Fridays are take-out-and-a-bottle-of-wine night, but I had a can of thin crust pizza crust in the fridge and a pear on the verge of turning to mush, so we turned in into fake-out night (like that?! totally just made that up) and had pear and prosciutto pizza.
Since I used refrigerated crust instead of pre-baked, I pre-baked according to the directions on the crust can. Can? Is that right word for those aluminum twisty things that Pillsbury uses? To lower the stats (so we could eat more slices and/or cookies!), I used part-skim provolone and omitted the walnuts. The thin crust was also lower in calories that regular crust would be.
Yum!!! This was WAY better than a chain delivery pizza, and almost up to par with some of the fancier joints. It takes about as much time as it would take for a delivery pizza to get to you, and, besides a bit of slicing up front, not too much more effort. Next time you think of picking up the phone for dinner, try this instead!
Thursday, October 20, 2011
Tuesday, October 18, 2011
Dinner tonight: Trout with Warm Pine-Nut Dressing and Fennel Puree
On a Tuesday now long past (wedding planning/house buying/school/job have gotten the best of me and I am WAY behind on my blogging--there are seriously a *stack* of recipes sitting on my desk waiting to be reviewed), P and I had trout with warm pine-nut dressing and fennel puree. As a F&W recipe, I realize that this was incredibly ambitious for a weeknight, but I guess I felt like I needed a challenge, or am a masochist (see opening sentence above).
In any event, I'm glad I did, because this was freaking awesome. As usual, I made some changes: flounder in place of the trout (mistake--use trout, or at least something with skin, and use a non-stick pan. I totally massacred the fish trying to get it out of the pan, hence no picture.), slivered almonds in place of pine nuts (which are offensively expensive these days), cut WAY down on the oil, and no mesclun. I think I paired this with a spinach salad, but I honestly don't remember. It could have been green beans too. Both green and nutritious, so whatevs.
Granted, this dish was a pain in the rear to make. There are only 4 steps, but as you will see from the recipe, each of those steps is practically a novella. BUT. It was worth it. In fact, I've been actively trying to think of other things I can do with the fennel puree. And, with the major reduction in the oil you use, this is a downright healthy and low-cal dish, which can be rare for the borderline-gluttonous F&W peeps.
In any event, I'm glad I did, because this was freaking awesome. As usual, I made some changes: flounder in place of the trout (mistake--use trout, or at least something with skin, and use a non-stick pan. I totally massacred the fish trying to get it out of the pan, hence no picture.), slivered almonds in place of pine nuts (which are offensively expensive these days), cut WAY down on the oil, and no mesclun. I think I paired this with a spinach salad, but I honestly don't remember. It could have been green beans too. Both green and nutritious, so whatevs.
Granted, this dish was a pain in the rear to make. There are only 4 steps, but as you will see from the recipe, each of those steps is practically a novella. BUT. It was worth it. In fact, I've been actively trying to think of other things I can do with the fennel puree. And, with the major reduction in the oil you use, this is a downright healthy and low-cal dish, which can be rare for the borderline-gluttonous F&W peeps.
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