Monday, August 17, 2009

Fig, Prosciutto, & Caramelized Onion Pizza

The figs are perfectly ripened with a nice chewy, sticky texture and the prosciutto gives a salty, crispy element. Heaven!

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  • pizza dough
  • 1 pint large black mission figs, quartered
  • 1 red or Vidalia onion, sliced
  • 1/4 cup marinara sauce
  • 5 thin slices of prosciutto, halved
  • 4 ounces Edam cheese, shredded

Roast figs and onions (drizzled with EVOO) for 30 minutes at 350 degrees. Assemble: pizza dough, sauce, figs (along with any fig syrup from the roasting pan), onions, prosciutto, and cheese. Bake at 500 degrees for 10-12 minutes.

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Recipe courtesy of Varmint Bites

Simple Zucchini Cakes

I made these last night for dinner. They reminded me of eggplant parmesan using shredded zucchini. It’s a good, solid dish and way to use up the plethora of zucchini that everyone has around at this time of year.

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1 large egg
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon baking powder
2 cups shredded zucchini (about 2 medium/1 pound)
1 tablespoon extra-virgin olive oil

1. Preheat oven to 400°F.

2. Beat egg in a large bowl. Stir in salt and pepper, plus baking powder. Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid. Add the squash to the bowl; stir to combine.

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3. Heat oil in a large ovenproof nonstick skillet over medium heat. Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash cakes. Cook until browned and crispy on the bottom, 3 to 4 minutes. Gently turn the cakes over and transfer the pan to the oven. Bake for 10 minutes. Serve immediately.

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Recipe courtesy of Ina Garten


Lele said...

Those recipes look so good! I want to make both of them!

I'm sorry you've been having a rough few days. It's so sweet (and generous- seriously, I am making those recipes SOON) of you to continue to share your awesome sounding eats in spite of that!

The Healthy Hostess said...

I am going to make those tonight!!
:) Thanks!