Sunday, July 29, 2018

Spanish Prawns

Before arriving in California, jumbo shrimp is what I referred to the above deliciousness. But apparently, out west they are prawns! Either way, this is an amazing and fast dish that showcases their tender sweetness.

I love how looking at new cookbooks makes your imagination take flight! Pawing through Rustica: A Return to Spanish Home Cooking made my mouth water (and my fingers type in flights to Spain!) but what mostly came of it was a desire to make prawns with paprika.

If you can find Spanish paprika, lucky you! My version made do with what we had at the local co-op and it was still transportive!

This is a quick weeknight meal that usually ends up being served alongside a big salad and lots of crusty bread to sop up all of the great pan juices. If you have a bumper crop of parsley in your garden or brought home a huge bunch from the farmers' market, here's the perfect dish to use it in.

Prepare everything else so that when you start making the prawns, everything else is ready since these cook fast and you need to pay attention to them exclusively so they don't overcook.

Sunday, July 15, 2018

Zucchini Crust Pizza

Zucchini - it's the epitome of summer vegetables and you love it...until you hate. it Because you bought a whole six-pack of starter plants without realizing that not only do the plants get really big but once they start producing, that cute little zucchini you saw yesterday will be the size of a baseball bat by the end of the weekend.

What to do with such abundance? (besides leaving them on your neighbors’ doorsteps, anonymously of course.)

Make Pizza Crust. Yes, crust. It sounds like some frou frou healthy thing, but in reality it is a delicious alternative to waiting hours for your pizza crust to rise. The added bonus is that it gets some vegetables in you and your family in a sneaky and tasty way.

Essentially, zucchini pizza crust is a large zucchini fritter. Fritters are shredded or chopped vegetables combined with egg and cheese and pan-fried to a crisp. Doesn’t that sound mouthwatering? So add some pizza sauce, mozzarella cheese and a few toppings and you have a winner.

Since my first paid job was in a pizza joint, run by actual Sicilians, I kind of consider myself a bit of an expert on making pizza. The main way people ruin homemade pizza is putting on too many toppings. It prevents the pizza from cooking quickly and can make it soggy, leaving you dejected and disappointed. Secondly, grate your own cheese! Pre-grated cheese loses it moisture in the bag and your pizza will suffer. Lastly, make a good crust. Obviously, that is not an issue since you are going to make a zucchini crust. So let’s get to it!