Portobello Pizza

Hi Friends,

In case you haven't noticed, I have been off the radar for several weeks due to two significant life events, my birthday, and ... wait for it   

My mini kitchen renovation!

Well, the birthday, not so much a life event.  At this stage I would rather do without them, but whatever.  It's just a number, right?

And the mini reno, well, it was actually just having my kitchen cabinets painted.  I know it probably doesn't sound that dramatic, but let me tell you, the difference is immeasurable!  We bought our home 26 years ago, when honey oak was in style.  If you watch HGTV you know that when it comes to kitchens, white is in.  White quartz counters, white Shaker cabinets, whitewashed floors...

While this was not my reasoning for going light, (when it comes to trends, I'm always at least one behind) I felt that going dark would make an already small kitchen feel even smaller, so I went with a cream, Swiss Coffee to be exact, and I have to say, I love it!  Typhoon Bordeaux granite counters that seemed to get lost amidst that orangy oak, now really stand out.

Before

After

As soon as the kitchen was done, off we went to the lake house to celebrate, which, even though it's the dead of winter, made me realize that spring is almost upon us and with it - bikini season.

Yes, I said it.

If anyone understands what this means, it is you, my audience.  Five months of homemade pastas, cheesecakes, carnitas tacos and shepherd's pies. has taken a toll.  It's time to lighten up, so I have decided to go low carb for awhile, and see if it really works.

There are a plethora of low carb recipes out there, so I have stockpiled what look like the best and intend to try them all during the month of March - and beyond.

These delicious little beauties are one of my favorite so far, and very easy.  No twenty ingredient shopping list here.  In fact, there are no specific quantities in this recipe.  Pile on as much or as little toppings as you like.  You cant go wrong with a pizza!
























The key to having the portobello make a good foundation is hot, fast cooking.  If you leave them in the oven too long, the will be sitting in a puddle of their own juice, and you don't want that.  Just a quick pre-broil with garlic and herbs, then add the toppings and broil again.  It doesn't get easier than that!

























One thing I can already say about low carb cooking is, Hallelujah.  Cheese is no longer the enemy!

And don't let the size fool you.  This pizza is filling!  The mushroom is dense, flavorful and meaty.  I promise you won't miss the crust!

Pair the pizza with a good bottle of wine such as this 2013 Chateau Montelena Cabernet (you can afford those carbs) and that's it. 

                                                                                                                                                                                                    

I feel healthier already!

Portobello Pizza

Ingredients:

4 Portobello Mushrooms, washed and dried
Italian Seasoning
basil infused olive oil
minced garlic
salt and pepper

Toppings

Mozarella Cheese
Parmesan Cheese
pepperoni
red onion
green onion
peppers
olives
sausage
parsley
basil

The list goes on...

Directions

Preheat broiler to Low Broil

Place mushrooms gill side up on a rimmed baking sheet and brush both sides with basil infused oil, salt and pepper.  Sprinkle with Italian seasoning and minced garlic and broil 8 -10 minutes.

Remove from oven, add toppings and broil again, another 10 - 15 minutes until cheese is bubbling and browning.  Let them sit a few minutes after broiling to firm up, then enjoy this guilt-free indulgence!

Butternut Squash Risotto with Maple Bacon and Cranberry Cheese

Today, as I type, I'm listening to the holiday classics.  Nothing soothes my soul like the velvet voices of Andy Williams and Johnny Mathis singing traditional Christmas songs.  Next to Halloween, this is my second favorite time of year, when the air is crisp and cold, and we can huddle indoors beside a blazing fire.

Thanksgiving is behind us, thank goodness, because in our case, it was a bit of a fiasco.  We spent the holiday at the lake with our family and friends.  The weather was beautiful, albeit a bit windy, but the fish were biting...

A half hour before our our gang was due at the home of our friend with the only dining table large enough to accommodate all of us, I spotted my husband on our deck, binoculars in hand, peering out over the water.  Before I could open my mouth, he enthusiastically blurted one word, "Birds!", grabbed his fishing poles and took off running.

Now, on Thanksgiving, I handle the side dishes and Ian handles the turkey.  In this case with in excess of twenty people, two turkeys.  He'd taken off, leaving one turkey in the oven and one on the smoker!  On this day, I was more than busy juggling cheesy scalloped potatoes, cornbread stuffing with chicken apple sausages and caramelized sweet potatoes and Brussels sprouts with pancetta and maple vinaigrette.

I don't carve turkeys, that's his job!

By this time golf carts are arriving  in droves to pick up us up, and still, no husband.  A friend who lives in town and had just driven across the bridge delivered the news.  He was out on a boat, across the lake fishing. 

In a collaborative effort, we got the turkeys carved and headed to dinner minus one husband.  

He arrived about an hour later, tail between his legs and a huge smile on his face.  You see, for the past five years the fish have been scarce.  He'd just caught 30+ striped bass in the course of an hour.  It was the best fishing he could remember, and he was elated! 

On the bright side, the skies exploded with color on Thanksgiving night in one of the most spectacular sunsets I've ever seen, I finally learned how to carve a turkey, and, best of all, it looks like a fish fry is in our very near future. 

 

 
On to the task at hand, risotto has always been one of my favorite autumn side dishes, and this particular combination of add-ins, which includes cranberries and maple bacon, creates the perfect flavor profile for celebrating this beautiful season.

One Butternut squash is generally more than necessary for any given recipe.  I freeze the extra cubed squash in a gallon baggie for later use.

 
The key to risotto is layering flavors and constant stirring to achieve that coveted creaminess.  Starting with truffle infused olive oil and butter lends an underlying richness that sets the foundation for a memorable flavor.

Once the rice is nicely toasted and you've added the wine, prepare to give it your undivided attention until the very end.  Keep pushing it around the pan to help with evaporation. The result is well worth the extra effort.

 

Butternut Squash Risotto with Cranberry Cheese and Maple Bacon

Ingredients

 

32 oz chicken broth
1 T butter
1 T Cucuina Valentina White Truffle Olive Oil 
1 C Arborio rice
1 C Chardonnay
3 shallots, chopped
5 cloves garlic, chopped
1t dried thyme or 1 T fresh
1/4 t rubbed sage
1 C butternut squash, 1/2 " cubed
4 slices cooked maple bacon, crumbled
4 oz Wensleydale cranberry cheese, crumbled
splash heavy cream
salt and pepper to taste 

Directions

In a stock pot, bring broth to a simmer on a back burner.  Turn flame to low and keep covered.

Heat butter and olive oil over medium-high heat in a wide skillet until butter just starts to brown.  Add shallots, garlic and a few grinds of pepper and saute until just starting to soften.  

Add butternut squash and risotto and stir until rice starts to turn golden brown.  

Add Chardonnay, thyme and sage and continue to stir until liquid is absorbed.  Continue to add 1 C of broth add a time, stirring all the while and waiting until liquid is absorbed before adding next cup.  This can take up to 45 minutes or so.

When rice achieves the desired texture, turn heat to medium-low.  Stir in cheese and bacon.  Once cheese is melted and incorporated, stir in a splash of heavy cream.

I usually do not add much salt to this dish, as the reduced broth ends up salty enough, and with the addition of the bacon and cheese, you may not need any, but give it a taste at the end to check the seasoning and make sure the grains are soft, yet still a bit al dente.  You don't want a mushy texture.

Triple Chocolate Caramel Apples - Lakeside

 Autumn at the lake is truly magnificent.  

The bustle of boats and jets skis dwindles away and tranquility pervades. Triple digits give way to eighty degree days and cool nights.  Migratory birds arrive en force in search of bait fish, as do the many variety of bass that inhabit Lake Havasu. 

Fish frys inevitably turn into neighborhood pot lucks with everyone contributing their catch of the day, sipping cocktails and telling outrageous fish-tales - a blog yet to come as soon as we catch some fish!

 

For 20 years we have had this little escape on the lake, where we routinely gather with family and friends and spend most of the winter holidays.  

No matter the occasion, it's always a celebration when we are together, and what better way to celebrate autumn than with a batch of home made caramel apples?

There is something wonderful about caramel.  It is creamy, warm, smooth and sexy.  We caramelize foods to bring out their sweetness.  A splash of caramel vodka transforms any martini into a fall favorite.  If you have a candy thermometer you can make your own caramel, it's not that difficult, or you can use the wrapped candies.  The end result is the same.









 
I find red delicious apples to look the prettiest in pictures, while granny smith stay the firmest.

This was my first batch of apples, and, in my over-exited state, I obviously did not let them cool enough before applying the chocolate.  Everything slid to the bottom like a multicolored, incredibly delicious skirt. 

I can tell you, their sad appearance did not deter anyone from gobbling them down.  I look forward to tackling them again next year! 

As it turns out, I should've stayed in the house making my apples.  Instead we ventured out on the lake, only to break three boats in three days.  Two drives and a water pump.  Ugh, every boater knows, that's boating.  What's left to do?  Drown our sorrows on the patio with a chilled bottle of Frank Family Chardonnay.

Triple Chocolate Caramel Apples

6 firm apples, Granny Smith or Red Delicious
1 14 oz bag of caramels, unwrapped
1 12 oz bag of white chocolate chips
1 12 oz bag of milk chocolate chips
1 12 oz bag of bittersweet chocolate chips
2 T cashew milk
1/2 t vanilla extract
craft sticks or skewers

Line a rimmed baking sheet with wax paper or buttered parchment paper.

Microwave caramels with cashew milk in a glass bowl at 50% power - 30 second intervals, stirring in between until melted.  Add vanilla and stir until smooth.

Slice the bottom 1/2" off the apples so they will stand up.  Insert stick into stem end.  Roll apples in caramel until evenly coated then place on baking sheet and refrigerate at least 15 minutes until caramel is set.

In three separate microwaveable bowls melt chocolate chips the same way.  Stir until smooth with plastic spoons.  Use spoon to artistically drizzle chocolate over cooled caramel.  Allow each chocolate to cool before adding the next.

If desired, garnish with cookie crumbs, flaky sea salt, candy sprinkles...