Fig & Pancetta Pizza

Summer 2012 and one of my favorite restaurants in Chicago has finally opened up its rooftop dining area. It was allegedly scheduled to be finished last summer before I moved to LA, but obviously there were some delays. Needless to say, the space is awesome and worth the wait! 


The flip side of your favorite place getting a rooftop area is that it's now even more busy. Oh, and with the 100+ degree temperatures in Chicago last week, there was no way I was going to eat outside! So, riding on the wave of success of that strawberry pizza I made, I decided to try and recreate my favorite flatbread from this here favorite restaurant. With a few changes, I have to say...success!

Ingredients
Pizza dough
8 oz. fontina cheese
2oz. bleu cheese
15 dried mission figs
3 oz. pancetta
Balsamic vinegar
Salt
Olive oil
Truffle oil


Directions
1. Preheat the oven to 425 degrees.
2. Place pancetta in a single layer on a baking sheet, and bake in the oven for 6 minutes or until shriveled and browned. Remove and set aside to cool on a plate lined with paper towel.
3. Meanwhile, remove the stems from the dried figs.
4. Place the figs in a small saucepan and cover with balsamic vinegar and a pinch of salt.
*Note: you can also add 3 parts vinegar to 1 part water if you want to conserve some of those more expensive ingredients.
5. Bring the vinegar to a boil and then reduce to a high simmer. Let the figs simmer for 5 minutes so that they reconstitute a bit.
6. Drain and set the figs aside to cool.
7. Meanwhile, shred the fontina cheese and set aside.
8. Roll out your pizza dough and place on a pizza stone or baking sheet.
9. Brush with olive oil and bake for 8-10 minutes.
*Note: it will likely bubble up, but that's okay. Most will deflate once you take it out.
10. Meanwhile, quarter the figs and set aside.
11. Remove the crust from the oven and sprinkle half of the fontina cheese on top.
12. Then crush the pancetta over top, followed by the dried figs, bleu cheese and the remainder of the fontina.
13. Bake for another 10 minutes or until the crust is golden brown on the edges.
14. Remove from the oven and lightly drizzle with truffle oil.
15. Let stand for a few minutes and then slice. Enjoy!

Turkey Burgers with Dill Mayonnaise

I've been making turkey burgers at home for awhile now as an easy, filling meal that I can add anything to in order to vary it little by little. You basically take a generic burger recipe, with ground turkey and seasonings, and you can add in whatever you want. I do have a favorite combination, which is what I'm going to list here, along with some toppings that I have recently tried.

Ingredients

For the burgers:

1 lb. ground turkey (completely thawed if you keep a supply in your freezer like I do)

1/2 cup crumbled feta cheese

1/2 banana pepper, seeded and finely chopped

Olive oil

Salt, pepper and onion powder

*Note: In the past, I have also experimented with adding different amounts of cumin, garlic powder, chili powder, parsley, etc. Get creative and decide what combination you like best!

For the toppings:

1/2 cup mayonnaise

Juice of 1/2 a lemon

Salt and black pepper

2 tbsp. fresh dill

1/2 red onion, thinly sliced

Red wine vinegar

Directions

1. Thinly slice the red onion and place in a small bowl. Add a generous amount of red wine vinegar and salt, and let sit for at least 20 minutes.

2. Preheat grill-pan or skillet over medium heat. Lightly grease with olive oil or Pam grilling spray. You'll want it nice and hot before you add the burger patties in order to trap the juice inside (otherwise, you won't be able to sear them and a lot of the juice will seep out during cooking).

3. In a medium bowl, add the ground turkey, feta cheese and banana pepper.

4. Drizzle a couple tsp. of olive oil on top, and add salt, pepper and onion to desired amount (depending on how salty, etc. you want the patties to be).

5. With clean hands or a fork, combine all of the ingredients. Do not over mix or your burger patties will wind up tough.

6. Divide the mixture into 4-6 equal parts (depending on how big you want your patties).

7. Gently form the mixture into burger-shaped patties, one at a time. Set aside until all patties have been formed.

8. Place all patties on the grill and cook 8-10 minutes per side until cooked through.

9. Prepare the mayonnaise by combining it in a small bowl with the lemon juice, fresh dill, salt and black pepper. Stir to combine and refrigerate until ready to use on the burgers.

Strawberry Balsamic Bacon Pizza

 I was watching a show on the Food Network recently (surprising, right?) and the host, who apparently searches the globe for the best pizza, said that his life's search has been to find that pizza that compares to the childhood pizza he was raised on. For me, it's the very same thing. Nothing compares to Lou Malnati's in my mind. Well, for traditional pizza anyway.


Another favorite is a "flatbread" appetizer (really, it's a small pizza) at one of my favorite restaurants in Chicago that consists of two melted cheeses on a crisp crust with reconstituted figs, salty prosciutto and truffle oil...oh, that dazzling flavor punch. So I guess I place pizza into two categories: traditional pizza, with the cheese, tomato sauce and lots of toppings (think sausage, olives, onion, mushroom, peppers, etc.) and the slightly pretentious pizzas with ingredients like truffle oil and fancy cheeses. 


This recipe falls somewhere in between. Not pretentious, because you can actually make it at home with relative ease and a few common ingredients, but not traditional either. Whatever way you slice it (hehe, I made a pizza joke), it's my new favorite. I've made it twice in one week. 


In some ways, it reminds me of a game I used to play with one of my closest childhood friends, Kelly. We would combine the weirdest pantry items and dare each other to eat it (think mustard and chocolate, ketchup and bananas) and then dare our little sisters to eat the grossest ones.


But this combination actually turned out: a little spicy, a little sweet, salty and pretty much irrestistable. Don't expect to have any leftovers. Just get over your fear of combining jam and sriracha and you'll be oh-so-happy you did. I have tweaked it slightly from over here.

Ingredients
1/4 cup balsamic vinegar
1/2 cup strawberry jam (you can make your own or buy it)
1 tsp. sriracha chili sauce
Pizza dough (you can buy the fresh stuff from the store or make your own)
Olive oil
1 small boneless skinless chicken breast
3 oz. pancetta
1/4 yellow onion
6 oz. freshly shredded cheese (I have used smoked gouda and smoked mozzarella on my pizzas, and the smokiness adds extra depth. But feel free to use any kind/combination you like)
1/2 cup strawberries, diced


Directions
1. To prepare the ingredients, preheat the oven to 425 degrees. Season the chicken breast with olive oil, salt and black pepper and bake for 30 minutes until cooked through. Set aside to cool.
2. On a baking sheet, arrange the thin slices of pancetta in a single layer. Bake for eight to 10 minutes until crispy and shrunken. Set aside to cool.
3.  Now raise the temperature of the oven to 500 degrees (or the temperature recommended for your pizza dough).
4. In a small saucepan over medium-high heat, bring the balsamic vinegar to a boil. Then reduce to a simmer and reduce by half until it is thick and syrupy (about four to five minutes). Set aside to cool slightly.
5. In a small bowl, combine the jam and sriracha. When the balsamic reduction has cooled slightly, stir it in. Set your pizza sauce aside.
6. Once the chicken is cooled, shredded it or cut into a small dice and set aside.
7. Now, prepare the pizza dough. Roll it out to our desired shape (mine are pretty free-form, which gives it a more rustic, homemade quality...no need for perfection here!)
*Note: if you're using a pizza stone, preheat it in the hot oven for 30 minutes.
**Note: otherwise, just line a baking sheet with parchment paper and place the rolled out crust on top.
8. Lightly brush with olive oil so that it can get that golden brown look while it bakes.
9. Bake the crust according to package directions (think five to six minutes) before putting any toppings on. This will help give you a crispier crust.
10. Remove the crust from the oven and top with the sauce you set aside.
*Note: if you're using a pizza stone, you don't need to do steps 9 and 10.
11. Then, layer it with the shredded chicken and onion. Crumble the crisp pancetta evenly over the top.
12. Then layer with the shredded cheese and top with sliced fresh strawberries.
13. Bake according to package directions or for another 10-15 minutes until the cheese is golden.
14. Let stand and cool slightly before slicing.

Roasted Pepper Antipasti

I love small-plate style dining, where you get a little bit of so many different things. I really prefer it to going out and everyone ordering their own big entree of food and taking home leftovers. This dish is a great one for a small-plate style meal, where everyone can take some of the sweet and vinegary peppers and creamy mozzarella and nibble before moving onto the next plate.


Ingredients
6 bell peppers (red, yellow, orange)
1/4 cup red wine vinegar
1 clove garlic, minced
Salt and black pepper
2 tbsp. extra virgin olive oil
2 tbsp. capers
1/2 lb. fresh mozzarella


Directions
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil.
2. Place the bell peppers on the baking sheet and roast for 45 minutes, rotating them every 15 minutes so that they char evenly.
3. Remove from the oven and place in a glass bowl. Cover tightly with cling wrap and let them cool until you can handle them.
4. Remove the seeds and skin and slice into 1/4" strips.
5. Place in a clean mixing bowl and toss with red wine vinegar, garlic and a little salt. Cover and marinate in the refrigerator for at least one hour or overnight.
6. Remove from the marinade and arrange on a large serving plate. Add a little salt and fresh pepper and drizzle with olive oil. Sprinkle with capers and place the sliced mozzarella over top or on the side.
7. Serve with some good bread, like an olive focaccia loaf or something with a salty bite.

Chicken Taquitos with Cilantro-Lime Dip

I don't know if you had taquitos growing up, but I have fond memories of my friend Kristen (yes, we have the same name. We were in the same class and always known as "Kristen S." and "Kristen O.") and I eating up boxes of the frozen beef varieties at sleepovers and movie parties. I still think of her every time I see them in the frozen food aisle. I haven't had one in years because I can't justify it anymore; they're literally just ground beef and tortillas frozen in a package, but this grown up variety is one I can get on board with.


All it needs is the Kristen S. seal of approval...


Ingredients
3 oz. cream cheese, at room temperature
1/4 cup salsa verde
1 tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
3 garlic cloves, minced
3 tbsp. cilantro, chopped
2 tbsp sliced green onion
2 cups shredded cooked chicken
1 cup shredded cheese, your preference
Olive oil
Salt
Small tortillas (flour works best here)


For the dipping sauce:
1 (1 oz.) package Hidden Valley Ranch dressing mix
1 cup mayonnaise
1/2 cup milk
Juice of 1 lime
2 cloves garlic
1/2 cup cilantro
1/4 cup salsa verde
Hot sauce


Directions
1. Preheat the oven to 425 degrees and lightly grease a baking dish.
2. Bake two boneless, skinless chicken breasts seasoned with olive oil, salt and black pepper in the preheated oven for 30 minutes or until cooked through. Set aside and let cool slightly.
3. With two forks or (my favorite method) in the bowl of a stand-mixer with the paddle attachment, shred the chicken and reserve 2 cups. Set aside any extra in the refrigerator when you want to make this again (probably right away!) or for another recipe.
4. In a medium mixing bowl, combine the cream cheese, salsa, lime juice, cumin, chili powder and garlic. Stir to combine.
5. Chop the cilantro and green onions and add to the salsa mixture. Set aside.
6. Add the chicken and shredded cheese and stir to combine.
7. Spoon two to three tbsp. of the mixture into the lower third of a tortilla and roll.
8. Place the tortillas seam-side down and fill the dish.
9.  Brush lightly with olive oil and sprinkle the tops with salt.
10. Bake for 15 to 20 minutes until crisp and the edges are golden brown.


11. Meanwhile, make the dipping sauce. In a food processor, combine the milk, mayo, ranch dressing mix, lime juice, garlic, cilantro and salsa verde, as well as the desired amount of hot sauce. Blend. 
*Note: you can make this ahead of time and let it sit, as it will thicken up and be even better as a sauce. It's got a TON of flavor.

**Note: you can freeze them prior to baking and then just bake them straight out of the freezer in a 425 degree oven for 20 to 25 minutes. 

Lemon Loaf

Aside from my own mother, there is one woman I look to most for recipes that are reliable, tasty, relatively easy and turn out every single time. That woman you may ask? Ina Garten. That Barefoot Contessa has somehow managed to produce recipes that turn out every time, without fail, and I have tried many, many, many of her recipes. There is no other chef, cook, caterer or food blogger out there that has had that much success being imitated in my kitchen. This is a recipe for Ina's lemon loaf, and I only tweaked it slightly, using Meyer lemons in place of the traditional variety.

What is a Meyer lemon you might ask? It's a cross between a lemon and an orange. It gives off the sweetest scent and the flavor is quintessentially lemon...more lemon perhaps than the lemon itself. Weird, huh? So when I see bags of these lemons in the store, I buy them up and then scramble to find enough recipes to use them. This one is perfect.


Ingredients
2 sticks unsalted butter, at room temperature
2 1/2 cups granulated sugar
4 extra large eggs, at room temperature
1/3 cup Meyer lemon zest (6 to 8 large)
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
3/4 cup freshly squeezed Meyer lemon juice
3/4 cup buttermilk, at room temperature
1 tsp. vanilla extract


Directions
1. Preheat the oven to 350 degrees and grease two loaf pans with butter. Line the bottoms with parchment paper for easily removal. Set aside.
2. In a large mixing bowl, cream together the butter and 2 cups of granulated sugar until light and fluffy (about five minutes). 
3. Add the eggs one at a time and then the lemon zest.
4. In a separate bowl, combine the flour, baking powder, baking soda and salt. 
5. In a third bowl, combine the buttermilk, 1/4 cup of lemon juice and vanilla. 
6. Add 1/3 of the flour mixture to the butter mixture and stir until just combined, then add 1/2 of the buttermilk mixture.
7. Repeat step 6 and then end with the last 1/3 of the flour mixture.
8. Divide the batter between the two loaf pans.
9. Bake for 45 minutes to 1 hour until set.
10. Meanwhile, combine 1/2 cup granulated sugar and 1/2 cup Meyer lemon juice in a small saucepan. Cook over medium heat until the sugar dissolves.
11. Let the loaves sit for 10 minutes to cool and then remove to a wire rack.
12. Place parchment paper, wax paper or foil under the wire racks and drizzle the lemon/sugar mixture over the loaves until absorbed. Allow the loaves to cool completely and then slice.
13. Serve on its own or with fresh fruit (like raspberries or strawberries).

Note: this recipe is similar to the other lemon loaf I've made but uses buttermilk in place of the yogurt. The texture is completely different (this one is much more cake-like), but they're both delicious.

Cauliflower Pizza Crust

It amazes me how people come with this stuff. You know, the healthy recipes that resemble their fatty, high-carb, high-calorie counterparts (which I love, don't you?). I thought this wan an interesting take on a healthy pizza crust, so I tried it out. Needless to say, it was pretty soft and needed to be eaten with a knife and fork rather than with your hands. But it did have good flavor, so if you can get over the texture, it's a good no-carb option.

Ingredients

1 cup riced cauliflower

1 cup shredded mozzarella cheese

1 egg, beaten

1 tsp. dried oregano

1 head crushed garlic

1/2 tsp. salt

Olive oil

Directions

1. Dice one head of cauliflower into florets, removing the stems and leaves.

2. Add to the food processor and pulse until it looks like grain.

3. Place in a microwave-safe bowl and microwave for 8 minutes. The moisture from the cauliflower will cook itself, so no need to add water.

4. Preheat the oven to 450 degrees.
5. In a medium mixing bowl, combine 1 cup of the riced cauliflower, egg and mozzarella cheese. Then add the oregano, garlic and salt, and stir to combine.
6. Transfer to a cookie sheet and pat out to form a thin crust.

7. Brush the top with olive oil so it browns in the oven.

8. Bake for 15 minutes and remove from the oven.

9. Top with your desired sauce, toppings and cheese and place under your oven's broiler until the cheese is melted, about three to four minutes.