Pizza: Conventional and Unconventional

I LOVE PIZZA!  And I don’t really trust people who don’t like pizza – I mean, what’s not to like?  Bread, tomatoes, cheese….mmmmmmm! I know there are people who can’t eat pizza for health reasons and they are exempt from my mistrust – mainly because if they could eat it, they would.

I like pizza shop pizza (particularly JoJo’s Pizza and Al’s of Hampden (they also offer a great selection of craft beers)) and frozen pizza – SOME frozen pizza; but I especially love pizza we make at home.  I usually call it “Jeff’s pizza,” but the truth is we collaborate.  The dough is all him!  Over many years he has finessed a recipe he received from a good friend of ours – I didn’t even ask him if I could share it because I’m fairly certain the answer would be “no.”

The toppings are where the collaboration happens.  Typically the ingredients we have in the house dictate the kind of pizza we end up making.  We’ve made conventional pizza with just sauce, mozzarella and traditional toppings; and we’ve made many unconventional pizzas – including some ideas we’ve gotten from recipe books and some made from our creative energies, such as:

  • Coney Island – chili instead of sauce, cheddar cheese and sliced hot dogs topped after cooking with yellow mustard and chopped onions
  • White pizza – sometimes with ricotta and sometimes without it, some creamy and others on the drier side
  • Chopped salad topped pizza (without sauce)
  • White sauce, asparagus, pancetta and fried egg
  • Caramelized onion with all kinds of different cheeses and chopped nuts
  • Etc.

Last night we went conventional and unconventional. We made a pepperoni pizza and a caramelized onion and goat cheese pizza.  The following is a photographic walk through the process:

Pizza dough just after being punched down.  Look at the air bubbles.  The dough may look like it’s too wet, but it is actually just right!

 

 

 

 

 

 

Shaping the Pizza. We don’t worry if the pizzas don’t come out perfectly round.  They taste great no matter the shape!

 

Topping the Caramelized Onion & Goat Cheese Pizza.  The toppings included a brush of olive oil and a sprinkling of salt and pepper on the dough, a tiny bit of mozzarella cheese to help the ingredients stick to the pizza, caramelized onions, chopped prosciutto, goat cheese and a tiny bit of mozzarella on the top to hold everything together!  Jeff wanted a few pepperoncini rings and I didn’t so we put them on half!

Topping the Pepperoni Pizza.  The toppings included Don Pepino Pizza Sauce (a good choice if you don’t have the time to make your own), pepperoni (as you can see Jeff had a serious hankerin’ for pepperoni), mozzarella, and dried oregano.

The Finished Products!

Not all our creations are delicious – sometimes we flop; but we always have fun when we make pizza.  It’s a chance to create together and to enjoy our labor of love.  One day we’ll have a brick oven for our pizza and will be able to make more than one at a time – that will make it easier when we make pizza for company.

My remaining pizza challenge is to recreate a white pizza my grandmother used to make.  It was an incredibly tasty dough topped very simply with olive oil, cracked black pepper and Parmigiano Reggiano cheese.  The pizza was not thin crust, but it was not as thick as a Sicilian style.  I have my mom on the lookout for the recipe……once I master it, I’ll definitely let you know!

In the meantime, let me know your favorite pizza toppings!  I always love to hear what other people like to eat.

Sea Food

Good Morning!

What an amazing morning…..Jeff and I got up early to catch the sunrise on the beach.  I am so lucky to be married to a man who understands that if I am going to get up early enough to see the sunrise I NEED to have some coffee with me.

Sitting on the beach is one of my favorite things in the world – I love hearing the sound of the waves and I marvel at how no two waves are alike – kind of like snowflakes!  I love the smell of the air and how if I stay long enough my lips taste salty.  It is no wonder people flock to the beach and come here for respite.  I can’t imagine being able to look at all this beauty and not attribute it to God!

And speaking of God, we were all grateful last night for the blessings we’ve been given.  We were sitting at the table enjoying a FANTASTIC meal and even better company.  Then after dinner we retired to the deck for drinks and to watch the night sky.

The menu last night was:

Felty cooked the steaks to perfection – a luscious medium rare.  The taters had a light coating of olive oil, salt and pepper and were in the oven for a good 90 minutes.  The outside was perfectly crisp and the inside was succulent and creamy…..mmmmmm……and the corn was sweet and hot……ahhh!

Oh, and it was capped off by a homemade pizzelle with a light dusting of powdered sugar.  Does life get any better than this?

I don’t know if it was especially good food, the spectacular company, or being by the sea – perhaps a combination of all three – but I can truly say it was a memorable meal – one of the best in a while.  I love that great sea food doesn’t have to be seafood!

 

 

No “Gradzilla” Moments

I had the pleasure of catering a party for my friends’ daugher who recently graduated from nursing school.  The experience was great from start to finish.  I realize this is a rarity, but there were no “gradzilla” moments, no last minute menu changes, no hard to find ingredients, no delays or snags of any kind.  I am still thanking God for this amazing grace!

The process started with the invitations.  The grad had a favorite color scheme and wanted something unique.  Unable to find just the right thing, I decided to make a sample invite and see if she liked it – and boy did she – so I went quickly into production mode and got them out on time!

 

 

 

 

 

 

 

 

The menu was set and I began work, with the help of a very experienced and dedicated sous chef, my mom!  I couldn’t have done it without her help – she kept the sink free of dishes and reminded me to take an occasional break!

We worked for the entire week before the party making what we could ahead of time and constantly reworking the timeline to ensure that everything went off without a hitch the day of the party.  The party was on a Saturday; so I created a daily calendar (beginning the Monday before) of all the tasks that had to be accomplished – not just making food, but ensuring we had selected the proper serving platters, purchasing flowers/herbs for the buffet, making the iced teas, ironing tablecloths (a quick rant – please, please iron the tablecloth and napkins if you are using linens – don’t set a table that looks like someone slept on it overnight!!!), etc.

The day of the party we had a few last-minute details to attend to in the morning.  We had a hearty breakfast and then went to set up.  Below are a few photos of the buffet and a list of what was on the menu  – those of you with a keen eye will notice that the menu item cards on the buffet match the invitations.  Please visit my Photo Gallery for all the beautiful photos of the event, which were taken by the grad, Brianna Wilbur.  In addition to being a new nurse, Bri is also a wonderfully talented photographer.  Please visit her blog to see more of her work.

Southern Sweet Tea & Herbal Iced Tea

 

 

 

 

 

 

 

Crudite Platter (Served with Caramelied Onion Dip)

 

 

 

 

 

 

 

Almond Joy Cupcakes

 

 

 

 

 

 

The full menu included:

  • Southern Sweet Tea & Herbal Iced Tea
  • Crudite Platter w/ Caramelized Onion Dip
  • Marinated Cheese w/ Crackers
  • Spinach Balls
  • Meatball Duo – Chicken Wing Meatballs & Spicy Sesame Meatballs
  • Sundried Tomato & Smoked Cheddar in Phyllo
  • Artichoke, Bacon & Goat Cheese Tart
  • Fruit Skewers w/ Brown Sugar Sour Cream Dip
  • Amond Joy Cupcakes & Pumpkin Cupcakes w/ Cinnamon Icing

What a pleasure it was for me to cater this party.  It allowed me to share my love of cooking and entertaining with others and to spend time – lots of time – in the kitchen with my mom. What could be better than that?