Tricolore Salad with Shaved Brussels Sprouts, Belgian Endive and Radicchio

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All Photos © Christine Elise McCarthy 2015

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

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Few things are easier to throw together than salads & this salad is no exception.  Simple ingredients, clean & light & so pretty.

You could use other ingredients like – arugula or frisee (curly endive) or shaved fennel.  Whatever floats your boat.

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Tricolore Salad with Shaved Brussels Sprouts, Belgian Endive and Radicchio

Serves 2

INGREDIENTS

3 heads Belgian Endive – thinly sliced

6 large Brussels sprouts – shaved with a mandolin or very thinly sliced

1/2 head radicchio – thinly sliced

(you should have approximately the same amount of each)

1/4 cup nice olive oil

2 TBS fresh lemon juice

S&P to taste

1/4 cup or more (to taste) of grated or shaved Pecorino or Parmesan (or vegan alternative)

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DIRECTIONS

Slice up the leafy guys.  In a small jar or in a bowl – mix the lemon & olive oil.  S&P to taste.  Tweak the lemon to oil ration to suit your taste.

Toss the salad with the dressing & 1/4 cup of cheese.  Plate it up & serve with more cheese & freshly cracked pepper.

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Brussels Sprouts & Burrata Pizza with Pecorino & Dried Meyer Lemon Zest

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All Photos © Christine Elise McCarthy 2014

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

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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.

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Hey – LOS ANGELES (and everyone else)!  You no longer need to look online only to buy my book!  You can buy my hilarious debut novel at three local LA bookstores now, too!  Book Soup in West Hollywood, Skylight in Hollywood & Vromans (signed ones there!) in Pasadena.  It is available in a few other regional stores or most online retailers.  Find out all the info HERE.

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Moving on!

Mmmmm- pizza!  Infinitely customizable.  All you need is a great crust & some inspiration.  It is pretty hard to make a bad homemade pizza.  That said – this pizza is really special.  Soft, subtle flavors, creamy & crusty.  So delicious that I made it for dinner Saturday night & it was my one meal on Sunday.  Easter Sunday.  This yumminess.

Meyer lemon is not necessary.  Any lemon will do.  And if you cannot find or do not like burrata (use it if you possibly can) – use regular but FRESH mozzarella (the kind they sell in water) because the creaminess is one of the most delightful factors of this pizza.

I saw a pizza like this on the internet as I trolled for inspiration but none of the links would show me the recipe without my joining up to some recipe club – so I winged it.  It is so simple & so crazy good – try it at least once!

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Here is the pizza dough I use – and all I do is throw everything in my bread machine & let it run on the dough cycle.  SO EASY!  Then I let it sit & rise or a hour & either use it immediately – or use a bit & store the rest in plastic wrap in the fridge.

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 flour
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).

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Dried Meyer Lemon Zest

INGREDIENTS

Lemons

DIRECTIONS

Zest the lemon peel.  Bake at about 200 degrees for about an hour.  Do this while the dough rises.  It is ready when you can powder it between your fingers.  Do so – and set aside.

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Brussels Sprouts & Burrata Pizza with Pecorino & Dried Meyer Lemon Zest

INGREDIENTS

(quantity of each is your personal preference)

Pizza dough

Burrata (or fresh mozzarella)

Pecorino (or other hard & salty cheese like Parmesan) – grated

Brussels sprouts (6 or so large ones for one 12″ pizza)

Dried lemon zest (see recipe above)

Lemon juice

Olive oil

S&P

Crushed red pepper (optional)

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DIRECTIONS

Heat the oven to a solid 450-500 degrees.

Make the dried lemon zest (recipe above)

Shred or chop the Brussels sprouts & toss with about 1 TBS olive oil, some lemon juice and S&P.

Line your pizza pan with parchment paper or treat it with cooking spray or some olive oil.

Roll the dough out & put it on the pan.  Pierce the dough all over with the tip of a knife so that it doesn’t bubble & puff in the oven.

Top with Brussels sprouts, Pecorino, burrata & dried lemon zest.

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Bake this sucker 10-15 minutes or until your crust is as you like it & the cheese is melted & just beginning to brown.  This is a pizza that I bet you will want to eat all by yourself so – go for it!  I sure did!  I added a lot of crushed red pepper, too.  You can squeeze more lemon juice on it or add more cheese!  Enjoy!

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Roasted Beet Risotto with Goat Cheese and Pecorino

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All Photos © Christine Elise McCarthy 2013

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

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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.

This is as easy to make as any risotto.  Risotto?  Easy?  Yes.  It is.  I don’t know why it has a reputation for being laborious.  Kind of like root canals.  People dread them like THEY cause the pain.  I had a friend recently tell me that she had rented a bunch of movies to watch over the weekend as she recuperated from an upcoming root canal.  You get a root canal BECAUSE you are in pain.  Terrible, inescapable pain – or you would never agree to a procedure that terrifies you & is, quite frankly, very expensive.  A root canal is a procedure that removes the nerve so that you will never again have pain in that tooth.  In fact, they get at that thing pretty early in the procedure so within 5 minutes of them starting – it is impossible to feel pain there anymore.  I told my friend this – to her great relief.  And, she reported back, I had been right.  I know – because botched dentistry in my past has led to my having had two of them.

Anyway, I digress.  Risotto is not the arm-ache provoking process people always bemoan.  It just takes about 30 minutes of care with some occasional stirring.  Who can’t manage that?  Especially if a creamy, delicious risotto is your reward.  And, as far as I am concerned, you can’t really screw it up.  Sure – some can be overcooked or clumpy or too wet but that is just a texture concern & I am not a texture freak.  It all tastes the same.  So give yourself a break & a treat & make some Goddamn risotto.

Oh – and at the risk of offering TMI – lots of roasted beets in your diet will turn your pee (etc) reddish – so – do not be alarmed & fear that you are hemorrhaging.  You are not.  🙂

Also – if you have some extra beet around – or roast some extra – you can use a cookie cutter & create little decorative beet toppers to put atop the risotto & impress your neighbors.  Or not.  But I think it is a cute idea.

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Roasted Beet Risotto with Goat Cheese and Pecorino

INGREDIENTS

2 large (large!) beets or 5 or 6 smaller ones

10 cloves garlic

1 small onion – diced

olive oil

1/2 cup grated Parmesan

1 bay leaf

1 TBS balsamic vinegar

1 cup Arborio rice

3/4 cup dry red wine plus 1/4 cup water

4 cups vegetable (or chicken) stock

Goat cheese and/or Pecorino cheese as garnish

S&P to taste

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DIRECTIONS

Wash the beets & wrap them with 6 cloves of garlic in some foil & roast at 425 for between 30-45 minutes – depending on their size.  A knife should cut through them easily when they are done.  Let them cool & then peel them.  The skins might just wipe off with a paper towel.  If not – use a peeler.  Put the beets, roasted garlic into a food processor with 1 TBS olive oil & about 1/4 cup water.  Pulse until you have a rough puree.

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Heat your stock & leave it simmering.   Add the balsamic to this stock.

Mince the remaining raw garlic.  In a stock pot, heat 1 TBS olive oil over medium heat & add the diced onion & minced garlic.  Saute until the onion is soft.  Add more olive oil if the pan gets too dry.

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Add the bay leaf & the rice & stir for about a minute or two.  Get the rice coated in oil from the pan.

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Add the red wine & water (One cup total.  You can use white wine or just plain water here if you don’t want to waste good drinking wine – but the wine adds a nice flavor.)  Simmer a few minutes.  Reserving at least half a cup of hot stock – add the stock to the rice by about a cup at a time & stir it in & allow each cup to nearly cook off before adding the next.  About 15 minutes into this process – add the beet puree.  Stir to blend.  Add the cheese and S&P to taste.     Remove the bay leaf.   The rice should be cooked before you get through all the stock but if you use all the stock & the risotto gets too thick – just add some water & heat it through to thin it.

Put some risotto on each plate & top with crumbled goat cheese and/or shaved Pecorino & a nice dose of freshly ground pepper.

Oh!  And again, 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.

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