Saturday, September 25, 2010

Caramelized Onion, Fig, and Blue Cheese Pizza




We love this pizza! It's so delicious - almost like a dessert pizza. The season for good, fresh figs is almost over but you can always substitute dried figs if you can't get them fresh. We've also made the pizza with goat cheese as opposed to blue cheese... either way it's delicious!



Caramelized Onion, Fig, and Blue Cheese Pizza
Adapted from Christine Cushing

Ingredients


1 tablespoon butter (15 ml)

1 tablespoon olive oil (15 ml)

3 large onions, sliced (8 cups sliced) ( 2 L)

coarse salt and freshly cracked black pepper

1 large pizza crust (store bought)

6 fresh figs, quartered lengthwise

3 ounces Blue Cheese, crumbled (81 g)


Directions

1.Preheat oven to 450 degrees F.

2.Set rack at bottom of oven.

3.Oil a 10 by 15-inch baking sheet.

4.In a large saucepan heat butter and oil over low heat. Add onions, salt and pepper. Cook about 45 minutes, stirring frequently to stop onions from sticking. Cook until onions are soft and take on a caramel colour and liquid has reduced completely. Set aside to cool.

5.Take out pizza crust and place on pizza stone or tray.

6.Arrange cooled onion mixture evenly over entire surface of dough. Add fig wedges. Sprinkle with crumbled Blue Cheese.

7.Bake for 20 minutes or until crisp. Cool slightly before cutting. Cut into 24 pieces or diamond shaped pieces. Yield: Serves 8.
 

Monday, September 6, 2010

RAINBOW JELL-O!!!!! and A Trip to the Jell-o Gallery in LeRoy, NY

Our first dessert post and we're going all out!

We present to you... RAINBOW JELL-O
I think it's only fitting that we dedicate this post to Angela... for all intents and purposes, she's our sister. Angela has moved away for university and we miss her already, especially Riley. So this is for you even thought you already got to eat it when we made it for you originally ;)


Rainbow Jell-o How-to courtesy of Do Better
"I picked up a 6oz box of blue, yellow and red jello plus a box of knox gelatin. To get these fabulous layers, mix the blue jello with an envelope of the knox gelatin. Pour in two cups of boiling water. Dissolve the gelatin. Add 1/2 cup of ice. Stir until thick. Remove any remaining ice cubes and any bubbles that may have formed. Pour into a 9×13 inch pan. Let set in the refrigerator.
Repeat with the yellow jello and pour it over the set blue. Repeat with the red jello and pour it over the yellow. And there you have it, Rainbow Jello."

Things got a little messy, with all the jigglyness that is Jell-o. But hey! it looks cool, still.
So, 3 weeks ago we went on a family vacation to Rochester, NY and stopped into the Jell-o Gallery in LeRoy, NY. It was super cute and fun. You can see some of the stuff we saw from our pictures below.




There was a book in which you could write your memories about Jell-o and this was on of them. I just happened to flip to it and it's probably one of the most amazing things ever written in that book without question.



Ren and Stimpy Jell-o Moulds! Historic!



The Historic LeRoy Family House. Check it out.

ALL DONE!

Stuff THIS in Your Pepper!

Well...we have this BEAUTIFUL farmer's market located about two hours from our home and I just about faint every time I see the vast array of fresh, colourful fruits and veggies. Caitlin and I can easily get carried away so, our mom often has to keep us on track.
In case you're wondering, it's called St. Jacob's Market. You can also find some pretty delicious lemonade there too, among other sweet delights :)

The inspiration to cook up this scrumptious meal came from a basket of assorted peppers that we picked up at the market. Wanting to utilise and highlight their freshness, we decided to make the peppers the stars of the dish, instead of background supporters. What better way to do that than by making stuffed peppers?


Here's the recipe...

Stuffed Red Peppers with Feta and Couscous
Adapted from High/Low Food/Drink

Makes 4
4 bell peppers, assorted colors
1 cup vegetable broth
1 cup couscous
2 Tbsp (approx) extra virgin olive oil
1/2 tomato, diced
1 small onion, diced
2 Tbsp fresh parsley, chopped
1 Tbsp fresh mint, chopped
1 cup feta cheese
salt and pepper, to taste


Directions:
1. Preheat oven to 350F.
2. Boil broth.
3. Add couscous and stir together.
4. Take pot of couscous off heat and set aside.
5. Heat olive oil in separate pan.
6. Add onions, herbs, and tomatoes. Cook for 5 minutes
7. Cut off tops of peppers and remove seeds. (Optional: Because we try to use as much of the produce as possible, we used the small bits of pepper near the top and added them to the vegetables)
8. Mix couscous with vegetables. Add feta cheese.
9. Add mixture to peppers.
10. Bake peppers for 15 mins.
11. Enjoy!



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