Pita Pizzas with Sautéed Apples and Bacon

Phew!

I just finished writing six articles for a soon to be launched nutrition website and my brain is so fried that I’m having difficulty spelling three letter words. So, you’ll have to forgive me if this post doesn’t quite make sense. It’s a good thing today’s recipe was a breeze. Seriously! It’s so simple a monkey could’ve done it… preferably while wearing a full body hair net.
Granny Smith Apples and Red Onion

Pita pizzas are so simple and homey. They saved my life in university.

These adorable little pizzas are cozy food. The kind of food you eat in sock feet while watching reruns of The West Wing… okay so, maybe that’s just me. These pita pizzas are topped with sautéed apples and red onions with a sprinkling of bacon and cheddar cheese. Once again that magical salty, sweet flavor has stolen my heart. My beau was hesitant at first, because he doesn’t really like the texture of cooked apples (applesauce is his arch nemesis) but, the pizza was sporting a few pieces of bacon so, he couldn’t say no. It’s against his religion.
Sautéed Apples and Red Onion

By the way, don’t leave the bacon out. Mmmm! Sweet, salty and smokey all at the same time! These pizzas have it all. My beau loved them so much he told me not to put them on the blog; he decided they were too good to share, but I’m not one to deprive others of good food so, have at it!

Apples and Red Onion

Now that I’ve completely run out of words, I’m going to leave it here to avoid drooling on my keyboard.
Pita Pizza with Sautéed Apples and Bacon

Try this pita pizza. It’s totally delicious, quick and tasty!  Like totally!

Oh gosh! I’ve turned into a Valley girl… I gotta go!

Enjoy!

Pita Pizzas with Sautéed Apples and Bacon: Makes 2 pizzas
2 pitas
4 slices of bacon, cooked and crumbled
1 granny smith apple, cored and sliced
½ red onion, sliced
4 cloves of garlic, minced (divided)
¾ cup cheddar cheese, shredded
¼ cup demerara sugar
½ tsp cinnamon
¼ tsp ground ginger
pinch of cloves
1 tsp salt
¾ tsp crushed chili pepper flakes
2 tbsp olive oil
1 tbsp butter

Directions:
Preheat oven to 400°
Place the onion and apple in a large bowl.
Add sugar, cinnamon, cloves, ginger, chili pepper flakes, salt and 2 cloves of garlic. Toss to coat.
Melt butter and 1 tbsp olive oil in a large skillet over medium high heat.
Add apple and onion mixture and sauté until the apples are tender. About five minutes.
Remove from heat and set aside.
Brush the pitas with the rest of the olive oil and sprinkle with the remainder of the garlic.
Top pitas with apples and onions and sprinkle with cheese and bacon.
Bake in the oven for five minutes then turn the oven to broil (keeping a close eye on them) for 1-2 minutes.
Slice into quarters and serve.

Apple Sausage Galette

Apple Sausage Galette

One of the first things I learned how to make in the kitchen was pastry. In truth cinnamon rolls may have been first, but pastry was definitely a close second.

Whole-wheat Pastry

Pastry may be an odd place to start out, but at the tender age of… some point before ten I was already well versed in carefully adding flour to our temperamental Kitchen Aid mixer.  I was ready for a challenge.

Apples

From the time I patched the last hole in my first of many awkwardly rolled out pastries, I had embarked on a nearly twenty year long love affair with all things wrapped in butter and baked with love.

Cored, Sliced Apples

Pies are my specialty. If I get invited to a potluck, I arrive with fresh pie in hand. If I’m heading over to a friend’s for a low-key birthday celebration, you bet I have her favorite pie waiting in the wings.

Red Onion

Pie is fairly universal. You don’t encounter many people who would say no to a slice of pie. Regardless of taste and temperament everyone has a type of pie they would gladly eat any day of the week. Even if you were born without a sweet tooth (is that even possible?) I doubt you could resist the charms of a gorgeously golden Chicken Pot Pie.

Apple Sausage Galette

Whether you live for this flakey indulgence or you approach pie with a hesitant fork this week’s recipe is bound to catch your eye. Prepared to be amazed by this enticing salty-sweet Apple Sausage Galette. At the center of this tawny, homey treat is a generous layer of spiced Cortland apples, which sit atop of a bed of sautéed red onions. The whole mess is enveloped in a rich nutty whole-wheat pastry crust and, to up the naughty factor further, sprinkled with a crumbling of honey garlic sausage. With so many winning attributes, you’ll be hard pressed to find a reason not to invite this crisp buttery guest to your next get together.

Apple Sausage Galette

Soulfully rustic and an intriguing compilation of contrasting tastes and textures, this Apple Sausage Galette is a pastry fanatic’s dream come true.

Apple Sausage Galette: Serves 4

PASTRY:

¾ cup pastry flour

½ cup whole-wheat pastry flour

½ cup cold unsalted butter, cut into chunks

½ tsp salt

¼ cup cold water

FILLING:

½ red onion, sliced

2 tbsp olive oil

2 honey garlic sausages, castings removed

3 Cortland apples, cored and sliced

¼ brown sugar

1/8 cup pastry flour

1 tsp ground ginger

1 tbsp cinnamon

Pinch of cloves

Pinch of nutmeg

1 tbsp fresh rosemary, chopped

1/8 cup milk

DIRECTIONS:

Preheat oven to 425°

For the Pastry: Combine flours, and salt in a large bowl.

Add butter and cut it into the dry mixture using a pastry blender until the mixture resembles a coarse meal.

Add water and stir until the dough starts to come together.

Touching the pastry as little as possible, form the mixture into a ball and flatten into a disc.

Wrap in plastic wrap and place in the fridge for a minimum of a half an hour or up to 48 hours.

When ready to use, remove the pastry from the fridge and leave to rest for 15 minutes.

Place on a cool well-floured surface.

Using a floured rolling, pin roll out pastry in a circular shape until it is 1/8 of an inch thick.

For the Filling: In a medium skillet heat olive oil over medium heat.

Add onion and sprinkle liberally with salt.

Sautee for approximately 10 minutes until translucent.

Remove from heat and set aside.

If necessary add more oil to the pan and add the sausage.

Cook until browned then remove from heat and set aside.

In a large bowl combine apples, spices, sugar and flour.

To Assemble: Place a layer of onion onto the waiting pastry leaving a 1 ½ inch border along the edge.

Top with ½ of the sausage and ½ of the rosemary.

Add apples and sprinkle with the remaining sausage and rosemary.

Wrap the edges towards the center.

Brush pastry with milk.

Slide onto a pizza pan and place in the oven.

Bake for 20 minutes then reduce heat to 350° and bake for an additional 30 minutes.

Remove from the oven and let stand for 10 minutes before cutting.

Hawaiian Grilled Cheese

Hawaiian Grilled Cheese

Ah, cheese and bread!  Is there anything better? Nothing can rival the simplicity and the level of comfort a buttery, crisp and gooey grilled cheese affords.  I realize I’ve already sung the praises of this simple snack over the equally glorious Open-Faced Warm Mushroom and Brie sandwich, but I cannot contain my love and admiration for this humble slice of culinary bliss.

Pineapple

When cheese, bread, butter and a hot pan come together magical things happen. Since these simple ingredients and implements are all that is required to make a knock out grilled cheese sandwich, the adaptations are endless. One such creation is this sweet, spicy and sharp number that I like to call the Hawaiian Grilled Cheese.

Caramelized Pineapple

You may remember me telling you my beau discovered a love for pineapple this summer. It all started with this Hawaiian pizza. Then, to break the endless and somewhat daunting parade of Hawaiian pizzas I was badgered to prepare, I created this fruitful take on a plate of nachos. Stir-fries studded with pineapple followed and the fruit has since become a staple in our refrigerator; in fact, we gage how badly we need to go to the grocery store based on our pineapple supply.

Jalapenos

After enduring a day that felt like three, I stumbled home horrifically hangry only to find that my beau was in the same state.  The situation was dire so, I knew I had to pull a rabbit out of my hat and fast. Grilled cheese sandwiches (even fancy ones) require less than 15 minutes prep work and less than 10 minutes cook time; in other words, they are weekday perfection.

Pineapple, Cheese, Ham

I caramelized the last bit of pineapple we had in the fridge, grabbed some ham, cheddar cheese and a jalapeno. I placed the whole mess between two pieces of nutty bread and introduced the happy bundle to buttered hot pan. In mere moments I was declared a hero as the golden brown sandwiches found their way to the table. If only all victories could come this easy and taste as sweet.

Pineapple, Cheese, Ham, Jalapeno

Throw some butter and pan and prepare to rid the world of hangriness one Hawaiian Grilled Cheese at a time

Hawaiian Grilled Cheese

Hawaiian Grilled Cheese: Serves 4

8 slices of multigrain bread

¼ pineapple, sliced

2 tbsp brown sugar

4 tbsp butter, divided

1 tbsp olive oil

1 jalapeno, deseeded and sliced

8 slices of deli ham

1-cup sharp cheddar cheese, shredded

Directions:

Heat 2 tbsp of butter in a small pan over medium heat.

Add pineapple and brown sugar and sauté until golden turning once – about 3 minutes per side.

Remove from heat and set aside.

Assemble sandwiches by placing dividing cheese amongst four slices of bread.

Next stack some ham followed by a roughly three slices of pineapple and top with a few jalapeno slices.

Close the sandwich with another slice of bread.

In a large pan heat the rest of the butter and olive oil over medium heat.

Add sandwiches to the pan and fry until golden brown – about 3 minutes per side.

Slide onto a plate and slice diagonally.

Serve immediately with a bowl of piping hot soup.

Creamed Sweet Onion with Butter Basil Biscuits

IMG_4380

There now, I wasn’t gone that long, and you all faired very well without me I have no doubt.  I’m pleased to say that I am back, and ready to re-enter the kitchen once again.

Sweet Onion

I’m so glad I took the break; it made me really miss this little food haven of mine.  Now that I am refreshed and have my head somewhat above water, my brain has inundated with so many fantastical food ideas that my head is getting a little noisy.  Confusing for me, but awesome for you!

Thyme

This week’s recipe is actually an adaptation of three recipes out of The Joy of Cooking, the classic jack-of-all-trades cookbook.

Butter

I wouldn’t recommend stringing three recipes together.  It smacks of inexperience if not plain stupidity, but since my common sense evades me more often than I’d like to admit I went ahead with this hair-brained scheme.

Basil Leaves

I am so glad (and relieved) to say against all odds it turned out beautifully.  Sure there were snags, but I am confident I’ve identified the problems and they shouldn’t trouble you if you choose to replicate the recipe.

Basil Chiffonade

The stars of this saucy show are the always-unassuming sweet onion, a few slices of smoky bacon (get the reduced sodium, I read some alarming statistics about North American sodium intake today, and it gave me the willies), and some adorable buttery basil biscuits.

Bacon

Essentially the onions and bacon come together in a creamy thyme spiked sauce, topped with a delightful little biscuit then baked until their tops are an inviting golden brown.

Basil Biscuit Dough

They flavor of these puppies is gorgeously savory.  The onions were so tender they melted on my tongue while the sauce warmed me with soft hints of thyme and a delectable smokiness supplied by the bacon.  I served them alongside I nice roast beef, but honestly I don’t remember a thing about the beef, these gems really stole the show.

Creamed Sweet Onion with Bacon

Perfect for the approaching cold weather and fairly easy to prepare, Creamed Sweet Onion with Buttery Basil Biscuits is the picture of culinary beauty.

Creamed Sweet Onion with Buttery Basil Biscuits

Creamed Sweet Onion with Buttery Basil Biscuits: Serves 4

1 Sweet Onion, halved and sliced

4 strips of bacon

1 tbsp olive oil

2 sprigs of fresh thyme

1 cup chicken broth

¼ cup white wine

1 tbsp of butter

1 tbsp flour

¼ cup half and half

Pinch of nutmeg

Salt and pepper to taste

Directions:

Preheat oven to 450°

In a heavy bottom pot fry bacon over medium heat until crispy.

Remove from pot and leave to cool on a plate lined with paper towel.

Spoon off the bacon grease leaving 2 tbsp worth in the pot.

Add the olive oil to keep the fat from burning and toss in the onions.

Sautee for 2-3 minutes.

Pour in broth and add the two sprigs of thyme.

Bring the mixture up to a boil and reduce heat and leave to simmer covered for 5 minutes.

Once onions are tender add white wine and leave to boil until the liquid is reduced by half.  About 10 minutes.

In a small saucepan melt butter over medium heat.

Whisk in flour until it forms a paste.

Slowly whisk in half and half until combined.  Remove from heat and add to the onion mixture. Stir until thickened.

Remove from heat and set aside.

Spoon into 4 ramenkins and top each with an uncooked biscuit.

Place in the oven and cook for 15 minutes until the biscuits are golden brown.

Remove from the oven and leave to cool for ten minutes before serving.

For the Biscuits:

1 ¾ all purpose flour

1 tbsp baking powder

½ tsp salt

6 tbsp unsalted butter, cubed

¼ cup fresh basil, chiffonade

¾ half and half

Directions:

Sift together flour, baking powder, and salt into a large mixing bowl.

Add butter and basil.

Cut the butter into the dry mixture using a pastry blender or two knives until it resembles a coarse meal.

Make a well in the center of the mixture and pour in the half and half.

Stir until the dough comes together.

Turn dough onto a well-floured surface.

Flatten dough to ½ an inch thickness.

Using a 2 ½ biscuit cutter cut out 12 biscuits.