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Sunday lunch... Something new, quick, and easy.
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We substituted cream cheese for mascarpone due to availability
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Sunday, September 2, 2012
Lemon Mustard Chicken with Polenta and Roasted Asparagus with Dill and Lemon
Short post from the Blogger App.
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Sunday lunch... Something new, quick, and easy.
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We substituted cream cheese for mascarpone due to availability
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Sunday lunch... Something new, quick, and easy.
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We substituted cream cheese for mascarpone due to availability
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Friday, March 9, 2012
Armchair Chopped - Easy Pleasy Plate
I'll save you from reading about what Armchair Chopped is and get right to the good stuff. If you don't know what Armchair Chopped is, go back and read my old posts (I'm sure you did that already or are planning to, so this shouldn't be much of an issue)!
On the most recent episode of Food Network's TV show Chopped I was challenged to create a dish in the entree round. My sister, to whom I dedicate this post, thought she was deciding the number of "slushies" for me to drink on a Friday night when in fact she was picking which basket of ingredients would be my judge.
The ingredients that were in the basket were some of the most unique ingredients paired together that I've seen on Chopped:
Lake Perch: These fish typically range in weight from 0.5lbs. to 3lbs. One of the most popular "pan fish," Lake Perch possess firm yet flakey white meat and a delicate, sweet flavor that anglers prize.
Avacado: The fruit of a tree and also referred to as an "Alligator Pear." This fruit has a large single seed in the meddle and has a soft creamy texture when ripe.
Tomato-on-the-Vine: One website describes this "varietal" as, "Tomatoes so bright and fresh, they’re still plugged in." Whenever I see them in the grocery store, they are typically the best looking red tomatoes, particularly when tomatoes are not in season. They typically are a moderate/medium size and remarkably uniform in size. The flesh is nice and juicy and tender though often more expensive.
Rolled Oats: Oat groats that have been modified/flattened by heavy rollers and possibly steam treated or lightly toasted.
On the most recent episode of Food Network's TV show Chopped I was challenged to create a dish in the entree round. My sister, to whom I dedicate this post, thought she was deciding the number of "slushies" for me to drink on a Friday night when in fact she was picking which basket of ingredients would be my judge.
The ingredients that were in the basket were some of the most unique ingredients paired together that I've seen on Chopped:
Lake Perch: These fish typically range in weight from 0.5lbs. to 3lbs. One of the most popular "pan fish," Lake Perch possess firm yet flakey white meat and a delicate, sweet flavor that anglers prize.
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| Lake Perch |
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| Food Techniques to Know |
Avacado: The fruit of a tree and also referred to as an "Alligator Pear." This fruit has a large single seed in the meddle and has a soft creamy texture when ripe.
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| Avacado |
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| Tomatoes on the Vine |
So what does a guy make with these four simple ingredients? The dish drawn below was the most forthcoming of the dishes I have come up with...
Working in a couple different casual dining restaurants, I have seen my share of Fish and Chips. Naturally, I decided that I would give the rolled oats a quick re-toast and then combine with a small amount of cornmeal and blend/grind until a fine breading. This mixture would be used to coat the filetted fish, which would then be fried to give the fish filets a thorough crisp.
With fried fish, one needs fries. I "plated" my Friday fish fry over a mixture of baked sweet potato and white potato fries. Not only that, I would pair the fish with an Avacado "tartar sauce" and a Tomato-on-the-Vine Ketchup. I haven't made my own ketchip or tartar sauce before, but I'm sure I could come up with something.
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| Armchair Chopped Entree Course: Lake Perch, Avacado, Tomatoes-on-the-Vine, and Rolled Oats As with all of my Armchair Chopped challenges I paused the episode to concoct my own version of a dish from the basket ingredients. When I resumed the episode, I saw three preparations of Lake Perch, none of which included a fried preparation. After some consideration, frying the Lake Perch in this way would not be particularly wise. The Lake Perch provided were on the smaller end with very small filets. If I were lucky, I might get an appetizer portion of fish for 1 or 2 people, but not entree size portions. Perhaps my plan was not thought out so well. What might work better would be to clean the perch, crust it, and fry it whole. It would provide a better presentation though eating the dish would be particularly difficult. Fortunately, I don't have to face the "chopping block" and will survive to create another dish! |
Sunday, February 5, 2012
Chicken Salad with Avocado Dressing
Date Prepared: 01/24/12
Source: Everyday Food. Issue 89. Jan./Feb. 2012. Also available online: http://www.marthastewart.com/872698/chicken-salad-avocado-dressing
*Recipe:
3 1/4 cups shredded cooked chicken (from 2 boneless, skinless chicken breasts)
Source: Everyday Food. Issue 89. Jan./Feb. 2012. Also available online: http://www.marthastewart.com/872698/chicken-salad-avocado-dressing
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| Chicken Salad with Avocado Dressing |
*Recipe:
3 1/4 cups shredded cooked chicken (from 2 boneless, skinless chicken breasts)
2 celery stalks, finely chopped
1 large shallot, finely chopped
1 avocado, diced small
3/4 cup Avocado Dressing
Coarse salt and ground pepper
4 large slices sourdough bread, toasted
Avacado Dressing
2 avocados
1 cup buttermilk
2 avocados
1 cup buttermilk
1 scallion (white and light-green parts only), thinly sliced
1/4 cup packed fresh parsley leaves
1/4 cup packed fresh mint leaves
3 tablespoons fresh lemon juice
1/2 cup water
Coarse salt and ground pepper
To Serve:
In a medium bowl, combine chicken, celery, shallot, avocado, and dressing. Season with salt and pepper and toss to combine. Serve on toast.
Avacado Dressing
In a food processor or blender, combine avocados, buttermilk, scallion, parsley, mint, lemon juice, and water. Season with coarse salt and ground pepper and pulse until smooth.
In a medium bowl, combine chicken, celery, shallot, avocado, and dressing. Season with salt and pepper and toss to combine. Serve on toast.
Avacado Dressing
In a food processor or blender, combine avocados, buttermilk, scallion, parsley, mint, lemon juice, and water. Season with coarse salt and ground pepper and pulse until smooth.
Difficulty: Easy - This recipe is a prep-and-serve and requires very little culinary expertise.
Accessibility: Common - There are very few ingredients required for this preparation, all of which can be obtained at a typical grocery store.
Visual Appeal: I had mixed feelings about the aesthetic appeal of this dish. Avocado naturally turns everything green. Add green onions, mint, and parsley and there is no way of getting away from the Dr. Seuss coloring. There aren't any ingredients to really contrast the predominant monochrome of Avocado. That said, there was something extremely appealing about the smoothness of the dressing and the crispness of the toasty vessel for serving.
Overall Taste: In truth, the taste was a 5 out of 10. It wasn't bad, but it wasn't particularly exciting either. The dressing seemed a bit acidic alone but was not unenjoyable when mixed with the chicken. Unfortunately, the amount of shallot in the chicken salad was significant and just short of overwhelming. In the future, the amount of shallot would be reduced and the addition of nuts, seeds, olives, or other ingredients might add another level of flavor and texture that is otherwise lacking. The addition of a small amount of salt to the final dish was extremely helpful. It brought out some of the natural flavors of the Avocado.
Overall Experience: This recipe was extremely enticing in the magazine, a testament to the photography and food styling of this dish. It was relatively quick to make and very easy. It may or may not make it back onto the menu as a go-to recipe but it is worth a try.
Additional Notes: I chose to boil the chicken rather than grill or roast it. This helped to keep it moist. A layer on top of the dressing will turn brown after a couple of days but can be removed and the dressing still used.
*The recipe and instructions for this recipe have been reported to maintain the original instruction and is not an original recipe and belongs to the source indicated. This post has been prepared as a review only and with no intention to take credit for this recipe. This recipe has been reviewed without instruction or influence by the parties or companies mentioned therein.
Wednesday, January 11, 2012
Chicken Pot Pie (Little Sister Style)
Date Prepared: 01/02/12
Source: This recipe was an adaptation of a chicken pot pie recipe obtained from Betty Crocker's Cookbook "New and Revised Edition" Copyright 1978. General Mills, Inc. Mpls, Mn.
Recipe:
1/3 cup butter
1/3 cup flour
1/3 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 cups chicken, chopped
1 package frozen peas or vegetables
3 - packages of crescent rolls (8 rolls per package)
*Alternative pie crust recipe:
2/3 cup shortening (+ 2 Tablespoons)
2 cups flour
2 teaspoons celery seed
1 teaspoon salt
5 Tablespoons water
To Serve:
Cut 2-3 chicken breats into 1/2 pieces. Season the chicken with salt and pepper and cook in a nonstick pan until cooked through. Cool the chicken and coarsely chop. Set aside.
In a nonstick sauce pot, melt butter. Add flour and whisk constantly allowing the raw flour to cook some and forming roux. Add onion, salt, and pepper. Cook onions until soft and semitranslucent. Slowly whisk the chicken broth and milk into the flour and butter mixture. Slowly heat wet mixture until slow boil, constantly whisking. Add chicken and vegetables. Allow pot pie filling to heat until thickened.
While the pot pie mixture is cooking unwrap crescent rolls leaving them in squares (two crescent rolls per square). On a lightly flowered surface, roll the cresents to seal the seam and stretch the dough. Place one square of pastry in each of 12 muffin cups, allowing the excess to hang over the sides. Add pot pie mixture to each cup and pinch together the excess dough to enclose the filling. No egg wash or extra butter is required to glaze these pies. Cook at 350 degrees Farenheit until the pastry is baked brown 30-35 minutes.
Source: This recipe was an adaptation of a chicken pot pie recipe obtained from Betty Crocker's Cookbook "New and Revised Edition" Copyright 1978. General Mills, Inc. Mpls, Mn.
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| Mini Chicken Pot Pies in Crescent Roll Crust |
1/3 cup butter
1/3 cup flour
1/3 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 cups chicken, chopped
1 package frozen peas or vegetables
3 - packages of crescent rolls (8 rolls per package)
*Alternative pie crust recipe:
2/3 cup shortening (+ 2 Tablespoons)
2 cups flour
2 teaspoons celery seed
1 teaspoon salt
5 Tablespoons water
To Serve:
Cut 2-3 chicken breats into 1/2 pieces. Season the chicken with salt and pepper and cook in a nonstick pan until cooked through. Cool the chicken and coarsely chop. Set aside.
In a nonstick sauce pot, melt butter. Add flour and whisk constantly allowing the raw flour to cook some and forming roux. Add onion, salt, and pepper. Cook onions until soft and semitranslucent. Slowly whisk the chicken broth and milk into the flour and butter mixture. Slowly heat wet mixture until slow boil, constantly whisking. Add chicken and vegetables. Allow pot pie filling to heat until thickened.
While the pot pie mixture is cooking unwrap crescent rolls leaving them in squares (two crescent rolls per square). On a lightly flowered surface, roll the cresents to seal the seam and stretch the dough. Place one square of pastry in each of 12 muffin cups, allowing the excess to hang over the sides. Add pot pie mixture to each cup and pinch together the excess dough to enclose the filling. No egg wash or extra butter is required to glaze these pies. Cook at 350 degrees Farenheit until the pastry is baked brown 30-35 minutes.
Difficulty: Easy - This recipe is a prep-and-serve and requires very little culinary expertise.
Accessibility: Common - There are very few ingredients required for this preparation, all of which can be obtained at a typical grocery store.
Visual Appeal: These pot pies have a particularly cozy appearance. They are smaller even then mini pot pies you might buy in the freezer case. They aren't particularly fancy to look at and there is little color contrast to laud. However, the beauty of the basic cresent roll dough is clearly apparent. The pastry puffed nicely and provided a beautiful brown color. Through a couple of chives over the top or a sprinkle of chopped parsley and you'll achieve picture perfect results...in a sense.
Accessibility: Common - There are very few ingredients required for this preparation, all of which can be obtained at a typical grocery store.
Visual Appeal: These pot pies have a particularly cozy appearance. They are smaller even then mini pot pies you might buy in the freezer case. They aren't particularly fancy to look at and there is little color contrast to laud. However, the beauty of the basic cresent roll dough is clearly apparent. The pastry puffed nicely and provided a beautiful brown color. Through a couple of chives over the top or a sprinkle of chopped parsley and you'll achieve picture perfect results...in a sense.
Overall Taste: The taste of this version of the recipe is hit and miss. The mouthwatering aspect of this recipe is the natural butteriness of the crescent roll dough coupled with the homemade chicken and gravy filling. It tastes much better than it can be described. Where this version falls short is in the lack of a traditional pie crust, which seems to be somewhat lighter, flakier, and offers the option of adding celery seed baked right in. The flavor of the pot pie filling is basic and really hard to screw up.
Overall Experience: If I had all the time in the world, I would much rather have a traditional pie crust as a vessel for this very good chicken pot pie filling. It was fun to make these pot pies because my girlfriend and I got to both work on them together.
What I found most disappointing, however, was that the crescent roll soaked up virtually all of the liquid from the filling. When the pie was cut open, there was little of the traditional oozing you come to expect with a good pot pie. I might try this version again if I were to use large muffin cups instead of the traditional size. This variation might provide for a better crust to filling ratio and restore the natural pot pie order of things.
In addition, cooked crescent rolls do not reheat particularly well. Reheated the crust/dough became more chewy that flaky and particularly soggy.
Additional Notes: As made, it does not appear that docking the bottom of the crescent roll doigh is necessary. An alternative crust or vessel for this filling is egg roll wrappers, which was an idea presented to me by my little sister who is just learning to cook in her own home. It was very inspiring!
*The recipe and instructions for this recipe have been reported to maintain the original instruction and is not an original recipe and belongs to the source indicated. This post has been prepared as a review only and with no intention to take credit for this recipe. This recipe has been reviewed without instruction or influence by the parties or companies mentioned therein.
Year 1 Reflections and Year 2 Predictions
Just over a year ago, I had the "ambitious" goal of starting my own food blog. Not for profit and not for fame. Rather, I just wanted a reason to eat more GOOD food. Unfortunately, as with many new things, I pursue them fervently for a while -almost zealously- and then suddenly become bored and burned out.
This was an achievable goal, but I just couldn't stick with it. That said, I did enjoy my initial experience. Looking back on the posts I presented, I would say I appreciated some of the pictures I took far more than the actual recipes. Food presentation and/or styling has always been fascinating. My girlfriend appreciates a museum full of paintings, but I appreciate images of food...the colors, the contrast, the height and depth, it is edible art!
But I digress...
I plan to loosely continue my blog, posting interesting recipes and any beautiful pictures I can manage. The content will almost definitely stray from the original purpose but, hopefully, it will still give me a medium to express my passion and fascination with the things we eat, where it comes from, and how beautiful it can look.
I wish you all the food you might want this year. May it bring you peace, comfort, intrigue, and daring.
This was an achievable goal, but I just couldn't stick with it. That said, I did enjoy my initial experience. Looking back on the posts I presented, I would say I appreciated some of the pictures I took far more than the actual recipes. Food presentation and/or styling has always been fascinating. My girlfriend appreciates a museum full of paintings, but I appreciate images of food...the colors, the contrast, the height and depth, it is edible art!
But I digress...
I plan to loosely continue my blog, posting interesting recipes and any beautiful pictures I can manage. The content will almost definitely stray from the original purpose but, hopefully, it will still give me a medium to express my passion and fascination with the things we eat, where it comes from, and how beautiful it can look.
I wish you all the food you might want this year. May it bring you peace, comfort, intrigue, and daring.
Sunday, August 28, 2011
Food Montage
Date: 08/28/11
At the beginning of this year, I set a goal for myself. I wanted to write about all the good stuff I was going to cook and bake this year. Unfortunately, as will many things, I am completely and totally invested for a couple months and then lose my ambition. The work becomes too time consuming and other things begin to take priority. Ironically, because of my initial enthusiasm, I am pretty close to my goal of 1 post per week. However, there are some other "projects" included in this mix and not just recipe reviews.
I admit that I have been neglecting my duties of maintaining this log. However, I have neglected my goal of eating much less. New recipes continue to make it into my kitchen and onto the plate but just not onto these pages. As a result, I do have a couple of pictures to share with my comments. However, this post will dilute the formality even further.
Most recently, these are the dishes that have found a temporary residence on my table:
Source: http://www.marthastewart.com/355292/chile-sauce
This sauce was a recipe I found early in the summer. The weather was nice and it just sounded good. I am not much of a fan of spicy foods but it just sounded that good. Like most barbecue sauces this one is a combination of a lot of different flavors with sweet and sour and some heat and depth from Jalapenos, dried chilies, and molasses. It was a nice change to bottled sauce. Some of the sauce was used to marinate steaks and some to flavor grilled chicken. Good stuff. Definitely want to try it one some of my brother-in-law's ribs!
Source: http://www.marthastewart.com/340853/mediterranean-chickpea-burgers
I like burgers. It doesn't have to be a beef burger and, in fact, bean or veggie burgers are often my preference. However, new recipes for burgers always peak my interest. It seems that the word burger allows for so much creative license, there are very few burger recipes that are the exact same.
I've not cooked with chickpeas too often and -beyond hummus- am not a big fan. They typically seem more mealy or grainy than other beans, granted they are probably different family or species or whatever. I'll have to look into this. In any case, my inexperience with this ingredient led me to try this preparation.
The concept is good, but the delivery is a bit odd. Even after pureeing the chickpeas thoroughly, the texture of the burger is slightly dry and coarse. The fresh veggies and sauce do provide some moisture but not much in the way of flavor. Not my favorite burger but an interesting dish nonetheless.
Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/linguine-with-avocado-and-arugula-pesto-recipe/index.html
A good friend and foodie sent me the recipe for the Avocado and Arugula Pesto. It is a very nice summer dish. The absence of olive oil is fabulous. I'm am not a big fan of pesto because they always seem to be dripping in oil for me. Granted, I've not made my own pesto before, so I get what I pay for.
This preparation combined avocado, arugula, and a lot of basil (I had to buy my own plant!), and lime juice to make a bright and light pesto. The flavor was interesting and refreshing for me.
The "difficult" part of the dish is figuring out the temperatures. The pesto is more or less cold but the pasta is hot (or warm anyway). Personally, I didn't have much of a problem with lukewarm pasta and the cool pesto but my lady likes things to be one way or the other...understandable. The flavor seemed to change drastically when the pesto was reheated and not altogether enjoyable.
There were reviews of this recipe online where other cooks didn't feel the pesto held up well for leftovers. I must have put extra lime in because my sauce was as bright and green as it started. It was still pretty good the second day, but the lime was pretty strong. It bordered on being too acidic to unenjoyable.
Toasted nuts are always a good addition and the toasted almonds were no exception. The crunch was important to provide some contrast to an otherwise soft dish.
I'd make this again, but perhaps as a cold dish with short pasta noodles (Rigatoni or Penne).
Source: http://www.thaikitchen.com/Recipes/Rice-and-Noodles/Easy-Chicken-Pad-Thai.aspx
There is nothing too remarkable about this recipe at all. In fact, I included it more just because I thought it was a pretty good picture more than an endorsement for the dish. At the time I had been wanting Pad Thai from work for a few weeks. At a loss for something to make for dinner, I decided to take the easy road and buy Pad Thai sauce and rice noodles. Not a particularly cost effective choice in the long run but convenient, anyway. The recipe was right on the label for the sauce. Scrambled eggs, peanuts, cilantro, and some added chilies for heat.
I like noodles, so this was fine. The sauce lacked something and the meal seemed a little "one-note." It was food in my stomach but probably won't make it onto my table again soon. I found it -ironically- boring. I put some heat in the dish which was unwelcome the second time around as leftovers.
But my purpose was fulfilled in my dish, expanding my culinary horizon to different flavors. Next time, however, I will make Pad Thai with fresh sauce and skip the canned sauce.
Source: http://www.bonappetit.com/recipes/2011/07/blackberry-buttermilk-cake
Magazines have a way of making things look particularly appetizing. I have never been much of a blackberry fan but couldn't convince myself to substitute other berries...this time. In hindsight I would have absolutely substituted blueberries or raspberries. I did get to use the 10" spring form pan that has been sitting in my cupboard for years, which made this even more exciting.
The finished product had a nice golden top (which ends up being the bottom) but the middle was slightly underdone. I wasn't sure if the softness was due to not enough baking time or because of the berries. The sponge was nice and moist, but blackberries have such hard seeds (for me) and it really kept me from fully enjoying this dessert. I'd make it again but with a different selection of fruit: strawberries and rhubarb, thinly sliced lemon or raspberries. Good concept but the execution didn't stand up for me.
At the beginning of this year, I set a goal for myself. I wanted to write about all the good stuff I was going to cook and bake this year. Unfortunately, as will many things, I am completely and totally invested for a couple months and then lose my ambition. The work becomes too time consuming and other things begin to take priority. Ironically, because of my initial enthusiasm, I am pretty close to my goal of 1 post per week. However, there are some other "projects" included in this mix and not just recipe reviews.
I admit that I have been neglecting my duties of maintaining this log. However, I have neglected my goal of eating much less. New recipes continue to make it into my kitchen and onto the plate but just not onto these pages. As a result, I do have a couple of pictures to share with my comments. However, this post will dilute the formality even further.
Most recently, these are the dishes that have found a temporary residence on my table:
Source: http://www.marthastewart.com/355292/chile-sauce
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| Chili Barbeque Sauce |
Source: http://www.marthastewart.com/340853/mediterranean-chickpea-burgers
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| Mediterranean Chickpea Burgers |
I've not cooked with chickpeas too often and -beyond hummus- am not a big fan. They typically seem more mealy or grainy than other beans, granted they are probably different family or species or whatever. I'll have to look into this. In any case, my inexperience with this ingredient led me to try this preparation.
The concept is good, but the delivery is a bit odd. Even after pureeing the chickpeas thoroughly, the texture of the burger is slightly dry and coarse. The fresh veggies and sauce do provide some moisture but not much in the way of flavor. Not my favorite burger but an interesting dish nonetheless.
Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/linguine-with-avocado-and-arugula-pesto-recipe/index.html
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| Avocado and Arugula Pesto with Toasted Almonds |
This preparation combined avocado, arugula, and a lot of basil (I had to buy my own plant!), and lime juice to make a bright and light pesto. The flavor was interesting and refreshing for me.
The "difficult" part of the dish is figuring out the temperatures. The pesto is more or less cold but the pasta is hot (or warm anyway). Personally, I didn't have much of a problem with lukewarm pasta and the cool pesto but my lady likes things to be one way or the other...understandable. The flavor seemed to change drastically when the pesto was reheated and not altogether enjoyable.
There were reviews of this recipe online where other cooks didn't feel the pesto held up well for leftovers. I must have put extra lime in because my sauce was as bright and green as it started. It was still pretty good the second day, but the lime was pretty strong. It bordered on being too acidic to unenjoyable.
Toasted nuts are always a good addition and the toasted almonds were no exception. The crunch was important to provide some contrast to an otherwise soft dish.
I'd make this again, but perhaps as a cold dish with short pasta noodles (Rigatoni or Penne).
Source: http://www.thaikitchen.com/Recipes/Rice-and-Noodles/Easy-Chicken-Pad-Thai.aspx
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| Semi-homemade Chicken Pad Thai |
I like noodles, so this was fine. The sauce lacked something and the meal seemed a little "one-note." It was food in my stomach but probably won't make it onto my table again soon. I found it -ironically- boring. I put some heat in the dish which was unwelcome the second time around as leftovers.
But my purpose was fulfilled in my dish, expanding my culinary horizon to different flavors. Next time, however, I will make Pad Thai with fresh sauce and skip the canned sauce.
Source: http://www.bonappetit.com/recipes/2011/07/blackberry-buttermilk-cake
Magazines have a way of making things look particularly appetizing. I have never been much of a blackberry fan but couldn't convince myself to substitute other berries...this time. In hindsight I would have absolutely substituted blueberries or raspberries. I did get to use the 10" spring form pan that has been sitting in my cupboard for years, which made this even more exciting.
The finished product had a nice golden top (which ends up being the bottom) but the middle was slightly underdone. I wasn't sure if the softness was due to not enough baking time or because of the berries. The sponge was nice and moist, but blackberries have such hard seeds (for me) and it really kept me from fully enjoying this dessert. I'd make it again but with a different selection of fruit: strawberries and rhubarb, thinly sliced lemon or raspberries. Good concept but the execution didn't stand up for me.
Saturday, July 16, 2011
Tuna California Pizza
Date Prepared: 07/15/11
Source: Whole Living [magazine]. August 2011, p66
Also available at http://www.tunathewonderfish.com/cookbook/recipe.php?id=50
*Recipe:
Preheat oven to 450° F. Place pizza crust on baking sheet. Heat olive oil in small skillet over medium heat. Add garlic and sauté 30 seconds (do not burn). Spread sautéed garlic oil over pizza crust. Spread flaked tuna over crust evenly. Top with red peppers, artichokes, red onion and feta cheese. Sprinkle with basil. Bake 8 to 10 minutes. Serves 4.
Source: Whole Living [magazine]. August 2011, p66
Also available at http://www.tunathewonderfish.com/cookbook/recipe.php?id=50
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| Tuna California Pizza with Feta, Red Pepper, Artichoke, Onion, Basil |
1 can (5 oz) drained or 1 pouch (2.5 oz) tuna
1 large prepared pizza crust
2 tablespoons olive oil
1 garlic clove, minced
1 jar (6 oz) marinated artichoke hearts
1/2 red bell pepper, sliced
1/2 red onion, sliced
1 cup Feta cheese, crumbled
1/4 cup fresh basil chopped
1 large prepared pizza crust
2 tablespoons olive oil
1 garlic clove, minced
1 jar (6 oz) marinated artichoke hearts
1/2 red bell pepper, sliced
1/2 red onion, sliced
1 cup Feta cheese, crumbled
1/4 cup fresh basil chopped
To Serve:
Preheat oven to 450° F. Place pizza crust on baking sheet. Heat olive oil in small skillet over medium heat. Add garlic and sauté 30 seconds (do not burn). Spread sautéed garlic oil over pizza crust. Spread flaked tuna over crust evenly. Top with red peppers, artichokes, red onion and feta cheese. Sprinkle with basil. Bake 8 to 10 minutes. Serves 4.
Difficulty: Easy - This recipe is a prep-and-serve and requires very little culinary expertise.
Accessibility: Common - There are very few ingredients required for this preparation, all of which can be obtained at a typical grocery store.
Visual Appeal: There are several colorful components in this preparation which provide contrast and improve the look of a plain pizza crust and the dull color of cooked tuna. If cooked long enough or under a broiler, the feta gets a nice caramelization.
Overall Taste: I had mixed feelings about the taste of this dish. Generally, it was light and fresh. However, the taste of canned tuna is quite distinct and not always particularly appealing to me. In fact, as far as the taste goes, I would prefer it without the tuna, if made it again. A vegitarian version of this might have been more enjoyable.
Overall Experience: This was a fun, easy dish to make. Homemade pizza is always exciting to make, and this is a different combination of ingredients than I would typically use. I was pleased with the overall product made even though it seemed so simple. I suppose it was appropriate after having not logged too many dishes as of late.
Additional Notes: I decided that a prepared pizza crust was too much bread for this type of pizza with very little sauce. As an alternative, I chose to use naan bread. Naan is an unleavened flatbread which seems like a perfect vessel for individual sized pizzas. Ashamedly, I purchased the naan and did not make it. (I'm not really that ashamed. In fact, I hadn't even considered it).
*The recipe and instructions for this recipe have been reported to maintain the original instruction and is not an original recipe and belongs to the source indicated. This post has been prepared as a review only and with no intention to take credit for this recipe. This recipe has been reviewed without instruction or influence by the parties or companies mentioned therein.
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