Monthly Archives: March 2016

Welcome, Spring!

Yes, YOU Spring, over there…

as I listen to the WEATHER WATCH to prepare for 3 or 5 or 7 or 12 inches of snow….

Winter Storm Warning in Massachusetts

Active for next 19 hours ·

Spring is about

the SNOWDROPS,

Snowdrops_Feb_2009BankHall Bretheton2009

not

SNOWDROPPING

 

No more snowballs, PLEASE…

snowball-Ambrogio_Lorenzetti_010

but rather

tennis balls

 

StephensField tennis courts

These tennis courts are just down the street..tennis AND an ocean view. My tennis isn’t pretty, so view matters.

snoball

My fave snowball – even then in limited quantities. Enough already

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Filed under Spring, The 17th century, winter

Not a Pizza

I know, you can have an

English Muffin Pizza

Thomas_recipe_PizzaMuffinEM

Thomas’s English Muffins Pizza-ed

But what if you took a tortilla instead of an English Muffin???

tortillas - flour

Flour tortillas

And What IF you happened to have hummus instead of sauce?

hummus container.png

and then you added just a little cheese….and popped it into a hot oven…It WAS a cold night….and when you took it out you folded it in half to eat it…

Besides Supper  – what would you call it?

It’s Pizza-ish, but not pizza.

The best I could come up with is Quesa-rizza – the place in between the quesadilla and the pizza. Or not.The ‘R’ in the middle is a Massachusetts thing.

My son would combine a burrito inside a little pizza and called it a burr-izza.

♦◊♦

And then the 17th century calls….Spring Training  is not just for the Red Sox.

Time to get ready to get back to 1624….

NEHome

and one of my faves slides…

goatmilking

and then there’s the rest of the PowerPoint, but I don’t know how to link. The Pilgrim ate more meals then just “The First Thanksgiving” is the point of the PowerPoint.

 

 

AND…..

Vinca_minor_Nashville

Vinca – also know as creeping myrtle and periwinkle is creeping everywhere. Did I miss the crocuses and snowdrops?

St Patrick

saint patrick

Snakes be gone!

his day is approaching ….all the green around here isn’t just Spring springing.

Time to make the soda bread. Paula Marcoux has a great recipe at this edible South Shore and South Coast link:

One Loaf of Soda Bread – HOLD THE BLARNEY

 

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Filed under Irish, Pizza, Supper, winter

Piece of Pie

Pizza Pie, that is.

Is there a point where pizza and pie are redundant?

Maybe the point would be at the point of the wedge…..

pizza slice

Piece of pizza – New York style slices

But then there is Pie Pie….

Pumpkin_Pie

Pumpkin Pie

SOOOOOOO,

When you have cooked squash/pumpkin and pizza dough both in your freezer at the same time and it’s also time to think of what’s for supper…….Time for Pumpkin Pizza Pie

Two Great Tastes that Taste Great Together!

 

PUMPKIN PIZZA PIE

2 rounds of pizza dough, rolled out to 10″

1/2  pound cooked squash

1 can Ro-Tell – drain it and drink the juice or save it for soup…

rotel

They were on sale last week – I was thinking of adding them into chili or soup

olive oil

grated  mozzarella or cheddar

grated Romano or Parmesan

  1. Put some oil in a pan. Add the drained Rotel, the squash and a clove or 2 (or 4) of garlic. Any finely diced veg or 2 would do well here now – pepper, onion, celery even a carrot. I had a roasted beet I didn’t think of til it was out of the oven…what a color THAT would have been!

  2. Cook to color, soften. Mash it down,nothing too big, too hard, too lumpy.

  3. Let the mixture cool a bit.

  4. Turn up the oven to 450-500°. Let it be hot.

  5. If you have a lump of cheese, shred it now. Shredded cheese was also on sale, and a name brand, not the store brand stuff. I bought it in spite of the chatter lately about wood pulp et al.in assorted cheese product. This one had potato starch, visible, all over the place potato starch, and plenty of it.  Next time I shred my own.  

  6. Sprinkle some grated Romano or Parmesan in a little circle in the middle. This is a trick I learned from Ian C. at a wood-fired oven workshop years ago.  It makes your first bite extra savory.This doesn’t work on pizzas that aren’t circles to be cut in wedges, although a little extra flavorful cheese underneath almost always works.  

  7. Divide the vegetable sauce between the 2 pizzas and spread across the dough.

  8. Sprinkle any fresh seasoning herbs may want now : fresh basil or fresh thyme. Sage, in very small amounts works with the squash. I had some fresh rosemary, and it only took a couple of pinches, minced fine.

  9. Top  with the shredded cheese. The cheese should not out weigh the rest of the topping….

  10. Put in a hot oven for 10 minutes and then check. It should be golden brown on top and bottom. If not, put it back in for a couple of more minutes – your oven will not be the same as mine! My oven took about 6 minutes more. If I wanted well-done pizza (don’t laugh, I know people who like things COOKED) keep  in in even a few minutes more. Don’t keep it in so long the Fire Department comes over to see what’s in the oven.

  11. Take out of the oven, cool for a minute or two (It helps the cheese set and keeps you from burning yourself). Cut in slices and serve. I froze my leftovers for another day (which was more then one other day, the last one of which was today).

  12. Glorious colors, tomato and pumpkin, two New World vine fruits together!

 

 

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Filed under Eating, Italian, Pantry, Pizza, Recipe, squash

Mushroom Mouth

Growing up, a mushroom mouth was not the mouth of a mushroom lover…..

br pizza

Bob Ross and Happy Pizza with Mushrooms Mouth…..

‘Mushroom mouth’ was the English translation of an Italian phrase , ‘mussi di funghi’…. that meant , literally – mushroom mouth. Except, of course, this isn’t how I can find the phrase on the Internet….mouth tranlates to  – apertura, or  bocca, but I can’t find a mussi...but it’s still a thing….even if it’s a dialect thing

Like pursed lips….

J Lo blowing a kiss

Not to be confused with the kiss blowing pursed lips…

JLo pursed lips

This is the very ‘not my happy mouth’ mushroom mouth look. Thank you, J Lo for being so expressive!

and now some mushrooms….

mushroom, white

White mushrooms

mushrooms

Lots of lovely mushrooms

 

and they had already-sliced fresh mushroom on the markdown bin at the store….so I snapped them up. I used to make a really easy, really tasty mushroom sauce for pasta, so easy that if I couldn’t remember which cookbook it was in, I could probably make something close anyhow….

 

My son is not a fan of the mushroom, so most of the last 20 years I haven’t used mushrooms as a main ingredient (although they have played supporting roles in a few things)….

I looked for the cook book with the terrific mushroom sauce recipe  and found the recipe, but not exactly in the book I thought it would be in .It wasn’t quite as I remembered it. The page was too small and there weren’t as many smudges as I remembered, and the type face was off…..but it was here:

NH best of Italian cooking

This book also came out later then I remembered using the recipe  and I remember making the sauce in the early ‘8o’s……mystery..

Mushroom Spaghetti Sauce

Salsa di funghi per spaghetti

6 tablespoons butter, divided

4 medium onions, thinly sliced

2 pounds mushrooms, sliced

Salt

Fresh ground pepper

¼ teaspoon ground nutmeg

1 cup heavy cream

  1. Heat 3 tablespoons butter in a heavy skillet over medium heat. Add onions and sauté until golden brown, 5-7 minutes, stirring frequently.
  2. Cover and turn the heat to low. Cook for 20 minutes, or until the onions are very, meltingly, soft, stirring occasionally.
  3. In another pan, one large enough for the full sauce, melt the other 3 tablespoons butter. Cook the mushrooms until tender. Season with salt and pepper and the nutmeg. Keep hot.
  4. Meanwhile, start cooking 1 pound spaghetti.
  5. Five minutes before serving….add the cream to the mushrooms and onions. Heat, but do not let boil or it will curdle.
  6. Drain the cooked spaghetti, add the sauce, mix and serve with grated Parmesan cheese.
  7. Easy, rich, delicious.

Adapted from Nika Hazelton’s From Nika Hazelton’s Kitchen.Viking, 1985. p.237. and Nika Hazelton The Best of Italian Cooking. Weathervane Books, 1989. p.163-4.

From NH kitchen large

This is the volume with the smudges…she used the same recipe in 2 volumes! Mystery solved.

There was also a time during the ’70’s that I had confused Nika Hazelton with Marcella Hazen, just based on their names and that they were both producing Italian cook books. There was no Internet or social media, so all I had was names on a book cover and my poor memory to depend on.

 

 

Regional It. Kitch

This is the other Nika that I have

Oh, Look!

Chocolate Cake!

Looks like I’ll be spending a little more time with Nika….

Nika Hazelton

Nika Hazelton

 

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Filed under Books, Recipe, The 1980's

Konijn konijn

Yep, that’s Dutch for rabbit…..rabbit color tilerabbit tile

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