Sunday Dinner

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 Bruschetta with Artichoke Hearts, Parmesan and Basil

Sautéed Veal Chops with Radicchio

Whipped Potatoes 

Cannoli Cake

Bruschetta.  What started as a piece of bread soaked in the first harvest of olive oil is now a food group on its own.  From veggies, meats, cheeses, fruit, herbs, etc...the toppings and pairings are endless. They are served at any time of day and for any occasion.

I really wanted to change the name of the recipe to Artichoke Hearts, Parmesan, and Basil Spread because that is essentially what it is.  You can serve it as a topping for bruschetta, as an accompaniment to an antipasto platter, a spread for a sandwich or panini and even toss it with pasta.  Its versatility is endless as well.  I might even put some in the mashed potatoes I am serving tonight!  

I will leave the details of preparing the bread for this bruschetta recipe up to you because everyone's preferences are different.  You can serve the bread toasted or not toasted, broiled or grilled.  And then, there is the option to rub one side of the bread with a clove of garlic.  See where I am going with this? That might have to be a blog post all on its own. So once again, "Make it for you. Make it your own". Happy Sunday!

Sunday Dinner

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Basil Pistou and Garden Fresh Sun Gold Tomatoes on Crostini

Baked Chicken Meatballs 

Pepperonata and Arugula  Salad

Tiramisù Ice Cream

 

This is a variation of the flavor packed accompaniament that traces its roots to the south of France. You will notice the absence of nuts in the recipe. I actually prefer it this way. When the garden is over flowing with the bounty of a full summer, this pistou will bring the flavor of the season to your table. Use it as an accompaniment to anything. Tonight, we are having it on crostinis with garden fresh Sun Gold tomatoes.

Thin-Crust Skillet Pizza

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What do you do when you are craving pizza, but you don't want to crank up the oven to 575° F because it is hot as blazes outside? You make Thin-Crust Skillet Pizza, of course!

This is the perfect pizza to make this time of year when fresh garden tomatoes are at their peak and you have an abundance of basil growing in the garden, Those are not secret ingredients for a great pizza, but in this recipe there is one.  Beer (I use a full-flavored ale, like New Castle).  I know,  this is not a traditional pizza dough, but let me tell you it works.  Haven't you heard of beer bread?  What about beer in a fry batter?  The beer is used in lieu of yeast to achieve that yeasty flavor.  The baking soda is used for leavening.  Some of you might already be asking, "What can I use other than beer?"  I cannot speak from experience, but I suppose you could use water, although you might want to add just a touch of dry-active yeast for flavor.  

The recipe makes two 9-inch pizzas and you'll need a 12-inch non-stick skillet.  Make sure that when you add the dough round to the hot oil in the skillet, gently lay the dough away from you to avoid oil splatter. The first side is cooked until deep golden brown and crisp, then the dough is flipped, the toppings are added, and the pizza is covered with a lid in order for the cheeses to melt.  (Watch your temperature so the bottom does not burn.)  Transfer to a cutting board, slice and serve.  😋🍕 Happy Cooking!

Antipasto Pasta Salad

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So yeah...I kind of vanished from the food blogging radar once again.  I'll spare you the details of a nasty fall that I had at the end of May. It left me pretty banged up and bruised from my knees down. And by bruised, I mean a severe bone contusion in my right knee that left me immobile for a couple weeks until I had to push through the pain and gimp around The University of Missouri on crutches for Jack's freshman orientation.  Less than two weeks later, I was hobbling around the streets of Nashville to visit Vanderbilt University for Emma.  Since then,  I've been home, resting and recovering as much as I can before I have to leave for another road trip tomorrow.  Mabelle's U13 soccer team won their Midwest Regional soccer tournament and we are off to Indianapolis to watch them compete for The National Cup⚽️🏆. Woohoo! So as you can read, it has been a painful, but proud two months of not blogging.  Ok, that was a couple of details😉.

On to the food...pasta salad.  It's the quintessential summer bowl of goodness that can be made in advance to feed a large crowd all at once or to feed a busy family in shifts because everyone is constantly coming and going.  I swear one these days I am going to have revolving doors installed in the front and back of the house! Like most pasta salad recipes, the ingredients are flexible.  For instance, the original recipe called for 8-ounces each of sopressata and hot capicola (actually they called for salami, but we prefer hot capicola), however I only use 4-ounces of each because I think that is enough cured meat flavor.  I also dial back on the sharp provolone, but then toss in some fresh mozzarella pearls because my family loves that creamy texture. I even add quartered artichoke hearts and a little oregano to bulk up the finished product and flavor.  But the one step in the recipe that is definitely a keeper and really makes it stand out is when the mushrooms are sautéed in part of the vinaigrette.  They become tender and deeply marinated in those antipasto flavors.  Having said that, "Make it for you, make it your own."  Happy cooking!

Sun-dried Tomato Pesto

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I had a craving for a deep tomato flavor, but since tomatoes still aren't at their vine-ripened peak, I thought I would pull out this recipe from the repertoire to use for a weeknight meal.  Simple, quality ingredients, easy to prepare, a variety of applications and tons of flavor?  Now that's a recipe that I like. This is an excellent sauce to have on hand to toss with pasta for a quick meal or use as a topping to sautéed or grilled fish and/or chicken.  It also makes for a nice spread on country bread or crostini.  Use it as condiment for sandwiches or panini.  Better yet, use it as an ingredient into a wonderful main dish salad dressing (just a little hint for my next post).  Stay tuned...

Spring Garden Strawberry Salad

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Spring... Garden... Strawberry... Salad... I only wish my garden was bursting with this bounty right now.  Fortunately, the markets I visit have all the ingredients on hand.  And who can say no to a little bacon and blue cheese??  

Like many salad recipes, this one is a guide.  Feel free to adjust/add/take-out according to your own taste.  With the vinaigrette however, leave as is.  It is seasonally sweet and spoonful worthy.  The salad is delightful on its own for a nice lunch or light dinner or as a delicious accompaniment to some leftover cold fried chicken☺.

Salami and Arugula Pizza

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Now that you have my go-to recipes for homemade pizza dough and sauce, it's time to share with you my favorite pizza (or least one of them).  Meaty salami, fresh mozzarella, herbal basil and peppery arugula all come together for a remarkable flavor combination.  The salami is cut into matchsticks rather than circles for a better bite.  They are also quickly pan fried to remove some of the excess fat and to provide a slight crisp.  Fresh mozzarella is used instead of the standard processed version for a light and creamy texture.  Once baked to perfection, it is topped with a sprinkle of chopped basil and some baby arugula.

Speaking of baking a pizza-- this is a controversial issue.  And what I mean by that is-- What oven rack position to you place your baking stone on?  The answer-- It depends on your oven.  With my previous oven I had success with the upper middle position, but with my current oven I achieve the best results with the middle position. The bottom and outer edge of the crust should be nicely browned with a few charred spots.  If the top of the pizza bakes faster than the bottom, lower the baking rack before continuing with the second pizza.  It may take a couple of tries before you find what works best for you.  Bon Appétit magazine even came out with this method using the broiler element.