Hummus Pizza with Kalamata, Feta and Basil

I made this a few weeks ago when Kris was out of town. That's about the only time I can get away with making a pizza covered in hummus. But that doesn't stop me from fantasizing about it. Night after night.

After night.

Hummus Pizza with Kalamata, Feta and Basil

Ingredients:
1 fresh pizza dough crust, rolled thin to about a 12x14 inch diameter
Small handful cornmeal or grits, optional
10 oz store bought hummus (I prefer Sonny & Joe's, found at Whole Foods) mixed with zest of 1 lemon
3 zuchinni cut into 1/4 inch dice (don't leave this out! The sweetness against the salty feta and kalamata MAKES it!)
1/2 teaspoon dried oregano
1/4 cup feta cheese
3 tablespoons roughly chopped kalamata olives (seeds removed)
Couple handfuls fresh basil

Directions:
Heat the oven to 350 then grease a large rimmed cookie sheet with nonstick spray. Add the diced zuchinni, drizzle with just enough oil to coat, season with salt and pepper and and roast at 375 for 35 min. Set aside while you prepare the rest.

Kick up the heat to 450 or 500, depending on what your instructions are for your particular pizza dough. Transfer the dough to a greased cookie sheet (I like to sprinkle some grits or cornmeal on the sheet before adding the dough onto it for texture and easier removal) and bake until the crust is just golden and beginning to brown at the edges. Remove from the oven and spread with the hummus/lemon zest mixture. Sprinkle the roasted zuchinni evenly over the top, then the oregano, feta and kalamata. Finish with fresh basil, cut and serve (add salt/pepper if desired.) Slice and serve.

Cheeseburger Pie and Going Back to your Roots.

Like that classy paper plate, huh? i thought so. Well I don't have a lot of time lately between work and my new (old) hobby horseback riding. I grew up riding horses. It was the reason I got up in the morning until I discovered boys... and fashion. Long story short, I got a horse in college from country star Clay Walker. It's not as fancy as it sounds. She wasn't pricey and was what they call a 'short sale' because Clay's (ex) wife despised the woman she bought her from and wanted to get rid of her quickly out of spite. Anyhow the horse - Barbie - had to stay behind in TX when I got my first advertising job in San Francisco.

We wouldn't reunite for almost 4 years when Kris and I moved to Minnesota for another advertising job where I could finally afford to board her. There was only one problem. In those 4 years Barbie had gone completely lame (if your daughter or son ever wants a horse - God help you.) I tried corrective shoes, chiropractics, what have you which got us by for a year or so before it was clear she would never really be ridable again. So finally I did what any self respecting animal lover would do and shot her.

Just kidding. I bred her so she could at least do something she'd always wanted to do (seriously - she's the only mare I've ever known to actually cry every time she sees a colt.) So Barbie had a little girl - Dolly (named after Dolly Parton as she too is a palomino. All my creativity goes out the window when it comes to naming horses.)

So no sooner is Dolly born than we get another job in NYC. Us ad folk aren't known for our loyalty... Anyhow the girls had to stay behind until I could ferret out an affordable place to board them in New Jersey. Dolly grew up there, finally started training, and then Kris and I decided to risk our entire future and move back home to Texas.

Once again the girls went for a long car ride. So now that we were back where we started I had a lame mama horse (pasture ornament) and her half broke yet well travelled daughter. It took another year - just this past vacation break - for me to have the time to really work with my wonderful trainer and Dolly to figure out what the hell I was doing (still working on it, with the black and blue thighs to prove it.)

And it sounds so completely stupid, but now that I'm back in the saddle again - finally - I've never been happier. If you're not doing what you loved doing when you were 8 years old then you should stop reading right this second and go take it up again. And (clunky segue) here - the same logic applies when it comes to recipes. As fancy or exotic as my tastes may get in my old age, it's always the old school, basic recipes that really curl my toes.

Take Cheeseburger Pie which is just as it sounds. A layer of ground beef topped with tomatoes topped with a cheddar and bisquick mixture that some how forms a crust that brings it all together. The shallots, green onions, and spices are all optional. Just don't forget the salt and pepper or it'll be the great disappointment pie.

Cheeseburger Pie
Feeds 6-8, depending on side dishes.

Ingredients:
teaspoon oil
½ cup chopped shallots
1 garlic clove, minced
pinch kosher salt
1 pound ground beef
freshly ground black pepper
1/4 cup chopped green onion
1 teaspoon dried mustard powder
1/4 teaspoon salt
pinch red pepper flakes
¼ teaspoon chili powder
pinch freshly ground black pepper
1 can diced tomatoes, drained
½ teaspoon worchestershire sauce
2 tablespoons ketchup
1/4 teaspoon kosher salt
1 1/2 cups shredded sharp Cheddar cheese, or as much as you like
2 eggs, beaten
1 cup milk (low fat is fine just don't use skim)
3/4 cup biscuit baking mix (Bisquick, y'all)

Directions:
Preheat oven to 400. Spray a large deep dish pie plate with nonstick spray and set aside.

Add the oil to a nonstick skillet and put over medium heat. Let heat through for 1 minute then add the shallots and garlic, seasoning with a pinch of salt and some fresh cracked pepper. Cook over medium heat for 3-4 minutes until beginning to turn translucent then add the beef, breaking up with your wooden spoon. Continue cooking until the meat has browned. Drain the beef mixture in a colander, return the beef/shallot/garlic mixture to the pan and stir in the green onions, dried mustard, 1/4 teaspoon kosher salt, red pepper flakes, and chili powder (and more pepper if desired.)

Once combined, transfer the beef mixture to the sprayed pie plate, pressing down to spread evenly. Press into an ungreased 9-in. pie plate. Meanwhile combine the drained tomatoes with the worchestershire, ketcup and salt (I do it right in the tomato can.) Pour the mixture over the beef, distributing evenly.

Spread the shredded cheese evenly over the tomatoes. Then in a bowl, combine the eggs, milk, biscuit mix and a pinch of salt just until combined. Pour over cheese. Bake at 400 degrees F in the center of the oven for 35 minutes or until the top is golden brown a toothpick inserted near the center comes out clean.

Let rest/set up for 10 minutes, uncovered, before serving. Serve with a salad for a whole meal.

Happy Halloween!

Hope y'all stay and warm tonight and that no vampires get ya. Here's a commercial we worked on over the summer for Jameson that I think is fitting for today. If you watch American Horror Story on FX you might have already seen it.

Anyway, Happy Halloween! And Boo!

The Legend of the Hawk of Achill

Witches' Puss (Pea, Kale, and Mozzarella Soup)

Finally a little fall in Texas! Just in time to make it really feel like Halloween weather.

This is just my favorite pea soup recipe with a bit of thawed frozen kale added in. It's the only way I can sneak kale into my husband so I'm betting it would work on kids too. If you have any youngin's going trick or treating on Monday, this would be a great way to get some food into them before the sugar orgy.

Pea Soup with Fresh Mozzarella and Kale
*You can adjust the thickness of the soup by leaving some of the stock out of the blender (use a strainer or spider to pull out all the veg), blending all the veg and cheese together first before adding all the rest of the stock to suit your preferences.

Ingredients:
2 tablespoons olive oil
4 shallots, thinly sliced
2 green onions (can sub fresh basil, parsley, mint or whatever herb you have on hand)
4 cups low sodium chicken stock
2 (10 oz) packages frozen peas
1/2 cup chopped frozen kale, thawed, optional
1 large ball fresh mozzarella, broken into small pieces

Instructions:
Heat a large pot over medium heat. Add olive oil, allowing to warm though, then the shallots. Season with salt and pepper and saute for 5-6 minutes until softened. Add green onions and chicken stock, cover and bring to boil. When boiling, add the peas and kale and lower the heat, allowing to cook just until the peas achieve that bright green color - about 3 minutes. Remove from heat, and allow to cool for twenty minutes before blending. Discard the green onions and transfer the peas, shallots and kale using a slotted spoon to a blender. Add half of the chicken stock, and carefully blend (CAREFUL WHEN BLENDING HOT LIQUID - PULL OUT THE PLASTIC CENTER FROM THE TOP TO ALLOW STEAM TO ESCAPE AND COVER LOOSELY WITH A KITCHEN TOWEL OR ELSE YOU'LL WIND UP WITH PEAS SOUP ON YOUR CEILING. TRUST ME - I'VE DONE IT.) Add as much of the leftover stock as you'd like to reach the constistancy you're happy with, then add in half of the mozzarella pieces blending in to incorporate. When happy, put back in the large pot and cook over low heat, until warmed through. Serve with extra mozzarella pieces sprinkled on top.

Boo! Tres Leches Loco Cake.

I'm back! It's the tale end of my vacay and I took a break from it ALL - even my computer. I rode my horse every day and got outside and ate a lot of good food and road tripped a little. And now it's almost over. Scary, indeed.

Anyhow I have a lot to share with you - including some eleventh hour Halloween recipes. So buckle up and hang on!

First off I bring you Tres Leches Loco Cake. From the beloved Pioneer Woman who does wicked, magical things with a can of condensed milk.

What? This cake is ugly, you say? Well I never claimed to be a professional baker. But hell if I don't enjoy doing it!

Tres Leches Loco Cake

Ingredients:
1 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoon Salt
5 whole Eggs
1 cup Sugar, Divided
1 teaspoon Vanilla
1/3 cup Milk

For pouring over after baking, whisk together the following:
1 can (14 oz) sweetened condensed milk
1 can (5 fluid oz) evaporated milk
1/4 cup Heavy Cream
2 teaspoons rum, or to taste
dash of maple flavoring (maple extract) or vanilla extract

For the Icing:
1 pint Heavy Cream, For Whipping and 3 Tablespoons Sugar OR Cool Whip

INSTRUCTIONS:
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool (I just cooled in the pan and served it from there - up to you.)

Combine condensed milk, evaporated milk, heavy cream, rum and extract in a small/medium bowl. When cake is cool, gently pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. (USE THE LEFTOVER MIXTURE FOR SERVING OVER ICE CREAM - DELICIOUS! WILL KEEP UP TO 4 DAYS COVERED IN FRIDGE.)

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Or use Cool Whip (works better for transporting.)

Decorate, or not.

Ginger Soy Pork Chops A La Crock Pot

Don't let the ugly picture scare you away. This recipe is delish. And if the word crock pot scares you or seems a bit WT for your taste, you must have a lot more free time than I do. Please share your secret to mastering the universe in the comments section below.

Ginger Soy Pork Chops A La Crock Pot
* Serves 2, can double recipe for 4 servings.

Ingredients:
2 thick bone-in pork chops
1/4 cup ketchup
1/4 cup brown sugar
1/2 cup chopped green onions
1/4 cup white wine
1/2 cup soy sauce
4 smashed garlic cloves
1 inch chopped fresh ginger
1/4 teaspoon orange zest, optional
chopped green onions, for garnish

Directions:
First you need to whisk all the soaking ingredients together either in a large bowl or even in a ziploc until all blended together. Gently pour into your crock pot then add the chops turning them over in the liquid to be sure every bit has been blessed. Turn the crock on low heat and cook for 6-7 hours, turning the chops occasionally to be sure every side is getting equal liquid love (I had to stack the chops on top of one another because my pot is from the 70's - you won't have this problem if yours is newer/wider.)

Check for doneness with a knife before serving and DON'T let them cook for too long past this stage or they'll get tough (if mine are cooked I'll turn the pot off for an hour or so if we're not ready to eat then turn it back on 20 minutes before serving so they warm through again.)

Serve over rice with extra juice from the pot and green onions for garnish.

Filet Mignon with Red Wine and Porcini Mushroom Sauce. Hell to the Yeah-Uh.

I am in love with Porcini mushrooms despite the fact they smell like feet when you rehydrate them. Luckily they don't taste like feet. They taste like the most intense, flavorful mushroom you ever had, just without the use of psychotropics. If you don't like mushrooms well, we just don't have much in common, do we? Just kidding. But not really...

Perhaps the real reason I love Porcini mushrooms so much is that they just sit there in my spice drawer month after month waiting to become something tasty. They don't have to be cooked within a few days of buying them like fresh mushrooms do and they add SO much flavor to everything from risotto to side dishes to sauces. Basically they're like a super stealth secret weapon just laying low until called upon to make it rain in the kitchen. Which is just what they did last night.

I now have the answer to what my final meal would be if I ever end up on death row. These steaks, a baked potato, and roasted asparagus.

Filet Mignon with Red Wine and Porcini Mushroom Sauce
Serves 2. Recipe easily doubled.

Ingredients:
2 filet mignon, let sit out of the fridge for 45 min, then liberally seasoned with salt and pepper
Olive oil, enough to just coat bottom of a small/medium rimmed skillet
1/2 cup finely chopped shallots
.75 oz dried Porcini mushrooms, reconstituted in 1 cup hot water for 30 minutes (reserve broth)
3/4 cup red wine
1 teaspoon Worchestershire
scant 1/2 teaspoon chopped fresh rosemary
1/2 tablespoon cornstarch mixed with 1 tablespoon of the porcini broth
1 tablespoon butter

Directions:
Preheat oven to 400.

As stated in ingredient list, reconstitute your dried Porcinis in hot water for half an hour. Onwards and upwards now.

Heat your small/medium skillet over medium high heat. Add just enough olive oil to create a thin layer on the bottom of the pan and let heat through for 1 minute (you want that sear when you add your cow to the pan, sorry Moo Moo.) Add the steaks and let brown on one side - not touching them - for about 3-4 minutes depending on thickness. Use tongs to see if they'll lift easily. If not, let them be another minute before trying again. If so, go ahead and carefully flip to the other side and cook another 3-4 minutes until you have a nice crust. Remove and transfer to a medium baking sheet sprayed with nonstick spray. Place in the oven for 6 minutes for medium rare (about 8 for medium and 4 for bloody.) Remove and tent with foil for 10 minutes before eating - which gives you just enough time to make the sauce!

For the sauce, add the shallots to the residual oil/fat in the skillet from frying the steaks and reduce heat slightly if they sizzle up too quickly/furiously. Season lightly with salt and pepper, then cook stirring often until translucent. About 3-4 minutes. Once translucent, add in the strained Porcinis (reserving broth), red wine, Worchestershire and rosemary. Bring to a boil then scrape up any browned bits from the bottom and stir occasionally, letting the mixture reduce by half - a few minutes or so. Once reduced, and while still boiling, stir in the cornstarch/Porcini broth mixture. It should only take 30 seconds or so at a boil for the mixture to thicken, then kill the heat and stir in the tablespoon butter.

Taste for salt/pepper - if it tastes 'okay' but not 'holy sh*t' then add a good pinch of salt, stir and taste again. A little salt is all that's keeping you from heaven at this point.

Serve the sauce spooned heavily over the rested steaks (again I love these steaks with good ole baked taters and roasted asparagus.)