Pizza Monkey Bread

Eat at Erik's

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I know there’s a bunch of these recipes floating around.  I had some extra dough that didn’t rise quite right, along with some extra pepperoni and mozzarella.  I figured I’d try to use the dough rather than just throw it away.  I use my cast iron skillet for everything and I thought it would work great here too.  It worked great and these were awesome.  I tried making this before and grated the mozzarella.  It was a disaster.  I couldn’t get the little dough balls to close around the cheese and pepperoni and they all opened while baking.  This one came out fine with the cubed mozzarella.  Pretty easy appetizer that tastes amazing.

Ingredients:

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Melt butter, and…

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Benefits of pizza

The Hungry Twins

Given that yesterday was all about yeast, we decided to have homemade pizza for dinner.  We were a bit short on toppings, but leftover sausages from lunch came to the rescue!  An experimental blend of cheeses also proved to be unbeatable.  I’m not sure I’ve seen the Hungry Twins eat so well.

What was even more magical was the fact that the floor count was essentially zero! Well, there was one piece of pizza on the floor at the end of the meal, but only one.  I can’t recall another time when that has happened.  What is a floor count?  Quite simply, it is the number of food items that end up tossed, dropped or accidentally knocked on the floor by the Hungry Twins.  Most meals that are received well result in a floor count of between 10 and 15 (combined effort of the twins).  Thank goodness we have three…

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The Great Italian Carb Marathon

Season and Taste

This past week, I took part in what I have decided to call my Italian carb marathon, so named because I feel like I definitely walked almost 26 miles and ate my way through every carb rich food I can think of. I think if Italy had a better public transportation system I would have gained a ton of weight over the past nine days, but since they don’t I ended up walking nearly everywhere I went!
My quest began in Venice where, unfortunately, I was so hungry I forgot to take pictures of my food until it was all gone! I did end up getting a couple meals on camera, though.

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We stopped at this tiny whole in the wall to escape the torrential rain and ended up with some really amazing pizza!

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After a long trek through the flood (yes FLOOD) we came across a really great street…

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Penne with steak and creamy mushroom

Le Degustationator

Hi guys!

Long time no see really! How is everyone doing? (including my blog, hehe). I’ve been really really lazy but busy as well lately and unfortunately food blogging just isn’t the top priority. But after a good friend of my told me that I should get started with the blog again (Thanks Trang!) and by the way, she has an awesome blog too, hehe. But hey, I’m back again with a new recipe! Wooohoooo!!!

Well actually… It was no real recipe and was pure creativity in the first place. Saw some nice steaks, marinated it with onion powder, salt and pepper, some chilli flakes and seared it until it was medium rare. Pasta cooked till al dente, stirred in a nice thick, creamy sauce with wild mushroom. The flavors were in just beautiful, the steak was nice and juicy, still pink in the middle and it was perfect for a…

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Country Potato Soup

What's On the Stove?

double-baked-potato-soupI guess the winter is winding down, but there is still time for great soup. What am I saying? There is always time for great soup!

This is a filling and very satisfying one, filled with good stuff, and flavorful.

It’s inspired by Pioneer Woman’s Potato Soup. I have adapted it to my own tastes.

INGREDIENTS:

  • 6 slices thick bacon, cut into one-inch pieces
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 3 tbsp flour
  • 6 cups of diced potatoes, diced. Avoid baking potatoes. I don’t peel, but you certainly can.
  • 1 qt of chicken stock (unsalted preferred)
  • 1 c heavy cream
  • salt and pepper to taste
  • 1 tsp creole seasoning (commercial or homemade)
  • 1 tbsp freshly minced parsley
  • 1 c grated cheese (Edam was my choice)
  • 3 scallions, finely minced

INSTRUCTIONS:

  1. Cook up the bacon until crisp in a large heavy-duty soup pot. Remove…

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British Pie Week #7

An Eye for a Pie!

So here it is, the final blog of British Pie Week!

IMG_0625To make it go out with a bang I invited over my friends Alex and Fum for Cheesy Salmon and Broccoli Pie. 

I have made this filling many times before for a pasta bake recipe but developed it for this pie!

My original plan was to use filo pastry for a ‘tangle pie’ top but it was no where to be found in Leeds! So we had to resort to puff pastry (oh well, it has become a staple in my diet this week!)

To make the filling, cook some quartered new potatoes in a pan of boiling water then add a chopped head of broccoli for the final 6 minutes. Drain and keep to one side. Heat some oil in a pan then fry off a sliced onion. Cut up 4 pieces of salmon then add to the…

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Do the Mashed Potato

The Nursing Mother's Cookbook

Even though spring is just around the corner, it can still feel like winter on some days. As long as we are talking about winter comfort food, lets talk potatoes. Mashed potatoes are so simple yet filling and comforting. This is a basic recipe-you can add a ½ cup of sour cream into the mash and top with chives or parsley to make it a little richer. I’ve even known people who add a little blue cheese to make it totally decadent.

mashedp4 large potatoes, peeled and cubed

½ stick butter

½ cup milk heated

salt & pepper

Place potatoes in a saucepan, cover with cold water and bring to a boil. Reduce the heat slightly and cook until tender, about 20 minutes. Drain and return to saucepan.

Transfer to a large bowl or an electric mixer bowl and mash. Add butter and milk and beat until smooth.

Re-heating tip:…

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Decadently Delicious and Dairy Free. Potato and Leek Soup With Croutons and Chives

The Paddington Foodie

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Potato and leek. A classic soup combination. This particular version is thick and creamy. Decadently delicious. Seemingly sinful but completely dairy free.  Always a bonus in my books. Particularly as the weather gets cooler and we indulge in a little more comforting eating than we perhaps should.

I like my potato and leek soup to look pale and interesting. So I’m always particularly careful to not to let the leeks, onion and garlic colour as they cook.  There is no way around it. This requires a vigilant eye and vigorous stirring. Hand torn croutons give a pretty rustic finish to any bowl of soup. I tear day old slices of ciabatta into chunks, drizzle with olive oil and bake. The deep and satisfying crunch of  the crisp  croutons contrasts wonderfully against the soft, smooth texture of the rich, creamy soup.Is there anything more inviting on a  crisp Autumn evening than a bowl of  decadently…

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