This weekend was filled with some really good eats. It began Friday evening with our friends Dan & Amy and a Weinberger favorite: Cast Iron Deep Dish Pizza and Chocolate Candy Corn-alicious Cup Cakes.
For the Pizza:
1 Large pizza dough from your local pizza joint
6-10 Cremini Mushrooms
1 8oz. can of garlic and herb tomato sauce
3 Links of Italian Sausage
1 8oz. package of Low Moisture Part Skim Mozzarella Cheese
Preheat oven to 425 F
Begin by slicing and sauteing your mushrooms and It. sausage in a non-stick pan over medium heat.
Meanwhile roll out your room temp. pizza dough.
Dab a paper towel with oil and spread the oil around your cast iron to prevent sticking. Lay your pizza dough over the cast iron skillet & cut off the excess dough.
By now the mushrooms and It. sausage should be done. Fill your pie with the meat mixture, your sauce, and cover with cheese. Traditional deep dish has the sauce on top- but I like to see the beautiful browned cheese.
With the excess dough I like to make bread sticks covered in 1 TB of butter, garlic powder, & herbs de provence.
The pizza should take about 25 min. depending on the oven. I like to check mine after 20 min.
Voilà!
For the Cupcakes:
For the record I did make scratch chocolate cupcakes, but they weren't chocolate-y enough. It was Friday afternoon and I didn't have time to do it again. This box mix actually turned out really tasty!
Go Here for the icing recipe! Sunday we had all orange food in honor of Halloween, so we enjoyed homemade tomato soup and sweet potato oven fries.
For the Soup: Courtesy of Martha Stewart
Serves 6
tablespoons unsalted butter1 onion, coarsely chopped1 to 2 cloves garlic (optional)2 (14-ounce) cans whole peeled tomatoesCoarse salt and freshly ground pepper1 1/2 cups Basic Chicken Stock, or water1/2 cup heavy cream (optional)
Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
*I actual used an emersion blender, which worked great. While I was blending I slowly added 1/2 & 1/2 in place of the cream.
For the Sweet Potato Fries:
Serves 2
2 average sweet potatoes
Salt & Pepper
Garlic Powder
Preheat oven to 415 F
Peel and slice potatoes, we do ours about a cm thick. Sprinkle with olive oil, s & p, and garlic powder. Spread over a cookie sheet and bake in oven for about 30 min. *Flip after 15 min.
As you can see I like it pretty simple. Sometimes I like to jazz it up, but I don't see that happening for another week and a half or so. Until next time Joyeux Cuisson!