Tag Archives: Arugula

Anchovies, Arugula, Baking, Breads, Food, Garlic, Goat cheese, Lemon, Lemon zest, Mozzarella, Olive Oil, Onion, Pepper, Pizza dough, Salt, Thyme, Vegetables

Anchovy Pizza With Fluffy Goat Cheese ‘La Lemon, Mozzarella and Arugula

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I love it when I can turn Anders on to new and/or previously unloved foods. Much of our experience of food comes from our earliest introduction as children and it seems that taste memory is the longest memory. He must have had a bad introduction to anchovy as a child and hated it because he just cannot abide the stuff. Well he couldn’t until he had this pizza. Still, I can see how a child would be unenthusiastic about anchovies – salty, oily, and fishy. Lucky for me I wasn’t introduced to this taste trilogy until I was in college. A Bulgarian friend gave me a slice of fresh bread with butter and anchovies sprinkled with lemon juice. It was a delight and I have loved it ever since.

This pizza made an equal convert out of Anders: anchovies, with lemon slices, mozzarella, goat cheese and caramelized onions. The look on his face when I mentioned it – consternation. The look after his first bite – rhapsody!

Anchovy Pizza
Anchovy Pizza

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Apricot, Arugula, Baking, Buffalo mozzarella, Cheeses, Food, Fruits, Lemon zest, Olive Oil, Pizza, Pizza dough, Prosciutto, Sandwich Styles, Thyme, Vegetables

Pizza: Apricot with Prosciutto, Thyme and Arugula

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As we promised, we will be posting pizza recipes from all of our Pizza Cookoff Fridays. Actually, I should confess that that title is the more sanitized and hence publishable version of the actual title.  Here’s another of our creations – this was week 2. This is a sauce less pizza (distinct from the saucy pizza with all her insolence and impertinent attitudes :-)) that we find works best early in the evening of pizza debauchery. Light and pleasing, it was a nice introduction and palate opener to the heavier pizzas that were to follow that night.

Apricot prosciutto pizza with mozzarella and arugula
Apricot prosciutto pizza with mozzarella and arugula

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Arugula, Blue Cheese, Cambazola, Closed sandwiches, Fig, Food, Honey, Multigrain loaf, Nine grain and seed, Panini, Paniniing, Pepper, Potato bread, Prosciutto, Sandwiches

Figs, Prosciutto, Blue Cheese, and Arugula Sandwich

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It’s that time of year in our local farmers’ markets.  Our longer than average spring has given way to summer and with it has come one of the fruits that I only started eating when I moved to California – figs, glorious figs.   There are some fruits whose appearance and tastes you can describe by comparing it to another. But a fig… Nothing tastes like a fig. It just is.  Figs are popping up all over and once again, I am beginning to flirt with the idea of adding a tree to my garden.  Until then though, I have kind friends who help satisfy my cravings by sharing from the bounty of their own gardens.  This sandwich is the result of one such gift – a basket of black mission pigs.

While there are many ways to add figs to your diet, this is by far my favorite. The saltiness of the prosciutto, creaminess of the Cambazola (a soft ripened triple cream blue cheese) and the nuttiness of arugula – what at taste sensation. If ever a sandwich could be described as sensual, then this is it.

Figs Prosciutto Blue Cheese and Arugula Sandwich
Figs Prosciutto Blue Cheese and Arugula Sandwich

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Baking, Breads, Cheeses, Feta, Food, Herbs, Ingredients, Lettuce, Olive-Rosemary Load, Open Faced Sandwiches, Oregano, Paprika, Sandwich Styles, Sandwiches, Smoked paprika, Tarragon, Tarragon salad dressing

Greek Oven Roasted Feta Sandwich

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Last summer we went on vacation to Greece, to the island of Lesvos. We were prepared to taste amazing foods, local delicacies and great tasting salads. Our friends have told us enough stories about the Greek islands that we were rather excited to taste the cuisine. Honestly though, it was a bit of a letdown. The island seems to have gotten a bit ‘touristy’, and the food was usually bland. It wasn’t bad per se, it was just not very interesting. After two weeks eating all over the island, we did find a restaurant on the last day of our trip which was actually great, but that was the exception. Given the less-than-satisfying culinary experiences, we did find one simple dish we kept returning to; The greek salad. It is a salad with a simple dressing, topped with a gigantic block of feta cheese. We decided to combine this a little with the pan seared feta dish called saganaki. We roasted a slice of feta in the oven, and placed it on top of a simple salad on toast. The result was amazing, and here is the recipe.

Greek Oven Roasted Feta Sandwich
Greek Oven Roasted Feta Sandwich

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