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Fast & Easy Dinner: Goat Cheese Pizza

partysugar — Tue, 21 Apr 2009 06:50:41 -0700

Although it's not necessarily a classic pairing, goat cheese and grapes make one delicious odd couple. I first fell in love with the duo as a topping for crostini and tonight I'm excited to experiment with the creamy cheese and burst-in-your-mouth fruit as a pizza topping. Store-bought dough means this meal comes together in under a half an hour.

For a dinner that is healthy and satisfying, serve with simple greens. Look at the uncomplicated recipe when you read more.

Goat Cheese Pizza
From Cookie

Ingredients

2 1/2 cups green or red grapes, halved
1 tablespoon finely chopped rosemary
3 tablespoons extra-virgin olive oil
1 pound store-bought pizza dough
8 ounces soft goat cheese

Directions

Preheat a gas or charcoal grill to medium, or the oven to 450° F.
Toss together the grapes, rosemary, and 1 tablespoon of the olive oil; set aside.
Divide the dough into thirds and stretch each portion into a 10-inch circle.
Place the rounds on the grill or in the oven until cooked through, about 6 minutes, flipping each halfway through if using a grill.
Distribute the grapes, spoonfuls of the goat cheese, and the remaining olive oil on the pizzas.
Cover the grill (if using) and heat until the cheese begins to melt, about 5 minutes.

Serves 6.

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Fast & Easy Dinner: Sun-Dried Tomato, Goat Cheese and Artichoke Pizza

partysugar — Thu, 06 Dec 2007 09:57:39 -0800

Why order a pizza when you can make one in less time than it takes for it to be delivered? If you keep the pantry stocked with tomato sauce and the freezer filled with pizza dough, fresh and delicious pizza is only minutes away. Tonight, top your pie with sun dried tomatoes and artichokes. This pizza makes an excellent impromptu dinner party meal when paired with salty olives and a quick side salad. For the recipe, read more

Sun-Dried Tomato, Goat Cheese, and Artichoke Pizza
From Vegetarian Times magazine

1 12- to 14-inch pizza crust
1 tbsp. olive oil
1 cup pizza sauce
1 cup chopped baby artichokes or artichoke hearts, frozen or water-packed and drained
2 cups shredded soy, low-fat, or regular mozzarella
4 oz. goat cheese, in small pieces
1 cup dry sundried tomatoes, reconstituted, or 1/3 to 1/2 cup oil-packed, sun-dried tomatoes

Preheat oven to 450°F. Prebake fresh pizza crust, if using, for 3 to 4 minutes. Remove from oven, and set aside to cool slightly.
Brush oil on crust. Top crust with sauce and artichokes. Sprinkle with soy mozzarella, goat cheese, and sundried tomatoes.
Bake for 12 to 15 minutes. Remove from oven and serve.

Serves 6.

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Fast & Easy Dinner: Rosemary Chicken Pizza

partysugar — Tue, 01 Sep 2009 06:50:37 -0700

By now, you may know that I love pizza. Not only do I serve it as an appetizer and use leftovers as toppings, but I make it when I'm in need of a quick pick-me-up. After a long day, there's nothing quite as comforting as a crisp crust oozing with melted cheese.

Assembling a pizza also allows me to get creative in the kitchen without having to waste a ton of time prepping ingredients. This simple recipe combines a crunchy dough with rotisserie chicken, goat cheese, rosemary, and Parmesan cheese.

It's a filling meal on its own, but for additional balance I'll enjoy it with mixed greens. To look at the recipe, read more.

Rosemary Chicken Pizza
From Every Day With Rachael Ray

Ingredients

Pizza dough
Extra-virgin olive oil, for brushing and drizzling
Freshly grated parmesan cheese, for sprinkling
Coarse salt
2 cups shredded rotisserie chicken
5 ounces goat cheese, crumbled
½ tablespoon chopped fresh rosemary (about 1 sprig)

Directions

Invert a large baking sheet and place it on a rack in the lower third of the oven; preheat the oven to 500°.
Invert a second baking sheet on a work surface and cover it with a sheet of parchment paper. Stretch the pizza dough to fit the parchment paper.
Brush the dough generously with olive oil and sprinkle lightly with parmesan and salt. Scatter the chicken, goat cheese and rosemary on top.
Slide the pizza and the parchment from the cool baking sheet to the hot baking sheet in the oven. Bake until the crust is golden, 8 to 10 minutes. Drizzle with more olive oil and top with more parmesan. Cut into pieces.

Serves 8.

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Fast & Easy Dinner: Caramelized Onion Pizza

partysugar — Thu, 03 Jan 2008 09:01:18 -0800

When using store bought products to produce quick fix meals, it's easy to enhance the flavor with simple add-ons. Fresh herbs, finely ground spices, or just grated cheese are wonderful options. To intensify the taste of bottled pizza sauce, stir in chunks of sun-dried tomatoes. On pizza, the sauce is perfectly textured and nicely complements the sweetness of caramelized onions and the creaminess of goat cheese. To make this tonight you'll need the recipe, just read more.

Caramelized Onion Pizza
From Cooking Light magazine

2 teaspoons olive oil
2 cups thinly sliced onion, separated into rings (about 1 onion)
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
1/2 cup bottled pizza sauce (such as Contadina)
1/4 cup chopped drained oil-packed sun-dried tomato halves
2/3 cup (3 ounces) crumbled goat cheese
1/4 cup chopped fresh basil

Preheat oven to 450°.
Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cover and cook for 3 minutes. Uncover and cook for 11 minutes or until golden brown, stirring frequently.
Place the pizza crust on a baking sheet. Combine the sauce and tomatoes. Spread sauce mixture over pizza crust. Top with onion and cheese.
Bake at 450° for 10 minutes or until crust is golden brown. Sprinkle with basil. Cut into 6 wedges.

Serves 6 (serving size: 1 wedge).

Nutritional Information: CALORIES 285(29% from fat); FAT 9.2g (sat 3.8g,mono 4g,poly 1g); PROTEIN 11.6g; CHOLESTEROL 7mg; CALCIUM 238mg; SODIUM 577mg; FIBER 1.4g; IRON 2.6mg; CARBOHYDRATE 38.4g

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In Season: Figs

YumSugar — Fri, 02 Oct 2009 13:00:10 -0700

Fig season is like pre-Fall in the fashion world, a tasty little teaser that helps bridge the gap between Summer and Autumn. Perhaps it's partly because the season is so fleeting that this fruit tastes so sweet, but when figs are just right, they taste downright sinful. When people tell me they don't like figs, I say, they just haven't had a good one yet.

This soft, fleshy fruit with a thick but edible skin comes in many colors and forms. In North America, the most common types are Mission figs, Brown Turkey, and Brunswick, which have dark skin and a pink-purple middle; Calimyrna, the green-and-pink beauties like the fig pictured above; and Kadota, another green-skinned variety. Learn how to select fresh figs, and how to prepare them when you read more.

When buying figs, choose fruits that are firm but not hard, with a slight amount of give. Pick figs that feel juicy and rich, rather than dry, and be sure to handle them gingerly until you're ready to eat them, as they bruise easily. They are delicious on their own, but figs also play nicely against salty cheeses and cured meats. Here are some recipes to try:

Wrap them in prosciutto for figs in a blanket hors d'oeuvres.
Poach them for an elegant but simple dessert.
Smash them into panini with nut butter and banana.
Use them as a sweet topper for a salty pizza.
Bake them in a fig and goat cheese scone.

How do you plan to cook with figs this season?

Simple Tip: Make Leftovers Pizza

partysugar — Mon, 06 Jul 2009 10:30:56 -0700

After a weekend of grilling and recipe experimentation, my father and I faced a refrigerator full of food. While we could have eaten the baked beans, ribs, and salads on their own, I came up with a genius new way to use leftovers - as toppings on pizza! For $3 we purchased a "skin" - an extra-large pizza dough with no toppings - from a local pizzeria. From there we got creative. "We don't have tomato sauce," my dad pointed out. No matter. Homemade barbecue sauce acted as a bed for shredded rib meat, grilled green onions, and smoked cheese. All of these items were already in our fridge. With its balls of fresh marinated mozzarella, caprese salad turned into a lovely margharita pizza. Smoked salmon left over from brunch? That was luscious paired with pesto and goat cheese.

Don't be limited to the conventional conception of pizza - shredded chicken would be delicious with grilled peaches, or top dough with chopped hamburger patties, blue cheese, and garlic. Have you ever used leftovers as pizza toppings? What was your most inventive incarnation?

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Say Cheese! Cypress Grove's Midnight Moon

partysugar — Thu, 14 May 2009 10:15:35 -0700

The other day I decided to treat myself to my favorite table cheese, grana padano. This Italian cheese is similar to Parmesan reggiano and is excellent eaten right out of your hands. However, my local grocery store was all out. As I stood staring aimlessly at the cheese selection, wondering what could replace my beloved padano, the cheesemonger saved me. "Have you tried Cypress Grove's Midnight Moon?" he asked. While I've had my fair share of artisanal cheesemaker's Cypress Grove's most famous cheese, Humboldt Fog, I've never tasted the Midnight Moon. An aged goat's milk cheese, Midnight Moon is perfect for any cheese plate. To find out why this is my new favorite and check out my suggestions for serving, read more.

Creamy and complex, midnight moon has similar characteristics to Parmesan. It's nutty and sharp with tiny melt-in-your-mouth crystals. The long and strong finish is caramely with a slight browned-butter flavor. It's salty, but not overly so and subtly rich. The aroma is mild. The aging process - Midnight Moon is aged for six months or more - provides a nice graininess. Pale ivory in color and smooth in texture, the wheels are finished in a black wax that easily peels off.

Here's how I plan on enjoying this delightful cheese:

Alone as a snack, or on a cheese board with charcuterie, fruit, and nuts.
With crackers, drizzled with honey or preserves.
Shaved onto a bitter green salad.
Melted in a grilled cheese sandwich or macaroni and cheese.
Grated on a crisp pizza crust.

Have you tried Midnight Moon or any of Cypress Grove's cheeses? What did you think?

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Sugar Shout Out: 5 Shows Celebrate 100 Episodes

PopSugar — Tue, 21 Apr 2009 23:55:00 -0700

So much cake: 5 shows celebrate their 100th episode
These business have your laid-off back
Fast & easy dinner: goat cheese pizza
Is Sun-In back?
Book bag: the top 11 books on how to be happy
This kid knows how to break 'em on the pool table!
Model of the week: Hilary Rhoda
Casa verde: an inflatable shower curtain
Stretch it: quads, five ways
How good are you at guessing a breed?
Geeky things to consider when planning a wedding

You've Seen the Pics, Now See the Menu

YumSugar — Fri, 08 Feb 2008 15:16:31 -0800

The Oscars are just around the corner - fill in your ballot for a chance to win fab prizes! - and last week I tempted you guys with photos from the Governors Ball preview However, I didn't give a full rundown on what was going to be served. If you were wondering what was pictured in the sea of tastiness, get prepared. I've got the full list - it's huge, over 350 people are on the culinary staff! - and let me tell you, it reads as tasty as the photos. To check out the complete menu, read more.

Antipasti Platter
Smoked Salmon Oscars With Caviar and Crème Fraîche
Roasted Root Vegetable Salad With Citrus Chili Dressing
Thai Spiced Shrimp With Holy Basil and Candied Garlic
Bruschetta of Figs, Goat Cheese, and Organic Prosciutto
Smoked Eggplant With Toasted Flatbread
Asparagus and Chickpea Salad With Mustard Vinaigrette

Butlered Course
Gold Foil Wrapped Baked Yukon Gold With Tsar Nicoulai Caviar and Crème Fraîche

Entrée
Snake River Farms Wagyu Beef With Chinese Broccoli Shiitake Stir-Fry With Red Wine Sauce
Black Truffle Macaroni and Cheese

Vegetable Entrée
Roasted Winter Vegetables Wrapped in Leeks
Black Olive Couscous and Tomato and Radish Compote

Dessert
Sherry Yard’s Oscar Tribute - We'll have more on the dessert station next week!

Sushi Station
Maki Rolls - Spicy Tuna, Sweet Shrimp, Crab, Vegetable
Nigiri - Tuna, Sweet Shrimp, Yellowtail, Salmon, Snapper
Sashimi - Tuna, Yellowtail, Salmon, Snapper
Cucumber Salad, Edamame, Wasabi, Soy, and Pickled Ginger

Noodle Station
Pad Thai Noodles With Tofu, Egg, Bean Sprouts, Thai Basil, Mint, and Peanuts
Short Lo Mein Noodles With Pork, Scallions, Sweet Peppers, and Plum Ginger Sauce

Ceviche Station
Shrimp With Mango, Basil, Golden Tomatoes, and Habanero
Sea Bass With Avocado, Tomatillo, Cilantro and Jalapeño
Scallop With Tomato, Orange, and Chili

Shellfish Station
Shrimp, Oysters, and Crab
Cocktail Sauce, Mustard Sauce, and Mignonette

Tray Passed
Spicy Tuna in Sesame Miso Cone; Mini Kobe Cheeseburgers With Remoulade; Tomato Goat Cheese Tart; Miso-Glazed Black Cod on Rice Cracker; Cucumbers and Smoked Salmon, Steak Tartare Crostini, Spicy Chicken Mango Rice Paper Rolls, Vegetable Spring Rolls, Assorted Pizzas

If the menu has you captivated, check out the pics!

Fast & Easy Dinner: Beef and Blue Pizza

partysugar — Fri, 01 Feb 2008 09:01:31 -0800

Kick off your Super Bowl weekend tonight with pizza for dinner. Homemade pizzas are super fun because you can control the topping ingredients. Caramelized red onion and ribbons of roast beef are delicious when paired with crumbled blue cheese and sweet red pepper. If you dislike blue cheese, substitute a creamy goat cheese. To make a vegetarian version remove the beef and add thinly sliced mushrooms or black olives. Whatever you do, you'll need the recipe so please read more.

Beef and Blue Pizza
From Better Homes and Garden magazine

1/2 of a medium red onion, cut into thin slivers
2 Tbsp. olive oil
1 12-inch Italian bread shell (such as Boboli)
8 oz. thinly sliced cooked roast beef
1 small sweet red pepper, seeded and chopped
4 oz. crumbled blue cheese
1/4 tsp. pizza seasoning (optional)

Position oven rack in center of oven. Preheat oven to 425F.
In large skillet cook onion in 1 tablespoon of the olive oil over medium-high heat 3 to 5 minutes or until onion is just tender.
Place bread shell on baking sheet; brush with remaining olive oil. Bake 5 minutes.
Meanwhile, stack beef slices on cutting board; slice into strips.
Top shell with beef, sweet pepper, onion, cheese, and pizza seasoning.
Change oven setting to broil. Broil pizza 4 to 5 minutes or until toppings are heated through and crust is browned. Cut in wedges.

Serves 4.

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