Italian Plum Torte

September 14, 2014

Plum Torte

It’s officially fall around here. Not in terms of weather—it’s still warm and wonderfully sunny. I’m talking about fall soccer. It’s up and running and hit me like a truck.

At this point, I’m still trying to catch my breath, find some of my missed sleep and nurse my wounds. Really, organizing soccer for nearly 3,000 players is a giant, seemingly insurmountable task.

As I continue to recover, I’d like to eat this Italian Plum Torte just about everyday. I am convinced that it has magical restorative powers.

The recipe came from Smitten Kitchen. As always, the recipe is perfection. It’s a sweet, rich cake with juicy, tart Italian plums sprinkled in that gets even better the second day around. I don’t know about the third day because there was not even a crumb left after day two. 

Italian Plum Torte
It’s a sweet, rich cake with juicy, tart Italian plums sprinkled in that gets even better the second day around.
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Ingredients
  1. 1/2 cup all purpose flour
  2. 1/2 cup whole wheat flour
  3. 1 teaspoon baking powder
  4. Large pinch of salt
  5. 1 cup granulated sugar plus 1 to 2 tablespoons
  6. 1/2 cup unsalted butter, softened
  7. 2 large eggs
  8. 12 Italian purple plums, halved and pitted
  9. 2 teaspoons fresh lemon juice
  10. 1 teaspoon ground cinnamon
Instructions
  1. Whisk together the flours, baking powder and salt. Using an electric mixer, cream together the sugar and butter. Once light and fluffy, add the eggs one at a time and mix until incorporated.
  2. Add the flour mixture to the butter/sugar mixture and stir until just combined.
  3. Spoon the batter into your tart pan or springform pan and smooth the top. Depending on your pan, you may want to add a little pan spray. Arrange the halved plums, skin side up all over the batter. Spring with lemon juice and cinnamon and sugar.
  4. Bake at 350 for about 45 minutes. Let cool on a rack.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Maysquared.com http://www.maysquared.com/blog/

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Caprese Pizza

I could eat pizza all day, everyday. It verges on sickness. But delicious sickness is the best kind. 

This pizza is simplicity at its best—a thin crust with a mellow red sauce, mozzarella, prosciutto, roasted tomatoes and fresh basil. It all comes together so wonderfully that I can’t imagine anything else would or could ever taste so good.  

Again, I stuck to the Smitten Kitchen’s pizza dough recipe. I’m sure I’ll eventually try others—but why fix something that isn’t broken? It’s easy and fast. And I always have the ingredients around to whip up a batch.

So, try it out. You will not be sorry. 

IMG_4497

Caprese Pizza with Prosciutto
This pizza is simplicity at its best—a thin crust with a mellow red sauce, mozzarella, prosciutto, roasted tomatoes and fresh basil.
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Ingredients
  1. Fresh pizza dough (I used Smitten Kitchen's recipe)
  2. 1/2 cup marinara
  3. 2 cups grated mozzarella cheese
  4. 1/2 cup rosted cherry tomatoes
  5. 1-2 slices proscuitto
  6. Handful of fresh basil leaves
Instructions
  1. Roll out your pizza dough and add the marinara, followed by the cheese then the prosciutto and tomatoes. Bake at 400 for about 13-15 minutes. Once out of the oven, top with basil leaves.
Notes
  1. For an extra thin crust, I make 1 1/2 of Smitten Kitchens pizza dough recipe and divide it among two pizzas.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Maysquared.com http://www.maysquared.com/blog/
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Pineapple Salsa

August 25, 2014

pineapple salsa

I know what you must be thinking. Two back-to-back salsas—what is this craziness? And I must admit, most of me is thinking the exact same thing. I’m really not a salsa kind of girl. My refined tastes typically lead me straight to the ketchup. It’s just my instinctual fancy demeanor.

But, friends, this is no ordinary salsa. If you’ll recall from our earlier exploits with Tomato and Avocado Salsa, fresh tomatoes and cilantro kill my desire to eat and/or make salsa. This, however, is no ordinary salsa. It’s my kind of salsa. What does that mean? Well, simply put, there are no tomatoes or cilantro. 

You may now be thinking, but is it really salsa then? Today, we’ll say yes. After all, I’m running the show around here and I want to believe that I can like and enjoy salsa. 

It’s now a definitive yes. This is salsa. And you will like it.

The mixture is really quite simple. It’s just pineapple, cucumber, green onion, jalapeño, parsley and lime juice. Together, it’s a great combination of sweet and spicy with the added essential freshness cucumbers. It feels like summer in every bite. 

This salsa topped our homemade fish tacos. It was a nice change up to a typical tomato-based dressing. I really like a little sweetness in just about everything, especially if there is any spiciness, and this salsa delivers on all fronts.  

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Pineapple Salsa
A simple salsa that is a great combination of sweet and spicy with the added essential freshness cucumbers. The perfect option if you don't like tomatoes or want to try a new salsa.
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Ingredients
  1. I cup chopped fresh pineapple
  2. 1/2 cup chopped seeded and peeled cucumber
  3. 1/4 cup chooped green onions
  4. 1/4 cup chopped fresh parsley
  5. 2 tablespoons minced jalapeno pepper
  6. 1 tablespoon fresh lime juice
  7. 1 teaspoon olive oil
  8. 1/8 teaspoon salt
Instructions
  1. Combine the above ingredients in a small bowl. Cover and chill for at least 1 hour.
Adapted from Cooking Light
Adapted from Cooking Light
Maysquared.com http://www.maysquared.com/blog/

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