So here is one of the 2 recipes that I promised you yesterday!
I created this recipe a few years ago after seeing a tv show. It was a recipe that was originally brought over from the Ukraine, but since they never released the recipe I had to make it up from memory!
It is a mix between a pizza and a calzone, but has a ground meat filling with lots of onions, paprika, and garlic!
I’ve been super busy with my studies this week so I haven’t had too much time to post any new recipes. But tomorrow I will!
I’m going to be putting up the second part of the Bacon Ice cream series, and a new dish that I have yet to name! It has a hungarian background, but since I don’t speak Hungarian I have no Idea how to spell it!
I don’t have time to post all 3 recipes for the bacon ice cream, but I have enough time to do one!
I got the idea originally from Smokin bones a few weeks ago, and ever since I thought I could do better! So here is my interpretation of the bacon ice cream I had at Smokin bones.
Vanilla ice cream with bacon brittle
Good quality vanilla ice cream
1 cup white sugar
1/2 cup corn syrup
1/2 cup water
1 tbsp butter
1 tsp vanilla extract
1 tsp baking soda
1/2 cup crumbled bacon (reserve 1 tbsp for garnish)
Preparations and Cooking:
In a small pot, mix the sugar, corn syrup, and water together. On medium heat, combine the mixture until clear. Turn the heat up to medium/high and boil (do not stir!), using a candy thermometer bring the mixture up to 300 degrees F (hard crack).
immediately take the sugar mixture off the heat, Mix the baking soda, butter, vanilla, and bacon into the sugar mixture. (this might get a bit scary because it bubbles, but it’s okay!)
When the bubbles subside, pour onto a baking sheet that is lined with parchment paper.
Allow to cool for 30 minutes
Break the brittle into pieces and put half of the brittle into a food processor. Blend the brittle in the food processor until it is the texture of coarse corn meal, pour the mixture into a bowl.
Scoop out a ball of ice cream and roll it in the bacon brittle until it is completely covered.
Serve with a piece of the intact bacon brittle and some crumbled bacon for garnish.
Thanks for checking out part 1 of my bacon ice cream adventure! Please let me know what you think and try it out yourself!
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This weekend has been a little crazy, so I haven’t been able to come up with any full new recipes, but I will have some tomorrow for you! I have been playing with the idea of bacon ice cream ever since I had it at Smokin bones. I really think that there is some untapped bacon goodness in this concept, so ill be doing my interpretation!
Check back tomorrow to see how it turns out!
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Place pizza stone on the lowest rack, preheat the oven to 550 degrees F.
In a large bowl, combine 1 1/4 cups of the flour, the yeast, and the salt; add the warm water to the flour mixture. Mix with an electric mixer on low for 30 seconds. Once all the ingredients are mixed, turn on high and mix for 2 1/2 to 3 minutes. Stir as much of the remaining flour in with a wooden spoon.
Lightly flour a clean surface and knead dough until moderately stiff dough, (around 4-5 minutes). Let it sit for 5 minutes before rolling out.
Cut the dough into 4 equal parts. On a clean, lightly floured surface, roll out as thin as possible, this should make at least a 12″ circle.
Turn a baking sheet upside down and spread 1 tbsp course corn meal on it (this helps the dough slide off the baking pan). Place the dough gently on the baking sheet.
Lightly oil the dough and the spread a thin layer of tomato sauce on top. Top with prosciutto, mushrooms, basil, desired amount of goats cheese, and parmesan. Drizzle on a generous amount of balsamic.
Slide off the pan onto the pizza stone with a spatula.
Cook until the top starts to brown and the crust is crisp (approx. 5-7 minutes).
Remove from the oven and cut, serve immediately!
Thanks for checking out my blog! I hope you enjoyed this recipe. Let me know what you think and how it turns out for you! Don’t forget to like us and share us with all your friends!
This is just a sneak peek of what I will be posting in a few hours! This is the first time that I have shown anyone my thin crust pizza recipe and I really hope everyone will give it a try, and let me know how it works out!
Check out the recipe later today! Don’t forget to like this post and share with your friends!
Hope you have enjoyed all the recipes that I have posted over the last few days! I’ve got lots more to come, and I’ve even got a restaurant review that I will be posting next week! But let’s get to the reason I’m posting today! I was feeling like a break from the heavy dinners I usually cook at this time of year and decided to go with something nice and light! So I thought, why not make a salad? Usually I don’t think like this, my brain instantly blocks salad from my conscious thoughts, but today I broke through that barrier! This recipe was inspired by a Jamie Oliver recipe from many years ago on his trip to Italy. He called it a Street salad (Insalata di strada), with the inspiration from a street market in Sicily.
Wash the potatoes and add to a lightly salted pot of boiling water, boil until they are soft but still hold their shape. While the potatoes are boiling, heat a small pan on medium with a splash of olive oil, add the reserved half of the sliced fennel and fry until slightly golden.
While the potatoes and fennel are cooking, wash the greens and fennel, toss in a large bowl.
For the dressing, Mix the tangerine juice, wine and balsamic vinegar, and about twice as much oil (equal parts olive and grapeseed oil). Add the mustard, capers, and oregano and season to taste with salt and pepper. Mix everything together.
When the fennel is browned, remove from heat and set aside. Once the potatoes are tender, drain and let them steam in the colander for a few minutes. Slice them in half and throw them into the salad along with the grilled fennel. Dress and serve immediately.
Hope you enjoy this recipe as much as I did, it was a nice change from the regular green salad with bottled dressing!
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Hey everybody! I would first like to thank everybody who is reading this blog! I’m really happy to share that every day my page views are doubling, and it makes me want to post tons of new and even more exciting recipes and photos!
So today I didn’t really want to cook a complicated lunch, so I didn’t! I took a few simple ingredients and turned it into a mouth-watering lunch or appetizer!
Roast mushrooms with Goats cheese and Balsamic Glaze
1 Portobello mushroom, sliced thinly
8 Cremini mushrooms, sliced thinly
1/4 cup crumbled goats cheese
1/4 cup grated Parmesan cheese
2 tbsp balsamic glaze (refer to previous blog post for recipe)
good quality olive oil to drizzle on top
Preheat oven to 450 degrees F, and line a 12″ by 18″ baking sheet with tin foil.
Spread the mushrooms across baking sheet evenly so that they are not overlapping. Sprinkle goats cheese and parmesan cheese on top of the mushrooms evenly so that each slice gets a little bit of cheese. Add a pinch of salt and pepper on the mushrooms and drizzle generously with good quality olive oil.
Place pan in oven and allow to cook for 4-5 minutes until the cheese is melted but not browned. Turn the broiler on and cook mushrooms until cheese starts to brown and become crisp. Be careful, this only takes a minute or two, so I recommend watching to make sure they don’t burn!
Remove from oven and immediately transfer to a serving dish. Drizzle with the balsamic glaze and serve immediately!
Thanks for checking out my latest recipe everyone! Don’t forget to like us on Facebook and share this page with all your friends!
So today I didn’t really want to cook a complicated lunch, so I didn’t! I took a few simple ingredients and turned it into a mouth-watering lunch or appetizer! All I’m going to tell you is that you’ll need to make that balsamic glaze that I posted yesterday!
Check back later today for the complete details and recipe!
Bacon is a veg
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