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Why Did You Eat That: The Trouble with Truffle

By |April 11th, 2011|Recipes, Why Did You Eat That?|
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I’ve mentioned my love of Cecconi’s and their goat cheese & black truffle ‘pregiato’ pizza and sadly, while I’ve moved to suburbia where I don’t have to choose between Five Guys and In N’ Out (we’ve got ’em both), I also don’t have the liberty of strolling into Cecconi’s and ordering up the $48 dollar pizza of my dreams.  Being the resourceful girl that I am, I was able to do some reconnaissance work and find a (more than) suitable fill in.

Clearly, I couldn’t find the exact Cecconi’s recipe.  It’s not really up for sale and even if it were, it’d probably cost me a pretty penny.  I found a really great similar recipe from Guilty Kitchen and I must say, it very well may be the best dang pizza you’ve never made… yet.  It is a bit labor intensive, but it’s worth all the blood, sweat, and tears once you taste this heavenly pie.

The Best Dang Pizza You’ve Never Made… Yet.

For the crust :
(makes one large rectangle crust)

1/4 cup warm water
2 tsp active dry yeast
1 tsp sugar
2/3 cup water,  room temperature
1 Tbsp olive oil
2 cups whole grain whole wheat flour
3/4 tsp salt
1 1/2 Tbsp fresh rosemary, finely chopped
baking spray, butter or other fat (for greasing your bowl)

1. Place 1/2 a cup of water in a small bowl or glass measuring cup. Sprinkle in yeast and add tsp. of sugar, stir and let rest 5-10 minutes.
2. Add room temperature water and olive oil to yeast mixture, stir.
3. Place flour and salt in bowl of electric mixer, fitted with paddle attachment. Mix on low for a few seconds.
4. Slowly pour yeast mixture into flour, mixing on low speed. Mix until dough begind to form and sides of bowl are clean. Rest for 5 minutes.
5. Meanwhile, change out the paddle attachment, for the dough hook. Mix for another 5-10 minutes, or until dough becomes smooth and elastic.
6. Oil a medium sized bowl, plop dough ball in, cover in plastic wrap and let rise for 1 1/2 to 2 hours in a warm place.
7. Punch down, roll out into a rectangle and fold edges in on themselves to make a small crust.

For the toppings:

1 large sweet onion (Vidalia, Walla Walla, etc)
1 tsp olive oil
1 12 oz bottle of amber (or darker) beer (minus three or four swigs for the chef!)
salt & fresh cracked pepper
2 Tbsp brown sugar
2 cups brown mushrooms, sliced
2 cloves garlic
1 tsp olive oil salt and fresh cracked pepper
2 fresh black mission figs, diced
2 oz. fresh goat’s cheese (chèvre)
sprinkling of black or white truffle oil

1. Peel onion, cut in half from top to bottom, slice into thin half moon slices.
2. In large, heavy bottomed saucepan, add oil, onions, s & p and sugar.
3. When onions have begun to soften, begin adding beer about a 1/4 cup at a time. Allow liquid to cook out completely before adding more. Essentially, you are deglazing the pan over and over again.
4. When all the beer is gone and pan has been deglazed a final time, set onions aside.
5. Slice mushrooms and grate, mince or crush up your garlic cloves. I’m not picky…
6. Add mushrooms and garlic, plus 1 tsp olive oil into saucepan (you could use the onion pan if you don’t want to clean more than one, I know that’s what I would do).
7. Sautée until mushrooms are fully cooked, set aside.

Time to get grilling!

1. Heat your grill to almost high. Brush olive oil onto the top of your crust (the side your toppings will eventually rest on). Toss onto oiled grill for 3-5 minutes.
2. Oil the bottom as the crust is grilling. When ready, flip over and grill the other side for another 3-5 minutes. Be gentle when flipping!
3. When done, remove to large baking tray.
4. Take your goat’s cheese and rub it all over the crust, kind of like a sauce. The heat from grilling will melt the cheese a bit and make it easier to spread.
5. Sprinkle on your onions, mushrooms and figs and more goat’s cheese if you want.
6. Here is where you can do two things to finish your pie. 1) Return to grill on medium heat and bake until cheese is melted and crust is golden and crispy OR 2) Set in 450-500°F oven and bake for about 10 minutes. Either way is fine.
7. When your pizza is ready, drizzle truffle oil over (not too much), cut into 8 pieces and serve. Delicious!

You can try it without the figs if you’d like, but I think they add another layer of flavor.  The pizza is fantastic either way.  As usual, you’re welcome.

xx,

WhyDid

Why Did You Eat That: Hunger, Party of One!

By |April 4th, 2011|Recipes, Why Did You Eat That?|
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While I’m hopping on the Caltrain to San Francisco this morning, I am munching on a morning meal and thinking how happy I am my stomach isn’t rumbling.  Without food in my belly, I turn into a raving bitch.  (If ever we meet and I’m a bit irritable, it’s best to slip me a snack).  Most of us have very little time in the morning.  Whether we are commuting to work, heading to class, or off to an importtant appointment it’s crucial to take just a little bit of time to feed our faces (and brains and bodies) before starting our day.

While many people are under the impression that cutting the calories will cut their waistlines, the exact opposite is true.  Skimping on your first meal in the morning sets the tone for the rest of your day.  Your body spends the night slowing down in order to conserve energy.  This is also why you can go for hours without getting hungry.  In the morning you need to “break the fast” by waking up your metabolism.  People who have lost and successfully kept weight off start their days with a healthy breakfast and reports have repeatedly shown this.

Now, I understand that we not only don’t have time to fire up the griddle for pancakes but also can’t exactly travel with flapjacks and syrup in tow.  And I’m also aware how offensive snacking in public can be.  So, finding a happy medium is key.

Here are three “on the go” ways to start your day without ruining your diet or pissing of the passenger next to you:

Strawberry Oatmeal Breakfast Smoothie

Ingredients:

  • 1 cup soy milk
  • 1/2 cup rolled oats
  • 1 banana, broken into chunks
  • 14 frozen strawberries
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons white sugar

Directions:

In a blender, combine soy milk, oats, banana and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into reusable mug and hit the road.

Low Fat Berry Parfait

Ingredients:

  • 2 cups greek yogurt
  • 2 cups your lowfat granola
  • 2 cups fresh berries (raspberries, blueberries, strawberries (sliced)
  • 4 tablespoons honey

Directions:

I take a cue from the deli’s of NY and make my yogurt to go in a plastic cup.  Add a layer of fruit covered by a layer or yogurt then granola and honey and repeat. Plop in a spoon and you’re good to go.

Healthy Harvest Breakfast Muffins

(Obviously, make these the night before and stash some for a snack in your bag).

Ingredients:

  • 1 cup whole wheat flour
  • 1 1/4 cups oatmeal (whole grain)
  • 1/4 cup brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ginger (fresh or powdered)
  • 2 cups bananas, ripe & mashed (about 4 medium)
  • 2/3 cup applesauce
  • 1/3 cup carrot, shredded
  • 1 large egg
  • 2 tablespoons butter (melted)
  • 1/2 cup slivered almond
  • 1/2 cup walnut pieces
  • 2 tablespoons butter (melted)
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup raisins (optional)

Directions:

  1. Preheat oven to 375.
  2. Line muffin pan with cups, if desired.
  3. Squirt each cup with non-stick cooking spray.
  4. Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
  5. In a separate smaller bowl combine next 5 ingredients (bananas – butter), stir until well blended.
  6. In another separate small bowl, combine next 6 ingredients (almonds – nutmeg) for muffin topping.
  7. Add banana mixture to the flour mixture along with the raisins, if you desire.
  8. STIR JUST UNTIL MOISTENED. Do not over stir.
  9. Fill muffin cups 2/3 way full.
  10. Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin.
  11. Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched.
  12. Makes 16 small muffins, or 8 giant-sized muffins.

You can’t rule the world on an empty stomach.

xx,

WhyDid

Photo via Nick Suydam

 

Why Did You Eat That: Follow the Yellow Brick Road

By |March 20th, 2011|Recipes, Why Did You Eat That?|
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This past weekend we met some friends for dinner in Culver City.  We tried a place that none of us had been – to save the embarrassment it will remain nameless.  The company was great.  The food, not so much.

To try and make up for our hellacious dinner, we headed over a few blocks to the Culver Hotel to grab a drink.  I obviously had never heard of the place, but was pleased upon arrival.  It looked like an old building in Tribeca and the room where the hotel bar was located had soaring ceilings and all of the old world charm from when it opened back in 1924.  Not only is the room impressive, so is the history.  With more rumored scandal surrounding it than Lindsay Lohan, just being in the place makes you feel like a part of the legend.  Some of the stories include hidden passageways during prohibition to sneak in women and booze, housing the munchkins from the Wizard of Oz, and late night high stake poker games.  Talk about old Hollywood.

I would definitely try and avoid showing up during the “live entertainment” however.  There was live singing halfway through our visit and not only did it clear the place out, it didn’t suit the vibe of the room or the crowd.  We couldn’t wait to finish our cocktails and hit the yellow brick road.

Can’t make it to the Culver?  Sip on this:

Marilyn Monroe:

  • 1oz apple brandy
  • 4oz champagne or sparkling wine
  • 1 dash grenadine syrup
  • cherry

off to see the Wizard!

xx,

WhyDid

 

Why Did You Eat That: It’s Pie Time You Try This

By |March 14th, 2011|Recipes, Why Did You Eat That?|
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On Saturday night, my dad made us delicious chicken and veggies on the grill.  While that was awfully healthy, I was left craving something sweet for dessert.  We headed to Nob Hill to pick up something and decided on some decadent chocolate pie.  While, the pie certainly satisfied my sweet tooth, it was not nearly as delightful as a pie that my mom used to make.  I immediately picked up the phone and demanded the recipe (okay, I just asked politely).

Ingredients:

  • 1/4 cup of Kahlua (or Godiva liqueur)
  • 1/4 cup of milk
  • 10-15 Chips Ahoy chocolate chip cookies
  • Large container of Cool Whip (you can use Lite – if you must)

Directions:

  1. Place Kahlua and milk in a small bowl (wide enough to put a cookie in).
  2. Dip cookies in the the Kahlua/milk mixture quickly (so as not to get too soggy) and place in the bottom of a pie plate (use five to six cookies going around the outside and one cookie in the center).
  3. After all the cookies are placed inside the pan, use your fingers to crush cookies into a crust.
  4. Use half of the Cool Whip to cover the cookie crust.
  5. Repeat step two adding a second layer of cookies. (DO NOT crush the cookies this time!)
  6. Use the remaining Cool Whip to cover up the cookie layer.
  7. Crumble cookies or shave a chocolate bar on top for a little pizazz.
  8. Cover pie and place in freezer until ready to enjoy.  Let sit about 10-15 minutes before devouring.

It’s easy. It’s delicious.  You’re so, very welcome. You may need to do an extra 20 minutes on the elliptical to make up for it, but this pie is totally worth it.

xx,

WhyDid

Why Did You Eat That: If You Can’t Stand the Heat…

By |March 7th, 2011|Recipes, Why Did You Eat That?|
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For months, my fiance has beeng going on and on and on about the fried chicken from TheKitchen in Silverlake.  So one rainy Friday night a couple of weeks ago, we headed over there so I could experience the joy that is The Kitchen and so he could satiate his fried chicken fiending.  Tucked in on corner in Silverlake, you would almost miss the place if you weren’t looking for the artwork on the building and tables outside.

While the fried chicken is just as delightful as my honey had described, I couldn’t help but think about which area on my body the fat was collecting.  (Bonus: the fried chicken is BONELESS which scores points in my book because I do not like food on the bone – fun fact).  Food that tastes that good can’t possibly be healthy, right? I immediately felt guilty… and the ordered the flourless chocolate cake.

Luckily, as I’ve gotten older, I’ve started watching TV shows that your mom probably watches.  While tuning into one of my new favorites, Dr. Oz, I was ecstatic to see the Deen Brothers discussing how they’d revamped a viewer’s high calorie, high fat, highly delicious fried chicken recipe into a much healthier version.

Below is the Deen Brothers’ recipe for lower fat, just as yummy, fried chicken:

Ingredients:

  • 8 skinless boneless chicken thighs, trimmed of all visible fat (about 1 1/2 lbs)
  • 1/2 tsp Paula Deen’s House Seasoning (1/4 tsp salt, 1/8 tsp ground black pepper, 1/8 tsp garlic powder)
  • 1/4 cup light mayonnaise
  • Zest and juice of 1 lemon
  • 1 egg white
  • 1/2 tsp hot sauce
  • 1 1/4 cups cornflake crumbs

Directions:

Preheat the oven to 375°F. Spray a large shallow baking pan with non-stick spray. Sprinkle the chicken with the house seasoning. In a large bowl, combine the mayonnaise, lemon zest, juice, egg white, and hot sauce. Add the chicken; toss to coat.

Place the cornflake crumbs on a sheet of wax paper. Dip the chicken into the crumbs pressing so the crumbs adhere. Place the chicken in the pan and lightly spray with nonstick spray.

Bake until the chicken is golden brown and cooked through, 40 – 45 minutes. Do not turn.

While, I have yet to cook this up myself, I wanted to share it with you guys and perhaps we can share notes. Um, anyone have a low cal option for delicious chocolate cake?

xx,

WhyDid

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