This is another great pizza topping from my Portland wine tasting group. Simple, delicious and a bit fancy, depending on the mushrooms you use. 1/2 cup extra-virgin olive oil 4 cloves garlic, chopped 1/2 wild mushrooms, sliced 4 t. chives, chopped fine 4 t. parsley, chopped fine Fresh ground pepper, to taste 1/4 Parmesan cheese… Continue reading Garlic-Mushroom Saute with Fontina Pizza
Gorgonzola, Pear & Almond Pizza
This pizza is so unique, you won't believe it. It is for serious pizza lovers and foodies only. If you have a pizza party, serve it last, since it has that sweet/salty/crunchy texture that would be a perfect finish. Just make sure you leave room; it's definitely rich! The toppings are for a 12" pizza;… Continue reading Gorgonzola, Pear & Almond Pizza
Fioravanti Pizza Sauce
My friend Kara is Italian and a great cook. Here's the pizza sauce she uses. Easy and yummy. 4 cloves garlic, chopped 1/2 yellow onion, chopped 1 can tomato paste 1 can peeled tomatoees Put in pan and saute for 5 minutes or much longer. Blend. Freeze extra if you like.
Classic Pizza Dough
Pizza is one of my favorite food, and I have enjoyed making homemade pizzas for years with this pizza dough. Nothing is more fun than inviting over a few couples, having them bring some toppings, then bellying up to the pizza-making bar. 1 cup lukewarm water 2 T. olive oil 1 packet dry yeast 3… Continue reading Classic Pizza Dough
Refried Beans Without the Refry
My sister Tracy made this for us, and it was shocking how good they were, especially without meat! I'm going to be real honest and say that sometimes I don't even puree them. They are great just as beans over rice, etc. This recipe is from AllRecipes. 1 onion, peeled and halved 3 cups dry… Continue reading Refried Beans Without the Refry
Roasted Rosemary Pecans
I adapted this recipe from my beloved cooking show host Nigella (is it wrong to say I have a teensy crush on her?). I added sugar to balance the herby/savory taste, and I think they are great as little gifts. I usually double the recipe, as it freezes beautifully. 2 1/2 T. unsalted butter 2… Continue reading Roasted Rosemary Pecans
Crisp Rosemary Flatbread
If you want to impress your friends with a recipe that really isn't that hard, please make this recipe. I bet you have all the ingredients on hand right now. The only tricky ingredient is rosemary. Now please don't go buy some cut rosemary. Spend your money instead on a rosemary plant. Stick it someplace… Continue reading Crisp Rosemary Flatbread
Can’t Resist Coffee Cake
This is an old standby coffee cake recipes that comes from my friend Sandy Parker’s mother’s bridge group. She says they go crazy over this one. If you have a stand mixer, it's easy to make. Otherwise, I can't imagine having the patience to mix the batter for 10 minutes. Serves 12 Batter: 1 package… Continue reading Can’t Resist Coffee Cake
Szechuan Green Beans with Ground Pork
This is probably my favorite way to eat green beans. I think it gets even better if you sort of leave it on the stove on low for awhile (found that out by accident). If you haven't cooked with hoisin sauce, you don't know what you've been missing. Buy it for this recipe, then go… Continue reading Szechuan Green Beans with Ground Pork
Polenta Cups
I'm sure we've all been there (please tell me I'm not the only one!)... you're at a party, and someone brings out an app, and you literally can NOT Step Away from the Appetizer! This happened to me years ago at our beloved wine tasting group in Portland. Iva-Marie brought these, and I can still… Continue reading Polenta Cups
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