homemade pizza: prosciutto + fig + arugula

Last week, I made about 24 different pizzas at a catering event using one of the nicest outside wood burning ovens I have ever seen. I loved every second of it. There is something really amazing about cooking food in a wood burning oven and pizzas take little to no time with temperatures well above 600 degrees. Crispy and perfect crust every single time. No wood burning oven at my house, so here's my way of cooking pizza in the oven at home. This is probably one of my favorite pizza flavor combinations to make. I love a crispy pizza with a simple garlic oil base and minimal, yet high quality ingredients. Fig season is in full effect here in northern CA, so I'm taking full advantage of these beauties. If you do not have access to fresh figs or figs are not in season, then simply omit the figs or use a nice fig jam to layer on the bottom of the pizza for a little added sweetness.

Prosciutto, Arugula, and Fig Pizza
Makes one 10-12” pizza

Ingredients:
1 ball pizza dough, store-bought or homemade
2 tablespoons extra-virgin olive oil, plus more for finishing
kosher salt  
2 garlic cloves, thinly shaved or sliced
1 teaspoon dried oregano
½ teaspoon red pepper flakes
2 ounces low-moisture mozzarella, shredded
4 thin slices prosciutto
4 figs, thinly sliced
A couple of handfuls arugula
Shaved parmesan

What to do: Remove the oven racks from the oven and place a pizza stone on the floor of the oven. No pizza stone? Use the underside of a thick baking sheet. Preheat the stone or baking sheet in a 500 degree oven for at least 30 minutes.  

Generously flour your work surface and place your round of dough in the center. Dust the dough lightly with flour. Working with your hands, pull and stretch the dough out to your desired circle size. Transfer the pizza dough to a pizza peel pre-dusted with semolina flour or a simply a piece of parchment paper.

Brush the rim of the dough with olive oil and sprinkle the entire surface with kosher salt. Use the back of a spoon to evenly spread the remaining oil over the surface of the dough, leaving a 1-inch rim without any oil. Evenly sprinkle the shaved garlic, oregano and chili flakes over the dough. Scatter the shredded mozzarella over the pizza and slide it into the oven and bake until the crust is golden brown and crispy, 8 to 12 minutes. Remove the pizza from the oven. Lay the prosciutto slices and fig slices evenly across the pizza. Pile the arugula and shaved parmesan on top. Drizzle with finishing olive oil. Serve.

grilled mini lamb burgers + herb yogurt

Grilling season is HERE! Whenever I am back in SF for a weekend, I make it a point to stock up for the week at one of my local farmers markets. I have been going to the Clement Street farmers market for a couple of years now and consider it to be one of my favorites in the city. It only spans a couple of blocks, but it is packed with awesome vendors (including one of my favorite Indian food vendors from Monterey- whoa, so good)!  Anyways, this past Sunday, I stopped at the Happy Hens Farm tent (sustainable, working farm located on Sonoma Mountain in Petaluma, CA). The all natural, 100% grass-fed ground lamb caught my eye- lamb is one of my favorite meats to prepare and eat- any cut will do really, but I was craving a juicy burger, not any 'ol burger, but a freaking delicious lamb burger.  

**This recipe is sponsored by Frontier Co-Op, makers of amazing spices that are non-GMO, non-ETO (ethylene oxide), and non-irradiated. Frontier Co-Op is committed to providing pure seasonings that taste great and promote healthy communities, as well as a healthy planet. They source their spices from growers committed to quality, sustainability and ethical trade. Frontier's new Sea Salt Table Grind is the perfect grind between coarse and fine, perfect for everyday use, like these grilled mini lamb burgers. 

Grilled mini lamb burgers + herb yogurt
Serves 4
Prep: 20 minutes
Cook: 15 minutes

Ingredients:
Herb Yogurt:
1 cup Greek yogurt
juice of 1 lemon
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh mint, finely chopped

Lamb Burgers:
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon fennel seeds
1 ½ teaspoons Frontier Co-op Sea Salt Table Grind
1 teaspoon Frontier Co-op Organic Tellicherry black peppercorns, coarsely ground  
2 garlic cloves, minced
½ cup fresh flat-leaf parsley
1 tablespoon olive oil, plus more for grilling
warm or grilled pita bread
optional garnish:
pickled red onion, cucumber

what to do:
For the herb yogurt: In a small bowl, whisk together yogurt and lemon juice. Add chopped dill and mint and stir until evenly combined. Refrigerate until ready to use.

For the lamb burgers: Toast cumin, coriander, fennel seeds in a small skillet over medium heat, stirring, for 1-2 minutes or until fragrant. Transfer immediately to a spice grinder or mortar for grinding.

Add cumin, coriander, fennel, sea salt, black pepper, garlic, parsley, and olive oil to a food processor and pulse until finely chopped, scraping down the sides of the bowl as needed. Transfer spice mixture to a large bowl and add lamb. Using your hands, gently mix together until evenly combined.

Preheat grill over medium-high heat. Divide lamb into 12 miniature patties. Lightly oil the grill grates, and cook lamb patties until medium-rare, about 3-4 minutes per side.

To serve: Serve the grilled lamb burgers with mixed greens, the herb yogurt, pickled red onions, cucumbers, and warm or grilled pita.

Frontier Co-Op Sea Salt Table Grind 

smoked artichokes

My dad, Bucky, gets all the credit for this amazing picture. He sent it to me while on a boy's trip. His friend, Rob Robertson, is the mastermind behind this recipe. I have yet to sample Rob's magic, but I was so intrigued that I set out to try this myself. Smoking food requires even, low heat. In order to achieve this, you want to prepare a two-zone fire, setting all of the charcoals to one side while the food is placed over the other side of the grill. This will forever change your thoughts on artichokes!

Serves: 2-4
Prep: 20 minutes
Cook: 55 minutes

Ingredients:
1 lemon
2 artichokes, halved
¼ cup olive oil
¼ cup white wine
2 heads garlic, halved
Kosher salt
Freshly ground black pepper

equipment needed:
charcoal grill
charcoal
aluminum foil
several handfuls of wood chips (oak or hickory), soaked in water for 30+ minutes

what to do: Prepare a two-zone fire on a charcoal grill to medium heat (350 degrees). Arrange the coals in a neat mound and light with newspaper or fire starter. Once mostly covered in ash, the coals are ready to spread over to one side of the grill.

Cut lemon in half and squeeze juice into a non-reactive bowl. Fill the bowl with water and add lemon halves.

Working with one artichoke at a time, remove any stray leaves from the stem. Trim the thorny tips from the leaves with a pair of scissors. With a small knife or vegetable peeler, trim the green outer skin as well as the stem of the artichoke.

Cut the artichoke in half removing the choke with a spoon and place in the bowl of lemon water while you trim and prep the other artichoke.

Cut garlic heads in half.

Drain the artichokes and place each artichoke half on a square of aluminum foil. Drizzle each half with a tablespoon each of olive oil and white wine. Season with salt and pepper. Top each half with a half head of garlic. Wrap each half tightly in foil.

Drain the wood chips and add 1-2 handfuls directly to the charcoal. When the wood begins to smoke, place the artichokes to the opposite side of the grill for 45-50 mintues.

Carefully, remove the foil and garlic from each artichoke half. Add another handful of pre-soaked wood chips to the charcoal and continue to grill, exposed side down, for another 5 minutes.

Serve artichoke halves with melted lemon-butter or aioli. 

grilled pizza

Once you master the art of grilling pizza, you will never want pizza from the oven again. This is a fun way to spice up an overnight camping trip or backyard dinner party. To save yourself some time, pre-make the pizza dough or even pre-buy it- (store-bought pizza dough is the jam)! Pre-measure, slice, grate, etc. all of your pizza toppings and have them ready to go! Use your imagination with toppings- any cheese, vegetable, herbs sauce, meat, etc. can be used- get creative and make different types of pizza for everyone to try.  

Serves: 2
Prep: 15 minutes
Cook: 10 minutes

Ingredients
1 ball pizza dough, store-bought or homemade
2 tablespoons olive oil
Flour (for dusting) 
¼ cup tomato sauce
4 to 5 ounces, fresh mozzarella, shredded (or other cheese of your choice)
1 handful of spinach
1/2 red bell pepper, thinly sliced
1/2 red onion, thinly sliced

Garnish:
Red chili flakes
Freshly grated Parmesan

what to do: Pre-heat grill to 500 degrees. If using a charcoal grill, allow the coals to light and burn for at least 20 minutes (until briquettes are an ash-gray color).

While your grill is pre-heating, prepare and organize all of your ingredients and toppings. Add olive oil to a small bowl for greasing the grill and brushing your pizza dough.

On a lightly floured surface, shape the pizza dough by flattening it with your hands. Stretch or roll out the dough until you have a nice round shape, 12-14 inches in diameter.

Once your grill or charcoals are ready, lightly oil your cooking grid with a brush or wad of paper towels before placing food on the grill.

Brush one side of the dough with olive oil. Place the dough on the grill grates, oil side down. Brush the top side of the dough with oil, too. Let cook for 2-3 minutes.

Using a pair of tongs, flip the pizza dough. Working quickly, spread the tomato sauce evenly in a thin layer across the dough with the back of a spoon. Sprinkle the cheese and add your toppings. (Go light on the toppings to avoid a soggy pizza)! Cook the pizza for 3-4 minutes more until the bottom is crispy and charred and the cheese has melted.

Carefully remove the finished pizza with the tongs onto a cutting board. Let cool slightly, slice, and serve with red chili flakes and grated parmesan to your liking.     

grilled fish tacos

One of my first ever stops on a road trip to California was at Fish in Sausalito - just over the bridge from San Francisco. I dream of this place. Every visitor who comes my way is guaranteed a trip to this gem of a spot. Although my version far from compares, I decided to bring Fish into my own backyard and grill some fish and make some tacos. 

Serves: 2
Prep: 20 minutes
Cook: 6-7 minutes

Ingredients
1 pound halibut, boneless and skinless (or any other firm white fish- i.e. tilapia, cod, etc)
1 tablespoon olive oil, plus 2 tablespoons
2 limes, juiced
kosher salt and freshly ground black pepper
½ teaspoon chili powder
2 cups red or green cabbage (or a mix of both), finely shredded
½ tablespoon ground cumin
4 6-in corn tortillas
¼ cup cilantro, roughly chopped
lime wedges, to garnish

what to do:
For the fish: Place fish in a shallow dish. Combine 1 tablespoon olive oil, juice from 1 lime, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, ½ teaspoon chili powder. Stir and pour over fish. Place in refrigerator and let marinate for 15 minutes.

For the slaw: Using a mandolin or a very sharp knife, thinly slice the cabbage and place into a large bowl. Add the remaining 2 tablespoons of olive oil, the juice of 1 lime, ½ teaspoon salt, ¼ teaspoon pepper, and ½ tablespoon cumin to the cabbage. Toss to combine and set aside.

To cook the fish: Heat a grill to medium-high and lightly brush grates with oil. Remove fish from marinade and place the fish directly on the grill. Cook the fish on one side for 3 minutes, flipping and grilling the other side until cooked through (white and opaque), about another 2 minutes. Transfer to a clean plate.

Warm the tortillas on the grill for about 1 minute on each side. Remove and cover to keep warm. Alternatively, place the tortillas on a paper towel lined plate and place in the microwave for 20 seconds. Top the tortillas with cumin-lime slaw, grilled fish, and cilantro. Serve with lime wedges. 

roasted grapes

Roasted grapes are so amazing and so easy to prepare. I tend to top crostini with them or put them on salad- delicious with pork chops, too! 

Makes: 1.5 cups
Prep: 5 minutes
Cook: 15 minutes

Ingredients:
1 pound red grapes, cut into different bunches
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 bunch thyme

what to do: Preheat oven to 450 degrees. On a large, rimmed baking sheet, combine all ingredients, tossing with your hands to combine everything evenly. Transfer baking sheet to the oven and roast for 15 minutes (or more) until grapes have blistered and burst. Remove from oven and let cool slightly.

serving suggestions: 

• Crostini with ricotta or burrata and roasted grapes (spread ricotta cheese or burrata cheese on top of toasted baguette slices, top with blistered grapes) 
• Mixed green salad with roasted grapes
•  Pork Chops and Roasted grapes (switch out the thyme for rosemary- roast the grapes with the pork chops)  

cast iron seared rib eye and herb butter

We are spoiled here in San Francisco with our local Farmers Market- available throughout the Bay Area on a daily basis. I specifically love Marin Sun Farms. They sell 100% grass fed, pasture raised, California local meats. They have amazing stuff, and if you ever find yourself near Point Reyes check out their restaurant! I decided to stock up on some of their beautiful cuts of beef and went with a boneless rib-eye- yum! A lot of people are often intimidated when it comes to cooking beef, but I am telling you - this is so easy. If you don't have a cast iron, that's ok- hopefully you have a broiler. 

Serves: 1-2 servings
Prep: 20 minutes
Cook: 5-7 minutes
(Hang time for the butter: 2 hours) 

Ingredients:
1 pound butter, softened at room temperature
2 tablespoons fresh thyme, finely chopped
1 boneless rib-eye steak, 1 1/2 inches thick, room temperature
1 head garlic, cut in half
Kosher salt and black pepper
 

what to do: 
For the butter: In a small bowl, combine thyme and butter until fully mixed together. Scoop the mixture onto a sheet of plastic wrap or wax paper. Roll into a log shape, twisting the ends to hold everything together. Place in the refrigerator for 2 hours before serving. *Note there will be leftover thyme butter for a future use.* 

For the steak: Place a 10 in cast-iron skillet on high heat, until almost smoking. Meanwhile, place the oven on broil. Take one of the garlic halves and rub the steak. Generously season each side of the steak with salt and pepper. Immediately, put the steak in the skillet and cook for 1 minute without moving. With a pair of tongs, flip over the steak, add both of the garlic halves and place the skillet into the oven. Broil on high for 2 minutes. Flip the steak again and broil on high for an additional 2 minutes. Remove from oven and place the steak and garlic halves on a cutting board. Cover steak with aluminum foil and let rest for 7-10 minutes. Thinly slice the steak and add 1-2 tablespoons of the thyme butter. Serve immediately.  

Candied Blood Oranges

Candy-ing blood oranges is super simple. You can candy any citrus for that matter, and it is going to be delicious. You can dip these guys in chocolate, put on top of a cake, garnish your favorite margarita, etc. 

Serves: Makes about 16 orange slices
Prep: 5 minutes
Cook: 35 minutes

Ingredients:
1 cup sugar
1 1/2 cups water
2 blood oranges, sliced crosswise, 1/4 inch thick 

what to do: In a large skillet, combine the water and sugar and bring to a boil. Add the orange slices and cook over moderate heat, turning occasionally, for about 30 minutes (until the oranges are translucent and a thick syrup has formed). Transfer the oranges to a wire rack and immediately place under the broiler on high until caramelized and crispy. Let cool. Save the syrup for another use. 

miso noodle soup

Miso soup makes me think of those Japanese hibachi steak houses that I used to frequent back home. The soup was the opener, followed by a salad with a ginger dressing and then the most excessive amount of fried rice, grilled veggies, and some sort of steak/shrimp/chicken combo one has ever seen. (Leftovers optional). You definitely didn't walk out of those places feeling any lighter and your clothes and hair smelled like a hibachi grill long after leaving. Anyways, I love miso soup, so here is my version- enough to be a main course -minus the salad, fried rice and all of the other stuff...
***Featured on the Feed Feed website: Kale & other greens

Serves: 6
Prep: 10 minutes
Cook: 20 minutes

Ingredients:
2 medium sweet potatoes, peeled and diced
8 ounces shiitake mushrooms, caps removed, thinly sliced
1 tablespoon ginger, minced
1 tablespoon garlic, minced
2 teaspoons ground turmeric
1/4 cup red miso paste
5 cups filtered water (or vegetable/chicken broth)
1 package flat rice noodles
1 bunch lacinato kale, roughly chopped
1/2 cup green onions, thinly sliced
1/4- 1/2 cup coriander leaves, roughly chopped (optional garnish) 

what to do: In a large pot, combine the sweet potatoes, mushrooms, ginger, garlic, and turmeric with 5 cups of filtered water. Bring to a boil, reduce heat and simmer for 15 minutes, until the sweet potatoes are tender. In a small bowl, add the miso paste and 1 cup of the warm broth. Whisk until the miso has dissolved and then return to pot. Add the kale to the hot broth and vegetables until wilted.   

Meanwhile, bring a small pot of water to a boil and add the rice noodles, cooking according to package instructions. Drain the noodles and rinse with cold water. 

to serve: Divide the noodles among serving bowls. Ladle the hot broth and vegetables over top. Garnish with green onions and coriander leaves. 

pad see ew

When I went to Thailand, my favorite meal was in Chiang Mai at an elephant sanctuary park. We fed and bathed the elephants and sat down to the most decadent Thai buffet one has ever seen- the day was magical. Ever since, I have been trying to recreate those meals in my own kitchen. I definitely do not do it justice, but it's a good runner up. 

Serves 6
Prep: 15 minutes
Cook time: 15 minutes

Ingredients:
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
2 teaspoons coconut sugar
1 pound flat rice noodles, fresh or dried
2 tablespoons avocado oil
1 pound gai lan* (Chinese broccoli), roughly chopped
1 red bell pepper, thinly sliced
4 garlic cloves, minced
2 eggs 

what to do: Bring a large pot of water to a boil. Add the rice noodles and cook until soft, 3-5 minutes. Drain noodles and set aside. In a small bowl, combine the light soy sauce, dark sauce, oyster sauce and sugar. Heat a wok to high heat and add the oil. Add the gai lan and stir-fry until bright green and tender, about 2-3 minutes. Add the bell pepper and garlic and stir-fry for another 1-2 minutes. Move veggie mixture to one side of the wok and add the eggs. Scramble them with a wooden spoon until set. Add the noodles and the soy sauce mixture. Stir fry for 1 minute, tossing everything together and coating evenly. Remove from heat and serve immediately. 

*Gai lan- Chinese broccoli with a slight bitter taste that can be found in specialty Asian markets and sometimes your local farmers' market. Broccolini, broccoli rabe, or conventional broccoli can also be used if you cannot find gai lan. Prepare the same way.

skillet carbonara with guanciale

Guanciale is Italian cured pork cheek or jowl- aka Italy's answer to bacon. Bacon or pancetta can be substituted if you cannot find guanciale. The sage adds a nice subtle flavor, but it can also be left out. I've said it before, and I'll say it many-o-times....pasta in a skillet is da bomb dot com. 
***Featured on the Feed Feed website: Best Pasta Recipes

Serves 4
Prep: 10 minutes
Cook time: 15 minutes
 

Ingredients: 
1 pound spaghetti
2 tablespoons extra-virgin olive oil
8 ounces guanciale (bacon or pancetta), cut into 1 inch thick crosswise
4 white sage leaves (or green sage), roughly chopped  [optional] 
3 large eggs, 2 large egg yolks
1  1/4 cups freshly grated parmigiano-reggiano
kosher salt and freshly ground black pepper

what to do: Bring a large pot of water to a boil for the pasta. In a large skillet, add 2 tablespoons of oil over medium heat. Add the guanciale and sage leaves, stirring occasionally until the guanciale is crisp and golden. Discard the sage leaves. Remove from heat and set aside. (There will be fat left in the pan, but that is the good stuff - do not throw away)! 

Salt the boiling water very generously. Add the pasta and cook until al dente (you want there to still be a bite to it). Reserve about 1/4 cup of the pasta water before draining the pasta. 

Place the skillet with the guanciale back over medium heat. Add the reserved pasta water and then toss in the pasta. Stir for a minute. Remove skillet from heat. Add 1 cup of the parmigiano-reggiano, the eggs, the yolks, and freshly ground black pepper tossing to combine everything. Sprinkle the remaining cheese over top of the pasta. Serve immediately from the skillet. 

Malaysian Char Kway Teow

This recipe was inspired by my girl Ai Ping @curiousnut. Her recipes are awesome. Check her out. There are many different variations, but this recipe sticks to the traditional Malaysian favorite street food. Easy and full of delicious flavor. My own adaptation below...
***Featured on the Feed Feed website: Southeast Asian Cuisine Feed  

Serves 4
Prep: 10 minutes
Cook time: 15 minutes

Ingredients: 
2 tablespoons avocado oil
5 large garlic cloves, finely minced
2 Chinese sausage links (lap cheong- can be found in Asian grocery stores), sliced diagonally
16 large shrimp, peeled and deveined (shells can be saved for shrimp stock) 
1 1/2 cups bean sprouts, soaked in cold water to help crisp
1 pound fresh rice noodles (fresh is ideal, but you can use dried rice noodles in a pinch), completely loosened - no clumps
2 eggs
1 cup Chinese chives, cut into 2 inch lengths

for the sauce:
2 tablespoons light soy sauce
1 1/2 tablespoons dark soy sauce
1/2 teaspoon fish sauce
1 teaspoon coconut sugar
1 tablespoon sambal oelek 

what to do: combine all sauce ingredients in a small bowl until ready to use.

what to do for the rest: Heat a wok or large frying pan with 2 Tablespoons oil and add the minced garlic and do a quick stir. Add the shrimp and sausage into the wok, stirring until the shrimp start to color. Add the bean sprouts into the wok. Add the rice noodles. Add the sauce and stir to coat the noodles. Push the mixture to one side. Crack the eggs in the wok and stir to break the yolk. Flip the noodles and cover the egg. Once the egg sets after about 15 seconds, stir to combine all ingredients. Add Chinese chives. Give  the noodles another quick stir. Serve immediately. Garnish with more Chinese chives and bean sprouts. 

*note- the servings can also be made in individual batches, the traditional Char Kway Teow method- working quickly and repeating the same sequence for each batch.