Sunday, April 20, 2014
In the spirit of Passover and my spur of the moment choice to keep kosher for Passover (which became a failure as soon as I saw the doughnuts at work), I decided to make a kosher for Passover Pizza.
After my pizza roll-ups two weeks ago, I had some extra ingredients still around.
I also wanted to make something kosher for Passover, so my friend, Katie, would come over and eat dinner with me. Despite the fact that she is not Jewish, she loves Jewish things, and I had not seen her in a while. Well, my plan worked. I got to try this new recipe and eat dinner with an old friend!
While this tasted delicious, I would not exactly call it pizza. It was pretty easy and fun. However, if I were to do it again, I would put the zucchini in a food processor to cut it, instead of doing it by hand. It took me a really long time to do it by hand.
3 zucchinis, shredded
1 cup of Matzoh Meal
Whatever other toppings you want
Preheat the oven to 400 degrees.
Cut up zucchinis (I would use a food processor). Then, mix Matzoh Meal, eggs, and zucchini in a bowl. Lay flat on a pizza stone or a greased pan. Bake for about 25 minutes or until browned on top.
Dress the pizza how you would like, and bake for another 10 minutes.
Sunday, April 13, 2014
A few weeks ago, I went to this amazing dinner at Seasonal Pantry. It was the coolest restaurant in DC. One of the cool things about it is that you sit communally. Not only do you get to know the people you came with, but also you share a meal with people you just met! I was sitting next to this woman who loved pickling. I explained to her how I once tried pickling, and it did not go so well.
This week in my farm box, I got the most gorgeous watermelon radishes. They are so beautiful. I couldn't just eat them right off the bat, so I decided to try pickling again.
The one tip the woman gave me was to cut whatever I was pickling into small, thin pieces, so the vinegar could infuse more easily. She also said that with pickling there is a lot of freedom with types of vinegar and spices, so feel free to diverge from my ingredients/directions.
Radishes, sliced thinly
Vinegar to fill the jar
5 cloves of garlic
2 tablespoons of brown sugar
Add all ingredients to a jar and refrigerate.
Sunday, April 6, 2014
One thing my mom used to make when I was little was pizza rolls. It was so fun, because my siblings and I would get to help her without messing anything up.
Today, when I was walking around the DuPont Farmer's Market looking for inspiration for a blog post, my eyes fell on the pizza booth they have there. Literally, they will cook you a pizza right then and there. Lucky for me, they had some extra dough, so I could make my own pizza at home!
It is really easy and fun to make, and you can put any toppings you want. I decided to use just pepperoni today. I also used my favorite, Mario Balotelli sauce. I highly suggest this as a jarred sauce; it's the best!
Preheat the oven to 400 degrees.
Roll out your dough similar to if you were a making a regular pizza. Assemble your sauce and toppings. At the last moment, roll your pizza like you would a piece of paper.
Whisk an egg in a bowl, and glaze your pizza rolls with it. This creates a nice shiny, browned finish.
Bake in the oven for 20-25 minutes and serve.