Roasted Summer Cherry Tart

A long time ago I bought a tart pan but sadly I have only used it a couple of times. Personally, I think tarts are very simple and elegant but since I tend to bake cakes for most occasions tarts aren't deemed special enough. Last week my parents were invited for a summer barbeque and my mother was in search of an easy appetizer she could make and bring. The idea to make a tart using roasted tomatoes had crossed my mind before and when I proposed it to her she was in favor of it.

Since I also had friends coming over that night we decided to make two and each bring one to our respective get-togethers. Normally, I like to make everything from scratch but we were pressed for time so we bought store-made pie dough and a goat cheese blend with herbs. To balance the tangy flavor of the goat cheese we also mixed it with a little bit of dill and regular cream cheeses. After finishing both tarts in under two hours, we were quite pleased with our impromptu appetizer creation. The tart was light and refreshing with the sweetness of the tomatoes against the tangy goat cheese. Also we sprinkled a little bit of white balsamic over top for a touch of acidity. Both groups enjoyed the tarts and complimented us on the taste.

Roasted Summer Cherry Tart

• Pie dough (can be store bought or made from scratch)
• Goat cheese (optional goat cheese blend with herbs or pepper)
• Cream cheese
• Optional: 2-3 cloves garlic, finely minced
• Cherry tomatoes
• White Balsamic vinegar

1. Bake the shell of the tart in a 10" tart pan according to the package instructions (store bought) or recipe (home made). Make sure to prick the bottom of the dough with a fork prior to baking to keep the crust flat.
2. Mix the goat cheese with cream cheese and garlic, if using. The quantities are purely based on personal preference. We used about 150 g goat cheese, 50 g dill cream cheese, and 100 g regular cream cheese, but we also had leftovers.
3. Once the tart shell is baked, spread an even layer of the mixture across the bottom. The layer should be present, but not too thick.
4. Slice the tomatoes in half, lengthwise, and arrange in concentric circles across the tart. Try to leave as little space as possible between the tomatoes as they will shrink in the oven.
5. Return the tart to the oven and place under the broiler for 3-5 minutes. Watch carefully as the broiler can heat up very quickly. Remove the tart from the oven once the tomatoes start to wrinkle and pop. They will continue to shrink a little after so better to remove earlier rather than later.
6. Allow the tart to cool for a few minutes then sprinkle with a little of the white balsamic prior to serving.

Bolognese Pasta Bake

A few weeks ago my parents went on a transatlantic cruise which left my brother and me alone while they were on vacation. As is the usual case, I was in charge of all the meals while they were away. For the most part, I tend not to try anything new while my parents are away because a) my brother is sometimes a picky eater and may not like it b) there are less mouths to feed and if my brother doesn't like it I have to eat it all myself which gets tiring.

However when I came across this recipe online I was pretty certain my brother would enjoy it and my instincts served me well. He downright gobbled almost the entire casserole dish on his own, leaving me with just two portions, one immediately after I cooked it and one the next day for lunch. By the time I came home from work the following day, it was all eaten up and I had to come up with something last minute for dinner.

One of the reasons why I suspect my brother liked it so much was because it was simple and had two ingredients he loves: noodles and meat. In fact he said it was practically like lasagna except it didn't require the extra effort of layering everything. Although making the meat sauce was a long process (over two hours for it to simmer and develop a strong flavor) it wasn't actually difficult because it just required occasional stirring. Also I didn't mind because it smelled great and filled the kitchen with a wonderful aroma. When my parents returned from their trip I told them how much my brother enjoyed the dish and my mom requested I make it again so that she may try it too.

Bolognese Pasta Bake

For the Bolognese sauce:
Note: This sauce can be made on its own ahead of time and then combined with the noodles and baked in a casserole dish. Alternatively, the sauce can just be made for regular pasta.

• 1 lb ground beef
• 2 796 ml cans crushed tomatoes
• 1 large onion, finely diced
• 3 cloves garlic, finely minced
• 1 cup beef stock
• ¼ cup red wine
• 5-6 fresh basil leaves, torn
• Handful fresh parsley, roughly chopped
• Salt and pepper
• Olive oil

1. Heat some olive oil over high heat in a large skillet and add the ground beef. Cook until no pink is visible then drain the beef and set aside.
2. Using the same pan, heat some new olive oil and sauté the chopped onions over medium heat until translucent, about 3-5 minutes. 
3. Add the garlic and cook for another minute, until fragrant.
4. Turn the heat up to high and add the red wine. Deglaze the pan by scraping any bits off the bottom.
5. Once the wine has cooked out, reduce the heat to medium and add the tomatoes. Divide the beef stock evenly between the two empty cans and swish it around to release any chunks left behind then add the stock to the pot.
6. Add half of the fresh basil and parsley and bring the sauce up to a boil. Once boiling, drop the heat to low and allow it to simmer for about two hours, stirring occasionally.
7. Once the sauce has thickened considerably, season with salt and pepper and add the remaining basil and parsley.

To assemble:

Note: Any type of pasta can be used for this though I used egg noodles.

• 1 package egg noodles (about 340 g)
• 100 g light part skim mozzarella cheese, grated
• 2 tbsp Parmesan cheese, grated

1. Cook the pasta according to the package instructions but for half the time recommended for "al dente".
2. Drain the pasta then add to the pot containing the meat sauce. If the sauce is very thick you may want to add a little of the water from the pasta to thin it out, though I found this unnecessary.
3. Mix everything well to evenly coat the noodles with sauce then transfer to a large greased casserole dish.
4. Sprinkle the pasta with the grated cheeses and cover with aluminum foil. Bake for 40 minutes at 375 degrees Fahrenheit then remove the foil and place under the broiler for about five minutes, or until the cheese is bubbly and slightly browned. 

Butternut Squash, Kale and Sausage Hash

There's nothing like digging through your fridge, throwing a bunch of random ingredients into the pan, cooking them up together and then calling it a "hash". Just like the word entails, a hash is really just a modge-podge of many different ingredients and a great way to use up random things you may have lying around. More importantly, it's a great way to make an easy carefree breakfast that can also be reheated later for lunch or dinner.

I first made this hash about a month ago but I have to admit it was a planned dish and not just random leftovers. I had seen a recipe that for something similar that combined butternut squash and sausage. Although the butternut squash and kale are both ingredients typically found in my fridge, the sausage was not and I had to specifically go to the store to buy it.

What I liked about this particular hash is that the mild spice of the sausage balanced the sweetness of the butternut squash, a flavor that can sometimes be too strong and overwhelming. Combined with the fresh tomatoes and bitter kale, the dish had the perfect balance. It was great on its own and also the next day when I made it even more "breakfasty" by reheating it and cracking two eggs over top then lightly frying just until the egg whites cooked through and the yolks were still runny.

Butternut Squash, Kale and Sausage Hash
Note: I didn't measure everything precisely so these are just estimates as to the quantities I used as far as the spices go.

• 2 lbs butternut squash, peeled and cubed
• 5 small mild Italian sausage (or other type if preferred)
• 1 small onion, chopped
• 2-3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 large tomatoes, roughly chopped
• 2 cups baby kale, rinsed and drained
• 1 twig rosemary, finely chopped
• 3 tsp dried basil
• 3 tsp dried thyme
• 3 tsp dried oregano
• Olive oil
• Salt and pepper

1. In a large bowl, combine the cut pieces of butternut squash, the chopped rosemary, 1 teaspoon each of the dried basil, thyme, and oregano. Drizzle with a little bit of olive oil and add some salt and pepper. Stir well to evenly coat the butternut squash with the herbs.
2. Lay out the pieces of butternut squash in a single layer of a large baking tray. Bake for 20 minutes at 400 degrees Fahrenheit. Once the butternut squash is tender enough to poke through with a fork, remove from the oven and set aside.
3. Meanwhile, while the squash is baking, prepare the sausage by removing from the casing and frying over medium-high heat until completely cooked through and no pink remains. Drain the sausage from the pan and set aside.
4. Heat some olive oil over medium heat and saute the chopped onions for 3-5 minutes, or until they start to become translucent.
5. Add the chopped garlic and continue to cook for another minute until the garlic becomes fragrant.
6. Add the chopped pepper and tomatoes and cook for another 3-5 minutes or until it begins to soften. Mix in the remaining 2 teaspoons of dried basil, thyme, and oregano and stir to combine.
7. Add the cooked sausage back into the pan as well as the pieces of butternut squash and kale. Season to taste with salt and pepper.
8. Briefly cover the pan with a lid to allow the kale to gently wilt. Remove from the heat and serve warm.

Red Quinoa Salad with Cilantro Lime Dressing

In addition to making the grilled chicken kabobs for dinner the other  night, I also made a quinoa salad which I served in the shell of the pineapple. This was actually my first time using red quinoa as opposed to the regular white or yellow looking quinoa.

There are actually three types of quinoa: regular, red, and black. I was curious about the difference between the three and supposedly the red and  black varieties have "nuttier" flavor as opposed to the regular one.  According to some sources, it is best to use the red and black quinoa for things like a salad or any dish that you would want the grains to remain as  individual pieces. However in dishes where the quinoa is used as more of a stuffing medium, such as stuffed peppers or even patties made of quinoa, it is better to use regular quinoa as it clumps together more.

I have to admit I don't think I tasted any stronger flavor from the red quinoa but it definitely made for an interesting appearance to the salad. Maybe next time I will try the black quinoa and see whether I notice any different taste to it.

Red Quinoa Salad with Cilantro Lime Dressing

• 3 cups cooked quinoa
• 2 cups shelled edamame beans
• 2 cups corn kernels
• 1 cup baby tomatoes, quartered or halved
• 1 cup mini bocaccini, quartered
• ¼-½ bunch fresh cilantro (I used ½ cilantro, ½ Italian parsley combination)
• 2-3 cloves garlic
• 1 lime, juiced
• ½ tsp salt
• ¼ tsp pepper
• 2-3 tbsp olive oil
• Optional: 1-2 tbsp hot sauce

1. In a food processor, combine the cilantro, garlic cloves, lime juice, salt, pepper, olive oil, and hot sauce if using. Blend until smooth and the dressing comes together.
2. In a large bowl mix together the quinoa, edamame, corn, tomatoes, and bocaccini.
3. Pour the dressing over top and mix thoroughly. Cover and refrigerate for a few hours in order to chill the salad.

Hasselback Caprese Tomatoes

Last weekend was the first time this year that my family ate dinner outside in the backyard which, to me, signifies the official beginning of summer. My dad had spent the day repairing our broken gate and my mom and I went to an Italian festival. I was inspired by the festival to create this simple appetizer which I had seen a picture of a few weeks ago on Pinterest.

The idea comes from a caprese salad but rather than completely slice the tomatoes they are cut in a "hasselback" style and the fresh Basil and Mozzarella are stuffed in between the slits. Once I started assembling the tomatoes my mom was reminded of when I made hasselback yams and sweet potatoes when I first started the blog four years ago. Unfortunately back then the potatoes did not turn out as I had expected them to but this time the tomatoes gave me no problems.

I think these hasselback caprese tomatoes are a great summer appetizer because they take advantage of fresh ingredients and are super simple to make. However despite their simplicity they give off a nice and elegant appearance and are sure to please any guests.

Hasseback Caprese Tomatoes

• 8-10 Roma tomatoes
• Ball of fresh Mozzarella cheese (soft, not hard)
• Handful fresh Basil
• Balsamic vingegar
• Extra virgin olive oil

1. Wash the tomatoes and cut slits into them about ¼" apart. Cut the slits almost all the way through but make sure there is still a little bit of room on the bottom so that it stays together.
2. Roughly slice the Mozzarella cheese into pieces similarly sized to the tomato slits.
3. Carefully slide a piece of cheese and a Basil leaf between each slit of the tomato.
4. Drizzle the tomatoes with balsamic vinegar and extra virgin olive oil on top and serve.

Afghan Scallion Dumplings

I found this recipe not too long ago and it caught my eye because of its flavor profile. This dish, Aushak, is originally from Afghanistan. Considering that Afghanistan borders Uzbekistan, which is where my family is from, it used ingredients common to my household. However it also had a bit of an Indian feel to it by pairing the slightly spicy scallion dumpling with a cool and refreshing yogurt sauce.

It took me two hours from start to finish to make everything by myself, including prep time and cook time. Of course to simplify things the meat sauce can be prepared ahead of time and the dumplings can be refrigerated until ready to cook.

I really liked the taste of the dumplings and I thought it was interesting considering I have never had scallions be the center of point of a dish. Usually it is used as some sort of garnish with the protein being the star, however in this dish it was the other way around. My mom in particular loved the dish and helped herself to a second serving.

Afghan Scallion Dumplings

For the meat sauce:
Note: My "meat sauce" didn't turn out very sauce like but rather more like a thick consistency. I didn't have a problem with that but to make it more "saucy" extra water can be added.

• 1 large onion, finely chopped
• 1 lb ground beef
• 2-3 cloves garlic, finely minced
• 1 tsp ground coriander
• 1 tsp freshly grated ginger
• ½-1 cup water (I used tomato juice to give even more flavor)
• 3 tbsp tomato paste 
• Olive oil
• Salt and pepper

1. In a large skillet, heat the olive oil over medium-high heat and then saute the onions until golden brown. Set aside.
2. Using the same skillet, cook the ground beef until no longer pink.
3. Add the cooked onions back to the pan as well as the garlic, ginger, and coriander. Mix well to incorporate.
4. Pour the water into the pan (use more if wanting thinner sauce) and reduce the heat to low. Allow the sauce to simmer for 5-10 minutes or until it is your desired thickness. Season to taste with salt and pepper.

For the dumplings:

Note: I was able to make 30 dumplings but it depends on the size of the wonton wrappers.

• 2 bunches green onions, chopped (green parts only)
• 1 garlic clove, finely minced
• 1 tsp red chili flakes
• ½ tsp salt
• ½ tsp pepper
• 25-30 wonton wrappers

1. Combine all of the ingredients for the filling and mix well.
2. Place one tablespoon of the scallion mixture onto the center of a wonton wrapper. 
3. Use your finger to gently brush the edges of the wonton wrapper with water. Fold the wrapper in half, from corner to corner, creating a triangle shape. 
4. Press around the filling to get rid of any air bubbles and seal the edges by pressing them together. If desired, the two outer corners can also be brought together into the center and sealed with a bit of water.
5. Repeat with the remaining wonton wrappers and filling.

For the yogurt sauce:

• 1 cup yogurt
• 1 garlic clove, finely minced
• 2-3 sprigs dill, finely chopped

Combine all of the ingredients together and set aside.

To Assemble:

1. Bring a large pot of salted water to a boil. Once boiling, add the dumplings to the pot and cook for five minutes, or until they are all floating at the surface and the water comes back to a boil.
2. Use a slotted spoon to remove the dumplings carefully from the pot and allow them to finish draining in a colander.
3. Spoon half of the yogurt sauce onto the bottom of a large shallow dish. Place dumplings on top and then the meat sauce around the sides. Pour additional yogurt sauce on top of the dumplings.

Nachos

It's no secret that my family likes to shop and keep our pantry well-stocked with all sorts of food items ranging from canned goods, nuts, chips, crackers, pasta, grains, dried fruit, granola, chocolate...you name it, we probably have it. However occasionally it happens that our pantry becomes too full (generally after a big Costco trip) and we have to go through it and sort that which we don't need/will never use.

Last week, while cleaning through the pantry my mom came across a half-eaten bag of tortilla chips leftover from some picnic. Not wanting to eat them plain, but also wanting to get rid of the bag and not waste the chips we thought it would be a great idea to re-purpose them into nachos. Nachos are wonderful because you can literally put anything you want on the tortilla chips, stick it in the oven, and have a meal ready in ten minutes. Also, depending on what you top them with, nachos can serve as both an appetizer or main course. In my family we tend to put a lot of toppings so they become quite filling and we serve it as a main course, such as a lazy brunch.

Nachos
Note: Generally we put ground beef on our nachos but they can also be prepared using other meats or vegetarian. Also, the recipe below does not have quantities because these are just suggestions...make as little or as much as you want.

• Tortilla chips
• Cooked beef (I used the recipe from my Mexican Beef Lettuce Wraps)
• Diced tomatoes
• Salsa
• Sour cream
• Shredded cheese 

1. Spread a layer of tortilla chips evenly across a baking pan.
2. Top with ground beef, making sure to cover most of the tortilla chips.
3. Spread the diced tomatoes over the ground beef.
4. Use a large spoon to dollop the sour cream and salsa over top. Roughly spread it across so that most of the meat is covered.
5. Sprinkle the shredded cheese over top. (Don't skimp on the cheese...more is better!)
6. Bake at 350 degrees Fahrenheit for about 10-13 minutes, or until the cheese on top is bubbling and the tortilla chips around the edges are crisp.

Lahmacun

I originally intended on trying this recipe two months ago but several things got in the way and I didn't have a chance to get around to it until last week. This recipe is for a Turkish flatbread called Lahmacun, which is kind of similar to a thin crust pizza except for the fact that it features a lot of meat and no cheese. The idea is to create a vegetable/spice mixture that is added to ground meat and spread in a thin layer over some dough.

The recipe I found was quite simple and claimed that the flatbreads could be baked in a matter of minutes on the grill or a flat-top. When my mom and I tried to bake the first one on the flat-top it created a big mess and we couldn't figure out how to make the top bake through, so for the rest we switched to the oven.

It was definitely time consuming not because it was difficult, but rather because we didn't have enough room in the oven to bake more than two at a time, therefore extending the baking into an hour long process. However I think the finished product was worth it in the end. The lahmacun had a pleasant meaty/tomato flavor and we topped it with some hot sauce and tzatziki for an extra spice and creaminess. I think in the future I might add some red chili flakes and possibly chili powder to the spice mix just to give it some extra heat.

The lahmacun was also convenient to have on hand the next day and simply reheat in the oven, especially when my brother came home super hungry (his usual state) looking for something to eat. Of course being the meat and cheese lover that he is, he added slices of sausage and sprinkled cheese on top. By that point it turned into a thin crust meat lover's pizza, which I guess suited him just fine.

Lahmacun

For the dough:

• 5 cups flour
• 1½ cup of milk
• ¼ cup vegetable oil
• 3 tsp salt
• 1 tsp sugar
• 1 package insant yeast (10 grams)

1. Combine all the ingredients for the dough in a bowl or stand-mixer. 
2. Kneed or mix the dough for about five minutes until it comes together. (My dough was a little dry at first and I had to add a little extra water).
3. Cover the dough loosely with a towel and set aside for at least two hours in a warm place for it to rise.

For the meat: 

• 1 lb ground beef
• 1 red bell pepper
• 2 large tomatoes
• 1 large onion
• 1 tbsp tomato paste
• 2 tsp paprika
• 1½ tsp cumin
• 1½ tsp ground black pepper
• 2 tsp salt
• ¼-½ bunch Italian flat-leaf parsley
• ¼ cup olive oil

1. Combine the bell pepper, tomatoes, onion, and parsley in a food processor and mix until completely well mixed.
2. Add the vegetable mixture, along with the spices, tomato paste, and olive oil, to the ground beef. Use your hands to mix thoroughly.

To assemble:

1. Depending on how many you want and the size, tear a large chunk (about the size of a tennis ball) from the dough. 
2. Keep the remaining dough covered while rolling out the torn chunk as thin as possible (about two millimeters thick).
3. Top the rolled dough with a thin layer of the meat mixture, spreading it evenly over the entire surface.
4. Bake the lahmacun for 5-10 minutes (depending on the size and thinness of the dough) at 425 degrees Fahrenheit. Repeat with the remaining dough and meat.

Note: Based on my experience of tennis ball-sized chunks, we made six lahmacuns which turned out to be approximately the same size as a large serving plate. Obviously the number and size will vary depending on how big the torn off dough is. Also, we realized they tasted best when they were hot out of the oven, so don't be afraid to dig in to the first one while making the rest.

Lasagna Roll Ups

By now the little petite lasagnas I came up with years ago have become a family staple in my household. My mom routinely asks me to make them and has made them herself on more than one occasion. She has told me more than once that she loves how they have all the great flavor of traditional lasagna but is already individually portioned and convenient to take to work or school. 

In an effort to mix things up a little I decided to try out a new but similar concept: lasagna roll ups. Like the petite lasagnas, these roll ups are also individually portioned and therefore easy to pack up. However these roll ups are even more like the real thing because they use lasagna noodles while the petite lasagnas use wonton wrappers. 

As with a lot of new recipes, the first time I make something it takes a bit longer because I have to learn the technique while I’m doing it. These roll ups were no exception; my first few were not nearly as great as the ones I made toward the end because I overfilled them. As a result, when I went to roll up the pasta I had filling spilling out the sides. I adapted for the subsequent rolls and had much better results. 

Due to the fact that I had some chicken leftover from stock I had made, I decided to use it in the filling. I had never actually tasted chicken lasagna before, only having the ground beef and vegetarian versions. I can’t quite say that I liked it as much but I did like the idea of the roll up. I think that in the future I will stick to the same filling as the petite lasagnas but apply it to the roll up just for some variety.

Lasagna Roll Ups
Note: These ingredients and directions are for the roll ups with a vegetarian sauce. If desired, add a layer of meat filling before sprinkling with cheese and rolling up the pasta.

• 12 lasagna pasta sheets 
• 1 500 g container ricotta cheese
• 1 egg, slightly beaten
• ¼ cup Italian flat leaf parsley, chopped
• 1 cup fresh Parmesan or Mozzarella cheese, shredded
• 1 medium onion, chopped
• 2-3 cloves garlic, chopped
• 5-6 large mushrooms, chopped
• 1 large bell pepper, chopped
• 1 28 oz can whole plum tomatoes, crushed
• 3 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried basil 
• Optional: ¼- ½ tsp chili pepper flakes
• Salt and pepper
• Olive oil

1. Cook the pasta sheets according to the package instructions. Rinse under cold water and set aside.
2. In a medium pot, heat the olive oil over medium heat then sauté the onion until translucent, about 3-5 minutes. Add the garlic and continue to saute for another minute or until fragrant.
3. Add the mushrooms and cook until browned, about 2-3 minutes. Add the chopped bell pepper and cook until softened, about 3-5 minutes. 
4. Add the crushed tomatoes, dried thyme and basil, chili flakes (if using), and 2 tsp of dried oregano. Mix everything well and season with salt and pepper.
5. Using a hand blender or standing one, blend everything until an even consistency (note: it will still be chunky, not smooth, just make sure there are no large pieces). Reduce the heat to low and allow the sauce to simmer and thicken for 30 minutes. Season to taste with salt and pepper.
6. While the sauce is thickening, combine the ricotta cheese, beaten egg, fresh parsley, and remaining tsp of oregano. 

To Assemble:

1. Spread a thin layer of sauce on the bottom of a 9” x 13” pan.
2. Lay down each pasta sheet individually. Spread a thin layer of the ricotta mixture along the pasta sheet, leaving about ¼” on each side and a ½” at the top.
3. Spread a layer of sauce over top the ricotta mixture. If using a filling spread that on top.
4. Sprinkle some freshly grated cheese over the sauce.
5. Working from the bottom, carefully roll the pasta sheet up and place the roll, seam side down, into the pan. Repeat with remaining pasta.
6. Pour the remaining sauce over top of the rolls and sprinkle with remaining cheese.
7. Bake, covered, for 30 minutes at 400 degrees Fahrenheit. Remove the cover in the last 5 minutes to allow the cheese to fully melt and bubble. 

 
 

Gnocchetti with Puttanesca Sauce

Along with the seafood fettuccine alfredo I made for dinner the other night, I also made this gnochetti pasta with a puttanesca sauce. Like the basic egg pasta, I was taught to make this pasta during my trip to Italy in the summer. It was actually this time last year that I first tried something similar when I made ricotta gnocchi with chives. Although I have yet to make the traditional gnocchi using a potato dough (due to the fact that I don't own a potato ricer) I think it's only a matter of time.

For this particular pasta it uses two different types of flour: regular all purpose, unbleached flour as well as durum wheat flour (also known as seminola flour). Finding the seminola flour was more challenging than I anticipated and I ended up having to go to a different grocery store than my usual Safeway because they didn't carry it. Still, I was determined to make this pasta so I made the special trip to Save-On-Foods and bought the flour, as well as some extra for the future.

I'm not going to lie and say that this pasta was easy to make. It's not that it was difficult, just time consuming. After making the dough, working with one chunk at a time, I had to roll it into thin tubes, cut it into pieces, and then roll each piece along the back of a fork (as I don't own a gnocchi board) to create the little ridges. A year ago, when I made the ricotta gnocchi, I grew frustrated with the fork rolling process and stopped after about ten pieces. However when I was in Italy I learned the importance of the little ridges and why, even though time consuming, it is a step that should not be skipped. What I thought was originally aesthetic turned out to have a purpose: the ridges expand when the pasta is cooked and the resultant grooves create space to hold sauce, making each bite of pasta filled with flavor. My fork rolling efforts were rewarded when I saw how well the pasta clung to the puttanesca sauce.

Between the two pastas, my family enjoyed this one more because of the sauce. Like me, most of my family members are more tomato sauce lovers rather than cream sauce. I think the little shapes also appealed to them since the pasta looked cute and fun to eat. Now that I have made these two pastas I really want to try making ravioli, but for that I think I will need a little time and also the right equipment. Until then, I will stick to making pre-made pasta, though definitely with my own sauces.

Gnocchetti with Puttanesca Sauce

For the Gnocchetti:

• 1 cup flour
• 3 cups durum wheat flour (seminola flour)
• 1½ tbsp olive oil
• 1 cup hot water
• 2 tsp baking powder
• 1 tsp salt

1. Combine the two flours and salt in a large bowl. Add the oil and stir through with a fork.
2. Form a well in the middle and add the hot water. 
3. Add the baking powder to the well of water and let it foam. Using the fork, start to mix the water in with the flour, adding more if necessary to moisten the dough.
4. Once the dough starts to come together use your hands to create a ball of dough. It should be quite soft and somewhat spongy. Add more hot water if it feels too stiff.
5. Remove the ball of dough from the bowl and knead it for 4-5 minutes until it is soft and uniform.
6. Working with one chunk at a time (about the size of a small plum), stretch and roll the dough to form a long, thin tube about ½" inch in diameter. Keep the rest of the dough covered with a damp cloth while you work.
7. Cut the tube into pieces about ¾" wide. Roll each piece over the tines of a fork, applying gentle but firm pressure, to form the ridges in the pasta.
8. Repeat the process with the remaining dough. Note: it is easier to roll the dough if it is moist, therefore if it starts to dry out don't be afraid to add a little water to it.
9. Cook the pasta in plenty of salted boiling water. The pasta is ready once it floats up to the top, generally 4-5 minutes.

For the Puttancesca sauce:

• 2 28 oz cans whole plum tomatoes, crushed by hand
• 5-6 garlic cloves
• 2 tbsp tomato paste
• 1 tin (approximately 6 fillets) anchovies
• ¼-½ tsp chili pepper flakes
• ¼-½ cup olives, chopped
• 2 tbsp drained capers
• Olive oil
• Salt and pepper
• Optional: 2-3 sprigs of basil

1. Heat the olive oil over medium heat and melt the anchovy fillets. Mix the anchovies to help them break up into pieces.
2. Add the garlic and saute until golden and fragrant, stirring occasionally. Add the chili pepper flakes and olives and mix thoroughly.
3. Mix in the tomato paste and continue cooking for about a minute.
4. Add the crushed tomatoes and their juices. Then add the basil, if using, and the capers. Season with salt and pepper to taste.
5. Bring the sauce to a boil then turn down the heat and simmer, stirring occasionally, until it thickens and reduces. It can take between 30 minutes to 1 hour, depending on how thick you want it. Taste again for seasoning and adjust the salt and pepper if necessary.

Roasted Corn and Tomato Soup

This week I am back in the kitchen full swing and it feels great! Even before I went on vacation I had a stack of recipes lined up to try and in my last two weeks off of school I intend to make as many as I can. Although some of them have been sitting around for a while others, such as the one for this soup, I came across more recently but decided to try out first.

The reason why I wanted to make this soup was because corn is very much in season right now and I haven't made soup for a long time. The recipe also looked super simple and I was able to whip up the soup in slightly over half an hour. Once again I used my hand blender, given to me as a birthday gift from my parents, and I loved how it transformed both the soup and the cook time into magic. Interestingly enough, because the corn pieces were so small, it actually made the soup kind of chunky because not all of the corn was caught in the blade. I think this actually added a nice textural component to the soup rather than it being a puree.

To separate the corn from the husks I used a cool trick that my brother showed me on the internet. The idea is to place the corn into the center of a bundt pan, where the hole is, and then cut away at the sides. The pan acts as a bowl and collects the kernels as they fall. Of course if you don't own a bundt pan the same effect can be achieved by placing a small bowl upside down inside of a large bowl and resting the corn on top of the surface of the smaller bowl.

The soup itself tasted quite sweet, obviously a result of the corn being sweet. The flavor of the corn was definitely prominent and I enjoyed it, as did my mom and brother. A couple of days prior I had actually tried a recipe for something called "baked cous cous poppers". The "poppers" didn't turn out as well as I would have liked; they were slightly bland. However my mom and I came up with the idea to put them in the soup and they acted as little meatballs, only made of cous cous instead. It was great because the soup added flavor to the poppers while the poppers added texture to the soup...a win-win combination.

Roasted Corn and Tomato Soup

• 4 cups corn (about 6 cobs)
• 8 roma tomatoes, halved and insides hulled out
• 4 bell peppers, halved and de-seeded
• 6 cloves garlic
• 1 large onion, chopped
• 6 cups (2 L) chicken or vegetable stock
• 1 tsp smoked paprika
• 1 tsp chili powder
• Salt and pepper to taste
• Olive oil
• Lemon
• Optional: red chili flakes

1. Lightly drizzle the corn, tomatoes, peppers, and garlic with olive oil and sprinkle with some salt. Toss to coat evenly the spread in a flat and even layer across a large baking pan covered with aluminum foil or parchment paper.
2. Bake at 400 degrees Fahrenheit for about 20 minutes or until the tomatoes become wrinkled. Remove from the oven and peel away the skins from the tomatoes. 
3. Meanwhile, in a large pot saute the onion over medium heat for 3-4 minutes, or until it becomes translucent.
4. Once the vegetables have roasted, add them and all their juices to the pot. Add the smoked paprika, chili powder, and red chili flakes (if using) and mix well to incorporate.
5. Add the stock to the pot and bring to a boil. Once boiling, reduce the heat to low and allow the soup to simmer for 15 minutes.
6. Use an immersion blender or transfer the soup in batches to a stand blender to puree until smooth (though chunks may remain). Season with salt and pepper and some lemon juice if desired.

Eggplant Lasagna

Looking over my posts from the last month it may seem like I spent the entire month baking, which is not true. Although I did not cook any new recipes for the blog, I did spend a fair bit of time in the kitchen making some family favorites such as chicken enchiladas, petite lasagnas, tom kah gai, and roasted tomato and pepper soup just to name a few. During that time I managed to come across a few new recipes that I bookmarked for later but I didn't have a chance to try some out until last week.

This recipe was one that I found during my usual nightly browsing of tastespotting.com. On the original blog it is called "Eggplant Parmesan" but I renamed it Eggplant Lasagna because it reminds me of just that. It's kind of like a hybrid between a moussaka and a lasagna because it uses eggplant to create layers, like a moussaka, but the flavors are that of a lasagna.

The process of assembling the dish is not complicated, but it does require more steps than that of an average moussaka or lasagna because the eggplant is first breaded in seasoned panko crumbs before it is baked. Although that means more effort I definitely think it was worth the results because the panko crumbs added an unexpected crunch. I don't know whether I prefer this lasagna over the petite lasagnas I normally make, but it was fun to try a different alternative.

Eggplant Lasagna
Note: This lasagna can be made vegetarian by using a meat-free tomato sauce.

• 4 large eggplants, peeled and sliced 1/4" thick
• 6 cups tomato sauce (I used the filling from my petite lasagna recipe)
• 2 cups shredded mozzarella
• 2 eggs
• 2-4 cups panko bread crumbs (start with two and add more as needed)
• 1 tsp oregano
• 1 tsp thyme
• Parmesan cheese, grated
• Olive oil
• Salt and pepper to taste

1. Line two large baking pans with parchment paper or aluminum foil and coat with olive oil.
2. Combine the panko bread crumbs with the oregano, thyme, and a touch of salt and pepper and place in a shallow bowl.
3. In a separate shallow bowl, whisk the eggs with a tablespoon of water. One at a time, dip each of the slices of eggplant first in the egg mixture and then into the bread crumbs. Make sure each slice is well coated on all sides and sprinkle off any excess before placing on the pan.
4. Once all of the slices are coated and spread out on the pans drizzle a little bit of olive oil on top.
5. Bake the eggplant slices at 375 degrees Fahrenheit for half an hour, flipping the slices halfway through.
6. Meanwhile prepare the filling if needed.
7. Once the eggplant is ready, assemble the lasagna in a 9" x 13" oven-safe dish. Place a layer of the sauce (or meat filling if using), followed by a layer of eggplant, then a layer of sprinkled mozzarella. Repeat the process until all of the ingredient are used up, with the eggplant ending up on top. Sprinkle some more mozzarella over top, as well as some grated Parmesan cheese.
8. Reduce the oven temperature to 350 degrees and bake the layered lasagna for about 30 minutes, or until the cheese on top is hot and bubbly.

Cajun Jambalaya

Wow this recipe has been sitting on my computer for so long I can't even remember when I first came across it! I've never actually had jambalaya before but every time I have heard of it, it sounded so delicious: chicken, shrimp, sausage, rice, and veggies all mixed together in a large pot and then seasoned with flavorful Cajun spices...what's not to love. So obviously when I found a recipe for this wonderful creation by none other than Emeril Lagasse I thought to try it out, especially after reading rave reviews.

The jambalaya turned out mouth-wateringly delicious with the perfect amount of heat that was present, but not overwhelming. I didn't exactly follow the directions to a T, improvising a little here and there, but I was extremely pleased with the results. Although the recipe provided instructions on how to make your own creole seasoning I decided to just go and buy some from the store...much easier and certain reviews complained that it was a little too salty. Also, I inadvertently chopped up a bunch of carrots before realizing that they weren't called for in the recipe, but since I had already made the effort I dumped them into the pot. Lastly, I couldn't find Andouille sausage at the grocery store so I used Chorizo instead. Even though I didn't make "Emeril's Jambalaya" in the end I think I hit all of the necessary notes and produced a result that my family really enjoyed.

Cajun Jambalaya
Note: This is the original recipe with a few of my additions and some changes to cooking directions.

• 400 grams (about 30) pre-cooked shrimp
• 6 boneless, skinless chicken thighs, cut into pieces
• 4 medium sized Andouille or Chorizo sausage
• 1 large onion, chopped
• 2-3 stalks celery, chopped
• 2-3 cloves garlic, finely chopped
• 1 large bell pepper, chopped
• 2-3 carrots, chopped
• 1 14 oz can diced tomatoes
• 3-4 bay leaves
• 3 tbsp Cajun seasoning (plus some extra if you want in the end)
• 2 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1 1/2 cup rice
• 3-4 cups chicken stock (depending on if using white rice or brown)
• Olive oil
• Salt and pepper

1. Combine the chicken with two tablespoons of the Cajun seasoning and work in the seasoning so that the chicken is evenly coated.
2. In a large pot over high heat, heat up some olive oil and then put in the sausage. Cook the sausage until the outside has browned, about 2-3 minutes, making sure to flip it so that all sides are even. The sausage doesn't have to cook through, just brown.
3. Remove the sausage from the pot and cook the chicken pieces, also making sure to brown them but don't worry about cooking them through. Once browned, remove from the pot.
4. Drain the oil and any excess fat from the pot and return it to high heat with some more olive oil. Saute the onions until translucent, about 3-5 minutes, then add the celery, carrots, and bell pepper, stirring well to completely mix them in.
5. Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces and mix through.
6. Stir in the rice and slowly add the chicken broth. If using white rice, start with 2 1/2 cups. If using brown rice, start with 3 1/2 cups. 
7. Reduce the heat to medium-low and cook the rice for 20-25 minutes, allowing the rice to absorb the liquid. Stir occasionally and, if needed, add more liquid if the rice has not become tender.
8. Meanwhile, in a separate skillet heat the shrimp on high heat for about 1-2 minutes, making sure all of the excess water drains from them. Using a slotted spoon, transfer the shrimp to a small bowl and mix with the remaining tablespoon of Cajun seasoning.
9. While the rice is cooking, finish preparing the sausage by slicing it into rounds.
10. Once the rice is just tender, add all of the chicken, shrimp, and sausage to the pot and mix in thoroughly. Continue to cook until the meat is done, about 8-10 minutes. Season to taste with salt, pepper, and Cajun seasoning.

Stuffed Mushrooms

A couple of nights ago I made these stuffed mushrooms after discovering a bag full of very large button mushrooms sitting in our fridge. Funny enough as I sit here and write this post I have just realized that I made stuffed zucchini with vegetable rice and cheese exactly one year prior on the same date. Maybe I should make it an annual tradition...

Regardless of the funny coincidence, I had actually been thinking to myself that I hadn't made any "stuffed" dishes in a while and these mushrooms presented the perfect opportunity. The stuffing mixture was just a random mix based on the ingredients I had in the fridge and pantry. After tasting the finished product, my mom and I both agreed that the stuffing tasted great but the mushrooms were a little too "meaty". The flavor was quite intense and she suggested that maybe next time I try pre-baking the mushrooms caps for 15 minutes, stuffing them, and then returning them to the oven for the last 5 minutes, just so that the panko crumbs crisp up and become golden. This sounded like a good idea because this way the mushrooms will soften on their own first and the stuffing doesn't actually need baking.

The real challenge in making these mushrooms actually came when I had to stick them in the oven. Unfortunately, our oven door has a poor design and there have been several occasions when the handle has come off the hinges. The first time it happened to me was when I was making cookies and cream cookies for my friend's birthday. Since then it has happened a couple more times but luckily my mother has been present each time to fix the problem. Generally what happens is that I open the oven door only to have the handle fall off and then I yell out for my mom to come rescue me. This time, I could tell the handle was loose and I warned her that I thought it would come off at any moment...and of course I was right. As I went to retrieve the mushrooms from the oven the handle came unhinged and I was left holding the oven door in one hand and the tray of mushrooms in the other. However unlike the previous times, my mom decided to try a new technique this time to fix the door. Now we just have to wait and see if this solves the problem any better.

Update: I have made the stuffed mushrooms again and followed my mom's suggestions. The mushrooms turned out great and by pre-baking them the intense "meaty" flavor became a non-issue. They were definitely a little softer and harder to handle when stuffing but worth the effort. My brother went especially crazy over them and said he never realized vegetables could taste so good. Success! 

Stuffed Mushrooms
Note: This recipe can be altered to be vegetarian or with meat. I suggest keeping the cream cheese as the base and the same proportions for the mix-ins. Also, I have changed the recipe directions based on my mom's suggestions.

• 12 large button mushrooms, stems removed and finely chopped
• 1/2 large onion, finely chopped
• 1 bell pepper, finely chopped
• 2-3 cloves garlic, minced
• 1/4 cup sundried tomatoes, finely chopped
• 1/4 bunch cilantro, finely chopped
• 8 oz (1 cup) cream cheese, softened
• 1 cup panko bread crumbs
• 1/4 cup parmesan cheese, grated
• Salt and pepper
• Olive oil

1. In a large skillet heat up some olive oil over medium heat then lightly saute the onions until translucent, about 2-3 minutes. I was using sundried tomatoes packed in oil so I actually used some of the oil from the jar in order to really infuse the flavor.
2. Add the chopped mushroom stems and cook until soft and brown.
3. Add the bell pepper, garlic, and sundried tomatoes and cook until the peppers soften, about 5 minutes. Season to taste with salt and pepper.
4. Remove the pan from the heat and set aside to cool slightly. Meanwhile prepare the mushroom caps by lightly drizzling with olive oil and seasoning with salt and pepper. Arrange the mushrooms on a baking tray, stem side down, lined with parchment paper or aluminum foil and bake at 375 degrees Fahrenheit for 12 minutes.
5. While the mushroom caps are in the oven, finish preparing the stuffing by mixing the skillet ingredients with the cream cheese and cilantro. 
6. Allow the mushroom caps to cool slightly (just enough so that they are easy to handle) and then empty any liquid that may have pooled inside them. Proceed to carefully spoon the stuffing mixture into and on top of the caps. Mix the panko crumbs together with the grated parmesan and dip each mushroom, stuffing side down, into the mix.
7. Return the tray with the mushrooms to the oven and stick under the broiler until the panko crumbs turn golden, about 5 minutes. 

Moroccan Chickpea Stew

Back in December, my friend and I took a trip to Whistler to commemorate the end of our first term of nursing school. Thanks to an amazing deal I found using a coupon website, livingsocial.com, we were able stay in a wonderful resort with an outdoor pool and hot tub and complimentary DVD rentals. I had a great time skiing with my friend during the day and then walking around the village in the evening.

On our last day we had already checked out of the resort and walked around while waiting for our bus back to Vancouver. For lunch, we stopped by a small cafe at the base of the mountains and each ordered a soup and sandwich. I particularly enjoyed the Moroccan lentil soup that I ordered and decided to recreate it once I got home. Due to other things going on, I wasn't able to make the soup until this past weekend, but I definitely think the results were worth the wait.

Originally I had researched recipes for Moroccan soups and came across one from Emril Lagasse for Harira, a traditional Moroccan chickpea stew with chicken and lentils. I read through both the recipe and the reviews and decided to give it a try, but in my own way. I decided to omit the chicken and rice called for in the original recipe because I felt it would make the stew to heavy and I wanted something vegetarian. I also added a few more vegetables of my own choosing to the stew and used canned chickpeas instead of dried in order to speed up the cooking time. Basically, the recipe provided a good base and showed me which spices to use, but the rest I took creative liberties with.

In the end, I was quite pleased with how the stew turned out. It definitely had a Moroccan/Lebanese taste to it which I figured out comes from the turmeric. I had always found this taste so appealing in Mediterranean cuisine but I never knew its source; now, though, I think I will try to use it in more of my dishes. My mother also recognized the scent and taste when she tried the stew and she said that she enjoyed it as well. Overall the stew was a success; I made something yummy and I discovered a new spice to play around with.

Moroccan Chickpea Stew

• 1 large onion, chopped
• 2-3 stalks celery, chopped
• 2-3 carrots, chopped
• 1 28 oz can crushed tomatoes
• 1 19 oz can chickpeas, rinsed and drained
• 2 cups green lentils, rinsed and drained
• 6 cups (2 L) chicken or vegetable stock
• 2 tsp ground ginger
• 2 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 lemon, juiced
• 1/2 cup (about 1/2 bunch) cilantro, chopped
• Salt and pepper
• Olive oil
• Optional: 1/4-1/2 tsp red chili flakes

1. In a large pot, saute the onion 3-4 minutes over medium heat until the onion starts to become translucent. 
2. Add the chopped celery and carrots and saute for another 5-7 minutes, or until they become soft.
3. Stir in the ginger, turmeric, and cinnamon to the vegetables and continue to cook for another minute.
4. Add the tomatoes and their juices, as well as the chili flakes if using, and mix well to incorporate everything.
5. Add the lentils and chicken stock and mix to incorporate. Bring the stew to a boil then cover and reduce the heat to a simmer.
6. Continue to cook, stirring occasionally, for 45 minutes. At this point, mix in the chickpeas and test the lentils for softness. If still crunchy, replace the lid and continue to cook for another 15 minutes, or until they soften.
7. Once the lentils are cooked, add the lemon juice and chopped cilantro. Season with salt and pepper to taste.

Chicken Enchiladas

I know a dish is good when my family asks me to make it again immediately after they eat it the first time; this was the case when I made these chicken enchiladas. I found the recipe a while back but hadn't gotten around to making it until just last week. The recipe didn't sound too complicated and I didn't think it would take me long to prepare everything but I was clearly mistaken. Not only did I cut myself in the process, but I also managed to get a little bit of jalapeno pepper under my fingernail and was left with a burning sensation in my thumb for many hours.

I was quite frustrated with both myself and the recipe because it required so much effort and time, something I hadn't anticipated. I know there are things that I cook or bake which can be time consuming, but usually I am aware of that fact going in and therefore I mentally prepare myself for the time and effort required to produce the dish. However this time I was convinced that this recipe would be a breeze and so, I was caught off guard when it came time to making the enchiladas. I was completely ready to write off the enchiladas as a fail but then I saw my family's enthusiastic response and I became determined to recreate the recipe in an easier way. I kept the ingredients the same but tweaked a couple of steps, like using pre-cooked chicken instead of cooking the chicken from scratch, and put the new version to the test this past weekend.

I'm happy to report that my tweaking was a success! I managed to keep the same great flavor that my family had originally fallen in love with but shortened the preparation time by half an hour. The dish came together exactly how I wanted and everyone was left satisfied. The best part about these enchiladas is that they taste good fresh from the oven but they also reheat well. The first time I made them I didn't eat it right away. The next day, everyone in my family took one or two with them for lunch and by the time I came home from school to try it there was only one enchilada left. I was so glad to see how my family enjoyed it, both last time and this time, and I know I will be making it again sometime in the near future.

Chicken Enchiladas

• 3-4 cooked skinless chicken breasts (depending on the size; I used 4 medium sized)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1/4-1/2 tsp red chili flakes (depending on how spicy you want it)
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp sugar
• 1 28 oz (392 mL) can crushed tomatoes
• 2 cups shredded Mexican blend cheese
• 1/2 cup (about 1/2 bunch) cilantro, chopped
• 12 fajita-size flour tortillas
• Salsa (any variety will work; just enough to cover the top)
• Olive oil
• Salt and pepper

1. In a large saucepan heat the oil on high heat until hot then add the onions and cook until translucent, about 3-5 minutes. Stir in the garlic and cook for another 30 seconds.
2. Add the crushed tomatoes, chili flakes, chili powder, cumin, and sugar and stir to combine. Bring the mixture to a boil then reduce the heat to low and allow it to simmer and thicken for about 20 minutes.
3. Meanwhile, shred the chicken into a bowl and combine with the cilantro and one cup of the shredded cheese.
4. Once the sauce has slightly thickened, pour it through a strainer. Make sure to press down onto the onion mixture to extract as much of the liquid as possible. Reserve the liquid and add the onion mixture to the chicken. Mix well to combine.
5. Microwave the tortillas for 30-60 seconds so that they are soft and pliable. Working with one tortilla at a time, spread about 1/3 cup of the chicken mixture in a line evenly along the bottom third of the tortilla. Tightly roll the tortilla and lay, seam-side down, in a greased 9" x 13" pan.
6. Repeat with the remaining tortillas and lay each one so that it is touching its neighbors. Pour the liquid sauce and salsa evenly over the enchiladas and top with the remaining cup of shredded cheese.
7. Cover with aluminum foil and bake at 400 degrees Fahrenheit for 20 minutes. Uncover and bake for 5 more minutes or until the cheese browns a little. Remove from the oven and let stand for about 10 minutes before serving.

Note: The enchiladas can be reheated the next day either in the oven or the microwave, either way is good though the oven will keep the edges a little crispier.

Gazpacho Shooters

I've always enjoyed the idea of a gazpacho because really it's like salad in the form of a soup. Although a traditional gazpacho is thickened with white bread, I personally have never made it that way and I feel it adds unnecessary calories without flavor. Seeing as we recently had a lot of tomatoes in our kitchen and my brother just had his wisdom teeth removed, I thought to make this soup for him.

In the past I have made this soup using chicken stock and then refrigerating it however this time I decided to make a completely "raw" version because my brother is trying to more of a raw food diet these days. What this means is that he tries to eat with the majority of his diet consisting of uncooked, unprocessed, and mostly organic foods. So rather than cook some chicken stock and use it as the base of my soup, I blanched a lot of tomatoes, peeled their skins, and then blended them up. The rest of the ingredients I pulsed a few times in the food processor, just until they were very small pieces but still a little chunky, and then added to my tomato juice. I seasoned the soup and then let the flavors meld together for a couple of hours in the fridge.

I have to say that personally I really enjoyed this new version of gazpacho that I made. In general I love the pure taste of tomatoes and because it made up the base of the soup I thought it was heavenly. I also realized that this soup would make a cute little appetizer for a summer barbeque if served in a shot glass. It has a nice acidic note which comes from the red wine vinegar, as well as a little bit of a zesty punch from the red onion and garlic. Best of all, the seasonings and mix-ins can be adjusted to anyone's taste. As for my brother, he loved the flavor but I ended up having to blend his soup even more to give it a puree consistency because it was too difficult for him to eat the small chunks so soon after his surgery.

Gazpacho Shooters

• 10 large tomatoes
• 1 red bell pepper
• 1 medium-sized English cucumber
• 1/4-1/2 red onion 
• 2-3 cloves garlic
• 1/4 cup red wine vinegar
• Salt and pepper to taste
• Optional: red chili flakes

1. Score an X on the bottom of each tomato and set aside. 
2. Bring a large pot of water to boil. Once boiling, lower each tomato into the water so that it is completely submerged and keep it there for about 30 seconds, or until the skin on the bottom starts to curl up.
3. Remove the tomatoes from the water and set aside to cool for 1-2 minutes before gently peeling the skins off. Quarter the tomatoes and puree, including the pulp, until it becomes homogenous and a juice consistency.
4. Meanwhile, roughly chop the remaining vegetables and then put into the food processor. Pulse a few times until the vegetables are all roughly the same size and small pieces, but still chunky.
5. Add the chopped vegetables to the tomato juice and then add the red wine vinegar and chili flakes, if using. Season with some salt and pepper and then cover and let sit in the refrigerator for at least an hour. Don't add too much because it will further develop flavor while it is in the fridge.
6. Prior to serving, taste to see if any further vinegar or salt and pepper is needed.

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.