Proscuitto_Fig_red_onipon_Pizza_Boats_2 fig_proscuitto_carmelized_red_onion_pizza_boats goat_Cheese marinara_sauce proscuitto_fig_pizza_pre_bake fig_proscuitto_pizza I have a pretty big obsession with figs. I think I am lucky that they are super seasonal, because I feel like there is a large chance that I would overdose and just be not into them anymore, and that would be really sad. I pretty much make these four recipes we already have on the site every time figs are in season, so this is just a natural and delicious addition. I am a big advocate of figs on pizza, and if you have never tried it do it RIGHT THIS MINUTE! You will not regret it and it will be like opening a new world of greatness to your mouth. You’re welcome.
♥ Teri

Prosciutto Fig and Caramelized Red Onion Pizza Boats
Makes 6

Ingredients:
1 French (or sourdough) baguette, sliced in half crosswise and then each half into thirds
1 1/2 cups marinara sauce
4 ounces crumbled goat cheese
4 ounces thinly sliced prosciutto
5 mission or brown turkey figs, quartered
1/2 red onion, thinly sliced and caramelized
1 teaspoon fresh thyme

Directions:
1. Preheat oven to 400˚F.
2. Place boats onto a baking sheet and spread a small amount of marinara sauce over each boat. Top each with a generous sprinkle of cheese.
3. Top boats with a few of each remaining ingredient until each boat is loaded and lightly season with pepper.
4. Bake for 15 to 20 minutes or until cheese has melted and the baguette has lightly toasted.
5. Remove from oven and allow to cool for about 5 minutes. Top with fresh thyme. Cut boats into smaller pieces (if ya want) and serve.

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Prosciutto Fig and Red Onion Pizza Boats

September 16, 2014  /   /   //  5 Comments

corn_sauteed_leek_Pizza_Boats Corn_Leek_Pizza_Boats_Ingredients Marinara_Sauce mozarella_1 Baguettes_2 corn_leek_pizza_Boats_pre_cooked_1 Corn_leek_pizza_1 Hi Guys! This week we have another recipe redressed happening and I’m super excited, because we’re making simple and nostalgic Pizza Boats (or French bread pizzas, for the sophisticated)!! Do you guys remember eating these growing up?! This used to be one of my favorite dishes to eat as a kid. I love the crunchy crust and still to this day, I think pizza boats are way more fun then regular pizza.

When I was growing up I used to be pretty basic when it came to my pizza boats; I was really just a plain cheese or pepperoni type of girl. These days I love all types of cheeses, sauces, meats, and veg. on my pizzas and one of my favorite combinations is this simple corn, and sautéed leek pizza boat! It’s a simple but delicious combination of flavors and it’s a great way to add corn to yet another dish before the season officially ends and the abundance of sweet, delicious corn disappears for the year.

Not only are pizza boats quick and easy to put together, but there are also endless topping combinations, and you can customize them with your favorite toppings. Plus, these hold really well and are easily transportable which makes them great work or school lunches; they’re great for picnics too!

We’re excited to show you guys some of our favorite pizza boat combinations this week and hope it brings a little childhood nostalgia back. We would really love to hear what some of your favorite pizza and pizza boat toppings were or are. Enjoy! xx, Jenny

Corn and Sautéed Leek Pizza Boats
Makes 6

Ingredients:
1 French (or sourdough) baguette, sliced in half crosswise and then each half into thirds
1 1/2 cups marinara sauce
4 ounces fresh mozzarella, thinly sliced
2/3 cup corn (about 1 small ear) roasted corn
1 leek (white part only), thinly sliced and sautéed

Directions:
1. Preheat oven to 400˚F.
2. Place boats onto a baking sheet and spread a small amount of marinara sauce over each boat. Top each with a generous sprinkle of cheese.
3. Top with a sprinkle of each remaining ingredients, evenly over each boat, and lightly season with pepper.
4. Bake for 15 to 20 minutes or until cheese has melted and the baguette has lightly toasted.
5. Remove from oven and allow to cool for about 5 minutes. Cut boats into smaller pieces (if ya want) and serve.

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Corn and Sautéed Leek Pizza Boats

September 15, 2014  /   /   //  7 Comments

Fresh_Fig_arugula_Pancetta_Pasta fresh_figs brown_butter pancetta red_pepper_flakes fresh_fig_pancetta_pasta So, I’m currently in Paris and it’s pretty amazing here. My dude and I have been exploring and eating our way through the city the past couple of days and we’ve definitely already considered never coming home. We’re only out here for a week and we’re totally going to soak in as much of this city as we possibly can. I’m thinking a little Paris post, including all my adventures (I love a good adventure) might be in order when I return, but we shall see.

Anyway, when I get back home I’m hosting a little end-of-summer dinner party at my apartment and I’m so excited; particularly because I’m making this beauty of a dish, a Fresh Fig Arugula and Pancetta Pasta! This time of the year is wonderful because fresh figs begin to pop up around the local farmer’s markets and grocery stores for a short amount of time. I really try to take advantage of the short season by eating them just as they are, as well as incorporating them into as many dishes as possible. Do you guys have a favorite seasonal ingredient you desperately wait all year for? I’d love to hear about them and your favorite way to use them!

This simple pasta dish is the perfect in-between summer and fall entertaining dish. The figs and arugula add a fresh element to the pasta and the lemon zest and McCormick’s Crushed Red Pepper Flakes really brighten up the dish and adds a nice kick to the pasta. You can totally go as heavy or light on the pepper flakes to suit your taste! If the heat from the crushed red pepper flakes is too much for you (regardless of the amount added), you can always swap it out for McCormick’s new Hot Hungarian Paprika, which will give you a much less intense heat, but will also add a nice earthy flavor to the dish. (If you really love paprika, you might also consider this recipe for Clams and Chorizo with a Smoked Paprika Butter Sauce that we have been eyeing!) If you’re looking for a great al fresco meal to serve friends and family this Fresh Fig Arugula and Pancetta Pasta is a winner! Not only does it incorporate fresh figs and arugula, salty pancetta, and spicy crushed red pepper flakes, but it’s also all tossed together in a simple browned butter sauce… and who can really complain about browned butter, in anything, lets be serious.

I hope everyone enjoys the last couple weeks of summer, making amazing food and enjoying them with fabulous people! Enjoy! xx, Jenny

Fresh Fig Arugula and Pancetta Pasta
Serves 4

Ingredients:
3/4 lb. dried linguine
1 tablespoon extra virgin olive oil
3 1/2 tablespoons unsalted butter, divided
10 slices pancetta, thinly sliced (almost paper thin)
1 garlic clove, minced
1/2 teaspoon McCormick Crushed Red Pepper Flakes
10 small mission figs, halved
2 cups loosely packed arugula
salt and pepper to taste
garnish:
grated zest of 1 small lemon
2 ounces Parmesan cheese

Directions:
1. Fill a large pot with water and bring to a boil. Add a small handful of salt to the pot and stir in the linguine. Boil pasta until al dente, 7 to 9 minutes. Stirring occasionally. Drain and toss pasta in olive oil. Pour pasta into a large mixing bowl and set aside.
2. Place a large skillet over medium heat and melt 1/2 tablespoon of butter butter. Add half of the pancetta and fry until crisp, about 3 to 4 minutes. Flip each slice and fry for 1 minute.
3. Remove pancetta from the skillet and drain onto paper towels. Repeat until all pancetta has been fried. Set aside.
4. Drain grease from skillet. Add remaining butter and melt over medium heat. Allow butter to simmer, for 7 to 9 minutes or until lightly browned with a nutty aroma. Stir in garlic cloves and McCormick Crushed Red Pepper Flakes and fry for 1 minute.
5. Remove skillet from the stove and pour garlic browned butter sauce over pasta and toss together. Season with salt and pepper. Add remaining ingredients and gently toss together until mixed together.
6. Top with grated lemon zest and shaved parmesan and serve.

*This post was sponsored by McCormick. Thank you for supporting our sponsors! It helps us keep going!*

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Fresh Fig Arugula and Pancetta Pasta

September 14, 2014  /   /   //  8 Comments

Heirloom Tomato Tarte Tatin Heirloom Tomatoes and Thyme Heirloom Tomato Tarte Tatin recipe Tomato Tarte Tatin Tomato Tarte Tatin recipe Happy Friday! It’s still really disgustingly hot in Los Angeles, and unfortunately for me, that means I am totally a baby and don’t turn my stove or oven on till after 9 pm when the temperature is kind of reasonable. If you are in a place where the temperature is not so angry and rude, or even a little cold, you should make this Heirloom Tomato Tarte Tatin for all of us. Heirloom tomatoes are almost gone, so this recipe is a great use for them because it really shows off how beautiful they are. The breadcrumbs are important in this recipe because it helps absorb some liquid created when you cook the tomatoes, and help the crust not become soggy. Serve this as an appetizer, or with a salad for something perfect and pretty. :)
♥ Teri

Heirloom Tomato and Herb Tarte Tatin
Makes 1 (10 inch)

3 tablespoons unsalted butter
1 garlic clove, minced
3 ripe heirloom tomatoes, sliced into 1/4” thick discs
2 teaspoons oregano, minced, plus more for garnish
1 teaspoon thyme, minced, plus more for garnish
3 1/2 tablespoons panko bread crumbs
3 tablespoons freshly grated Parmesan, plus more for garnish
salt and pepper to taste

1 sheet frozen puff pastry, thawed and pricked with a fork throughout surface

Directions:
1. Preheat oven to 425°F.
2. Melt butter in a nonstick skillet, over medium-high heat. Add garlic and sauté for 1 minute.
3. Layer tomato slices into the skillet, slightly overlapping one another, and sear for for 2 to 3 minutes. Season with salt and pepper.
4. In a small mixing bowl, toss together oregano, thyme, panko, and Parmesan. Sprinkle mixture evenly over tomatoes.
5. Top tomatoes with puff pastry and fold edges of the pastry into the sides of the skillet, to create a border for the tarte tatin.
6. Place in oven and bake for 25 to 30 minutes or until puff pastry is golden brown.
7. Remove from oven and place cutting board or plate over top of skillet. Quickly invert and allow tarte tatin to rest for 5 minutes. Lightly season with salt and pepper. Finish with herbs and freshly grated Parmesan, cut into wedges and serve.

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Heirloom Tomato Tarte Tatin

September 12, 2014  /   /   //  10 Comments