March 13, 2012 § 1 Comment
E: The title here is a bit of a misnomer. The pizza doesn’t actually have roasted red peppers on it, though that would be a good idea. No, instead it is the sauce that contains the peppers. As a topping we used some orange bell peppers though, to make a sort of spiced vegetable mixture with onions, mushrooms, and cumin. And on top (not pictured until the very end) we placed thin slices of avocado (or not-so-thin in Joanna’s case—she’s an avocado fiend).
But aside from this, there’s something else noteworthy about this post. It is the inauguration of one of our Christmas presents. Joanna’s parents kindly bestowed upon us a pizza stone, something we have been yearning for since we started making pizza and first had to use an aluminum baking sheet. We don’t have a pizza peel at the moment, so we haven’t been heating the stone up beforehand and thus our crusts haven’t been changed beyond recognition. But the stone certainly helps in getting a nicely symmetric pizza, and seems to promote even heating as well. If you can find one that isn’t cracked in half (this is apparently a problem with ones ordered from the web, so go to a kitchen store where you can handle the stone first), we do suggest you get one if you are serious about pizza.
December 18, 2011 § Leave a comment
E: I love “Mexican” food. I really do. I put the term in quotes only because I’m not qualified to judge what is legitimately Mexican and what has been Americanized enough that it isn’t really fair to give it that name. In any case I wanted to make some quesadillas, and was trying to come up with something tasty to put in them. I remembered back to something my college friend David, his girlfriend Natalie, and I made once for a food co-op in college. It consisted of caramelized onions, roasted poblano peppers, and some sort of crème fraiche style dairy product, and I remember thinking how much it tasted like something I’d had in quesadilla form at a restaurant one time. So I decided to use it as inspiration—taking some liberties of course.
I cut the sour cream / crème fraiche since that isn’t my favorite thing in the world. Joanna and I decided together that we would use green bell pepper instead of a poblano. And we also wanted to put some chicken in, so we added some garlic and mushrooms to go with that, and some fresh tomato to round it off. Made with homemade tortillas, these are really, really tasty. I’m going to go through the full instructions, in which we cooked the two fillings separately. But you could do them together if you want to speed things up. « Read the rest of this entry »
November 27, 2011 § Leave a comment
E: I’m going to (try to) make this post short and sweet. We are just back from spending the Thanksgiving holidays at my parents’ place (with a brief sojourn to see my aunt, uncle, and some of my cousins). We had some wonderful times and ate some wonderful food. But it also means we haven’t posted in a while. I apologize if this post is more slipshod than usual, but I feel like we’ve got to put something up regardless of how unqualified to write my present state of exhaustion makes me.
A few weeks ago, we wanted to make another tomato-y soup, and it was my idea to add some roasted corn. Joanna finished it off by suggesting we blend in some ricotta and serve it with some grated, smoked Gouda. This is a really great combination, with the smokiness of the cheese playing off some of the char from the tomatoes, pepper, and corn. « Read the rest of this entry »