Eggplant Pizza

INGREDIENTS

Servings: 5-6
1 large globe eggplant
Salt
Olive oil
Pizza Sauce
1 jar marinara sauce
½ cup parmesan cheese
¼ cup fresh basil
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flake
2 cups mozzarella cheese
1 cup cheddar cheese


PREPARATION

1. Preheat oven to 350°F/180˚C.
2. Slice the eggplant into ½-inch pieces.
3. Salt the slices and leave them to “sweat” for 20 minutes then wipe them off.
4. Slather each slice with olive oil.
5. Bake for 25 minutes.
6. In a medium bowl, combine all pizza sauce ingredients and stir until homogenous.
7. Remove eggplant slices from the oven and pour about 2 tablespoons of the sauce mixture onto each one.
8. Sprinkle mozzarella and cheddar on each slice.
9. Put the slices back in the oven for 1-2 minutes to melt the cheese.
10. Allow to cool before serving.
11. Enjoy!

Mac ‘n’ Cheese Breadsticks

Makes 8

INGREDIENTS

1 frozen macaroni and cheese dinner
1 tube of premade pizza dough
Olive oil
Parmesan cheese
Italian seasoning


PREPARATION

1. Preheat oven to 400°F/200˚C.
2. Grease a foil-lined baking sheet with cooking spray.
3. Remove macaroni and cheese (still frozen) from the packaging. Using a sharp knife, carefully cut into 8 equal-sized sticks.
4. Unroll pizza dough. Using a pizza cutter, cut into 8 strips.
5. Working quickly, wrap each mac and cheese stick with pizza dough, making sure not to leave any parts uncovered, and place onto greased baking sheet.
6. Brush each with olive oil, sprinkle with parmesan cheese and Italian seasoning
7. Bake in preheated oven for 18-20 minutes, or until dough is cooked and golden brown.
8. Remove from oven, allow to cool slightly.
9. Enjoy!

Salmon Wellington

INGREDIENTS

Serves 2
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten


PREPARATION

Preheat oven to 425°F.
In a pan over medium heat, melt butter.
Add the garlic and onions, cooking until translucent.
Add the spinach, salt, and pepper, cooking until spinach is wilted.
Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
Brush the beaten egg on the top and sides of the pastry.
Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
Brush the top again with the egg wash.
Bake for 20-25 minutes, until pastry is golden brown.
Slice, then serve!

Mini Pizza Bites

 INGREDIENTS

Servings: 12
1 ½ cups marinara sauce
1/3 cup parmesan cheese
½ teaspoon pepper
½ teaspoon salt
1 teaspoon red pepper flakes
½ teaspoon oregano
3/4 teaspoon salt
8 ounces shredded mozzarella
Mini pepperonis
4 8-inch flour tortillas


PREPARATION

1. Preheat oven to 425F/218 C.
2. Lightly oil a 12-cup muffin tin or coat with nonstick spray.
3. Lay tortilla on a flat surface. Using an empty can, cut 3-4 medium circles, pressing firmly enough in a rocking motion to cut through the tortilla.
4. Fit tortilla circle into each of 12 muffin tins
5. Scoop 1 tablespoon pizza sauce into each muffin tin.
6. Sprinkle with mozzarella cheese
7. Top with mini pepperonis
8. Place into oven and bake for 10-12 minutes, or until cheese has melted.
9. Serve immediately.

Pizza Dip With Dough Balls

Here’s what you’ll need:

For the dough balls:
200g strong bread flour (plus more for dusting)
1/2 tsp salt
1 tsp yeast
120ml warm water
2 tsp extra virgin olive oil




For the dip:
100g cream cheese
35g freshly shredded mozzarella (about 1/2 a ball)
35g grated parmesan
Tomato sauce (this can be a pasta sauce or some passata)
A few slices of salami
Fresh Basil

For the Garlic Butter
50g butter
1-2 cloves of garlic (crushed)
1 tsp dried parsley
Pepper

Method:
1. Add the flour, salt and yeast to a bowl and make a well in the centre.
2. Pour the warm water and a teaspoon of olive oil into the well and stir together with a wooden spoon.
3. Turn the mixture onto a floured surface and knead for about 8-10 minutes.
4. place the dough into greased bowl (using a bit of olive oil) then cover and rise in a warm place for 1 hour.
5. Knead the risen dough for another minute or so and roll into 10 even sized balls.
6. Place the dough balls into a cast iron skillet and cover and rise in a warm place for another hour, leave a gap in between each dough ball to allow for extra rising.
7. Make the pizza dip by combining the mozzarella, cream cheese and 25g of the parmesan into a bowl. stir in the oregano.
8. Spread the cheese mixture into the centre section of the cast iron skillet.
9. Top with a generous helping of tomato sauce.
10. Place the salami on top and cover with a bit more parmesan.
11. Coat the dough balls with garlic butter - this can be made by melting 50g of butter and stirring in a clove of crushed garlic and 1 tsp of dried parsley, add an optional sprinkling of black pepper.
12. Top it all off with some fresh basil, we used a big single leaf, but you can but a few up and sprinkle them over the top.
13. Bake in the centre of a pre-heated over for 15-20 minutes. 200°C/gas mark 6
14. Enjoy!

Pizza Grilled Cheese

2 tablespoons butter, soft
2 slices white sandwich bread
¼ cup marinara
4 slices low-moisture mozzarella cheese
2 ounces sliced pepperoni (6 thin slices)



Melt the butter in a medium nonstick skillet over medium heat. Put the bread in the pan, then top with the marinara, spreading to coat the slices. Top each slice the cheese and pepperoni, dividing evenly. Cook until the cheese starts to melt and the bread is golden, about 2 minutes, then close the sandwich and cook until the cheese is completely melted, about 3 minutes more. Enjoy!

Pizza Grilled Cheese
Pizza Grilled Cheese Full Recipe: http://tastyfood2015.blogspot.am/2016/03/pizza-grilled-cheese.html
Опубликовано Tasty Food 20 марта 2016 г.

Cheesy Garlic Knot White Pizza Dip

RECIPE

Pizza Dough
8 oz Cream Cheese - Softened
1 Cup Shredded Mozzarella Cheese
1/2 Cup Grated Parmesan Cheese
1/2 Cup Whole Milk Ricotta Cheese
1/4 Cup Fresh Basil - Chopped
6 Cloves Garlic - Chopped and divided
1 tsp Red Pepper Flakes
1/2 Cup Butter - Melted
1/4 Cup Fresh Parsley - Chopped

Divide Pizza Dough into 12-14 equal sized balls. With floured hands, roll the dough balls into logs and tie into individual knots, tucking the excess underneath.


Coat a 10 inch oven-safe skillet with olive oil. Place the knots in a ring around the skillet. Cover with plastic wrap and let rest for 30 minutes - allowing dough to reach room temperature.

In a medium bowl, combine Cream Cheese, Mozzarella, Parmesan, Ricotta, Basil, 3 cloves of Garlic (chopped), and Red Pepper Flakes.

Melt the butter and add the Parsley and remaining Garlic. Stir well.

Uncover the Knots and scoop the dip into the center of the skillet. Brush the knots with the butter/garlic mixture (reserving some for after baking), and top the dip with an additional sprinkle of cheese (optional). Bake in a preheated oven at 400˚F (200˚C) for 20 minutes. Broil on High for two additional minutes or until knots and cheese get lightly browned - watching closely so as not to burn it. Remove from oven and brush lightly with additional Garlic Butter. Let cool slightly before serving. Enjoy!

Cheesy Garlic Knot White Pizza Dip
Cheesy Garlic Knot White Pizza DipFull recipe: http://tastyfood2015.blogspot.com/2016/03/cheesy-garlic-knot-white-pizza-dip.html
Posted by Tasty Food on Monday, March 7, 2016

Pull-Apart Cheesy Garlic Bread

Here's what you need: 
- 1 loaf of fresh bakery bread, we used sourdough, but you can use whatever you have/like
- 200g Red Leicester cheese
- 30g butter
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- Salt
- Pepper
- 2 crushed garlic cloves

Directions:
Cut the bread into 1 cm slices about 90% of the way down being careful not to cut all the way through - if you do cut all the way, don’t worry - just squish it back together! Turn the bread 90° and cut it down 90% again, creating little sticks of bread that are all held together by the crust at the bottom. Slice the cheese into small sticks and stuff them in between the bread sticks wherever you can.

Melt the butter and mix in the garlic and herbs. Apply liberally to the bread. season with salt and pepper.

Bake in the centre of an oven at 200°C/400°F for 15-20 minutes or until the cheese has gone all gooey.

Scallion Pizza Dough Pancakes

RECIPE:
For the scallion pancake:
- pizza dough
- scallions
- sesame oil
- salt
- white pepper



For the dipping sauce:
- 1/3 cup soy sauce
- 2 Tbsp. rice vinegar
- 1 tsp sriracha
- 1 Tbsp. garlic
- 1 Tbsp. ginger
- 1 Tbsp. sugar
- chopped scallions

Brush pizza dough with sesame oil. Liberally spread scallions. Salt and white pepper the pizza dough. Cut pizza dough into 6”x10” pieces. Roll and coil. Rest covered for an hour.

After an hour, flatten each coil of dough, roll out as flat as possible. Fry on medium heat until both sides are golden brown (5 minutes). Quarter and serve with dipping sauce.

Pesto Mozzarella Cheese Balls

RECIPE: 

2 cans refrigerated biscuits (7.5 oz each)
4 oz Mozzarella cheese cut into 20 equal cubes
8 oz jar of basil pesto.
4 Tbsp. melted butter
2 cloves of garlic

1. Cut biscuit dough in half. Flatten dough, spread a teaspoon of pesto in the center of the dough, place a Mozzarella cube on top, pinch the sides around the cheese so the pesto and cheese are completely encased by the dough.

2. Place stuffed dough balls in a cast iron pan.

3. Crush garlic and mix with melted butter. Brush the garlic butter over each ball.

4. Bake for 20 minutes at 400˚F / 200˚C or until the dough is golden brown. Serve warm.

Baking: Pizza

So here's a closer look at my contribution to the FBM Holiday Potluck this year. Like I mentioned in the previous post, I participated in a chopped challenge like cook off. We were given a list of ingredients. And from that list, we had to choose 4 out of the 5 and use them in a dish of our choosing.

The ingredients in my basket were beef, cheese, canned soup, winter squash, and pretzels. After thinking about it for awhile, I opted to use all but the pretzels. And then I had to decide how I'd like to showcase the ingredients. I finally ended in choosing pizza.

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Tuesday Nights: Saluggi's

Towards the end of one year, my friends thought that we weren't hanging out enough. It's true, we weren't. So they started Tuesday night get-togethers. Every Tuesday, we'll pick a bar to drink, eat, and hang out for a couple of hours. Whoever can make it will attend. If you're busy, it's okay. There's always next week. So this is Tuesday Nights on Tasty Eating where you will find bars that serve food and how we like them.



On this recent Tuesday Night, we headed out to: Saluggi's

Saluggi's is an unassuming pizza place on Church Street. Far from the masses of Manhattan. They boast a brick oven and "Best Pizza" on their website. Best anything is always a red flag for me. But I went in with an open mind anyway. I mean, I do enjoy my pizza.



To start, we shared the House Salad ($8) with mixed greens (iceberg lettuce), onions, tomatoes, and house vinaigrette (tasted like Italian dressing to me). The menu says parmesan cheese on top but we didn't get any of that. The salad was exactly what I expected it to be: a bit overdressed and completely mediocre.

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