Carbonara Pizza

I love this pizza. I love its thin crust, it's crispy bits of prosciutto, it's little bits of green onion. I love it runny egg and all. I love this pizza so much, that I want to make it Saturday night for dinner, eat the leftovers for breakfast Sunday morning, and then make it again with the remaining pizza dough Monday night.

Oh wait, I already did that.

Did I mention that I've also been trying to eat healthier lately? I'm sure a 3-day pizza diet isn't included in that. But at least we shared the pizza on Monday with my parents, which meant no leftovers to snack on, and we ate it with salad, see?

Salad negates bad diet choices, correct? Yeah, I thought so.

Make this pizza. It's yum. And totally worth a 3-day pizza binge.

Carbonara Pizza
Adapted from Sunset, February 2010

Pizza Dough
I used my favorite pizza dough recipe here
Note: this recipe makes enough dough for six pizzas, extra dough can be refrigerated for two days, or frozen for up to 3 months.

Carbonara Topping
8 or 9 green onions, chopped
9 ounces coarsely chopped prosciutto
1 1/2 cups coarsely grated pecorino romano
Freshly ground black pepper
9 tablespoons heavy cream
3 eggs

If following the pizza dough recipe above, prepare dough, and let it sit at room temperature for 2 hours for the final rise.

Heat a pizza stone or baking sheet on lowest rack of oven at 550° (or as high as oven will go), at least 30 minutes (I like to let mine preheat an hour if possible).

Once dough and oven are ready, working with one dough ball at a time (keeping the rest covered), begin to assemble each pizza. Here are some helpful pizza dough shaping instructions:

To stretch dough into an 11- to 12-in. circle, first tap down the center of the ball with your fingertips to gently deflate it. Next, push it outward from the center with your fingertips. Then pick up the dough circle and, holding it under the rim, turn it like a steering wheel, letting the gravity of the dough help it stretch. Drape the dough over the backs of your hands and gently stretch outward, rotating periodically. Flop the stretched dough down onto the pizza peel.

Spread about 1/2 cup pecorino evenly over dough. Top with a third of green onions, then a third of the prosciutto. Grind on some pepper and drizzle with 3 tbsp. cream. Give the peel a good shake every few seconds to keep dough from sticking.

Using peel or baking sheet, slide pizza onto preheated pizza stone. Bake 2 minutes, then remove from oven with pizza peel or baking sheet, crack an egg onto center, gently push back into oven, and bake 3-4 minutes more. Just before serving, drag a knife through the egg to spread it around.

Repeat with 2 dough balls and remaining toppings.

Shaved Brussels Sprouts Salad

I have a tendency to get into a little bit of a funk in January. The holidays are long gone, the weather is rainy and dreary, and it makes me want to hibernate in my little shack with a warm fire until February comes along. During this month I definitely need a bit of inspiration to get me off the couch and get my creative juices flowing again. Luckily, I received some new cookbooks for Christmas, and inspiration is not so hard to find in this stack of loveliness:
Oh how I love me some new cookbooks. I can't wait to read them all the way through when I first get them, and mentally pick out dishes that I'm dying to try. I even like to read the recipes in bed before I go to sleep, thumbing through the pages until I can no longer keep my eyes open. Unfortunately as much as I love reading and gathering ideas from cookbooks, I am horrible at actually going back to those books on a regular basis and making new recipes out of them. I think it has something to do with the onslaught of cooking magazines I receive each month, when I tear out the glossy pages and place them in a folder that is always overflowing and easily accessible. Instead of reaching for a cookbook, I tend to reach for that folder instead. Not to mention the recipes I get inspired from off of other blogs and cooking websites. With all those other forms of cooking inspiration, I forget about the books that are tucked away in my cupboard, begging to be opened and used.

So I made a pact with myself after obtaining the most recent additions of cookbooks, that I would cook at least one recipe out of each book in the next couple of weeks, and make sure that they don't get put away before that happens. Which is how this delicious bowl of shaved Brussels sprouts with egg, almonds, and a citrus vinaigrette appeared in my kitchen.

Deviled Eggs with Bacon

Both my brother and my boyfriend are certified Mayophobes. A Mayophobe is classified as someone who is disgusted by and morally opposed to the consumption of Mayonnaise. Neither one of them can be in close proximity to the stuff without pretending to gag, or protesting how gross they think it is. I'm not sure why they both developed this particular phobia, but neither one of them seems in danger of losing it any time soon.

So when it comes to food that involves this particular ingredient, such as these deviled eggs, we play a little game. We pretend as if mayonnaise doesn't exist. They'll ask me what's in the deviled eggs, usually followed by the phrase "There's no mayonnaise right?" And I will nod my head solemnly and say that no, there was no mayonnaise involved whatsoever. Then the pair of them live happily in denial, so that they can enjoy the eggs without worry that mayo is lurking nearby.
And I don't blame them for living in denial for these eggs, because they really are darn good, and we have bacon to thank for that. It's amazing how bacon can really elevate some dishes. It's not that these deviled eggs don't taste good without it, but when it's there, hoo boy, it's a whole nother level. It's the perfect combo of rich and creamy with a much needed salty crunch from the bacon.

Asparagus and Morel Quiche

This past Sunday my family gathered at my parents' house for an Easter supper that included a small ham disaster, frustrating desserts, and wet and rainy weather that was definitely not the sunny spring day that we were hoping for. Even though the day had a few hiccups, none of it really mattered because there were still massive amounts of good food, family, and we didn't let the weather get the best of us.

I brought several dishes for the meal, including these deviled eggs:
Always a family favorite; probably because they've got little bits of bacon in them. I take that back, it's definitely because they've got bacon in them. I also brought won ton cups filled with shrimp salad and guacamole, which is quickly becoming one of my favorite go-to appetizers:
They're light, fresh and crispy; three of my favorite things. I like to dot them with sriracha sauce which adds a little kick to the party.

Red Pepper, Orzo and Goat Cheese Frittata

 

Iced oatmeal cookies.  A hot chocolate cake with four chocolatey layers.  A ridiculous red velvet cheesecake.  We've been hitting you pretty hard with the desserts lately.  And while I refuse to apologize for all that sugar and chocolate and butter, I thought you might enjoy something savory.  Something with (gasp) vegetables.

Next time you go to a potluck brunch, consider bringing a frittata.  Often morning meetings at the office turn into carb fests, with muffins, pastries, and fruit as far as the eye can see.  This colorful, hearty egg dish will be a welcome addition, without sending anyone into diabetic shock before 10 am.  The best part is that you can make the whole thing the night before, and then simply reheat before serving.

 

Crack some eggs in a big bowl, and whisk in some half and half.  Season with salt and pepper.

Then chop some onion...

And grab a big pile of spinach.  Studies have proven that spinach counteracts all effects of chocolate cake.

Heat some olive oil in a skillet, and saute the onions until they are translucent.  Add the spinach and some salt and pepper, and stir until the spinach has wilted.  Transfer the cooked spinach and onion to a buttered pie dish.