Individual Breakfasts: Baked Eggs In Tomato Sauce

I first saw this idea years ago in a Self Magazine. What a neat concept--individual baked eggs with sauce! We love them because they are easy, delicious, and 'recipe' is so versatile. It's not much of an 'exact' recipe, so your imagination is key. This breakfast requires only a few ingredients and they're usually things you have on hand: cheese, tomato sauce, and eggs. Then you can dress them up with whatever seasonings you want. These eggs are one of those perfect breakfasts to make when having guests over because ALL the eggs come out at once and you don't have to make them to order--yet, they are still customizable.

I have only made them with an 'Italian' flavor (as described below), but have yet to try them with salsa, cumin/chili powder, and a Mexican cheese blend instead. I can't imagine that wouldn't be good!

You will love these--play around with different cheeses--for a sophisticated breakfast, I bet Talegio, vodka sauce & rosemary would be a good combo with some crusty ciabatta :) While your eggs are baking, you can brew coffee, make hash browns, and cut up fruit. Breakfast can be ready in 30 minutes from start to finish.

By the way, I HAVE noticed that the type of egg you use, does make a difference as I have made these with both organic and non-organic eggs. The organic eggs tend to taste a bit better--too bad the price isn't better also!

INDIVIDUAL BAKED EGGS 

Yield: Servings vary-see below.

Preheat oven to 375 degrees.

Grease as many ramekins (4 oz or 6 oz) as you plan to have portions.

For each serving--layer in this order:

• 3 tsp. pasta sauce (any flavor)
• ~2 Tbsp. Mozzarella cheese or 2 tsp. Parmesan cheese, or a little of each (preferable)
• 1/8-1/4 tsp. dried basil or Italian herbs
• Salt & pepper, to taste

Bake them for less time (15-18 minutes) if you like your centers running--bake them longer (22-24 minutes) if you prefer your yolks hardened like us.

Serve with buttered toast :)

NOTE: It's easier to place all the ramekins on a baking sheet and take the baking sheet in and out, than take each ramekin out one by one.

Enjoy!

Parmesan Chicken Picatta

I LOVE chicken picatta! And I think you will too. I had never made it before, but since I wanted to make something special now that my husband was coming home after a few weeks away in training, I decided to play around with my friend Nancy's chicken picatta recipe and Rachel Ray's recipe and this is what I came up with below. I didn't have fresh parsley (which I think is truly the traditional way to make it--but will try that next time), so I used dried parsley in the breading and it was very good). Also, Rachel Ray's recipe uses a lot more Parmesan cheese--but I chose to cut it down significantly and still feel you could taste the cheese in the final outcome. We really enjoyed this dinner and will definitely be making it again sometime soon.

Our dinner comprised of this chicken, cumin & chili roasted cauliflower (recipe to follow), lima beans, and a Harvest Grains blend by Trader Joe's (Israeli couscous blend--see below--very delicious!). You would probably do well to serve it with a salad and potatoes also. This is an awesome weeknight dinner that is still special enough to serve to company. YUM!

 

 (photo courtesy of 'food for conversation')

 

 

PARMESAN CHICKEN PICATTA

Serves 4

• 3/4 - 1 cup panko bread crumbs (you may not need the whole cup)
• 2-3 Tbsp. Parmesan cheese (freshly grated if you can get it)
• 1 tsp. dried parsley
• 4 chicken cutlets (mine were THIN cut and just under 1 pound total weight for all 4)
• Salt & pepper
• 3/4 - 1 cup all purpose flour (you may not need the whole cup)
• 1 egg
• 2 Tbsp. oil (I used a combination of olive oil and safflower oil)
• 1/3 cup dry white wine (this means NOT a sweet white wine like Riesling)
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 2-3 Tbsp. freshly squeezed lemon juice
• 2 Tbsp. capers, drained
• 1 or 2 Tbsp. butter
• 1 lemon, sliced
• Fresh parsley (can omit the dried if you have fresh)

In a small-medium sized container, mix the Panko bread crumbs with the dried parsley and Parmesan cheese. Set aside. Put your flour in another small-medium sized container. And lastly, in another container or bowl (about same size as the other two), whisk your egg.

Rinse cutlets (no need to pat dry).

Your first step will be to dredge cutlets through the flour. The second step will be to dip the cutlets in the egg and then press them into the Panko breadcrumb mixture. Set them aside.

Heat oil in a large saute pan and saute the cutlets for about 3 minutes on each side or until they are golden brown and cooked through (turn them over gently so as to not remove the breading). The thicker the cutlets, the more time they will need to cook--probably another 3-4 minutes (or more). Keep your eye on them and take them out when they get golden brown and are thoroughly cooked.

Set the cooked chicken breasts aside. At this point, I removed any burned bits inside the pan with a paper towel--but if you are comfortable doing so, leave them in.

Deglaze pan by pouring in the wine and garlic. My garlic was finely minced and cooked super fast, but it might take a minute or two until most of the liquid is evaporated and the garlic has cooked through.

Pour in the chicken broth, lemon juice, capers, butter, and lemon slices. Stir. When the butter has melted, return the cutlets to the pan and let them cook for another minute or two (careful when flipping them to leave the breading on).

Serve a cutlet on each plate. Evenly distribute any leftover sauce from the pan over each cutlet before serving. Serve with freshly chopped parsley on top of chicken (if you have it).

Serve warm.

We found this chicken to be salty, tangy, tender, slightly crispy, and basically all around delicious. Hope everyone else will enjoy it too!

 

Italian Toasts with Roasted Grape Tomatoes

Lately, we seem to be really busy. And I haven't had time for fussy meals. Sometimes we need something a little bit lighter with a piece of grilled chicken, or a summer salad, or some fruit. This dish fits the bill. I can still remember my husband making me cheese toasts in college with processeed cheese and topping the toasts with slices of fresh tomatoes. But, after we got married, we started to use the real stuff--Cheddar (what does Maya Angelou say? When you know better, you do better?).

And we've always served roasted tomatoes as a vegetable side dish, but on night I decided to combine these two things and we really enjoyed this as a light dinner. The crispiness of the bread pairs well with the savory melted cheese and the light sweetness and pop of the tomatoes.

Roasting the tomatoes takes some time, but you can probably them ahead of time and reheat them in the microwave before making the toasts (which take a few minutes only). Otherwise, the dish is super easy. I love it if I have extra tomatoes the next day after I roast them--they are delicious tossed in a salad or in a pasta dish.

By the way, I've never made SLOW roasted tomatoes, but when the weather cools down, I definately want to try Smitten Kitchen's idea. See here.

ITALIAN TOASTS WITH GRAPE TOMATOES

Serves 4 as part of the main entree or 6-8 as an appetizer.

• 1 package grape tomatoes or a mixture of yellow and red teardrop tomatoes, rinsed (no need to dry off)
• 2-3 cloves garlic, minced
• 2 Tbsp. olive oil
• Salt & pepper to taste (1 tsp. coarse sea salt + ½ tsp. cracked black pepper)
• 4-8 pieces of country multi-grain bread (the hearty stuff—like La Brea brand, not the soft sandwich type bread, although I'm sure that might work ok, just not as good for this recipe)
• 4-8 pieces of provolone cheese (smoked is fine)
• ~2 tsp. Italian seasoning OR 1 handful of freshly chopped basil leaves

Preheat oven to 400 degrees F. 

Place the tomatoes on a large baking sheet. Drizzle with olive oil. Add the garlic, salt and pepper. Using your (clean) hands, roll the tomatoes around until they are even covered by all the ingredients.

Roast for 20 minutes, and then stir. (I had read somewhere that if your tomatoes seem to dry, to add 2 to 3 tablespoons of hot water, but mine have always seemed fine).

Meanwhile (during the time you're waiting to stir the tomatoes), place the bread on another large baking sheet. Top each piece of bread with a slice of provolone and sprinkle the Italian seasoning over the toasts. (If using fresh basil—wait to use it until the toasts are assembled).

Return the tomatoes to the oven and cook for about 20 to 30 more minutes (but before they turn black).

In addition, add the toasts to the bottom rack simultaneously. Let the edges of the toast crisp up and the cheese melt before taking the toasts out (this should about 5 minutes or so—depending on your oven—but keep an eye so they do not burn). Take the bread out and set aside.

When the tomatoes are ready, they will have begun to shrivel.
 

You can assemble the toasts by placing one or two pieces per plate and adding a few roasted tomatoes on top—best if tomatoes are still warm. If you have fresh basil around, top the toasts with some slivered pieces and serve immediately.

Pesto, Spinach, & Chicken Stuffed Shells

Recently, I have joined Pinterest. I am learning to slow down with my new obsession...Having Pinterest has allowed me to throw away several scrap papers--and yet virtually 'pin' my favorite images--and categorize them on bulletin boards. It's fun to see what your friends are pinning too! Somewhere along the way, someone pinned this awesome recipe. It looked superb. So, I was inspired to try it recently for our family and for a friend to whom I was taking a meal. It was well received and therefore, has become a keeper.

By the way, it's sort of nice to try a stuffed shell recipe that doesn't require tomato sauce, but don't let that stop you if you're a sauce kind of person--you just go ahead and spread some sauce over the shells if you can't stand not seeing red sauce over pasta.

And as I tend to do with these things, I adapted the recipe because the stuffing seemed a little dry to me (I didn't use as much pesto because I didn't want too overwhelming of a flavor). Below is a double recipe (I boiled the whole box of pasta and used about 75% of the shells--the other 25% had fallen apart anyway) and got two 8x8 pans of the dish. However, if you were having a big group for dinner, you could do a big 9X13 inch pan. Consider this a freezer friendly meal.

PESTO, SPINACH, & CHICKEN STUFFED SHELLS

Makes approximately 10 servings.

• 24-36 jumbo pasta shells
• water for boiling pasta
• 1 small onion, diced
• 3-4 cloves garlic, minced
• 1 (6 oz) bag of baby spinach (rinsed & chopped)
• 8 oz reduced-fat cream cheese, softened
• 1 cup freshly grated Parmesan or Asiago cheese + 1/3 cup MORE for topping
• 4-5 Tbsp. prepared basil pesto (homemade or store bought)
• 1 Tbsp. olive oil
• 1/3 cup fat-free Greek yogurt
• 4 cups shredded cooked chicken
• Salt and pepper, to taste

In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large saucepan, heat a little olive oil and saute the onion for a few minutes. Add the garlic and continue to saute until the onion is almost transclucent. Add the chopped spinach and cook for a minute longer or until spinach has JUST wilted.

Because I'm trying to use less dishes, add the cheeses (reserving that 1/3 cup of Parmesan), pesto, olive oil, yogurt, and shredded chicken to the pot (where you have sauteed the onion/garlic/spinach). Combine. 

Fill the pasta shells with the filling and place in a baking dish (either two 8X8 inch pans--can freeze one of them! or a 9X13 inch pan). Sprinkle the remaining 1/3 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells (uncovered) for 30 minutes or until shells are bubbling hot and cheese has melted.

Serve with a fresh salad. Or with diced, fresh tomatoes on top.

Snappy Red Sauce

I have a dirty little secret. I know we all have those--whether we want to admit it or not. I'm almost too ashamed to admit it. Pause. But, here goes. I watch a bad show. It helps me realize I'm really not crazy. That there are other people out there who absolutely define crazy. People out there who put their lives front and center so that we, as viewers, can watch with shame and horror and then feel downright normal. Who are these people? They are The Real Housewives of New Jersey.

I know some of you may be take a higher road and don't watch reality tv. Or own a tv. Well, more power to you. Can someone come and take mine away? Because this really is like watching a train wreck. Do I recommend this show? No. Do I have a problem because I continue to watch it? Most likely. I always feel like I need an emotional shower and the need to pray after this show. Yet, I continue to watch it and then say to myself....'See, you're fine!' It's totally ok that you apologize before any new thing you serve to friends and family before they taste it. It's totally ok to have to physically force and rip open your tupperware drawer because everything in there is jammed in unorganized. It's totally ok to refuse to wear hosiery from February to November. It's totally ok to think the Mr. Clean magic eraser is really magical. And it's ok to be Dharma to your Greg.

Anyway, I digress. My point is that on this crazy show, the mother of all that is crazy is a character named Teresa. Who has an obnoxious life. And an obnoxious house. And an obnoxious husband. And seeminly obnoxious children. But, my goodness! It looks like her cooking is to die for! She has written two cookbooks so far (watch out Giada!). The first was 'Skinny Italian' and the second is 'Fabulicious' (because everything in her life is 'fabulous'--and you know, I think her attitude is awesome! I think we should all go around saying our lives are fabulous--whether we wear animal print and have a gold bathroom or not). Anyway, after an internet search of some of her recipes, I'm convinced that she may know what she's talking about. Her recipes make one salivate in anticipation. And they don't look that complicated! So, as a warning, I will be trying a few here and there.

Below is Teresa's 'snappy red sauce'. A basic (slightly spicy) red sauce that is a staple in her Italian family's home and the basis of many of her recipes. I tried it and really like it. And what's strange is that 2 year old ate it up by spoonfuls. It really is a fast and basic red sauce that is delicious on pasta. I'm considering using it on pizza dough. The recipe is a great jumping-off point for other additions. But it's very balanced and uses ingredients you would not have a hard time finding in your home or grocery store.

SNAPPY RED SAUCE*
Adapted from Fabulicious by Teresa Giudice

• 1 Tbsp. extra-virgin olive oil
• 1 small onion, chopped
• 1/4 tsp. salt
• 2 garlic cloves, minced
• 1/2 tsp. red pepper flakes
• 1 28-oz. can crushed tomatoes in thick puree
• 3 Tbsp. chopped fresh Italian parsley

Heat oil in a large saucepan over medium heat. Add onion and salt. (Teresa says that a little salt brings out the onion flavor.) Cook, stirring occasionally, until onion is translucent, about 5 minutes.
Add garlic and red pepper flakes and stir until garlic is fragrant, about 1 minute. Stir in tomatoes with their puree and parsley and bring to a boil.

Reduce heat to medium-low. Cook at a brisk simmer, stirring occasionally, until slightly reduced, about 5 minutes. Serve hot as a pasta sauce.

Makes 3 1/2 cups (enough for 1 pound of pasta)

*For my tastes, I prefer to add a little more salt and stir in about a teaspoon of olive oil at the end. Also, if I'm not serving it with a dish already using these same herbs, I would add some basil or oregano in with the parsley.

Orzo with Garbanzo Beans, Red Onion, Basil and Mint

Now that we have weather back in the 70s, it's time to plant some herbs! When I saw fresh mint and basil at the grocery store, I was inspired to make this wonderful orzo salad again--a simple lunch or side dish that is great side to grilled meats/burgers. This is the perfect salad to take to potlucks or serve at picnics (since you can safely leave it at room temperature). Even kids like it! I used to take it to the office with me when I worked outside of the home--it's a great meal for the office. The flavors sit and the salad is even better the next day!

A few things I have learned in making this INCREDIBLY DELICIOUS salad:

• Try adding the vinaigrette at the point where the pasta is hot to soak the flavors up better
• I prefer to add the tomatoes right before serving to keep them from getting “mushy” or watering down the salad. This salad can be made ahead and served at room temperature.
• If you want to take the bite out of the raw onion, try adding the onion to the hot pasta right away
• Feel free to substitute cannellini beans if you don't like or can't find garbanzo beans
• Feel free to substitute green onions for red onion
• You can also crumble feta on top of the salad--it's delicious
• The salad adapts well with the addition of sun dried tomatoes, roasted red peppers, and/or black olives
• The original recipe includes honey in the vinaigrette, but I don't think it needs it so I never include it. If you're in a pinch, store bought vinaigrette works fine, but the one below is really good!

ORZO WITH GARBANZO BEANS, RED ONION, BASIL & MINT
Adapted from Food Network's Giada di Laurentis

Makes 6 servings.

4 cups reduced-sodium chicken broth or water
1 ½ cups orzo (tiny pasta that looks like rice)
1 (15 oz.) can garbanzo beans (aka chickpeas), drained and rinsed
¾ cup chopped red onion
½ cup chopped fresh basil
¼ cup chopped fresh mint
¾ cup red wine vinaigrette (recipe follows)
salt & pepper, to taste
1 ½ cups teardrop or grape tomatoes, halved

Salad:
Bring the broth to a boil in a large, heavy saucepan over high heat. Stir in the orzo. Cover partially and cook, stirring frequently, until the orzo is tender but still firm to the bit, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, herbs, and enough vinaigrette to coat; you may not need all ¾ cup. Season the salad with salt and pepper, and serve.

Viniagrette:
1/2 cup red wine vinegar
3 Tbsp. lemon juice
2 tsp. salt
Freshly ground black pepper
1 cup olive oil

In a small bowl, whisk the vinegar, lemon juice, olive oil, salt, and pepper (OR, add the ingredients in a lidded jar and shake).

How to Roast Garlic...and Ward Off Vampires

Just kidding about the second part...

Some excellent Italian restaurants put this velvety, heady stuff on your table....roasted garlic paste is usually mixed in with good olive oil, Parmesan cheese, and salt and pepper and served with crusty, hearty bread. HEAVEN. Just heaven. There used to be a good little Italian restaurant called Cucina Roma (since closed) in Westmont that served this stuff....that restaurant made me think roasted garlic was exotic and otherworldly...until I tried to make it. One word: EASY.

Roasting garlic makes it milder in flavor. In fact, I read that raw garlic is 2-4 times stronger in flavor.

ROAST GARLIC

Quantity depends on how many bulbs you make. For every head of garlic you roast, count on 1 big Tbsp. of garlic puree. So, don't be overwhelmed thinking you are going to have too much puree by roasting a few garlic heads (heads-not cloves).

Preheat oven to 375 degrees.

Peel away as much of the outer layers of the papery skin on the garlic bulbs, leaving JUST the skins of the individual cloves intact; leave garlic bulb whole--don't separate the cloves out. Using a sharp knife, slice approximately a 1/2-inch off of the pointed end of the garlic bulbs, exposing the individual cloves of garlic. I actually think I cut off less than that...

Then, place the garlic heads in a either an aluminum foil pouch (you make) that you will place on a metal sheet pan, or a small ovenproof dish/garlic cooker/small pan. If you plan to make a lot, using a cooking sheet covered with aluminum foil is probably the best method.

Pour a bit of olive oil (about 1/4-1/2 teaspoon) over the top of each bulb and let it sink in between the cloves. Within a matter of a few minutes, it will sink in the bulbs.

(I read somewhere to then repeat by adding more oil with 1/4-1/2 teaspoon over each garlic bulb, but I am not sure if this is necessary. In fact, I used the spray olive oil this last time and it worked FINE. But that's also because I mixed the roasted garlic with some real olive oil when mashing the paste.)

Whichever method you choose, cover and bake the garlic approximately 45 to 60 minutes or until cloves are browned at the exposed end and soft throughout. Remove from oven. The bulbs will be golden brown when ready.

Let the bulbs cool--otherwise you will burn yourself while trying to push the puree out. When they have cooled, either separate the cloves out and flatten with a knife to get the puree out, or use a small spoon/fork to scoop out the flesh. Personally, I squeeze each clove to get the puree out. This is definitely NOT for the faint of heart. It's a pain, but works fastest for me.

Now what to do with it?

You can spread cream cheese on bread and then add the roasted, pureed garlic. In any case, you will love it. Or, add it to pasta sauce, add it to bread dough, add it to meat dishes, sauces, etc. You can mix the puree with goat cheese and herbs and stuff mushrooms with the filling before roasting them.

Or my favorite method: mash the puree with a fork and add some extra virgin olive oil, freshly grated Parmesan cheese, salt and pepper, crushed red pepper flakes, and Italian herbs. (See below-bread is from previous post)

 STORAGE:
You can store it in the fridge for several days. I think it lasts longer if it is mixed with the olive oil. I haven't tried freezing roasted garlic puree yet, but I might sometime.


If you want to have an Italian night with company, buy some crusty Italian loaves, a good bottle of extra virgin olive oil, a hunk of Parmesan cheese, and if you prefer, a bottle of Barolo. Serve a salad and spaghetti with meatballs. Roast several garlic heads an hour before company comes--serve as above, and then watch magic happen....

A Hungry's Woman's Snack: Italian Nachos

If Italians made nachos, this is what I imagine they would be like...

It was created from hunger. And it was AWESOME. By accident. Sometimes, like myself, you may have an impulsive buy on something random like...Italian toasts (aka Panetini). And then halfway through the bag, you start to wonder what else you can do with them.

Feel free to add other ingredients--sausage or veggie sausage would be delicious on these too. And if you don't have fresh mozzarella, regular shredded mozzarella.

But, once again...I have no measurements for this recipe. If you are so regimented that you cannot cook without precise measurements, you are wasting your time on this blog--because I am not a regimented person. You'll have to use your judgement and put more or less of what you like and don't like into this 'creation' (for lack of a better term). Somehow, I feel like I might have insulted the Italians with this creation. Sorry.

ITALIAN NACHOS

Italian toasts or panetini (Nonni brand is very good)

Bruschetta topping (or a homemade concoction of diced tomatoes, dried basil, garlic salt, and olive oil)

Red onion, chopped

Mushrooms, chopped and sauteed

Basil pesto

Kalamata olives, chopped

Fresh (Buffalo) mozzarella, roughly chopped

Parmesan cheese, freshly grated

Salt & pepper, to taste

Extra virgin olive oil (optional)

Layer all ingredients in a pan (I used a small non-stick sheet pan). Start with the toasts and layer all the ingredients--dropping bruschetta topping and pesto onto the ingredients and ending with cheese(s). Feel free to season and drizzle with olive oil.

Broil (on low if you can) or roast until the cheese melts and starts to slightly brown.

Makes a really good appetizer. I hope you like it.

Roasted Italian Portabellas

This is another example of what happens when we are hungry and throw together ingredients we love. Result: Fantastic. Thought I'd share in case anyone else had these ingredients and loved mushrooms as much as we do. Sorry--I don't have precise amounts :)

These mushrooms can be made into a main meal with some sauteed/steamed broccoli rabe and hearty bread. Or, you can serve them as an appetizer to be shared--make as many or as little as you want.

ROASTED ITALIAN PORTABELLAS

Portabella mushrooms, rinsed, stemmed
Marinara Sauce
Basil pesto
Fresh (buffalo) mozzarella
Pine nuts
Cracked pepper

Preheat oven to 400-425 degrees F.

For each mozarella cap, add a couple tablespoons of marina sauce in each portabella mushroom. Add a tiny bit of pesto (a little goes a long way and most store-bought pestos already have salt in them so no extra salt is needed).

Top with a couple slices of fresh mozzarella and sprinkle with pine nuts and pepper.

Roast for about 20 minutes or until cheese gets bubbly and melts (but before cheese starts to burn-a little brown is ok).

Serve hot with crusty bread.

P.S. You can assemble these mushrooms ahead of time and leave them in the fridge for up to 24 hours ahead of time. Just take them out and bake them.

BEST, BEST Tomato Basil Soup--from Nordstrom Bistro Cafe



I've been making this soup since our first year of marriage. We absolutely love it-no really, it's the best. and easiest tomato basil soup I have ever eaten. No peeling of fresh tomatoes either. If you have an immersion blender, this soup is a total breeze and requires minimal clean-up.

If you've ever eaten at Nordstrom Cafe and had this soup, you'll know why it's the best. Then again, their recipe (as seen below) calls for 2 cups of heavy cream--no wonder it's amazing. I just can't do that--so I lightened it up and it's still wonderfully delicious. Usually, I only use 1 cup of fat-free half & half. My changes are in italics below. This soup is particularly delicious with a grilled (fresh) mozzarella sandwich. ENJOY!!!!

Adapted from Nordstrom Cafe Entertaining at Home Cookbook: Delicious Recipes for Memorable Gatherings.

NORDSTROM TOMATO BASIL SOUP

1/3 cup olive oil (I used a little less)
5 carrots, peeled and chopped (I used 4 the last time and the soup was still terrific)
1 large yellow onion, chopped
1 Tbsp. dried basil
3 cans (28 oz) whole Italian-style tomatoes in puree (really, that is too specific-any canned tomatoes will do)
1 can (14.5 oz) chicken broth (I usually seem to need a bit more)
Salt & pepper, to taste
A dash of garlic powder (not in original recipe)
2 cups heavy cream (to lighten, use half & half or as I use, fat free half &half)

Saute carrots and onions in olive oil until tender. Add basil. Stir occasionally and cook for 10-12 minutes. Add the tomatoes and chicken broth and season with salt and pepper (to your liking). Bring the soup to a boil.

Reduce heat and simmer uncovered for 20 minutes. (I cover mine to prevent splattering and it turns out just fine)

Puree soup in a food processor or blender (and if you're lucky enough to have a stick blender, just puree the soup in the pot). Then, add the heavy cream or half & half.

Garnish soup with slivered basil leaves.

Serves 10-12.

P.S. This soup freezes great!

Rosemary Potato Asiago Pizza Bianco

If you are on a low-carb diet, walk away. Now.

Welcome to strange: Potatoes on pizza. Welcome to wonderful!


Please do not be turned away by the amount of words below--I wanted explain every step as best I could so that you would not be intimidated. Everyone can do this if they have a stand mixer--this invention has eliminated the need for kneading by hand (for me). Thank God! It's really much simpler to make dough than anyone would think!!!
I was inspired to make pizza dough....and have been wanting to try Nancy's recipe (the first one she posted), but then saw she posted another one that she raved about. So of course, I was tired of waiting on my extremely busy husband to finally make more of his famous dough (he became sort of a obsessed to find the most authentic Neapolitan pizza crust recipe after we came back from Naples/Sorrento a couple years ago). The problem, we discovered, is that none of our ovens go to as high of a temperature as is needed--but at least he got the taste down after some tinkering (he has notes on his experiments!).


This dough is very different than the one we make--much sweeter (though certainly not dessert grade!), different texture, but nuttier thanks to the addition of whole grain. This healthy crust is really good & I thought it a PERFECT pairing for some nutty cheese (Asiago), some mild and creamy onion, and potato topping. And since potatoes go so well with Rosemary, there you have it! I did one without just to be sure, and we both concluded that the Rosemary was pretty essential--provided a "clean" layer to the other sweet, creamy, nutty, crispy layers. Picture below is a pizza with JUST Asiago on it.


ROSEMARY POTATO ASIAGO PIZZA BIANCO

Pizza Dough (see recipe below)
White Sauce (see recipe below)
2 medium waxy potatoes (I used a gold potato), sliced incredibly thin--I HIGHLY suggest you use boiled potatoes like myself to make it easier & not require a mandoline or second guess the cooking time!!!!
a handful of fresh rosemary, chopped
4 oz. freshly grated Asiago cheese
4 oz. part-skim mozzarella

Preheat oven to 425 degrees.

Add 1/3 of white sauce recipe on pizza(s)--1/3 of sauce recipe goes perfectly for 1/3 of dough recipe--which is one dough ball (or in my case two b/c I split one out of three to make 2 smaller pizzas).

Add potato slices over sauce. Then sprinkle evenly with the cheeses and rosemary on top.

Bake for 10-15 minutes or until crust gets golden on the outside and cheeses have melted.

Best to serve with a crisp salad (preferably something with a tart vinaigrette).

PIZZA CRUST
Recipe courtesy of Kelly (Domesticbydesign.com)


2 1/4 cup hot water (110-115 degrees, but I never checked--just used hottest tap water & it was fine--then again, I have really hot tap water!)1/3 cup olive oil (Kelly uses virgin coconut oil, but I feel the need to use eevo since this is Italian)1/3 cup honey (or slightly less in my case)1 Tbsp. yeast
2 tsp. salt
6 cups flour (she recommends soft milled wheat, but who are we kidding here? How am I going to get access to that in Memphis? So I used 2 cups whole wheat pastry flour, 3 1/4 cups all-purpose and 1/4 cup wheat germ)Gently stir flours together.

In a (stand) mixer, add water, honey, oil, and salt and mix until combined. You may have to scrape down the sides just a bit.

Add 3 cups of flour mixture and mix until just blended. Add yeast and mix in until just blended. Then add remaining flour mixture and mix until just blended.

Turn off mixer and set a timer for 10 minutes and let dough rest.

Using a dough hook in mixer, knead for 6 minutes (or you can do it by hand).

Once the dough has finished kneading, pull it apart and divide it into 2 or 3 dough balls. It will be sticky--you want a sticky dough! This recipe makes enough for 2 thick crust pizzas or 3 thinner crust pizzas (I was actually able to make 3 dough balls & then separated the one I was using into two big personal pizzas as I was experimenting with toppings).


To bake the pizza, roll out the dough (you may need some more flour to handle it--I did NOT roll out the dough--but spread it with my hands for a more rustic presentation). Roll or stretch it out as thin as you can get it for a thin crust and leave it sort of more together for a thicker crust. We like ours a bit thinner and it ensures for more even cooking too. I liked doing this all directly on a silpat so that I didn't have to transfer the dough--but placed the silpat directly onto the pizza stone I had heated in the oven after adding my toppings.
Once your dough is rolled out, add sauce, cheese, and other toppings, and bake for 10-15 minutes at 425 degrees.

Nancy has had success in freezing the dough. As she instructed, I wrapped the remaining dough balls each in saran wrap, ziploc bag, and freezer. To serve, let one thaw in the refrigerator the day you want to make it.

CARAMELIZED ONION WHITE SAUCE

2 Tbsp. light butter
2 Tbsp. olive oil
1 large onion, sliced lengthwise into thin ribbons
2 cloves minced garlic
1/4 cup white wine
3 tablespoons all-purpose flour
2 cups whole milk
1 tsp. salt
1/4 tsp. pepper

In a medium saucepan, melt the butter with the oil over medium-high heat. Stir in the onion and cook, stirring occasionally, until the onion softens and takes on a golden shade, about 15 minutes. Stir in the garlic and cook--just until aromatic, 1 to 2 minutes.

Stir in the white wine and cook, scraping any flavoring from the bottom of the pan, until the wine is almost completely absorbed. Sprinkle the flour over the onion mixture and stir to completely coat the onions. Season with salt and pepper.

Whisk in the milk and bring the mixture to a slight simmer. Continue to cook, stirring constantly (and scraping the bottom of the pan to prevent flour from settling) until the mixture thickens to a sauce, about 3 minutes. You will notice it thicken and coat your spatula/spoon. Remove from heat and set aside until your pizza is ready to be dressed.

Makes enough for 2-3 pizzas.

**Note: The white sauce recipe makes 3 cups sauce, more than is needed for this recipe. The remaining sauce will keep covered and refrigerated for up to 1 week.

ENJOY YOUR PIZZA!!!!!