D – one of the BEST things about summer is enjoying more frequent meals together as a family at home. Marc and I started off the day with Blueberry Pancakes, and culminated our dining experiences with a fresh spinach and strawberry salad and homemade pizza. This particular pizza recipe has become a bi-weekly event, thanks to the wonderful pizza crusts we can order from FarmHouse Delivery. They come par-baked and conveniently store in the fridge until you are ready to use them. Now for the toppings:
* tomato sauce ( Sautee ¼ cup of diced onions and 1-2 minced garlic cloves in olive oil. Add one can of HEB Fire-Roasted Tomatoes and cook over low heat for aobut 30 minutes. Puree in food processor to desired consistency)
* Fresh mozzarella – when I found out that I could buy fresh mozzarella (Lioni) at Antonelli’s Cheese shop for about the same price as the grated bagged stuff from the grocery store, I was sold. If you want to splurge, the Burrata mozzarella is amazing!
* Chorizo – Slice up a link of Aurelia’s Chorizo (Made right here in Central Texas), and you will forget you ever enjoyed pepperoni!
* Other misc. meats – We like meat on our pizza, and have tried several other meats in combination with the chorizo, including shredded cooked chicken and leftover meatballs.
* Fresh herbs – Thanks to my thriving herb garden, I have fresh oregano and basil to sprinkle on top of my pizza. Cilantro is also a great accompaniment for the chorizo.
What’s on the cheese platter tonight:
* Cana de Oveja – a soft sheep’s milk cheese from Spain. Here is a quick description I found online – “Blanketed with a cottony white mold, the cheese immediately under the rind is ecstatically gooey but gives way to a flakier, crumblier center. With notes of tangy butter”.
– purchased from Antonelli’s Cheese Shop (http://www.antonellischeese.com)
* Confituras Fig Walnut Preserves (http://confituras.net). Confituras creates locally sourced jams, jellies and preserves in small batches. They are delicious!! Paired beautifully with the Spanish Cana de Oveja.
* Landaff (http://landaffcreamery.com) – We all agreed that this cheese was special. Made from raw cows milk, this semi-soft cheese has a long flavor profile – tangy, clean and buttery – all in one bite! They have some great photos and information on their website about the farm in New Hampshire, including a video of the cows enjoying the “spa” and some insight into the cheese making process. (also from Antonelli’s Cheese Shop)