Category Archives: Parmesan

Baking, Bell Pepper, Cheeses, Food, Fruits, Garlic, Ham, Ingredients, Jarlsberg, Mascarpone, Meats, Mushrooms, Onion, Parmesan, Pepitas seeds, Pizza, Pizza dough, Tomato, Toppings, Vegetables

Pizza Recipe: Black Forest Ham, Red Onions, Heirloom Tomatoes, Sautéed Garlic Mushroom, Jarlsberg/Parmesan Cheese, Peperino Seeds (pumpkin), Pesto/Mascarpone Sauce, Roasted Garlic

2 Comments

This pizza makes for an excellent dinner if you are having a few friends over to share a nice bottle of Barolo. The black forest ham is great on sandwiches, and excellent on pizza. It’s not overly salty and thus goes really well with the veggies. As always, enjoy making pizza, have some fun, and don’t be afraid to experiment a little. Pizzas are the Chef’s playground, they are very hard to mess up, and everyone always enjoys fresh-baked bread. Just buy decent ingredients, and kick loose. We made this pizza on the spur of the moment, with ingredients we mostly ‘found’ in the kitchen. Adding Peperino seeds was purely because we had some. Black forest ham? We had some. Green bell pepper? Yup, we had some. That’s how we make pizzas, and the best ones go on the blog for you guys.  So go crazy tonight. Make your own pizza, or try this one.

Pizza: Black Forest Ham, Onions, Heirloom Tomatoes, Sauteed Garlic Mushroom, Jarlsberg/Parmasan Cheese, Peperino Seeds (pumpkin), Tomato Sauce, Roasted Garlic
Pizza: Black Forest Ham, Onions, Heirloom Tomatoes, sautéed Garlic Mushroom, Jarlsberg/Parmesan Cheese, Peperino Seeds (pumpkin), Tomato Sauce, Roasted Garlic

Continue reading Pizza Recipe: Black Forest Ham, Red Onions, Heirloom Tomatoes, Sautéed Garlic Mushroom, Jarlsberg/Parmesan Cheese, Peperino Seeds (pumpkin), Pesto/Mascarpone Sauce, Roasted Garlic →

Basil, Cheeses, Food, Herbs, Olive Oil, Parmesan, Pesto, Pine nuts, Roasted pine nuts

Fresh Basil Pesto

1 Comment

Pesto is a wonderful spread or topping for sandwiches and appetizer, in addition to its obvious uses in pasta. It’s very easy to make yourself, and when our sweet basil plant starts to grow out of hand we always have a use for the basil. If you live near a well stocked grocery store (We have Trader Joe’s here in California), look for a bag of basil and try this yourself if you don’t have the plants.

Pesto Recipe

  • 3 cups of rinsed fresh basil leaves.
  • 1 cup of grated Parmesan cheese
  • 3/4 cup of olive oil
  • 1/2 cup of pine nuts
  • 3 garlic cloves

Start by placing the garlic cloves in  a food processor. Pulse a few times until the pieces are as small as they can get. Add the basil and pine nuts, and pulse again. Add the olive oil slowly while running the food processor, and finally add the cheese.

Tip: The Simply Recipies blog has excellent advice for freezing fresh pesto, plus a slightly different version. In general don’t sweat the exact measurements, but try and taste it and adjust. The quality of the basil can vary over the course of the year, or from region to region, so you may need to add more or less cheese and olive oil.

Baking, Breads, Cheeses, Food, Goat cheese, Meats, Parmesan, Pizza, Pizza dough, Pizza Sauce, Prosciutto, Sandwich Styles, Tomato, Vegetables

“The Square Foot Of Goodness Pizza” Recipe: Goat Cheese, Prosciutto and Heirloom Tomatoes

Leave a comment

I don’t know how it’s possible to cut prosciutto as thin as they do, but it’s truly amazing that any knife can do it. My theory is they cut it frozen, but I’m not sure. I wish I could buy prosciutto in thicker pieces as I think that would work wonders on pizzas and sandwiches. But, alas, one can only dream on and work with what one is given. So, this pizza is made from wafer-thin prosciutto slices (vaguely reminiscent of wafer-thin mints). This is essentially a very basic pizza with just a few key ingredients, and it works like a charm. Goat cheese is fantastic on pizzas, and doesn’t overpower the prosciutto at all.

Pizza Recipe: Goat Cheese, Prosciutto, Heirloom Tomatoes
"The Square Foot Of Goodness Pizza" Recipe: Goat Cheese, Prosciutto and Heirloom Tomatoes

Continue reading “The Square Foot Of Goodness Pizza” Recipe: Goat Cheese, Prosciutto and Heirloom Tomatoes →

Baking, Bell Pepper, Breads, Cheeses, Chicken, Cumin powder, Fennel, Food, Garlic, Herbs, Honey, Meats, Olive Oil, Olives, Onion, Paprika, Parmesan, Pecorino romano, Pizza, Pizza dough, Pizza Sauce, Salt, Smoked paprika, Spices, Tomato, Vegetables

Pizza Recipe: Green peppers, Tomatoes, Olives, Parmesan/Pecorino Romano Cheese, Grilled Chicken

2 Comments

One of the pizzas from Wendie’s surprise birthday party, this one has some grilled chicken (with a very nice spice blend including smoked paprika), two cheeses, olives, tomatoes, green peppers and onions. The dough is a pizza dough with honey I sort-of invented (based loosely on our Lavash crackers recipe), and the tomato sauce has a wide range of spices, most noticeably a hint of fennel.  We had 13 guests and I made a total of 9 pizzas and I was stunned that there were almost no leftovers. I really had expects to fill the freezer too, but at least everyone had a great time. Next time I’ll make more!

Pizza: Green peppers, Tomatoes, Olives, Parmasan/Pecorino Romano Cheese, Grilled Chicken
Pizza: Green peppers, Tomatoes, Olives, Parmesan/Pecorino Romano Cheese, Grilled Chicken

Continue reading Pizza Recipe: Green peppers, Tomatoes, Olives, Parmesan/Pecorino Romano Cheese, Grilled Chicken →

Breads, Cheeses, Ciabatta, Food, Goat cheese, Ham, Meats, Open Faced Sandwiches, Parmesan, Roquefort, Rosemary-Garlic bread, Sandwich Styles, Sandwiches, Sourdough

Black Forest Ham Sandwich With Goat/Roquefort Melt And Parmesan

Leave a comment

Saturday: Wake up. Shower. Get Dressed. Breakfast now, NO, kitchen remodel. Drink milk, drive to Escondido. Get mulch and rosebushes, look at avocado tree. Back, unload, Costco. Gas, Bank, Home. Hungry, NO, kitchen remodel! What to do? This. Simple, good, easy, fast, out the door again…

Black Forest Ham Sandwich With Goat/Roquefort Melt And Parmesan
Black Forest Ham Sandwich With Goat/Roquefort Melt And Parmesan

Continue reading Black Forest Ham Sandwich With Goat/Roquefort Melt And Parmesan →

Cheeses, Food, Garlic, Ingredients, Lemon, Olive Oil, Parmesan, Pepper, Salt, Zucchini

Sautéed Zucchini with Garlic and Lemon

Leave a comment

This being winter, we thought we would provide a recipe for a summer garden favorite. And no, we do not find anything incongruous about this. What better time to start dreaming about the goodies of summer than now when the cold seems interminable. Okay, so as people lucky enough to live in San Diego which is as close to weather perfection as it ever gets in the US, we do not really experience winter – at least not of the snowmageddon variety.  Anyway, one of the veggies that will reward you with copious production is the zucchini. Two plants can produce enough for a family of four for the growing season. With our limited space, we’ve regretfully stayed away from it. Our rationale – we have a well stocked market within 2 minutes walk of our house and it’s pretty hard to give up tomato space.   So since we love zucchini but don’t always have it growing in the garden, we are so happy to be able to purchase was needed.

This little side dish is so simple, tasty and healthy. It is just bursting with flavor that we almost want to do a little dance as we eat it. Yes, it is that good.

Lime Squash Sauteed in Olive Oil and Garlic with Parmesan
Lime Squash Sauteed in Olive Oil and Garlic with Parmesan

Continue reading Sautéed Zucchini with Garlic and Lemon →

Butter, Cream, Food, Garlic, Milk, Onion, Paprika, Parmesan, Potato, Potatoes au gratin, Sandwiches, Smoked paprika

Potatoes Au Gratin

Leave a comment

Potatoes Au Gratin Recipe

  • 1 pound of potatoes
  • 1/2 onion, cut into slices
  • 2 minced garlic cloves
  • salt and pepper to taste
  • 1 cup heavy cream
  • 1/4 cup milk
  • 1/4 cup water
  • 2 tsp smoked paprika
  • 1 cup grated Parmesan cheese
  • Optionally: Add 3 tsp butter, spread out on top before baking.

Slice the potatoes into 1/4 inch thick slices. Lay them out in a casserole. Mix everything else together and pour over the potatoes. If the cheese stays on top then mix it in. Place casserole in the middle of a pre-heated oven at 400 degrees for 45 minutes. If the potatoes starts getting burned, turn oven down to 450, and cover with aluminum foil. Leave them an additional 10 minutes in that case. We have  a very bad oven, we know.

Continue reading Potatoes Au Gratin →

Baking, Breads, Cheeses, Cooking styles, Food, Ham, Ingredients, Italian salsa verde, Meats, Parmesan, Pesto, Pizza, Pizza dough, Salsa Verde, Sandwich Styles, Tomato, Vegetables

Ham And Tomato Pizza With Italian Salsa Verde Sauce

Leave a comment

The Little Pizza That Could!

This is a pizza made from leftovers in all aspects. The dough is actually from our lavash crackers, so it’s a little bit sweet from the Jamaican honey. The Italian Salsa Verde is from a tasting we did with a caterer for our upcoming wedding. The ham is the last of our Jamaican pineapple Christmas ham. Basically we got one of those inexplicable pizza-cravings while making lavash crackers and quickly improvised the little pizza that could.

Ham And Tomato Pizza With Pesto
Ham And Tomato Pizza With Italian Salsa Verde Sauce

Continue reading Ham And Tomato Pizza With Italian Salsa Verde Sauce →

Breads, Cheeses, Corned Beef, Food, Meats, Muffaletta, Olive-Rosemary Load, Open Faced Sandwiches, Parmesan, Pesto, Sandwich Styles, Sandwiches, Smears, Spices, Tandoori

Sandwich Recipe: Corned Beef On Olive-Rosemary Bread With Muffaletta, Parmesan And Pesto

Leave a comment

We’ve never had corned beef before, but recently decided to give it a try. This is our first attempt, and while we are not quite happy with the look of this sandwich, it tasted great. This was of course also another reason to get out ye olde burner, to give the Parmesan on top a little color. The burner was a Christmas gift from a couple years ago, and besides making flan (which we have yet to do), its usefulness is being seriously challenged. However, it’s coolness is unquestioned.

Sandwich Recipe: Corned Beef On Olive-Rosemary Bread with Muffaletta, Parmesan and Pesto
Sandwich Recipe: Corned Beef On Olive-Rosemary Bread with Muffaletta, Parmesan and Pesto

Continue reading Sandwich Recipe: Corned Beef On Olive-Rosemary Bread With Muffaletta, Parmesan And Pesto →

Baking, Bell Pepper, Breads, Cooking styles, Food, Fruits, Onion, Parmesan, Pecorino romano, Pizza, Pizza dough, Sandwich Styles, Sandwiches, Tomato, Vegetables

Half-Moon Vegetable Pizza with Green Peppers, Grape Tomatoes and Onion

Leave a comment

If there is one thing we can’t figure out when it comes to pizza, it’s how to make them round. Tossing them in the air is a mystery which has resulted in much swearing. We’ve finally given up, and simply roll them out. This dough pizza we wanted to make extra thin crust, but the middle of the dough got stuck while rolling. After a recovery operation, folding the dough over itself and rolling again, we ended up with this half-moon shape. Looks don’t matter, taste does (or so we tell ourselves, over and over).

Half-Moon Vegetable Pizza with Green Peppers, Grape Tomatoes and Onion
Half-Moon Vegetable Pizza with Green Peppers, Grape Tomatoes and Onion

Continue reading Half-Moon Vegetable Pizza with Green Peppers, Grape Tomatoes and Onion →