 |
| Recipe inspired by Eat, Live, Run |
Anyway, tonight I put away my date-making texting machine, changed into my not-for-sleeping PJs, and bonded with my mom over bacon and The Big Bang Theory. It. Was. Awesome.
It was basically date night for my mom and me.
So I had her sit in the living room blindly awaiting the food that would match the delightful smells wafting in from the kitchen. Mwahahahaha.
First Course
Couldn't you guess? Sweet Potato Soup.
Second Course
Tomato mushroom "pizza" with cauliflower crust. Oh yes.
Third Course
Strawberry shortcake kebabs!
My mom is the best cook of all time. If I exclude my extreme bias, maybe I could say she's one of the best. But still definitely top 5 of all time. The point is, she's really terrific, and if she tells me something I make is tasty, you better believe it's freaking tasty.
So do yourself a favor and one day, when you find not just enough time but the proper inspiration and your favorite company (maybe even a date!), make this yummy yummy meal.
RECIPE:
TOMATO MUSHROOM "PIZZA"
I put it in quotes because while it looks like a pizza, it has no bread and must be eaten with a knife and fork.
Toppings:
1 Portobello mushroom
1 T butter
1 Large tomato
2 T Olive oil
2 T Balsamic vinegar (PLEASE use nice balsamic. Please.)
2 t kosher salt
2 t ground pepper
4 T Basil pesto
3-5 T Goat cheese (it all depends on how much you like goat cheese. Personally, I'm obsessed.)
Crust:
This recipe is taken directly from the blog "Eat. Drink. Smile." which I came across on Pinterest. I'll make a separate post for her exact directions.
Regular crust is obviously a way easier option, but by way easier, I mean way less delicious.
In my experience, packaged crumbled goat cheese is either impossible to find or ridiculously expensive, but the ultimate goal here is to have crumbled goat cheese. So I buy the regular kind. Open your package of goat cheese and basically de-densify the cheese with a fork. Store the opened cheese in the fridge until the crust is ready. The fridge and "de-densification" will help to dry out the cheese so that it can be more easily crumbled when it's time to add the toppings to the pizza.
Cut your tomato into thin slices and marinate in a mixture of your olive oil, balsamic, salt, and pepper. Let the slices sit in the marinade for a couple minutes. Just while you're chopping up your bacon for the soup or something. Place the tomatoes in a pile of sorts onto a large sheet of foil. Pour the marinade over the tomatoes and fold the foil into a not obsessively-tight pouch like you would see on a Reynold's wrap commercial. I used a confection oven at 400ยบ. My tomatoes were roasting away for the entire time I was making my 1st and 2nd course, so you really can't overcook them. Think of it this way: sizzling is good; popping, smoke, or fire is bad. Remove them when the crusts are ready...
Cut your mushroom into slices about 1/4" thick and simmer in a medium nonstick pan in butter at medium heat. Keep them in motion, either by shaking the pan or stirring the mushrooms periodically. Cook them for around 10 minutes or until the white of the mushrooms turns to a pale brown, whichever comes first.
After the cauliflower crusts have baked for 15 minutes as "Eat. Drink. Smile." instructs, remove them from the oven and spread the pesto evenly across the tops as you would tomato sauce on a regular pizza.
Place your tomato slices on the pizza. If they are not super delicate and a total pain to pick up, you haven't cooked them long enough. Add the mushrooms, then sprinkle your professionally crumbled goat cheese on top.
Put the pizza back in the oven on the lowest setting while you eat your 1st course.
By the time you're ready for pizza, the pizza will be ready for you! I plated mine by drizzling a reduced balsamic glaze over my plate and then layering two halves of the pizza.
STRAWBERRY SHORTCAKE KEBAB
[Inspired by an image from Pinterest.]
This recipe uses strawberries, whipped cream, and mini pancakes. I switched things up and used homemade cream cheese icing and greek yogurt pancakes.
So. You'll need:
Strawberries. Duh.
Icing:
Cream cheese.
Powdered Sugar.
Vanilla.
Pancakes:
6 T Greek yogurt
1/2 beaten egg (I know this is weird. Get over it.)
4 T flour
a pinch of baking soda
[Pancake recipe inspired by everyday belle.]
I fail to give measurements for the icing because I believe there is never anything wrong with leftover homemade cream cheese icing. Bad day? Screw the pint of Ben & Jerry's and save yourself the Reddi Whip-induced neck ache. Grab a rubber spatula and dive in to some creamy dreamy icing.
Anyway. You know what icing looks like. Start with cream cheese, add vanilla but not enough to drastically change the color, also a ton of vanilla tastes really gross, and then add enough powdered sugar to correct the liquidy consistency. Voila. Icing.
Mix all of your pancake stuff together. It should be a pudding-like texture. If it is too wet, add flour. If it is too dry, feel free to add some milk. Milk substitutes like soy milk or almond milk are fine to use. Use a spoon to drop gum ball-sized amounts onto a hot nonstick pan. Flip until both sides of your mini pancakes are golden brown.
I chilled all of my ingredients in the fridge while I was eating because I didn't want the pancakes to melt the icing. Also warm strawberries are icky.
Slide pancake-icing-strawberry layers onto a skewer like you see in the picture.
Devour.
Date night for me ended with my mom and me playing with our very unplayful dog, Belle. Our other dog was outside the whole time. We feel really bad.
This is sweet Belle:
And now, as I sit on my laptop acting like the blogger I hoped to never become, I bid you goodnight, as date night in this household apparently ends at eleven. I don't mind. I'm stupid tired.
Until your time again finds mine,
Julia
No comments:
Post a Comment