the Cheesecake Factory also has a wide variety of other menu items ranging from sandwiches to salads to pizzas, pastas, steaks....the list really goes on and on. In fact their menu is more of a book than a menu and it can take quite a while to simply read through all of the choices. We both decided to order pizzas and I went with the roasted vegetable and goat cheese pizza. It was delicious and all week long I couldn't stop thinking about it therefore I decided to try and recreate it at home.

I must confess that I am not experienced in pizza making and have only made it a couple of times in the past. Before the days of the Kitchen Aid I found it too much of a hassle to make my own dough so, rather than go to the store, I would stop by the local pizzeria and buy their dough. Since then, I have made both my own dough and pizza sauce but I still had a problem with stability. Whenever I made pizza the fillings would be so heavy that the dough couldn't stand up to them and the slices would sink in the middle. Instead of a crispy crust I would often be left with a soft, floppy bread that absorbed too much of the liquid and would start to sag.

At last I finally found the solution to my problem: a pizza stone. The stone is basically a flat, ceramic round that is preheated in the oven while you are making the pizza. Once ready, the pizza is transferred onto the stone and because its already hot it starts to bake the bottom right away, creating a nice crispy crust that can hold the weight of the toppings.

In addition to the roasted vegetable and goat cheese pizza, I also made a shrimp and pesto pizza as well as a light caprese salad and sliced roasted beets with goat cheese and toasted pecans. It was a great meal and I enjoyed being able to share it with my family before my trip. Although my pizzas were made using "specialty" equipment that not everyone has, I'm not suggesting that homemade pizza can only be made with a Kitchen Aid and pizza stone. However, it definitely makes the process easier and the results more restaurant-like. The pizza stone was definitely worth the $10 I paid for it and as for the Kitchen Aid...well that speaks for itself.

Roasted Vegetable and Goat Cheese Pizza

For the dough:
Note: This makes enough dough for two pizzas.

• 1/2 cup warm water
• 1 envelope instant yeast
• 4 cups flour
• 1 1/2 tsp salt
• 1 1/4 water, room temperature
• 2 tbsp extra virgin olive oil

1. Sprinkle the yeast over the warm water and stir gently. Add the room temperature water and stir through.
2. Combine the flour and salt and mix together.
3. Using a mixer on low speed, or a handheld mixer, add the yeast mixture and olive oil to the flour and mix until a cohesive dough starts to form.
4. If using a mixer, switch to the dough hook and continue to knead on low speed for about 4-5 minutes, or until the dough is smooth and elastic. If using a handheld mixer, lightly flour the counter and proceed to knead by hand for 8-10 minutes, looking for the same smooth and elastic consistency.
5. Transfer the dough to a lightly oiled bowl and turn over once to coat the top as well. Cover with plastic wrap and set aside in a warm, dry place for 1 1/2-2 hours or until the dough has doubled in size.

For the pizza sauce:
Note: This sauce is enough for two pizzas.

• 1 28 oz (392 mL) can crushed tomatoes
• 2 tbsp grated Parmesan
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 1 tbsp sugar
• Salt to taste

Combine all of the ingredients and then set aside for one hour for the flavors to blend.

For the roasted vegetables:
Note: This is enough vegetables for one pizza.

• 1 small zucchini, chopped
• 1 small eggplant, chopped
• 1 bell pepper, sliced
• 1/2 onion, sliced
• Balsamic vinegar
• Olive oil
• Salt and pepper

Combine all of the vegetables in a bowl and lightly drizzle with the balsamic and olive oil as well as sprinkle some salt and pepper. Mix the vegetables so that they are evenly coated and then lay out in a single layer on a baking sheet and bake at 425 degrees Fahrenheit for 15-20 minutes, or until tender.

For assembly:

• Above ingredients
• Mozzarella cheese, grated
• Kalamata olives, sliced
• Goat cheese

1. If using a pizza stone, put it in the oven and allow it to preheat with the oven at 500 degrees Fahrenheit for about 30 minutes before transferring the pizza to it.  
2. Punch down the dough and then separate into two equal pieces. Shape each pieces into a smooth, round ball and allow it to sit on a lightly floured surface for 10 minutes (this will make it easier to roll/stretch).
3. Proceed to roll/stretch out the dough until it is of the desired size then brush the edges with olive oil.
4. Top with the pizza sauce, then the grated cheese, then the vegetables, and finish with some olives and goat cheese.
5. Transfer the pizza to the oven and bake at 500 degrees for 12-15 minutes, or until the crust is golden and the cheese is bubbling. If not using a pizza stone the baking time may be greater, around 18-20 minutes.

Peach Strudel

Due to the fact that it is summertime right now my family has been buying a variety of fresh fruit and our kitchen is filled with strawberries, cherries, peaches, apricots, plums....really the list is endless. Unfortunately, our desire to have such a wide selection of fruit leaves us unable to consume all of the fruit fast enough before it becomes too soft and ripe. At the beginning of the week I noticed that our peaches had become quite soft and I knew that in my "firm fruit" loving household no one was going to eat them in their natural form by this point. I had come across a recipe online for a blueberry strudel and decided to make it using the peaches instead.

The recipe was quick and easy and even the assembly was fast. The only time consuming part was preparing the filling because I had to peel the peaches but after preparing a peach tart for my cousin's birthday last week I learned a neat trick on how to quickly peel fruits. The fruit is scored at the bottom with an X and then submerged in boiling water for 30 seconds. Once it has cooled for a minute the skins can be easily peeled off; just make sure not to keep the fruit in the water for too long otherwise it will start to cook.

The original recipe called for a lemon glaze and, although I made it, I decided to only put in on half of my strudels. I had a feeling that the lemon flavor might be a little too strong compared to the delicate peaches and therefore I simply sprinkled some sugar on the remaining half. I'm glad that I left half unglazed because everyone agreed that it ended up tasting better. The peaches were able to really shine in the strudel with just a little sugar on top while the ones with the glaze mostly tasted of lemon. Perhaps if I had created the recipe with the blueberry filling, as it was originally intended, the glaze would have worked out better because I know from past experience that blueberries and lemon are a very classic combination and the two fruits are able to hold their own ground relative to each other. Next time I will try making the strudels with the blueberry filling and the glaze, but I will definitely repeat the peach strudel with the simple sugar on top as well.

Peach Strudel

• 2 cups peaches, peeled and chopped into small pieces (2 large peaches should suffice)
• 2 tsp corn starch
• 1/4 cup sugar + 1 tbsp extra for sprinkling
• 1 package puff pastry, thawed
• 1 egg yolk + 1 tbsp water

1. Prepare the filling by combining the peaches, corn starch, and sugar in a small saucepan over medium heat. Stir all of the ingredients together and continue to heat until the mixture lightly boils and thickens. 
2. Set the filling aside to cool in a colander over a bowl so that the extra juices are drained.
3. Meanwhile, roll out the two puff pastry dough halves into rectangles of equal size approximately 14" x 12". Cut each of the rectangles into 12 squares.
4. Combine the egg yolk with the water to create an egg wash and, using a pastry brush, brush the borders of 12 squares of dough.
5. Divide the filling evenly among the 12 brushed squares and then top with the unbrushed squares of dough. Using a fork, crimp and seal the edges of each strudel and then place on a cookie sheet sprayed with cooking spray.
6. Use the remaining egg wash to brush the tops of the dough and then sprinkle with the extra sugar.
7. Bake at 450 degrees Fahrenheit for 10-12 minutes, or until the dough puffs up and becomes lightly golden.

Red Lentil, Tomato, and Coconut Soup

I find it amazing how easily the weather can change on a dime. Just this morning I looked out the window and could see the clouds scattered all over the sky, bringing intermittent showers all day. However at about 4 o'clock the clouds disappeared and the sun came out in full force. Then in the evening the clouds returned and the rain came with them. Luckily we were having dinner during the brief sunny period and I managed to snap a nice photo of the soup that I made.

The inspiration for the soup came from my family's new found love of coconut milk, especially my mom. After my success with the Thai Tom Kah Gai Soup I wanted to try using the coconut milk again in another soup. Once again, tastespotting.com was my starting point and I browsed through many coconutty recipes before settling on one using red lentils. Although I didn't actually follow the recipe and used my own spices I liked the idea of using red lentils because they're quick and easy to cook.

When I tasted the soup I enjoyed it but I couldn't easily detect the coconut flavor over that of the lentils. The coconut milk added a certain creaminess but to me it just tasted like a yummy lentil soup. My mom, however, said that she could definitely taste the coconut and it added what she refers to as "Thai style" to the soup. I guess her palette is more refined than my own and she can detect subtleties in flavor. Even though I couldn't taste the coconut I still loved the soup and the rest of the family seemed to appreciate it as well.

Red Lentil, Tomato, and Coconut Soup

• 1 medium onion, chopped
• 2-3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 28 oz can crushed tomatoes
• 1 12 oz (400 mL) can coconut milk
• 6 cups (2 L) chicken or vegetable stock
• 2 cups red lentils, rinsed and drained
• 1 lemon
• Olive oil
• Salt and pepper to taste
• Optional: 1/4-1/2 tsp red chili flakes

1. In a large pot, saute the onion and garlic for 3-4 minutes over medium heat until the onion starts to become translucent.
2. Add the ground cumin, coriander, and chili flakes, if using, and stir through.
3. Add the tomatoes with their juices, coconut milk, stock, and lentils and bring the soup to a boil.
4. Once boiling, reduce the heat to a simmer and cook for about 25-30 minutes until the lentils are soft and mushy. Keep the pot partially covered and stir the soup occasionally.
5. Using a blender, puree the soup in batches then return to the pot. Add some lemon juice and season with salt and pepper to your liking.

Lemon and Green Vegetable Risotto

Although I have made many recipes by now that require the use of chicken stock I must admit that I have never actually prepared it on my own...until today. When I first started cooking, I would buy cartons of chicken stock or occasionally dissolve a bouillon cube in hot water. Then last winter, while on my soup-making spree, my parents were making chicken stock on a weekly basis for my grandfather. Therefore, whenever I needed it for one of my soups it was always on hand in the fridge. I knew that at some point I would have to make it on my own but somehow the opportunity hadn't present itself.

Well today the opportunity finally came because I decided to make risotto and I needed some sort of stock, be it chicken or vegetable. Luckily, after watching my parents make chicken stock on a weekly basis all winter long, I knew the basic idea and all I had to do was call up my mom and confirm all of the steps before I started. The more traditional method involves boiling hot water in a large pot with chicken, celery, carrots, onion, bay leaves, and some black peppercorns. However in my house we use a pressure cooker because it delivers the same results, but much faster. Also, we add a seasoning mix called Vegeta at the very end to give it a little extra flavor.

I followed my mom's directions and the stock came together within 45 minutes. I was so surprised at my silly fears prior to making it considering how easy and seamless the whole process was. Once I had the chicken stock I proceeded to make the risotto, carefully adding one cup at a time and stirring it very frequently. The result was a delicious and creamy risotto with a nice acidic balance provided by the lemon. It was especially pleasant to eat outside in our backyard because the bright yellow of the corn and green of the zucchini were vibrant in the sunlight.

Lemon and Green Vegetable Risotto
Note: I used zucchini in the risotto because that's what I had on hand. Other options include asparagus, edamame beans, or any other green vegetable of your choosing.

• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 2 tbsp butter
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 1 lemon, zested and juiced
• 4-5 cups chicken or vegetable stock, warmed
• 1 tbsp olive oil
• 2 small zucchini, chopped
• 1 12 oz (341 mL) can whole corn kernels
• 1/2 bunch of cilantro, chopped
• 1/2 cup grated Parmesan 
• Salt and pepper to taste

1. Heat the butter over medium heat then add the onion and garlic and cook for about 3 minutes or until transparent.
2. Add the rice and stir through so it is evenly coasted with the onions and garlic. Continue to cook for another 2 minutes.
3. Add the white wine and lemon zest and stir a little until the rice absorbs the wine.
4. Add the stock to the rice, one cup at a time, and stir frequently between each addition. Make sure the stock is warm when you add it and don't add additional stock until the rice has mostly absorbed the previous addition.
5. Continue to add stock and stir for about 25-30 minutes, or until the rice has become cooked and tender but is still a little firm. It may not be necessary to use all of the stock to achieve the right consistency.
6. Meanwhile, heat up the olive oil in a separate pan and saute the zucchini for 4-5 minutes, or until it becomes tender. Remove from the heat and set aside.
7. Once the rice has cooked through, add the lemon juice and Parmesan and stir through. Then add the corn kernels, zucchini, and cilantro and mix well to incorporate everything. Season with some salt and pepper.

Lime Cheesecake with Blackberry Sauce

Often times the recipes that I try out or create are a reflection of my parents' recent trip to the grocery store, and this year my grandfather's birthday cake was no exception. Last week my mom went to Costco and came back with a bag full of at least a dozen limes. Her reason for the purchase: they were on sale. I've noticed that when it comes to sales at Costco, my parents can hardly resist and that's usually how we end up trying new products. Of course that's the whole idea behind a sale marketing strategy; reel in the customer with a good deal and hope that they like the product enough to buy it again at the regular price next time.

Regardless of how the limes ended up in our kitchen the point is that we suddenly had a lot, more than we could possibly consume in a reasonable time frame before they went bad. Limes, I find, have a very strong flavor and therefore have the tendency to be used sparingly in dishes. I knew that I needed to make something that would require more than just a half of a lime. I had previously seen a recipe on Annie's Eats for a lime cheesecake and I decided to make it for my grandfather's birthday.

Since I make cheesecakes so often I decided that I wanted to try something new and rather than make my classic graham cracker crust, I made a crust which combined ground almonds with the graham crackers. Although the cheesecake was impeccably smooth and creamy the crust, unfortunately, got mixed reviews. Personally, I found that both the texture and taste took away from the soft feeling of the cake and I didn't enjoy it. However, the lime flavor of the actual cheesecake was quite pronounced and the blackberry sauce that I drizzled on top complimented it well. Next time I will stick to my classic crust and I'm sure the cake will be 100% delicious.

Lime Cheesecake with Blackberry Sauce

For the crust:
Note: This is my classic crust recipe, which I feel would be better suited for the cake. To make the almond crust simply substitute 1 cup of finely ground almonds for 1 cup of graham crackers and then use an additional 1 cup of graham cracker crumbs.

• 2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/3 cup unsalted butter, melted

Combine all of the ingredients in a bowl and then transfer to an 11" springform pan. Gently press down all along the bottom and sides and then bake at 350 degrees Fahrenheit for 8 minutes. Set aside to cool.

For the lime cheesecake:

• 2 lbs (4 blocks) cream cheese, room temperature
• 1 1/2 cups sugar
• 4 large eggs
• 1 1/2 cups sour cream
• 3 limes, juiced and zested

1. Beat the cream cheese on medium-high speed for about a minute, until smooth.
2. Beat in the sugar and then the eggs, one at a time, at low speed. Scape down the sides of the bowl as necessary.
3. Beat in the sour cream and then the lime juice and zest and mix on medium speed until everything is well incorporated.
4. Pour the mixture into the cooled springform pan and bake for 55 minutes at 325 degrees Fahrenheit using a hot water bath or by placing a pan of hot water on the lowest rack beneath the cake.
5. Without opening the oven door, turn off the oven and leave the cake to cool for 1 1/2 hours inside the oven. Afterward, remove from the oven and cool to room temperature before refrigerating for at least 4 hours, though preferably overnight.

For the blackberry sauce:
Note: The recipe for the blackberry sauce makes about 1/4 of a cup. I drizzled some over top of the cake in a nice pattern and served the rest in a small bowl alongside it for people to individually spoon onto their own pieces.

• 6 oz blackberries
• 2 tbsp sugar
• 1 1/2 tsp cornstarch 
• 1 1/2 tsp cold water

1. Combine the blackberries and sugar in a small saucepan over medium-high heat. Cook, stirring occasionally until the berries start to release some of their juices.
2. In a separate bowl combine the cornstarch and cold water and whisk together until smooth. Add the mixture to the blackberries and mix well.
3. Reduce the heat to medium-low and continue to cook and stir until the mixture comes to a low boil. If necessary, add a little water so that it doesn't start to burn.
4. Remove from the heat and press the mixture through a fine mesh sieve to remove all the seeds.

Pavlova Nests with Berries and Cream

As much as I hate to admit it my mom and I are still Kitchen Aid virgins...sort of. Although we have been steadily using the Kitchen Aid stand mixer for several of our baked goods, we still get a little nervous every time we use it and are not sure if we are doing everything correctly. Yesterday was a big day because it was my dad's birthday and we had all of my parents friends come to our house to celebrate. The party was a great success, filled with lots of yummy food and entertaining jokes, and was worth the week we spent preparing.

Part of our preparations included making these little nests out of meringue ahead of time and then filling them with whipped cream and topping with berries during the actual party. My mom makes these pavlova nests every year for the occasion and this year I asked her if I could help. She readily agreed and so we proceeded to whip up some eggs and pipe out the nests. We were so excited at the prospect of using our Kitchen Aid because we had seen how well it whipped eggs in the past to a very light and fluffy consistency.

However as soon as we started piping out the nests we knew there was a problem. The meringue was indeed very fluffy, but a little too much so, and it had air bubbles in it when we piped it out. We continued to pipe out the rest but were doubtful of the result. Our fears were proven when we saw the pavlovas turn a golden color in the oven and deflate, instead of remaining white and sturdy.

No worries, I said, it happens. I assured my mom that the next batch would turn out better and we must have made some blunder along the way. So the next morning I once again whipped up some egg whites in the Kitchen Aid and piped out the nests onto the baking sheets. The meringue looked so good in the bowl before I started piping...it had the perfect white glossiness and stiff peaks. Unfortunately, the exact same problem occurred as soon as I started piping and the end result was the same.

Finally, my mom and I admitted to ourselves that perhaps the problem was our unfamiliarity with the Kitchen Aid and therefore decided to go with what we know. We made the next batch using our hand mixer, just like in the past, and this time it worked. Right as I started piping out the nests I knew that we had finally accomplished our task.

In two days we ended up making four batches, two failed and two successful. Although the failed pavlovas did not look right, they still tasted good and our family ate them throughout the week leading up to the party. But on the day of the party my mom and I proudly served the successful pavlova nests and everyone ate them up eagerly. We lapped up their compliments and agreed that, even though it took us longer than we anticipated, we enjoyed our time in the kitchen because we were with each other.

Pavlova Nests with Berries and Cream

• 4 large egg whites
• 1 cup sugar
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla
• Berries for garnish

1. In a large bowl, beat the egg whites on medium-high speed until soft peaks form.
2. Increase the speed to high and slowly add the sugar. Continue beating until the meringue becomes glossy and stiff peaks form.
3. Cut the tip off of a ziploc or plastic bag and proceed to pipe out little circles about 2-2 1/2" in diameter on baking sheets lined with parchment or wax paper. Once the desired diameter is reached, pipe the meringue a couple of times over the edges to build up a wall. Alternatively, you can spoon out the meringue onto the trays and then use the back of the spoon to create a slight indent in the middle to hold the cream.
4. Bake the meringues for two hours at 200 degrees Fahrenheit. Turn off the oven and leave them inside for at least another hour to dry out. They should look white and hard and feel crispy when taken out.
5. To make the whipped cream, whip the heavy cream on high speed and add the powdered sugar and vanilla once it starts to solidify. 
6. Spoon the whipped cream into the nests just prior to serving and top with some berries for garnish.