No Rain in Sight

Everything is blooming and there is no rain in sight.
Hope rain comes along soon.

Totally Decadent Smoked Salmon Pizza

 

Totally Decadent Smoked Salmon Pizza

1 package of Bob's Mill pizza mix
olive oil to brush over pizza dough
1 cup white sauce (I used store bought)
1 cup shredded mozzarella or muenster cheese
1 small shallot, sliced very thin
5 garlic cloves, minced

1-1/2 cups whipped cream cheese, room temperature
12 ounces smoked salmon, broken in pieces (used my own smoked salmon)
2 tablespoons capers, drained well

2 tablespoons fresh finely chopped dill
1 tablespoon fresh finely chopped chives
1 small jar black caviar

Follow directions for preparing pizza mix, which also requires warm water, 2 eggs, and 2 tablespoons olive oil. While pizza crust is rising, shred cheese, slice shallot, and mince garlic. Lightly coat pizza pan with olive oil. Press dough onto the pizza pan. Bake pizza crust after lightly brushing top with olive oil in preheated oven at 425 F for seven minutes. Remove crust from oven and coat with white sauce, then sprinkle the grated cheese over the top, then the shallot slices and minced garlic. Bake another 15 to 18 minutes. Remove from oven and dollop cream cheese over the top, then the salmon, dill, and chives. Last add dollops of the caviar and serve sliced into pie shapes. Oh my goodness, this really is a decadent pizza. It is sure to impress anyone who partakes.

Marinated Mushrooms, Shallots and Peppers

Marinated Mushrooms, Shallots and Peppers

16 ounces of whole button mushrooms, small size if you can find them
1/2 cup olive oil
2 small shallots, sliced thin and separated
5 mini peppers, seeded and sliced thin into 2 inches pieces
5 large garlic cloves, minced
1 teaspoon ground rosemary
1 teaspoon dried thyme
1/2 teaspoon dried minced orange rind
1/4 teaspoon red pepper flakes
3 tablespoons white balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Start with a heavy bottomed frying pan and get it hot. Add half of the olive oil and begin with mushrooms cap side down. If mushrooms are large you may cut them in half. Saute the mushrooms on medium high till mushrooms start to brown and get slightly soft. Stir to get all the mushrooms coated and browned. Add all the spices and stir well. Add remainder of the olive oil and add the shallots and peppers and continue cooking. Add the minced garlic and cook for one more minute. Add the balsamic vinegar and stir well to incorporate. Last add the salt and black pepper and stir. Place mushrooms in a glass bowl or non reactive serving dish. Mushrooms may be eaten warm or cold. The mushroom flavor improves if left to marinate in the refrigerator for a couple of days. Mushrooms may be used on an antipasto plate, as a salad or added to salads. 

Tomato Poblano Pasta

Tomato Poblano Pasta

6 poblano peppers, seeded, roasted, skinned, and chopped
1 large shallot chopped (may substitute 1/2 yellow or red onion)
8 mini red peppers seeded, then chopped
scant amount of olive oil to saute
1 teaspoon garlic powder
1 teaspoon cumin
1 can whole tomatoes, tomatoes chopped
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
pasta of your choice such as tagliatelle, farfalle, fusilli

Prepare poblano peppers by cutting them in half, removing seeds and membranes. Place poblanos on a parchment lined sheet pan skin side up. Roast poblano peppers in oven at 425 F for 20 minutes. Cover poblano peppers with a towel. When cool remove skins and chop. Meanwhile saute shallot and mini red peppers in olive oil. Add cumin and garlic powder to bloom. Next add chopped whole tomatoes and the juice they came in. Add salt and pepper to taste. Toss tomato poblano sauce in pasta cooked which was previously cooked al dente. I surprised myself, this dish is rich and very delicious with a hint of heat from the poblano peppers.