Thursday, March 27, 2008

Thank you, Herb

100% Quality Assured
Originally uploaded by Becca Elizabeth

On the news last night and then again this morning Herb Peterson’s smiling face looked back at me as the Media remembered the man who brought us the Egg McMuffin. I love the combination of egg, cheese, ham and English muffin…and so with the coupon Debby had given me on Tuesday* I got myself one this morning.

*Debby gets coffee every morning at McDonald’s and Tuesday morning she waited longer than 90 seconds from when her order was placed to when she got her coffee…so they gave her a coupon for a free breakfast sandwich, which she passed on to me.

Friday, March 21, 2008

Dessert & Wine

Dessert & Wine
Originally uploaded by Becca Elizabeth

To celebrate Purim this year, Josh and I made what I call "Hammertime" cookies, but are actually "Hamentashen". What? "Hammertime" is more fun to say? I agree.
We used three different types of jam and then they exploded in the oven. We covered them with fresh berries and all was well.

Wednesday, March 19, 2008

Reeses in Four Parts

Reeses in Four Parts...March 19
Originally uploaded by Becca Elizabeth

In an homage to Josh's Cadbury pics ( I had to do this when I found myself eating a Reeses this morning.

Fun fact: 3 Reeses were used in the making of this. They were all harmed. They were delicious.

Friday, March 14, 2008

Last night's Supper

I felt like Top Chef!

Roasted Acorn Squash and Gorgonzola Flat Bread

Yield: 4 side dish servings

1 (1- pound) acorn squash
2 tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon red pepper flakes (we used a ¼ tsp total – still great)
1/4 teaspoon salt, plus 1/4 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 pound pizza dough (we used pre-made dough from Trader Joe’s, also avail at Genuardis)
1 cup shredded whole milk mozzarella (we sliced up some fresh stuff b/c it was cheaper)
1/2 cup crumbled Gorgonzola
1 cup arugula (we used spinach b/c we couldn’t find arugula)
Squeeze of lemon juice

Preheat the oven to 375 degrees F.

Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes.

Keep the temperature on the oven at 375 degrees F. Roll out the pizza dough on a flour dusted piece of parchment paper to a 13-inch diameter. Place the pizza and the parchment paper on a baking sheet. Sprinkle the mozzarella cheese and the Gorgonzola on the pizza dough. Bake in the oven until golden and cooked through, about 25 to 30 minutes.

Peel the skins off the squash. Top the cooked pizza with the cooked squash. Toss with arugula with the squeeze of lemon juice and the remaining 1/4 teaspoon salt and pepper. Slice and serve.

Original recipe can be found here.

Thursday, March 13, 2008

Roasted Acorn Squash Pizza

Originally uploaded by Becca Elizabeth

I really don't think I'll be able to go back to regular pizza, this was just too good. I got the recipe from Smitten Kitchen (link on the right) and found out just how easy this was to pull together. Minimal ingredient shopping, too! The recipe took longer than it should have, but only because we were busy trying to photograph all the steps. Definitely part of the fun.
Also good - the manchego cheese (oh my) and the vino! Vidal Blanc from Vintage Ridge winery in Virginia (Thanks Mom & Dad!).

I'll be making more Smitten recipes, and soon.


Jack can melt my heart in an instant...