Monday, December 14, 2009

Potato pizza pie

Potato pizza was something introduced to me 3 years ago by a coworker. This is an Italian dish that is equally as good as its tomato sauced counterpart but not as well known. It is easy to make, great for sharing and aesthetically pleasing. I made this twice over the weekend and it was a hit amongst my friends.

pizza dough (I used store bought whole wheat) OR you can buy ready made pies
1/2 a cup of finely chopped onions
1/2 of a potato sliced thinly
salt, pepper to taste
rosemary to taste
sliced fresh mozzarella cheese
sliced gorgonzola cheese

Preheat your oven for 10 minutes at 250 F.
1. Saute potatoes and onions in a skillet with olive oil until lightly browned, add salt and pepper, let it cool
2. On pizza dough, drizzle with olive oil
3. Spread cheeses evenly, or in a pattern on pizza dough
4. Sprinkle rosemary on top
5. Arrange and place potatoes and onions on top.
6. Top with more cheese if desired. Sprinkle on a bit more rosemary.
7. Bake in oven at 350 F for 20 minutes.

Monday, December 7, 2009

Happy (re) birthday

The Epicurious Diva: One Meal at a Time

This was my one of five birthday cakes from my 26th birthday. My sister bought me this one. The rebirth of my food blog is worthy of a b-day cake photo. I have forgotten how much I love to cook and invent recipes. Just thinking about all the culinary creations that I want to try out is making me excited and happy. Happy Rebirth, Epicurious Diva!

I'm back and I missed you.

The Epicurious Diva: One Meal at a Time

Hello, how I've missed you. Forgive me for the neglect. Anyway, don't cry, I'm back and here to share more recipes, musings and rants with you.

This photo was taken during my stay at Mwaybe Safari and Hotel in Uganda. It was the first time I've had passion fruit and it tasted exactly like how I imagined it to. It was the perfect balance of sweet and tart and had a unique taste, unlike any other.

I'm glad to be back.

Saturday, December 20, 2008

Merry Christmas!

If this is your first time visiting this blog, it is probably because you've received a present from me.
I like giving homemade gifts and I'm a secret (not so secret) green girl.
Let's get to the good stuff...

Jar contents:
Long grain rice
chicken broth powder
chopped, dried apricots, apples, cranberries, and raisins
dried chives, bay leaves
salt and pepper

One jar serves 6-8 people

Boil a pot of water.
In a pot or sauce pan, heat up as much or as little butter as you'd like.
Add a little bit of hot water to the pan, stir with a wooden spoon.
Add jar contents, stir.
Add more water, the contents should be in a soupy state by now.
Keep a lid on the pot for a few minutes. Keep your eye on it in case it boils over.
Check on the state of the contents. A lot of water should have been absorbed by the rice, so add a bit more water.

Cooking time: 15 minutes.

Other ideas:
Once you are done cooking the rice, the fun doesn't need to stop there. You can also try the following ideas:
Put rice in a casserole dish, flatten it until it is leveled. Place sliced/shredded cheese on top. I recommend a sharp, old Cheddar. Crush candied walnuts/pecans/almonds. Sprinkle on top. Bake for 15 minutes.

Add a can of chicken broth and turn it into a chicken rice soup.

Make a balsamic glaze to drizzle on top of the rice.
Directions for balasmic glaze:
in a small sauce pan, heat up balsamic vinegar, brown sugar, salt and pepper.

Friends, this jar of rice is really just a blank canvas for your culinary imaginations. I encourage you to listen to your intuition. Leave a comment and or a picture of what you've created.

Merry Christmas to all!

Thursday, October 2, 2008

Chick pea penne

Chick pea penne has a nice ring to it. I was going to call it Chic Penne but that was too lame for my liking.
I made this dish a few weeks ago but have only found time now to blog about it.
This is vegetarian soul food at its best. Let's review the ingredients:

2 cups of penne or whichever pasta you prefer
1 can of chick peas (cheap, and oh so healthy)
1/2 a chopped red onion
1/2 cup of chopped PRE-BOILED squash
1/2 cup of chopped grape tomatoes
1 cup of tomato sauce
salt and pepper to taste
2 teaspoons of olive oil
as much BASIL as you want


1) Boil pasta. I'm not going to teach you how to do that because most of you already know how and if you don't, that's what Google is for. My only tip for you is to add some salt and olive oil to the boiling water. The salt gives the pasta a bit of taste and the olive oil prevents it from sticking.

2) In a pan, saute the red onions for 1 minute, then add squash. This is where you can add some seasoning of your choice. I added salt, pepper, and basil. Saute for 3 minutes until the squash is soft and browned.

3) Add in chick peas (drain from can and rinse before using).

4) Add tomatoes and tomato sauce to the pan. Stir gently.

5) Taste it with your long wooden spoon. Is it missing anything? More spice? Needs kick?

6) Put sauce on top of pasta and serve.

Monday, August 4, 2008

Summer Nights

Paultato and I spent Saturday evening cooking a fabulous summer meal.

First Course: Spinach salad with goat cheese croquets drizzled in balsamic raspberry vinaigrette

Second Course: Butter chicken and veggie "pizza"

Third Course: Fresh cat sashimi
Just kidding! That's Madonna (the cat) doing her thang.

The Epicurious Diva: One Meal at a Time

Saturday, February 23, 2008

Bruschetta, baby

I bought a bag of pesto flavoured pita crisps today but had nothing to eat it with as they were pretty bland on their own.
I looked into the fridge and found a container of canned plum tomatoes.
At first, I was going to make salsa but personally, I feel that Italian food > Mexican food. Thus, I decided to make bruschetta. I didn't know how to make bruschetta so I had to look up the ingredients online. I didn't really follow it (as usual) but I learned that it requires olive oil and balsamic vinegar. I'm really shocked at just how EASY it is to make this delicious Italian appetizer. This is going to be a staple in my kitchen from now on. I will eat bruschetta as a snack or a meal. I loves it.

Here is my recipe for my version of bruschetta:

Serves 1-2 people (In my case, one. I ate the entire bowl of tomato goodness.)
1 cup of canned plum tomatoes with liquid in tact
1/4 cup of finely chopped red onion (the finer the better to avoid bad breath)
salt and pepper to taste
a handful of finely chopped basil
3 tsp. of olive oil
2 tsp. of balsamic vinegar

Put everything into a bowl and mix!!!

Can be used to top crusty bread, or in my case, pesto pitas. I like that the flavour of the pesto complements nicely with the bruschetta.

Sorry, no photos today. It was that good.