Tag Archives: Dinner for 2

It’sa Parma Pizza! My Rendition of a Favorite from Mandola’s Italian Market

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Ever since I got my Kitchen Aid mixer I’ve been experimenting with tons of new things (new to me)! I love bread so I’ve made a few batches of that lately. I’ve also been doing pizza crusts which are FAR better than anything you can buy frozen or pre-made ūüôā We recently moved far away from any “real” pizza (all that’s out here is Domino’s). So one night I decided I would create one of our favorites at home.¬†This is my rendition of the Parma Pizza at Mandola’s Italian Market. It was very similar, it had crispy crust, it looked the same, ¬†and it was tasty! The only thing I would have done differently was get the dough thinner (we prefer cracker like crust), this was a bit thicker but still good. I still miss our usual Thursday Mandola’s night out… but this helps!

Prep: 1.5 hrs

Cook Time: 15-20

Serves: 2-3

Dough

Ingredients:

  • 1¬†(1/4 ounce) Package¬†active dry yeast
  • 1 C. Warm water
  • 1/2¬†tsp. Sea¬†salt
  • 2¬†tsp Olive oil
  • 2 1/2-3 1/2¬†cups All-purpose flour
  • 1/4 C. Cornmeal

Directions:

  1. Dissolve yeast in warm water in warmed bowl.
  2. Add sea salt, olive oil, and 2 1/2 cup flour.
  3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
  4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 2 minutes.
  5. Place in greased bowl, turning to grease top.
  6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
  7. Punch dough down.
  8. Brush 14 inch pizza pan with oil and sprinkle cornmeal to cover pan.
  9. Press dough across bottom of pan forming collar around edge to hold filling Top with fillings and bake at 425¬įF for 15-20 minutes.

 Toppings

  • 7-9 Slices of Parma ham aka¬†Prosciutto
  • 1/4 C. Parmigiano Reggiano¬†, shredded
  • 1/2 C. Mozzarella, shredded
  • 4 C. Fresh arugula
  • Olive oil, 2 TBS
  • 1/2 tsp. garlic powder
  • 1 tsp. Italian seasoning blend
  • 1/4 tsp. Thyme
  • 1/2 tsp. Red pepper
  • 1/4 tsp. Sea salt
  • 10-15 Pieces of shaved Parmigiano Reggiano
  • Lemon juice from 2 lemons and a tsp of olive oil mixed together.

Instructions:

  1. Prepare dough and make pie.
  2. In a small bowl mix olive oil and spices.
  3. Spread oil mixture onto pie evenly.
  4. Distribute 1/2 C. Mozzarella on to pie.
  5. Distribute Parma ham on top of the cheese.
  6. Sprinkle the Parmigiano Reggiano lightly on top of the Parma ham.
  7. Bake for about 15 min-20 min until crust is crispy.
  8. Top with arugula and shaved Parmigiano Reggiano.
  9. Drizzle lemon juice and oil on top!

Hatch and Serrano Chili Panko Encrusted Tilapia with Smashed Potatoes and a Pistachio and Citrus Salad

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This is a great way to use the hatch chilies that you might be seeing all over town right now!  I chose tilapia for this dish but you could use catfish or cod.

Prep Time: 20 min

Cook Time: 30 min

Serves: 2

Ingredients:

  • 2 Fish filets, your choice on how big (a little under 1/2 a pound each will do).
  • 1/2 Hatch chili, minced finely
  • 1 Serrano, (1/2 sliced very thin, 1/2 minced finely).
  • 1 Egg
  • 1 C. Panko bread crumb
  • Salt, pepper, and fine herb blend 1/2 tsp of each
  • 2 Potatoes, scrubbed, cut up to boil (leave skin on, that’s where all the nutrients are).
  • 1/4 C. Parmigiano-Reggiano
  • 1/2 C. Light sour cream
  • 3 TBS Butter
  • 1 tsp. Black truffle salt
  • 2 TBS Shallot, minced (for whole recipe you will need one medium sized shallot, half for potatoes and half for dressing).
  • 2 Green onions, sliced
  • 1 Clove of garlic, minced
  • 2-3 Cups of fresh baby spinach
  • 1 Grapefruit, cut this way
  • 2 TBS Pistachios, shelled (Fresh)
  • 1/2 Orange, zest it
  • 1/2 Orange, juiced
  • 1/8 C. Red wine vinegar
  • 2 TBS Olive oil
  • 1 TBS Agave nectar
  • 1 tsp Fine herb blend
  • 1 TBS Shallots, minced
  • 3-4 TBS Olive oil or you can use Pam to cut calories

Instructions:

  1. Bring salted water to a boil in a medium pot, add cut up potatoes and cook until tender/done. While potatoes are cooking…
  2. Prepare fish, wash, gather two bowls and a plate. Crack egg in first bowl, whisk. Add panko, hatch and serrano peppers, and salt, pepper, and fine herb blend 1/2 tsp of each to crumbs and mix with hand.  Take fish filets and dip into egg mixture then into panko and coat whole filet throughly on both sides. Repeat. Place breaded fish on plate and place in fridge.
  3. Drain potatoes and place back in pot, add sour cream, cheese, butter, garlic, 1/2 of the shallots, truffle salt, and green onion and mash roughly. Cover to keep warm.
  4. Heat large skillet on medium high with olive oil or pam, add filets, and cook for 4 min without turning!!! After 4 min turn and cook for an additional 4 min without turning, after you have browned both sides cook until done (about 2 min on each side more).
  5. While fish is cooking make up your salad and dressing add spinach to bowl, add grapefruit and nuts.  For the dressing, get a plastic container with a tight sealing lid and add:
    • 1/2 Orange, zest it
    • 1/2 Orange, juiced
    • 1/8 C. Red wine vinegar
    • 2 TBS Olive oil
    • 1 TBS Agave nectar
    • 1 tsp Fine herb blend
    • 1 TBS Shallots, minced
And shake to mix well.  Dress salad and check on fish.  Once fish is done plate up your meal, garnishing with a few serranos that you sliced thinly earlier.  Enjoy!
Cheers!