Sunday, April 11, 2010

Butter Onion Pasta Fun Sauce

I don't normally follow recipes too specifically for pasta sauce but I found this recipe that's been circling the world of food blogging for some time, I admired its simplicity and had to try it. Three ingredients and absolutely delicious. What could be more fun?

Here's what you need:

1 28 oz can of whole tomatoes
1 onion peeled and chopped in half
5 tablespoons of salted butter

The only change from the recipe posted above is I used salted butter and hence did not have to add any salt. The recipe I followed was apparently originally from Marcella Hazan. All you need to do is chuck this stuff in a pot and let it simmer for about one hour.

It starts out like this:

And then ends up like this:

Keep an eye on it as it simmers, stir occasionally and crush the tomatoes against the side of the pot as it cooks. Remove the onion before serving. I served mine up in a bowl w/ some spiral pasta and a glass of beer.

The beer is Green Flash West Coast IPA. It's a really nice, fresh-tasting IPA. Possibly not the best choice for pasta but great for a warm spring afternoon. Let us know what beer you drink w/ pasta in the comments.

Monday, April 5, 2010

Chard, Goat Cheese and Olive Pizza

There is no limit to what you can do w/ pizza. You can put anything on it though probably what you put on it should be edible. Just a tip from the Chicago chapter of TFK!

This particular pizza is made w/ goat cheese, rainbow chard and olives.

The crust for that is basically, my semolina pizza dough recipe made using 100% all purpose flour. I am still perfecting it but just roll w/ that for now. You will need a batch of that, some olive oil and then three ingredients up there in the title of this post: chard, goat cheese and olives. Since our audience here at TFK is abnormally intelligent, I can probably just leave you go from there but our audience also has a lot of free time so I will go on.

First make up a batch of doug and let it rise for about an hour. Preheat your oven to 450 degrees Fahrenheit during this time. You will also need to prepare the chard during this time. You can substitute any kind of greens you want though or even use something like broccolli if you are feeling like having some real fun. I used rainbow chard because that's what I had.

It is pretty but pretty much just tastes like chard.I chop the colored stems out o fit anyway and then fry it up w/ some salt in a little olive oil:

Yum! This only takes a minute. You don't want it to get all soggy. Set this aside and chop up some good olives (note, the olives in that can you've had in your pantry for six months are not good). I just used a handful, no need to measure.

Okay, now at this point, you are pretty good to go. You gotta spread the dough out over a well olive oiled cookie sheet and poke some holes in it w/ a fork. I didn't bother w/ the dusting of cornmeal I typically do. This just doesn't seem like that kind of pizza. Take some soft goat cheese and spread little bits evenly across the surface of the pie.

Sprinkle w/ salt and pepper and then add the rest of the chard and olives.

You might be tempted to eat this just as it is, raw dough and all but, trust me, you should cook it. 450 Fahrenheit for about fifteen minutes or until it looks awesome.

Chop this up and serve w/ beer. You must have beer. There is no other option. If anyone has any other pizza recipes featuring greens let us know about it in the comments.