Secrets of a Gourmet Pizza

As many of you know, pizza is one of my all time favorite foods. I love the variety that comes with this iconic food. Practically anything I'm craving can go up on a pizza, and I enjoy making all different varieties depending on my mood. I find that there are five secrets to making a gourmet pizza. What is "gourmet" when it comes to pizza? For me, it's something a little bit different and special that makes it unique and delicious. Here are my five key components.

1. Fresh cheese. Back away from the pre-shredded cheese packages people! Shredding your own cheese truly makes a good pizza great. Buy a block of cheddar, colby jack or mozzarella and shred away. You'll be amazed at the improved quality of the fresh cheese. Or, if you have really fresh mozzarella slice it into thin slices and lay it across the pizza (see picture below). It becomes ooey gooey goodness! Or, crumble fresh goat cheese, feta or blue cheese on a pizza to up the flavor and specialness. When an ingredient is this important to a dish, why not use the best?

2. Carmelized onions. A pizza goes from standard to gourmet fare when one of the ingredients is cooked. Carmelized onions are my favorite. Just slice it up, sprinkle with kosher salt, and sautee in olive oil until brown, soft and sweet.  At the end of cooking I like to add a pinch of dried Italian herbs. You can also grill or roast different veggies to add to a pizza, and the flavor quotient soars! The deep flavors of cooked veggies contrast nicely with the fresh ingredients, and the soft texture is scrumptious.

3. Extra virgin olive oil. I rarely cook a thing without it. To make a prepackaged crust taste fresh brush it with some good oil before adding the sauce and toppings. You can also sprinkle the outside crust with sea salt, which adheres to the oil and provides a nice texture and great flavor. I also always drizzle my homemade pizza with a splash of oil before serving. I often go easy on the cheese, and this extra hit of oil makes the pizza moist and flavorful.

4. Fresh herbs. To finish a pizza with fresh herbs is to add the perfect accessories to your outfit. You'd miss them if they weren't there! My three favorite herbs to add to any pizza are basil, rosemary and oregano. I find the rosemary and oregano are best when cooked with the pizza, but the basil should be added raw right before serving. Ahhh fresh flavor!

5. Something salty. This can mean so many things, but for me, if there isn't a salty ingredient on my pizza I feel like something is missing. My favorite salty ingredients include olives, prosciutto, pepperoni/salami and Feta cheese. If you're not using any of these ingredients then sprinkle your pizza with a bit of sea salt for a nice briny flavor and interesting texture. And always, always finish your pizzas with a generous sprinkle of freshly grated Parmesan cheese.

Prosciutto, Carmelized Onion and Fresh Mozzarella Pizza

A delicious gourmet preperation of my favorite food!

Serves 2-4 (depending on appetite)

One prepared pizza crust, lightly brushed with extra virgin olive oil

1/2 cup prepared pizza sauce

1/2 green pepper, diced

1/2 large onion, sliced

1/2 tsp dried Italian herbs

3 cloves garlic, minced

3 sliced prosciutto

6 oz. fresh mozzarella cheese, sliced

1 T. fresh rosemary, minced

Freshly grated Parmesan cheese

Extra virgin olive oil

Kosher salt and fresh pepper

Preheat oven to 425 degrees.

In a medium skillet heat one tablespoon of extra virgin olive oil over medium heat. Add sliced onion and sprinke with salt. Cook for 10-12 minutes, stirring occasionally, until carmelized. Sprinkle with dried Italian herbs and remove from heat to cool slightly.

Spread sauce on pizza, then add minced garlic. Add chopped green peppers and carmelized onions. Tear prosciutto into bite-sized pizza and spread evenly over pizza. Add fresh mozzarella cheese slices over top of pizza then sprinkle with fresh rosemary.

Bake on pizza stone or direct on rack for 20 minutes. Remove and top with Parmesan cheese, fresh pepper and a drizzle of olive oil. Pizza pizza!

Recipe and tips by Sarah Lang



Turkey Burgers with Smoked Gouda and Apple, Celery and Blue Cheese Slaw

I don't make a lot of burgers at home, but when I do turkey burgers are my favorite! I love many things about turkey burgers. First of all, they are super lean and take on great flavor from anything you add to them. They taste great on a whole wheat bun with lots of veggies, and they satisfy that craving to bite into a big, juicy burger with none of the guilt! I also like that they need to be cooked through, so I don't need to take on the scary job of cooking a beef burger to the perfect medium-doneness. Mostly, they are delicious! I slathered mine with homemade honey mustard and paired them with a creamy, crunchy and flavorful slaw made of celery, granny smith apples and a super easy blue-cheese dressing. Alongside I served sweet potato fries- my favorite accompaniment to any burger!

Turkey Burgers with Smoked Gouda
A satisfying big burger that's good for you too!
Makes 4 burgers.

1 red onion, cut into 1/3 inch-thick slices
1 tomato, cut into 4 slices
1/2 avocado, cut ino 8 slices
4 whole-wheat hamburger buns, split
1 1/2 pounds lean ground turkey
1 tsp. olive oil
1 tsp. garlic hot pepper sauce (such as Crystal's or Tobasco)
1 tsp. Greek or Cajun seasoning (any seasoning salt with work)
1/2 tsp. pepper
4 T. Dijon mustard
1 T. horseradish
1 T. honey
1 tsp. mayo

Preheat a large non-stick skillet over medium heat. Drizzle the cut onion slices with olive oil and sprinkle with salt and pepper. Grill each side until brown and carmelized. Remove from heat. In the same pan toast the cut sides of the buns, about 30 seconds.

Add the olive oil, hot pepper sauce, seasoning and pepper to the turkey meat, then form into 4 flat patties. Add a little more oil and grill over medium-high heat, turning once, until nearly cooked through. (About 10 minutes.) Top with the Gouda, cover with a lid, and reduce the heat to medium-low. Cook until cheese is melted and burgers are cooked through, about 2 minutes longer.

Meanwhile, in a small bowl, combine the mustard, horseradish, mayo and honey and stir to combine. Spread the sauce on the toasted buns. Top the bottom bun with the burger, tomato, onions and avocado. Enjoy!

Recipe by Sarah Lang

Apple, Celery and Blue Cheese Slaw
I've featured this recipe before, but it's so good it's back!
Serves 4

3 oz. blue cheese
1/4 cup mayonnaise
1/4 cup buttermilk
1/2 tsp. sugar
2 granny smith apples
2 stalks celery, thinly sliced

In a medium bowl, using a fork, combine the blue cheese, mayonnaise and buttermilk until thick and lumpy. Add the sugar and refrigerate.

Quarter, core and chop the apples into matchsticks. Add them to the dressing and stir to coat. Add the celery, cover and refrigerate until ready to serve. Yum!

Recipe adapted from Rachael Ray

Chicken Thighs with Smoky Roasted Peppers and Baked Spinach Ricotta Rigatoni

I threw a dinner party for a small group of friends on Saturday night and made a couple dishes that were a big hit. Best of all, they were easy to make! If you've never made chicken thighs before I would highly recommend it. When cooked in a sauce or stew, you can hardly tell the difference between breast meat, and they are so much more affordable. With skinless thighs the fat difference is negligbile. I cooked mine in a smoky tomato sauce with homemade roasted peppers. I had never roasted my own peppers before, but am so glad I did for this recipe, as they provide a much smokier taste than the jarred kind. And it was so easy to do! Alongside I served a baked spinach and ricotta rigatoni that I prepared in the morning and simply baked off before my guests arrived. We also enjoyed salad, veggies and bread on the side. A great dinner!

Chicken Thighs with Smoky Roasted Peppers
A delicious one-pot meal with smoky, savory flavors.
Serves 4-6

4 bell peppers (2 red, 1 yellow, 1 green)
2 pounds trimmed skinless, boneless chicken thighs

Salt & Pepper
Flour, for coating
3 T olive oil
1 onion, thinly sliced
1 tsp. fennel seeds
4 cloves garlic, thinly sliced
1 fresno chile pepper, thinly sliced
1 cup white wine
1 28 oz. can Italian plum tomatoes in their juices
Warm crusty bread, such as Ciabatta

Char the bell peppers under the broiler or over an open flame. Transfer to a bowl, cover with plastic wrap, and let cool. Peel the skins with paper towels, leaving a little char on the peppers for a smoky flavor, then seed and slice the peppers lengthwise into 1-inch strips.

Meanwhile, season the chicken with salt and pepper and coat in the flour. Heat 2 T olive oil in a Dutch oven or large skillet with a tight-fitting lid over medium-high heat. Add the chicken and brown on each side, 5 to 6 minutes total. Transfer to a plate.

Add another tablespoon of olive oil to the pan then add the onion and some salt. Cook until softened, 4-5 minutes, then add the fennel seeds, garlic and chile pepper. Cook for a couple minutes, then add the wine to deglaze the pan. Add the tomatoes and mash them.

Season the sauce with salt and pepper, then cook at a rapid bubble until reduced, about 5 minutes. Lower the heat to medium, stir in the chicken and peppers, cover and cook for 5 mintues to finish cooking the chicken. Uncover, stir and serve from the pan with lots of bread for mopping.

Recipe adapted from Rachael Ray

                                        Peppers after roasting, before peeling skin

Baked Spinach Ricotta Rigatoni
An easy make-ahead baked pasta with creamy texture and lots of spinach.
Serves 6

1 pound rigatoni, or other small pasta

1 container whole-milk or part-skim ricotta cheese
6 oz. fontina cheese, grated (about ½ cup)
6 oz. Parmesan cheese, grated (about ½ cup)
½ cup whole milk, half & half, or 2% milk
1 pound bag frozen spinach, thawed
3 garlic cloves, chopped
4 T. olive oil

Preheat oven to 425 degrees.

Cook pasta until al dente- do not overcook. Drain pasta and pour in a large bowl and drizzle with some olive oil.

Meanwhile, in a food processor combine the thawed frozen spinach, ricotta cheese, fontina cheese, ½ the Parmesan cheese, garlic and ½ cup of milk. Process until thoroughly combined. Stir into pasta.

Drizzle olive oil in a 9x13 baking dish, then pour in the pasta mixture. Spread evenly in pan and top with the remaining Parmesan cheese and drizzle with olive oil.

Bake for 20-30 minutes until cheese is melted and beginning to brown on top.

Recipe by Sarah Lang (adapted from Food and Wine)

Cream Cheese Lasagna

This is not your everyday lasagna. In fact, I've never eaten a lasagna with cream cheese in it before! But, if you're looking for a cheesy, gooey lasagna that is rich and delicious, this is worth a try! I wanted to make lasagna for dinner but did not want to go to the store. However, I did not have ricotta or even cottage cheese on hand, so I had to get creative. I combined cream cheese, goat cheese, Parmesan and egg white, and it turned out great! Feel free to substitute your favorite ingredients. As long as each layer is properly seasoned and assembled with love, your lasagna will be fantastico too!

Cream Cheese Lasagna

Gooey, rich and delicious!
Serves 4

9 no-cook lasagna noodles
3 cups prepared spaghetti sauce
1/4 pound ground beef, cooked through
1/4 pound Italian sausage, cooked through
4 oz (half block) cream cheese, softented
2 oz goat cheese
1/2 cup shredded Parmesan cheese, divided
2 T. fresh parsley, chopped and divided
1 egg white
4 slices provolone cheese
Kosher salt and pepper

Preheat oven to 400 degrees. Combine cooked ground beef and Italian sausage, set aside.

Combine cream cheese, goat cheese, 1/4 cup Parmesan, egg white and parsley. Sprinkle with salt and pepper and set aside.

Spoon 1/4 cup spagetti sauce onto the bottom of an 8x8 glass dish. Layer 3 lasagna noodles. Top noodles with 1/4 cup more sauce (make sure they're completely saturated with sauce). Layer half the meat mixture on top of sauce. Drizzle 1/3 of the cream cheese mixture on top of beef. Top with two large provolone slices (cut in quarters to evenly cover). Drizzle with more spaghetti sauce.

Repeat- Layer 3 more lasagna noodles, top with sauce, meat mixture, cream cheese, provolone slices, and more spaghetti sauce.

Layer final 3 lasagna noodles, top with remaining spaghetti sauce,and drizzle with remaining cream cheese mixture. Sprinkle with the rest of the Parmesan cheese and parsley.

Bake in oven covered with tin foil for 20 minutes, then remove foil and bake another 20 minutes, until hot and bubbly. Let rest 5 minutes before cutting. Serve with garlic bread and Chianti.

Recipe by Sarah Lang

Wine of the Night

Querceto
Chianti Classico
2007

There is nothing I love better with red-sauce Italian food than a good bottle of chianti. The acidity in the sangiovese grape is the perfect complement to tomato sauce. This fantastic bottle was a wedding gift from a wine-enthusiast couple, and we loved it!

Thai Peanut Noodles with Shrimp Summer Rolls

One of my New Year's resolutions is to make more unique foods for my husband and me. I tend to stick to a repetoire of pizza, pasta and Mexican food, and I know it is time to break out of that cycle. So last night I created an Asian menu with tons of flavor and - best of all - it was also healthy! The menu was fantastic, and I'm excited to share it with you, because these dishes are good foundations that can be jazzed up with a variety of flavors and proteins to keep them interesting. You don't have to make these together either, the Thai Peanut Noodles are a meal on their own, and the Shrimp Summer Rolls would be fantastic with a simple salad or grilled chicken. The one ingredient listed that may not be in your pantry is rice vinegar. I am skeptical of recipes that require me to buy lots of new ingredients I'm afraid I'll never use again, but rice vinegar is an Asian staple that I guarantee you will find uses for again and again! So go for it!

Thai Peanut Noodles

A sweet peanuty sauce with delicious healthy flavors!

Serves 4

3/4 pound whole-wheat spaghetti

1/2 pound boneless skinless chicken breast, cubed

2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup roasted peanuts, chopped
1/4 cup fresh cilantro, chopped

Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more. Reserve noodles and veggies until ready to use.
Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth. Set aside.

Cook the chicken over medium-high heat in a large wok or skillet in some olive oil. Once cooked through, add the noodles and veggies and stir until combined and warm. Reduce heat to low and stir in the peanut sauce. Toss until combined.

Serve in large bowls topped with chopped peanuts and cilantro with a big squeeze of fresh lime juice.

Shrimp Summer Rolls
Fresh and delicious, full of good-for-you flavors!

Makes 10 rolls

Dipping Sauce:
1/3 cup water
3 T. rice vinegar
2 tsp. kosher salt
2 T. finely grated carrot
1 garlic clove, minced

Rolls:
2 oz. rice vermicelli (also called maifun or rice sticks)
1 medium carrot, peeled and grated
1 red bell pepper, seeded, halved and cut into thin strips
2 scallions, thinly sliced
1/3 cup chopped fresh cilantro
1 T. canola oil
2 T. lime juice
1.5 tsp. kosher salt
10 round rice spring roll skins
10 large cooked and peeled shrimp, halved lengthwise
20 fresh mint leaves

Whisk all sauce ingredients in a small bowl and set aside.

Bring a pot of water to a boil over high heat. Add the rice noodles, cover and remove from the heat and let sti for 10 minutes. Stir with a fork to separate noodles and drain in a colander and rinse with cold water. Place in a large bowl. Add carrot, cucumber, bell pepper, scallions, cilantro, oil, lime juice, and salt and stir to combine.

Fill a large bowl with cold water. Dip a spring roll skin into the water just until pliable. Place the skin on a work surface and pat dry. Mound 1/3 cup of the noodle mixture across the center of the skin roll skin. Top with 2 shrimp halves and 2 mint leaves. Fold over the two ends of the spring roll skin, then roll up the spring roll tightly. Keep in a plate covered with a damp paper towel until ready to serve. Assemble others and serve with dipping sauce.

Recipes adapted from Food Network and Sorg's.












Eggplant Marinara Cheesebread

You know the cheesy, gooey bread you get from pizzerias? We all know we love it! So why not make it at home, and make it a little bit healthier by adding fresh vegetables? That's the thing I love about cooking, you can make comfort food that isn't quite health food, but you can feel good about eating it because you know what's in it. This cheesy Eggplant Marinara Flatbread is the perfect example. It has everything I love about pizzeria cheese bread, but I feel good about eating it! Don't like eggplant? See below recipe for other veggie options, or forgo the veggies altogether for some good ol' cheesebread. This technique is a keeper and will surely satisfy all of your cheesebread cravings!
Eggplant Marinara Cheesebread
A perfect appetizer or light supper!
Serves 4 as a meal, 8 as an appetizer

4 T. olive oil, divided
1 medium eggplant, sliced in 1/4 in. thick slices
1 loaf ciabatta bread, cut horizontally in half, trimmed to 9-inch length
1 ½ cups marinara sauce
2 oz. soft fresh goat cheese
1 cup shredded mozzarella cheese
Chopped fresh basil

Preheat oven to 400 degrees.

Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet and cover. Cook until tender, turning, 10 minutes. Transfer to plate.

Brush cut sides of ciabatta bread with remaining oil. Cook one at a time in skillet, cut side down, until golden (about 1 minute).

Place bread, cut side up, on baking sheet. Spread each half with ½ cup of the marinara sauce. Crumble goat cheese over and sprinkle with chopped basil. Top with eggplant. Mound mozzarella on eggplant, and spoon remaining marinara sauce over top.

Bake bread until topping is hot and crust is crisp, about 12 minutes. Cut each half into 4 pieces. Garnish with basil leaves.

*Don't like eggplant? This recipe would be equally delicious with charred tomatoes or zucchini. Prepare the zucchini similarly to the eggplant. For the tomatoes do not cover skillet, simply grill while turning frequently until blistered.

Recipe adapted from Food and Wine magazine

Fettuccini alla Carbonara

Carbonara is one of my favorite pasta sauces. It's a cream sauce made without cream, and has a beautiful depth of flavor from the egg and bacon. I have made carbonara sauce numerous times, and have failed to produce a creamy, smooth sauce during most attempts. But these failed attempts were not for nothing; I am happy to say that I have now mastered carbonara! I created the recipe below out of a combination of many recipes and techniques, and it is by far the most fool-proof way to make this creamy, rich sauce. Enjoy!

Fettuccini alla Carbonara

The BEST way to make this creamy and amazing pasta!

Serves 4

1 pound fettuccini pasta (or spaghetti)

2 T olive oil

6 slices bacon (or 4 oz. pancetta), chopped

4 garlic cloves, finely chopped

1/2 sweet onion, finely chopped

2 large fresh eggs

2 T. milk

1 cup freshly grated Parmesan cheese

Beat the eggs and Parmesan together in a mixing bowl. Add the milk and a pinch of salt and pepper. Set aside.

Bring a large pot of water to a boil and cook the pasta until al dente. Set aside 1/2 cup of the starchy cooking water (dip a mug into the pot while pasta is boiling).

Meanwhile, heat the olive oil in a big skillet over medium heat. Add the bacon and saute for 2-3 minutes until crisp. Add the garlic and onion and saute in the fat for another minute.

Drain the pasta and add to the large skillet. Toss for a minute with the bacon, onions and garlic until it is well coated in the oil.

Slowly add half of the reserved hot pasta water to the egg and cheese mixture while whisking. This will temper the eggs and raise their temperature so that they will not scramble when added to the hot pan.

Remove the skillet of pasta from the heat and SLOWLY add the egg mixture while stirring. This is done off the heat to prevent the eggs from scrambling. Feel free to add more reserved pasta water if the sauce seems dry.

Sprinkle with salt and pepper and serve immediately.

Recipe by Sarah Lang