Saturday, September 5, 2009

Grilled Pizza

Have you ever grilled a pizza? And I don't mean getting one of those grilled pizza pans from Papa Murphy's; I mean actually putting the crust on your grill and actually cooking the pizza on the grill. If not, you should. I know, I know, the thought of putting raw pizza dough directly on the grill is scary, but you can do it. I'll be there with you.

Grilled Pizza

Grilling a pizza is a quick process, so before you begin, make sure you have all your ingredients ready to go and outside at the grillside. So, if you're using veggies, get those chopped up and on a platter or bowl. If you're using toppings, get those ready too. If you're making sauce, get that ready, too. Having this all ready and at the grill before you get started cooking it will help you tremendously.

Heat your grill to 350 degrees.

Roll out your favorite pizza crust on a lightly floured surface. Don't worry about it being particularly pretty or organized. What matters is that it's about 1/4-1/2" thick. Put that crust on the back of a cookie sheet (or a pizza peel, if you have one) and take it out to the grill. You can use any crust you want, but I used this one from Mario Batali and it worked great.

Make sure the grate on your grill is well-oiled. Put the pizza directly on top of the grill. Trust me - it won't fall through. Cook for about a minute or two and then flip it over. Immediately after you flip, add your toppings. You should do this quickly to make sure your pizza doesn't burn.

After your toppings are added, cook for another minute or two. Remove from the grill. Let sit for a couple minutes before cutting. Your pizza will have a nice grill flavor, and will also have a great crunch like woodfire pizzas.

Coq au Vin

Who would've thought that when I was looking for meals that would use up all the ingredients in my refrigerator/freezer before moving to a new house, coq au vin would be what I made? I know, I was shocked, too. I had every single ingredient just waiting to be used.

For some reason, coq au vin always intimidated me a little. I really don't know why. I think it's the name. I was really surprised to find that while it took a bit of prep time, making it was super simple. It made my kitchen smell great and it was delicious.

Coq au Vin
Recipe adapted from Tyler Florence & Julia Child
Serves 3-4
Prep Time - 20 min
Cook Time - 1 1/2 hrs

INGREDIENTS
5-6 slices bacon
1 medium onion, chopped
2 carrots, diced
2 ribs celery, diced
5 cloves garlic, smashed
1 whole chicken, butchered
salt & pepper
1/4 cup brandy or cognac (optional)
3 cups dry red wine (I used Chianti)
2 cups chicken broth
2 tsp Herbes de Provence
1/4 tsp thyme
2 bay leaves
1-2 TBSP tomato paste (optional)
fresh parsley, for garnish

DIRECTIONS
Cut the bacon into 1" chunks. Heat a large pot or dutch oven over medium heat. Add about a tsp of butter or oil to the bottom of the pot and add bacon. Let the fat render out until the bacon is crisp. Remove from the pot with a slotted spoon and let drain on paper towels.

Meanwhile, season the chicken on all sides with salt & pepper. If you like, skin the chicken before seasoning. Add the chicken to the pot and brown on all sides (about 3 min per side). Add the onions, carrot, celery, and garlic to the pan. Saute for about 2 minutes.

Remove the pot from the heat and add brandy. With a long match or one of those grill lighters, ignite the brandy. The flames should die down within a minute. When the flames are out, return the pan to the heat.

Add the wine and chicken stock to the pot and stir. Add the herbs and stir till well combined. Cover and let simmer for an hour. Remove the lid and let simmer for about 15 minutes. If you would like the sauce a bit thicker, whisk in 1-2 TBSP of tomato paste. Season with salt & pepper to taste. Swirl in 1-2 TBSP of butter to also help with thickening and give the sauce a nice shine.

Garnish with fresh parsley and the reserved bacon. Serve alongside your favorite starch.

**Traditional coq au vin includes mushrooms. We do not like mushrooms, so I completely omitted them. If you're into mushrooms, add two cups of sliced mushrooms at the same time you add the veggies.

Sunday, August 9, 2009

Chicken Parmesan Burgers

I'd seen this recipe pop up on several blogs I read, and I was intrigued. I love chicken parmesan, but wasn't sure how it would trnslate into a burger. However, I've been trying to stock my arsenal with quick, easy dishes lately, so I I decided to give it a try.

We both really liked these. They definitely tasted like chicken parmesan, and the toasted buns were a nice touch. I'm sure ground turkey or ground beef would be delicious, too.


Chicken Parmesan Burgers
From Elly Says Opa!, adapted
Serves 2
Cook & Prep Time - 30 minutes

INGREDIENTS
3/4 lb ground chicken (1/2 of my 1.25 lb package)
1/8 cup grated Parmesan cheese
1/8 cup bread crumbs
1 tsp Italian seasoning
1 clove garlic, minced
1 shallot, diced fine
1/8 cup parsley, chopped
salt & pepper
marinara sauce
Shredded Italian cheese
2 toasted buns

DIRECTIONS
Combine meat with Parmesan, bread crumbs, Italian seasoning, garlic, shallot, parsley, and salt & pepper. Form into two patties.

Meanwhile, heat a about 1 TBSP of butter with some olive oil in a skillet. Also heat up marinara sauce in a small saucepan.

Cook the burgers about 4-5 minutes per side, or until cooked through.

Top with marinara sauce and Italian cheese and bake at 450 for about 2-3 minutes, or until the cheese gets bubbly. Serve on toasted buns.

Tuesday, August 4, 2009

Garlic Scape Pesto

I first tried pesto when I was 17 and in Minneapolis for the spring All-State Band festival. My high school band director took myself and my fellow band geeks to Edwardo's Natural Pizza (unfortunately, now closed) for what was pretty much the best pizza I've ever had, even to this day. It was a deep dish with pesto sauce, roasted garlic, and mozzarella, provolone, and Parmesan cheese.

I liked it so much that I made my parents go to this pizzeria with me the next time my family went to Minneapolis to visit family. My mom agreed with me; my dad kept complaining that there wasn't any meat on the pizza (silly dad).

I still crave that pizza occasionally.

A few weeks ago I went to the Farmer's Market and picked up a bunch of garlic scapes and decided to make pesto out of those. I was a bit nervous, but it was delicious! I wish I had made more batches to freeze.


Garlic Scape Pesto
Serves 2-3ish
Prep Time - 15 min

INGREDIENTS
10-12 garlic scapes, roughly chopped
1/2 cup Parmesan cheese
1/3 cup toasted pine nuts
1/4 - 1/2 cup extra virgin olive oil
salt, to taste

DIRECTIONS
Combine all in food processor until it reaches your desired consistency. Since I like pesto thinner, I used close to a full 1/2 cup of the olive oil, but depending on your preference, you may use more or less.

Toss with cooked pasta. I used fetuccini, but it's great on almost anything. Top with Parmesan cheese.

** Pesto also freezes really well. Store in an airtight container and it will freeze for several months.

Saturday, July 25, 2009

A Serious Note

While I don't normally do this, I'm going to write about something other than cooking for one post. I'm sorry to my readers who were hoping for a new recipe, but I think this is important enough to devote a post to it.

Two weekends ago, my husband and I went "up north" to visit my family and spend time at the lake. That Saturday evening was one of the scariest nights of my life. We were outside grilling burgers & pork chops for dinner, and we heard some very loud, repeated popping noises. Considering we were in the country, and basically in the middle of BFE, we both assumed either someone was playing with some leftover fireworks from the previous weekend or was shooting stuff, or something similar. However, it was really loud. And it smelled funny. And made a lot of cracking sounds. And pretty soon the sky was filled with really black smoke. It wasn't fireworks or a gun - it was a fire. And it was 3 doors down from my grandmother's house.

I immediately noticed a girl on a golf cart with a phone up to her ear so I ran over to her and asked if she was calling 911. She said no, she was on the phone with her mother. While I was confused why she found it more prudent to be talking to mom rather than the 911 dispatcher, I ran into the house and called 911. I was comforted someone had called before me, and the dispatcher informed me that the fire trucks were en route. I was told that it was a garage fire, and was instructed to make sure to stay a safe distace away.

When I got out of the house, a crowd of neighbors began to form, standing basically in the middle of the road, just watching the fire burn and marvelling at how high the flames were, how they could feel the heat from the flames even where they were. Soon more people arrived, in cars, parking on both sides of the road, leaving only a small path to drive through, and joined the crowd. Some of them even brought cameras and were taking pictures.

I have never felt so helpless as I did that night as I stood there, in our driveway, waiting for the firemen, watching the fire engulf not only the garage and takeover the storage shed and a nearby tree.

The firemen arrived about 10 minutes after I called 911. Gawkers from the area continued to gather. I actually watched two cars, and several crowds of people, either not pull over for the trucks, or fail to move out of the way.

Thankfully, the firemen were able to contain the fire in less than 5 minutes, and completely extinguish it within 10. The firemen from the nearest neighboring town even came to help out. I'm sure that every one of these men on both all-volunteer squads would've rather been doing whatever it was that they had been pulled away from. I'm sure their wives or girlfriends or families would've preferred that, too. However, their efficiency, and their obvious concern for not only the aforementioned property, but for the neighboring properties as well, was impressive.

In the end, the garage, shed, and the contents of both, including two vehicles, were completely lost, but the house and the neighboring properties remained virtually unharmed. Sure, the front of the deck was charred, and the siding had basically melted off. The siding on one side of the neighbor's garage had melted off and had some smoke damage. The front end of the neighbor's truck basically looked like melted plastic. But the homeowners still had a house to go home to. If the wind had been blowing in basically any other direction than the direction it was that night, the damage likely would've been much more significant and widespread.

I have never been so thankful to live only a few blocks from a fire station with a full-time staff.

And to all my readers, please promise me that if you see a fire or an emergency situation in your area, call 911 immediately. Please do not go out to gawk at it. Do not get in your car and drive to an area where you heard there is a fire, just so you can see it; do not use your police scanner to determine your nightly entertainment. Do not stand in the road, do not park your car so as to make it difficult to impossible for a fire truck to drive down, and do not be so oblivious as to not move out of the way for the emergency vehicles. Use common sense, stay away, and let the emergency services do their job. Just be thankful that you're safe, and hope that everyone at the affected property is safe, too.

Sunday, July 19, 2009

Green Beans with Olive Oil & Garlic

Hello, there. Remember me? Contrary to any rumors you may have heard, I haven't actually fallen off the face of the earth. In fact, I've been cooking quite a bit. I'm very excited to share this post with you, not because I think it's the beacon of culinary genius, but because it's made (almost) entirely with ingredients from my garden. This last week, I was able to pick some green beans! I decided they'd be the perfect companion to the beer can chicken my husband was grilling. And they were. So I picked them, and they were on my plate less than 20 minutes after I picked them.

By the way, have you made beer can chicken yet? If you haven't, what are you waiting for? I told you weeks ago to make it.


Green Beans with Olive Oil & Garlic
Serves 2

Total Cook & Prep Time - 10 minutes


INGREDIENTS
Green Beans
1-2 cloves garlic, minced (this was from my garden, too!)
olive oil
salt & pepper, to taste
grated parmesan cheese, if desired

DIRECTIONS
Wash & trim the green beans. Boil them or steam them for just a few minutes, or until they get bright green.

Meanwhile, heat oil in a small skillet and sautee the garlic until it gets soft & mellow.

Once the garlic is done, add the green beans to the skillet (I started them both at the same time and the green beans & garlic took about the same amount of time). Toss till combined. Add salt & pepper to taste. Sprinkle with a bit of freshly grated Parmesan cheese, if desired.

Thursday, July 2, 2009

Chicken in Spicy Garlic Broth

This is a great dish for those nights you've had a long day and really don't want to spend much time cooking. It has great depth of flavor and a nice spicy kick. The best part was that it only took about 15 or 20 minutes from start to finish.


Chicken in Garlic Broth
Recipe from Mary Ellen's Cooking Creations, adapted
Serves 2
Total Cook & Prep Time - 20 minutes


INGREDIENTS
2 chicken breasts, pounded a bit
1 TBSP butter & 1 TBSP olive oil
Flour, for dredging
Salt & Pepper
4-5 cloves garlic, minced
1 small onion, diced
1/4 - 1/2 tsp red pepper flakes
1/4 cup dry white wine or chicken broth
1 cup chicken broth
1/2 lb cooked fetuccini
Grated Parmesan cheese, optional

DIRECTIONS
Cook pasta to al dente. Drain & set aside.

Meanwhile, heat butter & oil in a large pan over medium heat. Season chicken with salt & pepper and then dredge in the flour. Cook chicken until cooked through, about 5 minutes per side. Transfer to a covered dish or the oven to keep warm.

Add a bit more oil to the pan if it is dry, and then sautee the garlic and onions until onions are soft. Add red pepper flakes.

Add wine and scrape up any brown bits, then add chicken broth and bring to a simmer. Simmer for about 5 minutes. Toss pasta in the broth. Return the chicken to the pan and cover the chicken in broth.

To serve, pour some sauce over the chicken and serve next to the pasta. Top with Parmesan cheese.