Yep you read that right – this week I decided to make a pizza with apples and blue cheese on it. I originally got the idea from a recipe that I can no longer find, but it was an apple and gorgonzola pizza. My issue with it though, was that it was just a crap ton of cheese and apple. I needed something with more vegetables. I make two little personal-sized pizzas, since I just cook for me. You can always double the recipe to get something closer to a full pizza.
1/2 recipe pizza dough
1 medium shallot, diced
1 cup frozen spinach, defrosted and drained (or 3 cups fresh)
1 medium apple – honeycrisp, granny smith, or fuji would all work
2 ounces mozzarella, shredded
2 ounces crumbled blue cheese.
Roll out the pizza dough (I make mine from my all-purpose yeast dough) and stick it on the pizza stone. Cover with a bottom layer of spinach. If you use frozen like me, make sure you remove all the excess water or it will make the pizza soggy. On top of the spinach, scatter the shallot. Thinly slice the apple and place the slices on the spinach. Scatter the cheese on top and bake at 400 for 25-30 minutes.
This was really good. I was surprised how much I liked it actually. My only complaint was that I could have used a bit more shallot but the combo of flavors was awesome. Definitely making this again. And it’s perfect for fall. Song of the Week: No Diggity by Blackstreet. I have absolutely no idea what sparked this, but for whatever reason I’ve listening to the song a ton this week. And hey, it’s a pretty great song.
Making a long story short: My apartment was invaded by mice, so I am moving apartments. Between being, shall we say, less motivated to cook in my kitchen after seeing mice and the packing/work involved in actually moving, I’ve been lax about new recipe day. But I have had to use up a bunch of things like milk, and my frozen spinach, so I made Spinach-Parmesan sauce, which I’ve made a few times, and stuck it on pasta, which I haven’t done. Thereby technically making a new recipe.
2-3 servings linguine
1 cup frozen, chopped spinach
2 tablespoons salted butter
2 tablespoons flour
1 cup milk
2/3 cup parmesan
dash of nutmeg
Cook the pasta. While the water is boiling/the pasta is cooking, make the sauce. Defrost the spinach in a microwave, it should only take a couple minutes. In a saucepan, melt the butter, then quickly stir in the flour so a paste forms. Pour in the milk and stir, constantly and making sure to scrape the bottom so nothing settles there, until the sauce has thickened. Add the cheese and nutmeg, mixing it until the parmesan has melted. Then remove from heat and stir in the spinach. Once the pasta has been cooked, drained and served into bowls, plop as much (or I suppose as little) sauce as you want on it and stir till it is evenly coated. Serve warm with salad.
This was really good. I’m a big fan of adding something green, usually kale or spinach, to something otherwise super carb-y or unhealthy to make it a little healthier and more balance, and honestly, it never takes anything away from the cheesy goodness of the sauce. And you can’t ever go wrong with cheese sauce on pasta, especially parmesan sauce which I like more than alfredo sauce. I had this with a super fruity malbec rose that I’m rather fond of. Song of the week: One Last Time, from Hamilton. Yes, I’m still totally obsessed with Hamilton, and this song really resonated with me, because one of my close friends moved to a different continent last week, and we made sure to have one last beer together before he left.
I know passover is almost over, but I wanted to do a recipe for seder this year, and one not involving matzo. So, after surprisingly little searching, I came across this recipe for potato kugel, which looked really good. Naturally, it needed veggies added in though, so I made a couple adjustments. A note on the ingredients, I basically always cook with frozen chopped spinach. Feel free to tinker if you want fresh.
1 large russet potato, grated
1 cup chopped and dethawed spinach
1/2 yellow onion, chopped
1 1/2 tsp salt
3/4 cup shredded cheese (optional, I used manchego)
1/2 tablespoon butter
In a large bowl, beat the two eggs. Add the salt, pepper, and onion and mix it in. Then add the spinach, cheese (if using), and the potato and mix it all together by hand till it’s all throughly mixed. Heat the dish you are using a bit, and then add the butter to it, letting it melt and cover the bottom. Add the kugel mixture, cover, and bake at 400 for 30-40 minutes, uncovering it for the last 10 so it can brown. Enjoy warm.
This turned out great! I don’t know if I’m going to make it more often, but it seems easier, and healthier, than frying potato pancakes. The nice thing about kugels is that it’s impossible to make a small amounts, so you have leftovers for the next day. I will say though, I didn’t add enough cheese to really taste it, so it felt kinda pointless. Also, I made it thinner than most kugel, you can make it thicker in a smaller dish if you want. I should have just left it out or added a lot more. Song of the week: Hamilton soundtrack. So I’m a little late to the game on this, especially since my mom mentioned the show to me a months ago. But I finally listened to it over the weekend and I’m now completely obsessed. Its amazing. So if you haven’t yet, listen to it because I promise it lives up to the hype.