Thursday
Pear and blue cheese flatbread (recipe in the comments)
Spinach, white bean,and shallot salad
Hot tea
Chocolate eggs
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This is a new recipe from Cooking Light. I thought that their cooking directions were way off (far too long on the crust), but the blind baking (baking the crust with no toppings) followed by regular baking actually makes this more of a flatbread than a pizza. The crunchy result is very satisfying. M and I love pears and blue cheese and wanted to make this before pears were out of season. The pears are still very flavorful and, as we could get up to 10"of snow tomorrow, - after a week or more in the 40s!!! - a light, but winter-y dish seemed appropriate. Will spring ever truly be here?
Prep Notes
Difficulty: Easy
Chopping: Red onion, sage, pears, shallots
Time: 30 minutes
Make ahead: You could pre cook the onions for the pizza, but I would do the rest last minute.
Reaction
J: "Elegant enough to make a weeknight feel special."
M: "Surprisingly complex."
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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1 comment:
Pear and Blue Cheese Flatbread – Eating Well
“Surprisingly complex” – 3/08
Makes 6 servings
2 t extra-virgin olive oil
1 large red onion, very thinly sliced
1 lb whole-wheat pizza dough
⅓ cup chopped walnuts
1 T balsamic vinegar
1 T chopped fresh sage
Pepper, to taste
1 ripe but firm pear, sliced
½ cup crumbled blue cheese
Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until starting to brown, about 6 minutes. Reduce heat to low, cover and cook, stirring occasionally, until very soft and golden, 5 to 8 minutes more.
Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 3 to 4 minutes.
Toast walnuts in a small dry skillet over medium-low heat, stirring, until lightly browned and fragrant, 2 to 3 minutes.
Stir vinegar, sage and pepper into the onions. Spread on the crust and top with pears, walnuts and cheese. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 9 to 11 minutes. Slice and serve.
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