All posts tagged: Olive oil

Thin Crust Pizza Dough

Happy Memorial Day weekend! ‘Tis the season for grilling but with the crazy wind outside I decided to move cooking inside. The art of perfect pizza has been a labor of love – and a lot of cardboard crust. The biggest key to a good flavor? Patience. I’m not good at it, but it’s the key to the texture and taste. There’s just something to the slow raised, fridge fermented dough. This recipe makes 3-4 pizzas that feed 2-3 people depending on toppings, appetite, size, etc. The one pictured was 1/4 of the dough. And I ate the whole thing. I wish you all a happy bonus weekend Monday – it’s my last one of maternity leave and I’m eating my feelings. Cheers!

Identity Crisis Risotto

I don’t even totally know how to get back in to this blogging thing after my hiatus. I spend more time on here trying to welcome myself back than I do actually writing, and my resolution was to spend more time here. Now that I’m home and we have about 72 feet of snow, I can assure you that’s about to happen.  I have so much to tell you about Australia, my food, my workouts, and more pictures of recipes and dogs begging to be shared that I can’t even start to count. I couldn’t come up with a name for this. With the cilantro, lime and avocado, is it Mexican? A little. But it’s risotto – definitively Italian.  And then what’s with the poached egg? Totally French last I checked.  Identity crisis, I’m telling you. Here’s the recipe. I’ll share more later (like the lamb chops and mussels from Melbourne!). Ingredients – Makes 4 Servings (only 1 serving proportions pictured) 1 cup Arborio Rice 2 tbs Butter 4 cups Chicken Stock 2 Limes 1 Bunch Cilantro …

Roasted Halibut with Caper Garlic Aioli

Fun Fact: I was born in, and even spent a few of my formative years in, Alaska.  What it may be lacking in sunshine, reasonable gas prices (go figure?) and entertainment, southeast Alaska more than makes up for in its abundance of seafood.  In my two teen years we spent there (I’m not counting birth to age 5 for the purposes of food taste development, as I’m pretty sure I lived for crackers and white bread), I can’t say the novelty of having a constant supply of fresh seafood ever wore off.  No, instead, it just set me up for a lifetime of expensive taste at the seafood counter. Last Saturday I spent $25 for a pound of halibut. It was worth it. If you’re not familiar with this fish, proceed with caution. If you cook it perfectly, discovering just how delicious the dense, flaky, mild meat can taste, you’re in for an expensive habit.  If you overcook it, you’re in for a dry, $25 disappointment that will have you cursing the day you ever …

Lemon Basil Shrimp Scampi

Whole foods has this great concept of “flash sales” where things are a reasonable price for like, 5 minutes.  I walked in on Friday afternoon to one of these sales at the seafood counter – 10-15ct shrimp for $14.99 (stellar by Whole Foods and Boston standards).  I picked some up without purpose and figured they’d find a use within the next couple days.  I mean, how could I say no? Look at these beauties!   I thought about cooking them Friday, but we’re in the midst of a painfully miserable humid-soaked heat wave.  It was decided cooking was out of the question Friday night and we had fro-yo for dinner.  Sorry I’m not sorry. Tonight proved finally comfortable enough to cook these beasts of the sea.  I don’t think the weather is all that much better, but I pushed myself out on a 6 mile run (more on that later) and pasta seemed like the right answer.  When you add a pasta craving to the fact that I have giant shrimp in the fridge and …

Quinoa Mushroom “Risotto”

Quinoa is weird. I found a few salads to make with it last summer that I enjoyed, but only because they were loaded with salami and cheese and olive oil (and they really were delicious). Since then I’ve had half a bag of quinoa in my cupboard that even made the cut in a move across town yet has remained untouched. I used it in place of arriboro rice for an attempt at a healthier version of “risotto” and now I’ve made variations of it twice since. Start with onion and garlic (a universal rule in my kitchen). The onion I used was small – about 1/2 cup when diced up – and 2 cloves of garlic that equated to about a tablespoon if you’re using jarred garlic. Please don’t use jarred garlic. Chop and dice to your liking and toss them in a pan with 2 tablespoons of olive oil and spice it up. I used salt, pepper, cayenne, celery seed and cumin. The combination was quite good. I wish I could tell you …

Cauliflower & Turkey Bacon Mashed

Cauliflower.  I don’t really like it. But I really, really want to.  I eat it, because that’s what you’re supposed to do; eat your vegetables. I do, however, like bacon. Tonight I unenthusiastically bought a cauliflower because it seemed like I should take a break from carbo-loading at night when I’m not doing nearly enough to justify it – but I came home and found leftover turkey bacon.  A star was born. To start, buy a cauliflower.  We’re going to make it taste good.  Really, I promise. Clean it up.  I still haven’t ever discovered anything to do with the greens.  If you have an idea, let me know. By the way, I bought a new knife.  I didn’t know what I was missing.  If you don’t have a good knife, go buy one.  Right now.  Do it, you won’t be sorry.  This is a Wusthof and I still don’t really know how to pronounce it. It was a little hard to not go crazy chopping it up, just because I could. Put your coarsely …