Dinner, Figs, Lunch, Pizza, Prosciutto

Prosciutto (fig) pizza with arugula and pine nuts

This is my new favorite pizza, inspired by one I had in Finland a few months ago. I love the way the fresh figs play off the prosciutto in spite of the fact that I’m generally not a fan of sweet and savory things. But fresh figs are hard to find, so more often than not, we end up making this pizza without them.

It’s made with the same no-knead dough recipe I’ve posted before, but this time you don’t need to make a big batch of it. This recipe will give you exactly the amount you’ll need for a pizza that fits in a 12-inch round cast iron pan. The dough takes very little effort to prepare, but it does take a long time to rise and then chill to a manageable temperature. But! It lasts two weeks in the fridge, so once you get past the two long waiting periods, you have two weeks to prepare homemade pizza in a pinch!

I added cup measurements for the flour, but the weight measurements are much more accurate so use those if you have a scale. If you do end up using the cup measurements, withhold some of the water and add it using the wet hand method described in the recipe until there are no more dry patches.

Since the tomatoes are freshly cut and do not simmer for very long, the tomato sauce does not taste quite the same as the tomato sauce you get on pizzas you order at restaurants. We sometimes replace one of the tomatoes with crushed tomato sauce and that gives it a more similar taste. It is nice with just the fresh tomatoes, too, you might just find that it’s a more acquired taste. We still add red chili pepper flakes to the tomato sauce so that the spiciness is evenly distributed. We also started adding red wine to the sauce and it adds a very nice sweetness so we almost always add it now.

As always, I’ve preemptively answered more questions you may have in the tips section. If you decide to make this or a version of this, I hope you enjoy it, and feel free to let me know so I know that this blog isn’t just my own personal recipe book. Who knows, maybe hearing from you will motivate me to post more regularly. 😘

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Berries, Blackberries, Breakfast, Brunch, Fruit, Nuts, Pancakes, Peaches, Pecans, Quick, Raspberries, Vegetarian

Dutch baby with summer fruit, pecans, and Nutella

Dutch baby with summer fruit, pecans, and Nutella

Summer has come and gone and now that our apartment no longer turns into a sauna everyday, I have free rein over the oven again, which means that I can restart my tradition of weekly dutch babies. It has been a little over two years since I posted my first recipe on here and two years later, my dutch baby obsession is still going strong. This one is large enough to share, unlike the first one, which has not served two people since we got our larger cast iron pan.

When we’re feeling fancy, our favorite toppings are summer fruit and Nutella. I sometimes add chopped pecans to the dough, but I’m not always in the mood for them. I have also made a few changes to my technique. I don’t cook the fruit in the oven anymore. Instead, I prepare it while the oven is preheating, put it in little porcelain bowls, and place the bowls on the warm potion of the stovetop until the dutch baby is ready to come out of the oven. This warms the fruit up a little bit. If the fruit is not very ripe, I also sprinkle some powdered sugar on it to sweeten it up a bit. The Nutella goes in a little porcelain bowl as well because my stovetop gets warm enough that it would melt the plastic jar if I tried to heat it up directly. I learned this the hard way, by mutilating our immersion blender.

The dutch baby lessons I’ve learned since my first post is that it’s a pretty failproof recipe as long as I use whole milk, and that it absolutely has to be eaten right away. If you don’t eat it right away, my obsession with this pancake will baffle you, as it baffles me the few times it ends up cooling on me before I can dig in. So if the person you’re sharing it with ends up needing to do their bathroom activities as soon as the dutch baby is ready to come out of the oven — does this happen in other families or just ours? — then turn off the oven and keep the dutch baby in there until they’re back because slightly burnt dutch baby is better than cold dutch baby, trust me.

Also, if you’re feeling lazy and can’t be bothered with the fruit or pecans, it is still delicious served the traditional way, with just the powdered sugar, some drizzles of freshly squeezed lemon juice, and maybe some maple syrup.

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Asparagus, Dinner, Leeks, Legumes, Lentils, Lunch, potatoes, Quick, Salad, Side salad, Vegan, Vegetarian

Warm potato salad with lentils, asparagus, and caramelized leeks

Warm potato salad with lentils, asparagus, and caramelized leeks

Salads make for great meals in the summer, especially ones that don’t require you to heat up your oven, like this one. Fingerling potatoes are still in season, and the colorful ones look great in this filling and accidentally-vegan salad. If you can’t find fingerling potatoes, new potatoes are also nice but really, any kind of potato works; just be sure to mind the cooking time. Some hints about modifications and serving the salad as a side can be found in the Tips section below.

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Breakfast, Snack

Favorite granola with puffed grains, pecans, maple syrup, and honey

Favorite granola with puffed grains, pecans, maple syrup, and honey on alickofsalt.com

It’s been a while but here I am again with a recipe for my newly favorite granola. I haven’t strayed too, too far from my previously posted puffed grain granola recipe. The main puffed grain I use now is kamut, which is a bigger grain than wheat and is still a good size after it shrinks, and my nuts of choice are now pecans. I often add wheat germ for added protein and nutritional value.

I always forget how quick and easy it is to make granola, and I never make it as often as I should, in part because as soon as I make it, the granola monster, otherwise known as my husband, devours it by the handfuls as a snack. When I do have it, it’s my favorite quick breakfast with yogurt and berries. We also take it along on hikes as an alternative to granola bars, which are typically very sweet. I think that it would also make a nice homemade gift.

My regular grocery store doesn’t carry puffed grains, but I’ve found them at health food stores or grocery stores which have a larger selection of health food — whatever that means — like Whole Foods and Sprouts. If you live in the US, you can use the Arrowhead Mills locator to find stores that carry them. Arrowhead Mills isn’t the only brand that carries puffed grains, but it’s the only one I’ve found in West Los Angeles.

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Breakfast, Brunch, Chickpeas, Dinner, Eggs, Lunch, Quick, Vegetarian

Poached Eggs in Tomato Sauce with Chickpeas and Feta (Shakshuka)

Poached Eggs in Tomato Sauce with Chickpeas and Feta (Shakshuka)

This poached egg, tomato, and feta dish is quick and easy to make, tasty, and hearty enough to be breakfast, brunch, lunch, or even dinner. We usually only poach as many eggs as we eat on the day we make it and save the rest to reheat and serve with fried eggs. This shakshuka is slightly spicy. For a bit more spice, I would use either two jalapeños or increase the chili powder to 1/2 teaspoon (2.5 mL). Serve with good bread or warmed pita or tortilla.

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Dinner, Lamb, Lunch, Meats, Side

Pistachio Masala Lamb Chops with Rosemary Roasted Potatoes

Summer is officially over, which hopefully means that even those of you without temperature controlled apartments have regained use of your oven. What better way to celebrate than to heat it up and cook lamb chops smothered in pistachios and spices.

This recipe calls for meat masala, an Indian spice mix. If you can’t find it, you can use garam or chaat masala instead. I initially got my masala spice mix when I first made chana masala, an Indian chickpea dish, and it quickly became my husband’s go-to spice when he cooks meat, fish, and even fried eggs. We sometimes put it on homemade popcorn. If you can’t find it or if you’re not convinced of how versatile masala can be, you can use a sprinkle of each of the main ingredients it contains instead: ground coriander, cumin, fennel, and black pepper.

We usually get three lamb loin chops, one each plus another to share, so the recipe yields three pork loin chops and two servings of roasted baby potatoes on the side.

P.S. Yesterday was the first anniversary of my first post!

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Crumble/crisp, Dessert, Fruit, Peaches

Peach and Pecan Crumble à la Mode

Peach and Pecan Crumble à la Mode

Celebrate the end of summer with a tasty peach and pecan crumble! This recipe is adapted from Smitten Kitchen and it has served as a summer dessert staple for us since it was first posted. We’ve made it on several occasions, and we’ve been making quite a few changes along the way, but it is not a fussy crisp and always turns out well. The only thing to watch out for is the ripeness and natural sweetness of the peaches, which determine the amount of sugar you’ll want to add to the filling. We always eat it with vanilla ice cream, so we make it tart to compensate for the sweetness of the ice cream and add very little sugar when the peaches are already very flavorful. See the tips section for modification suggestions.

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