Search
This is Us!

We are here to bring you our life through food. Especially Italian food. You can learn more about us here.

Navigation

Entries in Colavita (13)

Wednesday
Feb062013

February Slice of The Month

We are in the second month of featuring seasonal pizza recipes. If you were paying attention last month, (you WERE paying attention, weren't you???) we featured a Kale, Roasted Carrot and Ricotta Pizza.

As it's still winter (egads), we are continuing to feature root veggies: beets. Let me tell you something, people, beets are cool. Beets are a super food. They're a known immunity booster, and according to some medical tests even guard against cancer. They're packed with iron, sodium, magnesium and folic acid - all things your body needs.

I took this beet recipe one step further and instead of roasting them so they are nice and soft (recipe provided for that too, don't worry), I turned them into BEET CHIPS. So you can crunch your pizza. I like a crunchy pizza.

Colavita has been nice enough to sponsor this Slice of the Month project. They feature it on their Facebook page every month. You should be nice and pop on over there and like them. Then we can keep bringing you slices of the month and everyone is happy. Especially you.

Let's begin with Beet Chip, Spinach and Gorgonzola Cheese Pizza.

What You Need:

You will also need 1 recipe whole wheat pizza dough, which you can find here.

What To Do:

Roast the beets: Heat the oven to 350 degrees. Slice the beets in half and loosely wrap them in tin foil. Place the wrapped beets on a baking sheet and roast for 30-40 minutes (depending on the size of your beets - larger ones will take longer), or until tender when pierced with a knife.


Remove from the oven and allow to cool. Once the beets have cooled, peel off their skins. Slice them into ⅛” rounds and set aside.

Increase the heat of the oven to 500 degrees. If using a pizza stone, allow the stone to heat up along with the oven for a half hour before baking on it.

Stretch out your dough on a cornmeal-dusted peel to about 10-12” in diameter. Place a layer of the spinach on top of the dough. Place the slices of roasted beets on top of the spinach along with the Al Fresco Sun Dried Tomato Sausage and sprinkle some gorgonzola cheese over the vegetables and meat.

Drizzle with a little more Colavita Extra Virgin olive oil and sprinkle with salt and pepper and herbs (if using).

Slide your pizza onto the stone in the oven and bake for 8-10 minutes.


Alternate BEET CHIPS:
Heat the oven to 350 degrees, and line a baking sheet with parchment paper.

Using a mandolin slicer or a VERY steady hand  and a chef’s knife, slice the beets 1/16” thick - or as thinly as you can manage.

Place the sliced beets onto the prepared baking sheet and brush with Colavita Extra Virgin olive oil. Sprinkle them with a little salt and freshly ground pepper.

Bake in the oven for about 40-50 minutes. The edges will start to curl and the beets will begin to dry out. Remove from the oven and allow to cool on a rack. They will crisp a bit more as they cool. Set aside.

If you are using the beet chips, this is the time to add them. Garnish away!

 

 

Monday
Feb042013

January – A Month in Review

It's been a fast and furious month, packed with all kinds of tasty treats. As we roll into February, we'd like to recap the most important John and Elana blog happenings.

First, we featured a seasonal pizza, that's perfect for warming up your winter kitchen: Kale and Roasted Carrot.

I (Elana) started organized triathlon practice once again and consequently became very hungry. So I made mini donuts...

...drank my breakfast in the shower...

...and even contributed a biscotti and rice ball recipe to Triathlete Magazine!

And then I had a nap.

When I woke up, John insisted we create a video prounciation guide for Italian food. We did this (view video here), and then promptly threw back some vino while watching LOST re-runs. I then snapped this photo of John's sociopathic freezer and forced him to drive me from Hoboken to the Upper West Side. This is why he is a good brother.

To balance things out, we began a new column, Farmer Fridays, written by my friend Meg. She runs a fantastic farm in New Jersey, Fresh and Fancy Farms. You should go. But if you can't, check out these two posts about roasted winter vegetables...

and fresh herb tea...

Finally, John and I came full circle and ended with...pizza. Some coal-fired pizza from Arturo's in the West Village, that is. While we made questionable use of the table's garlic powder, we gave Arturo's a Top Gun ranking in our overall system.

Extra points for the bathtub.

Onto February! And remember:

Tuesday
Dec042012

The Holiday Foodie Gift Guide Continues - Part 2!

Welcome back to John and Elana's Foodie Gift Guide! We are working hard to bring you fun, functional and fantastic foodie gifts for the holiday season. Well, I am anyway. I asked John for suggestions...twice. Radio silence, people! Can I get some good help?

Speaking of good help, the lovely people of Colavita are here for just that purpose. They are offering our readers a DISCOUNT CODE for 25% off purchases on their online store. 25% - that is pretty substantial. It's valid through 1/31/2013, too. 

Here is the code: JAE25

But what to buy? There are a lot of great products on their site, and I personally do use Colavita olive oils in my cooking. I recently tried out the garlic infused variety for a little fun, and was pleased with the mild garlic flavor. I made some marinated olives with it.

Why would you want to marinate an olive? For FLAVA! MAD flava. Oh yes, it's true. Mad flava for your holiday appetizers and cheese boards. Look how nice:

I first posted about this recipe here. You would just substitute the regular olive oil for Colavita's Roasted Garlic Extra Virgin Olive Oil variety. 

Now, let's get back to the guide above. I update this guide on Pinterest all the time, and you can check that out here.

1. The Colavita Roasted Garlie Olive Oils! These guys will step up your game.

2. California Olive Oil Roasted Almonds from Gilt Taste. I'm slightly obsessed with Gilt Taste. These little gems will be a nice complement to the marinated olives listed above. Or gift them up and deliver them to the hostess of your next holiday party. You'd be nuts not to...

3. Colavita Extra Virgin Olive oil in nifty packaging! Decorative vessels help, I don't care what you say. 

4. Kiss My Face Olive Oil Soap. You eat it, dip your bread in it, now wash yourself with it. This soap is all natural, very mild and ultra moisturizing. Don't be surprised if people start dipping their bread into you...

5. Olive Wood Cutting Board from West Elm. These things are so pretty. The variations in the wood tone really warm up a table if you're using it for display, but the wood is very hardy so they're also practically indestructible. Great for cooks like me who "accidentally" like to throw things around the kitchen...

Finally, don't forget about our discount code for Brooklyn Slate, listed here.

Now get gifting!

Page 1 2 3