Category Archives: recipes

Date, Artichoke and Jalapeno Pizza

It’s the time of year to start moving activities outdoors. Setting up my outdoor space reminds of the wonderful time I spent in Napa Valley. So naturally, I decided to relive my wonderful memories of the wine country by making a pizza with some favorite Napa ingredients: baby artichokes, dates and jalapeno peppers. The result is this zesty pizza , which balances both sweet and salty with a touch of heat. The artichokes definitely add to the taste of Spring. I’ve also added the recipe for Nancy Silverton’s pizza dough from “The Mozza Cookbook”. She worked on a recipe that works for home ovens and I find this is the recipe I use over and over again with great results. It was developed with bread baking technique’s developing a sponge to ferment before adding the remaining ingredients. The result is a delicious crispy crust.From by the bay wishing you zesty pizza food memories!
Maryann

Date, Artichoke and Jalapeno Pizza

Serves 4

Ingredients

1 portion pizza dough

4 medjool dates

4 artichoke hearts, canned in water or freshly steamed

1 jalapeno

1 onion, sliced thinly

1 tablespoon olive oil

4 ounces asiago cheese, in thin slices

2 tablespoons grated parmesan cheese

1 portion fresh pizza dough

Directions

Preheat oven to 500 degrees F. Spray pizza pan with olive oil. Prepare toppings. Heat oil and saute onions until they start to caramelize. Remove from heat and set aside. Slice jalapeno into thin rounds about 1/8 inch thick. Cut each artichoke in half. Pull dates apart into 3 pieces. Roll out pizza dough into a 17” round to fit pizza pan and transfer dough to pan. Layer pizza with asiago cheese, onions, artichokes, dates and jalapeno rounds. Sprinkle with parmesan cheese. Let rest 20 minutes. Place pizza in oven and make pizza on center rack until the crust is crisp and brown on bottom and the cheese is melted on top, about 10 minutes. Cut pizza into 8 slices.

Nancy Silverton’s Pizza Dough Recipe

Makes enough dough for 6 pizzas; each pizza serves 1 or for 2 large pizzas

Ingredients

22 ounces warm tap water (2 cups, 6 ounces)

1⁄2 ounce (1 Tbsp) compressed yeast or 1 tsp active dry yeast

26 ounces unbleached bread flour, plus more as needed

1⁄2 ounce (1 Tbsp) dark rye flour or medium rye flour

1 1⁄2 tsp wheat germ

1 1⁄2 tsp barley malt or mild-flavored honey, such as clover or wildflower

1⁄2 ounce (1 Tbsp) kosher salt

Olive oil, grapeseed oil, or another neutral flavored oil, such as canola oil, for greasing the bowl

Directions

To make the sponge, put 15 ounces of the water and the yeast in the bowl of a standing mixer and let it sit for a few minutes to dissolve the yeast. Add 13 ounces of the bread flour, the rye flour, and the wheat germ. Stir with a wooden spoon to combine the ingredients. Wrap the bowl tightly in plastic wrap and tightly wrap the perimeter of the bowl with kitchen twine or another piece of plastic wrap to further seal the bowl. Set the dough aside at room temperature (ideally 68 to 70 degrees) for 1 1⁄2 hours.

Uncover the bowl and add the remaining 7 ounces of water, the remaining 13 ounces of bread flour, and the barley malt. Fit the mixer with a dough hook, place the bowl on the mixer stand, and mix the dough on low speed for 2 minutes. Add the salt and mix on medium speed for 6 to 8 minutes, until the dough starts to pull away from the sides of the bowl. Note that the dough will not pull so much that it completely cleans the bowl, but if the dough is too sticky and is not pulling away from the sides at all, throw a small handful of flour into the bowl to make it less sticky. While the dough is mixing, lightly grease with olive oil a bowl large enough to hold the dough when it doubles in size. Turn the dough out of the mixer into the oiled bowl. Wrap the bowl as before. Set the dough aside at room temperature for 45 minutes. Dust your work surface lightly with flour and turn the dough out onto the floured surface. Acting as if the round has four sides, fold the edges of the dough toward the center. Turn the dough over and return it, folded side down, to the bowl. Cover the bowl again with plastic wrap and set it aside for 45 minutes.

Dust your work surface again lightly with flour and turn the dough out onto the floured surface. Divide the dough into six equal segments, each weighing approximately 7 ounces. Gently tuck the edges of each round of dough under itself. Cover the dough rounds with a clean dishtowel and let them rest for 5 minutes.

Lightly flour your hands and use both hands to gather each round of dough into a taut ball. Dust a baking sheet generously with flour and place the dough rounds on the baking sheet. Cover the baking sheet with the dishtowel and set them again at room temperature for 1 hour to proof the dough. (Or leave the dough on the counter to proof instead.)

Excerpted from The Mozza Cookbook by Nancy Silverton with Matt Molina and Carolynn Carreno. Copyright © 2011 by Nancy Silverton. Excerpted by permission of Knopf, a division of Random House. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Cinco de Mayo Party

Celebrate this cinco de mayo with these easy recipes – guacamole, cool cucumber salsa and watermelon agua spike with silver tequila!

From by the bay wishing you happy cinco de mayo food memories!

Maryann

Guacamole

Serves 4

Ingredients

3 Haas avocados, ripe

3 tablespoons lime juice

1/4 cup scallions, chopped

1/4 cup cilantro, chopped

1 teaspoon sea salt

Directions

In a medium bowl add the lime juice and sea salt , let the salt dissolve. Cut and remove flesh from avocado and place into bowl with lime juice /salt along with scallions and mash with fork. Add ingredients listed below depending on the version you are making and mix well. Keep refrigerated until ready to serve.

Cool Cucumber Salsa

Ingredients

2 English Cucumbers, peeled and chopped

1/2 cup red onion, chopped

1/4 cup cilantro, chopped

1 teaspoon coarse sea salt

1/2 teaspoon fresh ground black pepper

1/2 teaspoon fine granulated sugar

1 tablespoon rice wine vinegar

1 tablespoon olive oil

1 lime, juice and zest

Directions

Mix all ingredients in a bowl and place in a refrigerator for at least two hours before serving.

Note: You can also use regular cucumbers, but remove the seeds before chopping. It’s easiest if after you peel the cucumber slice length wise in half , take a spoon and scoop out the seeds.You might want to add a little more sugar to taste, sometimes regular cucumbers are little more bitter.

Watermelon Agua (Water) with Tequila

Serves 4

Ingredients

3/4 pound watermelon, diced without the rind

4 cups water

2 tablespoons fine granulated sugar

juice of one lime

1/2 cup silver tequila

Directions

In a food processor add the watermelon with 2 cups of water and puree. Strain into a bowl. Add the remaining 2 cups of water , sugar, tequila and lime juice. Mix Well. Place in a jar and refrigerate until cold before serving.

Minty Spring Pea and Ramp Salad

Celebrate Spring with this minty fresh salad using early spring vegetables- peas and ramps. This salad is lightly dressed with a little olive oil and champagne vinegar so that the taste of the fresh vegetables shine through.

From by the bay wishing you minty food memories!

Maryann

Minty Spring Pea and Ramp Salad

Serves 4

Ingredients

1 bunch ramps

2 pounds fresh or frozen baby peas

3 tablespoons olive oil

1 tablespoon champagne vinegar

1 tablespoon fresh mint, chopped

fine sea salt and fresh ground black pepper

Directions

Trim roots from ramps; finely chop white bulbs. Slice green leaves into 1/4-inch strips. Blanche peas by adding into a pot of boiling water for 1 minute, strain and place into a bowl of ice water to stop cooking. Once cooled, strain peas and place into a bowl. Heat 2 tablespoons olive oil in a large pan over medium heat. Add white part of ramps and cook 1 minute. Add ramp greens and saute until greens are slightly wilted about another minute. Remove from heat and add to peas. Stir in remaining olive oil, vinegar, salt and pepper to taste. Add mint and toss. Serve immediately or at room temperature.

How to Dye Easter Eggs with Natural Food Ingredients

It’s worthy exploring again the use of foods from your refrigerator and spice cabinet to make these natural dye colored Easter Eggs.

From by the bay wishing you a Happy Holiday filled with cherished food memories!

Maryann

Making the Perfect Hard Boiled Egg

Place eggs in the bottom of a large pot add water to just cover the eggs along with a little sea salt and place on medium heat. Bring water to a boil. Remove from heat and cover with a lid for 13 minutes. Use a timer to make sure you are not over cooking your eggs. Once the eggs are done, run them under cold water to cool to stop them from cooking. The result will be a perfectly cooked hard boiled egg.

A Few Suggestions While Coloring Your Eggs

To start I suggest using glass jam jars with covers or 16 ounce plastic deli containers with lids. Add the cooled hard boiled eggs to the natural dyes. Make sure eggs are completely submerged in the dye, add a little water if the eggs are not covered. Place a lid on your container and place into the refrigerator overnight for intense colors. If you want softer color you can let eggs sit in dye for just a few hours in the refrigerator. Add hard boiled eggs to the dye once cooled unless recipe says otherwise. When making the dyes, I suggest using plastic gloves so not to stain your fingers.

Natural Egg Dye Recipes

Red Beets / Pink Eggs – Grate 4 tablespoons of red beets and add to a heat safe container. Add 1 teaspoon white vinegar and 1 cup boiling water. Let sit for 1 hour, strain and add eggs to dye.

Red Cabbage/ Blue Eggs – Add 3 tablespoons chopped red cabbage to a heat safe container. Add 1 teaspoon white vinegar and 1 cup boiling water. Let sit for 1 hour, strain and add eggs.

Annatto Seeds/ Reddish Golden Color – Add 2 tablespoons annatto seeds ( achiote seeds) to 1 cup of water, bring to a boil for about 5 to 7 minutes. Strain. Add eggs to the dye.

Red Cabbage and Turmeric Powder/ Green Color – Add 3 tablespoons chopped red cabbage and 1/2 teaspoon turmeric powder to a heat safe container. Add one cup of boiling water. Let sit for 1 hour, strain and add eggs. The result is a speckled color.

Turmeric Powder/ Deep Gold Color – Add 2 teaspoons ground turmeric powder to a heat safe container. Add 1 teaspoon white vinegar and one cup of boiling water. Once dye is cool add eggs . Rinse off any residual powder.

Paprika Powder/ Light Orange – Bring one cup of water and 1 tablespoon of white vinegar to a boil, add 1 tablespoon paprika and continue to boil for 15 minutes. Place in a heat safe container, add eggs to dye while warm. Rinse off any residual powder

Red Easter Eggs

Makes 6 eggs

6 white eggs, room temperature

skins of 6 large spanish or yellow onions

3 cups water

2 tablespoons white vinegar

1/8 teaspoon fine sea salt

1 teaspoon olive oil

In a medium ( 6 1/4 inch) sauce pan add the onion skins, water and vinegar. Bring to a boil. Reduce heat to simmer and place cover on the pan. Let simmer for 30 minutes. Remove from heat and strain dye into a bowl and cool. The dye will appear orange, but it will yield red eggs. In the same medium sauce pan add the eggs in one layer. Cover with the cool liquid and add the salt. The eggs should be completely covered , if not add a little water until they are. Bring this to a low boil, reduce heat and cover the pan. Simmer no longer than 15 minutes. Remove from heat. Using a skimmer remove eggs and place on a wire rack to dry. Once dry, use a paper towel to rub olive oil on the eggs to give a glossy finish. Keep refrigerated until ready to serve. Serve cold or room temperature

Orecchiette with Cavolo Nero Pesto

Many years ago in Florence I discovered cavolo nero. It started when a good friend of mine took me to one of her favorite little places to eat ” Il Ristorante Cavolo Nero” on Via Guelfa , translation black cabbage. For many years cavolo nero was not readily available in the United States. Today, with kale coming into it’s own as one of the healthiest foods, it’s possible to find. Here in the U.S. it goes by many names such as tuscan or black or dinosaur or lacinato kale. The leaves are a dark blue green and are sweeter and more delicate then other varieties of kale. When the leaves are blanched they become a beautiful vibrant green which makes a wonderful pesto. The pesto can be used as a crostini – topping grilled bread with a littel creamy ricotta cheese , some pesto and a little freshly grated parmigiano cheese or as a delicious and easy pasta dish. You’ll definitely enjoy the pure simplicity of this pesto as well as the bright color and flavor!From by the bay, wishing you cavolo nero food memories!
Maryann

Cavolo Nero Pesto

Ingredients

2 small bunches cavolo nero, trimmed
2 cloves garlic, peeled and smashed
1 /2 cup extra-virgin olive oil
1 teaspoon sea salt

Directions

Bring a pot of salted water to a boil. Add cavolo nero and garlic; cook until bright green, 3–4 minutes. Remove from heat and drain. Place the cavolo nero and garlic in a food processor; pulse to a purée. Pour in the oil while pulsing to form a pesto; transfer to a large bowl and mix in the sea salt.

Orecchiette with Cavolo Nero Pesto

Ingredients

1 recipe Cavolo Nero Pesto
1 pound dried orecchiette
1 cup grated parmigiano-reggiano
1/2 cup grated pecorino
fine sea salt and freshly ground black pepper, to taste

Directions

Bring a pot of salted water to a boil; add orecchiette and cook according to package directions. Drain the pasta and add to bowl of pesto. Fold in parmigiano-reggiano and pecorino and salt and pepper. Serve immediately.

Sweet and Sour Chorizo

Inspired by a dish I recently enjoyed out, here is an easy little nibble to serve with your favorite wine, cocktail or beverage. You simply cut up and saute some chorizo and while your chorizo is cooking, add a few ingredients into a saucepan and reduce into a deep, rich ,sweet and sour sauce to pour over your chorizo bites and serve. Fragrant, spicy , salty , sweet and sour, you are bound to enjoy!

From by the bay wishing you sweet and sour food memories!
Maryann

Sweet and Sour Chorizo

Serves 4 as appetizer

1/2 tbsp olive oil

1 pound smoked Spanish chorizo, cut on the diagonal into slices about 1/4 inch thick

2 cloves garlic, minced

3/4 cup sherry vinegar

1/4 cup balsamic vinegar

1/2 cup packed dark brown sugar

1/2 cup water

1/2 cinnamon stick

2 cloves

Directions

In a large sauté pan, heat the olive oil over medium high heat for about 1 minute. Cook the chorizo and garlic for 2-3 minutes, turning the sausage once during cooking. Set sausage aside in a serving dish. Place in a medium saucepan the vinegars, brown sugar, water, cinnamon and cloves. Bring to a simmer over medium heat and cook for about 10 minutes reducing liquid to half. Cover the chorizo with the hot liquid and serve.

The ABC’s – Sweet Potato and Lentil Soup

This aromatic, velvety, orange colored soup is a perfectly satisfying lunch or dinner along with your favorite salad or it could be a great starter to a special meal. Either way, you’ll want to try this flavorful soup made with sweet potatoes, carrots and red lentils. Not only is this soup delicious it’s packed with vitamins such as A, B and C. How good is that?From by the bay, wishing you aromatic food memories!
Maryann

Sweet Potato and Lentil Soup

Serves 6

Ingredients

4 cups low sodium vegetable stock

3/4 cup red lentils

2 leeks, cleaned and sliced in rings

4 cups sweet potatoes, peeled and chopped

1 carrot, peeled and chopped

4 cloves garlic, peeled and smashed

2 teaspoons ground cumin

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne pepper

1 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

1/2 cup cilantro, chopped, plus extra for garnish

1 lime

optional: creme fraiche

Directions

In a stock pot add all ingredients except cilantro and lime. Bring to a boil , reduce heat to simmer and cover. Simmer until the potatoes and lentils are cooked about 20 to 30 minutes.

Let cool, then puree in a food processor with the juice of the lime and 1/2 cup chopped cilantro. Adjust salt and pepper to taste. Reheat to serve . Add a teaspoon of creme fraiche and a few cilantro leaves as garnish and serve.

*Note : I suggest vegetable stock , but you can also use chicken stock.

Radish Butter

So it’s Sunday afternoon by the bay and we are anticipating yet another snow storm. Enough already!! I’m wistfully thinking of Spring. One of the vegetables I look forward to in spring is the radish. I love the crisp, fresh and spicy taste of this bright red root. I found this terrific radish recipe from the Lee Brothers. Matt Lee and Ted Lee are founders of “The Lee Bros. Boiled Peanuts Catalogue,” a mail-order catalog for southern pantry staples who co-authored The Lee Bros. Southern Cookbook and Simple Fresh Southern, which is a must have cookbook for your library. This is their recipe for radish butter which I’m sharing below. Happy Eating!

From by the bay, wishing you some crispy and fresh food memories!

Maryann

Radish Butter

Ingredients

1/2 pound round red radishes, trimmed, at room temperature

6 tablespoons unsalted butter, completely softened

1/4 teaspoon kosher salt, or ½ teaspoon Maldon salt

1/8 teaspoon freshly ground white or black pepper

About 24 thinly sliced rye toast points, toasted slices of French bread, water crackers, 2-inch celery sticks, endive leaves, or romaine heart halves

Directions

1. Put the radishes in the bowl of a food processor and pulse until the radish is chopped into very fine dice, four or five 3-second pulses.

2. Transfer the contents to a length of cheesecloth or a double thickness of paper towels and wring out the excess liquid.

3. Transfer to a medium bowl and add 4 tablespoons of the butter.

4. With a rubber spatula, cream the radish and butter together, adding more butter 1 tablespoon at a time, until the mixture comes together in a smooth, pliable mass.

5. Transfer the mixture to a 2-cup ramekin or bowl, sprinkle the salt and pepper over the top, and serve immediately. (The butter will keep, covered with plastic wrap, in the refrigerator for up to 2 days.

6. Remove it from the refrigerator 15 minutes before serving to let it soften. Sprinkle the salt and freshly ground pepper over the radish butter before serving).

Prep time: 10 minutes

Total time: 10 minutes

Yield: Serves 6

Matt Lee is co-founder of “The Lee Bros. Boiled Peanuts Catalogue,” a mail-order catalog for southern pantry staples. He is also a food and travel journalist whose work has appeared in Travel + Leisure, Food & Wine, GQ, The New York Times and Martha Stewart Living. He is co-author of The Lee Bros. Southern Cookbook and Simple Fresh Southern.

Ted Lee is co-founder of “The Lee Bros. Boiled Peanuts Catalogue,” a mail-order catalog for southern pantry staples. He is also a food and travel journalist whose work has appeared in Travel + Leisure, Food & Wine, GQ, The New York Times and Martha Stewart Living. He is co-author of The Lee Bros. Southern Cookbook and Simple Fresh Southern.

Pickled Grapes with Rosemary and Chiles

Ever since my trip to Nashville, I’ve been inspired to discover more about the exciting food movement happening with southern cuisine. Along the way I discovered the Lee Brothers. Matt Lee and Ted Lee are founders of “The Lee Bros. Boiled Peanuts Catalogue,” a mail-order catalog for southern pantry staples. They are also food and travel journalists whose work has appeared in Travel + Leisure, Food & Wine, GQ, The New York Times and Martha Stewart Living. Together they authored The Lee Bros. Southern Cookbook and Simple Fresh Southern, which is a fantastic cookbook. This is one of the first recipes I made from the book. So easy to make but with a delicious sweet and sour taste , with an added kick of heat. It’s perfect to serve with your favorite cocktail.

From by the bay, wishing you pickled food memories!

Maryann

Pickled Grapes with Rosemary and Chiles

Ingredients

6 cups stemmed mixed red and green seedless grapes (about 2 pounds)

2 cups distilled white vinegar or white wine vinegar

2 tablespoons kosher salt

2 teaspoons sugar

3 cloves garlic, crushed and peeled

Leaves from 1 four-inch sprig rosemary

1/2 teaspoon crushed dried red chile flakes

Directions

Pack the grapes into 3 pint-size glass containers with lids. Pour the vinegar and 1 cup water into a saucepan, set it over medium-high heat, and add the salt, sugar, garlic, rosemary, and chile flakes. When the mixture starts to simmer, remove the pan from the heat and divide the hot brine among the pints of grapes. Cover loosely and let cool to room temperature. Cover tightly and chill in the refrigerator for about 1 hour before serving. The pickles will keep in the refrigerator for about 2 weeks.

Prep time: 10 minutes

Cook time: 1 hour 30 minutes

Total time: 1 hour 40 minutes

Yield: Makes 1 1/2 quarts

Porcini Mushroom and Chestnut Dressing

Once the holidays end, I think we forget how good a side dish dressings are during the winter. This dressing recipe is inspired by my mother. I tried to recreate one of her food memories from her childhood. My grandfather cooked with many Italian influences that he gathered from both his childhood and his days working at sea. This recipe is based on my mother’s memory combined with my own Italian food memories. The results is a delicious combination of ingredients featuring both porcini and baby bella mushrooms combined with chestnuts . It’s a perfect complement to roasted pork or poultry. This one is for you Mom with all my love !

From by the bay wishing you porcini food memories!

Maryann

Porcini Mushroom and Chestnut Dressing

Serves 6 to 8

Ingredients

8 cups country bread, cut into ½ inch cubes with crust, approximately 1 loaf bread

1/2 cup olive oil, plus 3 tablespoons olive oil

1 ounce dried porcini mushrooms

4 ounces pancetta, cubed

8 ounces mushrooms such as Baby Bella, cleaned and sliced

1/2 teaspoon red chili flakes

2 leeks, cleaned and sliced in rings

2 teaspoons fresh thyme, minced

11/2 tablespoons fennel seed

1 jar whole roasted chestnuts, 14.8 ounces

1 cup grated parmesan cheese

1/2 teaspoon fine sea salt

2 cups low sodium chicken stock

1 cup porcini liquid

1/2 cup parsley, chopped

2 teaspoons fine sea salt

1 teaspoon fresh ground black pepper

Directions

In a medium bowl add the dried porcini mushrooms and cover with 1 1/2 cups boiling water. Set aside. Preheat oven to 400 degree F. On two baking sheets toss the bread cubes with 1/2 cup olive oil and then spread the bread in a single layer on two rimmed large baking sheets. Bake about 10-12 minutes until bread is golden brown. Set aside to cool, then place in a large mixing bowl. In a large skillet heat 2 tablespoons olive oil, add pancetta and cook until crisp, 3 to 5 minutes. Remove pancetta with a slotted spoon and place in the mixing bowl with the bread. To the same skillet used for the pancetta heat the remaining tablespoon olive oil over medium heat and then add the leeks. Saute until softened about 10 minutes, separating the leek rings, then add the Baby Bella sliced mushrooms and red chili flakes and saute until softened another 10 minutes. Remove from heat and add to the bowl with the bread and pancetta. To this bowl add the chestnuts crumbling them. Add the cheese, thyme leaves, fennel seeds and parsley to the bowl. Take the bowl with the porcini and remove the porcini mushrooms keeping the soaking liquid. Coarsely chop the porcini mushrooms and add to the bowl with the dressing. Strain the soaking liquid to remove any dirt or grit at the bottom of the bowl and add one cup of this liquid to your dressing. Add 2 cups of chicken stock. Mix the ingredients together and season with salt and pepper. If dressing is not moist add some additional chicken stock. Mix well. The dressing can be made up to this point one day in advance and refrigerate until ready to bake. To bake the dressing, remove from the refrigerator and let it come to room temperature. Bake in a 350 degree F oven for 30 minutes, until dressing is heated through the top is golden brown. Remove from oven and serve warm.

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Category Archives: recipes

Date, Artichoke and Jalapeno Pizza

Cinco de Mayo Party

Minty Spring Pea and Ramp Salad

How to Dye Easter Eggs with Natural Food Ingredients

Orecchiette with Cavolo Nero Pesto

Cavolo Nero Pesto

Ingredients

Directions

Orecchiette with Cavolo Nero Pesto

Ingredients

Directions

Sweet and Sour Chorizo

The ABC’s – Sweet Potato and Lentil Soup

Radish Butter

Pickled Grapes with Rosemary and Chiles

Porcini Mushroom and Chestnut Dressing