August 9, 2011: Tomato, Basil and Mozzarella Salad Recipe

As we suffer through the hot “Dog Days of Summer” in August, the last thing we want to do is heat up the oven or eat a “heavy” dish. So here’s a very quick, light and refreshing dish you can serve as an appetizer, a salad, or just a side dish. Be sure to use the freshest ingredients you can find, such as tomatoes picked right from the vine in your garden, for the tastiest combination of flavors.

Tomato, Basil and Mozzarella (also known as Caprese) Salad 

1 heirloom or other fresh, meaty tomato
1 bunch large basil leaves
8 ounces fresh mozzarella
Balsamic vinegar
Black peppercorns

Thinly slice the tomato and the mozzarella. If the tomato is very large, cut the slices in half. On a small plate, arrange a tomato slice, topped with a slice of mozzarella and a basil leaf. Repeat until one third of all ingredients are used. Continue with remaining ingredients to make a total of three individual salad plates. Drizzle with a bit of balsamic vinegar and sprinkle with freshly cracked black pepper. Serve at room temperature.

Tip: For an artful flair, use a squeeze bottle for the balsamic vinegar and make a design on the plate with it, then stack the tomato, basil and cheese in the middle.

July 27, 2011: Margherita Pizza Recipe

My husband and I love pizza but I get tired of making the same old pepperoni and black olives or white pizza with alfredo sauce. The other night I was watching the Food Network (which I’ve been accused of doing nonstop) and all the show episodes focused on pizza. Ever since then I was craving pizza so I decided to try this one with a thin crust and no sauce.

Note: I have some special tools in my kitchen because I love making pizza; if you don’t have them you can still make this recipe but it won’t turn out quite the same. Using this recipe, you should have a thin, crispy crust on the bottom that's hard to achieve without a pizza stone.

Margherita Pizza

Dough:
¾ cup warm water
1 ½ t. yeast
1 ½ T. olive oil
¾ t. sugar
¾ t. salt
2 – 2 ½ cups flour

Dissolve the yeast in the water. Add olive oil, sugar, salt and about 1 ½ cups of the flour to your stand mixer or food processor. Gradually add remaining flour until mixture forms a ball. Place in a greased bowl and let rest in a warm place until dough is doubled in size. Preheat oven to 450 degrees.

On a floured surface, roll out the dough to a thin circle. Fold into quarters and carefully place on a pizza peel dusted with cornmeal. Transfer the dough from the peel to a pizza stone set on the lowest rack of your oven. Bake for about 10 minutes, until the bottom starts to brown and the top bubbles. Remove from oven, using the pizza peel.

Brush the hot dough with 2 T. olive oil mixed with 1 head roasted garlic*, minced, and 6 large basil leaves, cut into thin slices.

Layer on top:
2 tomatoes, thinly sliced
8 ounces mozzarella bocconcini, sliced

Put topped pizza back in the hot oven for 5 minutes. Turn oven to broil and cook for another 5 minutes, until toppings are sizzling. Remove from oven and transfer from pizza stone to cutting surface.

Serves 2 – 3

* To roast garlic: take an unpeeled head of garlic and place in the middle of a piece of foil. Sprinkle it with olive oil, salt, and pepper. Bake in the oven or on a grill at a moderate temperature for about 20 - 30 minutes.