Tuesday, November 26, 2013

Basil Parmesan Mayo

This tasty basil Parmesan mayo goes well with beef as well as most poultry.  I recently served it with a beef tenderloin and it was the perfect accompaniment.  My son liked it so much he smeared it on his dinner roll and ate it up.
A couple of days later I made paninis with leftover chicken and the leftover mayo I had in the fridge and it was terrific.  I plan on making this again in the coming week to have on hand to make quick grilled turkey sandwiches or paninis with our Thanksgiving leftovers.

Basil Parmesan Mayo

1 large egg yolk, room temperature
1-2 tablespoons fresh lemon juice
1/4 freshly grated Parmesan cheese
2 teaspoons Dijon mustard
1 handful (about 1/4 cup) basil leaves
1 clove garlic, peeled
1/4 - 1/2 cup vegetable oil
1/4 cup olive oil

Using a mini food processor or stick blender with processor attachment, blend together the egg yolk, lemon juice, cheese, mustard, basil, garlic, and 2 teaspoon salt and a pinch of pepper.  Mixture should be smooth.  Slowly blend in oil a few tablespoons at a time until mixture emulsifies.  Keep in an airtight container for up to 1 week,

Sunday, November 10, 2013

Za'atar and Egg Pizzette

These easy pizzettes were a nice departure from our run of the mill cheese pizzas.  Since I love a breakfast of pita bread and over easy eggs with a bit of za'atar sprinkled on them, this combination was a no-brainer.  I enjoyed this for a late lunch, but it would be great any time of day.  Give it a try!

Za'atar and Egg Pizzette

Pizza dough - see recipe here, or use your favorite recipe
1/2 cup za'atar spice mix
olive oil
kosher salt
freshly ground black pepper

Heat oven to 500°F.  Once your pizza dough has risen, cut off a handful of dough and set on a flour surface.  Use your hands to flatten the dough into a rustic circle shape and then transfer to a pizza pan.  I a small bowl mix a few tablespoons of za'atar with a tablespoon or two of olive oil.  Mix until a thick paste-like mixture forms.  Spread a few spoonfuls over the pizza dough.  Gently crack an egg over the center of the pizza.  Sprinkle with a pinch of salt and a few grinds of black pepper.  Repeat with remaining dough.  Bake for 8-12 minutes or until egg is set and crust is light brown.  Remove and let rest 5 minutes.

You can easily make breadsticks with any remaining dough by placing on a small pan.  Lightly pat out into a 1 inch thick rectangle.  Cover and leave in a warm place to rise for 30 minutes.  Drizzle with a bit of olive oil and generously dust with grated Parmesan cheese and a little salt.  Cut into 1 inch sticks.  Bake until lightly browned and then brush with melted butter.   Serve with warm marinara dipping sauce.

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