Puff Pastry Tart w/ Ricotta and Caramelized Onions

I have to apologize for being gone so long, but I have been dealing with an RA flare up that has made it really difficult to want to type outside of work. I am still dealing with it, but it has gotten better.

We all have nights were we don't really feel like cooking but want something really decadent. This recipe is basically something I put together in a flash and can have it on the table in less than 40 min.

You take a sheet of puff pastry, carefully unfold it onto a parchment lined cookie sheet and lightly roll it to flatten it and seal the creases. With a sharp paring knife you give it a little edge by scoring it 1/2 inch from the edge of the pastry sheet. In a mixing blow take 1/2-1 cup of whole milk ricotta, 1 egg white, salt, pepper and whip it together. Carefully spread the ricotta mixture onto the puff pastry making sure to stay inside the scoring line. On top of the ricotta take some caramelized onion that have cooled. Slide into a 400 degree preheated oven until golden brown on the bottom. Serve up with a salad. Pour yourself a glass of wine and relax. This was easier than pie.

Sea Salt Chocolate Chip Cookies with Espresso Powder

I love the combination of chocolate and salt and have for years, but the addition of Instant Espresso powder to this recipe really takes them over the top. The fact that they mix up quick and easy and you honestly can have them baked and ready to eat in under an hour makes them even better. The recipe makes the perfect amount for exactly two dozen normal sized cookies which is the perfect amount to have around if your counting calories (like me) or want to bake and take a small treat to the office like I have been known to do on occasion.

Into a mixing bowl add 1/2 cup very soft butter, 2/3 cup dark brown sugar and 1/3 cup white sugar.

Cream together until fluffy.

To the butter and sugar add 1 egg, 1 Tlb. vanilla extract.

Blend together until smooth and creamy.

In a separate bowl combine 1 cup flour, 2/3 cup whole wheat flour, 1/4 tsp salt, 1 tsp. baking soda and 1 1/2 tsp instant espresso powder.

Add the flour mixture in batches incorporating it into the butter and sugar mixture between each addition.

Then add 4 oz. of bittersweet chocolate chips (60% Cacao)and mix in by hand.

Line up the cookies on a parchment lined cookie sheet and sprinkle with a little sea salt then slip into a preheated 350 degree oven for about 11 min. or until lightly brown on the edges.

Sprinkle the still warm cookies with a little sea salt...scrumptious.

I think I may need a bigger glass of milk. It was a crazy week at the office with absolutely nothing falling into place. These cookies were just what I needed. Warm, salty and buttery with the right amount of gooey chocolate.

Have a great weekend everyone!

Pizza

It should come as no great surprise, to anyone, that I love pizza. To me pizza is the perfect food. Pizza crust is just a platform to transport all manner of delicious foods to your mouth (literally). Last nights pizza was no exception. A pizza is only as good as its crust, and that is something (until last night) I had problems with. I could never get my crust crispy enough or thin enough for my liking. Well I discovered a new recipe for a cracker crust pizza dough that I think for me ticks all the boxes.

Cracker Crust Pizza Dough 3/4 cup cool water 1/4 cup canola oil 1-1 1/2 teaspoon fine sea salt 1 teaspoon sugar 2 cups plus 2 tablespoons all-purpose flour, plus more as needed Directions For the pizza dough, pour the water, oil, salt, and sugar into a large bowl. Add 1 cup of the flour and whisk until smooth. Switching to a wooden spoon, gradually add the remaining flour, stirring until the dough comes together. Turn the dough out onto a clean surface and knead until it is smooth and supple (like a baby's tushie), about 5 minutes. Divide the dough into two or three equal pieces, shape each one into a rough disk, cover with a cloth, and let rest on a board between 30 minutes and 3 hours. I let mine rest for as long as it took me to clean house.Roll out each piece of dough between two sheets of parchment paper (this makes it easier to transfer to your preheated pizza stone in the oven. Brush a little olive oil on the surface of the crust and spread on a little sauce cheese and whatever else you have planned.

For our pizzas last night I used a really light tomato basil sauce and roasted garlic.

Then I added on some grated mozzarella and the last little bit of fresh mozzarella I had taking up space in my fridge.

Then I slid the pizza parchment paper and all onto my preheated (500 degrees)pizza stone and cooked it between 15 and 18 min.

The last couple of minutes of cooking I tossed a handful of chopped fresh spinach onto the top of the pizza.

The pizza was amazing, the crust was crisp, the cheese melty (should be a word), and the sauce was not to heavy. To say the least we cleaned our plates.

The sauce was super easy to make and can also be made ahead. I took a can of diced tomatoes with the juice and poured into a small sauce pan. I added 1 whole sprig of basil, a pinch of fresh rosemary, pinch of sugar, oregano and chili flakes. I also added a clove of that roasted garlic a couple of tablespoons of water (you could use red wine)and brought it to a boil turned it down to a simmer and let it bubble away for about 20 min. You may have to add a little more liquid during the cooking. Let the sauce cool some and put it into your food processor and give it a couple of good turns. When you have the consistency you want your done.

Pizza the perfect food!