Sunday, January 24, 2010

Pizza! Pizza!

One of our apartment's longest traditions is our end of the month pizza party. Some of you might be wondering why anyone living in New York, where delicious pizza is on every corner, would want to make their own. But, at the end of long month when no one wants to go grocery shopping and everyone has random vegetables or bits of cheese leftover, we throw it all together on a slab of dough and enjoy delicious, fresh pizza.

1 1/2 Cups Flour
1/2 tsp Salt
1 tsp Sugar
2/3 Cups warm Water
1 Yeast packet

Preheat oven to 425. Mix flour, salt, sugar, yeast together in a large bowl. Add water and form into a ball. Cover bowl, and let the dough rise for 15 minutes. Put some olive oil on your hands and beginning in the center stretch dough to fit pan.*

Feeling lazy?? Lots of pizza places will sell you their dough for very little of your dough, just ask!

Tomato sauce
Mozzarella Cheese(for this pizza I used homemade cheese!)

This is one of my friends' favorite pizzas, but you can throw almost anything on them(except for pineapples and ham because Hawaiian pizzas are gross). Cook for about 17 minutes, until cheese is melty and the crust is crusty.

Tuesday, January 19, 2010

Pumpkin Spice and Everything Nice

What is better than pumpkin waffles on a cold morning? Waking up to the sweet and spicy smell of these waffles almost makes me forget that I live in the shaft of an apartment building that is prone to drafts and gets very little light. After much experimentation and even more eating I have found that Trader Joe's pumpkin spice mix is the best, but if you want to make them from scratch go talk to Martha Stewart (seriously, she has a pretty good pumpkin pancake recipe).

Friday, January 15, 2010

Attack of the Killer Tomatoes!

These heirloom tomatoes from the farmer's market are so delicious plain, that I didn't really want to do much to them. Bruschetta is a really simple way to bring out the tomatoes best flavors.

Heirloom Tomato Bruschetta
A few tomatoes (one of every color)
3 Cloves Garlic
Fresh Basil Leaves
Extra Virgin Olive Oil
Salt and Black Pepper to Taste
1 Baguette

Instead of toasting the sliced bread, I like to put it in a frying pan with some olive oil, that way it gets really crispy, but doesn't dry out. Mix tomatoes, minced garlic, basil and olive oil. Season to Taste. Spoon tomato mixture over toasted bread and enjoy!

Wednesday, January 13, 2010

Last Minute Dessert

So of course I forgot that I had offered to bring dessert to dinner at my dad's house and of course I remembered 20 minutes before I was supposed to be there. Rather than go out and buy something which would require both effort and money, I decided to make something using only found objects in my cupboard.

1 Pre-made Graham Crust (I had it, so why not use it)
1 Teaspoon Vanilla
12 Ounces of Bittersweet Chocolate
1 1/2 Cups of Heavy Whipping Cream
1/2 Half-and-Half
Dash of Salt
1/4 Cup Sugar

(recipe adapted from Bon App├ętit)

Combine chocolate, vanilla and salt in food processor.

Heat 1 cup of heavy cream in a saucepan, bring to a boil. Slowly combine milk to chocolate while running the food processor until the chocolate is melted. Cool for a bit, until room temperature.

In a separate bowl, combine remaining heavy cream, half-and-half, and sugar. In the original recipe it calls for all heavy whipping cream, but I ran out so I substituted Half-and-Half (this is my version of cooking light). Beat milky-sugary mixture until it forms stiff peaks. Fold in melted chocolaty goodness into the milk-sugar mixture.

Pour mousse into your pre-made crust, or if you're an over-achiever your painstakingly prepared hand-made crust. Then, use the remaining cream to make whip cream and if you're feeling especially gourmet, shave some extra chocolate on top.

Sunday, January 10, 2010


Frittatas are really just fancy omelets, however your friends do not know this and will be very impressed when you whip up this dish. On top of being easy to make, frittatas are a great way to get rid of random vegetables and cheese you have lying around in the fridge. Here is a basic squash and goat cheese recipe:

1 medium sized Zucchini
1 Yellow Squash
1 Onion
3 Tablespoons goat cheese
6 Eggs

Slice and saute the zucchini, yellow squash and onion in olive oil or butter until soft. Beat eggs in a separate bowl. Once vegetables are soft, take them off the heat and let cool before combining with the eggs, otherwise they will begin to cook the eggs in the bowl. Once cooled, combine eggs, veggies, cheese and whatever seasoning strikes your fancy(salt, pepper, herbs de Provence, rosemary etc.)

Wipe out the pan you used for sauteing and re-grease (doesn't that sound appetizing?) pour in egg mixture and cook on a low heat for about 15 minutes, or until the frittata is set. Remember to run a knife or spatula around the edge of the pan so that it doesn't burn. After the eggs look cooked through, put the pan in the broiler for a few minutes so the top of the frittata gets a lovely golden brown look. If the pan you were using has a rubber handle however, transfer to another pan, or else you will end up with a delicious looking frittata and a melted, ruined pan.