Pizza is one of my favorite things to make. There are just so many options when it comes to toppings. I had a bunch of Swiss chard and mushrooms this week, so I picked up some pre-made dough at Trader Joe’s to make a pizza. If you can’t find dough in your grocery store and don’t have the time to make it, run to your local pizza place and they will usually sell you a big ball of it for a dollar or two, which is awesome!
1 bunch of red Swiss chard
1 small shallot, chopped
White button mushrooms (though any mushroom will work well)
1 Yukon gold potato, peeled and thinly sliced
3/4 cup smoked mozzarella cheese, shredded
1/2 cup tomato sauce
1 tablespoon olive oil
Black truffle oil, for drizzling
Fresh cracked pepper
Separate the leaves and stems of the chard. Chop the stems into 1 inch pieces, and roughly chop the leaves as well. Also cut up your mushrooms and shallot, and slice up the potato. Add your olive oil to a pan over medium heat. Add the shallots and chard stems and saute for about 3-4 minutes. You do the stems first as they take longer to cook down. Next add the chard leaves and cook until wilted, about another 3 minutes. Add the mushrooms and cook until they give off some liquid.
While that cooks, flour a clean surface as well as your rolling pin, and begin to roll out the pizza dough in all directions. Make sure to keep your dough in the fridge until you need it so that it doesn’t get sticky, and continue to sprinkle flour while rolling it out. Place the dough on a baking sheet and add the tomato sauce, followed by the shredded cheese, thinly sliced potato, and mushroom mixture. Drizzle with the truffle oil and throw in the oven for 25 minutes, or until the bottom has a nice golden brown crust and the top is bubbly! Let cool for 5 minutes, then eat the entire thing.
I don’t cook shiitake mushrooms very often, but I got a bunch in my CSA and needed to figure out what to do with them. This pasta worked out though! The sweetness of the corn and the salty pancetta helped to give the mushrooms a nice flavor.
4 oz pancetta
1 can of corn
1 pound shiitake mushrooms, stemmed and chopped
1/2 cup heavy cream (or half & half)
1 lb fettuccine
1/2 cup Parmigiano-Reggiano cheese
Red pepper flakes
Salt and Pepper
Start by bringing your water to a boil for the pasta. Heat a large skillet and add the pancetta, without oil, browning it for about 3 minutes. In the meantime, wash the mushrooms, remove their stems, and chop to your preferred size. Add the mushrooms and half of the corn to the pancetta, cooking until the mushrooms give off some liquid.
While that cooks, put the remaining corn in a blender along with the cream, and blend until smooth. Next, strain the mixture through a fine mesh strainer so that you have a nice thin liquid. Add this to the mushroom-pancetta mixture and cook until everything thickens, about 3-5 minutes. Add the cheese, and salt and pepper to taste. If you like a little heat sprinkle in some red pepper flakes as well. Finally, toss in your cooked pasta and mix well to distribute the sauce. Top with fresh chives or parsley!
It’s starting to get a little warmer outside, so I have been trying to get in all my winter favorites before Spring is in full bloom! Like pot pie- I have never made it before, but I absolutely love it. Creamy vegetables, flaky golden crust…how can you go wrong! I decided to make this one without chicken, reason being that I couldn’t find any chicken that I trusted at my grocery store. If I’m going to eat meat, I have to feel good about where it comes from. My pot pie came out great and totally warmed my little heart up. And yes, the entire thing was gone in about two days. I do what I want!!!
2 tablespoons unsalted butter
2 small leeks, trimmed and sliced
1 small yellow onion, chopped
2 medium carrots
2 medium potatoes, peeled and diced
10 oz button mushrooms, sliced
1 cup frozen peas
1/4 cup all-purpose flour
1 cup mushroom broth
1 cup whole milk
1 tablespoon white vinegar
1/4 cup fresh chives, thinly sliced
1/4 cup fresh parsley, chopped
1 egg yolk (mixed with 2 tablespoons water)
7 ounces store bought puff pastry or pie dough (I used pie dough)
Salt and Pepper
Pre-heat oven to 400 degrees. Chop all of your vegetables, potatoes, and fresh herbs so they are ready to go. Also have your dough thawing now if you haven’t started this already.
Next, melt the butter over medium heat in a dutch oven or heavy bottomed saucepan. Add the leeks, celery, onions, and carrots. Toss together and cook for a minute or two until the onions are translucent. Add the mushrooms and potatoes and cook about 5 minutes to allow the mushrooms to release some liquid. Sprinkle in the flour and mix throughout. Cook for 1-2 minutes. Pour in the mushroom broth followed by the milk. Bring to a simmer until the liquid has thickened, about 5 minutes. Remove from the heat and add the frozen peas, parsley, and white vinegar. Mix well and salt and pepper to taste. I ended up adding a sprinkle of paprika as well.
Pour the vegetable mixture into an 8 x 8 baking dish. Top with the dough and trim any excess hanging over the edges. I ended up making little leaves with my leftover dough pieces! Next, tuck the edges into the sides of the dish and brush the top of the dough with the egg wash. Cut a few slits so the top can vent and place on a baking sheet. Bake for 30 minutes, or until the crust is golden brown. Let sit for at least 5 minutes before digging in. Bon appétit!