If you know anything about Greek food you know pizza really isn’t a Greek thing. But who can resist some of the flavors of Greece – lamb, oregano, feta cheese, spinach and red onions on a pizza. Okay, okay – I know it’s not authentic. But believe me, if you like the flavors of Greece you will enjoy this. And pizza is always fun, right?
I think of pizza as one of those foods you whip together when you don’t really want to cook too much. That’s why I use the Boboli crust. I’m sure there are great cooks out there who feel using a Boboli for anything is an abomination. And I believe 100 percent that that’s your opinion. I beg to differ.
I know a homemade crust tastes better. However, I’m not too into bread. Yes, I had an ill-fated experience with a Brioche recipe I tried last week. But for the most part I don’t eat a lot of white flour as bread – so I just choose not to spend a lot of time cooking it. Because if I cook it – I know I’m going to want to eat it. You know how it is – if you cook it, you feel you have the “right” to eat it. Or, you somehow talk yourself into thinking it doesn’t have any calories.
Sometimes when I’m blogging around in the foodosphere I will come across a recipe I like. Let’s be honest. I like the idea of the recipe but while skimming it over I’m thinking, “If I was preparing this I would do it differently. It’s not a case of better or worse. It’s just about different. Do you tend to do the same thing?
Such was the case when I stumbled upon “Moroccan Stuffed Acorn Squash” a couple days ago on a blog called “Cake, Batter and Bowl.”
This is a winter-y kind of dish. The acorn squash screams, “Late fall, almost winter.” It’s hearty but not too heavy. The brilliant gold squash is loaded with vitamins and fiber. It’s nurturing and satisfying without adding a heavy gravy or sauce or anything to make you feel, “Gee, I guess shouldn’t have eaten that.”
Okay, I admit it. I used a pre-made crust for this quiche. Even after my post about Pastry Blenders a couple days ago, I still copped to the easy way this time. The reason? There is a layer of Swiss and Gruyure cheeses underneath that Spinach filling and I thought the flavor of a real homemade crust wouldn’t come through in this particular dish.
You may have a difference of opinion. That’s okay. I’m more attached to making cooking work for me and my life rather than the other way around.
It was a pretty busy day even though it was a Sunday with an extra hour. I got caught up blogging, re-writing copy for one of my other websites and getting together with a friend later this afternoon. I’m sorry if I’m not like some of the other foodie bloggers who write about their inspiration seeing the most perfect produce in their perfectly dewy garden or at the Farmer’s Market. I wish that was me. But it’s just not.
Eggplant Parmesan is one of those homey Italian dishes, like lasagna, that warms the cockles of your heart. The flavors are pure Italy with a rich tomato-y sauce, garlic, basil and cheeses like mozzarella and fontina. This is a far cry from the spaghetti and meatballs my Mom made back in the day. It’s richer and more flavorful but fast and easy to put together and serve.
There are times when I want the flavors of a dish like this – but don’t necessarily want to sacrifice the labor intensive time or the calories. A busy week night for example. I’ll make the real deal on the weekends when I have more time to go through all the proper steps.
I have a mysterious connection with the flavors of Italy. I’m not Italian. I’m like Julia Roberts in the movie “Eat Pray Love” when she said, “I want to have a relationship with my pizza.” That’s about the only thing I have in common with Ms. Roberts. *wink* Don’t have her gorgeous looks or her money. But I digress.
French food purists and snobs may blanche when they read this recipe. I’ll be honest. This isn’t a classic version of the French national dish. But I don’t care. I want something that tastes good, is reasonably healthy and not uber-expensive to make.
I don’t ask much. You too?
After a glass of wine Friday evening and Saturday evening, I had a half a bottle of Merlot left over on Sunday afternoon. I was pretty sure I’d make Coq Au Vin Rouge unless someone came up with an idea so amazing I’d just abandon my plan and do something else with the leftover wine.