Monthly Archives: March 2010

Pesto Artichoke Chicken Pizza

March 29, 2010



I made this pizza last year, but I never posted a picture until now. It was tragic, really, that I waited so long. Because I know that recipes require a photo to catch my eye, and you’re probably the same way. If you’re like me, you quickly lose attention flipping through a cookbook that doesn’t have pictures and won’t even consider a blogger recipe that isn’t documented in pixels. So I finally got around to posting the proof that this recipe looks (and incidentally tastes) delicious! This time around I went with a purchased bottle of pesto. But if you’ve never made your own you should give it a try. The homemade pesto on top of this pizza is outstanding!

6/25/09: I’m so frustrated! The few shots I did remember to take of this pizza turned out disastrous. I’m no pro photographer but I know when a photo is unappealing. What’s tragic is that this pizza is very appealing. Chunks of juicy rotisserie chicken and plump pieces of artichoke layered between melted Fontina and mozzarella, all on the most amazing half whole wheat crust ever created. It’s a shame that I can’t show you.

While I love having dinner guests (us “chefs” thrive off of feeding our friends and family), it is a blogging distraction. I’m so focused on getting dinner on the table in a timely fashion, that taking pictures is the last thing on my mind. So if you are ever invited to dine in my kitchen, I ask that you remind me to pull out my camera before we dive in. A recipe without a photo is just no fun.

This was my first homemade pesto. It’s so easy! But it takes a lot of ingredients that you might no always have on hand. So if that’s the case, it’s probably easier (and cheaper) to buy it pre-made. But this was the best pesto I’ve ever had.

Pesto Artichoke Chicken Pizza

INGREDIENTS

Pizza:
1 recipe Pizza Dough
about 1/3 cup basil pesto (recipe below)
about 1 1/2 cups Fontina cheese
about 1 1/2 cups mozzarella cheese
1 can artichoke hearts, roughly chopped
1 boneless skinless chicken breast half, cooked and chopped (or shredded rotisserie chicken)

Basil Pesto (makes enough for two pizzas):
1 cup packed fresh basil leaves
1/3 cup pine nuts
1 clove garlic
1/4 cup freshly grated Parmesan
1/4 cup extra virgin olive oil
salt and pepper, to taste
DIRECTIONS:

1. Prepare the pizza dough according to directions.

2. While the dough is rising, prepare the pesto. It can be kept in the refrigerator until ready to use.

3. Preheat oven and pizza stone to 450 F.

4. Once the dough is ready, top with a thin layer of pesto, half of the Fontina and mozzarella, chicken (I toss the chicken in enough pesto to coat to ensure it stays moist while the pizza is baking), artichokes, and the remaining Fontina and mozzarella.

5. Bake in preheated oven for 10-12 minutes until the crust is golden brown and the cheese is bubbling. Remove from the oven and let cool several minutes before slicing.

For the pesto:
1. Put the basil, pine nuts, garlic, and Parmesan in a food processor and pulse until a chunky paste forms. With the motor running, add the olive oil in a steady stream and process until smooth. Season to taste with salt and pepper.

Makes 1 large pizza.

(Pesto recipe from A Good Appetite)

Coconut Cream Cake

March 16, 2010

This year I baked my own birthday cake. I have to admit, I didn’t mind one bit! I knew exactly what I wanted. I’d been dreaming about this cake that I’d spotted on Pioneer Woman some time ago, but never justified making, because it contained coconut. Lots and lots of it- in the batter, in the frosting, and even more on top! And Dustin despises coconut. And usually, I try to please him. But this was my birthday. The one day a year I could make whatever dessert I wanted and not feel guilty for not thinking of him. So I made this beautiful coconuty cake for my family who was coming to celebrate, and mostly for me!

I give him credit, because even when he claims to dislike an ingredient, Dustin is usually willing to try at least one bite of anything. Well the silly thing is, Dustin turns out to not only like this cake, but to absolutely love it! As do the rest of us, but that was more expected. He even said it was one of the best cakes I’d ever made! That from a coconut hater.

We all agreed that this cake is incredible. Soft and moist in the middle, with three layers separated by coconut and pecan studded cream cheese frosting (that is sweetened with a generous portion of powdered sugar), and topped with golden toasted coconut. It was one of my best birthday cakes ever. (A close competitor with last year’s German Chocolate Cake– another one of my favorites!)

Coconut Cream Cake

INGREDIENTS

For the Cake:
1 stick salted butter, room temperature (I used unsalted and added 1/2 tsp. salt)
1 cup canola oil
1 cup sugar
5 whole egg, separated
1 Tbsp. pure vanilla extract
1 cup sweetened flaked coconut
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 cup buttermilk

For the Frosting:
2 packages (8 oz.) cream cheese, room temperature
1 stick salted butter, at room temperature (you can add a pinch of salt if you use unsalted butter)
2 tsp. pure vanilla extract
6 cups powdered sugar
1 cup chopped pecans (could be toasted for extra flavor)
1 cup sweetened flaked coconut
several squeezes fresh lemon juice (about half a lemon, optional but highly recommended)

1/2 cup sweetened flaked coconut, toasted (for topping the cake, optional)

DIRECTIONS

1. Preheat oven to 350 F. Butter and flour 3, 9-in. round cake pans.

2. In a medium bowl, beat egg whites until stiff and set aside.

3. In a large bowl, cream butter, oil, and sugar until light and fluffy. Mix in egg yolks, vanilla, and coconut.

4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt (if using).

5. Alternate adding the buttermilk and dry ingredients to the wet ingredients. Mix until just combined. Fold in the egg whites.

6. Pour evenly into the three prepared pans. Sprinkle the top of each with 1 Tbsp. sugar.

7. Bake in preheated oven for 16-22 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack for 15 minutes before removing from the pan to cool completely.

8. To make the frosting, in a large bowl cream butter and cream cheese until light and fluffy. Add the vanilla and lemon juice. Add the powdered sugar slowly, beating until smooth and creamy. Stir in the pecans and coconut. Store in the refrigerator until the cake has cooled completely and is ready to frost. Sprinkle the top of the frosted cake with toasted coconut (optional) and serve.

Makes 1 9-in. round, 3-layer cake.

(Adapted from Pioneer Woman)

Roasted Carrots

March 14, 2010

The first time I had a roasted carrot was last month when I made Classic Roast Chicken with Vegetables. Those were the best carrots I’ve ever eaten. And I like carrots. I eat them by the bagfuls raw. Or shredded on salads or steamed soft. But coated in fruity olive oil and lightly seasoned with salt and pepper, they are sensational! This time I cooked them alone on a sheet pan and the result was similar. Exposed to the high heat of the oven they develop a crisp caramel crust, while the inside turns soft and delectable. And they develop such a rich flavor. Roasted is by far the best way to eat a carrot!

Roasted Carrots

INGREDIENTS

12 large carrots, chopped into 1-inch pieces on the diagonal
1-2 Tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. fresh parsley (or dill), chopped

DIRECTIONS

1. Preheat oven to 400 F.

2. In a large bowl, toss carrots with olive oil, salt, and pepper. Spread in a single layer on a lightly greased foil-lined baking sheet.

3. Roast in preheated oven for 25-35 minutes, until golden and caramelized on the outside and soft on the inside. Toss with parsley (or dill) before serving.

Serves 4-6.

(Adapted from Food Network)