Pissaladière—Provencal Pizza from
this here Cook's Illustrated recipe, topped with caramelized onions, anchovies, and kalamata olives. The dough recipe is idiot-proof--I made it in the food processor--and the caramelized onions are sweet, juicy chunks of heaven.
The dough was so easy, we doubled it and made margherita style pizza as well, using some smoked mozzarella and the last of a really awesome pasta sauce Catherine made up earlier in the week.
Pan-Seared Scallops with Arugula, Orange, Grapefruit, from
this recipe Catherine found on the Food Network website. Missing pomegranate, but still tasty, and so pretty!
Whole grilled tilapia...fun to cook, kind of meh to eat.
Pissaladière—Provencal Pizza from this here Cook's Illustrated recipe, topped with caramelized onions, anchovies, and kalamata olives. The dough recipe is idiot-proof--I made it in the food processor--and the caramelized onions are sweet, juicy chunks of heaven.
The dough was so easy, we doubled it and made margherita style pizza as well, using some smoked mozzarella and the last of a really awesome pasta sauce Catherine made up earlier in the week.
Pan-Seared Scallops with Arugula, Orange, Grapefruit, from this recipe Catherine found on the Food Network website. Missing pomegranate, but still tasty, and so pretty!
Whole grilled tilapia...fun to cook, kind of meh to eat.
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