Flat Bread Pizza with Arugula, Caramelized Onions, & Goat Cheese

The other night my husband and I were craving pizza.  Not the cheesy, doughy, greasy pizza but the kind of pizza that is light and crispy.  A pizza where the cheese doesn't overtake the ingredients and the toppings consist of something other than sausage.  Unfortunately for us, we have no good take out pizza where we live.  Everything is cheesy, greasy, and salty.  Well greasy, salty pizza that lacks in flavor from the local delivery store was absolutely no match for this stuff!

Inspired by a recipe from The Food Networks healthy eating guru Ellie Krieger this pizza was so simple and so delicious.  For the crust, I purchased a flat bread from Trader Joe's known as Lavash Bread.  It comes in whole wheat and when popped in the oven for about 10 minutes it becomes nice and crisp, almost like a giant cracker.

As I said earlier, we were feeling lazy and I wasn't in the mood to make a salad but I wanted some greens too.  So the pizza was topped with arugula, some caramelized red onions, and goat cheese.  Simple, tangy, and delicious!

Flat Bread Pizza with Arugula, Caramelized Onions, & Goat Cheese
Adapted from Ellie Krieger, The Food Network

1 Tablespoon of Olive Oil

2 Pieces of Flat Bread (Trader Joe's Lavash Bread)
1 Red Onion, Sliced
4 Cups of Arugula
3 Ounces of Goat Cheese, Crumbled
Salt and Pepper to Taste

Turn the oven to 400 degrees.  Slice the onion and add to a medium size saute pan with the olive oil.  Cook the onions over medium heat until they are soft and caramelized, about 10 minutes.  Once caramelized add the arugula to the pan and stir until arugula begins to wilt slightly.  About 1 minute. Top the Lavash Bread with the onions, arugula, and goat cheese.  Salt and pepper to taste.  Place topped Lavash Bread directly onto the oven rack and cook for 10 minutes.  Serves 4 or 2 very hungry people.

Apple Cake with Raisins

It seems almost every family has an Apple Cake recipe that gets past down through the generations.  My original inspiration for this cake came from one of my favorite food blogs, Smitten Kitchen, whose recipe was also inspired by her grandmother.  When I told my mom and my neighbor I was making an apple cake, both of them told me how the grandmothers in the family made the most delicious Apple Cake.

Apparently Apple Cakes were very popular back in the day!  I must say, after making this recipe which is a mixture of my mom's advice and the Smitten Kitchen's, I can see why.

Unlike apple pie which can overwhelm the apples with too much crust or sugar, this Apple and Raisin Cake lifts up the full flavor of the apples on a cloud of deliciously savory and not too sweet cake.  Add some raisins and the result is a delicious and easy dessert or you can eat it for breakfast as my husband and I did for about 3 days in a row.

Apple Cake with Raisins 

Adapted from Smitten Kitchen

6 Apples (I used what I had left in my house, a combination of Macintosh and Gala)

1 Tablespoon of Cinnamon

5 Tablespoons of Sugar

2 3/4 Cups of Flour

1 Tablespoon of Baking Powder

1 Teaspoon of Salt

1 Cup of Vegetable Oil

1 Cup of Sugar (if you like your cake sweet, you can add additional cup, I thought 1 was just right)

1/4 Cup of Orange Juice

2 1/2 Teaspoons of Vanilla

4 Eggs

1 Cup of Raisins

1 Cup of Walnuts (optional, but would be delicious!)

Preheat oven to 350 degrees.  Grease a Bundt pan and set aside.  Peel, core, and chop the apples into roughly 1 inch chunks.  Toss in medium sized bowl with cinnamon and sugar.  In a large mixing bowl, stir together flour, baking powder, and salt.  In a separate bowl, whisk together oil, orange juice, sugar, and vanilla.  Mix wet ingredients into dry ingredients and add eggs one at a time.  (Note, batter will be thick) Stir until well combined.

Pour half the batter into bottom of the Bundt pan.  Add half the apple mixture on top and sprinkle the raisins and walnuts on the apples evenly.  Add the rest of the batter and then the rest of the apples.  Bake for 1 hour and 30 minutes.  Enjoy!

Fig & Arugula Salad

Some things we just can't help inheriting from our parents.  For example, my dad has left me with a love of figs.  Dad has been on a quest to grow and eat the perfect figs for as long as I can remember.  His little fig tree in the back yard has been attacked by birds and battered by frost however it keeps growing under his watchful eye (and stomach).  Alas, I live in an apartment and can't grow my own figs but I can buy them at Whole Foods (for a pretty penny) and make yummy salads like this one with them! 

This salad was so incredible easy to make and so full of flavor and vibrant colors.  It's the perfect accompaniment to a simple meal such as Whole Wheat Pasta with Pepper & Pecorino Romano.  The tang of the arugula and raddicho mixed with the sweetness of the figs and saltiness of the pine nuts is just the right cominbation of flavors.  The salad has so much flavor that the dressing is nothing more than a simple dusting of olive oil and balsalmic vinegar.  I highly recommend you make this tonight!

Fig & Arugula Salad

4 oz of Arugula
1 Head of Radicchio
8 to 10 Fresh Figs 
1/4 Cup of Pine Nuts
2 Tablespoons of Extra Virgin Olive Oil
2 Tablespoons of Balsamic Vinegar
Salt and Pepper to taste

Cut the head of radicchio in half, core it, and slice into roughly 1/4 inch pieces.   Cut and quarter the figs.  Add the radicchio, figs, arugula, and pine nuts to a medium size bowl and toss.  Drizzle with olive oil and balsamic vinegar.  Add salt and pepper to taste.

Choosing the "Right" Wine Glass

Photo features Riedel "O" Viognier Glasses which can be found via thebeveragefactory.com

While surfing the Sunday Papers from my laptop this weekend, I came across an article in the Wall Street Journal calling "Glasses, The Background Music of Wine" The article starts off with an unpretentious summary on the importance of wine glasses which basically states the wine glass is just a small piece of the puzzle when it comes to enjoying wine.

Those of you who have ever traveled to Italy or eaten at a traditional Italian Trattoria here in the U.S. may have noticed wine is often served out of a little glass that looks more like something designed to hold orange juice than wine. Yet the wine is no doubt delicious and enjoyable because the food is good, the setting is just right, and the wine compliments the food.

Photo: Courtesy the New York Times

I think one of my favorite wine drinking experiences came out of a plastic cup while camping on the beach. The sun was setting, the bottle of wine had been picked up that day after touring wineries in the Santa Ynez Valley, and the air smelled like campfire. In that setting, you could be drinking straight from the bottle and you would be sure to have a good time!

However, at home and everyday, you want a wine glass that is going to be easy to clean, sturdy, and most importantly easy to drink out of. Our favorite are these wine glasses from Crate & Barrel. I really like the stemless glass for at home use. Also, the glasses are big enough to let the wine breath while they have a nice curvature at the top that allows you to enjoy the aromas of the wine as you sip. Plus, at $2.50 a piece they are very budget friendly. We received ours over two years ago as a wedding present and not a one has broke!

Pumpkin Inspiration

I saw this today on the Better Homes and Gardens website and just thought it was the coolest and simplest of ideas that needed to be shared! I love pumpkins (especially in food) but don't really enjoy pumpkin carving. First of all, pumpkin carving is messy! Also, unless I follow a stencil my pumpkin ends up looking pretty pathetic.

This pumpkin however is so fall festive, elegant, and incredible easy to recreate. In fact, I have a whole naked pumpkin sitting right outside my door just waiting to be prettied up!

Directs via Better Homes and Gardens

You will need:

Dolly

Repositionable Adhesive like this

Black Paint

Stencil Brush

To make the pumpkin pretty:

Cut out the center of the dolly, spray the back of the dolly with adhesive and let dry. Next apply the dolly ring to the top or bottom of the pumpkin, press firmly to secure. (You may need to cut slits in the dolly for it to lay flat). Apply a small amount of paint using a stencil brush in a dabbing motion. Allow paint to dry slightly and then carefully remove the dolly.

Whole Wheat Spaghetti with Pepper & Pecorino Romano Cheese

I truly believe that simple food is oftentimes the best food. This recipe proves that for under $10 you can make a deliciously complex tasting meal that is healthy, budget, friendly, and still elegant.

Being a traditional semolina flour pasta purist, it took me awhile to come around to the idea of whole wheat pasta. Don't get me wrong, I am stickler for anything whole grain and "fibery." In the past however, whole grain pasta always left something to be desired. It was either a little too grainy tasting or I could never achieve the perfect al dente texture.


It turns out a heaping tablespoon of pepper, and a generous portion of Pecorino Romano cheese is exactly what I needed to become a whole wheat pasta fan. While this dish has no more than 3 ingredients, the spiciness of the pepper combined with the tang of Pecorino Romano cheese adds enough depth and interest so that you could really serve this to the most discerning of pasta lovers. Add a little arugula salad on the side (recipe to come in a bit) and you have yourself a easy, budget friendly, flavorful fall dinner.

Whole Wheat Spaghetti with Pepper & Pecorino Romano Cheese

Adapted from Martha Stewart

INGREDIENTS

Kosher Salt
1 lb of Whole Wheat Spaghetti
1 heaping tablespoon of freshly ground black pepper (or you can cheat and use the ground stuff)
2 cups of freshly grated Pecorino Romano cheese *
1/2 cup of reserved pasta water

Bring a large pot of water to a boil and add a tiny pinch of salt. Drop in pasta and cook until the pasta is al dente (about 11 minutes.). Reserve about 1/2 cup of the cooking water and drain the pasta.

Return the still-dripping pasta to the pot and remove from heat source. Stir in the reserved pasta water and toss while sprinkling in about 1 cup of the cheese and the pepper.

Serve immediately in pasta bowls with the remaining 1 cup Pecorino Romano on the side.

*make sure to use freshly grated cheese. Pre-grated cheese tends to clump in the pasta and may not be evenly distributed deliciously throughout the dish!

Oktoberfest Braised Red Cabbage & Apples

All of a sudden fall has come to Southern California and I love it! The air is crisp, Halloween decorations are popping up all over the place, the leaves are turning red...well not really. Unfortunately San Diego doesn't have those kind of trees . . .


Nonetheless, to help ring in fall we had a little mini-oktoberfest this weekend complete with warm German Potato Salad, Bratwursts, and my favorite German inspired fare: Braised Red Cabbage.


Red cabbage is such a versatile vegetable. It's healthy and packed with fiber and antioxidants. It is truly a super food. While most people are familiar with cabbage raw and only in their coleslaw's, I highly recommend this quick cooking and deliciously sweet yet savory dish. Of course, washing it all down will a little this won't hurt either...

Recipe: Braised Red Cabbage & Apples adapted from Epicurious.com

1 garlic clove, smashed
3 tablespoons unsalted butter
2 lb red cabbage, cored and cut into 1 1/2-inch pieces
1 Gala or Fuji apple, cored and cut into 1/2-inch cubes
1/2 cup unfiltered apple cider
1/2 teaspoon caraway seeds
1 teaspoon of all-spice
1 1/2 tablespoons apple-cider vinegar
1 1/2 white wine vinegar

Cook garlic in butter in a 12-inch heavy skillet over medium heat, stirring, 1 minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until cabbage is tender, 15 to 18 minutes.

Add vinegars and cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.

Note: The original recipe calls for just 1 1/2 tablespoons of apple-cider vinegar, however I found adding the additional white wine vinegar really added an extra sweetness to the dish which contrasted nicely with the stronger apple cider vinegar.

Not Your Grandfather's Vermouth

In continuing with the Spanish theme of posts this week, I thought I would highlight another of my favorite discoveries from Spain: Vermouth. Regardless of Madrid losing out on hosting the 2016 Olympic Games today the city is still an exciting, innovative, and vibrant combination of old world European charm combined with modern day elegance.


The Mercado de San Miguel, located in Madrid's city center, perfectly combines the feeling of a traditional old world market updated for the 21st century. It was here that we discovered the joys of Vermouth. A beverage that by its' very name suggest stodgy old drinking holes filled with men puffing cigars. In the Mercado de San Miguel however, we discovered Vermouth is anything but stodgy. The bar in the market served the Vermouth out of stainless steel taps, over ice, and with a sliver of orange peel. The result was a drink that was smooth, crisp, refreshing, and pretty much classier and cooler than anything else I have drank since.

How elegant would these drinks look at a dinner party? Simple, classic, so old world that it's new again. You can't get much better than that. Plus, when people ask you what it is, you can respond: "Vermouth. On the rocks with a twist of orange." I like the way that sounds.