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Polenta Pizza

December 3, 2013 by Kristin

What a Monday! It’s week three at the new job and I couldn’t be happier. I’ve been getting these bursts of adrenaline and excitement that I don’t remember feeling consistently since 2007 when I worked as a project engineer on this building. Let me just tell ya, it’s exciting to be excited about {real} work again!

And this excitement, rather than taking away from, is flowing directly into FoodFash. I drove home with atypical energy for 6-ish o’clock and a huge grin {one of those ear to ear kind}. I knew from the moment I walked in the front door that I was going to own the polenta pizza I had been dreaming about for days.

I made my own sauce, acknowledging that I prefer my marinara over most. And then I whipped out the new cast iron skillet that ordered through Gilt a few weeks back. I stacked and baked and topped and ate. I was satisfied, completely.

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Zucchini Ribbons With Almond Pesto

September 10, 2013 by Kristin

I’m years past the point of full-price Anthro shopping. Unless I’m in the market for a Volcano candle, I B-line it to the sale rack. I sift through too long skirts and too warm coats, but occasionally find the find of all finds. Like the time I stumbled upon a $630 pair of Joie boots for $139 or the time I found the most perfectly fitting pair of shorts and bought them in every color. Last weekend I found a different kind of a find. A food blogger kind of find. A slightly torn, heavily discounted Smitten Kitchen cookbook.

When I brought the book home, I flipped through it page by page. And as I flipped each page and read each description aloud, my eyes grew wide and my voice… little kid excited. So excited that a friend may have suggested I re-read all of these recipe descriptions in front of the camera so everyone else could be as entertained by me as he was.

I must have tabbed a gazillion recipes – there were so many that appealed to both my healthified side and my butter-baking side. I saved the butter-baking kind for later and started with the Zucchini Ribbons with Almond Pesto. The almond pesto was one of the most wonderfully flavored things that’s ever come out of my kitchen. Smoky almonds, tangy lemon, salty parm – serious goodness! Topped with this pesto, I could eat zucchini ribbons for hours. And I just might have done that.

Zucchini & Tomato “Lasagna”

April 17, 2013 by Kristin

Purchasing a mandolin slicer and making zucchini lasagna are two things that have been on my list for an unbelievable length of time. And I’d like to say that I purchased a mandolin slicer this weekend which allowed me to finally whip up zucchini lasagna, but that’s totally not the case. In reality, I bought the slicer about five months ago and it took five months to remember to put these five ingredients on my grocery list. I used to be much better at lists…

My intention for this recipe was something extra simple that involved lots of fresh stuff and minimal packaged stuff. Oh! And to make something that sorta kinda resembled lasagna. My intention was not slicing off the top of my middle finger, which most definitely happened.

FoodFash Zucchini Lasagna (Yields 4 servings)

3 large zucchini, sliced lengthwise on a mandolin slicer

3 large tomatoes, sliced

15 ounces part skim ricotta

1 cup shredded mozzarella cheese

1/3 cup fresh, chopped basil

1-1/2 teaspoons garlic salt

1/2 teaspoon pepper

1 egg, beaten

3/4 cup shredded mozzarella cheese

Preheat the oven to 425 degrees. In a medium bowl, mix ricotta, 1 cup mozzarella, and basil. Add the garlic salt and pepper, to taste if you prefer. Once the seasoning is added, mix in the beaten egg. In an 11-ish-inch round pan (I used this one), layer the bottom of the pan with sliced zucchini. Gently spread 1/2 of the ricotta mixture over the zucchini and then top with 2 layers of sliced tomatoes. Spread the remaining ricotta over the tomatoes and then top with a final layer of sliced zucchini. Sprinkle with the remaining 3/4 cup of mozzarella cheese. Bake for 40 to 50 minutes, until cheese is golden brown. Let cool for about 15 minutes (until liquid sets) before serving.

I was a little nervous when I pulled the super bubbly pan out of the oven, but once the cheese cooled everything held together quite nicely. And as far as the taste, I couldn’t believe how much this dish satisfied my lasagna craving. I’ve been eating the leftovers this entire week and my only complaint is that it only made four servings!

Pickled Egg Salad

April 3, 2013 by Kristin

After 48 hours of pickling, the eggs and I were finally ready for Tasting Table’s Pickled Egg Salad.

I pulled out the box grater and got to work shredding the eggs. I would have never thought to shred eggs, but it worked really well with the eggs’ new consistency (the pickling process makes the whites much firmer than normal). I poured the shredded eggs in a medium sized bowl and added 1/4 cup mayo (Vegenaise), 1/2 teaspoon dijon mustard, and 1/4 teaspoon cayenne pepper. I deviated from the recipe by halving the mayo and nixing the salt.

This egg salad was definitely a unique twist on a classic. Between pickling and shredding the eggs, they took on the flavor and consistency of cheese or a cheese spread, which completely confused my tastebuds. Did I like it? Yeah, I think I did! I ate three sandwiches over the course of a few days. Would I make it again? Probably not. I’d like to dabble in pickling a bit more, but I love a classic egg salad too much to go through the extra effort of a 48-hour pickling.

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