English Pea Prosciutto and Burrata Pizza

April 18, 2015  /   /   //  4 Comments

english_pea_burrata_pizza english_pea_pizza pea_proscuitto_pizza I recently moved from an apartment I had been living in for 6.5 years to a new place in LA. This new place comes with a lot of perks including space for a vegetable garden. This week is the weekend we plant o plant stuff, and we are driving a bit out of our way to a farmers market that has a vendor that carried unique and organic vegetables. I am super super pumped, yet nervous at the same time, because I have never had a vegetable garden before and I know I would be heartbroken if everything died. I am pretty sure we are going to get some beans because they have some very beautiful varieties. If you all have any tips that would be so great!!

Mostly though, I am excited to be able to eat seasonal stuff from my garden. Mostly, to be able to make and add delicious ingredients like we did by adding English peas to this pizza. Jenny and I both love peas (and also pizza) so adding them to this pizza made it an instant favorite. We love how it really freshens up what could be a super meat and oil heavy pizza. The burrata is so nice and creamy, and you gotta love prosciutto on pizza. Enjoy this spring pizza guys!
♥ Teri

English Pea, Prosciutto and Burrata Pizza
Makes 1 12”-14” pizza

1/2 recipe pizza dough, room temperature

2/3 cup medium-ground yellow cornmeal
1/2 cup prepared pesto
1 ball (8-10 ounces) burrata
4 ounces thinly sliced prosciutto
1 cup shelled English peas, lightly blanched
cracked black pepper to taste
olive oil, for brushing

1. Place pizza stone (if using) in an oven and preheat to 450˚F.
2. Roll dough out on a clean, lightly floured surface until you have a 12”-14” , 1/4” thick, round(ish) dough. Transfer the dough onto a baking sheet lined with a layer of cornmeal.
3. Spread a thin layer of pesto over the dough, leaving a 1” perimeter.
4. Top pesto with spoonfuls of burrata, then the slices of prosciutto and finally sprinkle the peas over the top.
5. Lightly brush the crust with olive oil.
6. Carefully transfer pizza onto the hot pizza stone OR leave it on the baking sheet, if you don’t have a pizza stone.
7. Bake pizza for 8 to 10 minutes or until cheese has melted and crust has browned nicely.
8. Remove from oven and allow pizza to cool for 5 to 7 minutes before cutting. Serve.


English Pea Bacon and Mint Risotto

April 15, 2015  /   /   //  8 Comments

English_pea_risotto pea_bacon_mint_risotto english_pea_mint_risotto One of my favorite things about springtime is that it’s pea season! I love peas of all kinds, but especially English peas. I love how bright, sweet and fresh they taste. I always try to throw them into anything I can think of and risotto is always high on the list. My favorite part of this dish is that it has a great balance between light and rich, and bright and creamy. I always make a big batch to ensure there are leftovers because it also makes great risotto cakes to serve with a simple mixed green salad for lunch or dinner the next day. Mother’s Day is only a few short weeks away and this would make a great addition to any Mother’s Day menu….or any menu really, right? xx, Jenny


English Pea Bacon and Mint Risotto
Serves 3 to 4

4 rashers of bacon, diced
2 1/2 tablespoon extra virgin olive oil
2 shallots, diced
2 garlic cloves, minced
1 cup Arborio rice
2/3 cup dry white wine
4 to 5 cups chicken stock, warmed
1 cup shelled English peas
2 ounces mascarpone, softened
4 oz. Parmesan cheese, finely grated
2 1/2 tablespoons finely chopped mint
salt and pepper to taste
grated Parmesan
lemon zest

1. Pour 1/2 tablespoon of oil into a medium skillet and place over medium-high heat. Add bacon and cook until crisp, 4 to 5 minutes. Strain with a slotted spoon and transfer to paper towels and set aside.
2. Drain grease and transfer skillet back to the stovetop. Add oil and sauté shallots for 2 minutes. Add garlic and rice and continue to sauté for 3 to 4 minutes or until a small white dot remains in the center of each grain of rice. Season with salt and pepper.
3. Deglaze pan with wine and stir. Allow almost all the liquid to evaporate then reduce the heat to medium and add 2/3 cup warm stock, stirring frequently.
4. Each time the liquid evaporates add another ladle of stock and continue to stir. Repeat until the rice is al dente, about 20 minutes. Season with salt and pepper.
5. Reduce heat to medium-low and add peas and bacon to the risotto. Cook for 3 to 4 minutes.
6. Stir in mascarpone, Parmesan and mint and continue to stir until smooth. Adjust seasonings.
7. Top with a little more grated Parmesan and lemon zest and serve.



The Perfect Egg + Suite One Studio + OXO Giveaway

April 14, 2015  /   /   //  229 Comments

the_perfect_egg We have another giveaway for you today, and this one we are very excited about. :) So, obviously we are giving away a singed copy of The Perfect Egg (or not signed, it’s your choice, but then you might be missing out on our funny egg puns) AND a beautiful and stunning and we wish we were not actually giving it away, an Oval Platter in White with Mint Watercolor from Suite One Studio: mint-and-rose-plates-suite-one-studio_1b7633b4-a479-4e30-b5c9-e3d573471595_1024x1024 Aqua-Oval-Platter-Suite-One-Studio-1-20_34ae9c63-1ee1-4976-b849-274038eed530_1024x1024 Stunning right? YES. We LOVE Suite One Studio, please take a moment to peek at her shop.

Part 2 of the giveaway are a couple things from OXO. First we have this simple set of mixing bowls. I love the look of OXO stuff, and the mixing bowls are such a nice and quiet design. We have paired the mixing bowls with an egg beater because after all we are giving away our egg book!
oxo_giveaway To enter, please leave a comment telling us you favorite party food to serve is. Entries will close this Friday at 6PM pacific. US only please (sorry!). :)


Kale White Bean and Farro Salad

April 13, 2015  /   /   //  10 Comments

kale_bean_farro_salad Kale_white_Bean_farro_salad kale_farro_salad Salads seems very lunch-y to me. I have never really craved a huge salad for dinner, only lunch. Mostly because salads are not that filling, and I don’t want to be in a food coma in the middle of the day unless I can be on my butt watching Friends re runs. So this salad is a little different because it has farro and beans, which make this Kale and White Bean Farro Salad have a little more heft than just straight up leafy greens. I took this salad home after we made it for the blog and it was delicious, so I can testify that this salad holds up well in the fridge for a day in case you were thinking about bringing it along for your lunches (even though I think this salad is dinner material). Also, eating delicious salads is a really good way to be able to then reward yourself with In and Out. ☺
♥ Teri

Kale White Bean and Farro Salad (with a Tahini-Lemon Vinaigrette)
Serves 4 to 6

tahini and lemon vinaigrette:
1/2 cup tahini
1/2 cup warm water
2 garlic cloves, minced
3 tablespoons minced shallots
1 lemon, zested and juiced
1 teaspoon salt
1/2 teaspoon black pepper

1 bunch dino kale, stemmed and thinly sliced
1 1/2 cups cooked and cooled farro
1 (15 ounce) can white beans, drained and rinsed
16 cherry tomatoes, halved
1/2 cup diced sun-dried tomatoes chopped
4 ounces feta, crumbled
1/4 small red onion, thinly sliced

1. Place all vinaigrette ingredients into a mixing bowl and whisk together. Set aside until ready to use.
2. Place remaining ingredients into large mixing bowl and drizzle with vinaigrette. Toss together until the salad is well dressed/coated. Adjust seasonings and serve.