Easy Entree: Blue (Bleu) Pizza

January 23, 2013 by Lee in Entrees, Plan for a Party, Weeknight Meals

Who says that pizza has to be slathered with tomato sauce and dotted with pepperoni, or that blue cheese is only good as a dip for chicken wings? Not me! This pizza combines mozzarella with blue cheese and adds a layer of prosciutto. Then, it's topped off with a drizzle of balsamic glaze and arugula. Sprinkling cool arugula over the hot crust makes this pizza unique, but adding the sweet/salty combo of balsamic glaze/prosciutto makes it special. Serve it in small squares as an appetizer, or, cut it in wedges as an entree - perfect for your next pizza party!

Adapted from Gemignani at Tortora's

INGREDIENTS

store-bought or homemade pizza crust
3 oz. [84g] prosciutto, cut in thin strips (about 5 slices)
1 small red onion, sliced
½ c [56g] crumbled blue cheese (gorgonzola, stilton etc.)
1 c [112g] shredded mozzarella cheese
balsamic glaze (reduced balsamic vinaigrette) - available at Trader Joe's
½ c [75g] baby arugula (rocket), chopped

DIRECTIONS

On ready-made or home-made pizza crust, layer mozzarella and blue cheeses, prosciutto strips and red onion slices.
Bake at 375 degrees [190C] for 20-25 minutes, until cheeses bubble.
Remove from oven and drizzle balsamic glaze over hot pizza.
Top pizza with chopped arugula.

Trader Joe's

Vegetable: Connecticut Carrots

January 21, 2013 by Lee in Comfort Food

"Can you bring those carrots - the creamy ones with the crunchy topping?" This is usually the request I hear for family gatherings. And, with only 5 ingredients, this carrot dish comes together fast, so it also works for a last-minute potluck. Make it as often as I do - it's easy, it's creamy, it's vegetarian and it's different!

Adapted from Yankee Magazine

INGREDIENTS

3 15 oz. [425g] cans of sliced carrots, drained (1/3 c. [80mL] carrot juice reserved)
1 ¼ c. [238g] mayonnaise
1 ½ t. [7.5mL] horseradish
1 sm. yellow onion, grated
1 t. [5mL] cracked black pepper
1 c. [60g] dried breadcrumbs
2 T. [30g] butter, melted

DIRECTIONS

In medium bowl, place contents of 3 cans drained carrots – dice all large slices – Set aside.
In large bowl, mix mayonnaise, reserved carrot juice, horseradish and onion. Mix well and add cracked black pepper.
Add diced carrot slices to mayonnaise mixture. Stir until combined.
Place carrot mixture in 2 qt. [2L] greased, baking dish,. Combine breadcrumbs & melted butter & sprinkle over carrots.
Bake carrots in 350 degree [177C] oven until crumbs are brown & carrots are bubbling – 20 – 25 minutes.

Dessert: Puff Pastry Purses

January 14, 2013 by Lee in Plan for a Party

This dessert is quick, easy and decadent - though just a few bites! Anything combining chocolate with butterscotch is my first choice, but try another flavor of chocolate pieces if you prefer. It's a pretty little package too, all wrapped up in puff pastry, so it's perfect for guests (or impressing visiting parents!). After I served this at a DC party, one friend asked if I would include it on Transitional Cook -- so, Maudood, this one's for you... Enjoy!

Adapted from Chocolate Bundles - Pepperidge Farm

INGREDIENTS

1 sheet of puff pastry, thawed
flour, for dusting work surface
3 oz. [84g] semi sweet chocolate pieces
3 oz. [84g] butterscotch pieces
one egg, for egg wash

DIRECTIONS

Unroll sheet of thawed puff pastry on floured work surface. Smooth seams and cut sheet in quarters to make four squares.
Combine chocolate and butterscotch pieces in small bowl
Put 4T [40g] of chocolate/butterscotch mixture in center of each square
Brush edges of the squares with water
Bring the corners of each square to the center on top of the filling
Twist to seal and fan out corners of pastry
Wisk egg in small bowl -- brush egg wash over pastry in thin layer
Place each filled square on baking sheet
Bake in 400 degree [204C] oven for 15-20 minutes until puffed and golden

Welcome to Transitional Cook!

January 01, 2013 by Lee

Hello! I’m Lee, the cook-author-editor behind Transitional Cook.

I created the Transitional Cook to help young professionals, (read, my biological and exchange children!) learn to create flavorful, easy, affordable, and beautifully presented food and recipes.

Quick Appetizer: Artichoke Dip

December 30, 2012 by Lee in Plan for a Party

Need a quick appetizer for guests? This is definitely my go-to recipe, and the first one I teach everyone to make for parties. This dip has only 4 ingredients, and can be heated in the microwave or oven! Better yet, you can serve it in a bowl or bread round, and the scooped out bread can sub for crackers. Enjoy!

INGREDIENTS

1 10oz. jar marinated artichoke hearts [283g]
3/4 c. mayonnaise [140g]
1 c. Swiss cheese, shredded [90g]
5 green onions (scallions), chopped
paprika (optional topping)
crackers or bread round for serving

DIRECTIONS

Drain and dice artichoke hearts
In a medium bowl, combine artichokes, mayo, shredded cheese and green onions
Spoon mixture into bread round or microwave/oven safe serving bowl
Sprinkle top of dip with paprika, if desired
Microwave dip on high until hot and cheese is melted or cook in 350 degree [177C] oven for 25-30 minutes until bubbling.

Options: Add drained, chopped spinach or lump crabmeat to change it up!