Tuesday, June 30, 2009
Saturday, June 27, 2009
Thursday, June 25, 2009
Monday, June 22, 2009
Saturday, June 20, 2009
Friday, June 19, 2009
- first time reading baking bites today. they've posted girl-scout cookie recipes. hells yeah. thin mints here i come! ironic name, no?
- i'd forgotten how great the cupcake bakeshop was. and now it's closed. :( for some of the strangest but best flavor combinations in cupcake form, check out chockylit.
- robin sue over at the big red kitchen shares some fantastic recipes. do try her mini ham and chesse rolls. they rock. seriously. i can eat about a million.
- cathy at noble pig is busy moving but she still manages to share beautiful, step-by-step photography with her recipes. rivaled only by ree over at pioneer woman cooks.
Wednesday, June 17, 2009
Bon Appétit | June 2009
by Diane Rossen Worthington
Grilling the pizza dough adds a smoky flavor to the crust.
Yield: Makes 12 appetizer servings
2 tablespoons vegetable oil
2 large red onions (1 1/2 to 1 3/4 pounds), halved, thinly sliced
1/2 cup dry red wine (such as Zinfandel)
2 tablespoons balsamic vinegar
1 teaspoon sugar
3/4 pound sweet Italian sausages (about 4 links), casings removed
Pizza Dough Rounds or 1 pound purchased fresh pizza dough
Nonstick olive oil spray
2 cups (packed) coarsely shredded Manchego cheese,* divided
Heat vegetable oil in heavy large pot over medium-high heat. Add onions and sauté until soft and deep golden brown, stirring often, about 10 minutes. Stir in wine, vinegar, and sugar. Reduce heat to low and simmer until almost all liquid is absorbed, stirring often, 3 to 4 minutes. Season to taste with salt and pepper. Transfer to small bowl. Cool.
Heat medium skillet over medium heat. Add sausage; sauté until cooked through and browned, breaking up with back of fork, 5 to 6 minutes. Transfer to small bowl. Cool. DO AHEAD: Onions and sausage can be made 1 day ahead. Cover separately; chill. Bring to room temperature before using.
Prepare barbecue (medium-high heat). Lightly flour 2 rimless baking sheets. Divide purchased pizza dough in half (if using). Working with 1 dough round or dough half at a time, roll out on lightly floured surface to 12x8-inch oval. Transfer to baking sheets. Spray top of flatbreads with nonstick spray.
Invert flatbreads, sprayed side down, onto grill. Cook until grill marks appear and sides of bread are dry, 3 to 5 minutes. Return to same baking sheets, grilled side down. Spray uncooked side with nonstick spray. Turn flatbreads over on baking sheets, grilled side up. Sprinkle 3/4 cup cheese over each flatbread. Sprinkle onions, then sausage, over flatbreads, dividing equally. Sprinkle remaining 1/2 cup cheese over, dividing equally. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Transfer flatbreads, topping side up, to grill. Cover and cook until crusts are crisp and cheese melts, 3 to 5 minutes. Transfer to work surface. Cut into rectangles and serve.
* A Spanish cheese made from sheep’s milk; sold at some supermarkets and at specialty foods stores.
Monday, June 15, 2009
Sunday, June 14, 2009
Saturday, June 13, 2009
Friday, June 12, 2009
Thursday, June 11, 2009
Wednesday, June 10, 2009
Tuesday, June 9, 2009
Friday, June 5, 2009
not a lot of computer time but i did want to take a minute this morning a say something.
we're having a really great time. every day we're doing something different (though no dancing midgets. cami just wouldn't have it) and each day seems to top the one before.
today we head back into seattle to watch the mariners play. my brother-in-law got us tickets. (thanks tom!) ken says the four of us are his worst freakin' nightmare - four non-fans gabbing their way through a perfectly good baseball game, not to mention the knitting. :)
and tomorrow we go home. i'm ready. this has been some trip.
i promise to write a full update later in the week. forks, la push, pike place market, meeting bloggy friend gaylen, the boat - everything. promise.
taken near la push beach just outside forks, washington.