Donna's Daily Dish
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Inspiring people to create every day recipes
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The recipe begins by sautéing finely sliced leeks in olive oil until softened and lightly browned. Next, finely chopped garlic and sliced mushrooms are added and cooked until caramelized and some of the moisture from the mushrooms evaporates. Juice from half a lemon is added to deglaze the pan. Dry pasta and the stock are added to the pan and cooked until al dente, approximately 10 minutes depending on the shape of pasta. When the pasta is done, butter, parsley and the last half of the lemon is squeezed into the pan. You stir until the butter is melted; then add salt and pepper to taste. I seasoned both the leeks and again the mushrooms and garlic with salt in pepper in the beginning of the cooking process and tasted at the end.
The pasta is garnished with dollops of ricotta, red pepper flakes and chopped parsley. Despite his hesitance, my husband truly enjoyed the pasta. I found the cooking process and briskly stirring in additional butter, created a nice emulsion making for a lovely, silky sauce. We added a dash of red pepper flakes for a little zing too. Not every pasta dish has to have a red sauce. By the way, mine is a sauce as it’s made just with plum tomatoes, garlic and olive oil. I make approximately 25 quart jars every August. I make homemade pizza outside on my Weber gas grill. The grill makes for a nice browned crust and a bit of char. It’s as close as I’ll come to wood-fired pizza without purchasing an Ooni Pizza Oven. Flatbread Pizza with Ricotta, Marinated Artichokes and Herbs is from Chef Katy Millard from Coquine and Coquine Market Cafe in Portland, Oregon. The recipe appeared in the column “Slow Food Fast” in the April 6-7th edition of The Wall Street Journal. For the recipe you’ll need pizza dough (2 1-pound dough balls), olive oil, small fennel bulb, a lemon, kosher salt, fresh greens and soft herbs (spring mint, parsley, tarragon and baby arugula), whole milk ricotta, 8-ounce jar of marinated artichoke hearts, Fiore Sardo or Parmesan cheese and freshly ground black pepper. Prior to cooking the pizza, I prepared the topping, which consists of thinly sliced fennel, fresh parsley and baby arugula. The greens were dressed with a squeeze of lemon juice, olive oil and kosher salt. I rolled my pizza dough out on a pizza peel, pricked the round with a fork to prevent bubbling and brushed the surface with olive oil. The pizza cooked on the grill until cooked through, about 5 to 10 minutes. When the pizza was done, I removed it with the pizza peel to a large wood cutting board. I find the cutting board helps the crust maintain its crispness. Next, I coated the pizza with a layer of ricotta cheese, sliced artichoke hearts, salad greens and shaved pieces of Parmesan cheese. A few grinds of freshly ground black pepper finished the pizza. Whoa, what a great pizza. The crust came off the grill perfectly cooked. The ricotta created a creamy base for the greens that offered freshness, a little tang from the marinated artichokes, a light saltiness from the chards of Parmesan cheese and the freshly ground pepper brought it all together. God bless him, though the pizza didn’t have red sauce, my husband enjoyed quite a few slices of pizza that night. There were two slices left and he had those for dinner one night while I was babysitting my granddaughters. See, you can enjoy pizza without red sauce. By the way, one of the former owners of Medusa of Asbury Park is getting very near to opening her new restaurant Catbird in Asbury Park. She purchased and is renovating the old “Sunset Landing” on the lake. In Friday’s post on Instagram story, she mentions her delivery of wood for the oven…it won’t be long now. There is also a new pizzeria in Belmar Plaza called Pizzeria ‘Lucci. I haven’t tried it yet but a heads up on a few things: full pies only, no slices, open Tuesday through Saturday 4-8 PM and just a handful of pies and appetizers. I’ll have to check them out before the summer season starts. Also, they strongly recommend placing your order online. Have you checked out or do you follow Atlantic Offshore Fishery in Point Pleasant, NJ on Instagram? They are running seafood specials Wednesday through Sunday. Scallops are $19.99/lb., big eye tuna $14.99/lb., red snapper $16.99/lb. and King Salmon $24.99/lb.
Creamy One-Pot Mushroom and Leek Pasta
By Hetty Lui McKinnon New York Times Cooking Total Time: 30 Minutes Servings: 4 to 6 Ingredients 3 tablespoons olive oil 1 leek, white part only, finely sliced (about 5 ounces) 2 garlic cloves, finely chopped 3cups mixed mushrooms, such as cremini, shiitake or oyster, torn or sliced (about 6 ounces) 1 lemon, halved 1pound short pasta, such as orecchiette, cavatappi, gemelli or penne 4 cups vegetable stock 2 tablespoons unsalted butter ½cup chopped fresh parsley, plus more for garnish Kosher salt and black pepper 1 cup whole-milk ricotta ½ to 1teaspoon red-pepper flakes Preparation
Flatbread Pizza with Ricotta, Marinated Artichokes and Herbs
By Chef Katy Millard Chef/Owner of Coquine and Coquine Market Café, Portland OR “Slow Food Fast/Satisfying and Seasonal Food in About 30 Minutes” Adapted by Kitty Greenwald, The Wall Street Journal, Saturday/Sunday April 6-7, 2024 Total Time: 25 minutes Serves: 4 to 6 Ingredients 2 (1-pound) balls pizza dough ¼ cup olive oil 1 small fennel bulb 1 lemon Kosher salt 2 packed cups greens and soft herbs and spring greens such as mint, parsley, tarragon and baby arugula ¾ cup whole milk ricotta 1 (8-ounce) jar oil-marinated artichoke hearts, drained and sliced ¼-inch thick 4 ounces Fiore Sardo or Parmesan cheese Freshly ground black pepper Directions
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