This Asparagus, Ham, and Ricotta Pizza Has a Really Nice Personality

That’s what I’d say about this delicious asparagus, ham, and ricotta pizza if I were trying to fix it up on a blind date. Every once in a while I get a craving for a non-tomato sauce, or “white” pizza, and when I do, I’m forced to choose between béchamel and an olive oil base.

I love both styles, but was in the mood for something different, so I decided to use some ricotta and olive oil to make a spread, which I topped with smoked ham, asparagus, white cheddar, and Parmigiano-Reggiano. It tasted great, but I found its appearance to be somewhat unsightly.

I knew the ricotta and olive oil would separate somewhat in the extra hot oven, but I thought with the other cheeses on top, it wouldn’t be noticeable, but as you can see, it was. The good news is, no one seems to mind, and it did taste great. By the way, you can certainly do a less rich, lower cal version by just using seasoned ricotta without the oil.

Anyway, “new pizza ideas” is always a popular food wish, and I hope this ricotta spread inspires lots of pizza experimentation in your kitchen. If you need a pizza dough recipe, I used this great no-knead version, but if you prefer something faster, this Wolfgang Puck-inspired recipe is also a winner. Enjoy!

Ingredients:

For the spread:

1/2 cup ricotta

1/4 cup olive oil
2 tbsp cream or milk

2 cloves minced garlic

salt and pepper to taste

red pepper flakes

fresh herbs if so desired

pizza dough for one medium pizza

1 cup asparagus pieces

1/2 cup diced smoked ham

1/2 cup shredded white cheddar

1 tbsp grated Parmigiano-Reggiano as needed

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Heading Home!

Michele and I are heading back to San Francisco after a fantastic 2012 Passport to Dry Creek Valley! I forgot to bring that wire that lets me download the photos I took, but hopefully tomorrow I can show you what we served. 

Pictured here is a iPhone shot of our "Tonno del Dry Creek," which was some incredible pork confit from Dehesa (you'll be hearing a lot more about them soon), topped with picked onions, and "hearts on fire" greens. 

By the way, I will be posting a brand new video later this evening featuring an odd, but very delicious ham, asparagus, and ricotta pizza, so stay tuned!

Hello From Healdsburg!

Michele and I are in Sonoma for the 2012 “Passport to Dry Creek Valley.” If you've been following this blog for awhile, I'm sure you've read about this event before, but if not, here's a little taste from last year.

We'll be doing the food at the gorgeous Frick Winery for the 16th consecutive year! Despite all the hard work, it's a lot of fun and we look forward to this every spring. I'll be back Monday with a new video, and hopefully some decent photos of this year's offerings. Stay tuned!

Salmon in Parchment – Terrifyingly Easy

Cooking fish in parchment paper is incredibly simple, and yet fairly terrifying for a novice cook. Since the seafood is encased in paper, there’s really no good way to check if it’s done, and so you’re basically going on time and experience, and this can be scary for even grizzled old chefs.

The good news: if you use a large, center-cut salmon filet, about 8 or 9 ounces, and cook it for 15 minutes at 400 degrees F., you’re going to be very, very close. After making this a couple times, you’ll adjust your cooking time to suit your personal needs, and once you dial it in, it’s a foolproof technique.

So, where and how do you get some professional parchment paper? It’s as easy as finding a donut…literally. Every single bakery in existence has a box of parchment paper sitting on a shelf somewhere. It comes in large boxes, containing thousands of sheets, and if you’re nice and/or offer them a few bucks, they will happily give you some.

And the great thing about parchment paper is that it’s so thin, when they pinch you off a quarter-inch from the top of the pile, they’re actually handing you hundreds of sheets. So, for a mere $5 bribe, you’ll have a couple years worth of paper. 

Anyway, once you’ve acquired the parchment, the rest is easy. Just make sure your fish is completely thawed. It doesn’t need to be room temp, but if it’s still ice-cold, the cooking time will be longer. Also, be sure whatever vegetables you include in the packet are pre-cooked enough to finish during the 15 minute cooking time.

By the way, in addition to cooking “en papillote,” parchment paper it’s also perfect for those occasional proclamations and decrees. Speaking of which, I hereby proclaim that this was really fun and delicious, and I decree that you give salmon in parchment a try soon. Enjoy!



Ingredients:
2 large, center-cut salmon filet, 8 or 9 ounces each, boneless-skinless
2 sheets of parchment cut into large heart shape (the surface area of half your “heart” should be a little bigger than the size of a large dinner plate)
seasoning to taste
salt and pepper to taste
drizzle of olive oil or butter
cooked potatoes and veggies as needed.
*Note: I served mine with a very light mustard aioli, which was simply mayo, Dijon, lemon juice and a touch of garlic.
Bake for 15 minutes at 400 degrees F., then let sit 4-5 minutes before cutting open.

View the complete recipe

American French Onion Soup – Easy Just Got Easier

French onion soup is a very easy recipe. So, it’s a little ironic that this American French onion soup is an attempt to make things even easier. Then again, taking ideas that don’t need improving, and changing them anyway, is a time-honored American tradition.

Instead of going “French” on the onions, and cutting thin slices, we’re doing more of an extra large dice. I like the flavor and texture this cut provides, and there’s no danger of being chin-slapped by a long, steaming strand of onion. 

To make the caramelizing step a bit easier, we’re going to use the oven. You can just toss the onions in, stir it once in a while, and wait for them to brown. You don’t have to stand there and watch as closely as you would on the stovetop, and since the oven is blasting the pan with heat from all sides, you get a nice even color. 

The last Americanization is a departure from the classic gruyere cheese. My love for gruyere is borderline inappropriate, but keeping with the theme, I decided to go with a 50/50 blend of extra-sharp New York cheddar and mild Monterey Jack. It was wonderful, and a nice change of pace. 

Regarding the ominous vinegar warning in the video – I think a little touch of sherry vinegar really balances the flavors perfectly, but like salt, everyone’s palate is different. So, if you haven’t used it before, it may be a better to just add the vinegar, to taste, to the finished soup. Drip a little in, taste, and adjust. 

Anyway, spring weather means plenty of cool, rainy days, and what better way to enjoy those than with a nice bowl of onion soup? Whether American, French, or some other yet-to-be-discovered cultural variation, I hope you give this a try soon. Enjoy! 

Ingredients for about 2 1/2 quarts of soup:
6 large yellow onions, cut in large dice

1/2 stick unsalted butter salt and pepper to taste

3-4 sprigs fresh thyme

1 or 2 tsps sherry vinegar, or to taste

3 tbsps dry sherry wine (do NOT use “cooking wine”)

4 cups high-quality beef broth

4 cups high-quality chicken broth

buttered croutons

shredded extra-sharp cheddar and Monterey Jack cheese (you’ll need about 1/3 cup per bowl)

View the complete recipe