Archive for the 'pizza' Category

25
Jul
10

phyllo dough pizza, fruity/nutty couscous

There are few things in life that terrify me – roaches, drowning, life without peanut butter – but phyllo dough may have just made that elite list. This is no slight to baklava; I’m a huge proponent of all honey soaked foods. In fact, I’ve been known to seek them out as late night drunk food in the hood. I guess my aversion stems from the fact that I finally tried to cook with phyllo dough, and I found it to be crazy laborious. It’s just so damn unreasonable. It’s this paper thin pastry that, in the grand scheme of things, takes up so little mass that it could be disregarded altogether. Then certain people (Greeks) find the most amazing uses for  it, so some decide to try their hand at it. Sooo I decided to make a vegetable pizza on phyllo dough.

First of all, phyllo dough requires you defrost it overnight in the refrigerator. Ordinarily I turn my nose up at such rigid defrosting rules and try and expedite everything in the microwave, but I actually listened to the phyllo and tossed it in the fridge before I went to work. As if that weren’t enough defrosting, the phyllo dough requires you leave it at room temperature for 2 hours before you want to use. Who has this kind of time? I gave it an hour at most. Every recipe I found online suggested I layer the dough with melted butter and cheese, but I decided to go with just butter. There would be cheese on the pizza, but what kind of a jackass needs it between every layer of crust? It’s pretty greedy.

veggie pizza on phyllo dough

Ingredients:

6-7 sheets phyllo dough

4 tbsp melted butter (1/2 stick)

1 zucchini, sliced

4 roma tomatoes, sliced

1/3 cup baby spinach

1/3 cup baby portabella mushrooms

fresh mozzarella, sliced

salt, pepper and red pepper flakes to taste

I pre-heated the oven to 375 degrees, and went to work. The phyllo layering was, like, so strenuous. I mean, it required me to use the force of one pinkie muscle to pry the sheets apart, but I went in with the strength of all finger muscles at once. I ripped nearly half the sheets in the package just pulling them apart, and melted butter was involved all the while. I finally managed to layer about 7 sheets of pastry in a 15X10 in baking pan. I then went about laying the toppings in there, and misted the whole situation with olive oil. I baked for about 25 minutes, until my mozzarella was golden and the crust was starting to brown.

veggie pizza on phyllo dough

The end result was pretty delicious, despite all the labor. My roomie and her man each had a piece, and they reported back nothing but raves. Plus, the buttery dough smelled amazing while it was baking. I liked how light I felt after eating like three slices. Although it’s a bitch, I’d work with the phyllo again.

On the sweaty front, I’ve been trying to mix things up to keep myself engaged. After almost a decade of treadmills, ellipticals, and free weights, the gym becomes like an old ball and chain. Although there’s a heat wave in NY right now, a friend and I decided to run the Brooklyn Bridge on Saturday.  It was SO lovely. At times I felt as if I were running through an oven, but it was such a fun and different way to go about the same old thing. We had iced coffee in Brooklyn Heights (frickin adorable), and then ran back towards Manhattan. Sweat in the eyes notwithstanding, I can’t wait to get at it again.

I’m still not entirely over this whole Middle Eastern thing, so I made couscous for dinner last night. I decided to go spicy-sweet (shocker) with nectarines, apricots, pecans and dates:

from left: nectarines, apricots, dates, pecans

Ingredients:

Near East brand whole wheat couscous with toasted orzo

1 nectarine, chopped

2 apricots, chopped

4 dates, chopped

small handful pecans, chopped

1 tsp cinnamon

1 tsp cumin

1 tbsp extra virgin olive oil

Couscous is like the anti-phyllo, in that it requires like 30 seconds of your attention and then practically begs you to desert it for an episode of Arrested Development while it “does its thang,” if you will. Will you? That felt a little awkward…moving on. You bring two cups of water to a boil with a tablespoon of olive oil, and then add the contents of the couscous and toasted orzo. Bring back to a boil, reduce heat to low, and cover the lid for about 15 minutes.

When the couscous was done, I added all the fruits and nuts along with cumin and cinnamon. I tossed everything together with a little olive oil, and then covered the lid for 5 minutes to allow everything to get familiar. A word about that Near East couscous. I’ve had many a-brands of couscous through the years, and I am really impressed with this one. The whole “toasted orzo” component was a nice touch, and I love what it did for the flavor. Big fan.

Um, YUM. I loved everything about this dish, and it took maybe half an ounce of effort. See below for the final product:

spiced whole wheat couscous with nectarines, apricots, pecans and dates

26
Feb
10

veggie pizza with truffle oil and parmesan.

The weather has been all kinds of Bipolar lately. One minute it’s all “Aren’t I gorgeous? Check out my bright blue skies. How’s about some Sun? Done. Mild temps? You got it, baby,” and the next moment it turns all, “You want cold? I’ll give you cold. I’ll give you freezing, bitch. How’s 17 degrees? Wait, wait, I’m not done. How’s about two feet of snow? Want flurries for days?” And you’re left with cracked and bleeding knuckles and what can only be described as mild irritation.

Last weekend was one of the highs. I got to the point where I left the coat at home and wore loafers without socks to shop a little. Admittedly, I jumped the gun just a little on the lack of coverage, but damn was it a nice preview of what’s to come. I’ve started to feel like a hamster on a wheel at the gym every day, so it was fucking delightful to run outside. On Saturday, I went back to my track and ran two miles, and then I ran another couple of miles alongside FDR. Running alongside traffic is really underrated. I did the same thing on Sunday, except this time I did the track, the path along FDR, and then ran through the streets. I mean, danger? Never heard of it.

I just watched “Into the Wild” last night, and it actually changed my life. Like, I’m obsessed with this Emile Hirsch and (most) everything his character stands for, but that movie is also such a love letter to nature. Emile spends 3/4 of the movie looking all athletic and tanned and doing all kinds of risky outdoorsy activities, and I think that’s when I connected with him most. Of course, he gets all miserably Jesus on the Cross-like once he gets to Alaska. That’s not really of interest to me. Anyways, I was so ready to start running, hiking, paddling, etc.  As if on cue, the weather hit one of her lows yesterday.  We got like two feet of snow overnight and shitloads of snow ALL damn day. Who, me? Bitter? Never.

On the spicy side, I made the most delicious veggie pizza earlier this week. My friend introduced me to Chelsea Market, which I’m almost ashamed to say I had never checked out in my three years in NYC. It’s MECCA. The place is filled with fresh food markets, Italian specialty stores, delicious bakeries, etc. Also, it’s dirt cheap. I bought an entire week’s worth of groceries for $18.95! Suck it, Whole Foods. Anyways, my pizza was made of:

Ingredients:

Veggie pizza

whole wheat pizza dough

1 small Japanese eggplant, sliced

1 zucchini, sliced

tomatoes on the vine, sliced

cremini mushrooms, sliced

mozzarella, sliced

fresh basil

fresh thyme

olive oil

truffle oil

I started with some store bought dough, which you can get at Trader Joe’s for $0.99. You have to let it sit at room temp for about 20 minutes, so in that time I sliced up all my veggies and preheated the oven to 425 degrees. I rolled out my dough and put it in my little pizza pan sans oil. Risky, I know. I then laid all my veggies atop each other and sprinkled the whole thing with thyme. I drizzled both oils on top, and put it in the oven for about 20 minutes. I added the basil at the last 5 minutes so it wouldn’t wilt, and it came out all kinds of delicious.

I’m not sure how attractive it came out, but see below for the first piece I ate…which was followed by two more pieces. I served it with a little Parmesan cheese on top and doused it in red pepper flakes. So good! See below:

Veggie pizza with truffle oil and parmesan




June 2017
M T W T F S S
« Aug    
 1234
567891011
12131415161718
19202122232425
2627282930  

Categories