Goat Cheese Pizza

Why should mozzarella have all the fun? After watching my Christmas hosts make pizza at home, David was determined to try it in our kitchen. I was equally determined to find a shreddable goat cheese.

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Trader Joe’s is where we got the goods. You can pick up the dough, bell peppers, olives, sausage, mushrooms, and marinara sauce for less than the price of delivery. And I found Goat’s Milk Cheddar Cheese, which turned out to be a perfect substitute for mozzarella.

The only tricky part is cooking the pizza long enough to make sure the dough is cooked through. Ours took twice as long as the package suggested, which meant crispier toppings than we would have liked. I’d recommend reducing the heat slightly to help cook evenly.

Egg Timer

Making eggs for breakfast is easy for two, but what do you do when the table grows? The issue of timing eggs comes up especially around the holidays. I believe the oven is the answer – my mom suggested cooking bacon in the oven, and I hardly do it on the stove anymore.

So this morning, while David was running errands, I decided to try a similar baking method for eggs. Using the @epicurious iPad app, I stumbled upon the recipe for “Three-Cheese Baked Eggs with Roasted Peppers” which bought me at least an hour for prep and cooking. I swapped white onion for the scallions, and left out the peppers. I actually enjoyed the fluffy texture without vegetables, but you could add anything, like corn, spinach, zucchini, etc.

The beauty of this recipe is that it could serve a family of four or five, or you could double the batch for the holidays. And it’s not so far off of traditional scrambled eggs to the point that you could serve it with plenty of sides unlike other casseroles that overwhelm your taste buds, and the plate.

Side note: Funny how the photo looks a little Instamatic-ish. I really need to take a food photography class! Let me know if you know of any in the Bay Area that use regular point-and-shoot or iPhone cameras.

Foodie 4th Weekend Round-up

We spent a relaxing 4th of July weekend in Bodega Bay, and the only hard work was spent toiling away in the kitchen. Here’s a recap of the decadent (but recession-friendly!) menu – along with some local flavor:

Tomales Bay Cowgirl Creamery

  • Friday night dinner: Johnnie & Melinda made cheeseburgers, barbecued white corn and homemade French fries
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  • Saturday morning breakfast: Tim & Laura made lemon-poppy seed waffles with fresh fruit and blueberry compote (topped off by mimosas with real Champagne from France)
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  • Saturday afternooon: Cheese and more cheese! We took a hike to the beach, so it balanced out. 😉
  • Saturday night: David & I made tri-tip, mashed potatoes, sauteed vegetables, and Tina made a delicious salad

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  • Sunday we stopped at Wild Flour Bakery in Freestone – amazing bread, lattes and apricot scones!

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Counting Down to Monte Cristo

No time to cook? Have milk, eggs, bread, deli meat, jam and cheese? I wax nostalgic (Disneyland’s Blue Bayou) and cheat my way through Monte Cristo sandwiches.

A Monte Cristo is a fancier version of French toast with a hearty center: turkey, ham or pastrami; jam, and cheese. Powdered sugar is optional.

My way is from memory and couldn’t be easier. Make batter from equal parts egg and milk. Fry enough soaked slices of bread to make two sandwiches. Meanwhile, warm the deli meat in the microwave, then serve along with melted cheese and jam between slices, et voilà!

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