Garlic-Infused Olive Oil

Today is the day.  Today is the day.

If you've been reading for a while, you know that I start culinary school today.  I start a new journey in my life - one of many.

I also have a big interview with a local chef today (and if all goes well, by the end of the day, I'll be sharing my good news! - so cross your fingers that it is good news).

My nerves are shot.  My stomach has been full of butterflies all day.  But I know when the hour comes, I'll need to face my nervous fears, and just do it.  I need to be myself.  Be true to what I believe is the right path for me.

So anyway, now that I've gotten that out of the way.  I want to share something so simple, that I can't believe I don't do it all the  time.

Ingredients:

1 head of garlic
1 bay leaf
1 teaspoon freshly ground pepper
salt, to taste
1 & 1/2 cups olive oil, plus 1 tablespoon

Preheat oven to 400 F.

Place garlic in a make-shift aluminum foil bowl 

Drizzle 1 tablespoon of olive over garlic head and sprinkle with a good pinch of salt and pepper.

Roast for about 45 minutes, or until nice and golden brown.

Let cool until safe enough to handle.

Squeeze the garlic cloves out of their skins and add to olive oil.  Throw in a bay leaf and some freshly ground pepper.  Swirl to mix liquid and let sit for about 30 minutes before using.

This was gone in no time.  We used it to dip freshly made bread which was delicious, but it can also be used to add a little oomph of flavor to every day cooking.  Keep in the fridge for no more than 1 week (if it even lasts that long!).

Happy Tuesday guys!  May all your dreams come true - we're definitely working on ours!

Secret Recipe Club: Creative Culinary's Grapefruit, Ginger & Honey Flank Steak

After doing my usual stumbling of food blogs one day, I came across a link for the Secret Recipe Club.  It's a group of bloggers that post a recipe from an assigned food blog every month.  The idea is genius!  #1, you get to discover someone new each month.  And #2, someone gets assigned your blog, so you get to see your recipes done their way.  It's win-win!  To find out more, visit here.

So I decided to join last month and this month would be my first post.  I received the blog Creative Culinary for my assignment.  I'd never been to this blog before, but I knew it was somewhere that I'd be back to again and again.  It was so hard to choose a recipe - because they all looked so good!  Then I came across the Grapefruit, Ginger, & Honey Flank Steak.  I knew it would be a hit just from the name.  So that was my chosen recipe!

Ingredients:
Adapted from Creative Culinary's recipe


2 tablespoons olive oil
juice from 1 orange (I mistakenly bought a giant orange instead of a grapefruit - apparently I wasn't reading the tags correctly, hehe)
1 tablespoon honey
1 teaspoon grated fresh ginger
1 teaspoon ground coriander
about 1 teaspoon kosher salt
freshly ground black pepper
2 lbs. skirt steak (I already had some skirt steak in the freezer, so I used it instead of flank)

In a medium bowl, combine the olive oil, orange juice, honey, ginger, coriander, salt, and pepper.

Lightly score the skirt steak both horizontally and vertically on both sides.

Add skirt steak to a resealable plastic bag and pour in marinade.  Refrigerate at least 4 hours or overnight.

Light a charcoal grill under medium high heat.  Grill skirt steak for about 5 minutes per side for a good medium rare.

Let steak rest for about 5 minutes and slice against the grain.


I really enjoyed this meal and thought it was the perfect weeknight meal!  It was one of those things you could just throw together in the morning for the marinade, come home from work, and within 30 minutes, you've got dinner!  I'll definitely be back to Creative Culinary's blog for more fantastic recipes like this!  So if you haven't stopped by there, you really should - and check out the other Secret Recipe Club members too!


If you're interested in joining, head on over here.  Hopefully I'll see you guys next month!!



White Pizza

I used to live in Florida back when I was 19.  There was this amazing pizza joint down the road from our apartment, and for the life of me - I can't remember the name of it.  Anybody in Cocoa Beach?  It started with an A.  That's all I can remember.  But anyway, it was there that I experienced my first white pizza.  Different from the traditional tomato-based pie, a white pizza has a garlicky olive oil base and usually just simply topped with some ricotta (truly my favorite part) and mozzarella.  It's simple and heavenly. 

And so being a little nostalgic, and in the mood for pizza, I prepped myself a pizza dough this morning in hopes of having this beautiful pie for lunch.  It met every expectation. And while I didn't include any ricotta this time (I didn't have any in the fridge), I've got dough to spare, so I'll definitely be picking up some ricotta to make the "original" very soon!

So while the rest of America is ordering out, why don't you take a little bit extra time and make your own?  Seriously, only an hour and 45 minutes isn't half bad for a homemade pie.

Ingredients:
Adapted from a Food Network recipe

Dough:


1 & 1/4 cups warm water
1 tablespoon active dry yeast
1 tablespoon honey
3 tablespoons olive oil
1 cup all purpose flour
3 cups whole wheat flour
2 teaspoons salt


Topping:

4 cloves of garlic, sliced
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 cup sharp cheddar cheese, shredded
3/4 cup mozzarella cheese, shredded
1/4 cup olive oil
zucchini shavings (or any other topping you'd like)

To make the dough, combine the water, yeast, honey, and olive oil in a medium bowl.  When yeast is dissolved, add in all purpose flour and 2 cups of whole wheat flour.  Add in salt.  Mix until dough comes together and slowly add in remaining cup of wheat flour until a soft dough forms.  Knead dough on a floured surface for about 10 minutes, or until smooth and elastic.

Grease a medium bowl and add dough.  Cover with a warm kitchen towel and let rise for 30 minutes.

Meanwhile, in a small saucepan, add 1/4 cup of olive oil, garlic, thyme, and red pepper flakes.  Simmer over low heat for about 10 minutes, making sure that garlic does not burn.  Set aside.

Preheat oven to 500 F.

Divide dough into 6 pieces and place dough on a cornmeal dusted baking sheet.  Cover with a warm towel and let rise for 10 minutes.  You can now either use all 6 pieces of dough immediately, or do what I did and make one pizza and freeze the rest of the dough.  I just placed the remaining dough in a freezer bag with a little bit of olive oil and it can keep in the freezer for up to a month.  (Some sites say more, but seriously, pizza dough never last too long in our house!)  When you're ready to use it again, just thaw out in the fridge for about 1 hour, or until you're able to knead it a little bit.

Stretch the dough ball into an 8 inch circle and place on cornmeal dusted baking sheet.  (I only made 1 pizza, but you could easily do two per baking sheet).

Brush each pizza with the garlic oil and season with salt and pepper.  Sprinkle pizzas with cheeses and drizzle a little bit more garlic oil over top.  Then top with zucchini shavings (just take a peeler and literally "shave" some zucchini)  Bake pizzas for about 10 to 15 minutes or until crusts are browned and crisp.

This was a perfect Friday (or any day) lunch!  And would be perfect for one of those stay-in Friday pizza nights!

Hope you guys have a great weekend!