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Entries in Colavita Olive Oil (13)

Friday
Sep192014

Gone Biking...

...and pizza hunting!

Recently I was presented with the opportunity to go on a cycling trip to Sicily with a bunch of people I don't know. 

Could I leave in a week and a half?

Could I condense all my work, borrow cameras from everyone I know, work up an appropriate appetite...and just generally figure it out?

Yes. Yes, yes, and helllllllllllllls yes. 

And so I go. To Sicily. Biking. Now, readers of this blog are aware that I have had some issues "remaining in the upright" (as Marmo says) on my bicycle. 

But, I'm not going as me.

Nope.

Elana may fall off her bike, but Zaza does not. Zaza will be climbing the hills of Italy in search of pizza. And if that's not motivation to stay in the upright, I don't know what is.

It would tickle me if you'd check out Zaza's blog here. When I/she returns from her adventure, she's going to have a lot to say about Sicilian pizza. Or she hopes to, anyway. 

It's a quest. A pizza quest. Sometimes we don't find the object of our quest, but we keep a-going...always on its trail.

In the meantime, you might want to make these tasty breakfast pizzas. Here's how to do it:

Ingredients:

1 whole wheat pizza dough (I used store-bought from Fairway this time)

Eggs - 1 per mini pizza

Parsley Pesto (recipe here)

Oven-roasted tomatoes (recipe follows)

salt and pepper

Colavita (shameless promotion!) Olive Oil

Process:

Heat your oven to 500°F. Break the pizza dough into 6 smaller, equal parts and form into rounds about 4" in diameter.

Place on a cookie sheet lightly oiled with Colavita EVOO.

Drizzle some Colavita onto the mini doughs. Top with pesto and oven-roasted tomatoes. Crack and egg on top (the whites may roll off the sides -- that's ok!)

Place them in the oven and cook for about 6-8 minutes (until the egg is set).

Remove, garnish with a salt and pepper sprinkle, and serve with more pesto on the side!

To roast the tomatoes: I used Komato Tomatoes, but you can use any kind. Line a cookie sheet with parchment paper and heat your oven to 350°F.

Slice the tomatoes length wise and put the resulting discs on the parchment. Place them in the oven and roast for about 20 minutes. They will wilt and sizzle. Remove from the oven and allow to cool.

Wednesday
Sep102014

How Do You Take Your Morning Garlic?

With cream and sugar? One lump or two? Or maybe just straight up...with the shavings on the side?

Yesterday was a day of "supposed-to's".

I was supposed to work on just one project all day...

I was supposed to not get harassed by a million little things...

I was supposed to not drink too many Gin and Tonics the night before...

Huh.

But when I woke up at 6:30am (I actually woke up at 5:30, thought better of the enterprise and went back to sleep) after an assorted arrangement of nightmares and fitful sleeping that was supposed to not happen, the light was just so nice in my little apartment. North light. Perfect light. It looked like this:

And I've been meaning to take breakfast photos in this light. Or at least photos of my morning coffee. This was SUPPOSED TO be a photo of my morning coffee. But I hadn't made it yet. And I didn't feel like making it yet. So, I grabbed the next handiest thing — a head of garlic — slapped it onto the radiator by the window and took a few shots.

Caravaggio-esque, don't you think? I mean...for a garlic.

Anyway, remember what I said about using what you have? And not baking a layer cake when a head of garlic or some Fruit Loops and plastic dinos will do just fine?

If you DO happen to have a head of garlic, I have some suggestions for what to do with it over at Colavita. I made a whole book about it. Check it out, and forget about the layer cake.

Friday
Sep052014

Something Simple – Candy Cane Beets

This is a photo I really like. I never meant to take it. It wasn't on the "agenda" for the day's photos. It wasn't even a real recipe I had in the hopper. 

It was just a result of some very pretty candy cane beets, a cracked silver plate and a rich slate counter top. That's really all. I threw some Gorgonzola cheese, fennel tops, salt and olive oil on there for "effect." Whatever that means.

I shaved the beets with a potato peeler (that happened to be polka-dotted).

A while ago, I wrote a post about cooking with what you have instead of always running to the store in a frenzy to pick up more ingredients. You can read about the resulting "Kitchen Sink Granola" here. But I feel like this is a valuable point in cooking and in life.

Often, with this blog, I am thinking of new exciting projects to post. "I KNOW!," I'll shout (to myself), "I'll make a layer cake and label each layer as something different and use some kind of wack-a-doodle metaphor about the frosting!!!"

Wouldn't that be GREAT?

Sure it would. And it would also take me about 47 hours of work. And maybe, just maybe, I already have some pretty cool stuff already in the "pantry."

So these days, when I'm thinking about cooking or doing or even getting something new, I pause to think about what I already have. Because what I already have is a lot.

A lot of cool photos.

A lot of spices.

A lot of pasta and olive oil (thanks, Colavita!).

And a lot of resources (people, family, friends, weird personal habits all included, bikes) that are useful in the present circumstances.

The pantry is well-stocked.

Because of this, I'm going to make an effort to show you things that I already have. They could be old. They could be silly. They could be completely non-edible. And I promise not to run out to the store for just one more ingredient for them.

Happy Friday!

Tuesday
Nov192013

Fry, Bake, Sautée, Dress, Marinate, Grill and Roast a Pumpkin

Just in time for your Thanksgiving preparations, we bring to you our ULTIMATE PUMPKIN GUIDE (did you hear an echo?)! 

I produced this for Colavita as an Olive Oil Guide. The Olive Oil Guide is a seasonal quarterly that offers healthy recipes (well, we do stick a fry recipe in there...) based around one seasonal ingredient. This season's special ingredient is.... PUMPKIN.

Within the pages of this magazine, you will find recipes that instruct you on grilling, frying, roasting, sautéeing, baking, dressing, and marinating with pumpkin and pumpkin parts.

They are all delicious (I should know, I personally tested them). One of my favorites is the glamorous cover recipe for Pumpkin Pancakes:

You can also watch a short instructional video here:

Other highlights include Pumpkin Marinated Chicken:

And a very handy-dandy chart on how to replace butter with heart-healthy olive oil in your recipes:

Colavita is also running a contest in conjunction with this pumpkin recipe book. You can learn all about it on Facebook, but you can win a trip to Italy...so that's pretty cool.

Download the full recipe book here, and HAPPY THANKSGIVING!!

 

Monday
Jul292013

Birthday Pizza on the Grill for The Box

I make people pizza. It's what I do. If you have an oven, or better yet a grill, and some people, I'll come over and make pizza for you. Really. Sometimes my family even gets lucky, and I'll come over and make pizza for them.

Two weekends ago it was The Box's birthday. So I hurried home like a dutiful daughter for the celebrations (which also occurred in tandem with Aunt Emily's 99th birthday. Yes, 99.)

A party just isn't a party unless it's a pizza party. Therefore, I set to work over a hot grill making fresh pies for The Box, Marmo, John and even Toby.

This isn't going to be your usual exhaustive instructional on how to make pizza. This will be a handy list and basic how to on how to GRILL pizza. In order to successfully grill pizza, you need a few things:

1. A reckless disregard for eyebrow singe.

2. Quick hands.

3. An assistant (one who will preferably keep pouring you good wine).

4. Pizza dough. You can use our basic recipe here, or our whole wheat recipe here.

5. Mise en place. This is a French term meaning everything should be in its place. This means your toppings. Slice the cheese, put seasonings in bowls, have that olive oil bottle handy, along with a brush to apply it. Get the cutting board ready for the finished pie, etc. That grill gets HOT and you don't have much time to get everything in its place ON the pie, so everything should be in its place BEFOREHAND. This minimizes disaster.

6. Oven mitt and tongs are useful in hot situations (not always grill related).

7. Oil your dough beforehand (use aforementioned pastry brush). 

8. Stretch the dough out.

9. Place it on the grill. Close the lid. Bake for 2 minutes.

10. Flip the dough.

11. Put the toppings on. Close the lid. Bake for 2 minutes.

12. Remove the pizza. Eat.

13. Repeat.

14. Where is that assistant with the wine???

For The Box, I made two pizzas: Cherry Tomato, Salami, Goat Cheese and Arugula Pizza and Apple, Smoked Gouda, Onion Jam and Arugula Pizza. You can see how it all played out here:

Here are the finished results:

and

Sometimes, the grill gets a little crazy and the flipping and placing of the dough gets a little wonky:

Pizzas are not always round. And the irregular shapes are good for grabbing. This was not the result of too much wine. 

You may be wondering how to make onion jam. Check out Martha Stewart's super easy recipe. Mess around with it and see how it turns out for you. 

Everyone was very pleased with the results.

Except for John who looks moderately skeptical.

And just downright angry. It could've been the golf. Or the hair. Or perhaps he didn't like the wine. But you can't blame the pizza. Not if I'm making it, anyway.

Even Toby got some.

And see how happy he was?