Tag Archives: Oil & Vinegar

Apr17

Spicy Shrimp & Feta Pizza

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Spicy Shrimp & Feta Pizza

I’ve been playing with the new pizza stone I got for my birthday — pizza on the grill is amazing and makes for such an easy dinner.  My daughter Samantha actually made the request for a shrimp pizza (yes, I was thrilled), so we decided on shrimp, feta, and grilled yellow bell peppers (for my half).  I’ve previously written about all the delicious ingredients I’ve picked up at Oil & Vinegar at Watters Creek, and this was the perfect opportunity to put my two latest purchases to use:  Peperoncini Oil, and the “Hot Shot” spice grinder.  The Peperoncini Oil is light and flavorful with just a bit of spice.  The Hot Shot spice grinder contains all kinds of wonderful things:  chili pepper flakes, sea salt, mustard seed, coriander, onion, garlic, and paprika, to name a few.

We brushed the pizza crust with the oil, then topped with a bit of tomato sauce.  Next we added cooked shrimp, grilled bell peppers, a little shredded cheese (a 4-cheese blend), and lots of feta cheese.  Finished it off with a generous amount of the Hot Shot spices (only on my half!).  Delicious.

Peperoncini Oil & Hot Shot

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Feb24

Just For Me: Taleggio Truffle Flatbread

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I recently found myself cooking for one — this hasn’t happened in at least seven years (the age of my oldest child).  I figured I should take advantage and make something that would drive my kids to tears if I ever served it to them.  Let’s see…lots of vegetables, extra strong cheese, and more vegetables on top:  perfect.  The lovely White Truffle Oil I picked up at Oil & Vinegar has been burning a hole in my pantry waiting to be used, so I decided to create a new version of the mushroom and taleggio cheese flatbread that my Mom has made for us in the past.

 

Ingredients:

2 whole-grain Naan flatbreads (or other flatbreads/pizza crust of your choice)

1-2 tbsp extra-virgin olive oil

2 cups mixed sliced mushrooms (I used cremini, oyster, and shiitake)

1 10-oz container cherry tomatoes or grape tomatoes

Salt & pepper, to taste

4-oz piece of taleggio cheese, rind removed

2 cups fresh baby arugula

2 tsp white truffle oil

Coarse sea salt (I like Maldon)

Preheat over to 400F.  Toss mushrooms, tomatoes, and EVOO on a cookie sheet; sprinkle with salt and pepper.  Roast in the oven until the tomatoes start to burst, about 12 minutes, turning half way through.  Place flatbreads on a second cookie sheet and top with cooked mushroom/tomato mixture.  Dot taleggio cheese over the vegetables and return to the oven until the cheese melts, about 5 minutes.

Toss arugula with truffle oil and place on top of cooked flatbreads.  Sprinkle sea salt on top (this is the best part).  Serves 2-3.

Taleggio Truffle Flatbread

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Feb3

Pint-Sized Caprese

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Caprese Pops

I love shopping at Central Market.  It’s a good idea to go on an empty stomach, as they are always sampling a ton of delicious food.  I was picking up some fresh basil when I saw a woman putting together skewers of tomato, basil, and mozzarella.  After enjoying my little treat, I decided we definitely had to have Caprese Pops as our salad with dinner.

This dish (I’m not sure you can even call it a recipe) was easy enough to assign to my seven and four-year old daughters — and they loved making them.  I set out grape tomatoes, basil leaves, cubes of mozzarella, olive oil, balsamic vinegar, a grinder of sea salt (I like Maldon), and pepper.  They did the rest.  It seemed the tomatoes were magically removed from their skewers after reaching the dinner table, but I was happy that they at least tried them.

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