Again taking a stab at a new use for the proliferation of chard out back. Pizza! Shazam. I figure this takes care of both my slightly obsessive desire for pizza and obligation to eat some greens. (The boys didn’t get why I would do such a thing to an innocent pizza, and ate pita pizzas instead.)
I saw it here. But I couldn’t bring myself to boil the poor freshly-plucked chard – instead I roughly chopped, then sauteed it in a slick of oil and whack of crushed garlic until it wilted down to almost nothing, scattered grated mozzarella over rolled-out pizza dough (on a cornmeal-dusted baking sheet), topped it with the chard and crumbled goat cheese and took their advice to drizzle it with garlicky oil (squish a clove of garlic into a small dish of oil and let it sit a bit) and baked it at 450°F for about 20 minutes, until it was golden and fantastic.
The goat-cheese-and-chard-ness of it makes it sound a little shi shi lala, don’t you think? It’s sufficiently unsloppy enough to serve in small fingers for a cocktail party, if you’re into that sort of thing. Serve it straight from the cutting board. Rustic-chic, no?
September 04 2010 | appetizers | 11 Comments »
Confession: we watched Date Night (love Tina Fey) and then got sucked into YouTube for far too long, and now it’s closing in on 1am and I don’t have the gumption to upload pictures of our pizza.
But check this out: thickly sliced pound cake (which is more substantial than most cakes and able to withstand the heat of the grill) topped with saucy-sweet warm berries, grilled alongside in a foil packet. You can grill strawberries? Oh yes. There’s still time.
Of course sliced fresh strawberries straight-up would work just fine. But I discovered that if you pile berries onto a square of foil and sprinkle them with a bit of sugar, then fold up the sides and ends of the foil to seal them into a little packet (much like cooking en papillote, or the same way you might do potatoes in foil) and toss them on the hot grill for a few minutes, just until they release their juices. Carefully open the packet and pour out the warm berries and their juices over a piece of grilled pound cake, and top with a scoop of ice cream or blop of whipped cream.
Congratulations Anita, who has herself a new cast iron skillet! (I left it on the doorstep yesterday, between Winter’s and Chuck Hughes. Full tutorial to follow.)
September 04 2010 | leftovers | 4 Comments »
