Caramelized Red Onion & Gruyere Pizza with Egg & Arugula

1 Comment

 

All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

Image

Well – I got some very cool news today!  Book Soup – one of the most important independent book stores in the US – read my book & agreed to stock it!!!  Yay!  They are a very discriminating bunch so I am going to let myself feel flattered.  Check it out HERE.

Image

Now on to pizza!  Some people think the idea of egg on pizza is nasty and I must confess I used to think that way.  Until I tried it.  It is kind of spectacular.  Despite knowing it tastes yummy, I am still psyching myself out about using eggs at all – because of how the hens are treated.  And, when you think about it, eating an egg is really fucking gross.  But – I still do it now & then.  I try to only buy pastured eggs – which means the hens really ARE living cage-free – like this:

Image

Not this legal version of cage free:

Image

Which is only 1% better than this:

Image

So – please try to support the PASTURED (and grass-fed) meats & eggs etc to show that industry that you are willing to pay a little more for some humane treatment.  Here are the eggs I bought.  The word pastured is between “vegetarian” and “fertile” – hard to read – but there.  PS – they list vegetarian because factory farms feed their chickens ground up chickens.  How fucked is that?  You don’t want to eat that pain & fear & disease.  Do you?

Image

OK – now I feel like a nutjob posting a non-vegan pizza – but I am going to plod ahead.  If I have totally ruined eggs for you forever – blow them off.  The pizza is yummy without them.  You can also use vegan cheese if I have completely converted you.

Image

I use this Naples-style pizza dough recipe from Saveur.  I do not store it 48 hours.  I use it as needed from immediately to several days later.  I notice little difference.  Also, I make it in my bread machine on the dough cycle.  Easy peasy!

PIZZA DOUGH

MAKES FOUR 12-OZ. BALLS

INGREDIENTS

2 tbsp. sugar (⅞ oz.)
1 tbsp. olive oil, plus more (½ oz.)
½ tsp. active dry yeast
5½ cups “00” flour, preferably Caputo Pizzeria Flour (1 lb. 12 oz.) (or just use regular, organic flour – like me.)
2 tbsp. kosher salt (¾ oz.)

INSTRUCTIONS

1. Combine sugar, oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook; let sit until foamy, 8-10 minutes. Mix flour and salt in a bowl. With motor running, slowly add flour mixture; mix until a smooth dough forms, 8-10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature 1 hour.

2. Divide dough into 4 balls; transfer to a greased 9″ x 13″ dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours (or get impatient like me & use it immediately).

Image

Caramelized Red Onion & Gruyere Pizza with Egg & Arugula

INGREDIENTS

Pizza dough at room temperature

1/2 large red onion – sliced

1 TBS olive oil

1 TBS butter (or vegan alternative)

1/2 tsp sugar

1/2 tsp salt

Gruyere cheese – grated (quantity to taste)

Fresh Thyme – leaves pulled from stems (quantity to taste)

Grated mozzarella or other cheese (quantity to taste)

Eggs (optional)

Fresh arugula

Tomato – chopped (optional)

Lemon (to squeeze on the arugula) optional

S&P

Olive oil to drizzle (optional)

Image

Image

DIRECTIONS

Heat the oven to 450.  Make sure it reaches full temperature before cooking your pizza.

Make your dough or let your store-bought dough reach room temperature (so it is easier to roll out).

Caramelize the onion by heating the olive oil & butter over med-low (NOT HIGH) heat.  Add the onion and salt & sugar and saute – stirring frequently – for about 20-30 minutes or until they are soft & brown & before they burn.  Mine crisped a bit on the edges & I liked that!  Set aside.

Image

Now simply assemble the pizza.  Roll out the dough & place it on a cooking sheet treated with olive oil or cooking spray.  Drizzle some olive oil on it & brush it around & add the thyme & the cheeses & some caramelized onion.

Image

Image

Image

Image

Image

Cook this for about 7-10 minutes or until you think it is a few minutes from being done.  I overcooked mine just a bit – so – pull it out before the crust looks like this – all crispy & golden:

Image

because you are gonna break a few eggs on there & cook it another 3-5 minutes or until the eggs are cooked to your liking.  I broke one of the yolks.  Oh well!  Err on the early side here, too, if you want a runny yolk.  The eggs will keep cooking once you remove the pizza from the oven as the pizza heat will still be acting as a hot pan beneath them.  So – if you want ooey-gooey yolks – pull this guy out JUST BEFORE you feel the whites are cooked all the way through.  In fact, even if you pull it out a tad early, just spreading the egg a bit over the pizza will cook it quickly.

Image

Image

Now add S&P to taste & top with arugula & chopped tomato – if you are using tomato.  You might even want to drizzle a teeny amount of olive oil on the arugula & squeeze a bit of lemon – or toss the arugula LIGHTLY with olive oil & lemon before putting it on the pizza.  And there you go!  Crack open that Trader Joe’s box of wine & kid yourself that you are having less wine than you really are because who the fuck can figure out what they have consumed out of an opaque cardboard box that holds like – what – three bottles?  Then blame the hangover on the cheapness of wine – not the quantity you consumed!

Image

Image

Image

Fig & Gruyere Quesadilla with Balsamic Glaze & Honey or Fig, Spinach & Whipped Goat Cheese Pizza with Honey

Leave a comment

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

Image

I can’t resist figs now when I see them at the store.  They are beautiful to look at and so delicate & versatile – I love them.  But they tend to go bad fast so, when I buy them, I end up eating fig everything.  To extend their shelf life, I put them in a Ziplock baggy & put them in a single layer on a shelf in the fridge.  That seemed to add a day or two to their lifespan.

These are not really recipes.  These are really just suggested ways to use figs.

Image

Fig & Gruyere Quesadilla with Balsamic Glaze & Honey

INGREDIENTS

Flour tortilla

Gruyere cheese – sliced

Figs – sliced

Honey

Balsamic vinegar

DIRECTIONS

Image

Bring some balsamic vinegar to a boil & then reduce to a simmer.  In 20 minutes – my 1/4 cup of balsamic reduced to only one or two teaspoons of glaze – so boil down an appropriate quantity.

Layer the cheese & figs on a tortilla, fold it over & grill it on both sides until the cheese melts & the tortilla browns.

ImageImage

Slice it up & drizzle with honey & the balsamic glaze.  MMMMM!

Image

Fig, Spinach & Whipped Goat Cheese Pizza with Honey

INGREDIENTS

Pizza dough (mine is HERE)

Spinach

Figs – sliced

Mozzarella – grated

Goat Cheese

Cream cheese

Olive oil

Image

DIRECTIONS

To get whipped goat cheese – simple blend goat cheese with some cream cheese at approximately a 2 to 1 ratio, like – 4 ounces goat cheese to 2 ounces cream cheese.  Go heavier with the goat cheese if you want that flavor to be stronger.

Now just roll out your dough, put it on a greased baking sheet and smear some whipped goat cheese on it.  Layer some spinach & drizzle with olive oil.  Add figs & then some grated mozzarella & bake at about 450-500 (be sure the oven is at full temperature before putting pizza in there) for about 12 minutes or until the cheese melts & the crust browns.  Drizzle with honey!

ImageImageImageImage

ImageImage

Pistachio & Gruyere Pizza with Red Onions & Goat Cheese Rosemary Cream

Leave a comment

 

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

I wanted to make a pizza without going to the store.  I had dough, Gruyere & the rosemary cream sauce left over from my Roasted Cauliflower pizza effort.  I had a bag of shelled pistachios from Trader Joe’s & I had a red onion.  The images here show a dough rolled thin to the point of being a flatbread.  I had a scant amount of the rosemary cream left so it was used sparingly.  I used too little Gruyere as well.  The result was an austerely topped but really pretty pizza.  In the future, I would go thicker with everything.  In fact – I would add a few gobs of goat cheese, too.  The rosemary cream recipe below omits the roasted garlic that was used in the Roasted Cauliflower Pizza recipe – primarily to simplify this recipe & skip the step of roasting garlic.  You could certainly add the step back if you have the inclination.  Conversely – you could omit the rosemary cream altogether – especially if you go heavier with the other toppings & add goat cheese.

So – in closing – this was a tasty & unusually flavored pizza.  I just recommend you go thicker with your dough & apply the toppings with a heavier hand.

PRINT THIS RECIPE

Pistachio & Gruyere Pizza with Red Onions & Goat Cheese Rosemary Cream

INGREDIENTS

GOAT CHEESE ROSEMARY CREAM (if using)

5 oz goat cheese (or just use goat cheese directly on the pizza – skipping this cream recipe)

2 TBS butter

1 1/4 cups heavy cream (or 1 1/4 cups Mexican Crema mixed with 1/2 cup water)

dry rosemary – a TBS & a pinch – chopped finely or crushed with a mortar & pestle.

3-4 sprigs fresh rosemary

~

Pizza dough – homemade or prepared

Handful shelled pistachios – quantity to taste

Gruyere – grated – quantity to taste

1/2 red onion – shaved very, very thin

1 TBS fresh rosemary – chopped

Fresh Parmesan – grated – as garnish

ImageImageImage

DIRECTIONS

For the rosemary cream sauce (if using):

Heat 2 TBS butter in a stock pan.  Add the rosemary sprigs and simmer a minute then add the heavy cream.  Bring almost to a boil then reduce heat to low, cover & allow the rosemary to steep in the cream.  You can actually remove it from heat altogether & let it steep several hours – if you feel like it.  If using immediately – let it steep for 15-20 minutes then whisk in the goat cheese.  Add a pinch of dry rosemary.  Right before using, remove & toss the fresh rosemary sprigs.  If the cream sauce is too thick, add water.  If it is too thin, cook it down a bit.

ImageImageImageImageImage

Assemble the pizza by rolling the dough out, not too thin, and topping it with the cream sauce (if using) and Gruyere, pistachios, shaved red onion & chopped fresh rosemary.  Add dollops of goat cheese – if you have it.  My pizza here did not have extra goat cheese & I believe it suffered for it.  Bake at 450 degrees until cheese melts & bubbles & the crust browns.  I added a little grated Parmesan as a garnish.

PRINT THIS RECIPE

Image

Homemade Orecchiette with Spinach Pecan Pesto & Gruyere

4 Comments

 

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

 

vromans front vromans back

~

This pasta is vegan but the sauce is not.  The sauce is, however, raw & very good for you!  The nice thing about orecchiette (little ears) is that it is a homemade pasta that doesn’t require any special tools.  It would, however, require a good 15-20 minutes of kneading the dough (which I used my bread machine for) but beyond that it is very easy.  I recently purchased a little wooden gadget to roll gnocchi on & I used it here to make these prettier but that was just goofiness.  It doesn’t effect flavor or the ability of the pasta to capture sauces.  This is a SUPER easy entry level pasta & an even easier sauce.  TRY IT!

Image

PRINT THIS RECIPE

Homemade Orecchiette with Spinach Pecan Pesto & Gruyere

INGREDIENTS

2 cups flour

1 cup semolina flour

3/4 cup plus 4 TBS water

1 tsp salt

1/2 cup pecans – toasted til fragrant in a dry pan

1/2 cup olive oil

3 garlic cloves (or less – to taste)

2 packed cups spinach

1/2 cup grated Parmesan

1/2 cup gruyere cheese – grated – as garnish

parsley – chopped – as garnish

Additional fresh spinach – chopped – as garnish

S&P to taste

additional water for the pesto

DIRECTIONS

Toast the pecans in a dry pan until they are fragrant (a few minutes) making sure they do not burn.  Put the toasted pecans, olive oil, garlic, spinach, Parmesan & about 1 tsp each of salt & pepper in a food processor & blend until smooth.  Add water if necessary to get a nice smooth consistency.  Set aside.

Image

To make the pasta – either blend the flours & salt in a deep bowl, create a well, add the water & blend & knead until you have a soft & pliable dough that is no longer sticky.  Additional flour might be needed to lose all tackiness.

Alternately – put the ingredients in a bread machine & use the pasta dough setting & let the machine mix & knead the dough.  This is genius and a bread machine only costs about $100 – and I use mine ALL THE TIME for bread, pasta & pizza doughs.

Image

Once you have your dough, break of hunks & roll them into long snakes about 1/4-1/2 inch thick.  Cut these into 1/2 inch pieces & then with your finger tip or other small round thing – create little ears with each of the small bits.

ImageImage

Initially, I used my finger tip

Image

Until I spied this hanging from an old Orangecello bottle & used this for the rest

ImageImage

Allow these to dry on wax or parchment paper (or a floured surface) for 3-4 hours.

Image

If you happen to have one of these

Image

You can roll the backside of each piece over it for this look

Image

To cook – boil water & add the orecchiette & cook until they all float to the surface – typically well under a minute.  Drain & mix with the pesto & top with chopped fresh spinach, parsley & grated Gruyere.  Take pictures & post all over Instragram & Facebook & Tweet immodestly of your culinary achievement!

PRINT THIS RECIPE

Image

Pear, Gruyere & Caramelized Onion Grilled Cheese Sandwich with a Shot of Tomato Bisque

Leave a comment

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

vromans front vromans back

There is no real recipe required for this guy.  I used my super quick & easy Artisan bread and served myself a little sake cup up Roasted Heirloom Tomato Bisque alongside a grilled cheese comprised of:

Bread

butter

Gruyere cheese

Bosc pear

Caramelized red onion

Caramelizing onions is time consuming but you can do it it larger batches & keep them in the fridge for use on pizzas or in soups or on sandwiches or with meat.  They are a lovely addition to many things.  HERE is a little tutorial on how to caramelize onions.

To assemble, I pre-heated my oven to 400.  I slathered some butter on one side of each of the pieces of bread.   Layer slices of cheese & pear & some onions on the bread top the sandwich & grill in a pan until each side is golden.  I then put it in the oven for 5 minutes to completely melt the cheese.

This could be nice with brie & apples or brie & figs.  Any salty cheese & sweet fruit.  Maybe even honey!  Get creative!

Image

ImageImageImageImageImage

Image

Image