Pizza Panini

I was inspired to make this by a post on the blog Plain Chicken, although this is not even the same recipe. Do you ever do that, start out with the intention of making one thing and end up with something completely different? Steph has a really cute blog, so do check it out.

I used a purchased foccacia, a sturdy bread, because I planned to really pile it up with pizza toppings. I don't have a panini press, so used my stovetop grillpan, with a cast iron skillet for flattening. Since it is too hot to bake a pizza, this worked out just fine to get a little pizza hit. And I will be making these again. Soon.

Pizza Panini
Foccacia
Provolone cheese
Fresh sliced tomatoes
Fresh basil
Thinly sliced red onion
Fresh sliced mushrooms
Red bell pepper slices
Pepperoni
Marinara sauce for dipping

Split the foccacia horizontally. Pile on pizza toppings of your choice. I like to use cheese on the bottom and the top because it helps hold everything in place. Grill and press until toasted and the cheese is melted. Serve with your favorite marinara sauce.

Olive Potato Salad with Grilled Scallions

This is not my usual way of making potato salad, but was born based upon ingredients I had on hand and which needed to be used. It is one of my favorite things about cooking. . .taking inventory in the kitchen, then creating a dish.

I already had a grill going so decided to grill the scallions, which turned out to be a smoky flavor bonus. But I would not have heated up the grill just for that. Also, I originally thought I would dress this salad with lemon juice and olive oil, but knew my husband would prefer it dressed simply with a little mayo.

Olive Potato Salad with Grilled Scallions
2 lbs. yukon gold potatoes, scrubbed
8 scallions (1 bunch) grilled, then sliced
2 stalks celery, sliced
1 cup pimiento stuffed green olives, sliced
3 hard boiled eggs, sliced
1/4 cup chopped fresh parsley
3 Tbsp. (approx.) mayo
Salt and freshly ground black pepper to taste

Simmer the potatoes, whole and unpeeled, in salted water, until fork tender. Try not to over cook them. Meanwhile, slice and combine, in a large mixing bowl, the celery, olives, scallions, and eggs.

When the potatoes are done, drain them, and rinse in cold water. When they are cool enough to handle, slip the skins off with a paring knife and chop into bite size pieces. Add to the mixing bowl with the vegetables and eggs. Add the parsley and stir gently until everything is well blended. Fold in the mayo and add salt and pepper, to taste. Chill for a few hours before serving.

Grilled Ratatouille

I suppose there are as many recipes for Ratatouille as there are cooks to prepare it. If you didn't know this very popular French dish before, you probably do now from the movie of the same name.

Ratouille is a wonderful dish to make in the summer, while all the vegetables are abundant and at the peek of freshness, which is also when they are the most affordably priced. I went on a trip to the Farmers Market for my vegetables. I bought 8 Japanese eggplants, 6 summer squash, 3 large Vidalia onions, 1 each red and green bell peppers, and 4 very large and perfectly ripe and lucious tomatoes, all for under $8. And I made a huge pot of Ratatouille.

I posted a version of Ratatouille with roasted tomatoes, which are delicious, last year, but it was already into the fall when I made it. Right now, I'm not roasting anything! For this version, I grilled most of the vegetables.

Making Ratatouille does involve quite a lot of vegetable chopping, so I hope you have a good cutting board, a sharp knife, and enjoy the quiet meditative process of working with fresh, lovely vegetables.

Grilled Ratatouille
3 large onions, roughly chopped
3- 4 plump cloves garlic, chopped
2 bell peppers, any color, quartered, seeds removed
8 Japanese eggplant, split in half lengthwise
6 summer squash, split in half lengthwise
4 very large ripe tomatoes, peeled and coarsely chopped
Salt and freshly ground black pepper
1 Tbsp. fresh rosemary, finely chopped
Olive Oil

In a large soup pot, cook onions, in olive oil, over medium low heat, until tender. Meanwhile, drizzle peppers, eggplant, and squash with olive oil, and salt and pepper them. Grill until tender. Chop the grilled vegetables to desired size and add to the pot with the onions. Add the garlic. Stir together, and simmer for a few minutes. Finally add the chopped tomatoes and the fresh rosemary. Cover and simmer for about 30 minutes. Taste and adjust seasonings.

Serve with French bread and brie. Ratatouille is also delicious with steak, and equally satisfying with brown rice. It is good hot, cold, or at room temperature, and the flavor improves after a couple of days of refrigeration.

Caprese Inspired Pita Pizza

I had several homegrown, ripe tomatoes, as well as a few whole wheat pita breads, and made these simple pizzas. I went to the market down the street to buy fresh mozzarella. I was very disappointed to find they were sold out of fresh basil and for the life of me, I don't know why we didn't grow any this year. I did, however, have oregano and chives growing, so substituted those.

Caprese Inspired Pita Pizza

4 whole wheat pita breads

3 medium large tomatoes

8 oz. fresh mozzarella cheese, sliced

Basil or other fresh herbs

Olive oil

Salt and freshly ground black pepper to taste

Slice the tomatoes, then place them in a single layer on paper towels to absorb some of the extra moisture. Meanwhile, place the pita breads on a baking sheet and brush generously with olive oil. Slice the mozzarella. Arrange alternating layers of tomato and mozzarella around the bread. Sprinkle with chopped fresh basil, or other herbs of your choice, and salt and pepper.

Bake on the bottom rack of a preheated 425 degree oven for about 10 minutes, until heated through, the cheese is melted, and the bottom is toasted.

Stuffed Dates

I was searching for an appropriate Middle Eastern dessert, which would not involve baking, to end my Falafel dinner, when I came upon the concept of stuffed dates. Simple, sweet, healthful, cooling. Perfect.

Stuffed Dates
Pitted dates
Toasted whole almonds
Confectioners sugar

Stuff each date with an almond then roll in confectioners sugar. Cover and refrigerate until ready to serve.

After a few hours of refrigeration, the dates began to absorb and moisturize the sugar, making it glaze-like, rather than powdery like they initially were.



Delicious with a cup of coffee.