Zucchini, Pepperoni, and Caramelized Onion Pizza

Crust Close-up

As Mr. X said, zucchini and pepperoni, together at least. Alright, he was being sarcastic, but he didn’t taste this pizza, either, and I’m repeating his commentary with no trace of sarcasm at all. This one was a winner. The sweetness of the onions balanced the spiciness of the pepperoni, and the zucchini was the unique, unexpected, summery tasting thing that tied it all together.

Not to mention the crust–I think I’ve finally found the recipe that’s going to stick. So much so that it’s going into the collection of basic, foundational recipes, the things I come back to over and over. This crust is chewy and crispy, and holds up like a champ to the crazy things I like to top it with. Yes, kids, we have a winner.

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Pepper-crusted Lamb Chops with a Red Wine Sauce

Lamby Lamb

It is a sad state of affairs to discover a new love only to realize, in the same moment, that you will more often than not suffer deprivation, that this new object of your affection is just too far outside the grasp of your wallet to be enjoyed on more than a very occasional basis. Such was my lamb chop experience the other night.

It’s not that I’d never had lamb chops before. In fact, I tend to order them whenever I see them on a menu. I’ve always been attracted to their diminutive appearance on the plate, like little meat lollipops. But to be perfectly honest, I don’t think I’ve ever had lamb chops as good as those I made for myself the other night. I don’t like to pat my own back, but damn Gina. How is it that in most restaurants they tend to be a little dried out, a little under seasoned, a little not nearly as good as those you see in that picture above? I really don’t know.  Of course, now that I have experienced how tender and amazing and delicious lamb chops can truly be, I have also experienced paying more for them than I thought I’d ever spend on a piece of meat at the supermarket. And I know that these will be an indulgence I seldom get to enjoy.

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Arancini di Riso con Funghi, and this time it worked!

Risotto and Tongs

Thanks so much to everyone who has left comments and sent emails lamenting my sudden disappearance from the kitchen. It’s great to know that I and my food experimentation have been missed. Things have been absolutely crazy here these past few weeks. Crystal left for Spain, after many visa debacles. I started a new job. I’ve undertaken a massive book reorganization project, so the huge collection is finally being put in order. I’ve had to spend way more time than I wanted dealing with computer issues and yes, I am actually debating going over to the dark side and buying a macbook. Not to mention attempting to keep the house clean, getting myself to the gym on occasion, and taking advantage of my last weeks of freedom before school by going out to the bar too much. Uh oh.

But I have been cooking, at least a little bit. Before Crystal’s departure she requested one last risotto, a Wild Mushroom and Pea risotto, which was fantastic. Of course, I made way too much and the day after making it, on Crystal’s very last night in the States, I decided to try, yet again, to make arancini di riso, or risotto fritters, risotto balls, fried risotto, whatever you want to call it. My last experiment with these never made it to these pages because it was disastrous. They stuck to the pan and fell apart and didn’t cook all the way through and, ugh, nightmare. This time, though, they were perfect.

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8 Random Things

There has been no food this week. No time for cooking. We’ve been subsisting off toast and brie and white wine over here as Crystal frantically packed her entire life in preparation for a move to Spain that, well, hasn’t quite happened yet. Talk about being in limbo–she’s just waiting for the Spanish Consulate to approve her visa. She had to cancel her Thursday afternoon flight and there is still a vast amount of uncertainty about when she will be able to move. This week has been busy and overwhelming and not a little emotionally exhausting, so frankly, I haven’t been anywhere near an unprepared food product.

To make it up to you, oh faithful readers, I’ll play a little game. My old coworker, who writes excellent and entertaining bits over at Must Be Motherhood, passed along this meme: Share eight random things about yourself. Well ok.

8. I own a pair of shoes I’ve never, ever worn but can’t bring myself to throw away. They are beautiful but so uncomfortable that even slipping them on for a second hurts. Walking around in them is unimaginable. They’ve been in my closet now for seven years. I don’t  know why I still have them.

7. I love photographs of my hands. When I was young and dreamed of being a photographer I took a whole series of photographs of my hands. I find them strangely compelling.

6. I’ve probably only read about 60 percent of the 500+ books I own. And I keep books I didn’t even really like that much. I always claim it’s because they might be useful for a paper someday.  (And, like my former coworker, I can’t stop reading a book once I’ve started, even if I don’t like it. It does feel morally wrong!)

5. I am usually starving when I wake up in the morning, now matter how late I ate the night before. And I mean starving. Stomach shouting in protest, near-nausea, weak, and inevitably grumpy starving. That is about the only time of day I am ever that hungry.

4. I am much more of a traditionalist than I ever thought I’d be.

3. My family (all 57 million members of the extended version included) mean the world to me. The hardest thing about living in Boston is being far away from them. I sometimes have a hard time understanding people who aren’t close to their families.

2. I never thought I was a gym person, and in fact almost never exercised when I was younger. Now, if I don’t go four or five times a week I feel antsy and unwell. I have no idea how this happened.

1. I have a hard time admitting that I want to move back to California. I didn’t want to be that girl, but I just miss it too much.

Well, that was fun. And in turn? I’m passing it along to the few people I know who read this blog on a regular basis: Lisa, Brilynn, Mr. X, and Miss Crystal (now that you have a blog of your own, it’s time you joined in the fun and games).

I promise I’ll start cooking again this week, once the house is cleaned and there’s time for a grocery store trip again. Once I’ve slept.

Eggplant Parm? Oh hell yeah!

Eggplant Parm

Thank god things finally cooled off a little in this hellhole we call Boston. I wasn’t about to turn the oven on this week, and I had an eggplant in the fridge, patiently waiting to be put to good use. And I was deadset on making eggplant parmesan. “Why,” you might ask, “in the heated hot humidity of August, does a girl want to make eggplant parm?” Well I have no good answer to that question, but it got in my head and I couldn’t shake it out. And finally, today, with nary a trace of damp stickiness in the air, today was my day. Or the eggplant’s day, rather.

I gotta tell you, people, this was glorious. I never made eggplant parmesan before and I rocked its pants off. I wish I wasn’t the only person around these parts who eats eggplant, but hey, more for me. The tomato sauce was light and just the right amount of tang and sweet, the eggplant didn’t mush up at all, the seasonings were just right and the copious gloopy beautiful mounds of melted cheese…oh, that is bliss, my friends. Heavenly cheesy bliss.

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Grilled Swordfish with Balsamic Brown Butter Sauce and Zucchini Risotto

Swordfish and Risotto

None of my pictures of last night’s dinner turned out well, because the light in our kitchen is truly crappy, but trust me, it was excellent. This was one of those multiple-pan feats of timing in which everything came together and ended up being one of my best efforts yet. Which was made even better considering I was nervous about my risotto and the sauce was untried and my grill pan experiences have been hit or miss in the past. Yeah, there was some kitchen magic going on last night. Thank god, too, because Miss Crystal had a shitty, shitty day and I like to think that setting a plate of spectacular food in front of her played some small part in making it better. Isn’t that why we feed people, after all?

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Summertime Peach Pie Ice Cream

Peach Pie Ice Cream

I keep reading that peach ice cream is the quintessential summer ice cream, the Fourth of July All-American ice cream, the ice cream that screams homemade on Grandma’s porch to people all over this country. And here I was, a midwestern/Californian/east-coast girl who had never had peach ice cream in her life. How could this be? How did this happen? Were my parents remiss?

It could have something to do with my childhood disinterest in fruit, and my continued love for all things chocolate when it comes to ice cream. But I determined last week that it was time to rectify the situation. I saw a huge container of delicious smelling ripe peaches at the market and I knew it was time to see what all the fuss is about. I decided to experiment a little, though. Instead of straight up peach ice cream, I wanted to make something that would taste more like peach pie, with vanilla ice cream. And you know, I succeeded.

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Another mushroom pizza

Mushroom Pizza

I don’t know what’s gotten into me lately. I’m not sure why I’m suddenly eating so many mushrooms. And putting them on pizzas, over and over again. Whatever the reason, I suspect it’s not going to stop anytime soon, and this one was a winner, so why complain?

And just look at that pizza crust! Glorious…crispy, golden, chewy but still light and doughy. It was pretty spectacular, which was all the more surprising considering how much I had to struggle with it to stretch it out and convince it not to stick to every surface in the kitchen. The dough? Peter Reinhart’s recipe, which I made a big fat batch of a few weeks ago. This had been in the freezer for at least a week, and I let it thaw in the refrigerator for two days, and then out at room temperature for 45 minutes. At higher than room temperature, because the temperature in the room was hellish and probably over 80 degrees. Why did I decide that this, one of the hottest days so far this summer, was a good one to heat the oven to 550F? I have no idea.

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Herbed Ricotta-stuffed Chicken Breasts with Sauce Aurore

Stuffed Chicken

I have a newfound respect for those 1950s housewives. How they managed to have dinner ready and on the table when hubby walked through the door and still clean the house, clean the kids, and make sure there was a cocktail waiting for the mister is something I will perhaps never understand. I find it difficult enough to time dinner so it’s ready when Crystal gets home, and last night was certainly a challenge in that area. It was also a challenge in the dish-doing area, because I used almost every saucepan and skillet I have. But it was so worth it.

I wanted to do something kind of fancy, in honor of Crystal’s return (and this after yesterday’s screed about simplicity in the kitchen). She spent ten days in California, and is only here for two weeks before her departure for Spain, and graduate school. I am trying not to cry here, thinking about it. This was certainly fancy, and perhaps one of the best things to come out of the kitchen all summer. Crystal thinks so, at least, and I have to say for once I could find nothing I would improve or fix or change next time. It all worked out quite well, which is shocking considering I was kind of making it up as I went along. And struggling to make sure it was all finished by the time Crystal got home from work.

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Cellentani with Zucchini and Pancetta

Cellantani

Sometimes I wonder if it’s really worthwhile posting these simple, basic pasta recipes. I mean, it’s not as though they require instruction, or any special knowledge. There are no interesting techniques involved. This is basically boiled pasta and cooked vegetables. Then I remember there are entire cookbooks devoted to simple pasta and I feel better about it. The thing I love about pasta is its simplicty–only a small handful of ingredients and basic cookery techniques and you end up with an absolutely delicious meal. Occasionally perhaps I feel the urge to get more involved with some elaborate stove side acrobatics, but mostly, I hunger for fresh, easy, basic preparations, that let the ingredients themselves do all the heavy lifting. And this was exactly that kind of dish.

I had originally planned to fancy it up just a little bit by finishing it off with a bit of heavy cream, just to coat everything and give it that “Yay this is fancy!” oomph. But alas, I opened up our container of cream to realize it had gone very, very bad. It seems things just aren’t lasting very long in our refrigerator these days. I turned the cold up in there and hopefully that will help. So what you have here is simple: cellentani with some sauteed pancetta, zucchini, fresh mozzarella, and basil. Summery and satisfying.

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